Vinny's Italian Grill & Pizzeria, Unit 1 - 11105 Leavells Road, Fredericksburg, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Vinny's Italian Grill & Pizzeria
Address: Unit 1 - 11105 Leavells Road, Fredericksburg, Virginia
Total inspections: 18
Last inspection: Apr 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Less than 50 ppm measured in wet wiping cloth bucket.
  • 0700 - Corrected During Inspection Critical The boneless chicken (one part of the chicken read 157F - it) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. RE-COOKED TO 170F+.
  • 0810 - Corrected During Inspection The methods used for cooling Ranch Dressing were not adequate. Ranch dressing was placed in the salad prep unit for cooling. Salad prep unit not able to cool dressing to 41F or below within 4 hours. PIC RELOCATED TO WALK-IN COOLER, AND PLACED DRESSING FROM PREVIOUS DAY IN UNIT.
  • 1100 - The food contact surface of the paint brush/metal banded brush used for basting is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1510 - The person in charge could not provide a small diameter food temperature measuring device.
  • 1570 - Rusty shelving in the walk-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - The door gasket to all prep units are in poor repair.
  • 1580 - Corrected During Inspection The small colored cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC DISCARDED.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards with debris in the cut, interior of ice machine
  • 3170 - Observed coving detaching from wall under dishwashing machine drainboard and light shield missing from rear of facility.
  • 3200 - Intake and exhaust air ducts in the restrooms are noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners stored over potatoes on rear shelving.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer measured at greater than 200 ppm in wet wiping cloth bucket.
April 28, 2009Routine48Details / Comments
  • 0820 A 2 - Critical Repeat Walk-in cooler not cold holding foods at the proper temperature. WIC temperatures noted: cheese (it) 44F, cheese (it) 44F, ham (it) 44F. Due to this, several foods in the various prep units were noted as being out of temperature, though all prep units appeared to be holding temperature.Prep unit: cheese (it) 50F, cole slaw (it) 47F, cheese (it) 47F;PP: cheese (it) 42F, sausage (it) 44F, sausage (it) 44F.PIC stated they received a delivery earlier in the morning, and the walk-in cooler door was left open for about 20 minutes. Exterior thermometer on unit read about 40F.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: prep station cutting board with debris in cuts
  • 1890 - Critical The food-contact surfaces of the equipment were not observed sanitized due to the dishmachine not dispensing sanitizer. Sanitizer line had numerous large air bubbles.
November 20, 2008Critical Procedures30Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures for the following conditions of potentially hazardous food: (1) Hot holding, (2) Cooking ground beef. The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Observed employee wiping his hands on his apron. After handling raw meat, employee began wiping his gloved hands on his apron.
  • 0160 - Corrected During Inspection Critical A food employee failed to remove his gloves and wash his hands after handling raw beef.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food (preparing sandwiches) with their bare hands.
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw ground beef stored over calamari in the sandwich prep unit.
  • 0820 A 2 - Corrected During Inspection Critical Cheese (50F - it) in prep unit cold holding at improper temperatures. Cheese was stored on a plate on top of insert pans in the prep unit.
  • 0840 - Critical Repeat The commercially processed ready-to-eat (RTE) deli meats in the refrigeration unit were inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Foods dated 10/28 - 11/06, a time that exceeds the 7 day limit.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: green container of spoons, cutting board with debris in cuts, slicer
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: mixer bowl.
October 30, 2008Critical Procedures90Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling/washing salad. Observed employee remove gloves prior to placing toothpicks into sandwich, touching the sandwich with his bare hands. Scoop not provided for ice at ice machine.
  • 0820 A 1 - Corrected During Inspection Critical Meatballs (it) hot holding at improper temperatures. Temperatures ranged from 130-137F.
  • 0840 - Critical The commercially processed ready-to-eat (RTE) deli meats in the refrigeration unit were inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Foods were marked with 10 to 12 day holding times.
