Humble Pie, 1951 Electric Road, Salem, VA 24153 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Humble Pie
Address: 1951 Electric Road, Salem, VA 24153
Type: Full Service Restaurant
Phone: 540 772-1023
Total inspections: 12
Last inspection: 09/30/2015

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Inspection findings

Inspection date

Type

Small prep unit is holding food at 41 F or below.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards along the prep tables and the one used for the pizza are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves below pizza oven, shelves above pizza prep unit, area around conveyor part of pizza oven and left wall on the inside of the walk-in refrigerator.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
09/30/2015Follow-up
Provided information on cooling, date marking of food and time control.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Cooling* (corrected on site)
    Observation: Hamburger noted not being adequately cooled to prevent the growth of harmful bacteria. Hamburger cooked around 11:30 am was placed in a deep plastic contatiner and put on top of the pizza prep unit while still hot. Hamburger is still 77 F. Other hambuger cambro stacked on top is 54 F.
    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. Hamburger discarded during inspection. Suggest cooling hamburger on a pre-chilled sheet pan on the top shelf of the walk-in refrigerator. Hamburger should not be placed on top of the prep unit until it is 41 F or below.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cold holding at improper temperatures: top of small prep unit is not holding food at 41 F or below - hamburger 43 F, sliced turkey 46 F, cut tomatoes 46 F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Until unit is repaired they will use time control for TCS food stored on the top of this unit. All TCS food must be discarded within 6 hours of removing it from proper temperature control.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed lasagne, mac and cheese, large pieces of ham and turkey and barbecue in the refrigeration unit are not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards along the prep tables and the one used for the pizza are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. There are still meat particles on the part of the food slicer that holds the meat down and also below the slicer blade..
    Correction: Clean and sanitize these surfaces for food contact. PIC will take apart and clean and sanitize slicer.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves below pizza oven, shelves above pizza prep unit, area around conveyor part of pizza oven and left wall on the inside of the walk-in refrigerator.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
09/21/2015Routine
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Spaghetti noodles noted not being adequately cooled to prevent the growth of harmful bacteria. Spaghetti noodles made yesterday are in a deep covered plastic container and are still 44 F. There is sweat on top of the lid and all other items in this refrigerator are
    38 F or below and spaghetti has not been out.

