Giuseppe's Restaurant, 7020 Boydton Plank Road, Petersburg, VA 23803 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Giuseppe's Restaurant
Address: 7020 Boydton Plank Road, Petersburg, VA 23803
Type: Full Service Restaurant
Phone: 804 733-1300
Total inspections: 7
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/17/2016Risk Factor
  • Cooling Methods
    Observation: The methods used for cooling 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.
09/02/2015Routine
No violation noted during this evaluation.01/26/2015Routine
cooling appears to be happening correctly now.
No violation noted during this evaluation.		07/29/2014Follow-up
Nice new equipment added . Watch cooling of sauces. breakdown and get sufficiently cool 41 degree in alotted time frame of 6 hours.
  • Critical: Cooling* (repeated violation)
    Observation: tomato and meat sauce in walkin fridge noted not being adequately cooled to prevent the growth of harmful bacteria.
    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. Use ice paddles, or breakdown into smaller units to cool down sauce in required time frame.
07/01/2014Routine
All checked foods were at proper temperature.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
09/17/2013Routine
  • Critical: Cooling*
    Observation: Sauce with additional ingredients added noted not being adequately cooled to prevent the growth of harmful bacteria.In walk-in very large pot of sauce still not adequately cooled.
    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. Break up sauce in smaller portions for cooling to assure it has reached 41 degrees in alotted time.
01/23/2013Routine

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