Panino, 9116 Mathis Avenue, Manassas, VA - Restaurant inspection findings and violations, food safety

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Restaurant: Panino
Address: 9116 Mathis Avenue, Manassas, Virginia
Phone: (703) 335-2566
Total inspections: 13
Last inspection: Jun 30, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
0480 - Unlabeled food containers. 1800 - Hood system filters noted in need of cleaning. 2890 - Light bulb in the kitchen is not shielded, coated, or otherwise shatter-resistant.	June 30, 2009	Routine	0	3	Details / Comments
3170 - The backdoor screen and the floor in the walk in cooler not maintained. 3180 - The floor in the walk in cooler unit not clean.	February 11, 2009	Routine	0	2	Details / Comments
0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. 0610 - Food found on the shelve in the walk in cooler below other food on the second shelve not cover. 1570 - The dish machine door noted broken. 1800 - The shelve in the walk in cooler not clean.	October 27, 2008	Routine	1	3	Details / Comments
0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. 0610 - Food stored on the floor or food stored less than 6" above the floor the walk in cooler. 0830 - Critical The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition. 1790 - The cavity of the microwave oven is observed soiled.	July 18, 2008	Routine	2	2	Details / Comments
0160 - Critical No hands washing observed in the kitchen at the time of this visit. 0830 - Critical Repeat Cook food items noted in the walk in and the reach in cooler not dated. 1770 A - Critical The ice machine noted not clean inside. 3140 - Employees personal items noted stored on the shelves in the kitchen. 3180 - The ventilation throughout the kitchen noted very dirty with dust.	April 15, 2008	Routine	3	2	Details / Comments
0470 - Critical Unwrapped or uncovered food in the cooler. 0790 - Improper methods used to thaw pork. 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 1570 - Cutting board was observed in a state of disrepair and damaged. 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:can opener, slicer, ice maker lid and prep table. 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.	January 16, 2008	Routine	3	5	Details / Comments
0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination. 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. 1570 - Non-functional light bulbs. 1580 - Repeat Cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knives and dishes. 1800 - Dirty hood system filters. 3080 - Less than 50 foot candles of light was noted in the kitchen. 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.	December 06, 2006	Routine	2	6	Details / Comments
0610 - Repeat Food stored on the WIC floor. 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven and meat slicer. 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.	January 11, 2006	Follow-up	2	3	Details / Comments
0060 - Critical No certified food manager. PIC and food handlers have no knowledge of foodborne illness diseases prevention. 0130 - Critical Food employees observed with soiled hands and arms. 0140 - Critical Improper handwashing procedures observed. 0210 - Food employees wearing soiled clothing. 0220 - Critical The food handler is chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection. 0470 - Critical Repeat Unwrapped or uncovered food in the cooler. 0560 - Linens in contact with food. Covering salad with cloth. 0570 - Repeat Heavily soiled wiping cloths in use. 0570 - Repeat Wiping cloths improperly stored between use. 0610 - Food stored on the WIC floor. 0820 - Critical All food items in the two glass door cooler at improper temperature 52 degrees Fahrenheit (oF): Stuffed shell at 45 oF, cooked pasta at 45 oF, heavy cream 50 oF 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. 1180 - No thermometer for food temperature monitor. 1190 - No thermometer in the Reach in cooler at the grill area. 1450 - Two door glass door cooler not holding temperature (52 degrees Fahrenheit recorded). 1570 - The two glass door cooler door broken. 1570 - Rusty table in kitchen (where detergents are stored), Dishwasher not working 1580 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled. 1620 - The warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before use for cleaning fish and other food items. 1700 - Critical Chlorine sanitizing solution used was not at an acceptable temperature. 1750 - Manufacturer containers were observed reused for the storage of food. 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven and meat slicer. 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: kitchen shelves. 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: warewashing sink before use for cleaning/thaw fish, and the can opener. 