Little Italy Restaurant, 6920j Bradlick Shopping Ctr, Annandale, VA 22003 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Little Italy Restaurant
Address: 6920j Bradlick Shopping Ctr, Annandale, VA 22003
Type: Full Service Restaurant
Phone: 703 256-9122
Total inspections: 6
Last inspection: 03/16/2016

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Inspection findings

Inspection date

Type

The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the service invoice for the Traulsen four door cooler and walk-in cooler by March 18, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: traulsen 4 door cooler -- potatoes (53'F), chicken (47'F)
    Correction: walk-in cooler -- pasta (46'F), cheese (46'F), meat sauce (47'F)
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
    Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observe pesticide hung above sauces.
    Correction: MANAGER DISCARDED PESTICIDE. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
03/16/2016Risk Factor
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure:
1) no bare hand contact food to prevent contamination (lemon, ice)
2) to date mark ready-to-eat or potentially hazardous food items that are not used or discarded within 24 hours
3) to monitor cooling methods
4) to monitor walk-in cooler temperature
If you have any questions or concerns, please feel free to contact 703-246-2444.

  • Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
    Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form --- ice
    Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. DISCUSSED WITH MANAGER, MANAGER AWARE THAT BARE HAND CONTACTING ICE COULD CAUSE CONTAMINATION
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following 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: tuna and soup in Traulsen four door cooler/freezer
    Correction: salami removed from freezer in True three door cooler
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
    Observation: The following equipment/utensils were observed soiled to sight and touch: can opener have built up debris
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. MANAGER REMOVED CAN OPENER TO BE CLEANED
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the physical structure in the kitchen is in need of cleaning: walls behind three compartment sink, walls behind cookline, sink drains, and water heater area.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
    Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests -- pesticide behind fryer.
    Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PESTICIDE WAS DISCARDED.
11/09/2015Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED DICED TOMATOES AT 49F, LASASGNA AT 48F, FETTUCCINE AT 49F AND COOKED DICED CHICKEN AT 49F INSIDE THE SUPERIOR 3 DOOR PREP COOLER AT COOKLINE. GARLIC AND OIL MIXTURE OBSERVED AT 80F ON PREP TABLE NEXT TO GRILL.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--ALL POTENTIALLY HAZARDOUS FOODS (PHF'S) IN THIS UNIT WERE PLACED ON ICE. CERTIFIED FOOD MANAGER STATED THAT THE UNIT WAS IN DEFROST. DO NOT PLACE PHF'S IN THE UNIT UNTIL IT CAN HOLD AT 41F OR BELOW. ENVIRONMENTAL HEALTH SPECIALIST (EHS) DISCUSSED USING SMALLER PORTIONS OF THE GARLIC AND OIL MIXTURE AND PLACING THAT ON ICE DURING BUSY LUNCH RUSH AND TO KEEP THE MAJORITY OF MIXTURE IN COOLER.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
05/13/2015Risk Factor
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* Monitor premises for evidence of pests & rodents and communicate findings with Orkin Pest Control(monthly pest control service provider).
* Enclose all interior holes, cracks, and crevices in the walls and floor to prevent harborage conditions for pests & rodents.
* Enclose all exterior outer openings at the front entrance door and the rear entrance door to prevent the potential of entrance from unwanted pests & rodents.

  • Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
    Observation: Employees observed handling lemons and lettuce with bare hands.
    Correction: Discarded at the time of inspection. Ensure all ready-to-eat foods (lemons for water & lettuce for sandwiches) are handled with utensils, gloved clean hands, and other approved physical barriers/utensils to prevent potential of cross-contamination.
  • Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
    Observation: Meatballs consisting of ground beef and raw shell egg cooked to a temperature of 145 degrees at the time of inspection.
    Correction: Meatballs placed back into the cooking oven at the time of inspection to acheive 155 degree minimum for ground beef and raw egg for non-immediate service. Ensure ground beef and raw egg for non-immediate service are cooked thoroughly to a minimum internal temperature of 155 degrees to effectively kill bacteria.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: Tomato Sauce in the hot holding well observed at an internal temperature of 110 degrees after stirring with a calibrated metal stem food thermometer.
    Correction: Tomato Sauce rapidly reheated to an internal food temperature of 170 degrees at the time of inspection. Ensure all foods that are being held hot maintain an internal food temperature of 135 degrees or higher to prevent the potential of bacterial growth.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: Sliced Tomatoes, Diced Tomatoes, & Salsa (46-51) in the cook-line 3DR prep cooler were observed at an internal food temperature of greater than 41 degrees at the time of inspection.
    Correction: All foods placed on ice bath at time of inspection. Monitor internal food temperatures of foods cold-holding to ensure an internal food temperature of 41 degrees or less while cold-holding.
  • Equipment / Good Repair / Operation (corrected on site)
    Observation: The cook-line 3DR prep cooler not operating as designed at the time of inspection. Ambient air temperature was observed at 48 degrees at the time of inspection.
    Correction: Cook-line 3DR prep cooler was serviced at the time of inspection and was observed at an ambient air temperature of 41 degrees. Monitor equipment temperature of cook-line 3DR prep cooler to ensure proper operation.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the front entrance door and the rear entrance door.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Controlling Pests by Routine Inspection of Premises
    Observation: The premises is not being routinely inspected for the presence of rodents. Monitor the premises for indications of the presence of rodents (droppings and gnawings).
    Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
  • Controlling Pests by Eliminating Harborage Conditions
    Observation: Harborage conditions exist: holes, cracks, and crevices in the interior walls near hand-sink in kitchen, around plumbing fixtures, and dish area walls.
    Correction: Fill or enclose holes, cracks, & crevices in walls and floors in the establishment to prevent harborage conditions for pests. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law
    Observation: Pesticides(Ant & Roach Killer) labeled for residential use were observed in the facility and are being applied by the operator to control pests.
    Correction: Discarded at the time of inspection. Ensure residential use pesticides are not used in the establishment to prevent the potential of misuse or cross-contamination.
04/08/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided CFM with no bare hand contact handout.
Note to manager: Observed slow drain under the 3-vat sink, EHS recommends the drain to be service.

  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: slider buns
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.---Talked to the CFM.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lasgana 47F, cooked chicken 46F, shredded cheese 48F, slice tomatoes 50F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---Cooling unit was adjusted to cooling 41 degree and below.
09/17/2013Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBF-751ONE
Dish machine: ADS oi

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knife stored in between a prep cooler and prep table.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.---Item was moved and cleaned
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef 48F, cook chicken 47, beef chili 47F,
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.--Items aboved moved to the freezer.
  • Ventilation Hood System / Drip Prevention
    Observation: Grease from the exhaust hood system at the cook line was observed using a plastic container collecting oil and dripping.
    Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking needed around the dishwashing area.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets on multiple cooling units are damaged.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Cutting Boards / Resurface / Discard
    Observation: The cutting board at the 2dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: knives
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Items above cleaned
  • Physical Facilities Good Repair
    Observation: Observed a couple of holes in the wall not maintained in good repair.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
01/23/2013Routine

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