Restaurant Inspections: Tuscani Italian Grill Cited for 18 Health Code Violations

The Prince William Health District cited a local Italian restaurant for 18 violations ranging from a broken toilet to the improper storage of food.

Tuscani Italian Grill, located at 9987 Sowder Village Square in Manassas, was inspected Feb. 25 and five critical and 13 noncritical violations were reported.

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

Critical (Corrected During Inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.

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

Critical (Corrected During Inspection): Accumulation of debris on vegetable peeler.

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

Critical: The rinse-arm hose nozzle extends below the flood rim level of the scrape sink basin.

Other non-critical violations included:

• (Corrected During Inspection): The hand washing facility in the beverage station dishwasher area was blocked, preventing access by employees for easy hand washing.

• Repeat: A sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
• Open bag of flour in dry storage area.
• No thermometer in bar top-loading cooler.

• Rear exit door closer broken.
• Cutting board stored at prep sink faucet.
• Bar cutting board is heavily scratched and scored.
• Toilet in women's restroom broken.
• Broken door closer on women's restroom door.
• Dead ceiling lights in dry storage and electrical panel areas.
• Dead lamps in walk-in unit.

• Maintenance tools stored in such a way that may contaminate food items or clean equipment.
• Repeat: No no-smoking or international no-smoking signs in non-smoking area.

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.”