Al Forno Pizzeria, 1523 Holland Rd., Suffolk, VA 23434 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Al Forno Pizzeria
Address: 1523 Holland Rd., Suffolk, VA 23434
Type: Full Service Restaurant
Phone: 757 925-2829
Total inspections: 7
Last inspection: 09/15/2015
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Inspection findings

Inspection date

Type
NOTES:
- No food preparation or cooking observed during inspection.
- Ensure all dry goods are properly covered when not in use.
- Kitchen observed very clean. Inside fryer and cold-holding units also observed clean.
- Consider purchasing new cutting boards prior to next inspection date.
- All staff possess current Food Handler cards.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw chicken observed stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
09/15/2015Routine
NOTES:
- Ensure that all food storage in plastic containers are of approved food grade material.
- Do not store food on floor in walk in refrigerator.
- Employees are in need of District Food Handler cards.
- Ensure that dry food is kept covered when not in use.
- Kitchen observed very clean with sanitizing bucket in place. Ensure that facility keeps sanitizing testing strips at facility at all times.
- Reviewed Employee Health Policy.
  • Person in Charge (repeated violation)
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
    Correction: Train all employees in food safety as it relates to their assigned duties.
05/27/2015Risk Factor
NOTES:
- Facility observed very clean.
- Observed proper glove usage during inspection.
- Discussed Employee Health and Allergen awareness flyer with PIC.
- Ensure all employees obtain District Food Handler card within two weeks.
- Observed door into kitchen not self-closing. Ensure door is closed to prevent unwanted entry by unauthorized kitchen personnel.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. There are no employees with up-to-date District Food Handler cards.
    Correction: Train all employees in food safety as it relates to their assigned duties. Ensure that all employees are up-to-date within two weeks of inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: Observed various food items in coke reach-in without proper date labeling. Items observed were prepared lasagna and cooked noodles.
    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.
  • 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.
02/27/2015Routine
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) sliced ham, soft shredded cheeses and sliced tomatoes in the refrigeration unit is 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.
11/06/2014Routine
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the walk-in refrigerator and walk-in freezer.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
06/17/2014Routine
No violations at time of cooling. During inspection the cooling process was discussed in detail for large items like sauces. Cook stated that large batches of sauce are cooked at about 8 gallons a time. The 8 gallons is broken into smaller pans with fans blowing air indirectly to help speed the cooling. After cooling is achieved batches are recombined into 4 gallon pots and placed in walk in to finish cooling. He did state temperatures are checked throughout the process.
No violation noted during this evaluation.		02/13/2014Risk Factor
Overall facility is very clean and well managed
  • Hands - Where to Wash
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
04/18/2013Routine

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