Castiglia Italian Eatery, 2100 South Pleasant Valley Rd, Winchester, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Castiglia Italian Eatery
Address: 2100 South Pleasant Valley Rd, Winchester, Virginia
Phone: (540) 722-6084
Total inspections: 14
Last inspection: Jul 30, 2009

Restaurant representatives - add corrected or new information about Castiglia Italian Eatery, 2100 South Pleasant Valley Rd, Winchester, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1320 - There was no temperature measuring device located in multiple refrigeration units.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2310 B - Corrected During Inspection Multiple handwashing stations are being used for purposes other than washing hands.
July 30, 2009Routine03Details / Comments
No violation noted during this evaluation. July 25, 2008Follow-up00Details / Comments
  • 0220 - Corrected During Inspection Critical The personnel were storing personal food containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1570 - Pizza prep table was observed in a state of disrepair and damaged.
July 25, 2008Routine11Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0610 - Corrected During Inspection Food stored in non-food grade containers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine Exit Plate.
February 22, 2007Routine13Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans observed in dry storage area and walk-in cooler
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0540 - Critical Various food dispensing and utensils observed being unclean.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Corrected During Inspection Wiping cloths stored in hand sink improperly stored between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the ketchup in the can is not safe.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in several refridgeration units in the establishment.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knife .
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized:knife.
  • 2020 - Corrected During Inspection Ice scoop was found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
  • 2790 - Repeat The indoor ceiling material located at dishwash area and back kitchen area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in varios kitchen locations in the establishement
  • 3040 -
  • 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the back kitchen by the walk-in
  • 3170 - Serveral ceiling tiles observed missing in the establishment.
  • 3220 - Corrected During Inspection Mops not hung up to air dry (suggested to obtain drying rack).
January 27, 2006Routine811Details / Comments
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
  • 3660 - Establishment operating without a valid permit.
March 04, 2005Follow-up11Details / Comments
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses in water that's only 72 degrees.
  • 0820 - Corrected During Inspection Critical Ranch dressing is cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
  • 1320 - Repeat There were no temperature measuring devices located in the submaketable.
  • 1730 - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use.
  • 2000 - Corrected During Inspection Repeat Clean to-go containers were observed stored with the food-contact surface facing upward.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2790 - The indoor ceiling material located at back kitchen area and dishwashing room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3660 - Establishment operating without a valid permit.
February 15, 2005Follow-up36Details / Comments
  • 0470 - Corrected During Inspection Critical Raw chicken stored over ready-to-eat (RTE) lettuce in the refrigeration unit.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses in water that's only 95 degrees.
  • 0610 - Repeat Food stored on the floor.
  • 0820 - Corrected During Inspection Critical Milk in dessert fridge isn't cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Milk in dessert fridge isn't cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the plastic grocery bags in the freezer is not safe.
  • 1320 - There were no temperature measuring devices located in the little fridge, pie display case, maketable or fridge under the microwaves.
  • 1570 - Ice machine lid was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Dessert fridge was observed unable to maintain food temperatures of 41 degrees or lower.
  • 1730 - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice cream scooper.
  • 2000 - Corrected During Inspection Clean to-go containers were observed stored with the food-contact surface facing upward.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2790 - The indoor ceiling material located at back kitchen area and dishwashing room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3380 - Corrected During Inspection Critical Too much sanitizing agent being applied to food contact surfaces and does not meet the requirements of 21 CFR 178.1010
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
January 27, 2005Routine79Details / Comments
  • 1570 - The door gasket of the front prep unit is damaged.
  • 2820 - Exposed utility service line or pipe in 3 compartment sink room obstructs or prevents cleaning of (floor, wall, ceiling).
July 19, 2004Follow-up02Details / Comments
  • 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  • 1570 - The door gasket of the front prep unit is damaged.
  • 0820 - Critical Food (lunch meat, cheese , mayonnaise in front prep unit being cold held at improper temperatures.
  • 2870 - Front handsink is not sealed to the wall and therefore is not easily cleanable.
  • 3170 - Wall behind the grill and the floor tiles are not maintained in good repair.
  • 1780 - Critical Food contact surfaces of the ice machine lid used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
  • 0610 - Pasta and other food stored on the floor or food stored less than 6" above the floor.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 0620 - Food stored uncovered in 2-door unit.
  • 2820 - Exposed utility service line or pipe in 3 compartment sink room obstructs or prevents cleaning of (floor, wall, ceiling).
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 0550 - Ice scoop is improperly stored between uses with the handle-side down. Utensils soted in 81 degree water.
July 07, 2004Follow-up310Details / Comments
  • 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  • 1570 - The door gasket of the front prep unit is damaged.
  • 0820 - Critical Food (lunch meat, cheese , mayonnaise in front prep unit being cold held at improper temperatures.
  • 1800 - The nonfood contact surface of the soda compressor, the front unit beer area, and the pizza hood have accumulations of grime and debris.
  • 2870 - Front handsink is not sealed to the wall and therefore is not easily cleanable.
  • 1100 - The food contact surface of the fry baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3180 - Walls and floor next to the beer cooler, and the floor under the dishwasher are are in need of cleaning.
  • 3170 - Wall behind the grill and the floor tiles are not maintained in good repair.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. The beer cooler has standing water.
  • 1780 - Critical Food contact surfaces of the ice machine lid used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized and defrosted: 2 door prep unit.
  • 2790 - The indoor ceiling material located at the kitchen area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 0610 - Repeat Pasta and other food stored on the floor or food stored less than 6" above the floor.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - Repeat There was no temperature measuring device located in the 2 door unit.
  • 2890 - Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistent.
  • 0620 - Food stored uncovered in 2-door unit.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 2820 - Exposed utility service line or pipe in 3 compartment sink room obstructs or prevents cleaning of (floor, wall, ceiling).
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3340 - Critical Containers of insect killer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0550 - Ice scoop is improperly stored between uses with the handle-side down. Utensils soted in 81 degree water.
  • 3030 - No disposable towels were provided at the hand washing sink at the front hand sink.
  • 0470 - Critical Soiled or improperly cleaned wooden stick used to dry onions/scallons.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 - Critical Food employee failed to wash his or her hands.
June 03, 2004Routine822Details / Comments
  • 3300 - Premises has accumulation of litter
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  • 2720 - Outside refuse container was uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
February 18, 2004Complaint04Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the reach-in cooler.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the EQUIPMENT.
  • 1570 - Repeat The door gasket of the EQUIPMENT is (missing, damaged).
  • 3170 - Repeat Physical structure is not maintained in good repair.
  • 0790 - Improper methods used to thaw FOOD, MEAT, FISH/SEAFOOD or POULTRY/POULTRY PROD.
April 22, 2003Complaint15Details / Comments
  • 3340 - Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 3170 - @Physical structure@ is not maintained in good repair
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 1180 - The food temperature measuring device (degrees F) located in the @EQUIPMENT@ is not accurate.
  • 1570 - The door gasket of the @EQUIPMENT@ is (missing, damaged).
January 15, 2003Routine26Details / Comments