2190 - No running hot water from the handwashing sink at kitchen next to the 3 comp sink. 2350 ii - Critical Plumbing connections under the kitchne handsink are leaking. 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink. 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids. 3020 - Repeat Soap was not provided at the hand washing lavatory in the food preparation area next to 3 comp sink. 3045 - A sign or poster that notifies food employees to wash their hands is not provided at restrooms lavatories used by food employees 3180 - Repeat Hood system, ceiling tiles and rear area outside the establishment (there is an accumulation of empty milk containers) noted in need of cleaning. 3220 - Mops not hung up to air dry, according with PIC mops are left outside the building during the night. 3240 - Handwashing facilities are unclean and not maintained 3290 - Storing mops and brooms in the food preparation area. 3380 - Critical No sanitizer in use for sanitize food contact surfaces utensils and equipment., (wiping cloth not store in sanitizer and warewashing machine not working) 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.	January 09, 2006	Complaint	12	23	Details / Comments
0570 - Repeat Wiping cloths improperly stored between use. 0790 - Repeat Improper methods used to thaw shrimp. 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:can opener and slicer. 1800 - Repeat Hood system filters noted in need of cleaning. 3170 - Repeat Floor is not maintained in good repair 3180 - Repeat Floor and ceiling noted in need of cleaning.	November 15, 2005	Routine	0	6	Details / Comments
0470 - Unwrapped or uncovered food. 0570 - Repeat Wiping cloths improperly stored between use. 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Can opener 1800 - Hood system filters noted in need of cleaning. 2720 - Outside refuse container was uncovered. 2890 - Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistent. 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen 3170 - Wall and floor are not maintained in good repair 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. 3660 - Establishment operating without a valid permit.	April 11, 2005	Routine	0	10	Details / Comments
0570 - Wiping cloths improperly stored between use-at bar in detergent water. 0960 1 - Critical The food contact surface of the counter for rolling out pasta is made of soft, knotty, pine wood and is not safe. 3180 - Repeat Floor drain at bar and floors under equipment, wall at dishwasher has mold-all noted in need of cleaning. 1580 - All of the cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 3020 - Soap was not provided at the hand washing lavatory in the front of the kitchen. 1060 - Repeat The nonfood contact surface of the bottom shelves of prep tables and wire shelving in low refrigerator at cooking line are rusting, shelf above sandwich bar refrig-paint is chipping and none are corrosion resistant, nonabsorbent, and/or smooth. 0820 - Critical Repeat At steamtable hot holding gravy at 99oF, potatoes at 130oF--at improper temperatures. 0820 - Critical Repeat Several trays of raw whole eggs cold holding at 73oF--improper temperatures. 1800 - The nonfood contact surface of the refrigerator door gaskets had accumulation of food debris and pans on bottom heavily carbonized. 1510 - The certified food manager could not provide a food temperature measuring device. 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in walk-in refrigerator. 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and filters dripping with grease. 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer blade 0790 - Improper methods used to thaw shrimp--in bowl of water at room temperature 1740 - Critical Due to the lack of proper mechanical means of warewashing per Parts 4-6 and 4-7 of the Food Code, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized. 0610 - Repeat Open containers of food stored on the floor in walk-in cooler. Or Food stored less than 6" above the floor. Open bins of dry goods-sugar and beans with no lids 1720 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 130oF	January 13, 2004	Routine	5	11	Details / Comments
0610 - Dry good bins on floor 0470 - Found raw meats next to ready to eat products both in walk-in cooler and in sandwich bar prep refrig. at cook's line 0820 - Critical Steam table was turned off and found cream and meat based sauces at 93-104oF. Also temperatures in salad prep salad bar were somewhat elevated--product was a 45-48oF 1060 - Wire shelving in all refrigerators and lower shelves of prep table are rusting 1190 - Air thermometer not working in salad prep refrigerator 3180 - Clean walls and floors behind and below equipment throughout kitchen. 2930 - Gap between screen door and holes in screening	January 14, 2003	Routine	1	6	Details / Comments

