Lucia's Italian Ristorante & Italian Store, 20789 Great Falls Plaza #188, Sterling, VA 20165 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) marinara sauce and lasgna in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The inner panel of ice machine was observed dirty.
Correction: Operator voluntarily cleaned said surface.
- Critical: Pests-Controlling Pests*
Observation: Four houseflies observed in dishwashing and rear food prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Pests-Controlling Pests*
Observation: Open white toxic powder observed on floor wall junctions in to go container storage area. Said toxic powder are used to kill roaches. Said powder cannot be used in said area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
09/29/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Potentially hazardous food noted not being adequately cooled to prevent the growth of harmful bacteria in that marinara sauce and chicken noodle soup registered at 47 degrees F and 43 degrees F in walk in refrigerator respectively. As per the operator said food had been in said unit cooling for more than 12 hours.
Correction: Operator informed said food cannot be used and was educated and demonstrated about proper cooling procedure. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of mildew on the following food contact surface of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
|
08/29/2014 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: One bottle of whiskey observed contaminated with three dead fruitflies in bar.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil cold holding at improper temperatures in that registered at 84 degrees F on top of low boy refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken soup in the refrigeration unit which is held for more than 24 hours observed not dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests in that live fruitflies and flies observed in dishwashing and hallway leading outside.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
11/07/2013 | Routine | |
Excellent restaurant,
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
01/30/2013 | Routine | |
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