Tony's Pizza, 1013 Shenandoah Square, Woodstock, VA 22664 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tony's Pizza
Address: 1013 Shenandoah Square, Woodstock, VA 22664
Type: Full Service Restaurant
Phone: 540 459-5363
Total inspections: 5
Last inspection: 06/12/2015
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Inspection findings

Inspection date

Type
Note: Rapidly cool cooked product from 135'F to 70' F (within 2 hours), then continue to cool from 70'F to 41'F under refrigeration (within additional 4 hours).
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling 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.
  • Lighting, Intensity
    Observation: Low light intensity was noted in the kitchen area
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
06/12/2015Routine
Thank You for correction of cold holding violation in a timely manner.
No violation noted during this evaluation.		10/03/2014Follow-up
Facility very clean and well maintained at time of inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Product held in Walk-In Cooler and Traulsen (2-Door) Cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/12/2014Routine
Left handout regarding employee health. Facility very clean and well maintained at time of inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the 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.
08/16/2013Routine
Please monitor product temperatures in all refrigeration units closely, especially during times of heavy usage. Temperatures may have to be adjusted accordingly.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) lasagna and spaghetti noodles in the refrigeration unit is 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.
02/10/2012Risk Factor Assessment

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