Villa Italian Kitchen, 8010 Spotsylvania Towne Centre, Fredericksburg, VA 22407 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Villa Italian Kitchen
Address: 8010 Spotsylvania Towne Centre, Fredericksburg, VA 22407
Type: Carry Out Food Service Only
Phone: 540 548-9221
Total inspections: 4
Last inspection: 06/26/2015
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Inspection findings

Inspection date

Type
The above observations were discussed with the person in charge
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
  • Critical: Cooling* (corrected on site)
    Observation: The macaroni and cheese in the walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Macaroni and cheese was made the previous day and measured at 45'F & 46'F internally. The PIC discarded the macaroni and cheese.
    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.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Macaroni and cheese observed in the walk in cooler was made the previous night. The macaroni and cheese was packaged tightly in a large container and covered to cool. Internal temperature of the macaroni and cheese measured at 46'F and 45'F.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the exterior of several stainless steel pans 2. the exterior of the plastic tub and platter on the drying rack
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Food storage containers and large mixing bowls were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the bottom of the door and holes around the door handle.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor around the mixer and the wall behind the 3 compartment sink noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
06/26/2015Routine
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-All in use utensils are washed, rinsed and sanitized at least once every 4 hours.
-Provide a seal along the side and bottom of the back door of the kitchen.
Facility observed to be very clean and well maintained, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. PIC removed the chemicals and placed then in the designated area during the inspection.
    Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
01/13/2015Risk Factor
Inspection conducted as an opening for Villa Italian Kitchen.
The above observations and the following were discussed with the person in charge:
-Ensure all equipment is cleaned and sanitized prior to use.
-Handwashing signs and employee health information provided.
Facility appears to meet the minimum requirements of state and/or local regulations, permit has been issued.
No violation noted during this evaluation.		07/15/2014Routine
Inspection conducted as a pre-opening for Villa Italian Kitchen.
The following items need to be corrected prior to issuance of the permit:
-Ensure all new equipment is cleaned and sanitized prior to use.
-Clean floors, walls, counter's and all prep tables.
-Provide QT-40 test strips to monitor the concentration of the Quat 146 sanitizer. 0-500 ppm
-Grout floors throughout the facility.
-Provide soap/papertowels at all handsinks.
-Label all chemical spray bottles.
-Repair the 3 compartment sink.
-Repair the walk in cooler.
Please contact the health department once the above observations have been corrected for final approval and issuance of the permit.
No violation noted during this evaluation.		07/08/2014Pre-Opening

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