Air temp inside walk in was 40.7 F. I recommend keeping a bottle of water inside refrigerators for easy monitoring. Workers should not be eating while working.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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03/02/2016 | Follow-up | |
Insufficient refrigeration today. Temps were found above 41 in the walk in. A delivery occurred today from 12-1:30 with the door propped open the entire time. This is a poor practice. No temp check was done today and temp check from last night could not be found. A sign posted on walk in states that the manager on duty and delivery driver are to log the temperatures of frozen, thawed and veggies on the invoice. This was not done today. The compressor to the unit is dusty and it is making a terrible noise. There is no working thermometer in the walk in. A call to district manager was made who assured me that he would call a serviceperson. District manager arrived with a thermometer and to let me know that service person is on their way. Other observations: dirty handsink, dirty ceiling vent, greasy hood filters over fryers, wall behind 3-c sink and prep table are dirty.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food inside walk in found >41 F. No food was found at proper temperature. Air temp was 44 F.
Correction: Call to district manager to allow unit to be serviced. Spoke to manager who said he would call someone immediately.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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03/01/2016 | Risk Factor | |
Reinspection of previous violations. All violations have been corrected except 3170 where some floor tiles are cracked and in poor repair. Manager anticipates corporate to add this to expenditures in 2016. A lot of cleaning has been done. Keep facility looking this good. Annual permit issued. Note: Alfredo sauce is now made with prechilled water.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several floor tiles are cracked and in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/16/2015 | Follow-up | |
A new manager has taken over this store. I am unable to issue an annual permit with the repeat violations still evident. A 30 day permit will be issued to give the new store manager time to correct these on going issues. No further time will be granted. I expect the wall by the pizza oven opening to be cleaned even though it will be difficult to do.
- Cooling Methods (repeated violation)
Observation: A large plastic tub of alfredo sauce was prepared with tap water. It was 74 F. Today alfredo was found at 72.6 F. It was made one hour ago with tap water that was found to be 72.5 F. In an hour it has not lost any heat.
Correction: Cool quickly to 41 F. This must be done in 4 hours. Consider separating into two containers to cool quicker. Manager to find a method that works and all staff to learn. Please keep a cooling log while you are deciding how to do this better.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wheels to shelves, fryer wheels, shelf above pizza warming cabinet, wiping cloth bucket support, pan cart.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Several floor tiles are cracked and in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found dirty: floor around oven wheels, floor edge by mop sink/handsink, wall behind dishmachine, floor under, behind and around fryer, floor by pizza table/retarder, ceiling/wall above pizza table and oven opening, window ledges, floor under shelves by delivery door.
Correction: Clean thoroughly.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Toilet is dirty.
Correction: Keep handwashing facilities/toilets clean and maintained.
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10/13/2015 | Follow-up | |
With the addition of a fryer, consider a grease interceptor for drain lines. You are now generating greasy waste water. This should not be going into unprotected sewer lines. Fryer was not working today. Permit expires 10/31/15. A lot of cleaning is needed. Call for reinspection by 9/30/15.
- Cooling Methods
Observation: A large plastic tub of alfredo sauce was prepared with tap water. It was 74 F.
Correction: Cool quickly to 41 F. This must be done in 4 hours. Consider separating into two containers to cool quicker.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of chlorine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wheels to shelves, fryer wheels, shelf above pizza warming cabinet,components to freezer #3, proof box shelving, exterior of dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found dirty: floor around oven wheels, floor edge by mop sink/handsink, wall behind dishmachine, door from restroom, floor under and around fryer, floor by pizza table/retarder, ceiling/wall above pizza table and oven opening, window ledges.
Correction: Clean thoroughly.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained Toilet is dirty.
Correction: Keep handwashing facilities/toilets clean and maintained.
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08/31/2015 | Routine | |
No critical violations. Store is in need of major cleaning. Floor edges, wall behind fryer baskets, vent to make table, floor under /behind make table all need to be cleaned.
