Restaurant Inspections: Bad To The Bone Smokehouse, Bertucci's Restaurant

In this week's installment of Restaurant Inspections, we profile two establishments located at The Shops at Stonewall in Gainesville: Bertucci's Restaurant, Bad To The Bone Smokehouse. Both of whom were inspected by by the Prince William Health District of the Virginia Department of Health early March.

Bad To The Bone Smokehouse, received one critical violations and seven noncritical violations during a routine inspection March 8. Click here to search for detailed information about this restaurant.

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

Critical (Corrected During Inspection): A food employee failed to wash his or her hands before after engaging in any activity which may have contaminated his/her hands.

Other non-critical violations included:

• Repeat: There were no thermometers in the deli display cooler, one-door work-top cooler, or keg cooler.
• Handsink located between the prep sink and prep table lacks splashguards.
• Repeat: The warewashing machine is not equipped with a device to warn of low sanitizer level.
• Repeat: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
• Rinse-arm wall braces broken.
• The women's restroom lacks a covered trash can.
• Dead lamp in the men's restroom.

Bertucci's Restaurant, was inspected March 5 and no critical violations were reported during a routine inspection. The Italian restaurant received six noncritical violations. Click here to search for detailed information about this restaurant.

According to the Health District report, non-critical violations included:

• (Corrected During Inspection): Water from the hand washing sink at dishwasher was measured at a temperature less than 100°F.

• Repeat (Corrected During Inspection): No disposable towels were provided at the hand washing sink in the pizza prep area.
• Repeat: There were no thermometers located in the 1-door under-counter beverage station cooler, 1-door pasta cooler, and two-drawer cooler, four-door keg cooler.
• Handsink faucet sensor in beverage station area not working.
• Repeat: Less than 50 foot candles of light was noted in the cooking line. Measured 20-35 foot-candles.
• Repeat: Less than 20 foot candles of light was noted in the dishwasher area. Measured 14-18 foot candles.

“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.”