  • 0960 2 - The food contact surface of the grocery bag storing the bruschetta is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - Repeat The door gaskets to the prep unit is in poor repair.
  • 1580 - Repeat The red, green, and white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, prep station cutting boards with debris in grooves/cuts
  • 1960 - Corrected During Inspection Metal containers were found stacked while wet after cleaning and chemical sanitization.
  • 2310 B - The rear handwash station is being used to rinse towels.
  • 2890 - Light bulbs in rear near hot water heater are not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Floor underneath grill station and wall to left of pizza oven noted in need of cleaning.
  • 3290 - Corrected During Inspection Mops and brooms noted to be stored in such a way that it is contaminating Sicilian pans. Sicilian pan cart stored beside mop sink where mops and brooms were hanging.
April 11, 2008Routine410Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Observed food (cheese) stored without being in packages, in covered containers, or wrapped in the prep units.
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:in pizza prep: sausage (50F - it), ground beef (56F - it)in sandwich prep: ham (49F -it), cheese (51F - it), cheese (46F - it), cheese (46F - it)in prep unit: butter (50F - it)
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods hot holding at improper temperatures:meatballs (temperatures ranged 107F - 165F - it)
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - Repeat The door gaskets of the pizza prep unit are damaged.
  • 1580 - Repeat The cutting boards at the hot holding unit and sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine
  • 3080 - Repeat Less than 10 foot candles of light was noted in the rear of the walk-in cooler.
  • 3180 - Repeat Light shields with dead bugs and walls beside the pizza oven noted in need of cleaning.
September 24, 2007Follow-up26Details / Comments
  • 0220 - Critical The employee is drinking from an uncovered container (glass bottle) in the food preparation area.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food (fish) stored over ready-to-eat (RTE) food (pasta) in the refrigeration unit.
  • 0470 - Corrected During Inspection Critical Flour/breading for raw animal foods not discarded after one day.
  • 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped in the prep units.
  • 0550 - Corrected During Inspection In-use utensils (metal pizza paddle) improperly stored between use. Observed pizza paddle stored between prep table and wall.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed one wet wiping cloth not stored in sanitizer at pizza prep station. Measured less than 50 ppm of chlorine in wet wiping cloth bucket near salad station.
  • 0610 - Repeat Food stored on the floor in the walk-in freezer.
  • 0820 - Critical (CORRECTED DURING INSPECTION) The following foods hot holding at improper temperatures:top layer of meatballs (111F, 130F - it)
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:in pizza prep: pepperoni (48F - it), sausage (55F - it)in sandwich prep: cheese (45F -it), cheese (45F - it), turkey (49F - it), turkey (54F - it)in prep unit: cheese (47F - it)
  • 1150 - Repeat The non-food contact surfaces of the milk crates used as shelving and the metal banded basting brush are not designed or constructed to be easily cleanable.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1550 - The restroom handsink and the right side of the prep sink are not sealed to adjoining equipment or walls.
  • 1570 - The door gaskets of the pizza prep and sandwich prep units are damaged.
  • 1570 - Repeat The wooden pizza paddle was observed in a state of disrepair and damaged. Observed wood chipping along the side. The 3-compartment sink is missing the drain plug/stopper.
  • 1580 - Repeat The cutting boards at the hot holding unit and sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, slicer (press and behind blade guard)
  • 1800 - Repeat The non-food contact surface of the table underneath the microwaves has accumulations of grime and debris.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the rear of the walk-in cooler.
  • 3170 - Repeat The following areas noted in need of repair:coving missing beside prep sink, floor tiles under the 3-compartment sink, holes in women's restroom wall where paper towel dispenser used to be
  • 3180 - Repeat Light shields with dead bugs, walls beside the pizza oven, and floor under shelving near dishwasher noted in need of cleaning.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Observed purses stored (near kitchen handsink) on top of box of artificial sweetener.
