Anna's Italian Restaurant, 7017 Mecahnicsville Trnpk, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Anna's Italian Restaurant
Address: 7017 Mecahnicsville Trnpk, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 730-7203
Total inspections: 6
Last inspection: 02/09/2016

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Inspection findings	Inspection date	Type
Food suppliers are Ferraro, PFG, and Sysco. The following were discussed: 1. Person in Charge (PIC) to send EHSS a copy of employee health form within 10 days. 2. PIC to send EHSS a copy of the time control plan for lunch buffet within 10 days. 3. EHSS recommends cleaning the following locations: interior of the true reach-in cooler Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Salsa (45) and red sauce (45) prepared yesterday cold holding at improper temperatures in the walk in cooler. Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Cooking and Baking Equipment Observation: The cavity of the microwave ovens were observed soiled. Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.	02/09/2016	Risk Factor
Food Suppliers are Farraro, PFG, and US Foods. Discussed employee health, form 1B is used. Discussed cooling parameters for hot foods, ambient items, and pre-chilled items. Observed good handwashing/glove use and overall clean facility. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in chlrine sanitizer at a concetration less than 10ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (50-100ppm) Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed the following items cold holding at improper temperatures in the prep unit: Ham (50°) Correction: Provolone Cheese (50°) Warewash Machine, Data Plate Operating Specifications (repeated violation) Observation: There is no data plate on the warewashing machine. The data plate is worn and the temperatures/concentrations are unreadable. Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Refuse - Covering Receptacles (corrected on site) Observation: Dumpster or outside refuse container was open and uncovered. Correction: Cover all waste containers when not in continuous use. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of chlorine sanitizer are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	10/05/2015	Routine
Food Suppliers are PFG, US Foods, and Ferraro Foods. No foods are offered undercooked, no consumer advisory necessary. Discussed the following with the Person in Charge (PIC): 1. Employee Health, EHS to provide PIC with Form 1B for review with food employees. 2. Ensuring Chlorine sanitizer remains between 50-100ppm and in room temperature water. 3. Cooling procedure for red sauces. 4. Grey water shall not be discarded in handsink, recommend discarding in mop sink. 5. Recommend storing raw chicken on shelves below ready-to-eat (RTE) foods. 6. Recommend storing foods in WIF at least 6 inches off the ground. 7. Recommend cleaning and sanitizing in use utensils on cook line at least every 4 hours. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Mozerella Cheese (48/50, pizza prep unit), Provolone Cheese, Ham, andTurkey (48, salad prep) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Unit was turned down and temperatures were obsered at 44/45 within 20 minutes. Equipment - Cooking and Baking Equipment (corrected on site) Observation: The cavity of the microwave ovens observed soiled. Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station at the front of the kitchen observed being used as a dump station. Correction: The handwash facility identified above is to be used for washing hands only Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration >200ppm. Correction: Utilize only Chlorine Sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Recommend using Chlorine at a concetration between 50-100ppm.	05/26/2015	Risk Factor
Discussed the following with the person in charge (PIC): 1. All ready to eat foods are prepared fresh daily, including the sauces, and held no longer than 24 hours. No date marking is required. 2. Time as a public health control is used for the pizza and pasta held at the buffet bar during service. The buffet bar is open from 11:00 AM-2:00 PM daily. The PIC stated that any foods remaining on the bar at the end of service are discarded. 3. The grease trap is cleaned every two weeks. Observed good food handling practices by all food handlers and the overall facility clean. Temperature Measuring Devices (corrected on site) Observation: There was no temperature measuring device located in the walk-in cooler 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. Warewash Machine, Data Plate Operating Specifications Observation: The information on the data plate on the warewashing machine is worn down and is no longer readable. Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Dinnerware was observed cloth-dried rather than air-dried after cleaning and chemical sanitization. The PIC instructed the employee to discontinue this practice and allow the dinnerware to air dry. Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.	01/09/2015	Routine
No violation noted during this evaluation.	12/03/2014	Pre-Opening
No violation noted during this evaluation.	11/25/2014	Pre-Opening

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