I discussed length of nails with assistant manager. She uses gloves whenever she is on the prep line. Ensure that nails do not break gloves exposing them. If this becomes a problem, nails should be cut.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a female employee (kitchen/prep area) chewing gum.
Correction: Refrain from eating/chewing gum in the kitchen. Gum was discarded.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the rear handsink.
Correction: Provide paper towels at all handsinks.
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03/15/2016 | Risk Factor | |
Annual permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a leak at the 3 compartment sink faucet.
Correction: Repair the leak.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed a large accumulation of ice on the walk-in freezer flooring/ceiling.
Correction: Repair the leak in the ceiling/leaking condenser?
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09/17/2015 | Follow-up | |
Your annual permit expires on 10/31/16 and will not be issued until all of the above violations are abated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the foods on the salad bar exceed 41 degrees (chopped eggs 54 degrees, cut tomatoes 53 degrees, beets 54 degrees).
Correction: Refrain from using the salad bar unit until repaired and capable of holding foods at 41 degrees or below. Refrain from using any foods held above 41 degrees for more than 4 hours. Foods removed.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leak at the 3 compartment sink faucet.
Correction: Repair the leak.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine (chlorine).
Correction: Do not use the dishmachine until repaired
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed a large accumulation of ice on the walk-in freezer flooring/ceiling.
Correction: Repair the leak in the ceiling/leaking condenser?
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09/15/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the salad bar. This violation has been abated.
- Hand Drying Provision (repeated violation)
Observation: Observed the lack of paper towels being dispensed out of the automatic dispenser near the prep line.
Correction: Supply an operable dispenser.
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04/15/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the foods on the salad bar exceed 41 degrees (cut tomatoes 47 degrees, ranch dressing 49 degrees, beets 48 degrees).
Correction: Maintain foods at 41 degrees or below. Have the refrigeration/salad bar checked/serviced. Refrain from using foods if held above 41 degrees for more than 6 hours.
- Hand Drying Provision
Observation: Observed the lack of paper towels being dispensed out of the automatic dispenser near the prep line.
Correction: Supply an operable dispenser.
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04/10/2015 | Risk Factor | |
Ok for permit.
No violation noted during this evaluation. | 10/22/2014 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed cavatini on buffet line registered 127 degrees (per manager, it had been put on bar 10 minutes prior to).
Correction: Reheat foods to 165 degrees for at least 15 seconds, within 2 hours. New pan was put out at proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a plastic container of pasta dated 10/14 registered 44 degrees
Correction: should be 41 degrees or below (per employee, it was put in the day before).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leak underneath the dishmachine. Observed the faucet to the prep area handsink is loose.
Correction: Repair the leak. Repair/secure the faucet.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign at the rear prep area handsink.
Correction: Supply the sign.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the wall behind the dishmachine is dirty/wire rack at dishmachine is soiled/top of dishmachine is dirty.
Correction: Clean the wall, rack and top of dishmachine.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a can of paint on the rack with assembled pizza boxes.
Correction: Store toxic items separate from foods/food equipment Can was removed.
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10/15/2014 | Routine | |
Training with manager. Discussed Norovirus with manager: contamination, prevention and clean up. Employee health policy is available. Please share with staff.
No violation noted during this evaluation. | 03/07/2014 | Training | |
120 F wash, 100 ppm dishmachine, 300 ppm wiping cloths Note: Temperature of food in salad bar was slightly elevated. Monitor. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Latch broken on warmer.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following areas were found dirty: mobile pan rack in walk in, retarder edges, mop sink, spray hose, racks in proofer, cabinet under salad bar, dishmachine reservoir and exterior.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pipes in dishroom are dirty. Wall behind #2 and #3 units is dusty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood and filters are dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Polish cleaner found on food shelf.
Correction: Separate. Corrected.
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09/10/2013 | Routine | |
Discussed Norovirus symptoms with PIC. Other observations: ceiling vents are dusty
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cavatini on buffet was found at 126 degrees. This was just set up for lunch.
Correction: PIC pulled and ran through oven. 179 degrees was obtained. To keep this from happening again, take a temperature before placing on buffet.
- Hand Drying Provision
Observation: No towels at back handsink.
Correction: Corrected.
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02/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Pizza Hut #4581, 5100 Williamsburg Road, Richmond, VA 23231 »