August 21, 2007Routine516Details / Comments
  • 0160 - Critical A food employee 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. Observed employee wiping hands on unclean apron and continue food prep.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling bread for sandwiches with his/her bare hands. No utensil or gloves provided for lemon placed on customer cups.
  • 0560 - Linens in contact with food. Observed cloths used to cover ravioli and stuffed shells in prep unit.
  • 0570 - Wiping cloths improperly used. Observed customer utensils wiped off/dried with wiping cloth and wiping cloth used wipe cook's knife not stored in sanitizer.
  • 0670 - No utensils provided for free sample display.
  • 0820 - Critical The following foods cold holding at improper temperatures:in sandwich prep: cheese (51F - it)in salad prep: tomatoes (43F - it)in pizza prep: meatballs (50F - it), sausage (43F - it), beef (45F - it)in sandwich prep: yellow American cheese (50F - it), white American (45F - it), salami (47F - it), spicy ham (44F - it), provolone top layer (44F - it), coleslaw (47F - it)
  • 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods such as lasagna and sliced deli meats in the refrigeration unit are not properly dated for disposition.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous food (cheese pizza).
  • 0850 - Critical Cheese pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1100 - Repeat The food contact surface of the metal banded brush used as a basting brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - The non-food contact surface of the milk crate used as shelving is not designed or constructed to be easily cleanable.
  • 1320 - There was no temperature measuring device located in prep units on cook's side, and salad prep cooler noted in need of a new thermometer.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - Wooden pizza paddle and crouton container lid were observed in a state of disrepair and damaged. Observed pizza paddle edge with several cracks and chips, and crouton container lid melted and damaged.
  • 1580 - The cutting boards (small blue and brown, and large prep unit) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the 3-compartment sink. Chlorine concentration measured at less than 50 ppm.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, soda nozzles, interior of ice machine, interior of oven
  • 1800 - The non-food contact surfaces of the counter under the microwave and interior of glass chiller have accumulations of grime and debris.
  • 2000 - Plates were observed stored unprotected on the cook's line. Observed unclean rags stored touching plates.
  • 2350 ii - The rear handsink is slow to drain. In women's restroom right stall, observed handle broken off right toilet.
  • 2720 - Corrected During Inspection Dumpster was open and uncovered.
  • 2890 - Light bulbs in walk-in cooler and freezer are not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler and freezer.
  • 3170 - Coving in rear of facility near chicken prep sink is detaching from wall.
  • 3180 - Light shields in rear of facility and wall beside pizza oven noted in need of cleaning.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Observed cell phone and keys stored above cook side prep unit.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed unused cooler stored outside facility.
  • 3330 - Corrected During Inspection Critical Working containers of several cleaners are not properly labeled.
  • 3380 - Corrected During Inspection Critical Wet wiping cloth sanitizer bucket chlorine concentration measured at greater than 200 ppm.
April 13, 2007Routine919Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food (sandwiches, chips, pickles) with their bare hands.
  • 0470 - Critical Repeat Unwrapped/uncovered food in the prep station coolers.
  • 0530 - Corrected During Inspection Unpackaged food (pickles) stored in direct contact with undrained ice in prep unit.
  • 0610 - Food stored on the floor in the walk-in freezer with an accumulation of ice of the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods (such as lasagna) in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical Repeat The food contact surfaces of the paint brushes used as basting brushes are not safe.
  • 1100 - Critical Repeat The food contact surfaces of the prep station cutting board, middle drawer in container holding pasta in prep unit, and several food storage containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Turbo cooler used to store linens was observed in a state of disrepair and damaged. Observed the right handle of unit broken, detaching from door.
