Pizza Hut #4495, 2614 New Kent Highway, Quinton, VA 23141 - Carry Out Food Service Only inspection findings and violations

Business Info

Restaurant: Pizza Hut #4495
Address: 2614 New Kent Highway, Quinton, VA 23141
Type: Carry Out Food Service Only
Total inspections: 10
Last inspection: 12/08/2015

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Inspection findings	Inspection date	Type
QA sanitizer prefill was observed at proper concentration as well as chlorine in dishmachine. Test strips observed as well. EHSS discussed changing the chlorine container and priming the line. Product assement observed for marina sauce but need to check on other wing sauces that are used at room temperature for 6 days. No violation noted during this evaluation.	12/08/2015	Follow-up
Sanitizer in wiping cloth bucket was low. Manufacturer label indicates 200-400ppm. Paper towel dispensers need to be fixed. Test strips for dishmachine needed. Sauce on 6 day use on table. No refrigeration overnight. Time as control is used. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment (no sanitizer observed in dishmachine) Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.(call Auto chlor for service and set up 3 vat sink to use until dishmachine is fixed. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the @Location@ Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	11/30/2015	Risk Factor
Good use of handwashing. Fire supprression checked on March 2015 Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Critical: Employee Health Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a quattenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Physical Facilities - Cleaning Frequency and Restrictions Observation: The following physical structures noted in need of cleaning: wall at make table, wall at handsink by make table, underneath 3 vat sink, prep sink, floors under dough make area 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.	06/01/2015	Routine
Discussed menu. Reviewed no bare hand contact. Discussed Employee Health. (done as part of Training). Employee Health Notice given along with Form 1B. Facility uses raw uncooked frozen wings. Facility preps green peppers, onions and tomatoes. Uses gloves for this. All other items come pre sliced/ready to eat. Wing sauces kept at room temperature. CDC Handouts given. No violation noted during this evaluation.	02/24/2015	Risk Factor
Observed good date marking. No violation noted during this evaluation.	10/08/2014	Complaint
Recommend installing air curtains at front and back doors and moving trash cans as far way from building entrances. Wiping cloth bucket - 200 ppm quaternary ammonium Pests - Controlling Pests* Observation: Harborage conditions exist. Heavy presence of flies in prep area. Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	07/25/2014	Routine
Quat sanitizer 200 ppm. Dish machine - Wash 120 degrees, Rinse 128 degrees, Chlorine ~ 50 ppm. Employee health policy in file and in compliance. Good hand washing observed. Gloves observed used when preparing food. Very clean establishment. Recommend changing wiping cloth buckets and running dish machine several time to reach proper temperature. Critical: Reheating for Hot Holding* (corrected on site) Observation: Observed marinara sauce that was not reheated to 165°F within 2 hours to eliminate pathogenic bacteria. Sauce measured at 127°F after heating for 2 hours per PIC. Correction: Recommend discarding sauce and rapidly reheat food for hot holding to 165°F or above within 2 hours. Sauce discarded by PIC.	02/19/2014	Risk Factor
Quat 200 ppm. Dish machine - Wash temperature 125 degrees, Rinse temperature 130 degrees. Chlorine sanitizer ~ 50 ppm. Employee health policy on file. Very clean establishment. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Observed container of body wash stored above a rack of clean equipment. Correction: Recommend that containers of poisonous or toxic materials be located in an area that is not above food, equipment, utensils, linens or single service items.	08/14/2013	Routine
Quat 200 ppm. Second hand sink plumbed and reading 104 degrees. Dumpster in place. Hand sinks stocked with signage and dispensers for soap and paper towels available. PIC stated that an employee was on the way with soap and towels. Permit issued. First inspection in approximately 30 days. Food regulations can be found at www.vdh.state.va.us. No violation noted during this evaluation.	05/16/2013	Pre-Opening
Dish machine wash temperature 120 degrees. Chlorine sanitizer 50 ppm. 3 compartment sink 130 degrees. Food source: McLane. No cooking and cooling performed. Cooling from ambient state done for pizza sauce. Food safety info covered including 5 risk factors, employee health, date marking and holding temperatures. Gloves are not used when making pizza. Discussed 165 degree final cook temperature needed for pizzas when bare hand contact is made. Discussed pest control service. The following recommendations are made: 1) Stock all hand sinks with soap, paper towels and signage. 2) Have pre-mix system or other sanitizer set up at 3 compartment sink and provide test strips. 3) Repair walk in freezer to provide temperature of zero degrees. 4) Plug in prep unit and hot holding cabinet to read appropriate temperatures. 135 degrees for hot holding cabinet, 41 degrees on prep unit. 5) Ensure completed plumbing on second handsink 6) Provide dumpster or other trash receptacle. No violation noted during this evaluation.	05/10/2013	Pre-Opening

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