5 Critical Violations at Vinny's Italian Grill

Inspectors from the Virginia Department of Health Visited several Lorton restaurants this month. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served." Non-critical violations are generally related to cleaning or maintenance.

Inspections

Vinny's Italian Grill 
7730 Gunston Plaza Dr. 
Date of Inspection: Sept. 13, 2013
5 Critical Violations, 7 Non-Critical Violations

• Critical (Corrected during inspection): The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
• Critical (Corrected during inspection): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  
• Critical (Corrected during inspection): A slicer and knives stored in between pizza prep cooler were observed to be soiled.
• Critical Repeat (Corrected during inspection): When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine. 
• Critical (Corrected during inspection): Meat sauce, meatballs and sausage were held at the improper temperature.  
• Non-Critical (Corrected during inspection): Paper towels were not provided at every hand washing sink. 
  
• Non-critical (Corrected during inspection): Beverage dispensing nozzles were not being cleaned properly. 
  
• Non-Critical : There was no temperature monitoring device inside of 2dr salad prep cooler and sandwich cooler.
  
• Non-Critical (Corrected during inspection): The back door was observed open, allowing in outside elements. 
  
• Non-Critical (Corrected during inspection): Food was found being stored six inches from the ground in a walk-in fridge. 
• Non-Critical (Corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.

Hong Kong Cafe
9441 Lorton Market St.
Date of Inspection: Sept. 25, 2013
1 Critical Violation, 1 Non-Critical Violation

• Critical (Corrected during inspection): There was no certified food manager present at the time of the inspection. 
• Non-Critical (Corrected during inspection): A hand sink was observed to be storing sponges and medicine (only hand washing materials are allowed).

• Critical Repeat (Corrected during inspection): Sliced tomatoes in self-service area and turkey and cheese sandwiches in the glass display were held at the improper temperature.

• Critical: An employee health policy was not present at the time of the inspection. 
  
• Non-Critical: Ice bin surfaces were not being cleaned as required. 
  
• Non-Critical: A sink basin in the hand sink is slow to drain. 

• Critical (Corrected During Inspection): Cooked chicken was not discarded after a 24-hour period. 
  
• Non-Critical (Corrected During Inspection): A hand washing sink was blocked. 
  
• Non-Critical (Corrected During Inspection): The front door was open, allowing in insects and outside elements. 

• Non-Critical: No-smoking signs are not posted at the restaurant. 
  
• Non-Critical (Corrected during inspection): Beverage dispensing nozzles were not being properly cleaned.  
• Non-Critical: Water from the hand washing sink on the front line was measured at a temperature less than 100°F.

• Critical (Corrected during inspection): A certified food manager was not present at the beginning of the inspection. 
  
• Critical (Corrected during inspection): There was unwrapped/uncovered food in a prep cooler. 
  
• Critical Repeat (Corrected during inspection): Knives and a slicer were soiled near a prep table. 
  
• Non-Critical (Corrected during inspection): Food was being stored less than six inches off the ground in a walk-in refrigerator. 
  
• Non-Critical: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
• Non-Critical (Corrected during inspection): Hand soap was not provided at every hand washing sink. 
• Non-Critical (Corrected during inspection): An employee hand washing sink was blocked. 
  

• Critical (Corrected during inspection): There was unwrapped/uncovered food in a prep cooler. 
• Non-Critical (Corrected during inspection): There were not paper towels at every hand washing sink. 

• Critical (Corrected during inspection): Cooked cow tongue, cooked yucca and cooked chicken were not discarded in a 24 hour period.