Gino's Ristorante Pizzeria, 10118 Brook Road, Glen Allen, VA - Restaurant inspection findings and violations

August 27, 2009 (Risk Factor Assessment)

Violation: 0820 A 2 - Corrected During Inspection Critical Observed cold TCS food not held at 41 degrees or below (ham, turkey, sliced tomato, meatballs, lasagna, pasta).
Correct by moving to walk-in box. Check and adjust refrigerators to hold 41 degrees.
Comments:
Dishmachine chlorine level 100 ppm. Pastas are labeled correctly.

May 19, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Observed raw hamburger patties stored on shelf above cooked chicken.
  Correct by properly storing.
• 0610 - Observed containers stored too close to floor in walk-in.
  Correct by storing a minimum of 6" off floor.
• 0570 - Corrected During Inspection Observed wiper cloths on tables.
  Correct by storing in sanitizer solution.
• 1570 - Observed torn gasket on freezer door.
  Correct by replacing gasket.
• 1800 - Observed nonfood contact surfaces not clean (speed racks, exterior of plastic container).
  Correct by cleaning.
• 3180 - Observed floor not clean in walk-in (along wall, under equipment and rear door). Observed wall and sink not clean in mop room.
  Correct by cleaning.
• 3080 - Observed light not at proper intensity under hood on cook line (16-20 foot candles observed-requirement is 50), slicer is 42 foot candles (requirement 50 foot candles), dishwash sink 6.74 (required 20), dishmachine 6.4 (required 20), walk-in 10.3 at door to 2.7 at shelves (required 20). Restrooms are less than 10 foot candles-require 20 foot candles.
  Correct by providing light at proper intensity.

Comments:
Dishmachine chlorine 100 ppm.

December 29, 2008 (Risk Factor Assessment)

Violation: 0830 - Critical Observed ready to eat TCS foods not labeled with "use by" date-sausage, meatballs, lasagna.
Correct by labeling with use by date.
Comments:
Gloves worn during prep. Dishmachine 100 ppm chlorine.

August 21, 2008 (Risk Factor Assessment)

Violation: 0820 A 1 - Corrected During Inspection Critical Obsreved meat sauce on steam table at 127 degrees.
Correct by reheating to 165 degrees (reheated to 183 degrees).
Comments:
Gloves worn during prep. Dishmachine chlorine 100 ppm+.

July 07, 2008 (Follow-up)

Violations:

• 0610 - Corrected During Inspection Repeat Observed container stored on floor in walk-in box.
  Correct by storing on shelving.
• 3080 - Repeat Observed light not at proper intensity: required 50 foot candles in prep areas, actual at stove 14.14, fryer 17.87, slicer 18.92, mixer 48; required 20 foot candles in dishwash and handsink areas, actual at handsink 12, dishmachine 5.59-4.97; required 20 foot candles in restrooms, actual in mens 6.29, womens 3.37-4.22; required in walk-in 10 foot candles, actual 9.2-4.0.
  Correct by providing proper intensity of light.

Comments:
Items 3080, 610 were not corrected.

May 21, 2008 (Routine)

Violations:

• 0480 - Observed sugar not labeled.
  Correct by labeling.
• 0550 - Corrected During Inspection Observed knives stored in crack between equipment.
  Correct by properly storing.
• 0570 - Observed wiping cloths not stored in sanitizer solution.
  Correct by storing in sanitizer solution.
• 0610 - Corrected During Inspection Observed container stored on floor in walk-in box.
  Correct by storing on shelving.
• 0820 A 2 - Corrected During Inspection Critical Observed cold PHF above 41 degrees (lasagna 48 degrees, burger 47 degrees).
  Correct by moving to colder refrigerator.
• 1530 - Observed no test kit to check sanitizer solution.
  Provide.
• 1770 C - Observed nonfood contact surfaces not clean: sliding door tracks, bottom of freezer.
  Correct by cleaning.
• 2740 - Observed grease spilled around grease barrels.
  Correct by cleaning up grease.
• 3045 - Observed no employee handwash sign in mens restroom.
  Correct by providing sign.
• 3080 - Observed light not at proper intensity: required 50 foot candles in prep areas, actual at stove 14.14, fryer 17.87, slicer 18.92, mixer 48; required 20 foot candles in dishwash and handsink areas, actual at handsink 12, dishmachine 5.59-4.97; required 20 foot candles in restrooms, actual in mens 6.29, womens 3.37-4.22; required in walk-in 10 foot candles, actual 9.2-4.0.
  Correct by providing proper intensity of light.
• 3460 - Corrected During Inspection Critical Observed bottle of tylenol stored over prep table.
  Correct by moving.
• 3490 - Corrected During Inspection Observed container of styling gel stored on shelf over food area.
  Correct by moving.

