Wk Pizza, 27 N. Berlin Pike, Purcellville, VA 20132 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: WK Pizza
Address: 27 N. Berlin Pike, Purcellville, VA 20132
Type: Full Service Restaurant
Phone: 540 751-9919
Total inspections: 6
Last inspection: 10/06/2015
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Inspection findings

Inspection date

Type
Correct the above item today - provide documentation when corrected.
Reviewed handwashing with PIC.
Observed leak at 3 vat sink - correct today.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Some foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
10/06/2015Follow-up
  • Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
    Observation: When asked PIC was not able to locate the tags for the active containers of shellstock.
    Correction: Maintain identification through 90 days from last date of sale or service. Corrected on the spot - PIC indicated that these items will not be sold/served.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Some foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: Consumer advisory not intact - animal foods serve raw/undercooked not asterisked to the reminder footnote.
    Correction: Asterisk all foods served raw/undercooked to the reminder footnote.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Items cleaned in the sink are not being sanitized - sanitizer is too weak.
    Correction: Provide quat sanitizer as specified on the product label (150-400 ppm @ 60 second contact time).
09/29/2015Routine
All items noted during the previous inspection have been corrected - maintain the corrected items as corrected.
No violation noted during this evaluation.		06/25/2014Follow-up
Correct the remaining items today. Reviewed employee health policy and cooling with PIC.
Facility was instructed to install a splash guard in between bar handsink and ice bin due to facility not built to plan - correct within 90 days.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: Multiple shellstock tags observed without the date of last sale or service recorded.
    Correction: Instruct staff to record the date of last sale or service on each tag.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Bare hand contact with ready to eat foods.
    Correction: Instruct food service workers to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Item containing raw animal food (egg wash) stored above ready to eat food.
    Correction: Store items containing raw animal foods below ready to eat foods.
  • Critical: Cooling*
    Observation: Improperly cooled food - chicken stock.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Some foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
06/18/2014Risk Factor
Add caulk as needed at cove base (various locations).
Facility not built to plan note 1 - the exposed pipes have been painted as needed - please train staff to monitor for leaks and take action as needed.
Facility not built to plan note 2 - there is no integral drain board on the dirty side of the three compartment sink - dish area is U shaped and a dish cart will be used. Owners and GM aware of need to train staff on proper flow of items in this area.
Facility not built to plan note 3 - bar handsink directly next to ice bin - provide splash guard & keep ice bin lid shut when not in use.
Provide soap, paper towels and hand washing signs at ALL handsinks (kitchen, bar, toilet rooms)
Wash, rinse and sanitize all food contact surfaces (including ice machine/ice bin) prior to starting food operations.
CORRECT ITEMS AS NOTED ABOVE PRIOR TO OPENING TO THE PUBLIC.
Employee health materials provided. Permit application provided.
  • Critical: Backflow Prevention*
    Observation: The drain line of the bar ice bin is connected to the drain line of the handsink.
    Correction: Eliminate the direct connection between the ice machine and hand sink, provide an indirect waste line between the ice bin and the sewer system.
  • Critical: Backflow Prevention*
    Observation: The drain lines at the tree compartment sink are not adequately air gapped.
    Correction: Provide an air gap of at least twice the diameter of the line.
07/29/2013Pre-Opening
Preliminary pre-opening inspection conducted at request of owner.
Hot water, dish machines, coolers/freezers - not on/adjusted, not evaluated.
Bar equipment, pizza oven, not completed/installed.
Mop sink floor/wall junctures are not cleanable - seal as needed.
Three vat sink drain lines not air gapped - provide an air gap of at least twice the diameter of the line.
Caulk/trim not completed in various locations throughout the kitchen.
Exposed water lines observed in the kitchen - EHS to consult plan review documentation and contact owners during the week of July 15. (note:owner notified via email on 07/15/2013 of need to cover the lines)
This list may not be complete due to site conditions at time of inspection.
Please finish hooking up/installing/adjusting kitchen and bar equipment prior to next inspection.
No violation noted during this evaluation.		07/11/2013Pre-Opening

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