Tom's Diner, 9003 Centreville Rd, Manassas, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Tom's Diner
Address: 9003 Centreville Rd, Manassas, Virginia
Phone: (703) 361-7474
Total inspections: 23
Last inspection: Jul 2, 2009

Primary contact: Bill Saleh
Cuisine: Diner
Reservations: Not accepted

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Critical Unwrapped or uncovered food in coolers
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 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: juice dispenser.
  • 1800 - Ice maker exterior noted in need of cleaning.
July 02, 2009Routine23Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Repeat Food items noted on the middle shelves in the cooler not cover
  • 1780 - Corrected During Inspection Critical The shelve in the cooler in the kitchen not clean.
February 26, 2009Routine22Details / Comments
  • 0610 - Corrected During Inspection Repeat Food items in the reach in cooler in the kitchen on the lower shelve not cover.
  • 3180 - The ventilation over the prep area in the kitchen not clean.
  • 3460 - Corrected During Inspection Critical Medicines are located over the food prep counter in the kitchen
November 20, 2008Routine12Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grille
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 3180 - The floor and the walls in the kitchen not clean.
August 04, 2008Routine14Details / Comments
  • 0160 - Critical No hands washing observed in the kitchen during this visit.
  • 0610 - Food items found on the shelve in the cooler not cover.
  • 1530 - Chlorine test kit not available for the dish machine.
  • 1770 A - Critical The slicer not properly clean.
  • 1790 - The micro wave oven not clean inside properly..
April 29, 2008Routine23Details / Comments
  • 0160 - Critical Repeat 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.
  • 0470 - Critical Unwrapped or uncovered food in the cooler.
  • 0570 - Wiping cloths improperly stored between use.
  • 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 The following equipment food-contact surfaces were observed soiled to sight and touch: coke dispenser.
January 29, 2008Routine42Details / Comments
1770 A - Critical Repeat food items in the cooler not cover.December 07, 2007Follow-up10Details / Comments
  • 0160 - Critical Employees not washing their hands.
  • 0450 - Critical Employees not washing their hands
  • 0830 - Critical Repeat Food items not date mark.
  • 1570 - Corrected During Inspection the faucet on the three compartment sink leaking.
  • 1770 A - Critical Repeat The food contact surfaces noted not clean.please clean .
  • 3180 - Floor in the kitchen noted not clean..
November 19, 2007Routine42Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the cooler is not accurate.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:drink dispensers.
  • 3170 - Repeat Floor is not maintained in good repair
  • 3270 - Harborage conditions exist
  • 3270 - Premises are not being routinely inspected for evidence of pests
March 07, 2007Routine35Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0830 - Critical 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: Drink dispenser splash areas.
  • 1800 - Ice machine top has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
October 25, 2006Routine35Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 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:juice dispenser.
  • 2350 - Critical A recent repair to plumbing system components of the ice maker are not in accordance with law.
  • 3170 - Repeat Deteriorating wall and floor.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
April 26, 2006Routine35Details / Comments
  • 0470 - Repeat Unwrapped or uncovered food.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: juice dispenser splash areas.
  • 1800 - Storage room shelves noted in need of cleaning.
  • 2890 - Repeat Light bulbs are not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Repeat Wall, floor and ceiling are not maintained in good repair
  • 3180 - Repeat Wall, floor and window vents noted in need of cleaning.
November 01, 2005Routine06Details / Comments
  • 0470 - Unwrapped or uncovered food.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 2890 - Light bulb not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen
  • 3180 - Kitchen wall noted in need of cleaning.
July 20, 2005Routine06Details / Comments
  • 2190 - Water from the handwashing sink at ladies restroom was measured at a temperature less than 110F.
  • 2600 - The outdoor grease container is stored on the ground (absorbent material).
  • 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
