Vinny's Italian Grill & Pizzeria, 3434 Lauderdale Drive, Richmond, VA 23233 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Vinny's Italian Grill & Pizzeria
Address: 3434 Lauderdale Drive, Richmond, VA 23233
Type: Full Service Restaurant
Phone: 804 360-8044
Total inspections: 12
Last inspection: 02/03/2016

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Inspection findings

Inspection date

Type

Gaskets were replaced. Cheese was observed stored in the refrigerator. One cutting board was sanded down. The other will be done soon. Pasta was observed stored in smaller plastic containers at 41, 42 degrees. Okay for permit.
  • Cooling Methods (repeated violation)
    Observation: The methods used for cooling were not adequate (pasta made this morning at 63).
    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.
02/03/2016Follow-up
Discussed cooling for pasta (shallow pans, lid cracked or off during cooling). Time for pizza was marked, but cheese is being left out during lunch. Spoke with PIC about using time as a public health control for the cheese. Replace light bulb above grill. EHS will follow up next week.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Knife was found stored in between prep table and wall.
    Correction: Store utensils on a clean surface.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate (pasta made this morning at 63).
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese is being left out during lunch and then put back in the refrigerator.
    Correction: PIC will use time as a public health control from now on for the cheese. Cheese must be discarded after 4 hours. Recommend using small portions.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the prep refrigerator is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Cutting Surfaces
    Observation: Cutting boards along the prep units are heavily scratched.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
01/28/2016Routine
No risk factor violations observed. Gloves worn.
No violation noted during this evaluation.
04/28/2015Risk Factor
Gloves used. Discussed time control and pasta cooling.
  • Critical: Sewage - Conveying Sewage* (corrected on site)
    Observation: Found mop sink full of equipment and unable to empty mop bucket in sink. Employee stated water is emptied out back door.
    Correction: All waste water is to be disposed of properly. Please use mop sink for mop bucket water (sink was cleared).
02/04/2015Routine
No risk factor violations observed. Gloves worn. Discussed time control for slice pizza and dishmachine chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation.
10/23/2014Risk Factor
No violation noted during this evaluation.07/09/2014Risk Factor
Permit Issued
No violation noted during this evaluation.
03/26/2014Routine
Training was done on employee health- symptoms and hand washing. Seven employees participated in the training.
No violation noted during this evaluation.
12/12/2013Training
No risk factor violations. New sandwich refrigerated prep unit.
No violation noted during this evaluation.
08/27/2013Risk Factor
Today's visit is due to a complaint. The complainant was in the restaurant on 6/11/13 around 7:30 p.m. and noticed a waitress handling salad to serve to customers with her bare hands. I talked with the owner and she was aware of the complaint. Salads are made by servers but tongs are available as well as gloves.
No violation noted during this evaluation.
06/14/2013Complaint
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed sliced lunch meats and chicken at 52 degrees in sandwich unit.
    Correction: Corrected by icing down. Unit will be fixed.
05/10/2013Risk Factor
Ok to permit.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Torn gaskets on prep unit doors.
    Correction: Replace.
  • Lighting, Intensity
    Observation: Light intensity 30 above prep tables.
    Correction: Increase.
02/04/2013Routine

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