Manassas Restaurant Inspections: 47 Violations At 1 Facility
MANASSAS, VA — Inspectors recorded violations at five Manassas restaurants during recent inspections. The inspections occurred between April 6 and April 12.
Many COVID-19 restrictions have relaxed around the state, and health inspectors are returning to conduct many restaurant and other health inspections in person. However, some visits, such as those for training purposes, can be conducted virtually.
Violations typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected.
For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation. Sometimes these are simple, and violations can be corrected during the course of the inspection. Other violations are addressed later, and an inspector may conduct a follow-up inspection to ensure compliance.
Here are the most recent inspections from the Manassas area, according to the Prince William Health District.
Cafe Rio Mexican Grill, 7803 Sudley Rd Manassas, VA 20109
Date inspected: April 7
Total violations: 10
This food establishment has not established written procedures for responding to vomiting or diarrheal events that happen in the facility.
Signage that notifies food employees to wash their hands was not provided at the handwashing sinks used by food employees in the women's and men's restrooms.
Observed an employee dip a knife used to cut avocados into the sanitizer bucket, dry it and place it on the knife holder.
Complete records that are required to confirm that cooling and cold holding refrigeration time/temperature parameters, as required as part of the HACCP plan, were not available.
Pico de Gallo was found in the walk-in cooler (WIC) being cooled improperly using deep and/or covered containers.
The temperature measuring devices in both the salad prep refrigerator and the 1 door prep refrigerator were not properly located in the warmest part of the units where they are easily visible for staff to monitor ambient air temperatures.
The wet wiping cloths in the ROP food preparation area were not properly stored in the sanitizer bucket in between use.
Single service items such as utensils and napkins were found to be displayed unprotected (without proper dispensers) and exposed to contamination in the self service area.
"To Go" steam table in disrepair.
Dumpster or outside refuse container was open or uncovered.
Tony’s New York Pizza, 11674 Sudley Manor Dr Manassas, VA 20109
Date inspected: April 8
Total violations: 26
The person in charge did not demonstrate that he was performing the following duties: 1. Ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; 2. Ensure that employees are using proper methods to rapidly cool time/temperature control for safety (TCS) foods; and 3. Ensure that employees are properly maintaining the temperatures of TCS foods during both hot and cold holding.
The Certified Food Protection Manager was not able to provide documentation that all food employees or conditional employees were trained and informed of their responsibilities to report symptoms or diagnosis of, or exposure to, diseases transmissible through food.
This food establishment has not established written procedures for responding to vomiting or diarrheal events that happen in the facility.
A food employee failed to wash her hands after switching tasks and after changing gloves for the handling of ready to eat (RTE) foods.
The handwashing sink originally located (per plans reviewed in the office) has been removed from the food preparation and warewashing area.
The integrity of the food packaging for a can of Oil Verde was found to be compromised (dented along the end seam) and therefore possibly exposing the food to potential contamination.
Raw, ground beef stored above tomatoes in walk-in cooler (WIC); raw chicken stored in between RTE pasta and ground beef on pasta/soup prep unit; raw sausages in portioning bags stored over RTE vegetables in freezer.
Food prep table (with white discolored cutting boards) and slicer used to prep and cut TCS foods not properly cleaned and sanitized in between use.
The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs and sauce, marinara sauce
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham, bacon and sliced sausage on the pizza prep unit.
The person in charge was not able to provide written procedures for the use of Time as a Public Health Control (TPHC) with the following potentially hazardous food item(s): pizzas, rigatoni pie, rustica pie and any other items in the display cases located up front without any means of temperature control.
Various foods such as spaghetti and fettuccine in the WIC and cooked peppers on ice in the dry storage area found to be cooled improperly using deep and/or covered containers.
Observed the following TCS food thawing using an improper method: Containers of raw ground beef and calamari (squid) thawing at room temperature at the 3 compartment sink.
There was no ambient air temperature measuring device located in the following cold holding equipment: pizza prep unit
Various foods in facility such as oil at pizza prep station and white powder in clove container not labeled properly with the common name of the food.
Employee observed wearing jewelry on her arms and hands while preparing food.
Employees handling food were observed to not be wearing proper hair restraints.