  • 2970 - Exterior driving surfaces are not draining properly
  • 3170 - Walls to right of ice machine,behind handsink in kitchen, hole in wall in janitors closet, ceiling tiles in kitchen not smooth. None are maintained in good repair
January 27, 2005Follow-up05Details / Comments
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in walk-in cooler-scrapple and hot dogs need to be stored on bottom shelf, not next to ready to eat foods
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sides of ice cream freezer, grease bin out back, janitors sink.
  • 2190 - Water from the handwashing sink at ladies restroom was measured at a temperature less than 110F.
  • 2600 - The outdoor grease container is stored on the ground (absorbent material).
  • 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
  • 2970 - Exterior driving surfaces are not draining properly
  • 3170 - Repeat Walls to right of ice machine,behind handsink in kitchen, hole in wall in janitors closet, ceiling tiles in kitchen not smooth. None are maintained in good repair
January 11, 2005Follow-up07Details / Comments
  • 0060 - Critical The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor in WIC-raw ground beef
  • 0570 - Wiping cloths improperly stored between use.
  • 0570 - Heavily soiled wiping cloths in use.
  • 3180 - Floors under equipment and walls throughout heavily soiled and noted in need of cleaning.
  • 3170 - Hold in wall in rear of kitchen and ceiling tiles in kitchen buckling rough-cracks in wall above dishwasher--wooden blocks holding up equipment in cooking area--remove -none are not maintained in good repair
  • 3080 - Less than 20 foot candles of light was noted in the rear service area-lights not working
  • 1800 - The nonfood contact surface of the shelving in storeroom, in rear service area and near mopsink had accumulations of grime and debris.
  • 2750 - Refuse containers -grease bin heavily soiled with grease and has an accumulation of debris.
  • 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
  • 3020 - Soap was not provided at the hand washing lavatory in the @Location@
  • 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE)-walk-in cooler.
  • 1580 - The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2350 - Critical Repeat Water overflowing at open site drain from pipe coming from dishwasher--needs repair.
November 30, 2004Follow-up311Details / Comments
No violation noted during this evaluation. November 03, 2004Other00Details / Comments
  • 2760 - Refuse containers are stored full overnight at the @LOCATION@ causing an attractant to pests.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 0820 - Critical Repeat Eggs cold holding at improper temperatures-at room temperature at 62oF-Gravy at steamtable at 80oF-corrected by discarding.
  • 0060 - Critical The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor in WIC-raw ground beef
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0570 - Wiping cloths improperly stored between use.
  • 0570 - Heavily soiled wiping cloths in use.
  • 3180 - Repeat Floors under equipment and walls throughout heavily soiled and noted in need of cleaning.
  • 3170 - Repeat Hold in wall in rear of kitchen and ceiling tiles in kitchen buckling rough-cracks in wall above dishwasher--wooden blocks holding up equipment in cooking area--remove -none are not maintained in good repair
  • 2350 - Critical Repeat Hot water faucet at handsink in ktichen not working and water standing on floor to left of ice machine--leaking--must be repaired today.
  • 3080 - Less than 20 foot candles of light was noted in the rear service area-lights not working
  • 1800 - The nonfood contact surface of the shelving in storeroom, in rear service area and near mopsink had accumulations of grime and debris.
  • 2750 - Refuse containers -grease bin heavily soiled with grease and has an accumulation of debris.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside rear of the facility.
November 03, 2004Complaint312Details / Comments
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in walk-in refrigerator.
  • 1060 - Repeat The nonfood contact surface of the door to ice machine is not corrosion resistant, nonabsorbent, and/or smooth.
January 07, 2004Follow-up02Details / Comments
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0820 - Critical Partially cooking bacon and holding at room temperature-- cold holding at improper temperatures--corrected by placing in refrigerator.
  • 3180 - Repeat Walls throughout kitchen, floors under equipment, to left of ice machine, and in dry storage area noted in need of cleaning.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE)--raw ground beef next to gravy--raw eggs mixed for later use.
