Silver Diner, 6320 Springfield Mall, Springfield, VA 22150 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Silver Diner
Address: 6320 Springfield Mall, Springfield, VA 22150
Type: Full Service Restaurant
Phone: 703 924-1701
Total inspections: 14
Last inspection: 09/18/2015

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Inspection findings

Inspection date

Type

The purpose of today's assessment is to respond to a complaint received on 9/18/15 in which complainant stated that milkshakes were being prepared without gloves. Called complainant and explained proper glove use procedures. Complaint is not confirmed.
No violation noted during this evaluation.
09/18/2015Complaint
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Thermolabel activated on first run for heat sanitizing dishmachine. Sanitizer observed at an acceptable level. Remember, when you use Time as a public health control, mark the actual time when being placed out and since you use Time as a public health control for cold foods, ensure that the foods begin at a temperature of 41f or below when placing out for time.
TO DO: Repair unit #11 two drawer cooler along cookline wihtin 10 days and email or fax copy of invoice for the repair. Ensure that the name and address of this facility is on the email or fax. I have provided you with my business card for contact information. Thank you.

  • Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
    Observation: A food employee failed to wash his or her hands before before placing on clean gloves along the server station to serve food after handling menu's.
    Correction: Manager alerted and he required the foodworker to wash hands. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: meatloaf 47f spaghettin noodles 46f in the two drawer #11 along cookline
    Correction: Because the items were stocked in this unit from the walk in refrigerator 2 hours prior, the manager relocated all of the TCS foods to the walk in refrigerator to cool. Potentially hazardous foods (TCS) (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
  • Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
    Observation: Observed an ambient temperature above 45°F along the cookline where the shell eggs were holding. Cookline ambient air is 72f
    Correction: Manager relocated the shell eggs into the 4 door refrigerator #6 along cookline. Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
  • Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
    Observation: This facility uses Time as a public health control for items in cold wells along the cookline and server station. Observation is that the items were already placed out by 8:00am and the time for time as a public health was marked for 10am until 2pm.
    Correction: The manager properly marked the label on the foods with 8:00am and discard at 12:00pm. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The two drawer cooler along the cookline #11 46f.
    Correction: Within 10 days provide invoice to EHS via fax or email. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
    Observation: Metal and lexan containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: Manager alerted and the dishwasher unstacked the utensils to allow for proper air drying prior to stacking. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink at the front server station. .
    Correction: Manager placed soap and paper towels at the server station handsinks. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
07/24/2015Routine
No violation noted during this evaluation.02/05/2015Complaint
The purpose of this visit was to conduct a risk factor inspection. Veggie wash system is not being used until it is repaired. Environmental health specialist (EHS) discussed active managerial control and recommended temperature logs and cleaning logs with manager signatures. EHS discussed having thermometers in all refrigeration units, repairs of floor tiles and ceiling, cleaning of gaskets, storage of clean equipment and food. EHS recommended an ice bath set up for the salad prep area during the lunch and dinner periods.
  • Permit to Operate Required, Must be Posted, Must be Valid
    Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2009. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
    Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
  • Permit to Operate Required, Must be Posted, Must be Valid
    Observation: The establishment has not posted the permit to operate in a conspicuous location.
    Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
  • Handwashing Cleanser, Available at Handwashing Facilities
    Observation: Observed that hand soap was not provided at each handwashing sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
02/05/2015Risk Factor
No violation noted during this evaluation.01/08/2015Complaint
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed active managerial control, temp logs and cleaning schedules.

  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required. Pink mold observed inside of ice machine.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Clean and sanitize ice machine.
  • Physical Facilities Good Repair
    Observation: Observed that the faucet at three vat sink is broken and not maintained in good repair.
    Correction: Repair or replace the faucet at the three vat sink.
10/27/2014Routine
The purpose of this visit was to conduct a complaint investigation.
Environmental health specialist (EHS) did not observe any pest at time of inspection and the pest control operator services the facility every week. The last report did observe activity and EHS recommended cleaning procedures that can assist in eliminating pest. The manager provided a copy of the last inspection report.
The eggs are delivered from an approved source twice a week and placed in the walk-in cooler. The omelettes are made from liquid eggs and are made to order and served.

