Manassas Restaurant Inspections: 29 Violations At California Tortilla

MANASSAS, VA — The Prince William Health District visited several facilities around the Manassas area during its most recent round of restaurant inspections. The most recent inspections occurred between June 1 and June 7.

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.

• Arby’s Restaurant, 9874 Liberia Ave Manassas, VA 20110
  • Date inspected: June 1
  • Total violations: 4
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    • Employees observed wearing watch on their arms and hands while preparing food.
    • A strong offending odor is emanating from the refuse container stored outdoors.
• Birmingham Green #2, 8605 Centreville Rd Manassas, VA 20110
  
  • Date inspected: June 2
  • Total violations: 4
    • Poor handwashing procedures observed.
    • Employees wearing watch on their arms and hands while preparing food.
    • Improper use of wet wiping cloths.
    • A backflow prevention device or airgap not provided on a hose bibb (threaded faucet) at mop sink as required by law.
• Osbourn Park High School, 8909 Euclid Ave Manassas, VA 20111
  
  • Date inspected: June 2
  • Total violations: 1
    • Garden Salad & Cherry Tomato's for immediate service were observed cold holding at improper temperatures
• La Michoacana, 9919 Wellington Rd. Manassas, VA 20110
  
  • Date inspected: June 7
  • Total violations: 20
    • Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Observed no hand drying provisions were provided at the handwashing sink in the hand sink. Paper towels were sourced from another area of the kitchen.
    • A sign or poster that notifies food employees to wash their hands is not provided and/or is not clearly visible at all handwashing sinks used by food employees.
    • There is not an adequate number of handwashing sinks lavatories on site.
    • Molluscan shellfish (oysters, clams, mussels) obtained from an unapproved source being offered for sale or service.
    • A container of shellstock does not bear a tag or label or bears a tag or label that does not contain all the information as specified by law.
    • Observed cooked beef stored in direct contact with cooked beans over open packages of ready-to-eat food peppers in the refrigeration unit.
    • Observed soup, cabbage mix, chicken, and beans prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    • Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food.. Person in charge indicated raw eggs are prepared sunny side up. No consumer advisory is displayed on the menu
    • Observed employee personal belongings stored in such a way that they could contaminate surrounding food and storage containers.
    • Containers of oven cleaner were observed on a shelf with spices and an open bowl of oil not separated by spacing or partitioning.
    • Molluscan shellfish (shellstock) removed from its original container and placed on display with no record keeping system in place to preserve the source identification.
    • Food is subject to environmental sources of contamination during preparation. Observed bowl being used to portion rice being left in larger storage container.
    • Dispensing and/or in-use utensils improperly stored between use as follows: Observed Ice cream scoops left in 75*F water.
    • Knives, forks, and/or spoons are not presented so that only the handles are touched by employees and by consumers at the provided consumer self-service area.
    • Employees are using an alternative manual warewashing method that has not been approved by the health department.
    • There is no air gap or dual check valve on either of the two 3 compartment sinks or ice machine.
    • Toilet room door is not provided with a self-closing door.
    • Observed that inadequate lighting was provided in the food preparation areas. All light bulbs were out in hood system over stove.
• California Tortilla, 11694 Sudley Manor Dr Manassas, VA 20109
  
  • Date inspected: June 7
  • Total violations: 29
    • Employees and conditional employees are not aware of the reporting requirements concerning information about their health and activities as they relate to diseases that are transmissible through food.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in the food preparation area.
    • The handwashing sink located front serving line is not maintained so that it is accessible at all times for employee use.
    • No hand drying provisions were provided at the front serving area handwashing sink.
    • There is no handwashing sign the female toilet room, preventing routine handwashing by food workers.
    • The handwashing facility located at the kitchen food prep area is blocked (with a prep table, preventing access by employees for easy handwashing.
    • The handsink at the kitchen food preparation area is being used for store soiled prep containers and utensils.
    • The integrity of the food (dented and unlabeled canned food) found on the kitchen dry food storage shelving.
    • Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken stored next to raw shrimp in the walk in cooler.
    • Raw animal food (raw shrimps stored on the shelf above an opened box of cilantro in the walk in cooler) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    • Food contaminated by food employees, using contaminated gloves to handle food.
    • The food-contact surfaces of the following equipment were not observed sanitized: cutting boards
    • Chicken in the steam table hot holding 120°F- at improper temperatures.
    • Cut lettuces and spinach cold holding at improper temperatures (51°F and 53°F)
    • Tomato sauce prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    • Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Windex spray bottle stored on the counter above the chips drawer.
    • Unlabeled food containers.
    • Employees observed working in the food service area without proper hair restraints..
    • Wiping cloths improperly stored between use.
    • In-use utensils improperly stored between use, tongs stored in room temperature water container next to the grill.
    • After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
    • Single service items observed unprotected from contamination. An opened box of avocado liner stored on the table next to the kitchen handwashing sink
    • The nonfood contact surface of the wooden kitchen shelving is not designed or constructed to be easily cleanable.
    • The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The side of the deep fryers and cooking equipment, and the floor fan in the kitchen.
    • The sink basin at the food cooking area is slow to drain.
    • Dumpster or outside refuse container side doors kept open.
    • The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
    • Lockers or other suitable facilities are not provided for employees clothing and other possessions.