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

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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:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Less than 50 ppm measured in wet wiping cloth bucket.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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+.
    Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
  • 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.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 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.
    Replace the paint brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1510 - The person in charge could not provide a small diameter 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.
  • 1570 - Rusty shelving in the walk-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the walk-in cooler shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket to all prep units are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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
    Clean and sanitize these surfaces for food contact.
  • 3170 - Observed coving detaching from wall under dishwashing machine drainboard and light shield missing from rear of facility.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Intake and exhaust air ducts in the restrooms are noted in need of cleaning.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 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.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer measured at greater than 200 ppm in wet wiping cloth bucket.
    Maintain chlorine concentration between 50 and 100 ppm in wet wiping cloth buckets.
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:
  • 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.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PIC LOWERED TEMPERATURE. TEMPERATURES WILL BE RECHECKED THIS AFTERNOON.
  • 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
    Clean and sanitize these surfaces for food contact.
  • 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.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CONTACT DISHWASHER COMPANY TO CHECK UNIT. INSTALL A SANITIZER ALARM ON THE DISHWASHER. PIC INSTRUCTED EMPLOYEE TO INITIATE MANUAL SANITIZING IN THE 3C SINK.
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:
  • 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.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0160 - Corrected During Inspection Critical A food employee failed to remove his gloves and wash his hands after handling raw beef.
    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.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food (preparing sandwiches) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 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.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
    Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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.
  • 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
    Clean and sanitize these surfaces for food contact. SPOONS CLEANED.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: mixer bowl.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. DISCUSSED METHOD TO SANITIZE BOWL.
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:
  • 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.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC DISCUSSED WITH EMPLOYEES. EMPLOYEES DONNED GLOVES.
  • 0820 A 1 - Corrected During Inspection Critical Meatballs (it) hot holding at improper temperatures. Temperatures ranged from 130-137F.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. MEATBALLS REHEATED TO 197-200F.
  • 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.
    Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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.
  • 0960 2 - The food contact surface of the grocery bag storing the bruschetta is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the grocery bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1370 - Repeat 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.
  • 1570 - Repeat The door gaskets to the prep unit is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy 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
    Clean and sanitize these surfaces for food contact. ICE MACHINE CLEANED DURING INSPECTION
  • 1960 - Corrected During Inspection Metal containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2310 B - The rear handwash station is being used to rinse towels.
    The handwash facility identified above is to be used for washing hands only. PIC DISCUSSED WITH EMPLOYEE.
  • 2890 - Light bulbs in rear near hot water heater are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor underneath grill station and wall to left of pizza oven 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.
  • 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.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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:
  • 0470 A 4 - Corrected During Inspection Repeat Observed food (cheese) stored without being in packages, in covered containers, or wrapped in the prep units.
    Store food in packages, covered containers, or wrappings.
  • 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)
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. ALL ITEMS EITHER DISCARDED OR RELOCATED TO WALK-IN COOLER.
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods hot holding at improper temperatures:meatballs (temperatures ranged 107F - 165F - it)
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. MEATBALLS REHEATED.
  • 1370 - Repeat 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.
  • 1570 - Repeat The door gaskets of the pizza prep unit are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC STATED EXPECTED TO ARRIVE IN 2 WEEKS.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the rear of the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Repeat Light shields with dead bugs and walls beside the pizza oven 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.
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:
  • 0220 - Critical The employee is drinking from an uncovered container (glass bottle) in the food preparation area.
    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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Raw animal food (fish) stored over ready-to-eat (RTE) food (pasta) in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Corrected During Inspection Critical Flour/breading for raw animal foods not discarded after one day.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped in the prep units.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection In-use utensils (metal pizza paddle) improperly stored between use. Observed pizza paddle stored between prep table and wall.
    Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 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.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical (CORRECTED DURING INSPECTION) The following foods hot holding at improper temperatures:top layer of meatballs (111F, 130F - it)
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. MEATBALLS REHEATED. TEMPERATURES TAKEN 189F, 193F.
  • 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)
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. ALL ITEMS EITHER DISCARDED OR RELOCATED TO WALK-IN COOLER.
  • 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.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1370 - Repeat 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.
  • 1550 - The restroom handsink and the right side of the prep sink are not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The door gaskets of the pizza prep and sandwich prep units are damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. PIC HAS ORDERED GASKETS.
  • 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.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy 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)
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The non-food contact surface of the table underneath the microwaves has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the rear of the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 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
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC HAS COVING, BUT IN NEED OF GLUE TO INSTALL.
  • 3180 - Repeat Light shields with dead bugs, walls beside the pizza oven, and floor under shelving near dishwasher 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.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Observed purses stored (near kitchen handsink) on top of box of artificial sweetener.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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:
  • 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.
    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.
  • 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.
    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 - Linens in contact with food. Observed cloths used to cover ravioli and stuffed shells in prep unit.
    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.