  • 2350 - Critical Repeat A recent repair to plumbing system components of the leak under hot water heater or mop sink--leak in this area needs repair immediately.
  • 1150 - Repeat The nonfood contact surface of the counters around hood area and hot pick up area, paint on shelving in dry storage area chipping--none are not designed or constructed to be easily cleanable.
  • 3170 - Repeat Floor tiles missing beside refrigerators and glue on floor in storeroom, holes in wall in dishwashing area--neither are maintained in good repair
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: lip and door of ice machine, slicer, refrigerator door gaskets and shelves below prep and cooking areas.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.--toasters under steamtable and clutter in rear of service area.
December 18, 2003Follow-up28Details / Comments
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor in walk-in cooler. Or Food stored less than 6" above the floor.
  • 0820 - Critical Slaw in top of sandwich bar refrig. at 52oF and eggs in bottom at 50oF-- cold holding at improper temperatures.
  • 1150 - Repeat The nonfood contact surface of the refrigerator door gaskets--torn--are not designed or constructed to be easily cleanable.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  • 1400 - The 4-door refrigerator and the sandwich bar refrigerator waste collection compartments are not properly sloped to eliminate pooling water.
  • 1800 - The nonfood contact surface of the walls/shelved in walk-in refrigerator had accumulations of grime and debris.
  • 1060 - Repeat The nonfood contact surface of the door to ice machine is taped up and inside lip is rusting. It is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2350 - Critical Repeat Water pooling janitor's closet--make sure there is not a plumbing leak there.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Pre-washing in tub of water and splashing large amount of water on floor.
  • 3170 - Repeat Floor/wall junctures have holes. It is not maintained in good repair
  • 3180 - Repeat Floor under equipment throughout facility has buildup of debris and soil, wall to left side of grill has grease buildup--both noted in need of cleaning.
  • 3270 - Methods are not being used to control pests--cockroaches observed in facility. Premises are not being routinely inspected for evidence of pests
  • 3330 - Critical Working containers of yellow chemical--bleach??? is not properly labeled. It was labeled as Windex.
September 26, 2003Follow-up411Details / Comments
  • 1060 - Repeat Shelves in refrigerator dirty.
  • 1930 - Repeat Stored soiled wet wiping clothes in a covered container.
  • 1770 - Clean knives stored in crack between cutting board and steam table. Food is not separated well in walk in cooler.
  • 3170 - Repeat Plywood unfinished at service bar and bottom shelf too low. Handsink worn. Base of handsink worn. Rust on wall in walk in cooler and hood has rough edges.
  • 2350 - Critical Repeat Leak in the dishwasher.
  • 3180 - Repeat Walls dirty, floor dirty, stove dirty, bottom of shelves dirty.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
March 17, 2003Follow-up16Details / Comments
  • 0610 - Wrapped food on the floor in walk-in cooler.
  • 0470 - Raw meat stored above cooked or ready to eat foods in walk-in cooler and in 4-door refrigerator
  • 1060 - Drawers holding silverware in service area not cleanable, shelving in walk-in cooler and 4 door refrig. is rusting..
  • 1150 - The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
  • 1510 - No metal stem thermometer available to check food temperatures.
  • 2000 - Clean pots stored on the floor in storeroom
  • 1930 - Soiled linen stored on shelves throughout.
  • 1100 - All cutting boards heavily gouged and stained.
  • 2350 - Critical Dripping faucets at 3-comp.sink and piping leaking under dishwashing machine. Toilet seat pain chipping.
  • 3180 - Heavy grease on walls in cooking area, soil buildup on shelf under steamtable, in rear storeroom
  • 3170 - Wood at base of handsink in kitchen is chipping, holes and cracks in wall near dishwasher, stained and missing floor tile in service area, re-caulk top of handsink in ladies room, rust on walls in walk-in, floor in rear storeroom rough and cannot be cleaned effectively.
  • 3340 - Critical In storeroom with furnace, found lots of unnecessary articles, clean pots all on the floor, and cleaning compounds--cannot reach floor to clean.
  • 3140 - Employee food in service area.
January 15, 2003Routine211Details / Comments

