Rosa's Italian Restaurant, 2470 Anderson Hwy, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Rosa's Italian Restaurant
Address: 2470 Anderson Hwy, Powhatan, VA 23139
Type: Full Service Restaurant
Phone: 804 598-5244
Total inspections: 9
Last inspection: 03/02/2016

Restaurant representatives - add corrected or new information about Rosa's Italian Restaurant, 2470 Anderson Hwy, Powhatan, VA 23139 »

Inspection findings	Inspection date	Type
Walk-in cooler is now holding at 40-41 degree Fahrenheit. No violation noted during this evaluation.	03/02/2016	Follow-up
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/bleach water set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS foods in the walk-in cooler were cold holding at improper temperatures. Correction: Discard all TCS foods in the walk-in cooler. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The kitchen walk-in cooler was holding TCS foods at 47 degree Fahrenheit. Correction: Repair/replace the walk-in cooler as needed. Must maintain foods at 41 degree Fahrenheit or below at all times. Non-Food Contact Surfaces Observation: Debris build-up on the non-food contact surfaces of equipment. Correction: Provide a detailed equipment cleaning as needed. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the dish machine hand-sink. Correction: Hand soap must be provided at all hand-sinks at all times. Hand Drying Provision (corrected on site) Observation: Paper towels were not provided at the dish machine & pizza make-table hand-sinks. Correction: Paper towels must be provided at all hand-sinks at all times.	02/11/2016	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water sanitizer set-ups were adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Chicken wings were found 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Chicken & ground beef were found cold holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: Two refrigerators was observed in a state of disrepair and damaged. Correction: Repair/replace the two refrigerators so that a proper cold holding temperature can be maintained. Light Bulbs Protective Shielding Observation: Light bulbs in the dish machine room are not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs. 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 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.	01/27/2015	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine and wiping cloth containers had an adequate chlorine concentration when tested. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) sliced tomatoes 38, 39, 37, 40, 41, banana peppers 38, 39, 37, roasted red & green peppers 39, mayonnaise 39, 40, pasta salad 38, tuna salad 37, olives 38, 40, salad dressings 39, 39, 38, 37, 40, 40, 41, 41, 37, 36, tzatziki sauce 38, 39, 38, meatballs 38, 38, 39, 40, 38, chicken 38, 38, 38, 37, lasagna 39, 38, 39, 39, pasta 37, 38, 40, 40, 39, 37, chicken parmigiana 37, 37, 38, 38, 37, hot dogs 38, hamburgers 34, 34, 35, cooked mushrooms 34, cooked green peppers 35, garlic & oil mixture 38, diced tomatoes 38, 38, 37, 38, pepperoni 38, 38, 37, shredded cheese 39, 40, pork pizza topping 38, beef pizza topping 37, gyro meat 38, 37, bacon 38, 40, 41, 37, 37, shell eggs 39, 39, 40, 38, produce 39, 39, 37, 41, 40, 37, 36, 34, 35, chicken 198, cheese-steak meat 35, 36, 35, salsa 38, jalapenos 39, hamburgers (cook) 191, 187, 190, chicken wings (cook) 198, 201, 189, 198, 194. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Chicken and pizza sauce in the small walk-in cooler were found cold holding at improper temperatures. Ham and chicken in the double door refrigerator were also found cold holding at improper temperatures. Salad bar cold holding items were found cold holding at improper temperatures. (chicken, sliced tomatoes, coleslaw & potato salad. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: The small walk-in cooler was holding at 47 and the double door refrigerator at 48. Correction: Repair or replace both units. All refrigeration units must maintain product temperatures at 41 degree Fahrenheit or below at all times. Hand Drying Provision (corrected on site) Observation: Paper towels were not provided at the kitchen hand-sink. Correction: Paper towels must be provided at all hand-sinks at all times.	