Antonio's Restaurant, 11956 Ironbridge Plaza, Chester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Antonio's Restaurant
Address: 11956 Ironbridge Plaza, Chester, Virginia
Total inspections: 7
Last inspection: Jul 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Bread and rolls stored on top of employee lockers.
  • 1570 - Soiled dishes, pots, etc.. are piled up as ware washing rinsing, and sanitizing has been suspended due to inoperability of dish washing machine.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
July 07, 2009Routine14Details / Comments
  • 0550 - Ice scoops left in ice machine.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Make-up cooler used extensively through lunch contained foods cold held higher than allowable temperatures.
  • 0830 - Corrected During Inspection Critical Large pots of soup and sauce are not dated.
  • 1530 - Corrected During Inspection Repeat Chlorine sanitizer solution in buckets exceed 200ppm
  • 1800 - Sheet pans in wash area have heavy accumulation of grease baked on.
  • 3220 - Mops standing on floor in corner.
  • 3460 - Corrected During Inspection Critical Tube of Neosporin located on microwave shelf with to-go containers above make-up cooler.
April 03, 2009Routine34Details / Comments
  • 0240 - Corrected During Inspection Repeat Male employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above milk containers in the kitchen reach-in cooler on the cookline.
  • 0560 - Linens in contact with food; observe a terry cloth liner for the sausages previously prepared and stored in the walk-in cooler.
  • 0820 A 1 - Critical Observed a large pot of soup stored at room temperature tested at 119 degree F; hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Observe sausages cooked 11/23/08, cooled and stored in the walk-in cooler tested at 44 degree F; cold holding at improper temperatures
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat The door gasket to the cookline cooler is torn and the gaskets on the kitchen reach-in freezer is heavily soiled.
  • 1580 - The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2890 - Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
November 24, 2008Routine36Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit;observe raw chicken, veal and ground meat stored above plates and milk in the kitchen reach-in cooler.
  • 0820 A 2 - Corrected During Inspection Critical Observed veal parmigiana in the cookline cooler and the meat mixture in the walk-in cooler tested at 45 degree F; cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) lasagna and veal parmigiana in the cookline refrigeration unit is not properly dated for disposition.
  • 1570 - The door gaskets to the pizza make table and cookline cooler unit was observed torn.
  • 1730 - Observed a cracked metal ice scoop; the equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food residue and debris on the kitchen dough mixer and the shelving inside the kitchen reach-in cooler .
  • 3460 - Corrected During Inspection Critical Medicines are located on top of the cookline cooler unit.
August 11, 2008Routine43Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0550 - In-use utensils improperly stored between use.
  • 0570 - Wiping cloths improperly stored between use.
  • 1770 A - Critical Debris build-up in the ice machine.
  • 2310 - Critical The hand-sink was blocked by a trash can.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
November 20, 2007Routine25Details / Comments
No violation noted during this evaluation. September 21, 2007Complaint00Details / Comments
  • 0540 - Critical Food in contact with soiled equipment or utensils.
  • 0620 - Food stored under other sources of contamination. uncovered in several coolers.
  • 1100 - The food contact surface of the inside lid of chest freezer, liner is broken insulation exposed and will not close completly. is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Unused or non-functioning equipment not removed from the premises.(old water heater)
  • 2000 - clean knives were found stored between equipment..
July 26, 2007Routine14Details / Comments

July 07, 2009 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Bread and rolls stored on top of employee lockers.
    Cease food storage on lockers.
  • 1570 - Soiled dishes, pots, etc.. are piled up as ware washing rinsing, and sanitizing has been suspended due to inoperability of dish washing machine.
    Innovative Plumbing called and enroute to repair. Discussed set up of 3 compartment sink manual washing procedures to wash, rinse, and sanitize as an alternative if machine is not in operation in a timely manner. Informational flyer provided.
  • 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.
Comments:
Additional food temperatures: sausage 39, veal 39, cooked chicken 39, 47 (cooling), meat sauce 31
Manager called 1030 7/8/09 to report dish washing machine was repaired and put back into service as of 1700 7/7/09