July 02, 2009 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in coolers
    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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use an appropriate 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: juice dispenser.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Ice maker exterior 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.
Comments:
Discussed all violations and changes in the regulation with the person-in-charge

February 26, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Repeat Food items noted on the middle shelves in the cooler not cover
    Cover the food in the cooler to prevent contamination.
  • 1780 - Corrected During Inspection Critical The shelve in the cooler in the kitchen not clean.
    Clean the shelve in the cooler.
Comments:
Employees was aware of the health policy.

November 20, 2008 (Routine)



Violations:
  • 0610 - Corrected During Inspection Repeat Food items in the reach in cooler in the kitchen on the lower shelve not cover.
    Cover the food in the reach in cooler in the kitchen to prevent cross contamination
  • 3180 - The ventilation over the prep area in the kitchen not clean.
    Clean the ventilation to prevent dust from falling into food.
  • 3460 - Corrected During Inspection Critical Medicines are located over the food prep counter in the kitchen
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Manager was aware of the Employees health policy.

August 04, 2008 (Routine)



Violations:
  • 0570 - 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 in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grille
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 3180 - The floor and the walls in the kitchen not clean.
    Clean the floor in the walls in the kitchen.
Comments:
Manager was advice to practice good retail practice.

April 29, 2008 (Routine)



Violations:
  • 0160 - Critical No hands washing observed in the kitchen during this visit.
    Employees must wash their hands to prevent food contamination.
  • 0610 - Food items found on the shelve in the cooler not cover.
    Food items that is stored on the love shelve in the cooler must be cover to prevent contamination.
  • 1530 - Chlorine test kit not available for the dish machine.
    Provide a test kit for the dish machine to test the sanitizer solution.
  • 1770 A - Critical The slicer not properly clean.
    Clean the slicer to prevent food contamination.
  • 1790 - The micro wave oven not clean inside properly..
    Clean inside the micro wave oven after uses.

January 29, 2008 (Routine)



Violations:
  • 0160 - Critical Repeat 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.
  • 0470 - Critical Unwrapped or uncovered food in the cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coke dispenser.
    Clean and sanitize these surfaces for food contact.

December 07, 2007 (Follow-up)



Violation: 1770 A - Critical Repeat food items in the cooler not cover.
please cover the food items in the cooler to prevent contamination
Comments:
The manager did correct the previous violations.. i left new permit application with the manager..

November 19, 2007 (Routine)



Violations:
  • 0160 - Critical Employees not washing their hands.
    Please wash your hands to prevent food contamination
  • 0450 - Critical Employees not washing their hands
    Employees must wash their hands to prevent food contamination
  • 0830 - Critical Repeat Food items not date mark.
    Please date mark food in the refrigerator.
  • 1570 - Corrected During Inspection the faucet on the three compartment sink leaking.
    Repair the leaking faucet on the three compartment sink. to prevent water leak.
  • 1770 A - Critical Repeat The food contact surfaces noted not clean.please clean .
    Please clean the food contact surfaces to prevent food contamination
  • 3180 - Floor in the kitchen noted not clean..
    Clean the floor to prevent rodent infestation.
Comments:
I left the Virginia food regulation brochure with the manager. i also discussed with the manager employees health policy.

March 07, 2007 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the cooler is not accurate.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1530 - Repeat 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.
  • 1720 - Repeat 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 Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:drink dispensers.
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 3270 - Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 25, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - 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 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Drink dispenser splash areas.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Ice machine top has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

April 26, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 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:juice dispenser.
    Clean and sanitize these surfaces for food contact.
  • 2350 - Critical A recent repair to plumbing system components of the ice maker are not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3170 - Repeat Deteriorating wall and floor.
    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.

November 01, 2005 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: juice dispenser splash areas.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Storage room shelves 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 - Repeat Light bulbs are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Wall, floor and ceiling are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Wall, floor and window vents 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.

July 20, 2005 (Routine)



Violations:
  • 0470 - Unwrapped or uncovered food.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1530 - There is no test kit located 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 2890 - Light bulb not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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
  • 3180 - Kitchen wall 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.

