Sanzone's Italian Restaurant, 2897 Stuarts Draft Hwy, Stuarts Draft, VA 24477 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sanzone's Italian Restaurant
Address: 2897 Stuarts Draft Hwy, Stuarts Draft, VA 24477
Type: Full Service Restaurant
Phone: 540 337-3373
Total inspections: 6
Last inspection: 10/06/2015
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Inspection findings

Inspection date

Type
Handwashing, and dishwashing, facilities were being maintained properly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods were "out of temperature" on top of the cold food prep bar on the "front line." Food was "out of temperature" in the reach-in refrigerator below the cold food prep bar on the "front line." Roma tomato slices were at 48 F, Ranch dressing was at 48 F. Slices of purple onions were at 48 F, in the reach-in below.
    Correction: When a potentially hazardous "cold" food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous cold foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. Potentially hazardous foods may not be stored in the cold food unit, on the "front line," until this refrigeration unit has been "serviced"/maintained, so that it is again capable of holding all foods at 41 F, at all times.
10/06/2015Routine
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
  • Equipment and Utensils - Durability
    Observation: There is an adhesive shelf liner installed , on the wooden work table surface, between the figidare white refrigerator, and the cold food prep bar, in the front part of the kitchen area.
    Correction: We do not allow the use of "shelf liners" on wood table surfaces (or in utensils drawers) in kitchen areas, because this introduces unnecessary places where bacteria may hide, and may grow. This "shelf liner," which is torn and exposing a rough wood surface, needs to be removed. The wood surface below needs to be sanded smooth, and be sealed or painted. Or the wood may be replaced using smooth, easily cleanable, durable, moisture resistant materials, such as steel. If wood is used, it must be sanded smooth to touch, and then be sealed, or painted.
  • Handwashing Signage/Handwashing Facilities
    Observation: There is no sign that says "employees must wash hands" at the handwashing sink in the "mens' restroom.
    Correction: We require that there be a sign saying something to the effect of "employees must wash hands" at all handwashing sinks that employees may use. The sign needs to be put back in place in the mens' restroom.
02/27/2015Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
  • Nonfood Contact Surfaces (corrected on site)
    Observation: There is a wooden knife rack in the kitchen.
    Correction: We do not allow wooden knife racks in food establishments. The "slots" in wooden knife racks are not easily cleanable, at the bacterial level. Replace with a magnetic strip knife rack, or a smooth, easily cleanable bowl or a smooth easily cleanable storage container, or replace with a steel knife rack. This violation was immediately corrected by the establishment management.
07/31/2014Routine
Handwashing, and dishwashing, facilities were being maintained correctly. No food temperature problems were observed.
No violation noted during this evaluation.		01/08/2014Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: On the cooks' line, there was one carving knife being stored in the "crack" between the smaller cold food prep bar, and the hot holding unit, to the direct right of this cold food prep bar.
    Correction: Knives may not be stored in "cracks" between pieces of equipment- because these areas are not easy to keep clean. Store utensils on knife racks, or in smooth, cleanable bowls or storage boxes, or on the cutting board or steel table surface. This violation was immediately corrected by the establishment management.
07/03/2013Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		01/04/2013Routine

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