July 30, 2009 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in multiple refrigeration units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2310 B - Corrected During Inspection Multiple handwashing stations are being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
Comments:
PIC demonstrated knowledge by stating temperature danger zone.
~Ensure rear door only remains open for short periods of time if not properly screened.
~Facility had cold water valve shut off at front handsink, will fix this week.
*Observed employees wearing gloves with ready-to-eat foods and hair restraints.*
Comments: Popcorn machine is not used. Facility no longer engages in ROP (on frozen products or anything). Facility uses proper thawing techniques for frozen items and proper cooling for hot items. Employee health policy obtained on-site. Thermometers need to be placed in the warmest area of each refrigeration unit including but not limited to: Pie fridge in front, dressing fridge by register, continental prep (new), and 3 Door Morello. Blue health permits may be removed, only yellow should be kept. Facility had thermometer probe.

July 25, 2008 (Follow-up)

Comments:
After conferring with the District Standardization Officer there was an additional site visit performed at Castiglia's to drop off the following documentation:
- Guidelines for Reduced Oxygen Packaging
- PIM #07-02
- Regulations 12 VAC 5-421-860* and 870*
- Food Safety Exam
- Updates to 2007 Food Regs
- Regulations 12 VAC 5-421-80*
MGR informed us that he seals frozen food, deli meats, cheese's, steak, and seafood. The seafood is bulk/frozen, is portioned and sealed, fish is cooked till boiling point, let to cool a few minutes, and placed in package. ROP machine has the ability to allow a portion of air from 0-99.9% to be kept in package, this practice will be looked into by the District Standardization Officer to see if it falls under ROP.
MGR was informed to cease ROP until he can comply with all regulations regarding the practice. He voluntarily complied and said he would cease service. If you have any additional questions feel free to call the health department.

July 25, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The personnel were storing personal food containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store their personal food containers so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1570 - Pizza prep table was observed in a state of disrepair and damaged.
    Repair the pizza prep table 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 pizza prep table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
PIC passed Demonstration of Knowledge exam.
~PIC had service tech out during inspection for pizza prep table, problem was frozen coils.
-Please submit copy of employee health policy when drafted, updates to 2007 Food Regs, employee health policy, and ROP Regs will be given.
-Be sure to create dedicated section for dented cans, MGR stated sends them back for credit.
*Dishwasher (has low sanitizer alarm) was just ran a few times in morning, facility has 3 hot water heaters including 1 dedicated to dishwasher.
Comments: Facility now does ROP (Manufacturer of ROP machine obtained). Please ensure that all employee food items are kept in dedicated section of refrigeration unit to where they cannot contaminate foods served to public. Facility will be remodeling soon and painting with high gloss epoxy paint. Fryers moved once a week for cleaning. Air filters cleaned every week, hood vents every six months. Gloves worn with ready to eat foods; facility needs handwashing sign in employee restroom. Temperatures for hot holding that were below 135 degrees Fahrenheit will reach 165 degrees Fahrenheit within 1 hour per owner.

