Fabio's Ny Pizza, 1551 East High Street, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Fabio's NY Pizza
Address: 1551 East High Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 872-0070
Total inspections: 6
Last inspection: 10/05/2015

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Inspection findings

Inspection date

Type

  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Chicken tenders and pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked during the inspection.
10/05/2015Routine
No violation noted during this evaluation.07/22/2014Risk Factor
Gave info about servsafe class
No violation noted during this evaluation.
02/19/2014Risk Factor
No violation noted during this evaluation.08/05/2013Risk Factor
Facility clean and well organized.
  • Critical: Cooling* (corrected on site)
    Observation: Sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Reheated sauce added to cold sauce over 24 inches deep.
    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. Operator seperated in thinner batches and placed in the freezer until 41 is reached.
03/01/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham in the preparation unit cold holding at improper temperatures. Ham stack to high in the unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated and instructed staff not to stack to high.
12/03/2012Risk Factor

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