Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The mechanical dishwasher was getting no detectable sanitizer associated with the sanitizing step.
Correction: We require that the sanitizer level associated with the mechanical dishwasher be 50 to 100 associated with the sanitizing step of the mechanical dishwasher. Until the mechanical dishwasher is again sanitizing correctly, we require that all items be sanitized manually, using the three compartment sink, following the run through the mechanical dishwasher. A service call was immediately placed by the establishment management to have the problem with the mechanical dishwasher corrected. We require that the establishment management call us and leave a message once the problem was corrected.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: There are rough surfaces, which are no longer cleanable, on the wall behind the horizontal chest freezer in the back kitchen room.
Correction: We require that all walls in kitchen areas be maintained so that they are smooth and easily cleanable. This area of the kitchen wall needs to be repaired prior to renewal of the permit, on, or before 31-Oct-2016.
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02/08/2016 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 07/09/2015 | Risk Factor | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The mechanical dishwasher was not getting any detectable sanitizer associated with the final rinse step (the sanitizing step) of the mechanical dishwasher.
Correction: We require that the available chlorine associated with the sanitizing step of the mechanical dishwasher be 50 to 100 ppm at all times, as measured by the bleach type test strips. A service call was immediately placed by the establishment management to correct the problem. Until the mechanical dishwasher is again working properly, all soiled items must be washed, rinsed, and sanitized manually, using the 3-compartment sink.
- Floors, Walls, and Ceilings - Cleanability
Observation: There are rough surfaces that are no longer cleanable on the wall next to the kitchen back door.
Correction: We require that all walls in kitchen and food prep areas be smooth and easily cleanable. This wall area needs to be repaired and repainted.
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10/21/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Cloths - Wiping Cloths - Use Limitation
Observation: There was a damp cloth on the prep table in the kitchen room where the mechanical dishwasher is located. There was no detectable sanitizer in the cloth, as measured by the test strip kit for bleach type sanitizers.
Correction: We require that there be sanitizer, at correct strength, in all wipecloths, in the kitchen areas. The available chlorine level must be 50 to 100 ppm at all times, as measured by the test strip kit. This violation was immediately corrected by the establishment management.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: There are rough surfaces that are no longer easily cleanable, on the wall opposite to mechanical dishwasher, in the kitchen room where the mechanical dishwasher is located.
Correction: We require that all walls in the kitchen areas be maintained so that they are smooth and cleanable. This wall needs to be repaired, prior to renewal of the food establishment permit, on, or before, 31-Oct-2014
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04/08/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 09/27/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment and Utensils - Durability (corrected on site)
Observation: There was a metal-banded pastry brush in the kitchen.
Correction: We do not allow metal-banded pastry brushes in food establishments. The area between the metal band, and the wood, is not easily cleanable, at the bacterial level. The metal may corrode and this can create rough surfaces that are not cleanable. Use platic banded pastry brushes, or pastry brushes withno band. This violation was immediately corrected by the establishment management.
- Light Bulbs Protective Shielding
Observation: Two of the fluorescent ceiling lights, above the cold food/sandwich bar, in the kitchen, are missing the protective shielding that we require.
Correction: We require that all lighting in kitchen and food prep areas be shielded. The light covers need to put back in place where they are missing in the kitchen area..
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02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Scotto's Italian Restaurant & Pizzeria, 1412 W Broad St, Waynesboro, VA 22980 »