Restaurant Inspections: Chuck Wagon Restaurant, Carini's Pizzeria

Two of Nokesville's local restaurants, the Chuck Wagon and Carini's Pizzeria, received visits from the Prince William Health District on Sept. 26 for routine inspections.

The Chuck Wagon, located at 12846 Fitzwater Drive received one critical violations and 13 noncritical violations.

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

Critical Repeat: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served undercooked.

Other non-critical violations included:

• A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees.
• Accumulation of debris on inside of Ice tea dispenser nozzle valves.
• Improper methods used to thaw meat.
• There were no thermometers in the prep coolers, one-door work-top cooler, or top-loading freezer.
• Repeat: Food stored on the floor in the walk-in cooler.
• Ice bucket not stored in a position to allow air-drying.
• The door gasket on the two-door work-top cooler is broken.
• The top-loading freezer is not elevated off the floor. A cleaning hazard exists.
• The bottom metal shelves in the dry storage room are less than 6" off the floor.
• Repeat: Unfinished wooden shelves in storage area.

• 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.

• Dead lamps in the women's restroom.
• Employee clothing and personal items not stored in a designated area separate fro food items and clean equipment.
• Repeat: Absence of no-smoking signs or international no-smoking signs in lobby/dining area.

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Carini's Pizzeria, a restaurant located at 13065 Fitzwater Drive, was inspected and two critical violations were reported during the inspection. The restaurant received 12 noncritical violations.

According to the Health District report, critical violations include:

Critical (Repeat): There is no handsink in the large storage/dough prep room.

Critical: Backflow or backsiphonage prevention device not installed on the mop sink faucet as required by law.

Other non-critical violations included:

• Repeat: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees.
• Soap was not provided at the hand washing sink in the bar.
• Repeat: No disposable towels were provided at the hand washing sink in the bar.
• Corrected During Inspection: Bulk flour storage bin not labeled.
• Single-service cups & lids not displayed/dispensed so that the lip-contact surfaces are protected from contamination.
• Repeat: The bar top-loading cooler and the top-loading freezer is are not elevated off the floor. A cleaning hazard exists.
• Repeat: Heavy dust on bar top-loading cooler coils.
• Repeat: Heavy frost/ice on inside of upright freezer.
• Repeat: There is no sanitizer test kit for monitoring the concentration of the chemical sanitizing solutions.
• No door closer on employee restroom door.
• Walls in large storage/dough prep room unfinished.
• Cove base molding missing in large storage/dough prep room.
• Repeat: Dead ceiling light lamps.
• Damaged ceiling tiles in large storage/dough prep room.

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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, 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.”