- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in door is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing at walk-in cooler in rear of store(water dripping from ceiling) in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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11/05/2015 | Follow-up | |
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in door is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the door handle of walk-in cooler(in back) 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the pizza oven, walk-in, floor drain and pipes 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can opener 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at walk-in cooler in rear of store(water dripping from ceiling) in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in,ceiling and walls in the restaurant 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the kitchen and food prep area 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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10/29/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pizza sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the walk-in door is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the pizza oven, walk-in, floor drain and pipes 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in walk-in,ceiling and walls in the restaurant 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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10/21/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pizza sauce, meatballs, and chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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05/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, pork & beef, Italian sausage, chicken, meat balls, pork, beef, and tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the oven and can opener 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.
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11/04/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken,mixed meats, ham, beef and pork cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the pizza oven 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.
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05/19/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meats for pizza cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the pizza oven(inside and outside) 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor at the hot water 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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10/28/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza ingredients cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the pizza oven 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.
- Physical Facilities in Good Repair
Observation: wall at walk-in is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2013 | Routine | |
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