Comments:
Gloves worn during prep.

November 26, 2007 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical 11/26/07-Observed raw breaded chicken fillets stored above salad dressings.
  11/26/07-correct by properly storing.
• 0470 - Critical Observed raw hamburger patties stored above mayonnaise in reach-in refrigerator.
  Correct by properly storing.
• 0820 - Corrected During Inspection Critical Repeat 11/26/07-Observed sliced meats and cheese on sandwich prep refrigerator at temperatures above 41 degrees.
  11/26/07-correct by moving to reach-in refrigerator. Call refrigeration company to check the unit. (refrigeration company was called).
• 0820 - Critical Repeat Observed cold ready to serve PHF on make table held above 41 degrees (sliced meats and cheese).
  Correct by moving to reach-in refrigerator.
• 0830 - Corrected During Inspection Critical Repeat 11/26/07-Observed sliced meats and cheese not labeled with use by date.
  11/26/07-Correct by properly labeling.
• 0830 - Critical Repeat Observed sliced meats and cheese not labeled with use by date.
  Correct by properly labeling.

November 20, 2007 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical Observed open employee drinks in food prep area.
  Correct by discarding.
• 0450 - Corrected During Inspection Critical Observed cook cutting tomato slices using bare hands.
  Correct by avoiding bare hand contact using gloves.
• 0470 - Corrected During Inspection Critical Observed raw hamburger patties stored above mayonnaise in reach-in refrigerator.
  Correct by properly storing.
• 0820 - Corrected During Inspection Critical Observed cold ready to serve PHF on make table held above 41 degrees (sliced meats and cheese).
  Correct by moving to reach-in refrigerator.
• 0830 - Corrected During Inspection Critical Observed sliced meats and cheese not labeled with use by date.
  Correct by properly labeling.

July 03, 2007 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Observed female cook touching sub rolls with bare hands.
  Do not touch ready to eat foods with bare hands; use gloves/dispensing utensils.
• 0610 - Observed boxes of food (sandwich slices) on the walk-in vault flooring.
  Store all foods at least 6" off of flooring.
• 2310 - Corrected During Inspection Critical Observed the rear handsink filled with ice.
  Do not place anything in the handsink. Handsink is for handwashing only.

May 04, 2007 (Follow-up)

Comments:
This is a reinspection. The following items have been corrected: #830-date markings have been placed on foods held for at least 24 hours; #470-all foods have a cover/lid; #3270-the back door is closed; #550-cook's line utensils are being stored in hot water on the steam table.

April 27, 2007 (Routine)

Violations:

• 0470 - Critical Repeat Observed foods in refrigeration units with no covers/lids.
  Provide a cover/lid on all foods.
• 0550 - Observed cook's line utensils being stored in a pan of water.
  Store utensils in food product with the handles upward, in water 135 degrees or higher, or wash, rinse, sanitize after each usage.
• 0830 - Critical Observed foods in refrigeration units with no date markings.
  Supply dates on all potentially hazardous foods held for at least 24 hours.
• 3270 - Observed the back door propped open.
  Keep the back door closed/install a screen door to prevent the entrance of insects/vermin.
• 3340 - Corrected During Inspection Critical Observed a spary bottle of multi purpose cleanser on top of the flat cardboard pizza boxes adjacent to oven.
  Remove at once. Store toxic items separate from foods/food equipment.

