Manassas Health Inspections: 39 Violations At 1 Restaurant

MANASSAS, VA — Several facilities in the Manassas area recorded violations during recent health department inspections between Oct. 25 and Oct. 31.

COVID-19 restrictions have mostly disappeared around the state. Health inspectors conduct most 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.

• Mariscos El Barco, 9504 Liberia Ave Manassas, VA 20110
  • Date inspected: Oct. 25
  • Total violations: 39
    • 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) 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.
    • An employee preparing food (cutting onions) was observed with an open drinking container of coffee, stored on the food prep table, in a manner that may contaminate food, food contact surfaces or utensils.
    • During the exit interview, the Person In Charge (PIC) was noted to have a cough and runny nose. Foods were being handled by him during the inspection.
    • When an employee was requested to wash his hands, instead of just washing the gloves he was wearing, he was observed to rinse his hands under running water only.
    • An employee was observed using the handwashing sink along the cook line to rinse off a utensil (scraper) and then continue using it at the grill with food.
    • There are no parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form (tilapia, salmon, tuna).
    • There is no written agreement or statement from the supplier or aquaculturist stipulating that the raw, raw-marinated, partially cooked, or marinated-partially cooked fish served or sold in ready-to-eat form (tilapia, salmon, tuna), is aquacultured and fed with pellets, frozen by one of three methods ensuring parasite destruction or exempt from parasite destruction requirements due to the species.
    • Observed a bowl being used to transfer rice from the cook pot to the hot holding unit container; observed Styrofoam cups and metal containers without handles being used in bulk food containers.
    • Observed an employee wash gloves, not change them, when they became soiled.
    • Raw seafood (shrimp, scallops, etc) stored adjacent to ready to eat (RTE) foods such as cooked shrimp and tomatoes on top of the reach-in refrigerators along the cook line; raw mussels were stored beside open bag of fries and raw prawns were stored beside open container of churros in upright freezer.
    • Churros and raw prawns were stored uncovered in the upright freezer.
    • Interior bottom seal of ice machine unclean.
    • The scraper being used to handle food at the grill was observed to be rinsed in the handwashing sink and then reused at the grill.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked shrimp at 54 degrees F for < 4 hours, in Avantco reach-in refrigerator; raw beef, fish and chicken at 47-50 degrees F for <4 hours, in the refrigerated drawers under grill; commercially prepared mac n' cheese and pizza at 49-54 degrees F for > 24 hours in the refrigerated drawers under the grill.
    • Observed incorrect/incomplete disclosure statements on both the paper menus as well as the menu available online. Various fishes, served in ceviche and sushi choices are not listed as being raw. Other items, confirmed to have cooked fish as a component, have asterisks, indicating they are subject to the Consumer Advisory. The reminder statement of the Consumer Advisory is correct and on the paper and online menus.
    • Observed the following TCS food thawing using an improper method: Sink full of whole tilapia fish thawing in stagnant water (not running).
    • There were no ambient air temperature measuring devices (thermometers) in the refrigerated drawers under the grill. The integral thermometer for the walk-in cooler did not appear to be working correctly and the thermometer inside could not be easily observed.
    • The person in charge (PIC) could not provide a metal-stemmed probe food thermometer that was capable of measuring food temperatures.
    • Various powder/granular foods were stored in white, round bulk containers that were not labeled properly with the common name of the food. Red powder food in large white storage bin with casters not labeled with common name.
    • The outer opening (back door) of the food establishment was observed to be open periodically during the inspection.
    • Observed flies in the kitchen.
    • Foods, such as boxes of oysters, stored on floor in walk-in cooler and walk-in freezer.
    • Cut lettuce stored in container with water on top of reach-in refrigerator; cooked lobster stored directly on undrained ice in walk-in cooler; bags of cooked shrimp stored in tubs with undrained ice in walk-in cooler.
    • Observed food bins on casters (beans, rice) stored adjacent to handwashing sink soaked with wastewater from handwashing.
    • Metal containers without handles being used to dispense rice and beans from bulk containers; they were improperly stored in between usage down in the foods.
    • Clean equipment (metal pans) were stored stacked and wet on the clean equipment storage shelf near the warewashing machine.
    • Single use jugs washed, hanging, and available for reuse near warewashing machine.
    • Single service styrofoam cups being continuously used to scoop bulk foods.
    • Bulk food container on casters broken/missing lid.
    • The 2 drawer refrigeration unit under the grill was not holding a temperature of 41 degrees F and below.
    • Bread racks were being used as shelving in the walk-in cooler.
    • An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation.
    • There are no waste receptacles in the areas immediately adjacent to the handwashing sinks along the front line or near the upright freezer.
    • The dumpster or outside refuse container was open or uncovered and overflowing with refuse.
    • Tools were stored along with food on dry goods storage shelving.
    • Unnecessary items stored in hallway to office.
    • Ceiling tiles missing near office.
    • Floor in kitchen wet/slippery with excessive water.
• Dunkin, 8985 Centreville Rd Manassas, VA 20110
  
  • Date inspected: Oct. 26
  • Total violations: 2
    • The handwashing sink in the kitchen were found to have hot water at less than 100 degrees.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at handwashing sinks in front entrance used by food employees.
• Sam and Joes Pizza & Subs, 9784 Center St. Manassas, VA 20110
  
  • Date inspected: Oct. 30
  • Total violations: 2
    • 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.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.

The following facilities did not record any violations:

• Godshot Coffee
• Wendy's #6529
• Dunkin Donuts/Baskin Robbins