Restaurant Inspections: Health District Inspects Two Local Pizzerias

The Prince William Health District of the Virginia Department of Health inspected two area pizza restaurants for violations of the health code: Tony’s New York Pizza of Bristow and Brooklyn Brothers Pizzeria of Gainesville. Each establishment received notices of critical violations.

Tony's New York Pizza, located at 10314 Bristow Center Drive in Bristow, received one critical violation and three noncritical violations during a routine inspection July 31. Click here to search for detailed information about this restaurant.

According to the Health District report, the critical violation was:

Critical (Corrected During Inspection): Unwrapped or uncovered food.

Other non-critical violations included:

• (Corrected During Inspection): Handwashing facility is blocked, preventing access by employees for easy handwashing.
• Wiping cloths improperly stored between use.
• Repeat: Broken freezer handle.

Brooklyn Brothers Pizzeria of 8010 Crescent Park Drive in Gainesville was inspected Aug. 19 and three critical violations and two noncritical violations were reported during a routine inspection. Click here to search for detailed information about this restaurant.

According to the Health District report, the critical violation was:

Critical: No molluscan shellfish tag records available.

Critical Repeat (Corrected During Inspection): Pizza, for which TPHC is used, not labeled for 4-hour discard/serve time.

Critical Repeat (Corrected During Inspection): Food debris in slicer blade area.

Other non-critical violations included:

• Repeat: Mop sink water line to chemical mixer/dispenser lacks an approved back-flow prevention (BFP) device.
• Dead ceiling light lamps in kitchen & service areas.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When inspectors observe violations during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), they said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”