  • 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.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0670 - No utensils provided for free sample display.
    Provide suitable utensils or effective dispensing methods that protect the food from contamination.
  • 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)
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
    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.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous food (cheese pizza).
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 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.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve 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.
    Repair or replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1150 - The non-food contact surface of the milk crate used as shelving is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 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.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 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.
  • 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.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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.
    Adjust the chlorine sanitizing solution to a level between 50 parts per million (ppm) and 100 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
    Clean and sanitize these surfaces for food contact.
  • 1800 - The non-food contact surfaces of the counter under the microwave and interior of glass chiller have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Plates were observed stored unprotected on the cook's line. Observed unclean rags stored touching plates.
    Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - The rear handsink is slow to drain. In women's restroom right stall, observed handle broken off right toilet.
    Plumbing systems and components shall be maintained in good repair.
  • 2720 - Corrected During Inspection Dumpster was open and uncovered.
    Cover all waste containers when not in continuous use.
  • 2890 - Light bulbs in walk-in cooler and freezer are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler and freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Coving in rear of facility near chicken prep sink is detaching from wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Light shields in rear of facility and wall beside pizza oven 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.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Observed cell phone and keys stored above cook side prep unit.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed unused cooler stored outside facility.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3330 - Corrected During Inspection Critical Working containers of several cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3380 - Corrected During Inspection Critical Wet wiping cloth sanitizer bucket chlorine concentration measured at greater than 200 ppm.
    Maintain wet wiping cloth bucket sanitizer concentration between 50 and 100 ppm.
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:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting 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 (sandwiches, chips, pickles) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Unwrapped/uncovered food in the prep station coolers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0530 - Corrected During Inspection Unpackaged food (pickles) stored in direct contact with undrained ice in prep unit.
    Store unpackaged food in drained ice.
  • 0610 - Food stored on the floor in the walk-in freezer with an accumulation of ice of the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Store equipment in a clean, dry location where it is not subject to splash or contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods (such as lasagna) 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 or within 4 calendar days if held at 45F. 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.
  • 0960 1 - Critical Repeat The food contact surfaces of the paint brushes used as basting brushes are not safe.
    Repair or replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 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.
    Repair or replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 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.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils. PROPERLY SETUP 3-COMPARTMENT SINK.
  • 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.
    Adjust the chlorine sanitizing solution to a level between 50 parts per million (ppm) and 100 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
    Clean and sanitize these surfaces for food contact.
  • 2310 B - Corrected During Inspection The kitchen handwash station is being used as a dump station. Observed ice in the bottom of the sink.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - Observed leak at cold water faucet near mechanical dishwasher.
    Plumbing systems and components shall be maintained in good repair.
  • 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.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed several dented cans on shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. DISCARDED.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food (sub) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. EMPLOYEE PUT ON GLOVES. ENSURE EMPLOYEES CHANGE GLOVES WHEN SWITCHING FROM RAW TO RTE FOODS, AND THEY WASH THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES.
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (sauces) in the walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped/uncovered food in the reach-in coolers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Meatballs (113F- it) and sausage (126F - it) hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. FOODS DISCARDED.
  • 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)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. FOODS DISCARDED. AT PIZZA PREP, SMALL METAL CONTAINERS PLACED INSIDE LARGER CONTAINERS--SMALL CONTAINERS ARE NOT ABLE TO BE COOLED IN THIS MANNER. RECOMMEND USING TWO SMALL CONTAINERS OF THE FOODS OR PLACING SOME FOOD IN THE LOWER PART OF THE UNIT.
  • 0960 1 - Critical The food contact surfaces of the steel wool scrubbers and paint brush used as a basting brush are not safe.
    Repair or replace the scrubbers and brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 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.
    Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1320 - The food temperature measuring device is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 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.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. TEMPERATURE IN UNIT TURNED DOWN.
  • 1570 - Mechanically vented hood filters over the grill have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps 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.
    Adjust the chlorine sanitizing solution to a level between 50 and 100 ppm (parts per million).
  • 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
    Clean and sanitize these surfaces for food contact.
  • 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
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1930 - Soiled linens were found stored outside the facility.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces and prevent the attraction and harborage of pests.
  • 1960 - Cups and metal containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Knife was found stored between prep tables.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2640 - The cover of the refuse container located outside the establishment is not a tight fit. Left lid is broken.
    Replace the door of the outside refuse container with one that is a tight fit.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open and uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 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.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 3170 - Holes in wall behind spray hose in dishwashing area noted in need of repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Premises has accumulation of litter. Numerous items stored by rear door.
    Maintain the premise free of litter. Discard unused and unnecessary items.
  • 3330 - Critical Two working containers stored on chemical storage shelf are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 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.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3460 - Corrected During Inspection Critical Medicine (cold medicine) is located in nonfunctional reach-in unit with lines and equipment.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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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