900° Brick Oven Pizza, 609 E Main St, Purcellville, VA 20132 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: 900° Brick Oven Pizza
Address: 609 E Main St, Purcellville, VA 20132
Type: Fast Food Restaurant
Phone: 703 338-3322
Total inspections: 5
Last inspection: 11/24/2015
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Inspection findings

Inspection date

Type
Maintain the corrected items as corrected. Please clean the ice machine and increase the regular cleaning frequency.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Open drink containers.
    Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
  • Critical: Cooling* (corrected on site)
    Observation: Inadequate cooling - one step
    Correction: Cool potentially hazardous foods prepared ingredients at ambient (or pre-chilled) temperature to 41°F or below within 4 hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods in the sandwich prep cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below - corrected during inspection - cooler was adjusted.
11/24/2015Routine
Maintain the corrected items as corrected, correct the remaining item today. Provided employee health handouts - please review with staff. Ice machine - clean and increase the cleaning frequency.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Some foods hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and hot hold at 135°F or above.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Some foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below. Note: prep cooler was serviced during inspection.
03/19/2015Routine
All items noted during the previous inspection have been corrected - maintain the corrected items as corrected.
No violation noted during this evaluation.		03/05/2014Follow-up
Correct the remaining items prior to the follow-up inspection. Please train staff on employee health policy. Discussed creating master cleaning schedule with PIC.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Open drink container improperly stored.
    Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped food stored in the freezer.
    Correction: Store food in packages, covered containers or wrappings.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Food hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above.
  • Handwashing Cleanser - Availability
    Observation: No hand soap available at the front handsink.
    Correction: Provide hand soap at each handsink at all times.
  • Critical: First Aid Supplies, Storage
    Observation: First aid supplies are improperly stored.
    Correction: Store first aid supplies in a kit or container located to prevent contamination of hands, food and clean equipment.
02/27/2014Risk Factor
Correct the remaining items within 24 hours. Please continue to train staff on employee health.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Employee beverages and food stored in various locations.
    Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and a straw, handled and located to prevent contamination of hands, food and clean equipment and to store personal food in designated areas only.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the rear prep cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the date mark the pasta should have been previously discarded.
    Correction: Promptly discard foods that have reached the end of the seven day cold holding period.
01/30/2013Risk Factor

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