Vito's Italian Kitchen, 1047 Port Republic Road, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Vito's Italian Kitchen
Address: 1047 Port Republic Road, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 908-1859
Total inspections: 5
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/07/2016Routine
Due to the fact that it restricts air flow the shelf liners in the refrigeration units needs to be removed. Restricted air flow can result in improper cold holding temperatures and poor cooling.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employees were eating at a prep. table in the kitchen.
    Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked Chicken, and fresh mozzarella cheese cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the cooking area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
08/11/2015Risk Factor
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: The raw animal food is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including RTE food such as vegetables, and cooked RTE food.
  • Critical: Cooling* (corrected on site)
    Observation: Red Sauce has not been adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meatballs hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink near the 3 compartment sink was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
01/09/2015Routine
Please address the following: - Finish Installation of the soap and paper towel dispensers at all handsinks, - Cover the exposed drywall in the area of the pizza oven, - Repair the light in the walk-in refrigerator. *Final approval from the building official is required before any food preparation is conducted. Opening date is dependant on the issuance of the Certificate of Occupancy by the Building Official.
No violation noted during this evaluation.		07/24/2014Pre-Opening
This inspection was conducted due to the relocation of the operation. At the time of this inspection the transition to the new location was not complete. Some equipment has not been fully installed, some refrigeration equipment was not in operation, and the auto dish machine is not functional. In addition the facility will need a final cleaning. A follow-up inspection is required.
No violation noted during this evaluation.		07/23/2014Pre-Opening

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