The wet wiping cloths on the pizza prep table were not properly stored in the sanitizer bucket in between use.
Dispensing or in use utensils along the cookline were observed to be improperly stored in between usage in standing water at room temperature.
Single service, styrofoam containers, were stored adjacent to the handwashing sink exposed to contamination from the splash of waste water.
Duct tape is being used to repair the handles of the 3 door freezer.
The wash temperature measuring device on the warewashing machine was in disrepair and not capable of indicating the wash temperature as required.
Refuse, recyclables and returnables are being stored outside the rear door as the dumpster is located away from the restaurant.
Various light bulbs throughout kitchen burnt out and/or missing.
Front door in disrepair.
Observed that inadequate lighting (less than 10 foot candles, measured at 0.56 foot candles) was provided in the dry storage area adjacent to the walk-in cooler.
Pupuseria Ester, 8259 Highland Street Manassas, VA 20110
Date inspected: April 11
Total violations: 1
Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Thai Taste, 8657 Sudley Rd Manassas, VA 20110
Date inspected: April 11
Total violations: 47
The person in charge did not perform the following duties: 1. Ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; 2. Ensure that employees are properly maintaining the temperatures of TCS foods during both hot and cold holding.
The person in charge (PIC) did not demonstrate her knowledge as her Certified Food Protection Manager (CFPM) certification had expired, she failed to give complete answers when asked questions concerning cook temperatures, etc. and there were many priority violations observed during the inspection.
There is no Certified Food Protection Manager (CFPM) on duty during hours of operation as those employees with supervisory and management responsibilities have expired certifications.
The Person In Charge (PIC) was not able to provide documentation that all food employees or conditional employees were trained and informed of their responsibilities to report symptoms or diagnosis of, or exposure to, diseases transmissible through food.
This food establishment has not established written procedures for responding to vomiting or diarrheal events that happen in the facility.
Open drinking containers were stored (on the food prep table) in a manner that may contaminate food, food contact surfaces or utensils.
Observed a food employee attempt to wash hands with the sprayer arm in the scrap sink at the warewashing sink, and when advised to wash properly, attempt to wash hands in the 3 compartment sink.
A food employee failed to wash her hands prior to donning clean disposable gloves for the handling of ready to eat (RTE) foods.
The handwashing sink near the warewashing machine was being used to rinse equipment such as the strainer basket found there.
Noodles and vegetables stored uncovered; fly observed to land on uncovered napa cabbage on countertop; ice used as food not protected from splash (lid open) at bar area.
Observed single-use gloves being worn during multi-tasked food preparation, such as handling raw chicken prior to cooking, then garnishing cooked chicken stir fry with RTE cucumber slices while wearing the same gloves.
Raw chicken stored over ready to eat (RTE) tomatoes in walk-in cooler (WIC); raw chicken and pork stored adjacent to cooked RTE wonton in reach-in refrigerator.
Raw beef and raw chicken in secondary packages (not original packaging) stored adjacent to each other in the freezer.
Bowls used to portion raw animal foods such as chicken and beef were stacked along the cookline to be reused.
Chicken slicer unclean.
Interior of ice machine and soda spray nozzle (gun) unclean.
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef and raw pork on (and raw chicken in) prep reach-in refrigerator # 2 and cut napa cabbage on the countertop along the cookline.
Containers of food were not marked with the date to be discarded.
Various containers of vitamins were stored in the WIC adjacent to and above foods.
Chemicals stored near clean equipment in warewashing machine area.
Spray bottles of chemicals in bar area unlabeled.
Containers of food were not marked with the date to be discarded.
There was no ambient air temperature measuring device (thermometer) in the True refrigerator. The thermometer in the prep reach-in refrigerator #2 was in disrepair.
The person in charge (PIC) could not provide a metal-stemmed probe food thermometer that was capable of measuring food temperatures.
Various white powder foods stored in containers that were not labeled properly with the common name of the food.
Observed a fly on the napa cabbage being stored on the counter along the cookline.
Food stored on the floor in the WIC, in the dry storage area and on the floor near the warewashing machine and the associated chemicals.
Foods stored in open hallway across from toilet rooms and accessible to patrons.
Employees observed serving rice and handling open carry out containers of food in front area without proper hair restraints.
