Pino's Pizza, 4112 Meadowdale Blvd, North Chesterfield, VA 23234 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Pino's Pizza
Address: 4112 Meadowdale Blvd, North Chesterfield, VA 23234
Type: Full Service Restaurant
Phone: 804 520-9005
Total inspections: 14
Last inspection: 03/09/2016

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Inspection findings	Inspection date	Type
No violations observed during the inspection. Discrepancies found during the training inspection( for standardization process of EHS) were corrected before inspection conducted today. PIC provided employee health policy, thermometer, chlorine testing strips. No violation noted during this evaluation.	03/09/2016	Routine
All previous violations have been corrected since the last inspection. No violation noted during this evaluation.	06/15/2015	Follow-up
Notes: Discussed cooling methods for large quantity of tomato/meat sauce. Also, grilled onions must be stored on ice or on grill (keep hot or cold) while needed. The follow-up inspection will occur on June 15, 2015. Critical: Cooling* Observation: Meat 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: Diced ham, pepperoni and sliced tomatoes cold holding at improper temperatures in the Whirlpool refrigerator. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: Whirlpool refrigerator and reach-in freezer was observed in a condition that prevents necessary maintenance. Correction: Repair both refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	06/11/2015	Routine
Discussed and demonstrated proper cooling methods for different food items. Also provided hand out with information about cooling facts and methods. - Reviewed Employee Health Policy with PIC, ServSafe application provided and explained also. - Reviewed gloves changing policy and proper hand washing. Cooling Methods (repeated violation) Observation: The methods used for cooling chicken wings and grilled onions were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	02/04/2015	Routine
Notes: - Discussed proper cooling methods for meat sauce. - Reviewed Employee Health Policy with PIC and new employee. Clean and organized facility. Cooling Methods Observation: The methods used for cooling meat sauce were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	10/03/2014	Routine
Notes: Pizza unit have been repaired and now supporting cold holding temperature of 40 F and less. See temperatures above. No violation noted during this evaluation.	07/01/2014	Follow-up
Notes: There are 3 thermometers inside pizza unit, all 3 showing different temperature. Provide one reliable thermometer to monitor pizza table. Check product temperature inside pizza table to ensure 41 F or less. Discussed proper cooling methods for lasagna, when using ice bath, ensure that container with lasagna submerged in ice up to the top, so lasagna is cooled all the way up. Relocate all PHFs from pizza unit to other refrigeration unit. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: All PHFs inside pizza table cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Pizza table was observed in a condition that prevents necessary maintenance. Internal temperature is 49 F. Correction: Repair/adjust pizza table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	06/25/2014	Routine
Notes: Pizza table found at 40 F , all PHFs inside and in the top portion cold holding at 39 F or less. No violation noted during this evaluation.	03/17/2014	Follow-up
The follow-up inspection will occur on/about March 14, 2014 Do not store potentially hazardous pizza toppings in the pizza unit until repaired. Toppings can be stored on ice or in the other refrigeration unit. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Pizza toppings cold holding at improper temperatures in the pizza table. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: Pizza table is not supporting cold holding temperature of 41 F or less. Correction: Repair pizza unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	03/07/2014	Routine
There are no violations noted during inspection. Notes: Spoke with refrigeration mechanic on the phone, he is coming later today to replace part and put Freon in the pizza unit. Pizza unit only holds none- potentially hazardous food items inside until its repaired. Eliminate bare hands contact with ANY type of food, raw or ready-to eat, wear gloves and wash hands frequently between changing gloves and tasks. No violation noted during this evaluation.	11/19/2013	Routine
Notes: Monitor temperature of the food to ensure proper cold holding temperature at 41 F or less. Adequate food testing thermometer available, date marking is in effect. Sanitizing solution tested correctly at 100 ppm, chemical test kit available. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Tuna salad cold holding at improper temperatures 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.	08/13/2013	Routine
Non-critical violation must be corrected within 30 days. Reviewed employee health policy with staff. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Water from both handwashing sinks was measured at a temperature less than 100°F, measured at 81 F. 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 20 foot candles of light was noted in the pizza unit, make-up table and rear reach-in cooler next to make-up table. Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms	05/17/2013	Routine
There are no violations noted during inspection. Clean and organized facility. Adequate food thermometer and chemical test kit. No violation noted during this evaluation.	02/11/2013	Routine
Additional Food Temperatures (degrees F.): Cold Holding: Philly Steak - 42, 40, Tomatoes, sliced - 41, 43, Turkey Breast, sliced - 43, 41 Hot Holding: Meatballs - 205 Final Cooking: Philly Steak - 178, Hamburger - 192 No violations noted at time of inspection. Adequate food testing thermometer, sanitizer test kit and 3-vat sink set-up. Reviewed "Food Safety and Glove Use" poster with owner/operator and left a laminated copy. Discussed having one person cooks and one person handle the "Ready-to Eat" foods during busy rush periods to prevent cross contamination. Personnel will not having to change gloves as often if they are only performing one task. No violation noted during this evaluation.	01/12/2011	Routine

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