Alberto's Pizzeria, 2619 Broad Rock Blvd, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Alberto's Pizzeria
Address: 2619 Broad Rock Blvd, Richmond, Virginia
Phone: (804) 232-0600 / 232-3600
Total inspections: 18
Last inspection: Oct 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0820 A 2 - Corrected During Inspection Critical Cold Holding Slice ham at 43F cold holding at improper temperaturesOctober 05, 2009Critical Procedures10Details / Comments
  • 1140 - Corrected During Inspection The can opener blade is not easily removable accumulation of grime and debris.
  • 1730 - Refrigerator serving line was observed in a state of repair and condition preventing the equipment to be used as designed.
June 05, 2009Routine02Details / Comments
No violation noted during this evaluation. December 01, 2008Routine00-
0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.September 04, 2008Critical Procedures10Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 1800 - Corrected During Inspection The nonfood contact surface of the Shelves at Soda machine and storage room, has accumulations of grime and debris.
June 02, 2008Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep areas.)
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottles observed without a label.
February 27, 2008Critical Procedures20Details / Comments
  • 1570 - Mechanically vented hood filters have gaps in between filters.
  • 1580 - Corrected During Inspection The cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed missing the sanitizer solution
  • 1770 B - Corrected During Inspection Observed accumulations of meat deposits or other soil on the following food contact surfaces: Meat slicer
  • 1790 - The inside on the bottom shelf of the pizza refrigerator is observed soiled.
  • 1800 - The nonfood contact surface of the light shields and door gaskets on pizza refrigerator has accumulations of grime and debris.
October 04, 2007Routine06Details / Comments
  • 0470 - Corrected During Inspection Critical Raw beef observed stored above Ready To Eat (RTE) foods. (Fresh produce and cheese.)
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) lasagna, meatballs, turkey, and ham in the refrigeration unit are not properly dated for disposition.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
July 26, 2007Critical Procedures30Details / Comments
  • 0470 - Corrected During Inspection Critical Raw eggs obserevd stored above Ready To Eat (RTE) foods. (Ham and cheese.)
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat sauce and lasagna in the refrigeration unit are not properly dated for disposition.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. (O PPM)
  • 3320 - Corrected During Inspection Critical Chemical spray bottles observed without a label.
March 12, 2007Critical Procedures40Details / Comments
  • 0550 - In-use utensils improperly stored between use.Knives stored wedged between sandwich prep table and metal work table.
  • 0820 - Critical Raw sandwich steaks holding at 50oF inside the sandwich prep unit.
  • 1150 - The nonfood contact surface of the bread rack used as a chemical storage shelf under the three part sink is not designed or constructed to be easily cleanable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: rust in ice machine.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: orange metal shelves in walk in cooler, hood filters.
  • 2890 - The light in the "Frigidaire" reach in freezer is not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Ceiling is stained yellow in the kitchen.
  • 3270 - Flies were noted in the facility.
August 16, 2006Routine26Details / Comments
  • 0470 - Corrected During Inspection Critical Raw meats observed over Ready to Eat (RTE) foods.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Lasagna in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Floor Mixer, Pots and Pans and Can Opener
  • 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled.
April 13, 2006Routine50Details / Comments
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0640 - Pizza dough is subject to sources of contamination from 3 compartment sink during preparation.
October 21, 2005Follow-up02Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers in walk in refrigerator.
  • 0610 - Soda box mix, pizza spatulas, and refrigeration racks were observed stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken, pizza sauce in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical The food contact surface of the cardboard boxes, 3-tier plastic bins, milk crates, and trash bags is not safe.
  • 1460 - Employees are using a 3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
  • 1570 - Repeat Hobart mixer was observed in a state of disrepair and damaged by leaking oil.
  • 1580 - Corrected During Inspection Repeat The cutting board along the food prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 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: Can opener, microwave, and exterior of steam table.
  • 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris.
  • 2000 - Single service items, paper plates, carry out containers, plastic trays, observed unprotected from contamination.
  • 3180 - Repeat Floor under shelving and equipment throughout the facility was noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in the storage room.
October 13, 2005Routine312Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
December 01, 2004Critical Procedures11Details / Comments
  • 1800 - The storage shelves had accumulations of grime and debris.Deep freezer needs to be defrosted.
  • 0550 -
  • 1580 -
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Ceiling in kitchen noted in need of cleaning.Accumulation of dirt and debris around compressor in sandwich prep unit.
  • 0450 - Critical Improper utensils used to dispense dry food products.
  • 1570 - Repeat The can opener blade is rusted and dull. Observed accumulation of metal shavings under can opener blade.
December 29, 2003Routine16Details / Comments
  • 0610 - Food preparation in a location where it is subject to splash, dust or other contamination.
  • 3180 - Repeat Floor under cooking equipment noted in need of cleaning.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed lunchmeat in the refrigeration unit was not properly dated for disposition after opening.
  • 1570 - Observed accumulation of metal shavings under can opener blade.
  • 1580 - Repeat The cutting board attached to the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: slicer stored on counter, door gaskets on prep unit, clean equipment storage shelf.
  • 0480 - Repeat Unlabeled food containers.
October 02, 2003Routine16Details / Comments
No violation noted during this evaluation. April 15, 2003Other00-
  • 1580 - Repeat The cutting board(s) in poor repair. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - Repeat The nonfood contact surface of the can opener blade, compressor area and door gasket of prep unit had accumulations of grime and debris.
  • 2350 ii - Plumbing connection under the 3-compartment sink is leaking.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Floors in the kitchen noted in need of cleaning.
March 25, 2003Routine05Details / Comments

October 05, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Cold Holding Slice ham at 43F cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

June 05, 2009 (Routine)



Violations:
  • 1140 - Corrected During Inspection The can opener blade is not easily removable accumulation of grime and debris.
    Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
  • 1730 - Refrigerator serving line was observed in a state of repair and condition preventing the equipment to be used as designed.
    Discard, replace or repair the Refrigerator serving line to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

September 04, 2008 (Critical Procedures)



Violation: 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.

