Pino's Pizza, 23319 Jerusalem Road, Courtland, VA 23837 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Pino's Pizza
Address: 23319 Jerusalem Road, Courtland, VA 23837
Type: Full Service Restaurant
Phone: 757 653-0725
Total inspections: 6
Last inspection: 01/28/2016

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Inspection findings	Inspection date	Type
Overall excellent sanitation seen. Observed good handwashing, glove use, and storage. Good overall food temperatures with 1 large container of sauce with improper cooling - corrected during the inspection and storage in top of prep table changed for improved cold holding. New out building put in place with some dry stores - single service items and a chest freezer. Overall very good - but 2 sets of shelving that are directly on the floor with no space to clean and check for evidence of pests - replace with shelving with bottom shelf at least 6 inches from the floor or with wheels as soon as possible. Steak cooked for subs etc. placed in covered containers on top shelf of prep table (not in hot holding) for quality issues. Checked at 163 F, but just cooked and stored - and temperature will drop. Steak is heated on grill with toppings when ordered - however, neither time, nor temperature in place as a public health control. Discussed, begin using time as a public health control - label added during inspection and track numbers of containers of meat cooked and held at room temperature. Also discussed, use clean sanitized containers and utensils for each new batch. Person in Charge Observation:* Only one staff member with current district food handlers card - some staff with cards outdated for over a year. Correction: Ensure all staff obtain district food handler cards right away and no later than 12 February 2016. Critical: Cooling* (corrected on site) Observation: Sauce in deep container with lid in walk in refrigerator made yesterday checked at 47 F tonight, noted not being adequately cooled to prevent the growth of harmful bacteria. Other foods in the walk in refrigerator cold holding at good temperatures. Correction: Sauce voluntarily discarded during the inspection. Discussed, take temperatures during cooling process. Do not store with lid on until sauce down to 41 F. Suggest smaller containers of sauce in an ice bath, or putting in shallow pans set in a pan of ice, etc. 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. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: The door handle for the glass door reach in refrigerator taped, is not corrosion resistant, nonabsorbent, and/or smooth. Equipment handles and knobs in the kitchen should be cleaned and sanitized just like food contact surfaces as workers open and close equipment while preparing food. Correction: Replace the handle to make smooth, durable, and nonabsorbent.	01/28/2016	Routine
Sandwich prep unit was warm, internal reading 50 degrees. All items placed at 11:00, except tomatoes which were placed ten minutes prior to inspection. Instructed all items to be disposed of by 3:00, tomatoes can be removed to walkin unit by 3:00. Have unit checked to make sure it can keep up with continual in and out. Recommend setting unit to 36-38 to compensate. Very clean facility. Several food handler cards expiring in September Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: A container or sliced purple onions and a container of black olives was observed uncovered in walk-in. Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.	08/18/2015	Routine
Overall excellent sanitation. Good handwashing, good glove use, good food temperatures, good cooling technique, good storage, mixed labeling with 1-2 items not date labeled and corrected on site. Sanitizing solution in place 200 ppm Cl and used. Clean well organized facility. Three staff members need district food handler cards - obtain right away. Discussed employee health policy, review entire policy with all staff. Discussed eight major allergens, flyer left. Also discussed upcoming updates to code requiring certified food manager/s and posting a statement that sanitation inspection reports can be viewed on Virginia Department of Health website. No violation noted during this evaluation.	04/09/2015	Routine
