All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Certified Food manager certificate expired.
Correction: Renew and the local Hampton Health Department.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Chef Knife was observed stored in a homemade cover constructed of cardboard and tape..
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard in this manner.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the three compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/19/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Clean utensils were observed stored in contact with a soiled walled located at the three compartment sink
Correction: Store utensils in a clean dry location to prevent contamination.
- 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
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found in poor repair:
>> Pizza pans have built up carbon.
>> Drain table at dish washer corroding.
>> Outlet in ceiling not secure.
>> Light switch not secure to the wall.
Correction: Repair.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Buckets and coffee cups stored on the handsink basin.
Correction: Handsinks are for handswashing only. Remove items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
>> Mop room walls.
>> Walls at the three compartment sink.
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.
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07/17/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- 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
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was found in poor repair:
>> Shelving was missing ends caps.
>> Pans encrusted with carbon build up.
>> Ceiling air conditioning vents.
>> Door gaskets on reach-in coolers.
>> Chemical table next to dishwasher.
Correction:
- Non-Food Contact Surfaces
Observation: Ceiling HVAC vent covers observed dusty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils stored overtop of the three compartment sink in contact with a soiled wall.
Correction: Relocate teh utensils in a area where they will npot be subject to contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls located at the three compartment sink and the mop sink area are noted in the needed in the need of cleaning.
Correction: Clean.
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03/20/2015 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: No smoking signs are not posted..
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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the prep area is not completely sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The ceiling A/C was observed in a state of disrepair and or damaged ( panel missing).
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
1) Pizza pans observed with carbon build up.
2) Vent covers of ceiling A/C vent.
3) Shelving throughout the facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment are not being sanitizing due to the mechanical dishwasher not dispensing the proper levels of chlorine sanitizer. Chlorine levels were measured at 0 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. EHS instructed the PIC to have employees use the three compartment sink to ensure that equipment/dishes are being sanitized properly until mechanical dishwasher is repaired.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure in the following locations noted in need of cleaning.
1) Wall behind dishwasher.
2) Backsplash wall at three compartment sink.
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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Employee toilet room door are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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11/19/2014 | Routine | |
All temperatures were taken internally unless other wise noted.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Door gaskets on reach-in 1 and 2 torn.
Correction: Repair.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in walk-in 2 was observed in a condition (rusty) that prevents necessary maintenance and easy cleaning.
Correction: Clean
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Shelving throughout needs cleaning.
2. Tops of soda displays dusty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door self closing mechanism damaged.
Correction: Repair.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands not provided at the lavatory used by food employees in the kitchen.
Correction: Employee located and posted sign.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceilings throughout noted in need of cleaning.
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.
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06/26/2014 | Routine | |
1/28/2014 conducted a follow up to address proper cold holding temperatures for chicken wings located in a McCall reach-in refrigerator. At the time of the follow-up the McCall reach-in refrigerator had been fixed and was measuring 38*F.Temperature of the chicken wings was measured at 38*-41* F.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: No registered Certified Food Manager or Servsafe equivalent course obtained
Correction: Ensure that someone has received the necessary training and registers with the HHD to obtain the certificate. Post certificate in a conspicuous place.
- Critical: Employee Health* (repeated violation)
Observation: Employee and person in charge are not aware of the big 5 illnesses and symptoms.
Correction: Issued employ health literature and recommended that it be posted somewhere for everyones review.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Observed employee washing his hands with gloves on.
Correction: Remove soiled gloves from hands and ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The vegetable cutter supported by wood on the wall in the food prep area is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend painting the nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The the following equipment is not sealed to adjoining equipment or walls.
1.Three compartment sink in the kitchen.
2. Mop sink in the back kitchen area.
3. Sink in female rest-room.
4. Seal on Hobart freezer door was ripped.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the storage racks inside of walk-in cooler no 2.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
1. Shelving throughout the facility.
2.Exhaust fans.
3.Prep racks in storage area.
4. Step stool located on shelving in food prep area.
5.Freezer 1 and 2 door seals had an accumulation of mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not a self-closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the food prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
1.Floor tiles and grout in the pan storage area are missing.
2. Grout around handsink in the back kitchen is eroding.
3. Coving on the wall/ floor located at the dishwasher is not sealed.
4.Tiles around mop sink are missing.
5. Side of walk-in cooler (wic) needs to be painted.
6.Door frame trim missing on left side of walk-in cooler (WIC).
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 areas located in the kitchen is noted in need of cleaning:
1. Walls throughout.
2.Ceilings throughout
3. Floor under reach-in refrigerator (RIR) in food prep area had tile damage.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing fiber glass material under the reach in refrigerator in the food prep room.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/28/2014 | Follow-up | |
All temperatures were taking internally.
Facility is undergoing remodel for the addition of Wing Street. Correction of sections above: 8-3020,3030, 3045
- Critical: Demonstration of Knowledge*
Observation: No registered Certified Food Manager or Servsafe equivalent course obtained
Correction: Ensure that someone has received the necessary training and registers with the HHD to obtain the certificate. Post certificate in a conspicuous place.