January 27, 2005 (Follow-up)



Violations:
  • 2190 - Water from the handwashing sink at ladies restroom was measured at a temperature less than 110F.
    Repair hot water heater to provide sufficient amount of 110o F water continuously.
  • 2600 - The outdoor grease container is stored on the ground (absorbent material).
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
    Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
  • 2970 - Exterior driving surfaces are not draining properly
    Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
  • 3170 - Walls to right of ice machine,behind handsink in kitchen, hole in wall in janitors closet, ceiling tiles in kitchen not smooth. None are maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 11, 2005 (Follow-up)



Violations:
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in walk-in cooler-scrapple and hot dogs need to be stored on bottom shelf, not next to ready to eat foods
    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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: sides of ice cream freezer, grease bin out back, janitors sink.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2190 - Water from the handwashing sink at ladies restroom was measured at a temperature less than 110F.
    Repair hot water heater to provide sufficient amount of 110o F water continuously.
  • 2600 - The outdoor grease container is stored on the ground (absorbent material).
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
    Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
  • 2970 - Exterior driving surfaces are not draining properly
    Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
  • 3170 - Repeat Walls to right of ice machine,behind handsink in kitchen, hole in wall in janitors closet, ceiling tiles in kitchen not smooth. None are maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 30, 2004 (Follow-up)



Violations:
  • 0060 - Critical The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
    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.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    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.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor in WIC-raw ground beef
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3180 - Floors under equipment and walls throughout heavily soiled and 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.
  • 3170 - Hold in wall in rear of kitchen and ceiling tiles in kitchen buckling rough-cracks in wall above dishwasher--wooden blocks holding up equipment in cooking area--remove -none are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3080 - Less than 20 foot candles of light was noted in the rear service area-lights not working
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1800 - The nonfood contact surface of the shelving in storeroom, in rear service area and near mopsink had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2750 - Refuse containers -grease bin heavily soiled with grease and has an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 3020 - Soap was not provided at the hand washing lavatory in the @Location@
    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.
  • 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE)-walk-in cooler.
    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.
  • 1580 - The cutting board(s) along the @LOCATION@ 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.
  • 2350 - Critical Repeat Water overflowing at open site drain from pipe coming from dishwasher--needs repair.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

November 03, 2004 (Other)

Comments:
Faucet at handsink had been repaired-will provide copy of new waste management contract to increase pickup to twice per week.

November 03, 2004 (Complaint)



Violations:
  • 2760 - Refuse containers are stored full overnight at the @LOCATION@ causing an attractant to pests.
    Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 0820 - Critical Repeat Eggs cold holding at improper temperatures-at room temperature at 62oF-Gravy at steamtable at 80oF-corrected by discarding.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0060 - Critical The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
    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.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    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.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor in WIC-raw ground beef
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3180 - Repeat Floors under equipment and walls throughout heavily soiled and 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.
  • 3170 - Repeat Hold in wall in rear of kitchen and ceiling tiles in kitchen buckling rough-cracks in wall above dishwasher--wooden blocks holding up equipment in cooking area--remove -none are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2350 - Critical Repeat Hot water faucet at handsink in ktichen not working and water standing on floor to left of ice machine--leaking--must be repaired today.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3080 - Less than 20 foot candles of light was noted in the rear service area-lights not working
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1800 - The nonfood contact surface of the shelving in storeroom, in rear service area and near mopsink had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2750 - Refuse containers -grease bin heavily soiled with grease and has an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside rear of the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

January 07, 2004 (Follow-up)



Violations:
  • 0470 - 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.
  • 1060 - Repeat The nonfood contact surface of the door to ice machine is not 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.
Comments:
Many improvements-significant compliance was achieved.

December 18, 2003 (Follow-up)



Violations:
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0820 - Critical Partially cooking bacon and holding at room temperature-- cold holding at improper temperatures--corrected by placing in refrigerator.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3180 - Repeat Walls throughout kitchen, floors under equipment, to left of ice machine, and in dry storage area 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.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE)--raw ground beef next to gravy--raw eggs mixed for later use.
    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.
  • 2350 - Critical Repeat A recent repair to plumbing system components of the leak under hot water heater or mop sink--leak in this area needs repair immediately.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 1150 - Repeat The nonfood contact surface of the counters around hood area and hot pick up area, paint on shelving in dry storage area chipping--none are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3170 - Repeat Floor tiles missing beside refrigerators and glue on floor in storeroom, holes in wall in dishwashing area--neither are maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: lip and door of ice machine, slicer, refrigerator door gaskets and shelves below prep and cooking areas.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.--toasters under steamtable and clutter in rear of service area.
    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.

