Villa Italian Kitchen, 241 Fort Evans Rd, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Villa Italian Kitchen
Address: 241 Fort Evans Rd, Leesburg, VA 20176
Type: Fast Food Restaurant
Total inspections: 4
Last inspection: 06/03/2015
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Inspection findings

Inspection date

Type
Perdue oven roasted chicken quarters are received fully cooked, commercially packaged and frozen. Chicken wings are als fully cooked and delivered frozen and commercially packaged by Brakebush.
Quat sanitizer in dish machine measured at 250 ppm
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The roasted chicken that was previously cooked was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Pizza, stromboli, lasagna, roasted chicken and chicken wings on hot holding tables are at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pepperoni, marinara sauce, sausage and mozzarella in top of the pizza prep cooler and cucumber & tomato salad and greek salad on the cold holding table are at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
06/03/2015Routine
Quat sanitizer in 3-vat sink measured at 200 ppm. Chlorine concentration in dish machine measured at 100 ppm.
3670- Post Health Department Permit where guests can see it.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Several foods on the hot holding table are at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station by the 3-vat sink is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only.
09/16/2014Routine
Received a complaint on 9/2/2014 that a guest's 4-yr old daughter almost choked on a 1/4" piece of metal that was in her macaroni and cheese from this establishment. I spoke with the manager on duty about the complaint, and he was also on duty during the incident. He said the customer gave him the piece of metal, which he still had. He showed me the metal sliver and it appears to be metal from a steel scrubbing sponge. The manager believes it may have been in the pan the macaroni noodles were cooked in or in the colander they noodles were strained in. I did not notice any adulterated foods or dishes during my inspection. Informed manager to ensure dishes are always properly rinsed and sanitized after washing with sponges in order to prevent contamination of food and equipment.
No violation noted during this evaluation.		09/16/2014Complaint
Submit application and $40 fee for the Health Department Permit.
Approved for opening once above items have been completed.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Several ceiling tiles are not attached.
    Correction: Attach the tiles to the ceiling to make it smooth and easily cleanable.
07/10/2014Pre-Opening

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