Gus's New York Pizza #4, 35 Towne Center Way, Hampton, VA 23666 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Gus's New York Pizza #4
Address: 35 Towne Center Way, Hampton, VA 23666
Type: Fast Food Restaurant
Phone: 757 449-9986
Total inspections: 2
Last inspection: 10/20/2015
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Inspection findings

Inspection date

Type
All temperatures taken internally.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Meat balls hot holding at 125°F. CORRECTED within 30 minutes by turning up the heat on the hot holding unit.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Several TCS foods are cold holding at improper temperatures at two different make tables and one Pepsi display cooler. Noodles in the Pepsi display cooler were at 44°F. Salami in make table #1 was at 45°F. Sausage, pepperoni, and cheese in the second make table were at 51°F, 48°F, 53°F respectively. CORRECTED: Noodles were placed away from the door that was constantly being opened. The salami in the first make table was stacked too high. In the second make table, the items were removed and placed in the walk-in cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Cooling, Heating, and Holding Capacities
    Observation: Make table #2 temperature was 50°F.
    Correction: Make table #2 is not to be used to hold TCS foods until it is capable to maintain 41°F or less.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean plates were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located near the 3-compartment sinkhas items stored in it.
    Correction: Remove the items preventing its use.
  • Critical: Toxics - Identifying Toxic Containers* (corrected on site)
    Observation: Two chemical spray bottle observed without a label. CORRECTED: PIC labeled the bottles during the inspection.
    Correction: Label spray bottles with contents or discard.
10/20/2015Routine
All refrigeration was working properly. Sanitizer at the dish machine was at 50-100 ppm.
No violation noted during this evaluation.		09/18/2015Pre-Opening

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