    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. Spaghetti noodles discarded during inspection. Went over how to properly cool noodles.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed pot roast, hamburgers, lasagne and chicken breasts in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) cooked hamburger and cooked spaghetti noodles in the refrigeration unit are 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.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in walk-in refrigerator are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
08/26/2014Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on top of front prep unit.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink discarded during inspection.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food container. Bulk container of flour not labeled.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Flour labeled during inspection.
  • Critical: Cooling* (corrected on site)
    Observation: Spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria. Spaghetti made the day before is still 44-45 F - it is in deep covered plastic container with visible sweat on top and sides of container. All other food in this unit is around 40 F and spaghetti had not been out of the refrigerator.
    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. Spaghetti discarded during inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed lasagne, mac and cheese, and ham in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside lids and around pans in pizza prep unit, bottom shelf of dough table.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Drinks dumped down hand sink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls and floor near pizza prep unit and dough table noted in need of cleaning. Cleaning behind and underneath equipment and shelves also needed.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
03/24/2014Routine
This is a follow-up inspection. The following corrections have been made since last inspection : Glass door refrigerator is holding food at 41 F or below. Wiping cloths are being stored in sanitizer between uses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cold holding at improper temperatures: small prep unit is not holding food at 41 F or below. Top of prep unit - turkey 46 F, sliced tomatoes 44 F, hamburger 44 F.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature discarded during inspection. You may temporarily use time control for food on top of this unit.
10/09/2013Other
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use. Wet wiping cloths on counter, no wiping cloth bucket set up in the back.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cold holding at improper temperatures: small prep unit up front and glass door refrigerator are not holding food at 41 F or below. Top of prep unit - turkey 45 F, sliced tomatoes 44 F, ground beef 44 F. Glass door refrig - lasagne 42 F, chicken salad 43 F. Sliced meats in the bottom of the pizza prep unit are being left out during lunch and are 51 F in the bottom of the pizza prep unit.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust temperature on prep unit and glass door refrigerator so they can hold food at 41 F or below. Limit time sliced meats are out during lunch.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the glass door refrigerator.
    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.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards in the pizza areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: around belt of pizza oven, shelves over pizza prep unit and inside pizza prep unit.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Pizza boxes stored on the floor.
    Correction: Store single service items in its original protective packaging or inverted and at least 6 inches off of the floor.
10/01/2013Routine
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
05/23/2013Follow-up
Glass door refrigerator may not be used to store any food in until it can be repaired. It must not be leaking and also must be able to maintain food at 41 F or below before it can be used.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employee observed handling ready-to-eat (RTE) food with their 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. Went over with employee about when it is necessary to use gloves or utensils with ready-to eat food. Gloves are available and were then utilized by employee.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger stored over RTE food in walk-in refrigerator.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw hamburger moved to bottom shelf during inspection.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food container. Bulk container of sugar not properly labeled.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Sugar labeled during inspection.
  • Food - Miscellaneous Sources of Contamination
    Observation: Food in the glass door refrigeration is subject to contamination from dripping water in this unit.
    Correction: Protect food from miscellaneous sources of contamination. This refrigerator may not be used until it holds food at proper temperature and does not drip water onto food.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Hot holding at improper temperatures: Spaghetti sauce 110 F, chili 121 F in hot holding unit.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food discarded during inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cold holding at improper temperatures: glass door unit is not holding food at 41 F or below. chicken salad 47 F, mac and cheese 46 F, lasagne 46 F. Turkey and ham in right bottom of pizza prep unit are above 41 F - turkey 55 F, ham 50 F. Link sausage on top of unit stored in pan on top of another pan is 56 F.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All potentially hazardous food in the glass door refrigerator was discarded and all other food was moved to other refrigeration (this unit is leaking water). Other food out of temperature was also discarded.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the glass door refrigerator.
    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.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave ovens are observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Pizza boxes stored on the floor.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in the back of the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator. Only one light is working in the walk-in.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of chemicals are not properly labeled. One bottle of chemical not labeled, another bottle was mislabeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Unlabeled bottle was labeled during inspection. Chemical in mislabeled bottle was discarded.
05/07/2013Routine
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards throughout the restaurant are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Pizza boxes stored on the floor.
    Correction: Store single service items at least 6" off of floor.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in back of walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
12/17/2012Follow-up
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: The employee is drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink above single service items.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hands touching ice - no scoop being used. Bare hands used to handle lettuce and tomatoes.
    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. Employees informed about proper glove use and when it is necessary to wear gloves.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cold holding at improper temperatures: glass door refrigerator is not holding food at 41 F or below - tuna and chicken salad 44 F, mac and cheese 44 F. Front display case is not holding food at 41 F or below - creme pie 44 F. Left bottom of pizza prep unit - breaded chicken 55 F, chicken breast 49 F ( door may have been left open)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature on bottom left of pizza prep unit was discarded. Pies will be moved to walk-in refrigerator. Service call will be put in for glass door unit.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards throughout the restaurant are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Pizza boxes stored on the floor.
    Correction: Store single service items at least 6" off of floor.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in back of walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
12/12/2012Routine
No potentially hazardous food is being kept in the display case up front.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Pizza boxes stored on the floor.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and off of the floor.
12/01/2011Follow-up
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the silver single door refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cold holding at improper temperatures: front display case not holding food at 41 F or below. Prepared ranch dressing is 44 F, cheesecake is 43 F
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to walk-in refrigerator during inspection.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of pizza oven, deflector plate in ice machine and shelf used to store pizza pans on.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Pizza boxes stored on the floor.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and off of the floor.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing in poor repair. Faucet at hand sink is dripping.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following are noted in need of cleaning: floors underneath equipment (under make tables and shelving including shelving in walk-in), walls near pizza make table.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working container of chemical is not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle of chemical labeled during inspection.
  • Critical: Toxics - Storage of Toxic Containers*
    Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored over clean side of 3-compartment sink.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
11/14/2011Routine

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