Village Pizza, 1805 East Side Hwy, Crimora, VA 24431 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Village Pizza
Address: 1805 East Side Hwy, Crimora, VA 24431
Type: Full Service Restaurant
Phone: 540 255-1555
Total inspections: 6
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: There was a plastic container in the basin of the kitchen handwashing sink.
    Correction: Handwashing sinks may be used for nothing except handwashing. Nothing may be placed, or stored, in the handwashing sink basin, even temporarily. We need to do everything possible to encourage frequent, and whenever necessary handwashing.
01/11/2016Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were obsrved.
No violation noted during this evaluation.		07/14/2015Routine
Hand sinks were well stocked and in use. Proper date marking observed. Discussed with PIC proper cooling methods.
  • Critical: Cooling* (corrected on site)
    Observation: Marinara sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    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
    Observation: The methods used for cooling were not adequate.
    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.
12/12/2014Routine
Handsink stocked with towels/soap. Employees observed washing hands and wearing gloves. Additional employee health policy provided. New gaskets placed on all refrigeration/freezer units except sandwich prep (new gasket needed). Discussed the following with staff: proper cooling procedures (information provided)
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Personal drinks stored areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Cooling* (corrected on site)
    Observation: Beef noted not being adequately cooled to prevent the growth of harmful bacteria.
    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.
06/06/2014Risk Factor
Kitchen appears clean. Handsink stocked with soap/towels. Employee health policy available. Discussed the following: date-marking of all ready to eat foods, including commercially processed foods (deli meats), in refrigeration units insure use or disposition within 7 days
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed deli meats in various refrigeration units was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Foods to be date marked today.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets on various refrigeration units are in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
01/23/2014Routine
Handsinks are stocked with soap/towels/signs. Gloves are available for handling ready to eat foods. Good food/equipment temperatures observed. Good sanitizer concentration observed and wiping cloth bucket in use. Discussed the following with owner: replacement of gaskets in two refrigeration units/condensation issue in sandwich preparation refrigerator
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed deli meats/sauces in some refrigeration units were not properly dated for disposition after opening. Items will be date-marked today.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
06/11/2013Risk Factor

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