Pesce & Vino, 8801-B Three Chopt Road, Henrico, VA 23229 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pesce & Vino
Address: 8801-B Three Chopt Road, Henrico, VA 23229
Type: Full Service Restaurant
Phone: 804 303-2769
Total inspections: 11
Last inspection: 07/08/2015
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Inspection findings

Inspection date

Type
Note: Don't forget to date mark open uncut deli meats and portioned pastas.
Facility is well maintained and organized. Permit issued.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: Date of last service is not recorded on shellstock tags.
    Correction: Record the date of last service on shellstock tags.
  • Utensils - In-Use - Between-Use Storage
    Observation: Knives stored wedged between equipment.
    Correction: Keep knives stored on clean dry surface or in a holder or knife strip.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Hood filters are dusty.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
07/08/2015Routine
Note: Don't forget to date mark prepared pasta, lasagna, and open smoked salmon.
Excellent facility sanitation and organization.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: The date of last service is not being recorded on shellstock tags.
    Correction: Record the last date of service on shellstock tags prior to filing.
03/25/2015Risk Factor
Note: Don't forget to mark the date of last service on shellstock tags. Once IQF fish is thawed, the package must be opened.
Excellent facility sanitation. Good glove use observed.
No violation noted during this evaluation.		11/14/2014Risk Factor
Permit issued
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed breaded flounder in the cook line reach-in with a date of 6/24/24, chicken stock in the walk-in vault dated 6/29/14.
    Correction: Refrain from using these foods for sale/consumption. You have 7 days to use the foods if kept at 41 degrees or below. Owner opted to discard.
07/08/2014Routine
We discussed adding a disclosure on the menu for the Tiramisu (using shelled eggs)
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: Observed shellstock tags were missing the date that the last of the stock was used.
    Correction: Note on the tag the date that the last of the supply was used. Retain tags for 90 days.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed spray bottles on kitchen rack with no identification labeling.
    Correction: Label the spray bottles/toxic items. Bottles were labeled.
03/20/2014Risk Factor
This is a reinspection for the proper operability/temperature requirement of the cook line cold table/reach-in low boy refrigeration unit. This violation has been abated.
No violation noted during this evaluation.		11/20/2013Follow-up
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed a female employee drinking from an open cup in the kitchen.
    Correction: Do not eat/drink in the kitchen/prep area. Employees may consume beverages from a cup with a lid/straw.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed foods in the cold table/low boy refrigeration unit that are above 41 degrees in temperature ("Ragu" 46 degrees, ground beef 41 degrees, pasta 46, 44, 41 degrees, mushroom/oil 44 degrees, raw chicken breast (low boy) 45 degrees, steak 48 degrees, pork chops 48 degrees, crab meat 45 degrees, risotto 45 degrees, cut tomatoes 57 degrees, sliced turkey 58 degrees, cut vegetable 46 degrees, corn 49 degrees, crab meat mixture 43 degrees, rice 46 degrees, cut cherry tomatoes 44 degrees, salmon kabobs 45 degrees).
    Correction: Maintain cold foods at 41 degrees or below (per the manager, these foods have been in the unit overnight/thermostat was turned down by mistake). Do not use these foods for sale/consumption. The manager opted to discard foods.
11/18/2013Risk Factor
I talked to the owner about the dumpster area. This was due to a complaint about the dumpster area for the shopping center.
No violation noted during this evaluation.		08/26/2013Complaint
Annual permit issued.
  • Food Storage - Clean and Dry Location
    Observation: Shelf for clean wares is <6" from floor.;Raise shelf.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Consumer advisory on menu is incomplete. There is no reminder statement.
    Correction: Include reminder that "consuming raw/undercooked fish, shellfish or meat may increase your risk of foodborne illness". Owner agreed to revise menu. Also identify smoked salmon as undercooked. Find out if prime rib "steaks" are whole muscle meat - if they are whole muscle you do not need to have the advisory for this steak.
08/06/2013Routine
Follow up to 5/30/13. #3020/3030 - the dispensers are here but haven't been installed in kitchen. Must have hand soap and paper towels at each handsink. Install before opening. Other items satisfactory. Call me before you open. I still need to see your menu. 30 day permit issued.
No violation noted during this evaluation.		06/12/2013Pre-Opening
#3020 - No soap at 1 handsink. Provide soap. #3030 - No paper towels at sinks in restrooms. Provide paper towels. #3045 - No handwash signs at handsinks. Provide handwash signs. #1530 - No chlorine test strips. Provide chlorine test strips. #3080 - Light in walk-in refrigerator doesn't work. Provide at least 10 foot candles light in walk-in refrigerator. Prior to issuance of Food Establishment permit: obtain certificate of occupancy
No violation noted during this evaluation.		05/30/2013Other

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