No violation noted during this evaluation.
06/18/2014Complaint
The purpose of this visit was to conduct a complaint investigation. EHS did not observe any evidence of pest at time of inspection. Manager provided pest control invoice. Case not confirmed.
No violation noted during this evaluation.
01/23/2014Complaint
The purpose of this visit was to conduct a risk factor inspection.
Manager will fax a copy of invoice for water at the handsink reaching 100 degrees and above.
EHS provided cooling logs for manager to document cooling temperatures.

  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
    Observation: A food employees 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 that could contaminate the hands.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment, dishes and utensils being washed in the dishmachine.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sinks throughout the facility were measured at a temperature less than 100°F.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
01/23/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching hair and hat, or after engaging in any activity that could contaminate the hands.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: precooked chicken wings, sliced tomatoes,beef reuben, turkey meatloaf,sliced turkey, grilled chicken inside of walk-in cooler
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All food that was holding at improper temperature was discarded at time of inspection.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
    Observation: The following equipment/utensils were observed soiled to sight and touch: scoops, spatulas and grill grates
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
12/10/2013Routine
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk factor inspection.
EHS spoke with manager about employee health policy and any sick employees during the time period of April 2-15. Manager stated that there were no sick employees during or after this time period.
EHS recommended that employee health, proper handwashing and glove use training be conducted at the next staff meeting.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge,and observation of an effective employee health policy it was determined that a employee failed to report that they were symptomatic and continued to work in the food establishment.
    Correction: A review and training of the employee health policy needs to be conducted and includes the following:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses.
    2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management.
    3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness.
    If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
04/23/2013Complaint
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed handwashing, employee health and glove use procedures.
EHS discussed with manager that Victory veggie wash is not to be used until proper test kit is obtained.
EHS observed a vacuum packaging system and discussed with manager the procedure for packaging foods. Manager stated that the food is cooled down and then bagged. The food is used within a 48 hour timeframe.

  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked noodles inside of 2 drawer unit, tuna salad and sliced turkey inside of salad prep unit
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Cooked noodles, tuna salad and sliced turkey were discarded at time of inspection.
  • Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
    Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sliced tomatoes, sliced fruits, salad dressings and cheese located on front serve line
    Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: spoons, cups, lids and spatulas and tomato slicer
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins and enclosed components of equipment are observed with mold and are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Handwashing Sink / Used for Hand Wash Only (repeated violation)
    Observation: Observed the handsinks in the kitchen prep area are being used to dump food and ice.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
04/23/2013Risk Factor
The purpose of this visit was to conduct a routine inspection.
Water heater: State SUF130400NEA100 399,900 BTU
Dishmachine: Ecolab EC44 quat sanitizer

  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
    Observation: A food employee was observed eating in the dishmachine area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
  • Sanitizer Test Kit Required
    Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
    Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit(s) are (missing, damaged): on walk-in cooler
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Handwashing Sink / Used for Hand Wash Only
    Observation: Observed the handsink located close to the dessert cooler in the back kitchen is being used a dumping station.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
02/22/2013Routine
The purpose of this visit was to conduct a complaint investigation.
EHS discussed details of complaint with manager.
The complaint stated that when the customers food arrived they noticed a roach was crowning in their plate. They called the server over and showed her. She took the plate and asked if they wanted to order something else. They kindly said No. They asked to speak to the manager. The manager stated that they had been bombing the restaurant for some time and still fighting to get rid of them.
The facility has a pest control operator that services the facility at least once a month. The last service was conducted on 2/12/13 and manager provided a copy of the invoice. The pest control operator did not observe any pest at the time of inspection. The recommendations of the pest control operator was as follows: close any gaps that will allow entry into the facility and food debris found under the cookline.
EHS did not observe any pests at time of the inspection.
Case not confirmed.

No violation noted during this evaluation.
02/22/2013Complaint

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