Restaurant Inspections: Bertucci’s Restaurant Cited for 8 Violations of Health Code

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Bertucci’s Restaurant, located at 8114 Stonewall Shops Square in Gainesville, received eight citations Feb. 17 for violations ranging from the lack of thermometers in the bar coolers to a blocked employee handwashing sink.

The establishment was previously inspected March 13, 2013.

According to the Prince William County Health District report, the non-critical violations include:

  • Repeat: Water from the handwashing sink in the dishwasher area was less than 100°F.
  • Repeat: No disposable towels at the pizza prep hand washing sink.
  • No soap at the hand washing sink in the pizza prep area.
  • Repeat: There were no thermometers in the bar coolers.
  • The mop sink water line to the hose with the spray nozzle lacks a back-siphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
  • The handwashing sinks in the dish machine and dough prep areas were unclean.
  • Dead lamps in the dough walk-in cooler and in the small exhaust hood.
  • Repeat:Less than 20 foot candles of light was noted in the dish machine area. Measured 12-15 foot-candles.

Click here to search for detailed information about this restaurant.

“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 violations are observed 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), the Health District 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.”

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