Bertucci's Italian Restaurant, 44042 Pipeline Plaza, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Bertucci's Italian Restaurant
Address: 44042 Pipeline Plaza, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 703 858-5400
Total inspections: 12
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: At prep cooler next to the pizza over food were cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
03/23/2016Routine
Complaint# 1479336
Complaint was received by the Health Department on March 22, 2016. Customer ate a pizza cheese and felt ill afterward.
Facility was inspected on March 23, Manager on duty mentioned that they sold 28 large and 27 small cheese pizzas. They also didn't receive any other complaint.
A routine inspection was conducted in conjunction with this inspection. It was noticed that the prep cooler at the pizza station wasn't holding food at proper temperature, but the manager mentioned that the malfunctioning occurred this morning and they already have a repair order in place. It was suggested not to use the cooler until is completely fixed.
Facility has an employee health policy in place, and the managers are all aware of the reporting procedures on the 5 common foodborne illnesses.
No violation noted during this evaluation.		03/23/2016Complaint
Complaint # 1472394
Complaint was received by the Health Department on March 18, 2016 in regards to possible food poisoning at Bertucci restaurant. Customer had Pizza at the restaurant on March 17th. Facility was inspected on March 18, and issue was discussed with the manager on duty. Sell records were reviewed for March 17th and it appeared that they sold 104 pizza. No other cases were reported.
Restaurant has an employee health policy in place, so they don't allow any sick employees to work while they are sick. MOD is aware of the 5 common foodborne illnesses and their reporting procedures.No violation was observed at the time of inspection.
No violation noted during this evaluation.		03/18/2016Complaint
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a proper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
01/29/2016Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: Pizza prep coolers noted in need of repair/serice.
    Correction: Repair the colers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
09/29/2015Routine
Fix plumbing leak under handsink
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. (knife stored between cooler and cabinet)
    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.
04/29/2015Routine
No violation noted during this evaluation.12/11/2014Risk Factor
several coolers with condensation, Please address - Left salad prep cooler bottom shelf, right pizza prep cooler bottom shelf, upright dessert cooler top left at light
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Wait staff cutting lemons for drinks).
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The meatballs and marinara sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
08/11/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in drawer cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Tripped circuit breaker reset during inspection and food relocated.
04/15/2014Risk Factor
No violation noted during this evaluation.04/14/2014Other
*Dishwasher-45 psi for final rinse, adjust to 5-30psi. As per PIC, dishwasher has been serviced and valve needs replacing. Please identify cause and repair. May need to check water softner for maintenance/repair.
Reminder- Cut open ROP bags (or repackage) raw fish prior to thawing.
Noted good use of single use gloves over slash gloves
No violation noted during this evaluation.		12/16/2013Risk Factor
Strong sewer gas odor. Please address.
Adjust final rinse pressure to 5-30psi.
  • Critical: Cooling* (corrected on site)
    Observation: Alfredo 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.
08/23/2013Risk Factor

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