  • 1640 - The in-use water (middle compartment) in the warewashing sink was observed to be heavily soiled or contaminated. THREE COMPARTMENT SINK DID NOT APPEAR TO BE SET UP PROPERLY. DID NOT OBSERVE SOAPY WATER IN FIRST COMPARTMENT. OBSERVED SOAP AND HEAVILY SOILED WATER WITH EQUIPMENT IN MIDDLE COMPARTMENT. THIRD COMPARTMENT CONTAINED CHLORINE MEASURING AT GREATER THAN 100 PPM.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration in the 3-compartment sink. Chlorine measured at about 200 ppm.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, interior of white microwave, cups stored in sugar and salt containers
  • 2310 B - Corrected During Inspection The kitchen handwash station is being used as a dump station. Observed ice in the bottom of the sink.
  • 2350 ii - Observed leak at cold water faucet near mechanical dishwasher.
  • 3100 - Corrected During Inspection Repeat Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed CD's and radio stored on top of boxes of food in the rear of facility and floss stored on shelf above hot holding unit.
May 10, 2006Routine78Details / Comments
No violation noted during this evaluation. April 14, 2006Follow-up00Details / Comments
No violation noted during this evaluation. April 05, 2006Other00Details / Comments
No violation noted during this evaluation. April 05, 2006Other00Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed several dented cans on shelf.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food (sub) with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (sauces) in the walk-in cooler.
  • 0470 - Critical Unwrapped/uncovered food in the reach-in coolers.
  • 0820 - Corrected During Inspection Critical Meatballs (113F- it) and sausage (126F - it) hot holding at improper temperatures.
  • 0820 - Critical The following foods cold holding at improper temperatures:at prep station: most foods including, Alfredo sauce (55F- it), red pepper sauce (64F - it), butter (47F - it), spaghetti (47F - it)at pizza prep: meatballs (51F - it)
  • 0960 1 - Critical The food contact surfaces of the steel wool scrubbers and paint brush used as a basting brush are not safe.
  • 1100 - Critical The food contact surfaces of the prep station cutting boards and brown and blue cutting boards are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - The food temperature measuring device is not easily readable.
  • 1570 - The prep reach-in cooler was observed in a state of disrepair and damaged. The unit is not holding foods at 41F and below. Thermometer inside reads 44F.
  • 1570 - Mechanically vented hood filters over the grill have gaps in between filters.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the 3-compartment sink. Chlorine concentration measured at about 200 ppm.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, interior of white microwave in rear of facility
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:pizza oven hood, shelving in can section, reach-in cooler gaskets
  • 1930 - Soiled linens were found stored outside the facility.
  • 1960 - Cups and metal containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Knife was found stored between prep tables.
  • 2640 - The cover of the refuse container located outside the establishment is not a tight fit. Left lid is broken.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open and uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3100 - Lockers or other suitable facilities are not provided for employees' clothing and other possessions. Employees' personal items such as coats, purses, and lotion stored with single service cups in front cabinets under soda dispenser and in rear storage room on drink boxes.
  • 3170 - Holes in wall behind spray hose in dishwashing area noted in need of repair.
  • 3300 - Premises has accumulation of litter. Numerous items stored by rear door.
  • 3330 - Critical Two working containers stored on chemical storage shelf are not properly labeled.
  • 3340 - Critical Containers of cleaning products not stored separately from insecticides or rodenticides. Observed spray can of bug killer stored with cleaners on chemical storage shelf.
  • 3460 - Corrected During Inspection Critical Medicine (cold medicine) is located in nonfunctional reach-in unit with lines and equipment.
April 04, 2006Routine1114Details / Comments
1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.May 06, 2005Routine01Details / Comments
No violation noted during this evaluation. May 05, 2005Pre-Opening00Details / Comments
No violation noted during this evaluation. April 26, 2005Pre-Opening00Details / Comments
No violation noted during this evaluation. April 01, 2005Other00Details / Comments
No violation noted during this evaluation. November 01, 2004Other00Details / Comments
No violation noted during this evaluation. June 14, 2004Other00Details / Comments

