Pino's Pizza, 618 Westover Drive, Danville, VA 24541 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pino's Pizza
Address: 618 Westover Drive, Danville, VA 24541
Type: Full Service Restaurant
Phone: 434 792-7466
Total inspections: 7
Last inspection: 12/03/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/03/2015Routine
No violation noted during this evaluation.06/05/2015Routine
No violation noted during this evaluation.12/03/2014Routine
No violation noted during this evaluation.08/01/2014Routine
All issues corrected at follow up inspection. EHS left Data Logger in sandwich prep unit until Tuesday (4/15/14) to determine how well the unit controls during normal business hours.
No violation noted during this evaluation.		04/11/2014Follow-up
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination, raw chicken over other raw animal foods and/or other RTE foods.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Critical: Cooling*
    Observation: Spaghetti sauce (64 deg.) and Marinara (45 deg) cooked from previous day not 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* (repeated violation)
    Observation: Sliced Tomatoes, Sliced Cheese and Sliced Turkey cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Cooling, Heating, and Holding Capacities (repeated violation)
    Observation: The sandwich prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Repair, replace or provide additional refrigeration units as necessary to maintain foods stored at proper cold holding temperatures. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
04/04/2014Routine
PIC to discard any items stored in the sandwich unit overnight and make adjustments to the unit to properly cold hold foods at 41 deg. F. or lower. PIC to monitor the unit and call for repairs if thermostat change does not bring unit into compliance.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced Tomatoes (45 deg), Cheese Steak (45 deg), Sliced Ham (45 deg), Raw Chicken (50 deg.) cold holding at improper temperatures
    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: Sandwich Prep unit was found cold holding at 46 degrees F. and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Repair or replace refrigeration equipment as necessary to maintain food items at 41 degrees F. or less. Poorly operating equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the Sandwich Unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
07/17/2013Routine

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