Jiffy Lube Live's Famous Dave's Concession Not Approved for Operation; Venue Cited for 19 Health Code Violations

The Prince William Health District visited Jiffy Lube Live May 12 to inspect the facility and cited the venue for 19 violations for its two on-site food operations. The Health District noted that the Famous Dave's concession next to North Pavilion is not approved for operation due to the lack of a health department permit.

Live Nation, Jiffy Lube Live's operator, did not return requests for comment.

According to the inspection report for their North Plaza food service operation located at 7800 Cellar Door Dr. in Bristow, the non-critical violations include:

• Repeat: There were no thermometers located in many of the coolers.
• Repeat: There is a floor mounted equipment in the VIP food prep and VIP bar that is not elevated off the floor. A cleaning hazard exists.
• Accumulation of dust on back of walk-in cooler refrigeration coils.
• Repeat: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
• Faucet broken at three-vat sink.
• Small ice maker not working properly. Water running through ice storage bin.
• Repeat: Grease cups missing in exhaust hoods.
• Repeat: Grease filter missing in exhaust hood..
• Repeat: No soap dispensers at the VIP food prep or VIP bar handsinks.
• Repeat: No towel dispensers at VIP food prep area or at the VIP bar handsinks.
• Repeat: Dead lamps throughout the food prep, dishwashing, storage, employee restroom, and utility room areas.
• Repeat: Missing/damaged ceiling panels and ceiling dry wall throughout the building.
• Handsinks in prep or serving areas not draining. Some handsinks need to be cleaned.
• Handsinks in women's restrooms have a leaking hot water line.

The inspection report also detailed non-critical violations for their South Plaza, which include:

• Repeat: The mop sink water line to the chemical mixer/dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
• Walls badly damaged behind large ice maker and at mop sink in hot water heater room.
• Repeat: Missing / damaged ceiling panels.
• Repeat: Dead lamps and bulbs in food prep, storage, restroom, & utility areas.
• Repeat: Aerator missing on faucet nozzle of employee restroom handsink.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the Health District said.

These inspections are considered, by the Health District,  a snapshot of a specific day of operation.

According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”