Maglio's Pizza, 7220 Hancock Village Dr., Chesterfield, VA 23832 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Maglio's Pizza
Address: 7220 Hancock Village Dr., Chesterfield, VA 23832
Type: Full Service Restaurant
Phone: 804 639-4508
Total inspections: 5
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The kitchen hand-sink by the grill area had a food container in it preventing its use.
    Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the food container preventing its use.
  • Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
    Observation: Employee items were stored on the storage rack with clean & sanitary plates.
    Correction: Relocate all employee items as needed.
01/11/2016Routine
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The sanitizing set-ups were adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle. Time marked on individual pizzas on "pizza line" is discard time. Adequate employee health policy in place. Health permit posted & visible.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: The can opener blade is damaged & causing metal fragments when cans are opened.
    Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
09/15/2015Routine
No violation noted during this evaluation.04/17/2015Routine
NOTES:
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Garlic & Oil mixture shall be temperature controlled for safety.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: PLACED INTO SANITIZER SOLUTION AT PROPER CONCENTRATION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Garlic & Oil mixture observed with an internal food temperature of 70 degrees at the time of inspection.
    Correction: RELOCATED FOR COLD-HOLDING. Garlic & Oil mixture shall be temperature controlled for safety to prevent potential bacterial growth.
  • Outer Openings - Protected
    Observation: Rear kitchen door is in need of a door sweep. Front entrance doors were propped open at the time of inspection.
    Correction: FRONT DOORS CLOSED. Ensure all exterior outer openings are completely enclosed to prevent potential entrance from unwanted pests.
11/12/2014Routine
Note: The facility will utilize time-in-lieu of temperature for holding of the prepared displayed pizzas at the font service area.
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy ( FDA Form 1B) was discussed and issued at this time.
The facility is approved for permitting pending issuance of a Certificate of Occupancy by the Chesterfield Health Building Department.
  • Food Display
    Observation: The sneezeguard inserts were not provided in the front food processing area. The tempered glass inserts are scheduled for installation on/about 10/20/14.
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink at front food processing area was measured at a temperature less than 100°F ( the hot water measured 96 degrees F when tested).
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the front food processing area ( the light intensity measured 30 foot candles).
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
10/15/2014Pre-Opening

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