Mediterraneo, 3730 Winterfield Rd, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Mediterraneo
Address: 3730 Winterfield Rd, Midlothian, VA 23113
Type: Full Service Restaurant
Phone: 804 794-5350
Total inspections: 9
Last inspection: 03/03/2016

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. Dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand-sink near the pizza make-table. 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.	03/03/2016	Routine
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bar three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cooked chicken, sliced ham & cut tomatoes were found cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: The pizza make-table was found holding at 55 degree Fahrenheit and a freezer at 28 degree Fahrenheit. Correction: Repair/replace the pizza make-table & the freezer to ensure proper cold holding temperatures. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy. Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Correction: Protect the food establishment against the entry of insects and rodents by installing a door sweep on the rear exterior door. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site) Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	10/23/2015	Routine
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Hand Drying Provision (corrected on site) (repeated violation) Observation: Paper towels were not provided at the bar hand-sink or the hand-sink at the pizza make-table. Correction: All hand-sinks must be provided with paper towels at all times.	03/18/2015	Routine
Notes: - The technician was contacted to come and maintain dish machine, bleach have not been dispensed properly. - The shellfish tags must be kept in chronological order. Warewashing Machines, Manufacturers' Operating Instructions Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.	10/22/2014	Routine
Establishment with an adequate metal food stem thermometer chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Discussed cooling of foods with owner & staff. Additional food temperatures (degree Fahrenheit) veal 31, 31, 32, 36, 36, 37, 36, ham 37, 36, pepperoni 38, 37, sliced tomatoes 37, 37, 38, 37, sliced mushrooms 38, chicken 37, 37, 38, 36, 36, scallops 41, 38, 37, 37, 36, shrimp 41, 41, 38, 37, 38, 39, 34, 33, 35, 36, tomato halves 41, 41, 42, cooked chicken 38, cooked pasta 41, 41, 39, 38, meatballs 38, 39, 39, tomato sauce 41, beef 37, 37, 36, 35, 38, 40, crab-meat 38, 37, 38, 38, 37, 37, veal shanks 38, 38, 39, 38, salad dressings 40, 41, 36, 37, 36, 36, 35, 36, 37, roasted red peppers 37, olives 37, cheese 40, 41, 36, 36, 35, 35, meat sauce 42 Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds. Critical: Cooling* Observation: Meat sauce that was prepared yesterday was found in the walk-in cooler and 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. Hand Drying Provision (corrected on site) Observation: Paper towels were not provided at the hand-sink beside the pizza make-table. Correction: All hand-sinks must have paper towels available at all times.	04/16/2014	Routine
Non-critical violations must be corrected within 30 days. Notes: Do not overload containers in the top portion of sandwich make-up table. Sandwich unit don't have lid, food must be maintained at 41 F or less. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food (meat sauce, shrimp, scallops, ets) in the top portion of middle make-up table cold holding at improper temperatures. Containers are overloaded. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lighting, Intensity Observation: Less than 20 foot candles of light was noted in the walk-in freezer. Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms	12/10/2013	Routine
Notes: 1)Maintenance call was placed during inspection to get pizza unit repaired. All food was removed and relocated to walk-in cooler. 2)keep all tags in chronological order for each type of shellfish. 3)walk-in freezer has no lights inside due to electrical issue, the owner placed maintenance call to get it fixed. 4)all single service items must be organized and placed in one designated area. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: PHFs pizza toppings cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/26/2013	Routine
Establishment with an adequate metal food stem thermometer, chlorine and quaternary test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The sanitizer set-ups and the bar three vat sink were adequate. Additional food temperatures (degree Fahrenheit) pork 38, cut green peppers 37, roasted red peppers 37, 36, artichokes 36, 36, pineapple 38, cooked chicken 38, cut tomatoes 39, 38, 35, 34, sliced onions 39, 34, 35, ham 38, 36, 36, black olives 35, sliced mushrooms 38, sliced sausage 38, banana peppers 38, bacon 38, 35, ground beef 38, sauces 40, 38, 35, 37, 36, 38, heavy cream 35, 38, 37, 40, 40, beef 38, 38, 39, beef eye round 38, salad dressings 36, 36, 37, 36, 36, 35, produce 36, 38, 40, 36, 37, 35, goat cheese 36, cheeses 36, 37, 37, 39, 36, 35, 36, shrimp 35, 35, 34, 33, 34, 32, 33, pork loin 35, chicken 35, 38, 38, 33, 35, 36, stuffed queen olives 37, mayonnaise 36, 37, thawing shrimp 28, 29, 29, sliced cucumbers 34, 35, cooked pasta 36, 37, ricotta 38, 35, chicken kabobs 35, 36, 36, 36, 35, beef kabobs 37, 36, 36, 35, 35, 36, mussels 32, lobster base 36, prosciutto 37, horseradish 36. Cooking temperatures (degree Fahrenheit) pizzas 210+, 213+, 206+, chicken fillet 182, 179, 201, 198, 190, 188, 178, 168, 191, chicken parmigiana 169+, stock 204, shrimp 168, 164, 163, 168, 179, 181, 175, 158, 155, 161, spaghetti with sauce 179+, Philly steak 181, 192, 179, pepperoni and mushroom calzone 201+. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation) Observation: Wrapped single service pizza boxes were found stored on the floor. Correction: Store all pizza boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Correction: Provide a door sweep on the bottom on the rear exterior door. Hand Drying Provision (corrected on site) Observation: Paper towels were not provided at the pizza make-table hand-sink. Correction: All hand-sinks must have paper towels available at all times.	04/18/2013	Routine
Establishment with numerous adequate metal food stem thermometers and an adequate chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Additional food temperatures (degree Fahrenheit) scallops 33, shrimp 36, 36, 37, mussels 30, 29, 30, lasagna 35, 35, 35, 36, 37, 35, sausage kabobs with peppers 36, 35, 35, 35, sauces 35, 35, 36, 35, 37, 35, pasta 35, 35, 36, 36, meatballs 35, 35, sauerkraut 36, horseradish sauce 36, beef skewers 36, 37, shell eggs 36, 36, ham 37, 37, 36, cheeses 35, 35, 34, 38, 41, 37, 40. Pizza toppings: pizza sauce 40, pepperoni 39, sliced mushrooms 38, 36, cut peppers 37, 36, ham 38, 39, cut onions 38, 38, pork 37, 39, olives 37, 36, pineapple 38, chicken 39, 37, Italian sausage 39, 36. No violation noted during this evaluation.	12/10/2012	Routine

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