Giovanni's Pizza, 3033 Forth Ave, Saint Paul, VA 24283 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Giovanni's Pizza
Address: 3033 Forth Ave, Saint Paul, VA 24283
Type: Full Service Restaurant
Phone: 276 762-9898
Total inspections: 9
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
No violations noted today. No a lot of food prep. going on. Make table working satisfactorily. Good personal hygiene and proper glove use observed. All staff appear healthy.
No violation noted during this evaluation.		01/19/2016Risk Factor
Inspection made to check the temperature of the make table refrigerator. Manager Kristi Kiser called on 8-4-15 to inform me that the make table was working now. Make table refrigerator now holding at 37-38 degrees.
No violation noted during this evaluation.		08/05/2015Other
Make table refrigerator still holding 46-47 degrees. No potentially hazardous foods are held in the unit except for sliced tomatoes and pepperoni. These items are being time controlled (6 hours). Discussed time control in depth with manager Kristie Kiser.
No violation noted during this evaluation.		07/22/2015Follow-up
Noodles and ham removed from make table. Time being used for the sliced tomatoes (6 hours).
Follow up to be done by the end of this week. Remember that all refrigeration units must hold at or below 41 degrees.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Noodles, ham, sliced tomatoes holding at improper temperatures in the make table prep. refrigerator
    Correction: Remove the ham and noodles and place them in another refrigerator to hold at or below 41 degrees. Have the unit worked on if adjusting the thermostat doesn't correct the problem.
    You may keep the tomatoes in the unit for up to 6 hours, This is called time control, and you must document the time the tomatoes are sliced and placed in the unit, so you can discard any leftovers (if any).
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the make table refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature probe thermometer measuring device.
    Correction: Obtain at least one food temperature probe measuring device so employees can properly monitor the temperature of food items in the establishment.
07/21/2015Routine
No violations observed.
No violation noted during this evaluation.		01/28/2015Routine
Previous hazards corrected, no hazards noted today. Facility in good shape, good personal hygiene observed.
No violation noted during this evaluation.		08/07/2014Risk Factor
Facility in pretty good shape, per Ms. Kiser, floor covering in kitchen slated for replacement. Observed good personal hygiene with proper use of single use gloves.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Two containers of grease were cooling in the handwash station, making the handwash station inaccessible for hand washing.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the handwashing station is slow to drain. Probably has grease in waste line.
    Correction: Plumbing systems and components shall be maintained in good repair. Clear partial clog in handwashing station basin waste line.
01/24/2014Routine
The ham & sandwiches in Frigidaire refrigerator and the shell eggs in the Maytag refrigerator were moved to another unit. Do not use these units to store potentially hazardous foods until they are capable of holding product temperatures at or below 41.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: The ham sandwiches in the Frigidaire refrigerator are holding at improper temperatures.
    Correction: Move the ham sandwiches to another refrigeration unit to hold at or below 41 degrees.
07/15/2013Risk Factor
No other violations observed. Please remember that hair restraints are required for all employees that are preparing food.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
01/30/2013Routine

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