Isabella's Bistro & Salumeria, 1358 Sycamore Sq, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Isabella's Bistro & Salumeria
Address: 1358 Sycamore Sq, Midlothian, VA 23113
Type: Full Service Restaurant
Phone: 804 678-8796
Total inspections: 4
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type
Adequate thermometer and chlorine test kit. Employee health policy is in place. All staff sign off on FDA form 1-B upon hiring.
Notes:
1. Make sure to date mark the sliced and unsliced portions of deli meats once the original packaging has been opened.
2. Repair the floor in the dish area as soon as possible so it becomes easily cleanable.
3. Only items that are cooked, cooled, and reheated: meatballs, marinara, lasagna
4. Suggest monitoring the 2-door True RIC to see if the door seal along the bottom left side of the left door needs replacing. The only elevated food temperature was of a food item stored in that area.
5. Provided ServSafe flyer.
6. Remember that cooling does not start until an item drops below 135 F. It is acceptable to cool product on the counter to pull off high heat so it is not introduced into refrigerators. Please monitor the cooling of the lasagna to ensure it does not negatively effect other cold holding temperatures in the 2-door True RIC (especially during warmer weather).
7. Will discuss the salumeria side of the operation with VDH supervisor to determine who will inspect it in the future.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor floor material located in the dish area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Old wooden sub floor currently exposed with repairs still pending.
    Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
01/13/2016Routine
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employee observed handling ready-to-eat (RTE) food (slicing lemons) with her bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The kitchen hand washing sink is not sealed to walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Indoor Areas - Surface Characteristics (repeated violation)
    Observation: The indoor floor material located at dish wash area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
08/14/2015Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
  • Critical: Hands - When to Wash*
    Observation: Dish washer was observed loading dirty dishes into the dish machine then unloading the clean items without adequate hand-washing.
    Correction: Instruct all dish washers to wash hands between loading dirty items and unloading clean items.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly used.
    Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Meatballs, beef & diced tomatoes were observed cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The reach-in refrigerator is not working properly.
    Correction: Repair/replace the reach-in refrigerator so that a product temperature of 41 or below can be maintained at all times. Service agent replaced relay switch & unit is dropping temperature.
  • Critical: Backflow Prevention, Air Gap*
    Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the drain is less than twice the diameter of the water supply inlet.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Indoor Areas - Surface Characteristics
    Observation: The indoor floor material located at dish machine area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. non-absorbent
    Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. non-absorbent
03/18/2015Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. Establishment with a low temperature dish machine. Adequate employee health policy in place. Health permit issued.
No violation noted during this evaluation.		10/20/2014Routine

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