Antonio's Pizza, 6215-A Chesapeake Circle, New Kent, VA 23124 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Antonio's Pizza
Address: 6215-A Chesapeake Circle, New Kent, VA 23124
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/08/2016Routine
Reveiwed menu. Only item received raw fresh is chicken. All other items received frozen. Discussed cooking temperatures and cooling temperatures and employee health. CDC Handouts given. Discussed when to wash hands and when gloves are used. Reminded of no bare hand contact with RTE foods. Reminder to place staff items in separate area of cooler. Reminder to monitor sanitizer in dishmachine periodically to make sure at proper level. Reminder on date marking: all items made in facility not used in a 24 hour period, need to be datemarked. No pests observed and overall clean facility.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(EHS observed employee go to dumpster area and then re enter kitchen and immediately put gloves on without washing hands. EHS also observed employee fail to wash hands before putting on gloves when working with RTE food)
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.(chicken and veal bredding observed stored on floor of WIC);Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Cooling* (corrected on site)
    Observation: Large container of meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. (EHS recommends discard since greater than 6 hour time period has passed)
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.( cooked meatballs, cooked italian sausage, sliced turkey - prep unit
    Correction: sliced tomatoes and deli in WIC)
12/03/2015Routine
Employee health information available. Form 1 B signed by all employees. PIC stated hamburgers will not be under cooked. Steak is thinly sliced and shredded during cooking for all menu items with steak. Ground beef, some chicken items, steak and shrimp for salad are received raw. Ravioli, cannelloni, manicotti and fish are pre-cooked. Ferrero, PFG and US Foods are main suppliers. Overall, facility is very clean and well organized.
No violation noted during this evaluation.		12/08/2014Routine
No changes in menu. Employee health information available and Form 1 B signed by all employees. PIC records equipment temperatures daily at 11 a.m. and later in the afternoon. Discussed reheating times and temperatures and hot holding temperatures. Chicken is a fully cooked commercial product. Ravioli, shells, manicotti are fully cooked commercial product. Lasagna is made in house.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed diced tomatoes, sausage, tuna salad, BBQ and meatballs in top of sandwich prep unit cold holding at improper temperatures. PIC stated several foods had been out during lunch including BBQ tuna salad and sausage. Unit temperature taken by PIC at 11 a.m. was 40 degrees per written log sheet. Food temperatures taken around 2:40 p.m.
    Correction: Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend setting sandwich prep unit at 38 to maintain foods at 41 or below when top of unit is opened and closed frequently. Foods were relocated and unit turned down.
05/07/2014Risk Factor
Chlorine Sanitizer ~ 50 ppm. Approved Food Source:US Foods and Prima. Employee Health Policy, Forms 1-B, and Handbook were present and in the Employers file.
  • Single-Service and Single-Use Articles, Use Limitation (corrected on site)
    Observation: Observed manufacturer container being used to store oil and styrofoam cups filled with seasonings and coffee creamer.
    Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Observed food contact equipment not being sanitized at least every four hours..
    Correction: Recommend cleaning food contact equipment throughout the day at least every four hours.
11/04/2013Routine

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