Pizza Hut #4564, 683 Brandon Avenue Sw, Roanoke, VA 24015 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Pizza Hut #4564
Address: 683 Brandon Avenue Sw, Roanoke, VA 24015
Type: Full Service Restaurant
Phone: 540 344-6300
Total inspections: 5
Last inspection: 08/12/2015

Ratings Summary

Based on 1 vote

Overall Rating:		5.0
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		5.0
Ambience:		5.0
Cleanliness:		5.0

Restaurant representatives - add corrected or new information about Pizza Hut #4564, 683 Brandon Avenue Sw, Roanoke, VA 24015 »

Inspection findings	Inspection date	Type
Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Utensils - In-Use - Between-Use Storage (repeated violation) Correction: Temperature Measuring Devices (repeated violation) Observation: The temperature measuring device located pizza prep unit is not easily readable. Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.	08/12/2015	Routine
Cloths - Wiping Cloths - Use Limitation (repeated violation) Observation: Improper use of dry wiping cloths. Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers. Temperature Measuring Devices Observation: The temperature measuring device located prep unit is not easily readable. Correction: Provide an easily readable thermometer so employees can accurately read the thermometer. Sanitizing Solutions, Testing Devices (repeated violation) Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Toxics - Common Name/working Containers of Toxics* Observation: Working containers of spray trigger bottle 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.	03/02/2015	Complaint
Utensils - In-Use - Between-Use Storage Observation: Dispensing utensils improperly stored between uses. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. 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. Equipment - Good Repair and Proper Adjustment Observation: spatulas,shelves was observed in a state of disrepair and damaged. Correction: Repair the shelves utensils to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves utensils, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service items observed unprotected from contamination. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Refuse - Covering Receptacles (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Physical Facilities in Good Repair Observation: Floor is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	09/04/2014	Routine
Utensils - In-Use - Between-Use Storage (repeated violation) Observation: In-use utensils improperly stored between use. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cloths - Wiping Cloths - Use Limitation Observation: Heavily soiled wiping cloths in use. Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Cloths - Wiping Cloths - Use Limitation (repeated violation) Observation: Improper use of dry wiping cloths. Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers. Temperature Measuring Devices Observation: The temperature measuring device located holding unit is not easily readable. Correction: Provide an easily readable thermometer so employees can accurately read the thermometer. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 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. Refuse - Covering Receptacles (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Using Drain Plugs Observation: The refuse container used to store refuse/recyclables has no drain plug. Correction: Replace the drain plug to the refuse container.	10/03/2013	Routine
Food Storage Containers - Identified with Common Name of Food Observation: Unlabeled food containers. 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. Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cloths - Wiping Cloths - Use Limitation (repeated violation) Observation: Wiping cloths improperly used. Correction: Ensure cloths used for wiping food spills are not used for any other purpose. Cloths - Wiping Cloths - Use Limitation Observation: Improper use of dry wiping cloths. Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers. Non-Food Contact Surfaces Observation: The nonfood contact surface of the freezer has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Refuse - Covering Receptacles (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use.	03/05/2012	Routine

1 User Review:

Debara

Added on May 18, 2016 11:52 AM

Visited on May 18, 2016 12:53 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

Tabitha was a excellent server so nice

Would you recommend Pizza Hut #4564 to others? Yes

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