Three Guys Italian Restaurant, 181 Commerce Park Road, Franklin, VA 23851 - Full Service Restaurant inspection findings and violations
Business Info
Restaurant: Three Guys Italian Restaurant
Address: 181 Commerce Park Road, Franklin, VA 23851
Type: Full Service Restaurant
Phone: 757 562-5588
Total inspections: 7
Last inspection: 01/26/2016
Address: 181 Commerce Park Road, Franklin, VA 23851
Type: Full Service Restaurant
Phone: 757 562-5588
Total inspections: 7
Last inspection: 01/26/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Overall excellent sanitation seen. Observed excellent handwashing, good glove use, good food temperatures, good storage, and labeling. Good overall employee health knowledge with some confusion on return times for reportable diseases - reviewed. Ensure all staff are trained for entire policy. No violation noted during this evaluation. | 01/26/2016 | Routine | |
Overall excellent sanitation. Excellent handwashing, clean well organized facility with sanitizer in place at 100 ppm Cl and used frequently - changed twice during inspection. Good food temperatures, labeling and storage. One process with cross contamination potential noted - discussed and corrected with training done by manager. Mixed to good employee health knowledge, excellent knowledge by manager and excellent symptom knowledge by staff with mixed disease and return time knowledge. Refresher training done by manager during conversation / flyer present and posted. Two to three staff with outdated food handler cards, update right away. Wall in dish area deteriorating - per manager due to upgrade area / wall beginning next year.
|
10/16/2015 | Routine | |
Overall excellent. Clean well organized facility with sanitizer in place at 200 ppm and used. Excellent handwashing and good glove use noted. Good food temperatures and labeling with one storage issue seen and corrected. Discussed, upcoming requirements to post a statement that inspection reports are available to view on Virginia Department of Health website and the certified food managers will be required. Discussed eight major allergens. Two staff members with outdated district food handler cards, please update right away.
|
03/05/2015 | Routine | |
Overall excellent, clean well organized facility with excellent handwashing, with one instance of handwashing missed and immediately corrected and surfaces touched sanitized, good glove use, sanitizer in place and used 100 ppm Cl, good food temperatures overall, good cooling technique, good reheating technique, good labeling, good storage and good time tracking in place. Good employee health policy knowledge on review but review with all staff.
|
10/29/2014 | Risk Factor | |
| Overall excellent sanitation. Excellent handwashing, good glove use, good sanitizing with 100 ppm Cl in all areas, good processes to prevent contamination, good labeling, good food storage and good employee health knowledge. Noted about half of staff with food handler cards expired or expiring. Renew right away. Pizza prep table, near pizza oven, and not turned too low for good dough holding. Top holding used for pizza prep, ingredients above 41 F. Time already informally used - not tracked. Discussed, use time as a public health control for pizza prep table items. Develop and post written procedure and track time for ingredients - not to exceed 4 hours. No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Overall excellent sanitation noted. Observed excellent handwashing by all staff, good glove use, good labeling, good storage to prevent cross contamination and good prep practices to prevent contamination. Good food temperatures, good cooling technique - large pan of sauce divided to several small containers and placed in tub of ice in walk in refrigerator to cool, and good dented can storage. Time used with foods stored in pizza prep table. Hours self limiting restaurant open for 4 hours for lunch, and for 5 hours for dinner. Ensure foods and containers are either removed and discarded by the 4 hour time frame or changed at least once during the dinner hours.
|
06/04/2013 | Routine | |
| Overall excellent. Excellent handwashing all staff, good glove and utensil use, clean well organized facility, sanitizer in place at 200 ppm and used. Good food storage and labeling. Note foods in top holding of pizza prep above 41 F. Unit next to hot pizza oven and not turned colder for pizza dough to rise. Suggest changing top foods to time, discussed use of time. Facility already changes pans each time new toppings are refilled. No violation noted during this evaluation. | 12/14/2012 | Risk Factor |
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