April 03, 2009 (Routine)



Violations:
  • 0550 - Ice scoops left in ice machine.
    Should be stored to preclude contamination.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Make-up cooler used extensively through lunch contained foods cold held higher than allowable temperatures.
    Keep door closed except when product is needed, or adjust unit temp. Foods must be cold held at 41 or below.
  • 0830 - Corrected During Inspection Critical Large pots of soup and sauce are not dated.
    Ready to eat potentially hazardous foods held more than 24 hours must be marked to monitor seven calendar day expiration.
  • 1530 - Corrected During Inspection Repeat Chlorine sanitizer solution in buckets exceed 200ppm
    Should be a strength of 50-100ppm
  • 1800 - Sheet pans in wash area have heavy accumulation of grease baked on.
    Clean or replace.
  • 3220 - Mops standing on floor in corner.
    Should be positioned to air dry
  • 3460 - Corrected During Inspection Critical Tube of Neosporin located on microwave shelf with to-go containers above make-up cooler.
    Medicines must be stored away from foods.
Comments:
Additional temps: tomato/onion mix 42, make-up cooler near grills - sliced roast beef 45, ssliced tomatoes 45, ham 47, turkey 47.
Employee health policy in effect.
Equipment and facilities present a clean and orderly appearance.

November 24, 2008 (Routine)



Violations:
  • 0240 - Corrected During Inspection Repeat Male 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.
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above milk containers in the kitchen reach-in cooler on the cookline.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0560 - Linens in contact with food; observe a terry cloth liner for the sausages previously prepared and stored in the walk-in cooler.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0820 A 1 - Critical Observed a large pot of soup stored at room temperature tested at 119 degree F; hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Repeat Observe sausages cooked 11/23/08, cooled and stored in the walk-in cooler tested at 44 degree F; cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat The door gasket to the cookline cooler is torn and the gaskets on the kitchen reach-in freezer is heavily soiled.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board(s) along the cookline 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.
  • 2890 - Light bulb in walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Note: An Employee Health policy was discussed with the operator.

August 11, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit;observe raw chicken, veal and ground meat stored above plates and milk in the kitchen reach-in cooler.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 A 2 - Corrected During Inspection Critical Observed veal parmigiana in the cookline cooler and the meat mixture in the walk-in cooler tested at 45 degree F; cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) lasagna and veal parmigiana in the cookline 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. 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 - The door gaskets to the pizza make table and cookline cooler unit was observed torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1730 - Observed a cracked metal ice scoop; the equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard, replace or repair the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food residue and debris on the kitchen dough mixer and the shelving inside the kitchen reach-in cooler .
    Maintain nonfood-contact surfaces of equipment clean.
  • 3460 - Corrected During Inspection Critical Medicines are located on top of the cookline cooler unit.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Note: An Employee Health policy was discussed with the operator, as well as a Consumer Advisory upon review of menu food items.

November 20, 2007 (Routine)



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.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with un-sanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1770 A - Critical Debris build-up in the ice machine.
    Clean and sanitize the ice machine as needed.
  • 2310 - Critical The hand-sink was blocked by a trash can.
    Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

September 21, 2007 (Complaint)

Comments:
managers were aware of the problem and corrected it.

July 26, 2007 (Routine)



Violations:
  • 0540 - Critical Food in contact with soiled equipment or utensils.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0620 - Food stored under other sources of contamination. uncovered in several coolers.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 1100 - The food contact surface of the inside lid of chest freezer, liner is broken insulation exposed and will not close completly. is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the lid linen to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Unused or non-functioning equipment not removed from the premises.(old water heater)
    Remove any unused or non-functioning equipment from the premises.
  • 2000 - clean knives were found stored between equipment..
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

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