No violations were noted at this time.
Note: The operator provided a metal probe thermometers, chlorine and quat. test strips and a posted Employee Health policy during today's inspection.
No violation noted during this evaluation. | 02/10/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine & quat. test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned lasagna and prepared cheese steak in the cookline deli/sandwich maketable unit and multiple TCS food products in the seafood maketable unit were cold holding at improper temperatures ( raw chicken/cooked shrimp/raw veal-46F and cut sausages-50F). The operator rapidly cooled the TCS food items, .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/02/2015 | Routine | |
After sanitizer is used, clean as soon as possible to prevent bacterial growth.
Garlic/oil mixture for bread must be kept in the refrigerator or a time control policy must be implemented.
- Thawing
Observation: Improper methods used to thaw pasta.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic spread, ham and sliced turkey cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Greased lightning (degreaser) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/13/2015 | Routine | |
Menus have been ordered. If possible, please email menu prior to printing to ensure compliance.
Time as a public health control is used on pizza by the slice, served only at lunch
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoops for the salt and sugar must be stored with the handle up.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic & margarine spread and philly cheesesteak meat cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in the seafood make table, deli make table, the salad make table and the dessert reach-in were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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01/12/2015 | Routine | |
If steak for salads are going to be cooked to order, this item must be asterisked. Only asterisked items on the menu that are cooked below the required temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Several hand sinks need to be sealed to the adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Plumbing System Maintained in Good Repair
Observation: Knob for cold water at the hand sink, by the cook line is stripped. Cold water had been turned off to keep it from running. Replace this knob.
Correction: Repair and maintain all plumbing components and fixtures.
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09/11/2014 | Routine | |
Addl Temp: cooked pasta-40F, shredded cheese-41F, cut tomatoes-33F, cold cuts (cooling)-43F.
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (direct floor storage of food products were observed under the shelves in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Light Bulbs Protective Shielding
Observation: A ceiling mounted lighting fixture with 4 fluorescent light tubes, in the warewashing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/14/2014 | Routine | |
Addl Temp: meat sauce-40F, meatballs- 37F, 37F, shredded cheese- 41F and sausage-40F
The operator provided metal probe thermometers, chlorine & quaternary ammonium test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the warewashing area (beside the walk-in freezer unit) is being used for purposes other than washing hands (a female wait staff was observed rinsing a pieces of equipment in the handsink basin during today's inspection) .
Correction: The handwash facility identified above is to be used for washing hands only
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12/12/2013 | Routine | |
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (a male food worker was observed washing his hands at the cookkline single compartment prep sink).
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods (burger products) provided on the take-out menu or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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08/12/2013 | Routine | |
All violations have been corrected during todays inspection.
Notes:
Gasket to the deli meat make-up table in poor condition and needs to be replaced.
Reviewed employee health policy with PIC.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Salad make-up table and dessert refrigerator were observed in a condition that prevents necessary maintenance. Both units got repaired during inspection.
Correction: Adjust refrigeration units to 41 F or less the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/29/2013 | Routine | |
All violations have been corrected during todays inspection.
Reviewed employee health policy with person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep table, cook line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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02/07/2012 | Routine | |
Additional food temperatures: Meatballs - 41, Whole sausage - 39, Tomato sauce - 41, Cream of crab soup - 145, and Italian wedding soup - 145.
Chlorine sanitizer in buckets and dish machine are at proper concentration.
Quaternary ammonium sanitizer in sink basin at the bar tested at proper concentration.
Employee health policy in place.
Excellent date marking system as well as food temperatures.
- Critical: Hands - When to Wash*
Observation: Observed waiter handling dirty dishes then handling a bowl of soup for a customer without properly washing his hands between.
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.
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02/01/2011 | Routine | |
Additional food temperatures: Sliced turkey - 39, 38, Sliced roast beef - 40, Sliced tomato - 40, Lentil soup - 42, Clam chowder - 145, Chicken and dumplings - 151, and Marinara sauce - 40.
Great improvement from past inspection.
Good food temperatures.
Adequate metal stem thermometers.
Chlorine sanitizing buckets now at proper concentration.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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11/05/2010 | Routine | |
Restaurant representatives - add corrected or new information about Antonio's Restaurant, 11956 Ironbridge Plaza, Chester, VA 23831 »