New manager ( Jason Jackson). Big improvement. No violation noted during this evaluation. | 03/04/2016 | Other | |
Needs improvements.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Tomato sauce at improper hot holding temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) was not available
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: long white cutting board on the prep.table.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The mop sink and floor drain under thre tree vat sink need cleaning causing odors and flies.
Correction: Plumbing systems and components shall be maintained in clean and in good repair.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control drain flies in the mop sink.
Correction: The presence of drain flies was out of control. The pest control company is not doing a good job.
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07/23/2015 | Routine | |
Excellent operation.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walkin 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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The main white cutting board.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/02/2014 | Risk Factor | |
Shellfish source : Sysco No violation noted during this evaluation. | 06/06/2014 | Pre-Opening | |
See site copy for details. No violation noted during this evaluation. | 05/22/2014 | Pre-Opening | |
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