Pino's Italian Restaurant, 7805 Richmond Highway, Appomattox, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pino's Italian Restaurant
Address: 7805 Richmond Highway, Appomattox, Virginia
Phone: (434) 352-2122
Total inspections: 11
Last inspection: Jul 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 06, 2009Follow-up00-
  • 0450 - Corrected During Inspection Critical Repeat Employee making sandwiches with bare hands.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0550 - Corrected During Inspection Repeat Ice scoop stored in the ice machine without the handle up.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Observed food in the prep unit cold holding at improper temperatures.
May 27, 2009Routine22Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. (Ice scoop found in the ice.)
  • 0820 A 2 - Corrected During Inspection Critical Observed tomatoes and dressing in the salad prep unit cold holding at improper temperatures.
  • 1570 - Corrected During Inspection Salad prep unit was observed at 55F.
May 28, 2008Routine22Details / Comments
  • 0820 - Corrected During Inspection Critical Observed pizza sauce being held at room temperature on the pizza prep unit. When tested, the internal temperature was 65F..
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the small chest freezer. The thermometer located in the 3-door reach-in freezer is missing.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125°F and the actual temperature is 118F. (The hot water tank has been turned up.) 12/14/07 - A follow-up inspection revealed the dishmachine operating correctly (130F)
  • 1700 - Corrected During Inspection Critical Wiping cloth chlorine sanitizing solution used was not at an acceptable concentration. When tested, the strength was greater than 200 parts per million (ppm).
  • 1800 - Corrected During Inspection The nonfood contact surface of the spray nozzel has accumulations of grime and debris.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
December 03, 2007Routine24Details / Comments
No violation noted during this evaluation. March 30, 2007Follow-up00Details / Comments
  • 0820 - Corrected During Inspection Critical Salad Prep unit found at 45 degrees. (Per mgr, service tech. is scheduled to repair unit by 5pm today.)
  • 2230 - Critical Repeat The current handwashing sink in the kitchen is broken. (Per mgr, new sink will be installed by Friday.)
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. (Over abundance of trash in shopping center)
March 27, 2007Follow-up21Details / Comments
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0820 - Critical Salad prep unit found at 60 degrees.
  • 1320 - There was no temperature measuring device located in the white freezer, chest freezer.
  • 2230 - Critical The current handwashing sink in the kitchen is broken.
  • 2720 - Dumpster or outside refuse container was open or uncovered. (Over abundance of trash in shopping center)
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the men's and women's restroom used by food employees
  • 3340 - Corrected During Inspection Critical Cleaning products found on prep table.
March 26, 2007Routine34Details / Comments
  • 0650 - The food on display is not protected from contamination. The self-service salad on the buffet line must be protected by an appropriate sneeze guard or removed from service.
  • 0820 - Critical Sauce stored in cold holding (glass door cooler) found at improper temperature (46'F).
March 21, 2006Routine11Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Repeat Meatball sauce hot holding at improper temperatures.
  • 1180 - Repeat No thermometer in the chest freezer or reach-in cooler
  • 2020 - Corrected During Inspection Ice scoop found with handle down in ice.
  • 2920 - Toilet room door is not provided with a self-closing door
February 10, 2005Routine14Details / Comments
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3340 1 - Container of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0820 - Critical Meatballs&sauce in hot holding at improper temperatures.
  • 2310 - Critical The handwashing facility located in the food prep area is blocked, preventing access by employees for easy handwashing.
March 11, 2004Routine23Details / Comments
  • 0620 - Back storage room large sack of onions to elevated 6 " + off floor
  • 1180 - Metal stemmed thermometer to be provided
April 11, 2003Routine02Details / Comments

May 27, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Employee making sandwiches with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0550 - Corrected During Inspection Repeat Ice scoop stored in the ice machine without the handle up.
    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 135F.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Observed food in the prep unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. (Keep the prep unit doors shut when not in use.)
Comments:
Suggest employee attend Free Food Safety and Sanitation course offered at the Lynchburg Health Department.

