Business & Tech

Restaurant Inspections: Paradiso and Riviera Family Restaurant

The most recently available restaurant inspection reports from March 2-8 in the Kingstowne area.

From March 2-8, the state health department inspected a few restaurants in the Kingstowne area. For prior restaurant inspection reports, click here.

In Virginia, restaurant inspection reports aren't quite as simple as getting a letter grade or an easy-to-see number rating to post in the front window.

That said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation. Inspectors grade restaurants based on critical and non-critical violations.

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A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served." Non-critical violations are generally related to cleaning or maintenance.

"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," according to Virginia Department of Health's website.

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The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment."

Below, find the latest restaurant inspection from the Virginia Department of Health. These inspections reflect visits from inspectors during the last few weeks. Some of the violations were corrected immediately during the recent inspections.

The full reports can be accessed on the health department's website.

Paradiso Ristorante
Critical (corrected during inspection): When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0 ppm total quaternary ammonium compound: Corrected by making chlorine sanitizing solution.
Critical (corrected during inspection): Some refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked.
Critical: Some raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure.
Non-critical: The door gaskets of the walk-in cooler are damaged.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: both bathrooms and front hand sink.

Riviera Family Restaurant
7554 Telegraph Rd.
Date of inspection: March 4
Critical (corrected during inspection): A food employee was observed handling ready-to-eat food using their bare hands. The food was discarded during the inspection.
Critical: Observed unwrapped or uncovered food in the walk-in cooler where the food is subject to contamination.
Critical (corrected during inspection): The following equipment/utensils were observed soiled to sight and touch: mixer, pot for boiling pasta.
Critical (corrected during inspection): Observed cutting boards located at the prep line are not being cleaned at least every four hours.
Critical (corrected during inspection): When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of less than 50 ppm total chlorine.
Critical (corrected during inspection): Some refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked.
Non-critical (corrected during inspection): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Non-critical: Observed that following are in need of cleaning: floors, inside hood, gaskets, walls, non-food shelvings.
Non-critical: Living/sleeping quarters can not be in dry storage.
Non-critical: Following items are in need of repair: missing light bulbs, chest freezer lid, missing ceiling tiles, damaged gasket in 2dr prep cooler, leaking hand sink by 3-vat sink.
Non-critical: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination: fish rods, employee clothes, tools next to customer foods.
Non-critical: Ash trays and/or smoking paraphernalia present in non-smoking area: ashes on shelves and cigarette lighter in kitchen.
Non-critical: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Non-critical (corrected during inspection): The handwashing facility located at cookline is blocked by chair and table and hand sink by three vat is partially blocked by table to hold dirty dishes, preventing access by employees for easy handwashing.
Non-critical (corrected during inspection): Observed the handsink at the cookline being used as a dump station.


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