Re: Villagio of Clifton
Date: January 31, 2013 06:35AM
San Vito Ristorante Italiano - Inspection Report
Facility Type: Full Service Restaurant
Inspection type: Routine
Inspection date: January 08, 2013
Number of critical violations: 6
Number of non-critical violations: 6
Definition of critical and non critical violations
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
3-203.12(B) Critical The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Although shell stock tags are stored at the facility, it is important to remember to write the date on the tag when pulled from the last shell stock being served. Then from the date you write on the tag, store tag for ninety days from that date.
The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
4-702.11 Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: The utensils being sanitzed in the ES2000 dish machine.
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Instructions on sanitizing the utensils using the three vat sink method was provided and the manager assembled the sink with quarternary ammonium which tested at 200ppm
4-703.11(C) Critical Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Fax a copy of the repair of the dishmachine within 10 days showing the repair of the ES2000 chemical sanitizing dishmachine. Quarternary ammonium in the three vat sink tested at 200ppm and is to be used to sanitize utensils until the unit is repaired. A demonstration on how the sanitize using the three vat sink was provided during inspection.
3-501.16(A)(2)(a) Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: breaded mozzerella cheese stick 46f, sliced tomato 43f, diced tomato 43f
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. The temperature on the unit was knocked and the cfm adjusted the unit to a temperature of 39-40f by the end of the inspection. Food placed back into unit.
3-501.17 Corrected During Inspection Critical The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: buld containers of lobster bisque soup, bulk container of marinara sauce. Other items were properly dated marked in walk in refrigerator
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
3-603.11(A) Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Salmon, steak on steak salad, and Tiramisu.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. A sample consumer advisory was provided during inspection today. Fax a copy of all pages with the consumer advisory statement and/or the pages with the foods listed above showing the asterisk on the food item which matches the asterisk on the consumer advisory statment within 10 business days to ATTN: Area E4 inspector; 703-385-9568
4-204.112(B) There was no temperature measuring device located in several refrigeration units.
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
3-302.12 Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oils in bottles
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
4-202.16 The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: The cloth tied around the hobart mixer on the turn handle
Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
43.1-1-5(f) The following items are intended for household use only and are not approved for use in a commercial food establishment: The GE chest freezer in the kitchen.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
4-602.13 The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: clean around handsinks and the gaskets on the refrigeration units.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.11 Observed that the facility has holes in wall in office door, exposed drywall across from walk in refrigerator door.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.