Tony's Pizza, 402 Patrick Avenue, Stuart, VA 24171 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Tony's Pizza
Address: 402 Patrick Avenue, Stuart, VA 24171
Type: Fast Food Restaurant
Total inspections: 7
Last inspection: 04/06/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cooked onions hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
04/06/2016Routine
No violation noted during this evaluation.12/04/2015Risk Factor
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
08/25/2015Routine
No violation noted during this evaluation.11/14/2014Risk Factor
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Some Ceiling tile in dining area is missing.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in walk in refrigerator not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
04/22/2014Routine
shield light in walk-in refrigerator. Repair ceiling tile in dining area.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) foods 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.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
11/01/2013Risk Factor
Note....gloves required when preparing ready to eat foods.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Correction:
  • Temperature Measuring Devices
    Observation: The temperature measuring device located in refrigerators is not easily readable.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Equipment food contact surfaces/utensils(can opener) were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
05/15/2013Routine

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