Pizza Hut #23528, 8708 Little River Turnpike, Fairfax, VA 22031 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pizza Hut #23528
Address: 8708 Little River Turnpike, Fairfax, VA 22031
Type: Full Service Restaurant
Phone: 703 573-3300
Total inspections: 4
Last inspection: 02/25/2015
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Inspection findings

Inspection date

Type
EHS provided additional copies of Employee Health Policy forms in English and Spanish.
NOTE: Drain pipes along wall in kitchen by WIC currently draining into bucket. Repair will be conducted upon renovations later this year. Repair for drain pipes by 3Vat Sink and Dish machine currently in process of repair.
  • Refuse Container with Cover/ Women's & Unisex Toilet Room
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the dish machine solution was measured at 150-200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of chlorine solution at 50-150ppm. Verify concentration using the appropriate test kit. CFM WILL CALL FOR MAINTENANCE.
02/25/2015Routine
The purpose of today's visit is to conduct a routine inspection.
Dish machine: PA-1
Note to Manager: Please fax the service report that the 2dr pizza prep cooler(top) cold well is repaired to the Fairfax County Health Department within four business days.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2dr pizza prep cooler (top)- precooked chicken 46F, slice ham 47F, precooked beef 50F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---The CFM add more surrounding the precooked chicken and precooked beef containers. The slice ham was discarded for being above 41F for more then 4 hours.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr pizza prep cooler (top) 47F
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
  • Utility Line / Exposed but Not on Floor
    Observation: Observed a pipe connected from the soda fountain machine area running across the ground floor to the floor drain underneath the 3-vat sink.
    Correction: Exposed pipes may not be install on the floor.
03/10/2014Routine
The purpose of today's visit is to investigate a complaint received by the Health Department on June 27, 2013. The complainant allegedly witness a mouse ran across the floor. EHS discuss the compliant with the manager. At the time of the visit, EHS observed no mice activity present or mice dropping in the dining room or the kitchen area. Pest control service is monthly and the last service was on 06/20/13. The complaint is not confirm at the time of the visit.
No violation noted during this evaluation.		06/28/2013Complaint
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith BTR-154-104
Dish machine: PA-1
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking is needed at the dish washing area.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • Equipment / Good Repair / Components / Gaskets (repeated violation)
    Observation: The door gaskets of the following unit are damaged: 2dr cooler
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at the dish washing, shelving.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Handwashing Sink / Accessible at All Times
    Observation: The handwashing facility in the kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
02/08/2013Routine

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