April 28, 2009 (Routine)


Violations: Comments:
Additional temperatures: Reheat: Italian wedding soup (it) 154F; PP: sausage (it) 37F, cheese (it) 40F, garlic & oil (it) 40F; WIC: turkey (it) 35F, sausage (it) 35F, cheese (it) 35F, Ranch dressing (it) 36F; RIC: half-and-half (it) 39F; SP: cooling tomatoes (it) 43F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, RTE: ready-to-eat, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed with PIC:
1) When switching between raw and ready-to-eat foods, employees must remove gloves and wash hands before placing on a new pair of gloves.
2) Ensure the date marks on foods do not exceed the 7 day time limit. A couple foods were inappropriately marked with 8 days. Ensure employees count the day of prep/opening as day 1.
3) When reheating foods, items must reach 165F within 2 hours for prepared foods and 135F within 2 hours for commercially processed pre-cooked foods. Recommend reheating foods on range prior to placing in the steam table, especially denser/thicker items such as meatballs, sausage, and meat sauce. Marinara sauce was reheated on steam table and reach 165F in just under 2 hours.

November 20, 2008 (Critical Procedures)


Violations: Comments:
Additional temperatures: SP: cooling tomatoes (it) 51F, cooling Ranch dressing (it) 49F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, PIC: person-in-charge, st: surface temperature, it: internal temperature

October 30, 2008 (Critical Procedures)


Violations: Comments:
Additional temperatures: PP: sausage (it) 41F, cooling ground beef (it) 48F, cheese (it) 42F, ricotta (it) 32F, cooling tomatoes (it) 50F; RIC: half-and-half (it) 40F, cooling Ranch dressing (it) 48F; WIC: cooling ham (it) 45F, cooling provolone cheese (it) 45F; cooling pasta (it) 59F, Italian wedding soup (it) 45F, egg plant (it) 44F, lasagna (it) 40F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Critical inspections focus on the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Food Source: Sysco, Supreme
Provided food safety class info. to PIC.
PIC stated all meats are fully cooked. No consumer advisory is needed.
Facility needs an employee health policy.
Several items in the walk-in cooler were prepared this morning. Ensure the items cool to 41F or below within 4 hours of prep.

April 11, 2008 (Routine)


Violations: Comments:
Additional temperatures: SP: cheese (it) 42F, cheese (it) 45F, tomatoes (it) 37F, salami (it) 42F, chicken (it) 40F; WIC: meat sauce (it) 40F, cheese (it) 41F; Cook chicken (it) 200F, 192F; Salad Prep: Ranch dressing (it) 54F, 45F, tomatoes (it) 39F
Discussed:
1) Bacon must be kept hot (135F or above), cold (41F or below), or if cooked until crispy, it may be held at room temperature. Also, Time as a Public Health Control may be used. Ensure bacon is being held in one of these methods.
2) Ensure facility has an employee health policy and small diameter probe thermometer. Regulation changes provided.
3) Discontinue using Brillo pads on food-contact surfaces.
4) Ensure ready-to-eat food (including sliced deli meats, pastas, and certain cheeses) held for 24 hours or longer are properly date marked.
Facility has made many significant improvements.

September 24, 2007 (Follow-up)


Violations: Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PP: pizza prep, PIC: person-in-charge, st: surface temperature, it: internal temperature
Facility needs a chlorine sanitizer test kit.
Facility is no longer under enforcement actions.

August 21, 2007 (Routine)


Violations: Comments:
Additional tempratures: SP: pesto sauce (it) 39F, Salad prep: tomatoes - bottom layers (it) 41F; RIC: half-and-half (it) 34F; WIC: cheese (it) 37F, turkey (it) 37F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, SP: sandwich prep, PP: pizza prep, PIC: person-in-charge, st: surface temperature, it: internal temperature
Notice of Violation issued based on repeat violations.

April 13, 2007 (Routine)


Violations: Comments:
Additional temperatures: SP: white American (bottom layer) 40F, provolone (bottom layer) 40F, coleslaw (lower portion) 40-41F; Cooked Philly steak (it) 200F; RIC: cheesecake (it) 39F, half-and-half (it) 38F; WIC: pasta (it) 41F, cooling penne (it) 42F, cooling penne (it) 44F, turkey (it) 39F, lasagna (it) 39F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Calibrated thermometer present.
This is a smoke-free facility.
Discussed with PIC:
1) Ensure cups are completely dry before stacking. Paper towels may be used to dry equipment.
2) Provide a cover (such as a pie/cake cover) to protect food on display (free samples).

