Pizza Hut, 35 Walpole Street #101, Stafford, VA 22554 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Pizza Hut
Address: 35 Walpole Street #101, Stafford, VA 22554
Type: Full Service Restaurant
Phone: 561 685-4383
Total inspections: 8
Last inspection: 10/06/2015

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Inspection findings	Inspection date	Type
Abbreviations: PIC=person in charge Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Pizza sliced hot holding at improper temperatures. Pizza slices were at 68'F. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic one piece pizza plates, bowls for pasta. Removed to be rewashed and sanitized. Correction: Clean and sanitize these surfaces for food contact. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Chlorine measured at 0 PPM in the warewashing machine. PIC called for repair. Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. The quaternary ammonium dispenser was not working properly therefore there was no sanitizer in the buckets. PIC corrected. Correction: Provide SANITIZING AGENTS at proper concentration of SANI CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Observed tableware and stainless steel food containers were stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	10/06/2015	Routine
Abbreviations: PIC=person in charge Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Information was given to PIC. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Non-Food Contact Surfaces Observation: The nonfood contact surface of the folowing have accumulations of grime and debris: 1) handles to the RIC 2) shelf under the microwave Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment and Utensils, Air-Drying Required Observation: Observed stainless steel and plastic food containers that were stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Mops - Drying Mops Observation: Mops not hung up to air dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	10/27/2014	Routine
Abbreviations: PIC=person in charge Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the food containers and utensils were not observed sanitized. The chlorine sanitizer was not functioning properly. PIC called for repair. 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.	03/27/2014	Risk Factor Assessment
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. No violation noted during this evaluation.	10/22/2013	Routine
Discussed with PIC: 1) Wash, rinse and sanitize all equipment before opening 2) Place handwashing signs at every handwashing sink including rest rooms 3) Foods may be ordered at this time Will do final inspection after occupancy permit is received. No violation noted during this evaluation.	10/18/2013	Pre-Opening
Plan Review submittal - final review. The plan review packet and application submitted has been approved. Approval letter sent (via email) and Stafford County Building Official notified of status (on-line). All items are subject to final inspection. I reserve the right to make additional requirements at the time of Pre-Opening inspection for items that were not shown on the plans. No violation noted during this evaluation.	07/12/2013	Other
Completed Initial Plan Review for new establishment. The following items, as noted, are needed to facilitate health department approval of the plans submitted for Pizza Hut, located at 35 Walpole Street, Ste 101, Stafford, VA 22554: With regards to the Application for Foodservice Plan Review submittal - 1. Page 2 - Provide Certified Food Protection Manager credentials (ie. Servsafe or equivalent) or details of demonstration of food safety knowledge. 2) Page 3 - "Food Supplies" #1. Provide list of food suppliers. 3) Page 9 - J. "Dishwashing Facilities" (2). Verify that warewashing machine will use Hot Water as a Sanitizer. 4) Page 9 - J. "Dishwashing Facilities" (7). Verify that 3 compartment sink (and sanitizer buckets) will use Quaternary Ammonia as Sanitizer. With regards to the Submitted Plans: 1) Discuss dry storage requirements - Appears to be no dedicated dry storage area w/ exception of shelving units throughout facility. 2) Discuss requirements for food prep sinks - Appears to be no additional prep sinks w/ exception of 3 comp sink. 3) Discuss if facility has a buffet - None indicated on plans. 4) Discuss overhead lighting - shielded in food prep, kitchen, service areas, storage areas, etc. 5) Discuss mop/broom storage. Other items, if applicable: 1) All equipment and shelving that is not fixed to the floor must have at least 6" of clearance above the floor or installed with casters to allow for easy moving. All table mounted equipment that is not easily moveable must be installed sealed to the table or elevated on supports that provide at least 4" of clearance. 2) Adequate lighting mus be provided. At least 50 ft candles of light are required in food prep areas. At least 20 ft candles of light are required in the dishwashing area, reach in refrigeration units and restrooms. At least 10 ft candles of light are required in walk in refrigeration units after foods have been placed inside of the units and in any dry storage areas. 3) Outer openings such as doors and drive thru windows must be self-closing to prevent pest entry. Interior restroom doors must be self-closing. 4) Ensure that all hand sinks are equipped with soap, paper towels (or equivalent) and a hand washing sign. 5) Ensure that all ceiling tiles in areas where moisture can accumulate (kitchen, service areas, rest rooms) are smooth and easily cleanable. 6) Ensure that any grease receptacles are installed on a non absorbent surface. 7) Ensure that backflow preventers are installed on all equipment that has a direct water connection. Please provide the required information to facilitate the plan review. Please contact the King George County Health Department at 540-775-3111 (ext. 51430 with any questions. No violation noted during this evaluation.	07/05/2013	Other
Plan Review - Initial Evaluation No violation noted during this evaluation.	07/03/2013	Other

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