January 08, 2007 (Critical Procedures)

Violations:

• 0270 - Critical Repeat A lack of date markings on PHF.
  Supply a date marking on foods held for at least 24 hours.
• 0340 - Corrected During Inspection Critical Raw ground beef (reach-in) 55 degrees, sausage 53 degrees, noodles 51 degrees, chicken wings 52 degrees, turkey/ham 51 degrees, manicotti 56 degrees, chicken breast 52 degrees.
  Cold foods must be 41 degrees or below; do not use this refrigeration unit. All foods were discarded.

August 24, 2006 (Critical Procedures)

Violations:

• 0270 - Critical A lack of date markings on foods.
  Provide date markings on fods held for at least 24 hours (lasagna, etc).
• 0470 - Critical Repeat Foods in cooks line reach ins/reach in at end of cooks line (wings) with no cover/lid.
  Provide a cover/lid on all foods.

May 31, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Observed salads on plates atop one another with no barrier in between them; observed foods in reach in unit (end of cook's line) with no cover/lid.
  Place a barrier between tossed salad and plate atop of it; provide a cover/lid on all foods (reach in unit)
• 1190 - Observed a broken thermometer at end of cook's line reach in unit.
  Replace the thermometer.
• 1570 - Observed a torn refrig door gasket on the deep freezer.
  Replace/repair the gasket.
• 3030 - Corrected During Inspection Observed a lack of paper towels at the rear handsink.
  Supply paper towels at all handsinks..

Comments:
Glove usage was observed.

February 04, 2006 (Critical Procedures)

Violations:

• 0160 - Critical Employee did not wash hands after eating/drinking from open cup before returning to food prep.
  Always wash hands after you eat or drink from open cup before returning to work.
• 0220 - Critical Employees eating and drinking from open cup in food prep area.
  Correct by not eating in kitchen-must only eat in employee break room or dining room. Only beverages in covered cup with straw may be consumed in work areas.
• 0450 - Critical Employees used bare hands to hold and move RTE lettuce, tomatoes, etc. while cutting them.
  Use gloves or utensils to avoid bare hand contact with RTE food.

October 03, 2005 (Critical Procedures)

Violations:

• 0470 - Critical Repeat Foods in refrig units with no cover/lid.
  Provide.
• 1890 - Critical Pink/black mold on interior chute of kitchen ice machine.
  Wash, rinse, sanitize chute/protect ice when doing so.

May 11, 2005 (Routine)

Violations:

• 0470 - Critical Repeat Foods in walk in with no cover/lid.
  Provide protective covering/lid on all foods.
• 0610 - Repeat Box of lettuce on walk in floor.
  Store all foods at least 6" off floor.
• 1190 - Lack of thermometers in cold tables on cook's line.
  Supply.
• 3180 - Repeat Dirty refrig door gaskets (cook's line).
  Clean.

Comments:
Gloves being used.

December 06, 2004 (Routine)

Violations:

• 0220 - Critical Several open cups of beverages throughout kitchen.
  Remove at once. Consume beverages in cup with lid/straw. Removed.
• 0260 - Critical Spoiled/mold covered lemons in cardboard box (walk in).
  Do not use/discard affected lemons.
• 0470 - Critical Foods in refrig units with no cover/lid.
  Provide tight fitting cover/lid on all foods.
• 3180 - Dirty reach in refrig unit gaskets to reach in on cook;s line.
  Clean.
• 0610 - Foods on walk in floor.
  Store all foods at least 6" off floor.
• 1570 - Split refrig gasket to deep freezer's lid.
  Replace gasket.
• 1570 - Cracked light shield in mop room.
  Replace shield.

August 16, 2004 (Critical Procedures)

Violation: 0470 - Critical Repeat Raw chicken stored above bucket of salad dressing.
Moved.

June 15, 2004 (Follow-up)

Comments:
All violations have been corrected.

