A N.Y. Slice, 133 Brown's Way Road, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| The pizza MUT cooler and right sandwich MUT cooler have been serviced and are holder better cold holding temperatures. Make sure not to overstock product in the top wells of these two units. The WIC is still running a little high with product temperature. The owner has ordered an air curtain to install in the WIC and this will hopefully bring down/stabilize product temperature under 41 F. The owner has signed up to attend ServSafe. Text delivered and check accepted. No violation noted during this evaluation. | 10/05/2015 | Follow-up | |
| Notes: 1. Owner contacted a repair technician to come service the two MUT cooler units. Make sure to NOT overstock portions in the top of the units and to even limit how much is stored in the bottom until the units can be set to hold colder temperatures. 2. A pan of margarine/garlic/marinara spread was observed being stored at room temperature. This product must be kept out of the temperature danger zone below (41 F or above 135 F). It is spread on the facility's garlic bread. It CANNOT be left sitting out since it contains hazardous ingredients. 3. Inspector provided information on local contractors that participate in the Dominion Energy Audit program. Strongly encourage operator to reach out to someone ASAP to try and get an air curtain and new door closer installed on the WIC door. 4. Facility MUST mark the time pizzas are made to utilize time as a public health control for pizzas stored at room temperature. Provided a sample write-up to formalize a policy.
|
09/29/2015 | Routine | |
| Establishment with an adequate metal food stem thermometer & chlorine test kit. Wiping cloth/bleach water and dish machine had an adequate chlorine residual when tested. Tuna made to order only. Adequate employee health policy in place. Health permit posted & visible. No violation noted during this evaluation. | 05/01/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/bleach water set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
|
11/19/2014 | Routine | |
| Notes: Employees are using written time control reminder for cooked pizza located on the board. Pizza being replaced every 4 hours. Ventilation hood is getting to the point where it needs to be cleaned. Sanitizing solution in the bucket tested stronger than needed. Use test kit to ensure proper concentration of 50 ppm. Keep both sandwich units covered if not busy. No violation noted during this evaluation. | 07/28/2014 | Routine | |
| Adequate thermometer, chlorine sanitizer, chlorine dish machine, and test kit. Reviewed employee health. Notes: 1. A tray holding portioned sauces in the bottom of the right MUT cooler was blocking air flow. The meatballs and raw chicken were stored directly below the tray. The tray has been relocated to the bottom of the cooler so air will flow freely in the unit. 2. No product should be stored under the intake fan in the bottom far left side of the pizza MUT cooler. Temperatures in the bottom middle and right of the unit are 41 F or less. 3. Monitor temperatures in the WIC to figure out if the unit was going through a defrost cycle, or if something is wrong with the unit. 4. Provided information for Dominion Commercial Energy Audit program.
|
03/24/2014 | Routine | |
| Adequate thermometer, chlorine sanitizer bucket, chlorine dish machine, and test kit. Reviewed employee health. Notes: 1. Temperatures were slightly elevated in the two MUT coolers. Facility was in the midst of Friday night rush, and so it is reasonable to expect product will be used up. Keep small amounts of product in the MUT coolers and lids down whenever possible. If temperatures continue to run high, suggest lowering the thermostat of the two MUT units. 2. Remind staff to check for and pull aside any dented cans. 3. Inside of the ice machine is wiped down every few days. Make sure to keep up with this to prevent any mold build-ups. No violation noted during this evaluation. | 11/08/2013 | Routine | |
| Adequate thermometer, chlorine dish machine, chlorine sanitizer, and test kit. Reviewed employee health. Keep the lids down on the MUT coolers as much as possible when not in use to help maintain better cold holding temperatures. No violation noted during this evaluation. | 05/20/2013 | Routine | |
| Adequate thermometer, chlorine sanitizer, chlorine dish machine, and test kit. Reviewed employee health. If pizza sauce or marinara sauce is made and kept for more than 24 hours those items need to be date marked as well. No violation noted during this evaluation. | 02/08/2013 | Routine |
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