Ciao Osteria, 14115 Saint Germain Drive, Centreville, VA 20121 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Ciao Osteria
Address: 14115 Saint Germain Drive, Centreville, VA 20121
Type: Full Service Restaurant
Phone: 703 543-8955
Total inspections: 5
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type
The purpose of this visit is to conduct a risk factor assessment. Discussed active managerial control with the person in charge.
  • Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
    Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
    Correction: The identity of the source of shellstock (oysters, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
12/15/2015Risk Factor
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control with the owner
  • Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
    Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
    Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
06/08/2015Routine
The walkin refrigerator was observed at 43F. Numerous foods were also measured at 43F. The walkin must be serviced to maintain 41F or less. Fax or email a copy of the service receipt for the work on the walkin refrigerator within 72 hours.
While the dishwasher was running, water overflowed from the floor drain. Repair the overflowing floor drain.
When cooling, be certain that hot items reach 70F within 2 hours and reach 41F within a total of six hours. Pay particular attention to grilled mushrooms and grilled eggplant.
The next inspection will be in approximately six months.
  • Farm Raised Fish Served Raw RTE / Written Statement from Supplier
    Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon.
    Correction: Operator must acquire a letter from the distrubutor stating that salmon is pellet fed. If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
11/21/2014Risk Factor
It was noted that rolled eggplant and rice balls were stacked two high in the pans on the prep top. The top row was above 41F
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mozzarella - 53F - pizza prep top
    Correction: cut tomatoes - 2DR prep - 52F
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chicken stock prepared 11 days ago.
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
05/13/2014Risk Factor
Email a copy of the modified menu to the Health Department within 48 hours to show the required changes.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBD 81154NE
  • Critical: Consumer Advisory, Disclosure Provided
    Observation: The disclosure is not on the menu for those items which may be served raw or undercooked.
    Correction: Information was given to the operator with suggested verbiage for the disclosure statement. Add the disclosure statement to the menu. Asterisks must be removed from those items which are not going to be offered raw or undercooked.
04/03/2014Pre-Opening

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