Pasta House Italian Restaurant, 8196 Atlee Road, Mechanicsville, VA 23116 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Pasta House Italian Restaurant
Address: 8196 Atlee Road, Mechanicsville, VA 23116
Type: Full Service Restaurant
Phone: 804 730-2929
Total inspections: 7
Last inspection: 07/21/2015

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Inspection findings

Inspection date

Type

EHSS discussed food safety training with owner/PIC. Oyster received raw in half-shell from Harbor Bank, Kinsale VA, 1229SP/1488SS, harvest date 1-13-15 and received from US Foods. PFG and US Foods are suppliers. Mussels are precooked frozen. Clams are canned. Steaks are not undercooked. PIC stated steaks cooked to 155 degrees. Fish received frozen. Discussed thawing of fish. Oysters are not served raw. Pasta, meat sauce, Alfredo sauce, marina sauce and soups are made in large quantities. All except for soups are held for 1-2 days with date marking on containers. Soups are made and frozen in individual containers.. Employee health information is available. Discussed cooling methods, times and temperatures and reheating methods. Discussed only putting sanitizer in wipe cloth bucket. Do not mix soap and sanitizer.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Observed in use utensils in container of water at 112 degrees.
    Correction: 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 135°F. PIC indicated time would be used as a control for utensil and marked the container for time control.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed sanitizer in wiping bucket at < 50 ppm.
    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) (repeated violation)
    Observation: Observed feta cheese, tomatoes, and raw chicken in sandwich prep unit cold holding at improper temperatures. PIC stated foods had been in unit since 11:00. Temperature taken at 2:30. Foods were placed in walk in cooler.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of equipment were not observed sanitized. The sanitizing rinse in the dishmachine was indicating no sanitizer present. Machine was in use.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC called repair service. Machine was repaired during the inspection. Sanitizer tested and indicated 50 ppm.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Observed debris around the grease barrels adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the @AREAS@
    Correction: 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
  • Pests - Controlling Pests*
    Observation: Observed live insect in dishmachine area.
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
07/21/2015Routine
PFG and US Foods are the food suppliers. Most proteins are received raw and frozen. Chicken is thawed prior to cooking. Observed raw, vacuum packaged salmon thawed in the reach in cooler within intact vacuum package. Recommend discarding the fish and ensuring the vacuum package seal is broken prior to thawing raw fish
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed several unwrapped or uncovered foods in the prep unit, reach in cooler and walk in cooler.
    Correction: Recommend protecting food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed the prepared ready-to-eat (RTE) lasagna and marinara sauce in the refrigeration unit not properly dated for disposition.
    Correction: Recommend marking 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Observed manufacturer's single-service items being reused for the storage of pasta.
    Correction: Recommend discontinuing the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
08/12/2014Routine
US Foods and PFG are the suppliers. Employee health Form 1B posted and signed. Bevans oysters: VA 1229SP. Observed oyster tags (received frozen on half shell) dated and kept on file. Per PIC no items including seafood and steaks, are sold undercooked. Discussed cooking temperatures. Facility observed clean and organized. Reminded PIC that employees prepping food need hair restraints.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands
    Correction: observed employee slice bread with bare hands.
01/28/2014Risk Factor
Observed violations corrected. Observed foods in the prep unit cold holding at or below 41 F. Observed sauces cooled from the previous evening in small shallow containers and at or below 41 F. Observed proper storage of raw animal food below ready to eat food in the reach in cooler.
No violation noted during this evaluation.
08/27/2013Follow-up
PFG is supplier. Per PIC, no items are served raw or undercooked, no consumer advisory required. Discussed employee health
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed soup stored below raw shrimp and pasta stored below raw oysters. Observed food stored uncovered.
    Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Recommend storing all foods covered and/or protected from contamination.
  • Cooling Methods (corrected on site)
    Observation: Observed improper cooling methods being used to cool marinara sauce. Observed marinara sauce in the walk in cooler in large/ deep containers with the lids on.
    Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. PIC divided sauce into smaller portions/ shallower containers and placed in the walk in freezer.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed penne pasta at 45F and 48 F, sliced provolone at 45 F, milk at 45 F and half & half at 50F. PIC was not aware how long the food was cold holding above 41 F.
    Correction: Recommend discarding any TCS food cold holding above 41 F for 4 or more hours.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed door gaskets on the walk in cooler and True reach in cooler in a state of disrepair and damaged. Observed small reach in cooler at front area not in good repair/ proper adjustment
    Correction: observed cold holding at 44 F. Observed prep unit not in good repair/ at proper adjustment
07/09/2013Routine
Observed the new (chemical) dish machine in place and working properly. Observed raw animal food stored correctly in the walk in cooler and reach in cooler to prevent cross contamination. Discussed preset tableware
  • Tableware - Preset Tableware (repeated violation)
    Observation: Observed preset tableware unprotected from contamination.
    Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
03/26/2013Follow-up
Supplier is PFG. No items on the menu are offered raw or undercooked per PIC. Observed tags for oysters: VA 1229 SP. Discussed employee health
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration units. Observed raw steaks stored above and next to ready to eat food in the walk in cooler. Observed raw chicken and raw veal stored above cooked lasagna and pasta in the True reach in cooler.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food to prevent cross contamination. Separate different types of raw animal foods by cooking temperature during storage.
  • Sanitizing Solutions, Testing Devices
    Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Cutting Surfaces
    Observation: Observed cutting board(s) along the cook line and blue cutting boards for vegetables heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Observed dishes and utensils not being sanitized before use/ after cleaning. Observed dish machine not operating properly per data plate requirements and not properly sanitizing dishes/ utensils. Observed the dish machine not switching to a sanitizing rinse cycle after the wash cycle. Pressure during dish machine cycle observed < 20 psi.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Recommend having the dish machine serviced so that it operates per data plate specifications. The 3 compartment sink must be used to manually clean and sanitize dishes, utensils and equipment until the dish machine is working properly. PIC contacted the service technician during the inspection
  • Tableware - Preset Tableware
    Observation: Observed preset tableware unprotected from contamination.
    Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
02/22/2013Routine

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