May 03, 2004 (Routine)

Violations:

• 0450 - Critical Employee slicing tomatoes for sandwiches, handling tomatoes with bare hands.
  Do not handle RTE foods with bare hands.
• 0220 - Critical Employee had cup of coffee in kitchen prep area.
  Removed.
• 1770 A - Critical Slicer and can opener not clean.
  Clean & sanitize.
• 0470 - Critical Bowl of raw chicken stored on top of cases of mozzarella cheese.
  Moved to bottom shelf.
• 0480 - Buckets of salt or sugar and flour not labeled.
  Label in English and Spanish.
• 1800 - Sides of pizza and sandwich unit have old ingredients on them.
  Clean.
• 1800 - Bottom of 2 door freezer not clean.
  Clean.
• 2000 - Knives stored in gap between sandwich unit and table. This area cannot be cleaned.
  Stove knives in another area.
• 3180 - Walk in cooler floor and wall between oven and pizza oven not clean.
  Clean.

January 28, 2004 (Critical Procedures)

Violations:

• 1890 - Critical Repeat Slicer not clean.
  Clean.
• 3340 - Critical Spray bottles of different chemicals not labeled & hanging on food storage shelf.
  Label bottles and move away from food. Corrected.

October 28, 2003 (Critical Procedures)

Violations:

• 0850 - Critical Package of ground beef found thawing in hot standing water. Temps ranged from 71 on the outside to 41 in inside.
  Cook immediately.
• 0450 - Critical Two cooks handling RTE foods with their bare hands. Waitress picking at chips while she waited for order.
  Minimize bare hand contact with foods. Discussed with all 3 people.

July 31, 2003 (Critical Procedures)

Violations:

• 0700 - Critical Repeat Chicken wings were undercooked-redness around joints and coming through meat.
  Wings must be cooked to 165 then cooled. Discarded.
• 0470 - Critical Raw chicken in bowl stored above cases of lettuce & green peppers.
  Chicken was removed & stored properly.
• 0450 - Critical Employee handling RTE foods with his bare hands.
  Minimize bare hand contact with RTE foods.

June 26, 2003 (Follow-up)

Violations:

• 0610 - Repeat Containers of chicken wings and vegetables were stored on the floor in the walk-in cooler.
  Store 6" off of floor.
• 1320 - No thermometer in sandwich unit.
  Supply thermometer in the unit.
• 2890 - Repeat Light in hood not shielded.
  Must shield light.

Comments:
Permit issued . Post in public view.

May 09, 2003 (Routine)

Violations:

• 0700 - Critical The chicken wings appeared to be not fully cooked( 165 degrees F) due to the red apperance at the joints.
  Fully cook (165 degreesF to all parts) teh chicken wings even though they will be cooked again when ordered.
• 1700 - Critical Sanitizer concentration.- Sanitizer was not detected in the dishmachine.Concentration should be 50 ppm.
  Corrected by priming the line.
• 1530 - Testing device- No sanitizing strips available.
  Provide test strips for chlorine.,
• 0610 - Food storage- Cases of vegetables were stored on the floor.
  Store 6" off of the floor.
• 1370 - Thermometers- No thermometers in sandwich unit.
  Provide thermometers.
• 1800 - Non food contact surfaces-the shelf at the end of the pizza oven and the bottom of the upright freezer were not clean
  Clean.
• 2890 - Light shields- A light was not shielded in the hood system.
  Remove light that is being used and use a light that will fit the shield.
• 3180 - Cleaning-The wall behind the pizza boxing table and the floor around the fryer were not clean.
  Clean.

February 04, 2003 (Routine)

Violations:

• 0220 - Critical Sandwiches were being prepared by ungloved employee. A steak sandwich meat box was being used to soak the grease on fried products.
  Ready-t-eat product should not have bare hand contact. Surface used to soak grease must be smooth, non-absorbent and easily cleanable.
• 1890 - Critical The slicer was not clean.
  Wash, rinse, sanitize, and dry slicer.