07/03/2014	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The three vat sink set-up was adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/bleach water set-ups were adequate. Health permit posted & visible to the public. Adequate employee health policy in place. Additional food temperatures (degree Fahrenheit) turkey & cheese sub 187, 189, ham & cheese sub 200, 198, ham 37, 36, 38, 39, 39, 39, 38, 40, 37, 37, 38, 33, 36, 34, turkey 38, 38, 39, 39, 37, 36, 35, 35, 39, tomato wedges 39, 38, mayonnaise 39, 38, banana peppers 38, 37, 39, roasted red & green peppers 39, 35, salami 39, 35, 40, 40, black olives 39, 38, 38, 37, 40, shredded cheese 38, 38, 40, 40, 35, sliced cheese 39, 39, 38, 40, 41, 37, coleslaw 39, 41, 37, cooked mushrooms 37, cooked peppers 36, hamburger 37, 38, diced chicken 37, 35, meat sauce 178, clam juice 37, 38, cheese pizza 213, meat pizza 200+, combination pizza 203+, pizza 148, 152, 167, 159, chicken wings 158, 149, 152, 157, 161, tzatziki sauce 38, 38, 39, shell eggs 38, 37, 37, sweet pepper strips 39, sliced tomatoes 38, 38, 37, 38, produce 38, 38, 37, 40, 39, 38, 36, 41, hot dogs 38, gyro meat 36, garlic & oil mixture 37, sauces 40, 37, 36, 39, 38, pepperoni 38, 37, 38, crab-meat 38, 37, 37, 35, 36, 35, 36, anchovies 37, 37, 36, sauerkraut 38, 37, 37, 36, 38, salad dressings 38, 38, 38, 37, 39, 40, 36, 36, 40, Pizza toppings: Italian sausage 37, 36, spinach 35, 36, ham 36, 37, chicken 37, pineapple tidbits 36, jalapenos 36, beef 37, 35, banana peppers 37, black olives 37, cheese 36, 36, pepperoni 36, 35, pasta salad 40, 35, chicken parmigiana 188, 192, eggplant 198, 197, tomato sauce 207. Note: Numerous other cooking temperatures were taken and were adequate. Equipment and Utensils - Good Repair and Calibration (repeated violation) Observation: Two refrigerators were found cold holding at improper temperatures. (48 & 50) Correction: Discard, replace or repair the two cold holding units as discussed. All cold holding units must be able to maintain product temperatures at 41 degree Fahrenheit or below at all times. 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	01/30/2014	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Numerous sanitizer set-ups were adequate. Additional food temperatures (degree Fahrenheit) sliced tomatoes 38, 39, 38, banana pepper rings 38, 37, 40, roasted mixed peppers 38, mayonnaise 39, 40, shredded cheese 37, 38, 37, sliced cheese 38, 39, 37, 37, chicken 33, 33, 34, philly steak 34, 33, 33, 35, diced mushrooms 34, 39, lasagna 36, 36, 36, 37, chicken Parmesan 36, 36, 35, 35, Italian sausage 36, 37, meatballs 36, 36, 37, 37, 36, clam juice 38, pasta salad 38, hot dogs 37, 36, 37, crab-meat 36, 39, 39, 38, 39, 37, pasta 37, 37, 37, 38, 37, 36, gyro meat 36, 36, 37, produce 37, 36, 36, 40, 41, 41, 36, 35, 37, pepperoni 38, 40, salad dressings 36, 35, 35, 38, 41, 39, 39, 39, anchovies 37, 37, 36, 36, 37, shell eggs 36, 36, garlic mixture 37, 38, 38, 37, tzatziki sauce 38, 37, 38, 40. Pizza make-table and pizza reach-in items: spinach 35, Italian sausage 34, diced chicken 38, pineapple tidbits 34, olives 34, cut green peppers 40, sliced onions 40, diced tomatoes 40, 41, beef 40, pepperoni 40, ham 40, 41, banana pepper rings 41, black olives 39, sliced mushrooms 40, bacon 40, 39, pizza sauce 40, 40, shredded cheese 39, 40. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Salad bar items were found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: The sliced deli meats and pasta salad were 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. Equipment and Utensils - Good Repair and Calibration Observation: Two refrigerators were found cold holding at improper temperatures. Correction: Discard, replace or repair the cold holding units as needed. Units must be capable of maintaining food product temperatures of 41 or below at all times. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: The water is turned off at the hand-washing sink near the pizza make-table. Correction: Hand-sink must have hot water available at all times. Physical Facilities in Good Repair Observation: The wooden floor area near the side hand-sink is water damaged. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the damaged floor area as needed.	09/30/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. Note: Cut salad bar unit on when arriving daily to establishment. Additional food temperatures (degree Fahrenheit) cut mushrooms 36, cut green peppers 36, Philly steak 27, 24, 24, cut tomatoes 40, 40, 41, 35, 35, 36, banana peppers 40, mayonnaise 41, sliced onions 41, shredded lettuce 38, 38, ham 40, 40, 39, 38, 38, 37, 38, turkey 37, 37, 38, salami 38, 40, meat sauce 179+, bacon 41, shredded cheese 38, 37, black olives 35, salad dressings 34-38, sliced cheese 38, 39, garlic mixture 37, pasta 37, 37, 38, 37, 38, milk 39, 39, 40, 40, 41, 39, lasagna 37, 37, 38, 37, 38, crab-meat 36, hot dogs 37, clam juice 36, shrimp 34, 34, 35, 34, chicken 34, 36, sliced Italian sausage 36, jalapenos 39, 40. Pizza toppings: pork 39, diced tomatoes 38, 39, diced onions 38, 41, sliced mushrooms 38, 39, black olives 38, 34, cut green peppers 41, pineapple 35, ham 37, 36, 37, 33, 34, pepperoni 39, 38, beef 39, shredded cheese 39, 41, 41, diced chicken 38, banana peppers 35, spinach 35, sliced Italian sausage 36, 38. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Salad bar items were observed cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat deli meats in the refrigeration unit were 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. Equipment - Good Repair and Proper Adjustment Observation: Two cold holding units were holding at 58 and 60 degree Fahrenheit. Correction: Repair or replace the units so that a product temperature of 41 or below can be maintained at all times. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: No measurable chlorine level was found in the dish machine after the sanitizing cycle. Correction: Repair the unit so that an adequate chlorine residual can be measured after the sanitizing cycle.	05/07/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine and sanitizing buckets had an adequate chlorine concentration when tested. Additional food temperatures (degree Fahrenheit) ham 35, 34, 35, 35, 36, turkey 34, 34, 35, 36, 35, marinara sauce 208, cucumber sauce 38, 39, 39, 40, 38, 38, salami 38, 38, 39, pasta salad 36, 37, 36, cheeses 38, 38, 36, 34, 40, 40, 41, cut tomatoes 38, 41, 41, 29, 28, cut onions 40, 37, 38, 37, mixed cut peppers 36, 37, 34, 39, 29, banana peppers 37, 34, 34, 39, 40, bacon 35, 41, 40, 36, 35, shredded lettuce 39, 41, 40, steak 31, 31, 29, 30, ground beef 30, 31, 30, 29, chicken 34, 34, 35, 35, 34, 39, 27, 18, meatballs 34, 34, 29, 41, lasagna 28, 34, 28, 26, 29, salami 34, 34, 35, Italian sausage 35, 39, 29, hot dogs 35, 35, 39, pasta 34, 34, 35, 35, 34, sliced green olives 34, 40, shrimp 34, 34, 35, 36, 33, salad dressings 39, 39, 40, 41, 36, 39, shell eggs 35, 35, mayonnaise 34, 36. Pizza toppings: pizza sauce 38, 35, ham 36, 35, 35, pineapple 35, 36, cut onions 35, 36, sliced mushrooms 35, 35, 34, 39, cut tomatoes 35, 36, pork 35, 35, 29, pepperoni 35, 36, 36, 35, olives 36, 35, 39, 27, cut peppers 36, 36, 39, shredded cheese 37, 37, 36, 41, 30, bacon 36, 37, 30, 29. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Salad bar items and items in the reach-in across from the cook-line were cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: A reach-in refrigerator and the salad bar cold holding unit were found cold holding at improper temperatures. Correction: Repair or replace the reach-in refrigerator and the salad bar unit so that a product temperature of 41 degree or below can be maintained.	12/10/2012	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine and wiping cloth set-ups had an adequate chlorine concentration. A training packet was given to establishment owner. The serve-safe class information was given to establishment owner. The Health Department advises the owner to send the major food handlers to the class for certification. Additional food temperatures (degrees Fahrenheit) reheating: pizza meat sauce 148, pizza sauce 143, chicken 177, 182, 180+. salad bar items: olives and carrots 38, 38, lettuce and onions 37, 38, pasta 38, 36, pepperoni 38, mixed vegetables 39, beets 40, 39, bacon 39, salad dressing 39. cold holding items: tomatoes 38, 36, 36, 38, cheese 36, 36, 34, 34, 39, 41, mayonnaise 36, 36, milk 37, 37, 37, 36, shrimp 28, 33, 33, pork 38, 38, 35, 39. hot holding items: pizza meat sauce 169, pizza sauce 175. Critical: Reheating for Hot Holding* (corrected on site) Observation: The pizza meat sauce and the pizza sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Turkey, ham and hamburgers were found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The reach-in refrigerator was holding between 45-46 degrees. The door is damaged and will not close properly. Correction: Repair/replace the reach-in refrigerator as needed. (must maintain product temperatures at 41 degrees or below) Non-Food Contact Surfaces (repeated violation) Observation: Pizza sauce build-up on the white storage rack above the hand-sink. Correction: Clean the storage rack at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Outer Openings - Protected (repeated violation) Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Correction: A small gap was observed under the rear exterior door. Rodent proof the door as shown.	02/08/2011	Follow-up

Rosa's Italian Restaurant respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA
Mister Softee of Hampton Roads	Norfolk, VA

Restaurants in neighborhood

Name
Flat Rock Sports Bar & Grill, LLC
McDonald's
The Bridge Children's Academy
El Cerro Azul
Powhatan High School
Flat Rock Elementary School
Kidzalat, LLC
Frisby's Restaurant

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses