Travinia Italian Kitchen, 1601 Willow Lawn Drive #800, Richmond, VA 23230 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Travinia Italian Kitchen
Address: 1601 Willow Lawn Drive #800, Richmond, VA 23230
Type: Full Service Restaurant
Phone: 804 288-0100
Total inspections: 8
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type
Consumer advisory asterisks are not needed for foods that are not undercooked, Caesar & Tiramisu made with pasteurized shell eggs, steaks cut in-house. Need parasite destruction records or farm raised, pellet fed verification for salmon.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed food (squash 53F, risotto 54F) double stacked in top well of prep unit above 41F.
    Correction: Do not double stack or over fill wells of prep unit to maintain food at <41F.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Observed inside ice machine in need of cleaning.
    Correction: Clean and sanitize regularly.
12/08/2015Risk Factor
No violation noted during this evaluation.07/28/2015Complaint
prep unit is now maintaining at <41F: tomatoes 33F, dressing 38F. Hand sink now has hot water. Ok for permit.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Cutting boards at the cook line prep units are heavily scored/stained.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing Signage/Handwashing Facilities (repeated violation)
    Observation: No handwash sign posted at back hand sink.
    Correction: Post hand wash signs at all hand sinks.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Some water is starting to pool in grout lines between floor tiles at cook line.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/27/2015Follow-up
Note: Kitchen dishmachine sanitizer level is set a little too high.
Good handwashing and glove use observed.
Follow-up for permit renewal needed - call when ready or I will return in about 2 weeks.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food in the salad prep unit is above 41F: caesar dressing 50F, tomato 46F.
    Correction: Adjust or repair unit to maintain all TCS food at <41F.
  • Equipment - Cutting Surfaces
    Observation: Cutting boards at the cook line prep units are heavily scored/stained.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water at back hand sink is less than 100F (83F).
    Correction: A new mixing valve must be installed. Repair sink.
  • Handwashing Signage/Handwashing Facilities
    Observation: No handwash sign posted at back hand sink.
    Correction: Post hand wash signs at all hand sinks.
  • Physical Facilities in Good Repair
    Observation: Some water is starting to pool in grout lines between floor tiles at cook line.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/08/2015Routine
Facility is well organized and clean. Good handwashing observed by all staff.
NOTES: Watch cooling of roasts and sauces, do not leave roasts covered too much, be sure to stir sauces in ice bath to distribute heat. No items should be stored in ice used for drinks at the bar (fruit syrups/flavorings). IQF, vacuum packaged fish (salmon and tuna) must be removed or the package must be opened after thawing if product is not used within 48 hours of thawing (to prevent c.botulinum risk). Menu consumer advisory needs work - it must be disclosed that the caesar dressing is made with raw egg. If tiramisu is made with raw egg, that also must be disclosed. If shrimp and salmon are not offered undercooked, the asterisks should be removed from these items directing customers to the consumer advisory. If salmon is offered undercooked, records for parasite destruction or verification that it is a product that has been raised to eliminate the potential for pathogenic parasites must be provided.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed barehand contact with ready to eat foods: wait staff handles sandwiches when boxing to-go and lemons for drinks, expo line staff also handled sandwiches and breads when dressing plates.
    Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed pasta salad at wait line at 49-54F.
    Correction: Time will be used as a control instead of temperature. A written policy must be made stating that pasta salad will be placed on time control (put out at 11AM, discarded at 3PM).
12/31/2014Risk Factor
Annual permit issued
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed the meat slicer is soiled with dried encrusted food debris.
    Correction: Clean the meat slicer.
  • Kitchenware and Tableware (corrected on site)
    Observation: Observed the saucers on the patio are turned upward/food contact surface is exposed to possible cross contamination.
    Correction: Place an inverted saucer on top of the bottom saucer/provide some means of protection. Saucers were removed.
08/25/2014Routine
No critical violations noted. 30 day permit issued
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Observed the lack of identification labels on the bulk bins/lids.
    Correction: Supply the identification labeling.
  • Lighting, Intensity
    Observation: Observed 38.42 foot candles of lighting on the cook line
    Correction: should be a minimum of 50 foot candles.
07/25/2014Routine
This is a courtesy inspection. The following are needed prior to operation: 1. Supply a sign at all handwashing sinks. 2. Supply soap at all handwashing sinks. 3. Supply a chemical test kit for your solutions/dishwashing machine. 4. Provide thermometers in each refrigeration unit. 5. Supply a covered trash can in the female restroom. 6. Supply the consumer advisory and disclosure on the menu. 7. Provide a certified food manager/someone who can demonstrate knowledge. 8. Supply a copy of a menu. 9. Clean up all construction debris. 10. Phone the Henrico Health Dept. for an opening inspection.
No violation noted during this evaluation.		07/15/2014Other

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