Pizza Pub, 16430 Booker T. Washington Highway Suite 10, Moneta, VA 24121 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pizza Pub
Address: 16430 Booker T. Washington Highway Suite 10, Moneta, VA 24121
Type: Full Service Restaurant
Phone: 540 721-1234
Total inspections: 10
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
Thank you for your corrective actions!
No violation noted during this evaluation.		03/18/2016Follow-up
Note: Missing a hand washing sign in the men's restroom.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed the following foods cold holding at improper temperatures in the two door reach-in unit: Lasagna 47°F, Pepperoni 47°F, Ham 47°F, and Cheese 47°F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
03/09/2016Routine
Keep up the good work!
No violation noted during this evaluation.		11/06/2015Routine
No violation noted during this evaluation.07/10/2015Routine
Keep up the good work on keeping a neat and clean facility!
No violation noted during this evaluation.		03/11/2015Routine
Note: One light is out in the outside walk-in freezer.
No violation noted during this evaluation.		11/13/2014Routine
3 Compartment Sink Sanitizer 100 ppm - Okay
  • Thawing
    Observation: Improper methods used to thaw diced chicken.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The up-right floor fans in the kitchen are 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.
07/16/2014Routine
Three Compartment Sink 100 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Note: The faucet at the three compartment sink at the bar as a steady drip that needs to be fixed.
No violation noted during this evaluation.		03/14/2014Routine
Three Compartment Sink Sanitizer - 200 ppm -Okay
Note: Missing thermometer in the small reach-in freezer beside the UTO Fry unit in the kitchen.
Keep up the good work on maintaining such a clean facility!
  • Lighting, Intensity (repeated violation)
    Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
11/14/2013Routine
3 Compartment Sink Chlorine Sanitizer 200 ppm - Okay
Wipe Cloths Chlorine Sanitizer 100 ppm - Okay
Note: Need a thermometer for the small freezer unit near the preparation line.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employee 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
05/29/2013Routine

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