Franco's Italian Restaurant, 7225 Bell Creek Road Suite 208, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Franco's Italian Restaurant
Address: 7225 Bell Creek Road Suite 208, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 730-2220
Total inspections: 10
Last inspection: 06/15/2015

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Inspection findings	Inspection date	Type
Food suppliers are Farraro, and US Foods. No consumer advisory necessary. All proteins come frozen raw or frozen pre-cooked. Discussed the following with the person in charge (PIC): 1. Employee health, form 1B is used and signed by employees. 2. Cooling procedures for pasta and pasta sauce. 3. Ensuring foods, lettuce and veal remained covered during storage. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in chlorine sanitizer at 0ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Food Storage - Clean and Dry Location (repeated violation) Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of cheese and container of pasta sauce stored on the floor of the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Observed mutliple food containers stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Critical: Backflow Prevention Device, When Required* (corrected on site) Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin at the mop sink. Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors and pipes under 3 compartment sink inoted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Critical: Toxics - Identifying Toxic Containers* (corrected on site) Observation: Original containers of Bleach does not have a legible manufacturer label Correction: Provide manufacturer's label on containers of Bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.	06/15/2015	Routine
Food suppliers are Farraro, PFG, and US Foods. No consumer advisory necessary. Good datemarking, and overall clean facility. Discussed the following with the Person In Charge: 1. Employee Health, Form 1B is used. Recommend reviewing and having each food employee sign. 2. Discussed cooling procedures and parameters. 3. Discussed cleaning and sanitizing food contact surfaces and utensils at least every four hours Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw ground beef stored with ready to eat deli meats, Ham. Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.	03/23/2015	Risk Factor
Suppliers are Ferraro, US Foods, and PFG. Chicken and ground beef received raw, frozen and thawed prior to cooking. Discussed thawing methods. Clams and mussels are received precooked and frozen. Per PIC, all foods, including hamburgers, are served fully cooked. Discussed employee health Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) Observation: Observed multiple containers of foods, including cheeses and cooked onions, not protected from cross contamination because it was not in packages, covered containers, or wrapped. Correction: Recommend preventing biological cross contamination by storing food in packages, covered containers, or wrappings.	12/18/2014	Risk Factor
Food suppliers are Ferraro and Roma/ PFG. Most proteins are received raw. Pasta is cooked and cooled daily. Sauces are cooked, cooled and reheated. Discussed cooling and reheating methods and parameters. Discussed date marking Food Storage - Clean and Dry Location (corrected on site) Observation: Observed food stored on the floor or food stored less than 6" above the floor. Observed sauce containers and boxes of cheese stored on the floor in the walk in cooler.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Observed wet wiping cloths used on food contact surfaces, including cutting boards and prep tables, stored in chlorine sanitizer at a concentration too high Correction: observed chlorine > 200 ppm. Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940	04/08/2014	Routine
Observed dish machine operating per data plate. Observed sanitizer of dish machine at proper concentration (100 ppm). No violation noted during this evaluation.	12/11/2013	Follow-up
Suppliers are PFG, Ferraro and Roma Foods. Discussed employee health Critical: Cooling* (corrected on site) Observation: Observed tomato sauce not being adequately cooled to prevent the growth of harmful bacteria. Observed tomato sauce in a large container in the walk in cooler at 67 F. PIC stated that this was prepared and heated the day prior (12/1/13). Correction: Recommend discarding the food improperly cooled. 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. Discussed cooling methods. Reviewed cooling hand out. PIC discarded the food. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Observed dishes and utensils not being sanitized before use and after cleaning. Observed chlorine sanitizer in the dishmachine at a concentration too low Correction: observed < 10 ppm.	12/02/2013	Risk Factor
Suppliers are PFG, US Foods, and Ferraro. Western Pest service to be used Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Observed wiping cloths improperly stored between use Correction: observed stored wet wiping cloths stored on counter in between use. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Observed the ready-to-eat (RTE) prepared and commercially processed food in the refrigeration unit not properly dated for disposition after preparing or opening. Observed tuna salad, sliced turkey, sliced roast beef, and sliced ham not date marked. Correction: Recommend marking a "consume by" date on commercially processed RTE foods at the time the original container is opened or on the prepared RTE foods at the time of preparation. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	06/11/2013	Routine
Suppliers are Roma Foods, Ferraro Foods and US Foods. Avantco reach in cooler was adjusted down to 38 F. All previous recommendations have been completed: Sanitizer basin of 3 basin sink is indirectly plumbed with an air gap, splash guard has been installed at the hand sink, and food thermometers are available. No consumer advisory needed for menu No violation noted during this evaluation.	04/26/2013	Pre-Opening
The following need to be completed prior to pre-opening inspection: -The sanitizer basin of the 3 basin sink that is to be used for food prep must be indirectly plumbed with an air gap. -A splash guard is needed between the drainboard on the sanitizer side of the 3 basin sink and the adjacent hand sink. -A place/ device for mops to hang/ air dry is needed. No violation noted during this evaluation.	04/26/2013	Pre-Opening
Before next pre-opening inspection the following need to be addressed/ corrected: -Hand wash signage is needed at all hand sinks. -Ensure that all cold holding equipment is turned on and at temperature. -Ensure thermometers are located in all cold/hot holding equipment. -Need an area to allow mops to hang to dry. -If the sanitizer basin of the 3 compartment sink is to be used for food prep, it must be indirectly plumbed with an air gap. -Fire suppression system must be inspected. No violation noted during this evaluation.	04/22/2013	Pre-Opening

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