- Person in Charge (corrected on site)
Observation: Facility permit was not post.
Correction: Person in charge( PIC) posted the facilities permit.
- Critical: Employee Health*
Observation: Employee and person in charge are not aware of the big 5 illnesses and symptoms.
Correction: Issued employ health literature and recommended that it be posted somewhere for everyones review.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee washing his hands with gloves on.
Correction: Remove soiled gloves from hands and ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Commercially prepared chicken wings were found at 45*-47* in the reach in refrigerator (RIR).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The vegetable cutter supported by wood on the wall in the food prep area is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend painting the nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The the following equipment is not sealed to adjoining equipment or walls.
1.Three compartment sink in the kitchen.
2. Mop sink in the back kitchen area.
3. Sink in female rest-room.
4. Seal on Hobart freezer door was ripped.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the storage racks inside of walk-in cooler no 2.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
1. Shelving throughout the facility.
2.Exhaust fans.
3.Prep racks in storage area.
4. Step stool located on shelving in food prep area.
5.Freezer 1 and 2 door seals had an accumulation of mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized properly using the dish machine. PPM of chlorine being dispensed was only reading 10-20 PPM.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware (corrected on site)
Observation: Pizza boxes and chicken wing boxes were not inverted to protect from contamination.
Correction: Single-service and single-use articles intended for food- or lip-contact should be protected from contamination by means of keeping them converted or inverted them with opening down.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not a self-closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink located in the food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the food prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign that notifies food employees to wash their hands was not present at the hand washing sink in the food prep area.
Correction: Provide a sign/poster that is clearly visible to all employees to notify them to wash hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
1.Floor tiles and grout in the pan storage area are missing.
2. Grout around handsink in the back kitchen is eroding.
3. Coving on the wall/ floor located at the dishwasher is not sealed.
4.Tiles around mop sink are missing.
5. Side of walk-in cooler (wic) needs to be painted.
6.Door frame trim missing on left side of walk-in cooler (WIC).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas located in the kitchen is noted in need of cleaning:
1. Walls throughout.
2.Ceilings throughout
3. Floor under reach-in refrigerator (RIR) in food prep area had tile damage.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing fiber glass material under the reach in refrigerator in the food prep room.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/10/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces
Observation: The top of the pizza oven is dirty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/20/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: There is currently no certified food manager at this facility. The managers at the facility have completed an approved food safety course.
Correction: Register completion of food safety certificate with the city of Hampton
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-cracked tiles in mop sink area on wall
-several cracked tiles in floor in rear of restaurant
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-Top of pizza oven
-Top of hot holding oven
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-cracked tiles in mop sink area on wall
-several cracked tiles in floor in rear of restaurant.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-Top of pizza oven
-Top of hot holding oven
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-cracked tiles in mop sink area on wall
-several cracked tiles in floor in rear of restaurant.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead insect observed in kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/18/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-Top of pizza oven
-Top of hot holding oven
Correction: Clean
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb in rear of kitchen ( not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
-cracked tiles in mop sink area on wall
-several cracked tiles in floor in rear of restaurant
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Several adult german cockroaches found in chemical storage area in rear of restaurant.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/21/2011 | Routine | |
All temperatures are internal unless otherwise noted.
Noted 4 tables in lobby, total of 16 chairs. Advised manager to remove one table with chairs to be in compliance with the seating : restroom code compliance
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee come from break room after eating with one glove off and then put other glove back on hand and return to food service with out washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task or when changing gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following food observed cold holding at improper temperatures:
-ham on top pizza make table 44-45*
-chicken strips on top make table 46-47*
Correction: Remove plastic liners in bottom of metal pans. Keep door closed as much as possible or Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
-pans have carbon build-up
-gasket on front walk in refrigerator
-dicer loose from wall
Correction: Repair or Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Dicer on wall is in need of cleaning
Correction: Clean
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact equipment is in need of cleaning:
-mop sink exterior and interior
-racks in back utility room with chemicals
-plumbing under dish machine
-lower rack of dish machine
-underside of 3 compartment sink
-racks in corner beside McCall in back
-middle green racks holding pans/trays
-green racks across from cutting station
-racks in front walk in refrigerator
Correction: Clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in front of store was blocked off, covered with plastic bag, preventing access by employees for easy handwashing. Per employee handsink has plumbing issue, not observed by inspector, but is essentially functional.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic bag preventing its use.
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-wall above handsink in back has small holes and some paint peeling
-walls of utility room are not smooth and have stains
-paint peeling on inside restroom hall way door
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
-wall behind mop sink
-floor beside water heater
-walls in utility room
-wall and floor below dish machine
-wall below 3 compartment sink
-vent and ceiling over cutting station
-vent and ceiling in employee restroom
Correction: Clean
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03/31/2011 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery #4552, 26 W Mercury Blvd., Hampton, VA 23669 »