Tony's Pizza And Italian Restaurant, 32 Windward Dr. 108, Fishersville, VA 22939 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tony's Pizza and Italian Restaurant
Address: 32 Windward Dr. 108, Fishersville, VA 22939
Type: Full Service Restaurant
Phone: 540 943-9493
Total inspections: 6
Last inspection: 10/07/2015
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Inspection findings

Inspection date

Type
  • 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.
    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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: There was no date marking for disposition observed for any of the prepared foods in any of the refrigeration units.
    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.
10/07/2015Risk Factor
Very nice facility. Clean, neat, and orderly. Hand washing sinks provided with warm water, soap, and towels. Ware washing machine okay. Sanitizing buckets okay at 100 ppm. PIC/owner to monitor proper cooling methods for cooked/cooled foods. PIC to monitor temperature of new grill food prep unit/refrigerator. PIC to monitor and separate food preparation table food items from non-food related items. Reviewed food safety information with PIC and staff.
  • Cooling Methods
    Observation: The methods used for cooling noodles and sauces were not adequate.
    Correction: Cool 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.
03/04/2015Routine
Very nice facility. No violations observed. Clean, neat, and orderly. Hand washing sinks provided with warm water, soap, and towels. Ware washing machine okay. PIC/owner to replace burned out light bulbs under one section of vent hood. PIC to monitor temperature of new food prep unit/refrigerator. Reviewed food safety information with PIC and staff.
No violation noted during this evaluation.		08/27/2014Routine
Hand washing sinks available with warm water, soap, and disposable towels. Sanitizer wiping cloth solution available and in use at 250 ppm. Testing strips available and in use. Reviewed food safety information with PIC.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor within the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent cross contamination and allow for proper cleaning.
03/05/2014Routine
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Test strips available and in use. Ware washing machine OK. Reviewed food safety with PIC. Reviewed proper date marking procedures with PIC and staff. Reviewed proper food safety procedures required for keeping in-use equipment clean and sanitized within a four hour period of time.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils (pizza paddles on non-sanitized top of oven) improperly stored between uses.
    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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared and processed ready-to-eat (RTE) foods in the refrigeration units are 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.
09/05/2013Routine
No violations observed. Very clean and orderly facility. Hand washing sinks available with soap and towels. Sanitizing wiping cloth solution available and in use at 350 ppm. Sanitizing testing strips available and in use. Reviewed food safety information with PIC.
No violation noted during this evaluation.		02/08/2013Routine

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