Guidos, 9563-B Kings Charter Drive, Ashland, VA 23005 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Guidos
Address: 9563-B Kings Charter Drive, Ashland, VA 23005
Type: Full Service Restaurant
Phone: 804 550-9009
Total inspections: 3
Last inspection: 09/22/2015
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge (PIC):
1. Observed the following information on the shellstock tags: Mussels, Cape Cod Shellfish & Seafood Co., 10lbs, # MA 3257 SS, Harvest date: 8/27/15
  • Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
    Observation: Inadequate record keeping system of shellstock tags (mussels & clams). There were no dates notated on the tags of when the last shellstock from the container was sold or served and they were not maintained in chronological order (stored in several different areas). The person in charge put the tags in chronological order during the inspection and discarded all tags older than 90 days.
    Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
  • Records - Creation and Retention
    Observation: No records identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus) for the tuna that may be served undercooked.
    Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets to the pizza prep unit are in poor repair.
    Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch:
    1 meat slicer,
    2. underside of the dough mixer.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
    1. All fans,
    2. Scale,
    3. Blender base.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the equipment being washed in the 3 compartment sink were not observed sanitized. The chlorine sanitizing solution concentration was measured at 10 ppm. The person in charge immediately increased the concentration to 50 ppm.
    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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following physical facilities are in need of cleaning:
    1. Wall behind the deep fryers,
    2. Floor under and behind the chargrill.
    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.
  • Pests - Controlling Pests*
    Observation: Observed two live roaches on top of the dishwashing machine.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
09/22/2015Routine
Reviewed menu. Multiple items received raw fresh. Need Disclosure statement on Special menu. Shellstock tag observed for clams and mussels. oysters not served any longer. Clams: Mobjack Bay, Cert : VA: 1060-SS, Mussells: SEafood Enterprises Inc: NL 0047SP Discussed items cooked, cooled and reheated. Discussed cooling methods and temperatures. Reviewed Employee Health. Employee Reporting Agreement given to start using. Fire suppression checked 5/2014. Restaurant Depot is vendor.
No violation noted during this evaluation.		09/03/2014Routine
meatballs CH 42-45 degrees. eggplant 41, pizza sauce 36, pasta 39, eggplant parm. 40/41, cut tomato 39, tomato prep 47, cut tomatoes prep 38 sliced ham 40, cappola ham 39. New Inlet seafood Cheriton, VA and Cape Cod Boston, MA 3257-SS. Recommend manufacturers containers not be re-used for foods storage. Containers discarded. PIC states wheels of movable equipment is sprayed with insecticide by employees. ORKIN provides pest control monthly. Pesticide and other cleaners store in dishwasher area in secure cabinet. Recommend spraying of equipment be discontinued unless by licensed/certified pest control operator. Pro-Fish Washington, DC purveyor of seafoods. Good glove use. Recommend changes to menu concerning Consumer advisory disclosure statement. Reviewed cooling process with PIC and distributed handout. Well organized established. when new menus are printed.
  • Food - Miscellaneous Sources of Contamination
    Observation: Observed food containers (citrus fruits in container) being stored on top of drink ice at bar and in carbonated beverage ice bin.
    Correction: Recommend food containers not be stored in drink ice. Recommend contaminated ice be discarded. Recommend ice scoops be stored handle up or in clean container.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed red sauces at 52 degrees for greater than 4 hours, was prepared at 2:00 ppm on 8/22/13 and then placed in Reach-in cooler. Meatballs at top of container prepared 8/21 observed at 45 degrees. Meatballs at bottom of container were within safe zone . Heavy cream and pasta out of temperature. All out of temperature discarded.
    Correction: Recommend meatballs out of safe temperature zone be discarded. CORRECTED.
08/22/2013Routine

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