No violation noted during this evaluation. | 03/19/2015 | Risk Factor | |
A lot of cleaning has been done. Keep it that way. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Spray hose is dirty.
Correction: PIC intends to replace.
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10/30/2014 | Follow-up | |
Permit expires 10/31/14. Call for reinspection. You have a lot of detailed cleaning to do. Pizza over rollers look good.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. (spices)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese at 47 F. This was found in a plastic container on top of another plastic container in the pizza table.
Correction: PIC discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following were found dirty: all shelving including those in walk in, wheels of equipment, legs of dishmachine, interior of dishmachine, spray hose attachment, gaskets to refrigerators, mop sink, shelves in proof box.
Correction: Thorough cleaning is needed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floor edges have build up. Floor and wall in disharea have build up.
Correction: Clean these areas.
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10/03/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee working in prep area was chewing gum.
Correction: Employee discarded gum.
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04/18/2014 | Risk Factor | |
Facility was open without a permit 12/01/2013. Prep cooler temps are OK today - Beef sausage @43.5 F is 2 F higher than it should be other foods in the cooler are <41 F. Piece of raw wood under prep cooler must be removed - floor must be cleanable. Annual permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some TCS food in prep refrigerator in >41 F. Ham is 45, Chicken 43.5, raw bacon 46 and wings 43.4 and 46.7 (in bag on top above cold line). There is a large mass of ice hanging onto the top of reach in part of unit (PIC states that it unit was defrosted after last inspection).
11/26/2013 - Prep table temps elevated - ham 45 F and sausage 52 F.
Correction: PIC agreed to discard TCS foods >41 F that had been in refrigerator > 6 hours. Repair unit to maintain food temp 11/26/2013 - PIC will remove built up ice on interior of unit to try to get temperature down. This has been an ongoing problem and temporary "fixes" are not adequate to insure TCS food is held
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Non-food contact surfaces found not clean: wire shelves, area between refrigerator 1 & 3, refrigerator hinges and area around prep refrigerator.
11/26/2013 - Wire shelves have been cleaned but area between refrigerators 1&3 and hinge areas of equipment need cleaning.
Correction: Clean non-food contact areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and coving in poor condition. Several floor tiles missing/loose. Coving has pulled away from wall.
Correction: Repair/replace floor and coving.
11/26/2013 - floor tiles and coving have been replaced - need to finish grouting.
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12/02/2013 | Follow-up | |
Your permit to operate this food establishment expires on 11/30/2013. You cannot operate after that date unless the above violations are corrected and a new permit is issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some TCS food in prep refrigerator in >41 F. Ham is 45, Chicken 43.5, raw bacon 46 and wings 43.4 and 46.7 (in bag on top above cold line). There is a large mass of ice hanging onto the top of reach in part of unit (PIC states that it unit was defrosted after last inspection).
11/26/2013 - Prep table temps elevated - ham 45 F and sausage 52 F.
Correction: PIC agreed to discard TCS foods >41 F that had been in refrigerator > 6 hours. Repair unit to maintain food temp 11/26/2013 - PIC will remove built up ice on interior of unit to try to get temperature down. This has been an ongoing problem and temporary "fixes" are not adequate to insure TCS food is held
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Non-food contact surfaces found not clean: wire shelves, area between refrigerator 1 & 3, refrigerator hinges and area around prep refrigerator.
11/26/2013 - Wire shelves have been cleaned but area between refrigerators 1&3 and hinge areas of equipment need cleaning.
Correction: Clean non-food contact areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and coving in poor condition. Several floor tiles missing/loose. Coving has pulled away from wall.
Correction: Repair/replace floor and coving.
11/26/2013 - floor tiles and coving have been replaced - need to finish grouting.