February 22, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - 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.
  • 0610 - Corrected During Inspection Food stored in non-food grade containers.
    Always store food in appropriate food grade containers.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine Exit Plate.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Hood filters cleaned once a week, professional hood cleaning service needs to be established. Pizza vent needs to be cleaned. Be sure next time dishwasher service comes in that they take a temperature of the dishwasher and verify it is above 120 degrees Fahrenheit and that it has low sanitizer alarm installed in order to comply with current regulations as of 03/01/07.

January 27, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented cans observed in dry storage area and walk-in cooler
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0540 - Critical Various food dispensing and utensils observed being unclean.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0550 - Repeat 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 140F and the container.
  • 0570 - Corrected During Inspection Wiping cloths stored in hand sink improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @FOOD@ 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 - Corrected During Inspection Critical The food contact surface of the ketchup in the can is not safe.
    Replace the can for food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in several refridgeration units in the establishment.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knife .
    Clean and sanitize these surfaces for food contact.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized:knife.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2020 - Corrected During Inspection Ice scoop was found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 2790 - Repeat The indoor ceiling material located at dishwash area and back kitchen area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in varios kitchen locations in the establishement
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3040 -
  • 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the back kitchen by the walk-in
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Serveral ceiling tiles observed missing in the establishment.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection Mops not hung up to air dry (suggested to obtain drying rack).
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Facility received NOV for late permit application. Make sure to constantly monitor all make table temps so that temp of 41F or below are maintained. Close make table lids during slow times or when not used. Use food grade gloves when handling and preparing ready-to-eat-foods.Clean and sanitize all equipment when soiled or as required.Remember to put wiping cloths in sanitizing solution when not in use and not left soiled.

March 04, 2005 (Follow-up)



Violations:
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.
Comments:
New 3vat sink was put in the dishroom. 2 new handsinks put in- one in dishroom and one in dessert area. Remember to put up handsigns and soap at both new handsinks. Ceiling tiles in dishroom look nice. Other violations have been corrected. Thanks for your hard work!

February 15, 2005 (Follow-up)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses in water that's only 72 degrees.
    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 - Corrected During Inspection Critical Ranch dressing is cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1320 - Repeat There were no temperature measuring devices located in the submaketable.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1730 - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2000 - Corrected During Inspection Repeat Clean to-go containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2790 - The indoor ceiling material located at back kitchen area and dishwashing room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.
Comments:
No potentially hazardous foods are being kept in the dessert fridge now. Don't put foods directly into ice water.

January 27, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw chicken stored over ready-to-eat (RTE) lettuce in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Corrected During Inspection 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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses in water that's only 95 degrees.
    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.
  • 0610 - Repeat Food stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Milk in dessert fridge isn't cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Milk in dessert fridge isn't cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ 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.
  • 0830 - Critical The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the plastic grocery bags in the freezer is not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - There were no temperature measuring devices located in the little fridge, pie display case, maketable or fridge under the microwaves.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Ice machine lid was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Dessert fridge was observed unable to maintain food temperatures of 41 degrees or lower.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice cream scooper.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Clean to-go containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2790 - The indoor ceiling material located at back kitchen area and dishwashing room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3380 - Corrected During Inspection Critical Too much sanitizing agent being applied to food contact surfaces and does not meet the requirements of 21 CFR 178.1010
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
PIC passed DOK Test with 17 of 18 questions correct. Owner is putting ceiling in 3vat sink room; a new hot water heater and 3vat sink with drainboards are on order. Ceiling tiles should be complete in 1 week.

July 19, 2004 (Follow-up)



Violations:
  • 1570 - The door gasket of the front prep unit is damaged.
    Repair or replace the front prep unit's door gasket in accordance with the manufacturer's specifications.
  • 2820 - Exposed utility service line or pipe in 3 compartment sink room obstructs or prevents cleaning of (floor, wall, ceiling).
    Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
Comments:
All previous violations corrected. Thanks for your hard work! Remember to keep thermometers in all fridges (ie 2 door reach-in behind the grill). remember to date all foods not used within a 24 hour period with a "consume by" date. Make sure staff dumps mop water in the mop sink.

