Nicosia's Restaurant, 3114 Terminal Ave., Newport News, VA - Restaurant inspection findings and violations

April 23, 2008 (Routine)

May 07, 2007 (Routine)

February 15, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - The nonfood contact surface of the reach in refrigerator fan covers, and inside ice machine have 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.

May 02, 2006 (Routine)

January 30, 2006 (Routine)

September 15, 2005 (Routine)

• 2230 - Critical Handsink is not in operation at front counter where food is prepared. (See 12 VAC5-421-2280)
  Install additional handsinks 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.
• 2810 - Floor or floor covering in Kitchen near dry freezer is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

May 02, 2005 (Routine)

March 02, 2005 (Routine)

• 0550 - Ice scoop 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.
• 0820 - Critical Tuna fish 51 F; bologna 52 F; chicken salad 56 F, cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the deep freezer.
  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 Silver King reach in refrigerator registers 50 F.
  Repair the Silver King reach in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability and to maintain below 40 F.
• 1770 A - Critical The following equipment non-food-contact surfaces were observed soiled to sight and touch: reach in fan cover.
  Clean and sanitize these surfaces for food contact.
• 2890 - Repeat Light bulb in glass reach in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the front counter area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

September 29, 2004 (Routine)

• 2540 - Critical Sewage is being dumped on the ground surface in rear of bldg. due to broken PVC pipe.
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
• 2890 - Light bulb in Howard reach in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Repeat Howard reach in door tracks and vent cover behind the front counter 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.
• 2350 - Critical Hand sink behind front counter inoperable - all plumbing disconnected and not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3020 - Soap was not provided at the hand washing sink behind the front counter.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3300 - Facility is storing unnecessary items to the operation underneath the hand sink at the front counter.
  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.
• 3170 - Repeat Kitchen ceiling in bad repair and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 23, 2004 (Routine)

• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood filters front grill..
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - The floor under and behind the stove and the under the three compartment sink 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.
• 1570 - The McCall reach in was observed in a state of disrepair and damaged.
  Repair the reach in 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 Unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - The ceiling in the back kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

February 24, 2003 (Routine)