Pietro's Pizza, 2601 Osborne Rd, Chester, VA 23831 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Pietro's Pizza
Address: 2601 Osborne Rd, Chester, VA 23831
Type: Full Service Restaurant
Phone: 804 796-2022
Total inspections: 16
Last inspection: 03/22/2016

Restaurant representatives - add corrected or new information about Pietro's Pizza, 2601 Osborne Rd, Chester, VA 23831 »


Inspection findings

Inspection date

Type

The operator provided digital metal probe thermometers, chlorine test strips and an Employee Health policy at this time.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) lasagna and meat sauce in the cookline and walk-in cooler were not properly dated for disposition.
    Correction: Mark 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.
03/22/2016Routine
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulbs in the ceiling fixture were not shielded, coated, or otherwise shatter-resistant, in the rear storage area.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities in Good Repair
    Observation: Stained ceiling tiles were noted in the rear storage area, dining area and female restroom.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/30/2015Routine
Operator provided cooling log for the tomato sauce done yesterday, which were successful.
Operator plans only to conduct cooling during the day, so that there is ample time to cool product, prior to leaving for the night.

No violation noted during this evaluation.
07/29/2015Other
Label spice bottles on the cook line.
Ensure that sanitizer in bucket is at 50-100 ppm.
Remove salmon from vacuum packaging, prior to thawing.
Data logger was placed in the pizza MUT.

  • Critical: Cooling*
    Observation: Tomato sauce made the previous evening noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Garlic & oil, (on the counter at the pizza station), sausage and beef cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulbs in the dry storage area and by the walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
07/22/2015Routine
Place canned tomatoes for pizza and tomato sauce in the walk-in the night before it is made, to speed up the cooling process.
Have all staff review and sign FDA form 1-B upon being hired.

  • Hands - Where to Wash
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Ensure hands are properly washed with soap, hot water and dried with a paper towel at the designated hand sink.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in dry storage and by the walk-in cooler not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
03/16/2015Routine
When removing vacuum packed salmon and mahi from the freezer, cut open packaging.
Improvements including painting, changing lighting and repairing wall covering have been made since the previous inspection.
Excellent cooling procedures observed!

  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the chest freezer is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Warewashing Equipment, Clean Solutions (corrected on site)
    Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in the dry storage area and lighting by the walk-in cooler are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
11/20/2014Routine
Ensure gloves are worn with ready-to-eat foods.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (tomato slices for sandwiches)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
08/01/2014Routine
Date mark ready-to-eat foods within 24 hours.
Clean/organized kitchen.

  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Tomato sauce, lasagna, pasta, and deli meats were not properly dated for disposition.
    Correction: Mark 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the chest freezer is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
04/29/2014Routine
Showed operator and staff proper set up to cool foods. Do not try to cool foods in large containers.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods (repeated violation)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
01/24/2014Routine
Additional food temperatures: tomato sauce - 40
  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced ham cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
10/03/2013Routine
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Cooling* (corrected on site)
    Observation: Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Tomato sauce was voluntarily discarded.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meat sauce and chicken breast hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
06/21/2013Routine
No reheating observed on meatballs. Meatballs were observed hot holding at 165+.
New paneling and coving throughout kitchen.
Excellent recovery!
No violations noted.
No one other than food employees allowed in the kitchen.

No violation noted during this evaluation.
03/22/2013Follow-up
Marinara - 37.
Tiles above the cook line are in need of being replaced.
Reviewed storage order with employees. Posters given in both Spanish and English.
A follow-up will occur on/about 03/22/2013.
Please address items with staff immediately.

  • Critical: Hands and Arms Cleaning Procedure*
    Observation: Improper handwashing procedures observed. Soap must be applied when washing hands.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Hands - When to Wash*
    Observation: Employee observed donning a new pair of gloves without washing hands prior to doing so.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Hands - Where to Wash
    Observation: A food employee was observed cleaning their hands in a food preparation sink.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed being stored above cucumbers, Raw hamburger patty observed being stored above full cooked chicken breast, and raw hamburger observed being stored above lettuce.
    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.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Meatballs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
    Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
  • Non-Food Contact Surfaces
    Observation: Containers in the drawers under the grill to store clean utensils were observed with food debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture in throughout the kitchen and the wait staff area not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Ceiling above the pizza oven noted in need of cleaning.
    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.
03/13/2013Routine
Critical violations must be corrected immediately.
Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date by which the food shall be consumed or discarded in seven days. No need to date mark produce or vegetables.

  • Critical: Cooling* (repeated violation)
    Observation: Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Steak hot holding at improper temperatures. After being cooked and served during lunch time found on the counter at 112 F.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
02/07/2012Routine
Facility is now labeling items that are left on the counter for four hours. The written procedure will be ready for inspector next week and will be picked up at this time.
No violation noted during this evaluation.
01/28/2011Follow-up
Monitor make-up table to make sure that potentially hazardous foods are held at 41 or below.
Operator must provide a written procedure for foods stored on counter explaining how long they are held after they are cooked. Food items must be discarded after four hours. A follow-up will occur on or January 28, 2011. The written procedure for these food items must be provided at this time.
Sanitizer in bucket as well as sink is at proper concentration. Test kit is available in the facility.
Adequate metal stem thermometers.
Facility is extremely clean!

  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Waitress failed to wash her hands after bringing dirty dishes back to the kitchen and taking food to a customer.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Time as a Public Health Control*
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
01/18/2011Routine

Do you have any questions you'd like to ask about Pietro's Pizza? Post them here so others can see them and respond.

×
Pietro's Pizza respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Pietro's Pizza to others? (optional)
  
Add photo of Pietro's Pizza (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Sonic Drive-InChester, VA
*
Waffle House #1922Chester, VA
**
McDonald's #3102Chester, VA
Burger King #11432Chester, VA
*
Burger King #1602 (01-1464)Virginia Beach, VA
*
Hardee's #2341Roanoke, VA
****
McDonald's #3984 (01-0368)Virginia Beach, VA
*
Pupuseria GaviotaHarrisonburg, VA
*****
McDonald's #11683Midlothian, VA
**•
Jim's Country StoreFront Royal, VA
*

Restaurants in neighborhood

Name

Upscale Home Cooked Food Sports Bar & Lounge
Holiday Bowl
O'Charley's #384
Bojangles #107
Sonic Drive-In
CiCi's Pizza
Buffalo Wild Wings
The Patron Mexican Restaurant & Cantina

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: