Vito's Pizza & Italian Restaurant, 8181 Thomas Nelson Highway, Lovingston, VA 22949 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handling sliced cucumber with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Discussed the bare hand contact with the staff and the staff complied during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Baked potato 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 agreed to discard the potato duirng the inspection opertaor to verify cooling procedures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the 1-door preperation box along the line cold holding at improper temperatures
Correction: Operator turned down the unit during the inspection and will monitore the temperatures of the unit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the one door unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all food contact surfaces ran through the dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator set up sanitizer in the three compartment sink during the inspection will use the dishmachine for wash and rinse. Operator agreed to use the set up till the dishmachine is sanitizing properly.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the pizza preperation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Staff provided paper towels during the inspection.
|
02/23/2016 | Routine | |
| No violation noted during this evaluation. | 11/20/2014 | Other | |
Violation of 13-470 was corrected during inspection. Salad refrigerator was cleared of TCS foods and was to be serviced to be able to maintain proper temperature of 41 F, or less.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Specifically, raw eggs were stored in outdoor walk-in over a ready to eat product.
Correction: Store raw shell eggs under ready to eat foods.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility contained dirty cooking utensils, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dirty cooking utensils preventing its use.
|
11/12/2013 | Risk Factor | |
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