The wet wiping cloths along the cookline were not properly stored in the sanitizer bucket in between use.
Scoops for rice in kitchen and in service area were observed to be improperly stored in between usage in standing water at room temperature.
Clean cutting boards were stored in between the wall and the handwashing sink exposed to splash from hand washing; pots and pans were stored on the shelving with the food contact surface exposed to dust and other contamination.
Various single use metal cans and garlic containers being reused to store other foods in throughout the kitchen.
Plastic wrap and tape was used on the stainless steel prep table to protect the door of the nearby refrigeration unit and prep table from damage when making contact.
The following items were observed in the kitchen: 1. pieces of coat hangers were used as hooks; 2. cardboard and wood were used to line shelves; and 3. milkcrates and soda bottle containers were used as shelving.
The following items were observed in the kitchen: 1. pieces of coat hangers were used as hooks; 2. cardboard and wood were used to line shelves; and 3. milkcrates and soda bottle containers were used as shelving.
There is no data plate on the warewashing machine.
The following non-food contact surfaces were visible soiled: 1. The exterior of the chest freezer 2. The exterior of the food bins
The following items were observed to be unclean with an accumulation of soil residue: 1. The fan over the food prep table 2. The curtains hanging at the entrance to the kitchen
There is a "Y" adapter on the faucet at the mop sink that allows 2 hoses to be attached. One hose was observed to be fully extended into the water. Mop sink faucet vacuum breakers are not designed for the continuous pressure created by the "Y" adapter/hoses.
The faucet at the 3 compartment sink doesn't water to reach the wash compartment.
The waste line from the 1 compartment prep sink in the kitchen extends into the floor drain. In the bar area, both the ice drain and the soda gun drain extend down into the floor drain.
The dumpsters are missing the lids and can not be closed properly.
Litter was stored adjacent to the outside waste receptacles/dumpster.
Walls, floors, etc at the hand sinks, 3 compartment sink, mop sink and food prep area in the kitchen are unclean with visible soil. The floor drain for the 3 compartment sink at the bar is unclean with visible soil.
Observed that inadequate lighting was provided in the walk-in refrigerator (measured at 2.6 foot candles).
The filters in the hood system over the cookline is soiled. The hood system over the warewashing machine is unclean and has tape attached to it.
Red Lobster #647, 7505 Broken Branch Ln Manassas, VA 20109
Date inspected: April 12
Total violations: 17
A food employee was observed drinking from an open water bottle along the cookline while preparing/handling food and/or contacting clean food contact surfaces.
Observed a small container of shellstock (oysters) in the WIC that did not bear a tag or label as specified by law.
Raw lobster and shrimp stored over cooked bacon in the Victory 4 door refrigerator. Raw calamari (squid) stored over brussels sprouts in the Traulsen 2 door refrigerator.
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut lettuce and cut tomatoes in the salad prep unit in the alley.
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut lettuce and cut tomatoes in the salad prep unit in the alley.
Bags of Idaho potatoes stored on the floor near the warewashing machine.
Employee observed to be wearing jewelry (a large watch) on her arm while preparing food (fish).
The wet wiping cloths on the food prep counter and near the warewashing machine were not properly stored in the sanitizer bucket in between use.
Clean silverware in trays was stored adjacent to the handwashing sink exposed to splash from handwashing as the splash guard is too short to provide protection.
Clean single service foil containers stored adjacent to hanging cleaning equipment such as a dust pan.
A double boiler system had been fabricated in the alley area to replace the Wells warmer that was in disrepair and no longer capable of maintaining hot holding temperatures of 135 degrees F and above for TCS foods.
The following refrigeration units in the "alley area" were not holding temperatures of 41 degrees F and below: Victory dessert refrigerator, salad prep refrigeration unit, Victory 2 door refrigerator and Victory glass front refrigerator.
Observed a dish rack being used as shelving.
An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation.
The floors in the computer room was unclean with visible soil. The door to the women's restroom was unclean with visible soil.
Observed that there were several pieces of equipment in disrepair, such as the Wells warmer, being stored in the kitchen.
Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Here are the locations that recorded flawless inspections from the health department:
This article originally appeared on the Manassas Patch
