Dolce Vita, 10826 Fairfax Bv, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Dolce Vita
Address: 10826 Fairfax Bv, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 703 385-1226
Total inspections: 2
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
RECOMMENDATIONS and REMINDERS:
1) Please use test strips to check sanitizer solutions at least once a day.
2) Monitor and log temperatures for cold holding, hot holding, cooling and receiving.
3) Clean ice bins and soda guns regularly to make sure there is no mold on the inner surfaces. Also, make sure the milk tube for the espresso machine is wiped using sanitizer solution.
(Note: Time includes inspection time only).
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Mozzarella cheese was opened on Monday.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: Wrong chemical was being used, changed the container and it was sanitizing at 100 ppm. Also, the quaternary ammonia dispenser at 3-vat sink was observed dispensing at 0 ppm. Note: Changed the container of the sanitizer and it was dispensing at 200 ppm.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulbs in the kitchen above the mop sink are not covered by a protective shielding.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
03/03/2016Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken broth 48F, shrimp broth 50 --on ice at cookline. Sliced mozzarella 48F (inside) and 45F (prep top)--Avantico 2DR prep refg.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Put all items inside the refrigerator.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the chlorine solution was measured at more than 200 ppm in wet wiping bucket near coffee machine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water.
07/07/2015Risk Factor

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