May 28, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. (Ice scoop found in the ice.)
    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 135F.
  • 0820 A 2 - Corrected During Inspection Critical Observed tomatoes and dressing in the salad prep unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - Corrected During Inspection Salad prep unit was observed at 55F.
    Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Discussed date marking with operator.

December 03, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Observed pizza sauce being held at room temperature on the pizza prep unit. When tested, the internal temperature was 65F..
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the small chest freezer. The thermometer located in the 3-door reach-in freezer is missing.
    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.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125°F and the actual temperature is 118F. (The hot water tank has been turned up.) 12/14/07 - A follow-up inspection revealed the dishmachine operating correctly (130F)
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1700 - Corrected During Inspection Critical Wiping cloth chlorine sanitizing solution used was not at an acceptable concentration. When tested, the strength was greater than 200 parts per million (ppm).
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1800 - Corrected During Inspection The nonfood contact surface of the spray nozzel has 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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
Comments:
12/14/07 - Suggested regular maintenance of the dishmachine to ensure proper functioning.

March 30, 2007 (Follow-up)

Comments:
Brand new sandwich prep unit and handwashing sink in kitchen. Good Job!

March 27, 2007 (Follow-up)



Violations:
  • 0820 - Corrected During Inspection Critical Salad Prep unit found at 45 degrees. (Per mgr, service tech. is scheduled to repair unit by 5pm today.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2230 - Critical Repeat The current handwashing sink in the kitchen is broken. (Per mgr, new sink will be installed by Friday.)
    (Buy and use hand sanitizer until sink is installed.) Install a new handwashing sink. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. (Over abundance of trash in shopping center)
    Cover all waste containers when not in continuous use. (Do your part to maintain the dumpster. For example: break down all boxes and increase the frequency of trash removal.)

March 26, 2007 (Routine)



Violations:
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0820 - Critical Salad prep unit found at 60 degrees.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the white freezer, chest 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.
  • 2230 - Critical The current handwashing sink in the kitchen is broken.
    Repair or Install a new handwashing sink. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2720 - Dumpster or outside refuse container was open or uncovered. (Over abundance of trash in shopping center)
    Cover all waste containers when not in continuous use. (Do your part to maintain the dumpster. For example: break down all boxes and increase the frequency of trash removal.)
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the men's and women's restroom used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3340 - Corrected During Inspection Critical Cleaning products found on prep table.
    Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 21, 2006 (Routine)



Violations:
  • 0650 - The food on display is not protected from contamination. The self-service salad on the buffet line must be protected by an appropriate sneeze guard or removed from service.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0820 - Critical Sauce stored in cold holding (glass door cooler) found at improper temperature (46'F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

February 10, 2005 (Routine)



Violations:
  • 0610 - Repeat 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.
  • 0820 - Corrected During Inspection Critical Repeat Meatball sauce hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1180 - Repeat No thermometer in the chest freezer or reach-in cooler
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 2020 - Corrected During Inspection Ice scoop found with handle down in ice.
    Store ice scoopswith food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

March 11, 2004 (Routine)



Violations:
  • 0610 - 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.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3340 1 - Container of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of insecticide must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. * Corrected at time of inspection
  • 0820 - Critical Meatballs&sauce in hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. *Corrected at time of inspection
  • 2310 - Critical The handwashing facility located in the food prep area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.*Corrected at time of inspection
Comments:
Overall condition of the facility is clean and well-operated. Most items noted were corrected at time of inspection. Improper hot and cold holding temp.s were due to poor heat transfer through the foods brought about by holding quantities too large to effectively cool or heat. This was corrected at time of inspection.

April 11, 2003 (Routine)



Violations:
  • 0620 - Back storage room large sack of onions to elevated 6 " + off floor
    corrected at time of inspection
  • 1180 - Metal stemmed thermometer to be provided
    to be obtained as soon as possible.

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