September 26, 2003 (Follow-up)



Violations:
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor in walk-in cooler. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Slaw in top of sandwich bar refrig. at 52oF and eggs in bottom at 50oF-- cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CORRECTED
  • 1150 - Repeat The nonfood contact surface of the refrigerator door gaskets--torn--are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1510 - Repeat 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.
  • 1400 - The 4-door refrigerator and the sandwich bar refrigerator waste collection compartments are not properly sloped to eliminate pooling water.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1800 - The nonfood contact surface of the walls/shelved in walk-in refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1060 - Repeat The nonfood contact surface of the door to ice machine is taped up and inside lip is rusting. It is not 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. Replace door to ice machine.
  • 2350 - Critical Repeat Water pooling janitor's closet--make sure there is not a plumbing leak there.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Pre-washing in tub of water and splashing large amount of water on floor.
    Pre-wash using spray arm--do not splash water on floor. Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 3170 - Repeat Floor/wall junctures have holes. It 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 under equipment throughout facility has buildup of debris and soil, wall to left side of grill has grease buildup--both 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.
  • 3270 - Methods are not being used to control pests--cockroaches observed in facility. Premises are not being routinely inspected for evidence of pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Critical Working containers of yellow chemical--bleach??? is not properly labeled. It was labeled as Windex.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 17, 2003 (Follow-up)



Violations:
  • 1060 - Repeat Shelves in refrigerator dirty.
    Clean and resurface shelving in all refrigerators
  • 1930 - Repeat Stored soiled wet wiping clothes in a covered container.
    Use clean clothes and prevent bacterial growth by dry storage or using sanitizer
  • 1770 - Clean knives stored in crack between cutting board and steam table. Food is not separated well in walk in cooler.
    Keep food and non food surfaces in a clean environment.
  • 3170 - Repeat Plywood unfinished at service bar and bottom shelf too low. Handsink worn. Base of handsink worn. Rust on wall in walk in cooler and hood has rough edges.
    Keep physical facilities in good repair.
  • 2350 - Critical Repeat Leak in the dishwasher.
    Repair plumbing in dishwasher.
  • 3180 - Repeat Walls dirty, floor dirty, stove dirty, bottom of shelves dirty.
    Keep physical facilities clean.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.

January 15, 2003 (Routine)



Violations:
  • 0610 - Wrapped food on the floor in walk-in cooler.
    Store all food on shelving--may need more shelving in walk-in cooler.
  • 0470 - Raw meat stored above cooked or ready to eat foods in walk-in cooler and in 4-door refrigerator
    Store all raw meat on bottom shelf away from any ready to eat product.
  • 1060 - Drawers holding silverware in service area not cleanable, shelving in walk-in cooler and 4 door refrig. is rusting..
    Resurface or replace so smooth and easy to clean.
  • 1150 - The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
    Alter or replace to of ice machine--(it is missing) to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1510 - No metal stem thermometer available to check food temperatures.
    You must have one--critical to safe operation.
  • 2000 - Clean pots stored on the floor in storeroom
    Store 6" off floor in clean location.
  • 1930 - Soiled linen stored on shelves throughout.
    Store in covered container.
  • 1100 - All cutting boards heavily gouged and stained.
    Either remove stains or resurface/replace.
  • 2350 - Critical Dripping faucets at 3-comp.sink and piping leaking under dishwashing machine. Toilet seat pain chipping.
    Repair all leaks. Resurface/replace toilet seat.
  • 3180 - Heavy grease on walls in cooking area, soil buildup on shelf under steamtable, in rear storeroom
    Clean walls in cooking area.
  • 3170 - Wood at base of handsink in kitchen is chipping, holes and cracks in wall near dishwasher, stained and missing floor tile in service area, re-caulk top of handsink in ladies room, rust on walls in walk-in, floor in rear storeroom rough and cannot be cleaned effectively.
    Repair/replace the above.
  • 3340 - Critical In storeroom with furnace, found lots of unnecessary articles, clean pots all on the floor, and cleaning compounds--cannot reach floor to clean.
    Organize this area--remove clean pots and food and store chemicals on shelving..
  • 3140 - Employee food in service area.
    Eat only in designated areas not where handling food.

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