Restaurant: Dell'Annos Pizza Kitchen
Address: 316 Main Street, Danville, VA 24541
Type: Fast Food Restaurant
Total inspections: 6
Last inspection: 01/06/2016
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed food and the processed foods in the refrigeration units 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.
07/07/2015
Routine
No violation noted during this evaluation.
01/22/2015
Follow-up
Facility uses time as a public health control for pizza bar, salad bar and sandwich bar.
Food Storage Containers - Identified with Common Name of Food Observation: Unlabeled food containers at grill.
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.
Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Critical: Cooling* (corrected on site) (repeated violation) Observation: Pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Raw chicken and cooked chicken cold holding in sandwich prep unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Cooling, Heating, and Holding Capacities (corrected on site) Observation: Sandwich unit cold holding at 46 degrees Fahrenheit.
Correction: Unit temperature adjusted and cold holding at 39 degrees Fahrenheit prior to conclusion of inspection. Improper food storage temperatures are a major contributing factor to foodborne illness.
01/15/2015
Routine
Critical: Cooling* (corrected on site) Observation: Pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
07/30/2014
Routine
Permitted under new name 10/22/13. No violation noted during this evaluation.
Restaurant representatives - add corrected or new information about Dell'annos Pizza Kitchen, 316 Main Street, Danville, VA 24541 »