Valentino's Pizza, 223 East Grace Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Valentino's Pizza
Address: 223 East Grace Street, Richmond, Virginia
Phone: (804) 377-3333 / 2775-2020
Total inspections: 6
Last inspection: Jul 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Sauce, cheese, sausage, sliced tomatoes, and chopped lettuce cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  • 3270 - Corrected During Inspection Critical Premises are not being routinely inspected for evidence of pests (Rodent/insect droppings observed throughout, the facility.
July 01, 2009Critical Procedures30Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (cases of soda). Budget to replace by 30 June 2010)
  • 1190 - Refrigerator thermometors are not found in all refigerators / freezers.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the hood light globes and the upper pipes have accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
March 27, 2009Routine06Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Garlic spread was not being refrigerated but rather was sitting at room temperature. Container states that this product is to be refrigerated.
  • 1800 - Repeat The nonfood contact surface of the following items have accumulations of grime and debris:-insides of refrigeration / freezer units-shelving-prep table-fronts of equipment
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the upper prep area and in the lower warewash area were not accessible for proper handwashing. and they are not supplied with either soap or towels, thus preventing handwashing.
  • 3170 - Repeat The tube light at the triple sink in the lower area is not maintained in good repair
  • 3180 - Repeat Walls / floors throughout the facility are in need of cleaning, especially behind and under equipment.
  • 3270 - Corrected During Inspection Critical Methods are not being used to control pests
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
January 08, 2009Routine34Details / Comments
1190 - Corrected During Inspection Repeat There was no refrigerator thermometor in the pizza prep / deli top refrigeration unit. (Having this thermometor before this inspection would have help you to realize that the pizza prep / deli refrigerator was not cooling properly).August 28, 2008Follow-up01Details / Comments
  • 0820 A 2 - Critical The pizza prep deli-top refrigerator is not maintaining foods at 41 degrees and below and is cold holding at improper temperatures. (the thermostat was readjusted and the air was cooling before the inspection was completed.)
  • 0960 1 - Critical The food contact surface of the metal #10 cans holding the marinara sauce and the chile is not safe. (once opened, put the contents of #10 cans into approved food service containers) Also, leaving the open metal lid attached to the #10 can is a dangerous practice)
  • 1190 - Corrected During Inspection There was no refrigerator thermometor in the pizza prep / deli top refrigeration unit. (Having this thermometor before this inspection would have help you to realize that the pizza prep / deli refrigerator was not cooling properly).
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of food(wooden rolling pin is soiled and is sitting on a soiled surface when not being used and the sandwich / cutting knives are left sitting out soiled). Use a container of sanitized water to hold cutting knives in between WASH / RINSE / SANITIZE.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-inside of all refrigeration and freezing equipment-the sides of all cooking equipment-shelves and ledges throughout the facility.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the restroom or the kitchen.
  • 3170 - The new tube light that was installed in the lower area at the triple sink has a burned out bulb and needs to be repaired and is not maintained in good repair
  • 3180 - Repeat The floors in the lower area and in the upper food preparation and production areas need to be cleaned BEFORE having the certified pest control officer come into the facility
  • 3270 - Critical Methods are not being used to control pests. Facility is not making use of the services of a certified pest control operator (CPO). The food service operator's efforts for contolling pests is not working. (to be corrected by 8/28/2008 with proof of service receipt)
August 07, 2008Routine45Details / Comments
  • 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection. (corrected by the owner).
  • 0060 - Corrected During Inspection Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. (this was corrected when the owner returned to the facility).
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-hood light globes-pizza screens-pizza oven
  • 2830 - Floor and wall juncture in not sealed. (cove molding is not tight fitting throughout the facility in certain locations.)
  • 3180 - Floor corners noted in need of cleaning.
March 17, 2008Routine26Details / Comments

July 01, 2009 (Critical Procedures)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Sauce, cheese, sausage, sliced tomatoes, and chopped lettuce cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 3270 - Corrected During Inspection Critical Premises are not being routinely inspected for evidence of pests (Rodent/insect droppings observed throughout, the facility.
    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.

March 27, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (cases of soda). Budget to replace by 30 June 2010)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1190 - Refrigerator thermometors are not found in all refigerators / freezers.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the hood light globes and the upper pipes have 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Inspection to renew the health permit. Permit was revalidated at the facility.

January 08, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Garlic spread was not being refrigerated but rather was sitting at room temperature. Container states that this product is to be refrigerated.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1800 - Repeat The nonfood contact surface of the following items have accumulations of grime and debris:-insides of refrigeration / freezer units-shelving-prep table-fronts of equipment
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the upper prep area and in the lower warewash area were not accessible for proper handwashing. and they are not supplied with either soap or towels, thus preventing handwashing.
    Access to the handwashing facility identified above is to be available and supplied during all hours of operation.
  • 3170 - Repeat The tube light at the triple sink in the lower area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls / floors throughout the facility are in need of cleaning, especially behind and under equipment.
    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.
  • 3270 - Corrected During Inspection Critical Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. (Facility had it's last pesticde inspection and treatment on 12/23,2008. Please call for a return visit.)(Call made at this inspection)
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Also, because of a complaint, the owner / manager was asked to purchase aprons for the employees since there are no uniforms issued here. The complaint concerned the appearance of employees working at this facility.

August 28, 2008 (Follow-up)



Violation: 1190 - Corrected During Inspection Repeat There was no refrigerator thermometor in the pizza prep / deli top refrigeration unit. (Having this thermometor before this inspection would have help you to realize that the pizza prep / deli refrigerator was not cooling properly).
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
Comments:
Proof of pest control management received 9/17/2008.

August 07, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical The pizza prep deli-top refrigerator is not maintaining foods at 41 degrees and below and is cold holding at improper temperatures. (the thermostat was readjusted and the air was cooling before the inspection was completed.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0960 1 - Critical The food contact surface of the metal #10 cans holding the marinara sauce and the chile is not safe. (once opened, put the contents of #10 cans into approved food service containers) Also, leaving the open metal lid attached to the #10 can is a dangerous practice)
    Replace the #10 cans to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1190 - Corrected During Inspection There was no refrigerator thermometor in the pizza prep / deli top refrigeration unit. (Having this thermometor before this inspection would have help you to realize that the pizza prep / deli refrigerator was not cooling properly).
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of food(wooden rolling pin is soiled and is sitting on a soiled surface when not being used and the sandwich / cutting knives are left sitting out soiled). Use a container of sanitized water to hold cutting knives in between WASH / RINSE / SANITIZE.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-inside of all refrigeration and freezing equipment-the sides of all cooking equipment-shelves and ledges throughout the facility.
    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 restroom or 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
  • 3170 - The new tube light that was installed in the lower area at the triple sink has a burned out bulb and needs to be repaired and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floors in the lower area and in the upper food preparation and production areas need to be cleaned BEFORE having the certified pest control officer come into the facility
    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.
  • 3270 - Critical Methods are not being used to control pests. Facility is not making use of the services of a certified pest control operator (CPO). The food service operator's efforts for contolling pests is not working. (to be corrected by 8/28/2008 with proof of service receipt)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 17, 2008 (Routine)



Violations:
  • 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection. (corrected by the owner).
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Corrected During Inspection Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. (this was corrected when the owner returned to the facility).
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-hood light globes-pizza screens-pizza oven
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2830 - Floor and wall juncture in not sealed. (cove molding is not tight fitting throughout the facility in certain locations.)
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3180 - Floor corners noted in need of cleaning.
    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.
Comments:
Inspection for chang eof hands. Employee Health Awareness Policy; Consumer Advisary; other food code updates were reviewed with the owner.

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