Nick's Italian Kitchen, 1314 Magnolia Ave, Buena Vista, VA - Restaurant inspection findings and violations

December 02, 2008 (Routine)

Violations:

• 0560 - Linens in contact with food, using a towel as a food cover on the taco beef in the walk in.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0820 A 1 - Corrected During Inspection Critical Hot holding at improper temperatures; meat balls at 133 degrees in the hot well. Need to be 135 de
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Water was put into the heat well so it contacts the bottom and sides of the pans. By time inspection was over, meat balls were OK.
• 0820 A 2 - Critical Repeat Cold holding at improper temperatures: ALL the food in the walk in is 43 degrees. It needs to be 41 degrees or colder.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

Comments:
NOTE: You have various leaks in your sink plumbing. This costs you both for water but also for sewage fees. You would save money to fix them.
Thank you for dealing with issues from the past. I will miss you in my retirement. Blessings on your journey.

September 11, 2008 (Critical Procedures)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee at make unit was making subs without using gloves. When he saw me, he put them on.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Repeat Cold holding at improper temperatures: all foods in walk in refrigerator and milk in the Pepsi unit are ABOVE 41 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

Comments:
This as a critical procedure inspection in which the following areas were inspected:
I. Food and refrigeration temperatures: Good: all refrigerators have thermometers; there is a calibrated metal stem food thermometer;all hot foods were t correct temperatures. Need to do: get the walk in refrigerator and the Pepsi unit set so that they maintain foods at 41 degrees or BELOW, and then DAILY monitor the temperatures to make sure they STAY 41 degrees or below.
II. Employee cleanliness and food handling techniques: Good: employees are clean, in uniform, with short hair or hair restraints; there are plastic gloves available for ready to eat food handling; bathrooms are clean and well supplied; hand sink available with soap and towels and sign. Need to do: the prep/line cooks MUST wear plastic gloves when handling ready to eat foods like subs.
III. Cross contamination and use of 3 compartment sink. Good: food containers, utensils, china, silver,glasses are clean to sight and touch; slicers, cutting board and other food contact surfaces are clean to sight and touch; there are soap and sanitizer and test paper available for use in the three compartment sink.
IV. Pests and labeling and storage of cleaners: Good: no visible pests; all cleaners are labeled and stored in such a manner that an accidental spill would not contaminate food or food contact surfaces.
Welcome home Gjeve.

June 12, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Cold holding at improper temperatures: the walk in and the sandwich unit - TOP and BOTTOM were ABOVE 41 degrees.
  Some of the PHFoods were discarded; some were transferred to another refrigerator. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. The sandwich unit dial had been knocked back; it was re-set to 4. You MUST monitor ALL refrigerators EVERY day to be sure they are holding foods 41 degrees or COLDER. The walk-in refrigerator needs attention TODAY.
• 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide 100ppm of chlorine sanitizer in the 3rd sink of the 3 compartment sink and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2190 - Repeat The hot water is cut off at the kitchen hand sink.
  Repair. Everyone I saw wash their hands washed them at the three compartment sink. The hand sink is for HAND washing.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. THE SQUIRT CONTAINER WAS FILLED UP DURING THE INSPECTION.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen. You are using a cloth hand towel which EVERYONE is using.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
Thank you for installing the self closing springs on the toilet doors. Thank you for discarding the cracked dough pans. The new ones are great.
It is important to get the walk in and the sandwich unit cold enought to hold foods 41 degrees TODAY. In this hot weather, refrigeration units have to work extra hard and it does not take foods long to become dangerous.

March 20, 2008 (Routine)

Violations:

• 1100 - Critical Some of your large dough pans have bad cracks and some have holes.
  Throw these broken pans away. They can not be washed - rinsed - sanitized properly.
• 1900 - Critical Food contact surfaces(glasses, utensils, silver are being washed and rinsed off ONLY.
  All food contact surfaces are to be washed - rinsed - SANITIZED. That is what the 3rd sink is for.
• 2190 - The hot water to the kitchen hand sink is cut off due to a leak.
  Repair this faucet so hot water can be turned back on.
• 2920 - Toilet room doors are not provided with a self- closing door so that the door stands open.
  Provide door closers for both of the toilet doors to prevent the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all refrigerators; a metal stem thermometer to monitor food temperatures; all potentially hazardous foods at correct temperatures; employees are clean, in uniforms with caps and gloves as needed for handling ready to eat foods; clean kitchen; no sign of pests; there is chlorine and test papers available for the 3 compartment sink (but it appears they are NOT being used); bathrooms are clean and well supplied.

December 18, 2007 (Critical Procedures)

Violation: -

Comments:
Received a complaint regarding the chicken salad. I found the chicken salad to be at proper temp.@ 41 degrees F. Operator stated that they use frozen pre-cooked chicken from commercial source. The chicken is mixed with commercial mayonaise, celery, and seasonings. The product is then held for no longer than three days. I did not see any serious issues at the restaurant in regards to this complaint.

