New York Pizza, 708 Hardy Road, Vinton, VA 24179 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: New York Pizza
Address: 708 Hardy Road, Vinton, VA 24179
Type: Fast Food Restaurant
Phone: 540 342-2933
Total inspections: 8
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
Please obtain thermometers for prep units.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Link sausage
    Correction: salami
  • Physical Facilities in Good Repair
    Observation: Hand sink in dish room has broken cold water handle.
    Correction: Maintain hand sinks in good repair. Poor repair and maintenance compromises the ability of employees to effectively wash their hands.
10/01/2015Routine
Walk in cooler was maintaining proper temperature to hold Phf's.
No violation noted during this evaluation.		07/07/2014Routine
Inspection was conducted due to a small fire in the back store room.Electricity went out during fire. Owner/operator arrived in the morning and discovered the building filled with smoke. Local Fire Marshall contacted us. Premises was being cleaned and all exposed single service items were discarded. All Phf.s in the walk in were discarded. Cannot use walk in cooler until ambient air temperature is 38 degrees or below. Owner/operator called around 6PM and stated that walk was down to proper temperature. Reopened at this time. Recheck on 7/7/14.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: PHF's in the walk in cooler cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: The temperature measuring device located in the walk in cooler is not easily readable.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
07/04/2014Other
  • Critical: Cooling* (corrected on site)
    Observation: Eggplant parmi noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the dish machine room.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
03/11/2014Routine
  • 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 chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
08/13/2013Routine
The sandwich unit is holding food at the correct temperature and the Manager has a time stamp written on the lid of the unit stating what time the food was put in. He changes all the food in the top of the unit after 4 hours. He is doing this as an extra precaution. I showed him which foods were not potentially hazardous and could remain longer than 4 hours.
No violation noted during this evaluation.		05/15/2013Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Prep unit for sandwiches cold holding at 42 -44 degrees Fahrenheit
    Correction: This unit must hold food at 41 degrees fahrenheit or less. Turn down the temp. on this unit or have it repaired.
05/09/2013Complaint
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Phf's in the sandwich unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Physical Facilities in Good Repair
    Observation: Tile in dish machine room is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/20/2011Routine

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