June 30, 2009 (Routine)

Violations:

0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
1800 - Hood system filters noted in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2890 - Light bulb in the kitchen is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Discussed findings with the person-in-charge.

February 11, 2009 (Routine)

Violations:

3170 - The backdoor screen and the floor in the walk in cooler not maintained.
Replace the floor in the walk in and the back door screen.
3180 - The floor in the walk in cooler unit not clean.
Clean the floor in the cooler unit.

Comments:
The person in charge was aware of the employees health

October 27, 2008 (Routine)

Violations:

0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
0610 - Food found on the shelve in the walk in cooler below other food on the second shelve not cover.
Cover the food to prevent cross contamination.
1570 - The dish machine door noted broken.
Replace the dish machine door.
1800 - The shelve in the walk in cooler not clean.
Clean the shelve in the walk in cooler.

Comments:
Discussed with the manager the employees health policy.

July 18, 2008 (Routine)

Violations:

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
0610 - Food stored on the floor or food stored less than 6" above the floor the walk in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0830 - Critical The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.

Comments:
I told he manager to educated the kitchen Employees to wash their hands

April 15, 2008 (Routine)

Violations:

0160 - Critical No hands washing observed in the kitchen at the time of this visit.
Employees must wash their hands when change job function to prevent food contamination.
0830 - Critical Repeat Cook food items noted in the walk in and the reach in cooler not dated.
Date mark the food in the walk and the reach in cooler.
1770 A - Critical The ice machine noted not clean inside.
Clean inside the ice machine to prevent the cross contamination of the ice.
3140 - Employees personal items noted stored on the shelves in the kitchen.
Store the employees personal items away from the food prep area in the kitchen to prevent falling into food.
3180 - The ventilation throughout the kitchen noted very dirty with dust.
Clean the ventilation to prevent dust from falling into food and clean equipment.

Comments:
Employees hands washing issue discussed with the manager.Employees health policy discussed with the manager on duty.

January 16, 2008 (Routine)

Violations:

0470 - Critical Unwrapped or uncovered food in the cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0790 - Improper methods used to thaw pork.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
1570 - Cutting board was observed in a state of disrepair and damaged.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:can opener, slicer, ice maker lid and prep table.
Clean and sanitize these surfaces for food contact.
3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 06, 2006 (Routine)

Violations:

0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1570 - Non-functional light bulbs.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1580 - Repeat Cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knives and dishes.
Clean and sanitize these surfaces for food contact.
1800 - Dirty hood system filters.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3080 - Less than 50 foot candles of light was noted in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

January 11, 2006 (Follow-up)

Violations:

0610 - Repeat Food stored on the WIC floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven and meat slicer.
Clean and sanitize these surfaces for food contact.
3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 09, 2006 (Complaint)

Violations:

0060 - Critical No certified food manager. PIC and food handlers have no knowledge of foodborne illness diseases prevention.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
0130 - Critical Food employees observed with soiled hands and arms.
Inform all food employees to keep their hands and exposed portions of their arms clean.
0140 - Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
0210 - Food employees wearing soiled clothing.
Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
0220 - Critical The food handler is chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
0470 - Critical Repeat Unwrapped or uncovered food in the cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0560 - Linens in contact with food. Covering salad with cloth.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
0570 - Repeat Heavily soiled wiping cloths in use.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Food stored on the WIC floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
0820 - Critical All food items in the two glass door cooler at improper temperature 52 degrees Fahrenheit (oF): Stuffed shell at 45 oF, cooked pasta at 45 oF, heavy cream 50 oF
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1180 - No thermometer for food temperature monitor.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
1190 - No thermometer in the Reach in cooler at the grill area.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
1450 - Two door glass door cooler not holding temperature (52 degrees Fahrenheit recorded).
Provide additional coolers necessary to maintain food items at 41 degrees Fahrenheit or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
1570 - The two glass door cooler door broken.
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1570 - Rusty table in kitchen (where detergents are stored), Dishwasher not working
Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1580 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
1620 - The warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before use for cleaning fish and other food items.
The sink shall be cleaned and/or sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw a food item and prior to warewashing activity.
1700 - Critical Chlorine sanitizing solution used was not at an acceptable temperature.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven and meat slicer.
Clean and sanitize these surfaces for food contact.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: kitchen shelves.
Maintain nonfood-contact surfaces of equipment clean.
1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: warewashing sink before use for cleaning/thaw fish, and the can opener.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
2190 - No running hot water from the handwashing sink at kitchen next to the 3 comp sink.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
2350 ii - Critical Plumbing connections under the kitchne handsink are leaking.
Plumbing systems and components shall be maintained in good repair.
2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Cover all waste containers when not in continuous use.
3020 - Repeat Soap was not provided at the hand washing lavatory in the food preparation area next to 3 comp sink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3045 - A sign or poster that notifies food employees to wash their hands is not provided at restrooms lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
3180 - Repeat Hood system, ceiling tiles and rear area outside the establishment (there is an accumulation of empty milk containers) noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3220 - Mops not hung up to air dry, according with PIC mops are left outside the building during the night.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
3290 - Storing mops and brooms in the food preparation area.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
3380 - Critical No sanitizer in use for sanitize food contact surfaces utensils and equipment., (wiping cloth not store in sanitizer and warewashing machine not working)
Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
01/05/06: This is an inspection to follow up with a foodborne illness complaint. Complaint discussed with PIC, she was not aware of complaint, she reported that no other complaints were received and that no employee reported ill.