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11/26/2013 | Follow-up | |
A new wall has been built in unit and new hood and deep fat fryer are in place. Floor under the deep fryer is not finished. The floor must be finished so it is smooth, durable and easily cleanable. Permit to operate this food establishment expires 10/31/2013. A new annual permit will not be issued while there are uncorrected violations of the VA Food Regulations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some TCS food in prep refrigerator in >41 F. Ham is 45, Chicken 43.5, raw bacon 46 and wings 43.4 and 46.7 (in bag on top above cold line). There is a large mass of ice hanging onto the top of reach in part of unit (PIC states that it unit was defrosted after last inspection).
Correction: PIC agreed to discard TCS foods >41 F that had been in refrigerator > 6 hours. Repair unit to maintain food temp
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Non-food contact surfaces found not clean: wire shelves, area between refrigerator 1 & 3, refrigerator hinges and area around prep refrigerator.
Correction: Clean non-food contact areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and coving in poor condition. Several floor tiles missing/loose. Coving has pulled away from wall.
Correction: Repair/replace floor and coving.
- Pests - Controlling Pests* (repeated violation)
Observation: Drain flies present around prep table.
Correction: Clean area around prep refrigerator to eliminate harborage and breeding areas.
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10/30/2013 | Other | |
Before fryer and hood are installed in this facility the floor must be replaced with a material that will be durable and easily cleanable.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some TCS food in prep refrigerator is >41 degrees F. Ham is 43.7-46 degrees F. Sausage is 45.1 degrees F. Most food in the unit is <41 degrees F. Relocate or adjust unit to maintain all TCS food
Correction: PIC agreed to discard ham and sausage still in unit after 6 hours and will contact service tech for repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Non-food contact surfaces found not clean: exterior lid on onions, underside of pizza prep table (on prep refrigerator), wire shelves, area between refrigerators 1&3, and 2&4, refrigerator hinges.
Correction: Clean non-food contact areas.
- Physical Facilities in Good Repair
Observation: Floor and coving in poor condition. Several floor tiles missing/loose. Coving has pulled away from wall
Correction: Repair/replace floor and coving.
- Pests - Controlling Pests*
Observation: Drain flies present around prep refrigerator.
Correction: Repair refrigerator to eliminate water accumulating under it and clean area.
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10/10/2013 | Routine | |
Investigation of complaint alleging that on 7/21/13 at 8:48 p.m. customer found hair baked into cheese in pizza. Upon return of pizza to store, observed that employees were not wearing hair or beard nets. Manager at store did not seem to care - made a comment that didn't have to follow rules at night (regarding hair restraints). I spoke with shift manager. Employee preparing pizza today has cap on. Driver was not wearing hair restraint - drivers do not do food prep. Please discuss hair restraint requirements with all employees.
No violation noted during this evaluation. | 08/01/2013 | Complaint | |
Very good handwash practices. Cleaning needed: floor under shelves and refrigerators, wire shelves, prep refrigerator door seals and interior. Floor tiles loose - repair. Greasy mess around dishmachine - clean, repair. Also drain flies in this area - eliminate by keeping clean and dry. Open can of personal beverage on pan storage shelves - personal drinks cannot be consumed in work areas and must be stored in designated area.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food in top of pizza prep table is >41 degrees. Found ham 47.6 degrees, pork sausage 45 degrees, diced tomato 46.8 degrees, mixed meat sausage 43 degrees and cheese (in back part of pan) 43.3 degrees.
Correction: Move TCS foods to refrigeration 41 degrees or less and repair unit.
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04/15/2013 | Risk Factor | |
Food in reach-in (lower) part of unit was ok at 38 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep table TCS food temperatures >41 degrees. Pork sausage 46 degrees, ham 45 degrees and chicken 45 degrees.
Correction: PIC agreed to discard TCS food in this unit at 4 p.m. today - 6 hours after foods were temperature checked and were 38 degrees. Until unit is repaired, use time control and discard TCS products held in unit every 6 hours - keep track of times. This violation was cited 4/23/12 and 5/18/12 and needs immediate correction. Please fax or email a corrective action plan to me by close of business on 6/4/12.
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06/01/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Pizza Hut #4546, 9197 Staples Mill Road, Richmond, VA 23228 »