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Restaurant: Gino's Italian Restaurant
Address: 324 Virginia Avenue, Clarksville, Virginia
Total inspections: 6
Last inspection: Feb 24, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms. Waitress entered kitchen to handle food without washing hands prior to donning gloves.
- 1080 - The reynolds wrap & duct tape on the handles of several pieces of equipment is not designed and constructed to be durable.
- 1570 - Top on the chest freezer next to the walk-in was observed in a state of disrepair and damaged.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of cabinets.
- 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
- 3080 - Less than 20 foot candles of light was noted over the 3 compartment sink.
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February 24, 2009 | Routine | 1 | 4 | Details / Comments |
- 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of several reach-in refrigerators, shelves in walk-in refrigerator, sides of deep fryer.
- 3170 - Wall at dough table is not maintained in good repair.
- 3180 - Repeat Floor beneath deep fryer and in walk-in refrigerator and the wall at the dough table noted in need of cleaning.
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September 20, 2007 | Routine | 0 | 3 | Details / Comments |
- 0130 - Critical Food employees unable to properly wash hands due to no hot water at the handwash sink in the food prep area. Sink observed in need of repair.
- 1570 - Repeat The tops on all three chest freezers were observed in a state of disrepair and damaged.
- 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes, pots, pans, etc.
- 2920 - Men's toilet room door is not provided with a self-closing door.
- 3170 - Wall behind ice machine and wall in dishwashing room is not maintained in good repair.
- 3180 - Repeat Floor beneath deep fryers and in the walk-in refrigerator and the walls in the dishwashing room noted in need of cleaning.
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September 14, 2006 | Routine | 2 | 4 | Details / Comments |
- 1570 - Freezer top was observed in a state of disrepair and damaged.
- 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: containers for hot sauce and shelves in walk-in.
- 1790 - Repeat The cavity of the microwave oven is observed soiled.
- 1800 - The nonfood contact surface of the fan guards in the walk-in and sides of the deep fryers has accumulations of grime and debris.
- 3180 - Repeat Wall behind freezers and walls in dishwash room and the floor beneath cooking equipment noted in need of cleaning.
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October 26, 2005 | Routine | 0 | 5 | Details / Comments |
- 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment and dough mixer stand has accumulations of grime and debris.
- 1790 - The cavity of the microwave oven is observed soiled.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the walk-in, shelves and interior of several refrigeration units, shelves beneath the prep tables, shelves in the diswashing area, .
- 3180 - Floors beneath the cooking equipment and the prep tables, walls in the dishwashing area, and behind the handwash sink noted in need of cleaning.
- 1780 - Critical Repeat Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
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July 22, 2004 | Routine | 1 | 4 | Details / Comments |
- 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment and dough mixer stand has accumulations of grime and debris.
- 1790 - The cavity of the microwave oven is observed soiled.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the walk-in, shelves and interior of several refrigeration units, shelves beneath the prep tables, shelves in the diswashing area, .
- 3180 - Floors beneath the cooking equipment and the prep tables, walls in the dishwashing area, and behind the handwash sink noted in need of cleaning.
- 1780 - Critical Repeat Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
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July 22, 2004 | Routine | 1 | 4 | Details / Comments |
February 24, 2009 (Routine)
Violations: - 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms. Waitress entered kitchen to handle food without washing hands prior to donning gloves.
Inform all food employees to keep their hands and exposed portions of their arms clean.
- 1080 - The reynolds wrap & duct tape on the handles of several pieces of equipment is not designed and constructed to be durable.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- 1570 - Top on the chest freezer next to the walk-in was observed in a state of disrepair and damaged.
Repair the top on the freezer 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 top, replace it with one that meets the specifications of 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: inside of cabinets.
Maintain nonfood-contact surfaces of equipment clean.
- 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
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.
- 3080 - Less than 20 foot candles of light was noted over the 3 compartment sink.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
September 20, 2007 (Routine)
Violations: - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of several reach-in refrigerators, shelves in walk-in refrigerator, sides of deep fryer.
Maintain nonfood-contact surfaces of equipment clean.
- 3170 - Wall at dough table is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repaint wall.
- 3180 - Repeat Floor beneath deep fryer and in walk-in refrigerator and the wall at the dough table 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.
Comments:
Food thermometer, gloves, & test strips available.
September 14, 2006 (Routine)
Violations: - 0130 - Critical Food employees unable to properly wash hands due to no hot water at the handwash sink in the food prep area. Sink observed in need of repair.
Repair sink immediatley. Hot water is required for effective hand washing. Hot water was available at the 3 compartment sink. -- PIC showed me the repair kit to fix sink. Waiting for repairman.
- 1570 - Repeat The tops on all three chest freezers were observed in a state of disrepair and damaged.
Replace the freezer tops 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 replace the tops, then replace the freezers with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes, pots, pans, etc.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Discussed proper 3 compartment sink setup with PIC.
- 2920 - Men's toilet room door is not provided with a self-closing door.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 3170 - Wall behind ice machine and wall in dishwashing room is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Floor beneath deep fryers and in the walk-in refrigerator and the walls in the dishwashing room 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.
October 26, 2005 (Routine)
Violations: - 1570 - Freezer top was observed in a state of disrepair and damaged.
Repair the freezer top 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 freezer top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: containers for hot sauce and shelves in walk-in.
Maintain nonfood-contact surfaces of equipment clean.
- 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
- 1800 - The nonfood contact surface of the fan guards in the walk-in and sides of the deep fryers 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.
- 3180 - Repeat Wall behind freezers and walls in dishwash room and the floor beneath 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.
July 22, 2004 (Routine)
Violations: - 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment and dough mixer stand 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.
- 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the walk-in, shelves and interior of several refrigeration units, shelves beneath the prep tables, shelves in the diswashing area, .
Maintain nonfood-contact surfaces of equipment clean.
- 3180 - Floors beneath the cooking equipment and the prep tables, walls in the dishwashing area, and behind the handwash sink 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.
- 1780 - Critical Repeat Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
July 22, 2004 (Routine)
Violations: - 1800 - Repeat The nonfood contact surface of the sides of the cooking equipment and dough mixer stand 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.
- 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the walk-in, shelves and interior of several refrigeration units, shelves beneath the prep tables, shelves in the diswashing area, .
Maintain nonfood-contact surfaces of equipment clean.
- 3180 - Floors beneath the cooking equipment and the prep tables, walls in the dishwashing area, and behind the handwash sink 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.
- 1780 - Critical Repeat Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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