Emilio's Italian Restaurant, 23 East Beverley Street, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Emilio's Italian Restaurant
Address: 23 East Beverley Street, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 885-0102
Total inspections: 6
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
Excellent hot & cold holding temperatures. Great separation of raw foods and ready to eat. Discussion about cooking utensils wall behind the dishmachine. Keep up the great work!
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The cooking utensils / scoops stored in water buckets over 4 hours.
    Correction: Clean and sanitize these surfaces for food contact at least every 4 hours. Utensils were changed out and new system to be evaluated.
03/15/2016Risk Factor
Excellent hot & cold holding, and cooking temperatures. Great separation of raw foods and ready to eat. Additionally, great date marking. Discussion about making handwashing access as easy as possible, new food code update, cooling log, and plumbing from dishmachine.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing stations
    Correction: Hand drying devices such as individual disposable paper towels,that supplies the user with a clean towel must be provided at all hand washing lavatories. To encourage proper hand washing consider use of paper towel holders.
09/15/2015Risk Factor
Hand washing sink available with warm water, soap, and towels. Reviewed food safety with PIC/owner. Ceiling tiles that are damaged in kitchen to be replaced. Methods to keep noodles moist without cross contamination within grill drawers and walk-in refrigerator to be adopted by PIC and staff. Reviewed proper date marking, sanitation, and temperature controls with PIC.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) foods within the refrigeration units are 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.
10/07/2014Routine
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed food safety information with PIC. Three compartment sink available and in use.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration within the low-temp mechanical ware washing machine.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
03/05/2014Routine
Hand washing sinks available and in use with warm water, soap and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed food safety information with PIC. Maintenance contractor called in for repairing mechanical ware washing machine.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
08/27/2013Routine
No violations observed. Hand washing sinks available and in use with soap and towels. Sanitizing wiping cloth solution available and in use with solution at 100 ppm. Sanitizing testing strips available and in use. Ware washing machine OK. Reviewed proper cooking and cooling processes with PIC. PIC has good food safety knowledge.
No violation noted during this evaluation.		01/16/2013Routine

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