Vito's Italian Restaurant, 200 Lakefront Drive Unit 105, Mineral, VA 23117 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Vito's Italian Restaurant
Address: 200 Lakefront Drive Unit 105, Mineral, VA 23117
Type: Full Service Restaurant
Phone: 804 822-2567
Total inspections: 3
Last inspection: 03/30/2016
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Inspection findings

Inspection date

Type
Operator to have staff verify reheating cooled products to 165. Observed good glove use and handwashing today. Operator to obtain chlorine test kits for the three compartment sink.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The marinaria and meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator had staff reheat the product to 165 during the inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) sausage, lasanga, marinaria, and meat sauce in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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. Operator dated the products during the inspection.
03/30/2016Risk Factor
Leaving cooling logs for the operator. Operator to email scanned copies once completed discussed reheating verification as well.
  • Critical: Cooling*
    Observation: Marinara 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. Operator voluntarily discarded product during the inspection. Leaving cooling logs for the operator to verify cooling processes.
09/28/2015Routine
Facility is permitted as of today.
Things to complete before hard opening.
Operator to install a handsink at the three compartment sink area pizza prep area.
Operator to ensure all refrigeration is operating at 41 or less with thermometers in place.
Food thermometer in place.
Covered trash can in the Woman's bathroom
Leaving cooling logs for the operator to track cooling process.
Review no bare hand contact with all food handlers.
Detail clean the facility.
A 30 day inspection will be conducted on or around 9-21-15.
No violation noted during this evaluation.		08/20/2015Pre-Opening

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