Melting Pot Pizza, 138 W 14th St., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Melting Pot Pizza
Address: 138 W 14th St., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 636-6146
Total inspections: 8
Last inspection: 03/24/2016

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.03/24/2016Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: An outer edge of the stainless exhaust hood was observed dripping oil onto the floor.
    Correction: All equipment must be maintained in good repair.
06/26/2015Routine
Clean establishment and well managed facility kitchen
Proper hand washing procedures observed
Good separation of foods in refrigeration units
Food gloves with regular change of food gloves observed
Temperature log with daily entries noted
Probe thermometer noted
Good date marking practices observed
Staff does an excellent job

No violation noted during this evaluation.
05/22/2014Routine
Well managed facility with clean food contact surfaces observed
Good date marking practices
Good separation of foods in refrigeration units
Excellent refrigeration temperatures
Proper hand washing procedures with frequent change of food gloves
pH sanitizer Chlorine 50-100ppm
Food safety knowledgeable
Probe thermometer noted
Good job

No violation noted during this evaluation.
11/21/2013Routine
Discussed observations and inspection report with the person in charge.
At time of inspection violations were corrected.
Overall facility kitchen appeared clean and in compliance
Use of food gloves with frequent changing observed
Refrigeration units with cold holding foods within required limits
Hair restraints and pH sanitizer (QAK QR 200ppm) noted
Clean food contact surfaces
The majority of foods delivered prepackaged and precooked and made to order
NOTE:
Please monitor the temperatures of the sandwich and pizza make unit and the back walk-in to ensure that a temperature of 40F or below is constantly maintained otherwise lower thermostat of have a technician look at the unit
Clean, wash and sanitize all food contact surfaces no less than one every 4 hour to prevent a biofilm of pathogens from accumulating
Wear clean aprons during food prep as needed

  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting 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.
    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.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: The shelf over the sandwich make ubit observed covered with flour
    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 containers of @HAZARDOUS PRODUCT@ are 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.
05/22/2013Routine
No violations noted at time of inspection. Facility, kitchen with food contact surfaces appeared clean and in compliance. Refrigeration unit, cold and hot holding foods within required limits Use of food gloves with frequent changing, good date marking practices, hair restraints and pH sanitizer test kit (QAK QR 200ppm) observed. Food temp holding/prep temps and proper cooling chart observed. Food utensils observed prewrapped. Good job
NOTE: Remember to wear hair restraints at all times duing food preparation

No violation noted during this evaluation.
01/16/2013Risk Factor
No violations noted nor was ther any food prep at time of inspection. Facility kitchen continues to appear clean, organized and well managed. Food contact surfaces clean Refrigeration units, cold and hot holding foods within limits. Use of food gloves, good date marking practices, hair restraints observed
No violation noted during this evaluation.
01/24/2012Risk Factor Assessment
No violations noted at time of inspection. Facility continues to appears clean and in compliance with VDH food code regulations
1. Cold and hot holding foods within required range (cold hold <41F/hot hold >135F)
2. Refrigeration temperatures within required limits (<41F)
3. Food contact surfaces appeared clean
4. Observed use of food gloves, good date marking, time as public health control, hair restraints and sanitizer test kit
5. Hand sink clean and easily accessible
6. Regular professional pest control
Good job

No violation noted during this evaluation.
07/21/2011Routine

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