Tony's Pizza & Italian Restaurant, 2114 W.Beverley Street, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The Person in Charge is knowledgeable about most food safety issues. Food is obtained from approved sources. An employee health policy is posted. Foods are at acceptable cold holding temperatures
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine is not working
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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. The Person in Charge contacted a technician. Please call when the dish machine is operating properly.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: A restricted use pesticide (TAT Flying Insect Killer) is not used per the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
Correction: Restricted pesticides may only be applied by certified Pest Control Operators. The Person in Charge removed the pesticide can.
|
04/23/2015 | Risk Factor | |
These good conditions are noted: sanitizer solution in the 3-bay sink is accpetable
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) identified an adequate temperature for reheating previously cooked items such as marinara sauce.
Correction: The designated person in charge must be knowledgeable about food safety practices for the foods they prepare. All previously heated food must be reheated to at least 165°F.
- Critical: Employee Health*
Observation: The Person in Charge (PIC) can identify only 2 of the 5 reportable infections.
Correction: The PIC must be able to name or provide a written or policy to identify employee health policies pertaining to specific symptoms and diagnosed infections (which apply to all members of an employee's household), as well as know proper restrictions, exclusions, and reporting (to the Health Department) . Train employees about their responsibility to report to the PIC. Another sample Employee Health Policy was provided by the Health Department.
- Critical: Employee Health
Observation: Restrictions and exclusions cannot be applied if the PIC cannot identify reportable symptoms or diagnosed infections.
Correction: Restrictions and exclusions must be applied properly. A sample policy was provided: it addresses proper restrictions, exclusions, and conditions which require the operator to contact the Health Department.
- Critical: Cooling* (corrected on site)
Observation: Tomatoes in the Beverage Air unit were cut 4 hours earlier. They are now 50°F.
Correction: Cool potentially hazardous foods which are prepared at room temperature to 41°F in 4 hours or less. A longer cooling time provides favorable conditions for bacterial growth.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ricotta, pepperoni and mushrooms on the top of the make table is at an improper cold holding temperature.
Correction: Quickly chill these potentially hazardous foods (PHF) to 41°F or below to inhibit the growth of harmful bacteria. The ricotta was discarded. The other foods were transferred to other location for cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Sliced ham and eggplant Parmesan (made and frozen on site) are not date marked.
Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: An open carton of milk has expired over 7 days earlier.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened (if kept for more than 24 hours). 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. The manager discarded the carton of milk.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The slicer and can opener have visible signs of soilage on food contact surfaces.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Some plastic pans are cracked. Other consumer grade pans are severely damaged (appearing as if repeatedly microwaved).
Correction: Food contact surfaces must be smooth and easily cleanable. Discard damaged pans.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Raid and other pesticides are stored under the dish machine.
Correction: Only pesticides which are labelled for use in a food preparation area are permitted All other pesticides should be used and applied only by a certified Pest Control Operators (PCO). The manager discarded the pesticides.
|
05/22/2014 | Risk Factor | |
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