Italiano Cafe, 2013 W State Street, Bristol, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Italiano Cafe
Address: 2013 W State Street, Bristol, Virginia
Phone: (276) 644-1414
Total inspections: 2
Last inspection: May 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0830 - Critical The prepared lasagna in the freezer is not properly dated for disposition.
  • 0830 - Critical The prepared lasagna and cooked noodles in the refrigeration unit is not properly dated for disposition.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Handsink in the kitchen.
  • 3180 - Walls in the kitchen noted in need of cleaning.
  • 3460 - Corrected During Inspection Critical Medicines are located above the three compartment sink.
May 06, 2009Routine23Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Sausage and sliced tomatoes cold holding at improper temperatures.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3660 - Establishment operating without a valid permit.
September 08, 2008Routine13Details / Comments

May 06, 2009 (Routine)



Violations:
  • 0830 - Critical The prepared lasagna in the freezer is not properly dated for disposition.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
  • 0830 - Critical The prepared lasagna and cooked noodles in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Handsink in the kitchen.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Walls in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3460 - Corrected During Inspection Critical Medicines are located above the three compartment sink.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

September 08, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Sausage and sliced tomatoes cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.

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