Two Guys Pizza Company, 11636 West Broad Street, Richmond, VA 23233 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Two Guys Pizza Company
Address: 11636 West Broad Street, Richmond, VA 23233
Type: Fast Food Restaurant
Phone: 804 360-3720
Total inspections: 11
Last inspection: 07/06/2015
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Inspection findings

Inspection date

Type
Permit issued
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Observed 0 ppm of sanitizer in the red bucket at service area.
    Correction: Supply a sanitizer in buckets with wiping cloths.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Observed a pan of cooked meatballs in sauce and a stainless steel pan of cooked roast beef with no date marking (rear walk-in). Observed a pan of wrapped sliced ham with no date marking (front walk-in vault).
    Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
  • Sanitizing Solutions, Testing Devices
    Observation: Observed the lack of a Quat ammonia test kit on site (3 compartment sink solution).
    Correction: Supply a test kit.
  • Non-Food Contact Surfaces
    Observation: Observed the low boy refrigeration door gaskets are in need of cleaning (adjacent to prep table/salad prep unit).
    Correction: Clean the gaskets.
  • Mops - Drying Mops
    Observation: Observed the mop in the mop well with the handle upward.
    Correction: Invert the mop/allow the mop to air dry.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed a clear spray bottle with liquid on upper shelving in the rear with no identification labeling.
    Correction: Label all toxic items.
07/06/2015Routine
Marinara in large 5+ gallon plastic container in walk-in cooler must be cooled from 135 to <42°F within 6 hours and from 135 to <71°F within the first 2 hours. The marinara had been made within the last 2 hours and was 103°F. PIC used ice to quickly cool the marinara. Make sure employees are advised of the cooling requirements and that cooling is closely monitored to make sure the requirements are met.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employee drank from open cup while working.
    Correction: Corrected by discussing requirement with employee who then placed cover and lid on cup. Only drinks in a covered cup with a straw may be consumed while working or in the food prep/storage, ware washing/storage areas of the facility.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Inaccurate dates on ready-to-eat TCS foods opened and held in cooler.
    Correction: Date mark the container(s) of RTE foods at the time of preparation or when moved from the freezer if the food is to be held in the refrigerator for more than 24 hours. 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. TCS foods that are ready-to-eat may only be held for up to 7 days in the refrigerator.
02/12/2015Risk Factor
Marinara and pizza sauce just made must cool from 135°F to <42°F within 6 hours and from 135°F to less than 71°F within the first 2 hours.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Several containers of cooked pasta held >7 days in refrigerator.
    Correction: PIC discarded pasta. Cooked pasta and other TCS foods that are cooked and held in the refrigerator must be used within the next 6 days.
10/30/2014Risk Factor
New dining and prep area has been completed. All building inspection items have been signed off- fire, plumbing, gas, electrical, mechanical. New section is approved to open.
No violation noted during this evaluation.		07/16/2014Follow-up
Notes for 2nd dining room (addition): Seal cracks in concrete floor
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Observed floor and wall not clean in some areas.
    Correction: Correct by cleaning.
07/08/2014Follow-up
No critical violations observed. Gloves worn during prep. Food temperatures being checked - good. Time control used on display pizzas and marked on chart - good.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Observed wiping cloths on tables.
    Correction: Correct by storing in sanitizer solution or soiled linen container.
  • Non-Food Contact Surfaces
    Observation: Observed nonfood contact surfaces not clean: shelving, exterior of mixer.
    Correction: Correct by cleaning.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed floor and wall not clean in some areas.
    Correction: Correct by cleaning.
06/30/2014Routine
No critical violations observed. Handwashing observed. Time control used on pizza display - times correctly recorded. Good date marking on refrigerated TCS foods.
No violation noted during this evaluation.		02/12/2014Risk Factor
Time control was in use on pizza - times marked.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed marinara sauce holding below 135 degrees.
    Correction: Correct by reheating or discarding (corrected by discarding).
11/04/2013Risk Factor
Gloves worn.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Observed pizzas being held with no time marking the discard times.
    Correction: Correct by discarding - label pizza with a discard time when placing on time control. (Discarded and replaced)
  • Non-Food Contact Surfaces
    Observation: Observed nonfood contact surfaces not clean (small fan dusty, plastic covering over speed rack, residue of label on some lexan containers).
    Correction: Correct by cleaning.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed wall and door of walk-in box, floor under equipment, mop sink and floor drain not clean.
    Correction: Correct by cleaning.
07/12/2013Routine
No critical violations observed. Gloves worn. Ice wand used to cool sauce.
No violation noted during this evaluation.		05/02/2013Risk Factor
No critical violations observed. Gloves worn during prep. Quat sanitizer 200 ppm. Time control used on display pizzas.
No violation noted during this evaluation.		01/31/2013Risk Factor

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