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Restaurant Inspections: Tuscani Italian Grill Cited for 16 Health Code Violations

| March 2, 2015 | 0 Comments | Thought for Food

restaurantinspectionslogoThe Prince William Health District cited local Italian restaurant Tuscani Italian Grill for 16 violations of the health code.

The restaurant, located at 9987 Sowder Village Square in Manassas, was inspected Feb. 13 and the inspector found four critical and 12 noncritical violations,

Tuscani Italian Grill was previously cited for 18 violations Feb. 25, 2014.

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

Critical Repeat (Corrected During Inspection): Dry debris on vegetable peelers hanging on wall shelf.

Critical (Corrected During Inspection): Frying pans were not observed sanitized after being washed at the 3-vat sin

Critical Repeat The end of rise-arm spray hose by the dishwasher extends below the flood rim level of the scrap sink.

Critical Repeat: Pump-spray containers of cleaning products not labeled.

Other non-critical violations included:

  • Black pepper?, red pepper, and salt? in paper cups.
  • Repeat: No thermometers in bar top-loading cooler or drawer cooler.
  • The bar handsink is not secured to the bar counter.
  • Duck tape on handles of sieves and whisk.
  • Repeat: The bar cutting board is heavily scratched and scored.
  • Bar soda gun holster not draining.
  • Repeat: Door closer on kitchen exit door is broken.
  • Less than 20 foot candles of light was noted in the women’s restroom. Measured 5-10 foot-candlers.
  • Repeat: Dead lamps in exhaust hood, and dry storage area.
  • Ceiling panels missing in walk-in cooler area.
  • Repeat: Women’s restroom door closer broken.
  • Repeat: Cleaning equipment stored at service area handsink.

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 agency 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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