Italian Garden - Inspection Report

Inspection Information:

Facility Type:Fast Food Restaurant
Inspection type:Risk Factor
Inspection date:February 14, 2013
Number of critical violations:2
Number of non-critical violations:  0

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
2-102.11(C)(1)&(4)-(16)   Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene including handwashing and glove changing to help prevent foodborne illness. Poor personal hygiene greatly contributes to foodborne illness.
3-302.11(A)(2)  Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and raw beef stored together, raw chicken over raw lamb in walkin cooler. CFM rearranged items.
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).


Today’s inspection was to conduct a Risk Factor Assessment. Time As Public Health Control used for pizza and yellow basmati rice If you have any questions or concerns, please call 703-246-2444. Thank You.