June 02, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1800 - Corrected During Inspection The nonfood contact surface of the Shelves at Soda machine and storage room, 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.
Comments:
Dinning area very clean, kitchen in good working condition.

February 27, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep areas.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottles observed without a label.
    Label spray bottles with contents or discard.

October 04, 2007 (Routine)



Violations:
  • 1570 - Mechanically vented hood filters have gaps in between filters.
    Eliminate gaps between filters.
  • 1580 - Corrected During Inspection The cutting board(s) is 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.
  • 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed missing the sanitizer solution
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1770 B - Corrected During Inspection Observed accumulations of meat deposits or other soil on the following food contact surfaces: Meat slicer
    Clean and sanitize these surfaces for food contact.
  • 1790 - The inside on the bottom shelf of the pizza refrigerator is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean as ofton as needed.
  • 1800 - The nonfood contact surface of the light shields and door gaskets on pizza refrigerator 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.

July 26, 2007 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Raw beef observed stored above Ready To Eat (RTE) foods. (Fresh produce and cheese.)
    Store raw meats below RTE foods to prevent cross contamination.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) lasagna, meatballs, turkey, and ham in the refrigeration unit are 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. 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.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.

March 12, 2007 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Raw eggs obserevd stored above Ready To Eat (RTE) foods. (Ham and cheese.)
    Store raw eggs below RTE foods to reduce the chance of cross contamination.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat sauce and lasagna in the refrigeration unit are 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. 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.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. (O PPM)
    Provide chlorine sanitizer at proper concentration (50-100 PPM) and immerse or expose food contact surfaces to sanitizing solution for adequate time. Sanitize previously washed utensils and equipment.
  • 3320 - Corrected During Inspection Critical Chemical spray bottles observed without a label.
    Label spray bottles with contents or discard.

August 16, 2006 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.Knives stored wedged between sandwich prep table and metal work table.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0820 - Critical Raw sandwich steaks holding at 50oF inside the sandwich prep unit.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1150 - The nonfood contact surface of the bread rack used as a chemical storage shelf under the three part sink is 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: rust in ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: orange metal shelves in walk in cooler, hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2890 - The light in the "Frigidaire" reach in freezer is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Ceiling is stained yellow in the kitchen.
    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 - Flies were noted in the facility.
    When pests are found use methods 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.
Comments:
Renewal inspection. Application and invoice left with manager. Please return completed application and fee by the end of September.

April 13, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw meats observed over Ready to Eat (RTE) foods.
    Store all raw meats below RTE foods
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Lasagna 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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Floor Mixer, Pots and Pans and Can Opener
    Clean and sanitize these surfaces for food contact.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled.
    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.
Comments:
Critical

October 21, 2005 (Follow-up)



Violations:
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0640 - Pizza dough is subject to sources of contamination from 3 compartment sink during preparation.
    Protect unpackaged food from sources of contamination during preparation.
Comments:
This is a permit renewal.

October 13, 2005 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0240 - Repeat 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.
  • 0480 - Unlabeled food containers in walk in refrigerator.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Soda box mix, pizza spatulas, and refrigeration racks were observed stored on the floor or food stored less than 6" above the floor.
    Elevate food and equipment storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken, pizza sauce 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.
  • 0960 1 - Critical The food contact surface of the cardboard boxes, 3-tier plastic bins, milk crates, and trash bags is not safe.
    Repair or replace the above named equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1460 - Employees are using a 3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
    Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
  • 1570 - Repeat Hobart mixer was observed in a state of disrepair and damaged by leaking oil.
    Repair the Hobart mixer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Corrected During Inspection Repeat The cutting board along the food prep line 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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine 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: Can opener, microwave, and exterior of steam table.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the shelving 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, paper plates, carry out containers, plastic trays, observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat Floor under shelving and equipment throughout the facility was 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in the storage room.
    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.

December 01, 2004 (Critical Procedures)



Violations:
  • 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.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
Comments:
All violations were corrected while inspetion was being done.

December 29, 2003 (Routine)



Violations:
  • 1800 - The storage shelves had accumulations of grime and debris.Deep freezer needs to be defrosted.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0550 -
  • 1580 -
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Ceiling in kitchen noted in need of cleaning.Accumulation of dirt and debris around compressor in sandwich prep unit.
    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.
  • 0450 - Critical Improper utensils used to dispense dry food products.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1570 - Repeat The can opener blade is rusted and dull. Observed accumulation of metal shavings under can opener blade.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.

October 02, 2003 (Routine)



Violations:
  • 0610 - Food preparation in a location where it is subject to splash, dust or other contamination.
    Store food and food preparation equipment 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.
  • 3180 - Repeat Floor under cooking equipment 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed lunchmeat in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 1570 - Observed accumulation of metal shavings under can opener blade.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1580 - Repeat The cutting board attached to the sandwich prep unit 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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: slicer stored on counter, door gaskets on prep unit, clean equipment storage shelf.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

March 25, 2003 (Routine)



Violations:
  • 1580 - Repeat The cutting board(s) in poor repair. 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.
  • 1800 - Repeat The nonfood contact surface of the can opener blade, compressor area and door gasket of prep unit 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.
  • 2350 ii - Plumbing connection under the 3-compartment sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
  • 3180 - Floors in the kitchen 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.

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