Vocelli Pizza, 20630 Ashburn Rd #183, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Vocelli Pizza
Address: 20630 Ashburn Rd #183, Ashburn, VA 20147
Type: Fast Food Restaurant
Phone: 703 729-2929
Total inspections: 7
Last inspection: 02/04/2016

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Inspection findings

Inspection date

Type

Correct the above items/maintain the corrected items as corrected. Door gaskets on makeline cooler in poor repair - replace. Discussed options for cooler A. leave on overnight B arrive earlier to allow cooler to reach temp prior to loading with food. Reviewed correct employee drink containers.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the makeline cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: No date marking observed.
    Correction: Mark the date on foods prepared greater than 24 hours in advance.
02/04/2016Routine
Facility is operating without a current permit. * Submit application and fee for current permit. *Post permit for public view. Application provided for use- submit within 1 week.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw shell egg for personal uses are stored above spinach and ham).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and can opener blade.
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located at the rear kitchen 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. Remove the equipment preventing its use.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the rear kitchen
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
07/10/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs over deli meats.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
11/20/2014Follow-up
Facility is cooking steak - reminder this must reach 155F. Take temperature with food thermometer.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw eggs above deli meats)
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Items in pizza prep cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (cooler at setting #3, adjusted to #2 during inspection. monitor and adjust as needed) CORRECTION INITIATED
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) cut tomatoes in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F or below the food shall be served or sold 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.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the dishwasher area.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
11/10/2014Risk Factor
Initial routine inspection
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
    Correction: Clean and sanitize these surfaces for food contact.
04/22/2014Routine
IMPLEMENT EMPLOYEE HEALTH POLICY (COPY PROVIDED)
SEAL/CAULK AT BASEBOARD AND WALL
PROVIDE QUAT TEST STRIPS
WALKIN FAN GUARDS NEED TO BE CLEANED BEFORE USING FOR FOOD
REPAIR LEAKS UNDER 3 BASIN SINK
ELEVATE HWH PIPE ON FLOOR UNDER 3 BASINS
APPROVED FOR HEALTH CLEARANCE ON OCCUPANCY PERMIT AND ANNUAL HEALTH PERMIT UPON ALL CORRECTIONS

No violation noted during this evaluation.
03/28/2014Pre-Opening
Pre-open inspection requested. Call for reinspection: need to see all equipment on and holding proper temperatures, (thermometers in coolers).
Install: self closer on toilet room door, mop rack, light shiled and bulb in walkin cooler.
Hot water heater installed not what was approved at plan review. Discussed hot water demand-owners to upgrade tank and BTU to provide 75 g/h recovery .
Walkin freezer not installed, to install 1 door reachin freezer. Prep sink not installed - ok.

No violation noted during this evaluation.
12/05/2013Pre-Opening

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