Rocco's Ny Pizza & Subs, 62-E Plaza Street, Leesburg, VA 20176 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Rocco's NY Pizza & Subs
Address: 62-E Plaza Street, Leesburg, VA 20176
Type: Carry Out Food Service Only
Phone: 703 443-8500
Total inspections: 2
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type
critical items corrected on spot, very proactive management
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) uncovered raw chicken stored right next to lettuce and sliced tomatoes .
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. chicken was relocated to the meat cooler
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit raw burgers stored over cooked chicken wings and meat balls .
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw chicken
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Items in walk in cooler (wings, deli meats) cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.cooler was turned down to lower the temp and bags of ice were added to TCS food items
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Facility does not have written procedures for using Time as a public health control for the pizza by the slice
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
11/06/2015Routine
Quaternary ammonium concentration in 3-vat sink measured at 200 ppm.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Several foods in top of the prep cooler across from the grill are at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep lid closed as much as possible in order to maintain proper cold holding temperatures.
02/06/2015Routine

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