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Inspection Report
La Voglia Italian Restaurant
216 W STREET RD
WARMINSTER, PA 18974
Inspection Date: 04/29/2025
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Repaint the walls in the Pizza Prep area, as these areas are not cleanable.
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La Voglia Italian Restaurant
216 W STREET RD
WARMINSTER, PA 18974
Inspection Date: 10/25/2024
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Raw eggs were stored above ready to eat produce inside the walk-in cooler. The eggs were relocated to prevent cross contamination.
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33
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Approved thawing methods used
Corrected On-Site.
Inspector Comments
Raw shrimp were thawing in standing water in the prep sink. The shrimp were placed in a container and the water was turned on.
383. Potentially hazardous food: thawing.
Except as specified in paragraph (4), potentially hazardous food shall be thawed by one of the procedures that follow:
(1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified in § 385(a)(3) (relating to potentially hazardous food: hot and cold holding).
(2) Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow, for one of the following:
(i) A period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3).
(ii) A period of time that does not allow thawed portions of a raw animal-derived food requiring cooking as specified in § 361(a) or (b) (relating to cooking raw animal-derived foods) to be above 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3) for more than 4 hours including both of the following:
(A) The time the food is exposed to the running water and the time needed for preparation for cooking.
(B) The time it takes under refrigeration to lower the food temperature to 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3).
(3) As part of a cooking process if the food that is frozen is one of the following:
(i) Cooked as specified in § 361(a) or (b) or § 362 (relating to microwave cooking).
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.
(4) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-The ice scoop was stored on top of the ice machine
-Tongs were hanging from the oven handle between uses
The utensils were relocated for proper storage.
302. In-use utensils and between-use storage.
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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La Voglia Italian Restaurant
216 W STREET RD
WARMINSTER, PA 18974
Inspection Date: 04/26/2024
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Raw meats were improperly stacked, some above ready to eat produce. EPS discussed proper stacking of TCS foods to prevent cross contamination.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-Debris observed on the splash guard inside the ice machine. Clean and sanitize as per manufacturer instructions.
-Hot water reached 97 degrees F at the 3 basin sink and 110 degrees F at the low temperature dish machine. The hot water heater was turned up. By the end of the inspection, hot water was available at the 3 basin sink. The dish machine did not reach the minimum required temperature. The facility contacted EcoLab for service at the time of inspection. Facility must ware wash manually until the dish machine is repaired. Submit a work order for repair to the Department.
Hot water must be a minimum of 110 degrees F for manual ware washing and 120 degrees F in a low temperature, chemical sanitizing dish machine.
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38
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Personal cleanliness
Inspector Comments
Hair restraints lacking for some food handlers.
Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
(b) Exception. This subsection does not apply to food employees who present a minimal risk of contaminating exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. These food employees may include employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses and wait staff.
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La Voglia Italian Restaurant
216 W STREET RD
WARMINSTER, PA 18974
Inspection Date: 04/27/2023
(View Inspection Report)
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#
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Violation
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38
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Personal cleanliness
Inspector Comments
Hair restraints lacking for some food handlers.
Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
(b) Exception. This subsection does not apply to food employees who present a minimal risk of contaminating exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. These food employees may include employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses and wait staff.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Knives/utensils stored in stagnant water between uses.
-Tongs were hanging from the oven handle between uses.
Utensils were relocated for proper storage.
During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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La Voglia Italian Restaurant
216 W STREET RD
WARMINSTER, PA 18974
Inspection Date: 10/18/2022
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. The owner has a valid Serv-Safe certification. A completed application(SA-71)for CFSM must be submitted to the Department within 5 business days.
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12
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Required records available: shellstock tags, parasite destruction
Inspector Comments
The date of last sale is not recorded on shellstock tags.
250. Shellstock: maintaining identification.
(a) General requirement. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The exception to this requirement is set forth in subsection (b)(2).
(b) Records of identification. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90-calendar days from the date the container is emptied by the following methods:
(1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
(2) When shellstock are removed from their tagged or labeled container, preserving source identification by using a record keeping system as specified in paragraph (1), and ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer.
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Raw chicken and raw fish were stored above ready to eat foods inside the 4 drawer prep cooler. TCS foods must be stacked from top to bottom: least to most hazardous. TCS foods were rearranged to prevent cross contamination.
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38
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Personal cleanliness
Inspector Comments
Hair restraints lacking for food handlers.
Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
(b) Exception. This subsection does not apply to food employees who present a minimal risk of contaminating exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. These food employees may include employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses and wait staff.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Knives/utensils stored in stagnant water
-Ice scoop stored on top of the ice machine
Utensils were relocated for proper storage.
During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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