July 07, 2004 (Follow-up)



Violations:
  • 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
    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.
  • 1570 - The door gasket of the front prep unit is damaged.
    Repair or replace the front prep unit's door gasket in accordance with the manufacturer's specifications.
  • 0820 - Critical Food (lunch meat, cheese , mayonnaise in front prep unit being cold held at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2870 - Front handsink is not sealed to the wall and therefore is not easily cleanable.
    Attachments to walls and ceilings shall be easily cleanable.
  • 3170 - Wall behind the grill and the floor tiles are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1780 - Critical Food contact surfaces of the ice machine lid used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
    Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 0610 - Pasta and other 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 0620 - Food stored uncovered in 2-door unit.
    Relocate and cover food storage to an approved area until the source of contamination is eliminated or removed.
  • 2820 - Exposed utility service line or pipe in 3 compartment sink room obstructs or prevents cleaning of (floor, wall, ceiling).
    Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 0550 - Ice scoop is improperly stored between uses with the handle-side down. Utensils soted in 81 degree water.
    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.
Comments:
Lunchmeat from the font prep unit was thrown away at the time of inspection. Discontinue use of front prep unit until foods inside can maintain a temperature of 41 degrees or lower. Repairman called at time of inspection. All of these violations are 2nd violations. Notes: Don't store items in tin cans or plastic bags. Put thermometer in dessert fridge. Handwashing signs in Spanish are on order from Harwills. Keep all wiping rags in sanitizer solution. PIC took test and passed.

June 03, 2004 (Routine)



Violations:
  • 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
    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.
  • 1570 - The door gasket of the front prep unit is damaged.
    Repair or replace the front prep unit's door gasket in accordance with the manufacturer's specifications.
  • 0820 - Critical Food (lunch meat, cheese , mayonnaise in front prep unit being cold held at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1800 - The nonfood contact surface of the soda compressor, the front unit beer area, and the pizza hood have accumulations of grime and debris.
    Clean the surfacesat a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2870 - Front handsink is not sealed to the wall and therefore is not easily cleanable.
    Attachments to walls and ceilings shall be easily cleanable.
  • 1100 - The food contact surface of the fry baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the fry baskets 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.CORRECTED
  • 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.This should be in the native language of all employees.
  • 3180 - Walls and floor next to the beer cooler, and the floor under the dishwasher are are 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.
  • 3170 - Wall behind the grill and the floor tiles are not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. The beer cooler has standing water.
    Clean and sanitize these surfaces for food contact.Clean out the beer cooler.
  • 1780 - Critical Food contact surfaces of the ice machine lid used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
    Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized and defrosted: 2 door prep unit.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. It should be regularly defrosted.
  • 2790 - The indoor ceiling material located at the kitchen area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 0610 - Repeat Pasta and other 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 1580 - The cutting boards 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.
  • 1320 - Repeat There was no temperature measuring device located in the 2 door unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0620 - Food stored uncovered in 2-door unit.
    Relocate and cover food storage to an approved area until the source of contamination is eliminated or removed.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 2820 - Exposed utility service line or pipe in 3 compartment sink room obstructs or prevents cleaning of (floor, wall, ceiling).
    Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3340 - Critical Containers of insect killer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of pesticides must be located in an area that is not above food, equipment, utensils, linens or single service items.CORRECTED
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0550 - Ice scoop is improperly stored between uses with the handle-side down. Utensils soted in 81 degree water.
    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.
  • 3030 - No disposable towels were provided at the hand washing sink at the front hand sink.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. CORRECTED
  • 0470 - Critical Soiled or improperly cleaned wooden stick used to dry onions/scallons.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.CORRECTED
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.CORRECTED
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
Comments:
Food discarded in front prep unit during inspection. Grease trap not cleaned. New tiles to be in place. Dishwasher sanitizer at 50ppm.

February 18, 2004 (Complaint)



Violations:
  • 3300 - Premises has accumulation of litter
    Maintain the premise free of litter.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
    Properly dispose of all refuse with food residue to prevent pest activity.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous 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.

April 22, 2003 (Complaint)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the reach-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Repeat 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.
  • 1320 - There was no temperature measuring device located in the EQUIPMENT.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the EQUIPMENT is (missing, damaged).
    Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
  • 3170 - Repeat Physical structure is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0790 - Improper methods used to thaw FOOD, MEAT, FISH/SEAFOOD or POULTRY/POULTRY PROD.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process.

January 15, 2003 (Routine)



Violations:
  • 3340 - Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - @Physical structure@ is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 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.
  • 1180 - The food temperature measuring device (degrees F) located in the @EQUIPMENT@ is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - The door gasket of the @EQUIPMENT@ is (missing, damaged).
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.

Castiglia Italian Eatery respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Castiglia Italian Eatery to others? (optional)
  
Add photo of Castiglia Italian Eatery (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.