Overall very good - excellent. Excellent handwashing, good no bare hand contact, clean well organized facility, with sanitizer in place at 200 ppm Cl and used. Noted gloves kept on when not needed. Suggest take off gloves when task is completed to reduce the risk of glove contamination. Good cooling for most items - but altered process needed for sauce. Sauce partially cooled then put into deep container with lid in the walk in refrigerator. Reviewed options, especially ensuring sauce is completely cooled to 41 F or below before placing in deep container. Some new staff present without district food handler cards. Ensure district food handler cards are obtained right away. Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) Observation:* Piece of bare wood placed on grill to hold insert pan of onions, just seared on grill and tested at 88 F, so that onions would not overcook. Spatulas for grill also resting on bare wood. Correction: Bare wood cannot be cleaned and sanitized - wood discarded during the inspection. Discussed, do not hold foods within the danger zone even if food will be reheated, suggest instead double boiler type holding or other means to keep food either hot or cold. Spatulas taken to sink to wash, rinse, sanitize for use. Critical: Cooling* (corrected on site) Observation: Sauce cooked yesterday, cooled and held since last night, tested at 48 F by EHS thermocouple calibrated at 32.2 F. Initial cooling done with sauce in containers in ice bath, then sauce poured into deep container well over 5 gallons with a lid, in the walk in refrigerator. Correction: Sauce voluntarily discarded. Discussed, ensure cooling done until sauce is down to 41 F before putting in deep container. Cool by continuing cooling in ice baths or placing in shallow containers in refrigerator until completely cooled or any other method that allows for adequate cooling, without risk of contamination. Check temperature with calibrated, sanitized thermometer to ensure sauce cools from 135 F to 70 F in 2 hours or less and from 70 F to 41 F in 4 hours or less.	11/13/2014	Routine
Overall excellent sanitation. Clean well organized facility with 50 ppm Cl in place and used for sanitizer. Overall good food temperatures and storage. Food prepared/opened sliced daily. Good handwashing by manager and head cook, and good no bare hand contact. Contact EHS when prep table unit maintenance done. Critical: Hands - When to Wash* (corrected on site) Observation: Hands not washed after raw and before handling utensils etc. and washed in dish sink with gloves on. Correction: Both issues corrected during inspection. Items touched with contaminated hands sanitized before further use, no food contaminated. Training done on site by "head cook" when, where and how to wash hands. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Ham in top holding of prep table 52 F for one day. Checked with thermocouple calibrated at 32.2 F. Correction: Ham voluntarily discarded. Also present tomatoes sliced 3 hrs ago, at 46 F and moved and cheese checked at 43 also moved. Have unit maintenance done.	04/03/2014	Risk Factor
Overall excellent sanitation. Very clean, well organized facility. Overall good food temperatures, including good overall cooling for items such as cooked spaghetti noodles, checked at 58 F, 1.5 hrs after cooking. Sauce stored in deep containers, so that cooling must be complete before storage in Walk in Refrigerator. Facility will use time for both philly steak cooked ahead for high volume, fast mealtime service, and cold holding pizza prep unit. Temperatures just at and above highest allowable temps, both due to location near pizza oven, and temperature of unit set for pizza dough to rise/storage in bottom holding. Person in Charge (repeated violation) Observation: Staff without current Western TIdewater food handler cards. Correction: Ensure all staff have current WT food handler cards. Critical: Hands - Preventing Contamination from Hands* Observation: Cheese to use for philly steak cooking on grill, taken from sandwich prep with bare hand. Discussed, even though cheese will be heated, hands touch other cheese used for cold sandwiches or salads. Correction: Training done and utensils or gloves used for items in sandwich prep. Critical: Cooling* (corrected on site) Observation: Cooked sauce, temperature checked at 44 F stem temp 1 day after prep. Sauce stored in deep food grade container shaped like medium trash can with lid. Correction: Sauce voluntarily discarded. Discussed, and demonstrated ice bath cooling with second can of sauce. EHS thermocouple calibrated at 32.1 in ice water. Facility thermocouples, calibrated at 33 x 2 in ice water. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Cooked steak kept in pan holding on grill x 1&1/2 hrs, checked at 96 F stem temp. Correction: Steak reheated to > 199 stem temp x 15 secs. Discussed, with owner, steak held below 135, intentionally for quality. Owner states steak always reheated for sandwiches, and used in < 4 hours. Time will be used, discussed labeling with time labels, and new, sanitized containers and utensils for new containers of steak, at the 4 hour period. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: The prepared ready-to-eat (RTE) lasagna, sliced cheese in the refrigeration units are 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.	06/26/2013	Risk Factor

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