Restaurant Inspections: Bristow Tony's New York Pizza Cited for Food Storage Issues

The Prince William Health District, who recently visited popular Bristow pizza restaurant Tony's New York Pizza for a routine inspection, cited the restaurant with 7 violations of the health code, including the storage of food at improper holding temperatures.

The restaurant, located at 10314 Bristow Center Drive, received four violations in their July 2013 inspection.

According to the Health District report, the three July 23 critical violations included:

Critical (Corrected During Inspection): Food handlers using a common towel on apron tie to clean their hands.

Critical Repeat (Corrected During Inspection): Raw shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler.

Critical Repeat (Corrected During Inspection): Ham and sliced tomatoes in sandwich cooler at improper cold holding temperatures.

The non-critical violations included:

• (Corrected during inspection): A food employee was observed cleaning their hands in sink used for utensil washing.
• The clean drain board of the dishwasher is not self-draining.
• Corner handsink by soda dispenser leaking and has a loose faucet.
• Dead bulbs in pizza exhaust hood.

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“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, the violations 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.”