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Restaurant Inspections: Pizza NY Margherita Cited for 12 Health Code Violations

| February 27, 2015 | 0 Comments | Thought for Food

restaurantinspectionslogoGainesville restaurant Pizza NY Margherita was cited for 12 violations of the health code during a routine inspection Feb. 4 for issues ranging from food storage to temperature issues.

The restaurant, located at 5115 Wellington Road, was inspected and five critical and seven noncritical violations were reported by the Prince William Health District.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): Food handler using a common towel to clean his hands.

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

Critical (Corrected During Inspection): Meatballs in sauce and meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.

Critical Repeat (Corrected During Inspection): Chicken wings at improper cold holding temperature.

Critical (Corrected During Inspection): Cleaning product container properly stored.

Other non-critical violations included:

  • Corrected During Inspection: Food in walk-in cooler not covered. Open bag of flour on floor in rear kitchen.
  • Corrected During Inspection: Soiled single-use gloves wiped on common towel on apron string.
  • Condensation/ice in walk-in freezer.
  • Corrected During Inspection: Single-service cups not furnished in original wrapper intact or from and approved dispenser.
  • Corrected During Inspection: The handwashing sink in the front service area is being used for purposes other than washing hands.
  • Dead ceiling lamps in dishwashing area.
  • Heavy dust and smoke on pizza oven exhaust hood canopy.

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 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.”

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