November 15, 2005 (Routine)

Violations:

0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0790 - Repeat Improper methods used to thaw shrimp.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:can opener and slicer.
Clean and sanitize these surfaces for food contact.
1800 - Repeat Hood system filters noted in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
3170 - Repeat Floor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Repeat Floor and ceiling noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 11, 2005 (Routine)

Violations:

0470 - Unwrapped or uncovered food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Can opener
Clean and sanitize these surfaces for food contact.
1800 - Hood system filters noted in need of cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
2890 - Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3170 - Wall and floor are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
3660 - Establishment operating without a valid permit.
Cease all food service operations until you receive a permit to operate from the health department.

January 13, 2004 (Routine)

Violations:

0570 - Wiping cloths improperly stored between use-at bar in detergent water.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0960 1 - Critical The food contact surface of the counter for rolling out pasta is made of soft, knotty, pine wood and is not safe.
Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
3180 - Repeat Floor drain at bar and floors under equipment, wall at dishwasher has mold-all noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
1580 - All of the cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
3020 - Soap was not provided at the hand washing lavatory in the front of the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
1060 - Repeat The nonfood contact surface of the bottom shelves of prep tables and wire shelving in low refrigerator at cooking line are rusting, shelf above sandwich bar refrig-paint is chipping and none are corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
0820 - Critical Repeat At steamtable hot holding gravy at 99oF, potatoes at 130oF--at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
0820 - Critical Repeat Several trays of raw whole eggs cold holding at 73oF--improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
1800 - The nonfood contact surface of the refrigerator door gaskets had accumulation of food debris and pans on bottom heavily carbonized.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
1510 - The certified food manager could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and filters dripping with grease.
Maintain nonfood-contact surfaces of equipment clean.
1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer blade
Clean and sanitize these surfaces for food contact.
0790 - Improper methods used to thaw shrimp--in bowl of water at room temperature
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
1740 - Critical Due to the lack of proper mechanical means of warewashing per Parts 4-6 and 4-7 of the Food Code, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized.
The use of only single-use kitchenware, single-service articles, and single-use articles for use by the consumers is required in order to continue food service operations.
0610 - Repeat Open containers of food stored on the floor in walk-in cooler. Or Food stored less than 6" above the floor. Open bins of dry goods-sugar and beans with no lids
Elevate food storage onto approved shelving with minimum 6" legs or casters. Place lids on dry good bins.
1720 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 130oF
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

Comments:
Quiz to demonstrate food safety knowledge was taken by PIC and he passed-missed 2.

January 14, 2003 (Routine)

Violations:

0610 - Dry good bins on floor
Raise 6 inches off floor
0470 - Found raw meats next to ready to eat products both in walk-in cooler and in sandwich bar prep refrig. at cook's line
Rearrange food in these units.
0820 - Critical Steam table was turned off and found cream and meat based sauces at 93-104oF. Also temperatures in salad prep salad bar were somewhat elevated--product was a 45-48oF
Both sauces were discarded and repair salad prep refrig.
1060 - Wire shelving in all refrigerators and lower shelves of prep table are rusting
Resurface these surfaces.
1190 - Air thermometer not working in salad prep refrigerator
REpair or replace.
3180 - Clean walls and floors behind and below equipment throughout kitchen.
2930 - Gap between screen door and holes in screening
Fill in gap/replace door and/or screening

Nearby restaurants:

Panino, 9116 Mathis Avenue, Manassas, VA - Restaurant inspection findings and violations

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

June 30, 2009 (Routine)

February 11, 2009 (Routine)

October 27, 2008 (Routine)

July 18, 2008 (Routine)

April 15, 2008 (Routine)

January 16, 2008 (Routine)

December 06, 2006 (Routine)

January 11, 2006 (Follow-up)

January 09, 2006 (Complaint)

November 15, 2005 (Routine)

April 11, 2005 (Routine)

January 13, 2004 (Routine)

January 14, 2003 (Routine)