Sal's Italian Bistro, 125 South Main Street, Edinburg, VA 22824 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sal's Italian Bistro
Address: 125 South Main Street, Edinburg, VA 22824
Type: Full Service Restaurant
Phone: 540 984-9300
Total inspections: 5
Last inspection: 06/25/2015
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Inspection findings

Inspection date

Type
Facility very well organized at time of inspection. Great job with product temperature control.
No violation noted during this evaluation.		06/25/2015Routine
Utensils must be dipped in sanitizer after being washed and rinsed in mechanical dish machine until the unit is repaired. Facility very clean and well maintained at time of inspection
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
07/09/2014Routine
Facility very clean and well maintained at time of inspection.
No violation noted during this evaluation.		06/07/2013Risk Factor
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that steaks may be served undercooked.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
12/30/2011Follow-up
Facility very clean and well maintained at time of inspection. Exhaust hood last serviced August 2011 / Fire Suppression & Extinguishers last serviced July 2011 / December 2010. Left handout regarding Consumer Advisories.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The staff is drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Hands - Preventing Contamination from Hands*
    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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Unwrapped or uncovered food in the Walk-In Cooler.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Thawing
    Observation: Improper methods used to thaw product.
    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*
    Observation: Raw Chicken, Cooked Ground Beef, Lasagna, etc. cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) lasagna and tomato sauce 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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that steaks may be served undercooked.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
12/09/2011Routine

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