- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked hamburger is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
Example: Consuming raw or undercooked ground beef may increase your risk of foodborne illness, especially if you have certain medical conditions.
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06/30/2015 | Routine | |
Permit expires at the end of February, 2015. Return application and fee to office prior to permit expiration.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths stored on counter top and cook's apron pocket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
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01/12/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. employee drink without lid or straw observed on prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bread container and cell phone chargers preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/12/2014 | Routine | |
Use smaller pans or smaller volume to help coling.
- Critical: Cooling* (corrected on site)
Observation: Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria. (@ 69F after 15 hours)
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: Ham, mozzarella cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/27/2014 | Follow-up | |
Refrigeration service contractor has been contacted Repair or replace refrigeration units that are not capable of holding TCS foods at 41 F or below. Discussed proper cooling methods.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomatoes are not being adequately cooled to prevent the growth of harmful bacteria. They were placed on top of a sandwich unit which is 46F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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 - Cold Holding* (corrected on site)
Observation: TCS foods(salami-49F,cheeses-49-50F) are held in a 2 door cold holding,sandwich unit at improper temperatures. Salami and cheeses were discarded.Salads with tomatoes were relocated. TCS foods(marinara-45F,chicken base-45F) are held in a 3 door cold holding,undercounter unit at improper temperatures- relocated. TCS foods(meat sauce -48F,eggs-54F) in a 2 door cold holding,undercounter unit at improper temperatures-discarded.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard if TCS foods appear to have been in danger zone for 4 hours or longer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) marinara sauce,meat sauce,pizza suace and deli meats in the refrigeration unit 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Meat slicer was observed with visible accumulations of soil and debris. it was not cleaned and sanitized after deli meats were sliced before lunch.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
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05/23/2014 | Risk Factor | |
All critical/noncritical violations corrected at time of inspection. Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knives stored between table and prep unit.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Plastic bag and cell phone were observed in bottom of sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cellphone preventing its use.
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02/25/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to the reportable symptoms and diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp stored over ready-to-eat (RTE) lettuce 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.
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07/31/2013 | Risk Factor | |
All critical violations were corrected. All non-critical violations shall be corrected within 30 days.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (kinves) improperly stored between use (stored in the cracks of the equipment).
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Susage, meatballs, and meat suace hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat suace and tomato sauce in the refrigeration unit is 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza RI, coke RI, and large undercounter RI.
Correction: 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front handsink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Antonio's Ristorante Italiano, 801-F Merrimac Trail, Williamsburg, VA 23185 »