November 30, 2007 (Critical Procedures)

Violation: -

Comments:
I came before opening to monitor the refrigeration temperatures and start up procedures. This is a critical procedure inspection which focused on four things: 1. Refrigeration and food temperatures: thermometers in all refrigerators, a calibrated food thermometer, all PHFoods at correct temperatures. Good Job ! ! 2. Employee cleanliness and food handling techniques: Employees are clean, in uniform with short hair or hair restraints; accessible hand sinks with soap and towels and signs; using gloves at appropriate times; bathrooms are clean and well supplied. Good Job ! ! 3. Cleanliness of equipment and operation of the 3 compartment sink: three compartment sink operated correctly with chlorine sanitizers and test papers available ; slicer and mixer are clean; plates, silver, glasses, cutting boards are clean to sight and touch. Good Job ! ! 4. Pest control and labeling and storage of cleaners/poisons: there are no signs of pests; sprayers are labeled and stored correctly. Good Job ! !

August 29, 2007 (Routine)

Comments:
Thank you ! Thank you ! Thank you !! ALL the refrigerators are holding foods below 41 degrees. I realize it cost some money and you bought a new home style refrigerator to replace the old, but the temperatures are WONDERFUL. Thank you ! All the other violations, except the door closers on the bathroom doors have been addressed. Thank you for your hand work.

August 16, 2007 (Routine)

Violations:

• 0450 - Critical Repeat Food employees failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0560 - Repeat Linens in contact with food. Cloth towel lying on top of pasta in walk in.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0820 - Critical Repeat Cold holding at improper temperatures: multiple foods in walk in, home style, Pepsi and top of make unit are ABOVE 41 degrees. ALL potentially hazardous foods MUST be 41 degrees or colder.
  All cooked and processed foods were discarded. The raw foods were transferred to another refrigerator .Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the three compartment sink. Sanitizer is being poured into the soapy, wash water, not the 3rd sink.
  Provide 100ppm of chlorine sanitizer in the 3rd sink of the 3 compartment sink, and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen hand sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen. Only cloth towels are available and one is hanging on the paper towel rack for use.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
The primary focus of this inspection was food temperatures and to see what progress has been made on correcting violations from the past inspections. Only 2 of the previous violations have been addressed: today there were no employees drinking from open cups or eating, and you have purchased a food thermometer.

May 17, 2007 (Routine)

Violations:

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. ANYTIME an employee touches food that WILL NOT BE COOKED, then they must use paper or tongs, or utensils or WEAR A PLASTIC GLOVE. It may be while you are slicing meats, or making salads, or fixing sandwiches.,
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0560 - Repeat Napkins/ cloth towels in contact with food.
  Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0820 - Critical Cold holding at improper temperatures: potentially hazardous foods ABOVE 41 degrees. in the walk in, in the upper part of the sandwich unit and the upper part of the pizza unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. The walk in repair man has been called. All PHFoods have been moved to other refrigerators.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. You need a thermometer that registers from 0 degrees to 220 degrees in 2 degree increments.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
You MUST make a refrigerator/food daily temperature log so YOU will know EVERY day if the refrigerators are holding foods 41 degrees or colder.

February 08, 2007 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical Three food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. I was in the parking lot when employees arrived. ALL 3 who work in the kitchen started to work WITHOUT WASHING THEIR HANDS.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. I asked the manager to tell the employees to wash their hands and also when they would to wash them during the course of the day. They washed their hands.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee , who was making salads for the day, was NOT wearing gloves.
  Manager was told to instruct all kitchen employees that when touching foods that would NOT be cooked, they MUST wear gloves. Employee did put on gloves. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0560 - Corrected During Inspection Linens in contact with food. Cloth towels are used to cover foods (today it is a container of meatballs and another container of ground beef). One of the towels had ketchup stains on it.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1700 - Corrected During Inspection Critical NONE of the wiping cloths used in this establishment are in a sanitizer solution. They are sitting on cutting board and at various places.Chlorine sanitizing solution used was not at an acceptable concentration.
  Wiping cloths used on food contact surfaces, like cutting boards, need to be stored in a container with 100 ppm of bleach.Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Manager shown how to do this and it was done.
• 2920 - Repeat Toilet room door is not provided with a self-closing door. There are hinge closers on both the bathroom doors but they do not work.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. This needs to be done before FLY SEASON, so flies can not get into the bathrooms and then into the kitchen.

Comments:
Thank you for the following: an accessible hand sink with soap and towels and sign; thermometers in all refrigerators; all PHFoods at correct temperatures; clean employees in aprons, hair restraints, and gloves are available; clean and well supplied bathrooms; clean kitchen; vacuum breaker on the mop hose; no visible pests.

October 24, 2006 (Routine)

Violation: 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door. Both bathrooms need door closers.
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
All the violations, except the one noted above, have been accomplished. You have worked very hard. The front and the back are very clean. The new permit will be issued today. Blessings on your new adventure in Buena Vista.