May 10, 2006 (Routine)


Violations: Comments:
Additional temperatures: Prep RIC: ham (st) 35F; PP: shredded cheese (st) 44F, beef (st) 44F, 38F, oil & garlic (st) 44F; HH: minestrone soup (st) 139F; True DC: cheesecake (st) 42F; Thawing chicken (it) 36F; WIC: shell eggs (st) 37F, pasta (st) 33F, buttermilk (st) 35F; Cooked stuffed shells (it) 192F.
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.

April 14, 2006 (Follow-up)

Comments:
Site visit to ensure RIC is functioning.
The previous reach-in cooler has been replaced.
The new unit is working.
Thank you for making a timely correction!

April 05, 2006 (Other)

Comments:
Time utilized to enter inspection report dated April 4, 2006.

April 05, 2006 (Other)

Comments:
Time spent discussing inspection report dated April 4, 2006.

April 04, 2006 (Routine)


Violations: Comments:
Additional temperatures: True RIC: cheesecake (st) 40F, WIC: shell eggs (st) 33F, ham (st) 38F, penne pasta (it) 39F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PP: pizza prep, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed with PIC:
1) Oil and garlic mixtures must be kept cold (or hot) or time as a public health control may be used. If using time as a public health control, a written policy/procedure needs to be developed and containers of the mixture must be marked or some indicator used to identify when the specified time is over.
2) Continuous use food contact surfaces (cutting boards, egg slicer, pizza slicer must be cleaned and sanitized at least every 4 hours.
3) Employee health policy and enforcement policy.

May 06, 2005 (Routine)


Violation: 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.(Correct within 30 days).
Comments:
Manager must attend food safety Over Easy on May 18, 2005. There must be a person in charge at all hours of operation who demonstrates food safety knowledge.
Monitor temperatures in refrigeration units to ensure foods are held at 41F degrees or below.
Facility is in substancial compliance with the Commonwealth of Virginia Board of Health Food Regulations. Permit issued.

May 05, 2005 (Pre-Opening)

Comments:
Provide thermometers in all refrigeration units.
The dish washer needs a sanitizer indicator device installed. (30 days)
Remove construction equipment and paint.
Clean and sanitize cooking equipment- fryers, grill, etc.
Resurface or replace cutting boards at steam table and sandwich prep cooler.
Label all chemical spray bottles.
Clean and sanitize prep sink and all food prep tables.
All refrigeration units should read between 36F-38F to keep foods at 41F and below.
Thoroughly clean and sanitize interior and exterior of refrigeration units.
Repair condensate leak inside the sandwich prep unit.
Manager must attend food safety Over Easy on May 18, 2005.
Clean fan cover inside the Keg cooler.
Provide sanitizer test kit for Chlorine.
Provide metal stem food thermometers reading 0F degrees to 220F degrees.

April 26, 2005 (Pre-Opening)

Comments:
Pre-Opening Walk Thru.
Caulk hood and stainless steel wall covering to wall. Caulk right side of prep sink to wall. Fill holes in ceiling around couduit and pipes.

April 01, 2005 (Other)

Comments:
Construction walk thru with Vinny Vitale. Facility is still undergoing construction.
There is no air break/gap at the plumbing connections below the food prep sink. Provide an air break/gap to prevent backflow of waste water into the sink basin.
Also discussed caulking all sinks and counters to walls.

November 01, 2004 (Other)

Comments:
Plan review of revision submitted July 22, 2004. Additional shelving and prep sink for preparation of produce have been provided as requested. Plan does not specifically address splash guards at handwashing sinks. Finishes as planned for walls and ceilings are acceptable.

June 14, 2004 (Other)

Comments:
Plan review conducted. Please provide the following prior to approval of the plans: splash guards are needed at both handsinks located in the food preparation area, provide additional shelving for the storage of dry goods, equipment & utensils and toxic materials, provide the purpose for the enclosed room located in the back of the kitchen. Recommend providing a prep sink for the preparation of produce and other food items. Also recommend providing stainless steel or FRP on the walls behind the cooking equipment, 3 compartment sink and dishwashing machine. These materials provide a more durable and easily cleanable surface in areas subject to heavy water usage and grease buildup.

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