Giuseppe's, 2842 Rockfish Valley Highway, Nellysford, VA 22958 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Giuseppe's
Address: 2842 Rockfish Valley Highway, Nellysford, VA 22958
Type: Full Service Restaurant
Phone: 434 361-9170
Total inspections: 4
Last inspection: 03/26/2016
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Inspection findings

Inspection date

Type
Facility was very clean and well maintained.
  • Critical: Cooling* (corrected on site)
    Observation: Parcooked chicken noted not being adequately cooled to prevent the growth of harmful bacteria (cooked to 95 degrees F 2 hours prior to inspection and held in 120 degree F water bath). Voluntarily discarded.
    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.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized (the mechanical dishmachine was not dispensing bleach - lines needed to be primed and are not dispensing properly)..
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
03/26/2016Routine
Manager removed all TCS foods from sandwich prep unit to beer walk-in refrigerator and walk-in refrigerator until unit can be repaired to hold proper temperature of 41 degrees F or less. Manager was given Cooling Methods Fact Sheet and instructed in effective methods of properly cooling food.
  • Critical: Cooling* (corrected on site)
    Observation: Tomato 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sandwich prep items cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
07/23/2014Risk Factor
Manager aware of food safety parameters and employee health program
No violation noted during this evaluation.		09/18/2013Risk Factor
Discussed proper cooling methods with PIC = ingredients for ambient preparations should be pre-chilled. Temperature should be taken when preparation is complete. Preparation should be divided into small (gallon) portions and cooled in shallow, uncovered metal pans in walk-in for cooling. Temperature should be taken again in two hours to assure that product can be cooled to 41 F within 4 hours.
No violation noted during this evaluation.		03/21/2013Risk Factor

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