Nuccio's Express, 1120a Courthouse Road, North Chesterfield, VA 23236 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Nuccio's Express
Address: 1120a Courthouse Road, North Chesterfield, VA 23236
Type: Full Service Restaurant
Phone: 804 893-3024
Total inspections: 5
Last inspection: 06/23/2015

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Inspection findings

Inspection date

Type

Notes:
- Door to the restroom must be closed at all times

  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under carriage of the mixer, the interior of the cookline maketable units and on the exterior of the cookline equipment.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
06/23/2015Follow-up
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Wrapped sliced ham in the food processing area reach-in cooler and the cut tomatoes on the cold rail of the sandwich maketable unit were cold holding at improper ( cut tomatoes- 43F - 44F & wrapped sliced ham- 43F).
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Heavy dust and food debris accumulation was observed between all the food processing area equipment and interior of the sandwich and pizza maketable units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: The fluorescent light bulbs by the pizza oven and the standing dough mixer were not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities in Good Repair
    Observation: Water damage ceiling tiles were noted at various location in the food processing area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/02/2015Routine
Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Wrapped lasagna and sliced ham on the top cold rail of the sandwich Leader maketable unit were cold holding at improper temperatures ( wrapped lasagna - 53F, 42F/ cut ham- 43F). Cut sausages on the pizza maketable unit were cold holding at 44 degrees F. The operator removed and rapidly cooled the products.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on the interior of the cookline maketable unit, the cheese shredder attachment to the standing mixer.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in the ceiling light fixture, above the bulk dry flour mixes and standing mixer.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory on the cookline/food processing area.
    Correction: 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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory on the cookline/food processing area
    Correction: 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
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A containers of Hot Shot Flying Insect insecticide spray was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items the insecticide was observed stored at the 3 compartment sink)
    Correction: Containers of insecticide spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
10/20/2014Routine
At this time, the operator provided documentation for the Employee Health policy and for the use of time-in-lieu of temperature for holding of the prepared pizza products.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced turkey and sliced ham on the cold rail of the cookline sandwich maketable unit were cold holding at improper temperatures (the food products were observed overstocked within the food containers)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
07/21/2014Follow-up
The operator was instructed to apply and pay the related permit fees for a Chesterfield Health permit for Nuccio Express Inc., who is currently operating and has been operating at the above address.
The operator provided a metal probe thermometer and chlorine test strips at this time. An Employee Health policy FDA Form 1B was issued to the owner and instructed to maintain documentation on site. A discussion on labeling requirements for the facility packaged desserts was also discussed at this time.

  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
  • Linens and Napkins - Use Limitation
    Observation: Linens in contact with food (linen was observed as a covering for a large container of shredded cheese)
    Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use ( the wiping cloth sanitizing solution tested at 0 ppm chlorine)
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cut tomatoes, shredded cheese, prepared philly chicken, sliced sausages and sliced turkey in the top cold rail of the sandwich maketable unit were cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Prepared cheese pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the small chest freezer.
    Correction: 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.
  • Physical Facilities in Good Repair
    Observation: The toilet tank handle was observed broken with an open tank, in the employee restroom.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The facility was observed with dust and food debris on the flooring in the storage and food processing areas.
    Correction: 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.
07/11/2014Routine

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