Pizza Plus Of Nickelsville, 11422 Nickelsville Hwy, Nickelsville, VA 24271 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Pizza Plus of Nickelsville
Address: 11422 Nickelsville Hwy, Nickelsville, VA 24271
Type: Fast Food Restaurant
Phone: 276 479-2200
Total inspections: 7
Last inspection: 10/24/2015

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Inspection findings

Inspection date

Type

Foods on left side of pizza prep unit not holding at proper temperature. Lid being open next to pizza oven while making breakfast pizzas probably the problem since unit is working fine everywhere else. Suggest maybe using time as control for breakfast items on that side of pizza prep or making sure lid is kept closed. Suggest using small quantities of foods on that side as well.Light fixture in walk in cooler not working, that needs to be addressed also. Thank you.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: ground beef, cheese,bacon and sausage on left side of pizza prep 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.
10/24/2015Risk Factor
Facility very clean. Observed good personal hygiene and all employees were wearing hats. Thank you.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed ham in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
04/28/2015Routine
Hazard 0240 from the April 17, 2014 inspection was observed as a repeat hazard during this inspection. Person in charge will have maintenance look at the temperature of the prep refrigerator as it appears foods kept nearest the oven (the beef and mozzarella cheese) were the only ones out of temperature. Facility needs to procure a food temperature thermometer and periodically check and record the temperatures of their foods. Chlorine sanitizer bucket was properly set up during this inspection. Test strips are available and were used. Foods were all date marked using the Julian calendar. The Haier microwave was observed soiled on the inside top
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Beef and mozzarella cheese at prep table since yesterday 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. Foods were discarded during this inspection.
10/20/2014Risk Factor
There were no previous open hazards to follow-up on. Good use of gloves observed. Sanitizer at acceptable level. Date marking is well done, however, facility is using two different ways to date mark foods. Consistently use one way (Julian date) to date mark all potentially hazardous foods. No critical hazards observed. Single open non-critical hazard to be corrected immediately. Thank you.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
04/17/2014Routine
There was no evidence of violations in regards to concerns from complaint received March 3, 2014. Concerns were discussed with the person-in-charge. Items at the salad bar were all found to be at or below 41°F. Lettuce looked crisp and was mostly green. Coffee pot was clean but tea was on the counter around the tea urn. EHS asked person-in-charge to clean up area around urn and then come back in about 30 minutes to see if anything was leaking. A look underneath the equipment revealed no leaks there so it could be that someone simply spilled some tea around the base of the urn.
No violation noted during this evaluation.
03/03/2014Complaint
Inspection focused on cold holding temperatures and date marking. No foods prepared at time of inspection. Observed recalled potato salad being removed from service. Facility clean and organized. Thank you.
No violation noted during this evaluation.
10/23/2013Routine
No food was being prepared at time of inspection. Facility clean and organized. Thank you.
No violation noted during this evaluation.
04/15/2013Risk Factor

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