ELIZABETH'S PIZZA, 2824 UNIVERSITY PARKWAY, Winston-Salem, NC - Restaurant inspection findings and violations

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Business Info

Restaurant: ELIZABETH'S PIZZA
Type: Restaurant
Address: 2824 UNIVERSITY PARKWAY, Winston-Salem, NC 27105
County: Forsyth
Total inspections: 3
Last inspection: 12/22/2010

Restaurant representatives - add corrected or new information about ELIZABETH'S PIZZA, 2824 UNIVERSITY PARKWAY, Winston-Salem, NC »

Inspection findings

Inspection Date

Score

  • Dry food stored properly & labeled accordingly
    GC Bread crumbs and seasoning was unlabeled. Label all dry food containers with the name of the contents contained within.
  • Garbage properly handled & disposed; containers properly maintained
    GC Clean area behind dumpster and around the pad.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    GC Lighting is low at 29 f/c at the diswasher. Provide 50 f/c at all food prep or utensil washing areas. Lighting is 3 f/c in the walk in cooler. Provide 10 f/c in all food storage areas.
  • No cross-connections
    GC Spray nozzle was found on the hose. Remove spray nozzle after each use or install a backflow prevention device made for continous pressure.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Ice machine needed to be cleaned of mold/mildew found on the top portion of the unit. Wash, rinse, and sanitize. Recommend following manufacturers cleaning instruction found on the back of the panel. Sanitizer was too strong in the bottle checked. When chlorine is used as sanitizer, maintain strength at 50-100 ppm. Sanitizer at sink and at mechanical dish washer was 100 ppm for chlorine.
  • Proper cold holding temperatures
    Make unit was holding most foods at 48-51. Ham was 51 F and was turkey 49 F. When cold holding, potentially hazardous foods must be maintained at 45 F or below. Food was discarded by the manager.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Make unit was not holding food cold at 45 F or below. Repair this unit. Replace broken pizza oven stone.
  • In-use utensils properly stored
    Plastic bins and cups are used to dispense foods. Handles of scoops were found in the food. Spoons, spatulas, dippers, and other in-use utensils shall be stored between use in the food product with thehandles extending out of the food, stored dry on a clean surface or in a container of water if the water is maintained at a temperature of at least 135F. Recommend cleaning in use utensils every two hours or swap out utensils with clean ones every two hours. Also, clean and sanitize the surface these are stored on every two hours.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Replace cracked tiles throught kitchen, storage areas, and dishwashing area shall be replaced. Repair areas where baseboards are peeling from the wall. Clean floors under equipment and in corners.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    Thawing chicken and raw meat were found in containers on the floor in the walk in cooler. Food must be protected by storing product on the approved shelving and not on the floor. Food was moved to shelving during inspection.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
12/22/2010
  • Food & non-food contact surfaces easily cleanable & in good repair
    Chipped plates need to be thrown out and replaced. Heat damaged plastic containers need to be thrown out. Gasket on the walkin cooler and upright freezer needs to be replaced. Cracked pizza stone in the oven needs to be replaced. Replace any shelving that is rusted. Recaulk handwash sinks.
  • Non-food contact surfaces clean
    Cleaning is needed on the handle of the upright freezer in kitchen, cleaning is needed on the sides of wine cooler, on the sides of the grill, and on the legs of work tables. General cleaning needed throughout kitchen.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Floor near the dishwasher has badly damaged tile. Cracked tiles throught kitchen, storage areas, and dishwashing area shall be replaced. Repair areas where baseboards are peeling from the wall. Repair or seal in holes in the wall and replace damaged ceiling tiles. For example above the dishwasher.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    GC Keep raw eggs stored in the front of the make unit and nothing that is ready to eat should be stored below them. Also, keep cheese in the make unit next to the wine cooler stored off of the lettuce.
  • Dry food stored properly & labeled accordingly
    GC Label flour container that was missing label.
  • Proper reheating procedures
    GC Sauces and meatballs on the warming table are to be reheated to 165 F before being stored on this warming unit. Food must then be kept at a temperature of 135 F or above.
  • Proper cold holding temperatures
    GC. Peas were found at 54F and cheese was at 49 F on the salad. Cold hold potentially hazardous foods at 45 F or below.
  • In-use utensils properly stored
    Ice scoop was stored on the ice, spoon handle was found in the tomatoes, and handle was also in the salt. Scoops are allowed to be in product but handles are to be kept out of the product. Also, tongs need to be stored on a clean surface and not on the oven handles. Clean utensils after meal rushes. Recommend every two hours.
  • Proper hot holding temperatures
    Pizza, sauces, meatballs, and strombolis were all found at temperatures ranging from 96F to 129F. When hot holding potentially hazardous foods, temperature must be maintained at 135 F or above. This was found on the pizzas at the last inspection.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    The slicer, plastic bins, small metal pans, and some plates were found dirty today. Dishes are to be washed properly to remove food debris, rinsed and sanitized before returning to use. Be mindful to detail clean the plastic bins to remove grime.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
11/18/2009
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    GC- A violation was not observed, but after talking to the staff the meat slicer blade, preparation table surfaces and other large food contact surfaces that cannot be sanitized in the dish machine or 3 compartment sink were not being sanitized with the spray bottles. Make sure that when cleaning these items that spray sanitizer is applied or these surfaces and left to dry. All food contact surfaces must be subject to approved sanitizer solution.
  • Non-food contact surfaces clean
    General equipment cleaning needed throughout including but not limited to: storage shelving, legs of equipment, can opener holder, bottom shelves of work tables, outside of dish machine, underneath of drain boards and work tables, inside bottom of make units and coolers and in between cooler gaskets.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Repair or replace baseboards that are peeling from the wall in various places, and baseboards that have gaps in between. Seal up any old nail and screw holes in walls or FRP. Floor replacement in the kitchen is needed as the floor tiles are beginning to separate in areas. Repair needed around door jambs. Cleaning needed on FRP especially around the dish machine above and underneath. Floor cleaning needed throughout especially underneath equipment including the inside of the walk in cooler.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Replace shelving inside refrigerators and coolers that are rusted, have paint chipping. Replace torn gasket on walk in cooler, seal all sinks and work tables to the wall with caulk. Front counters near beverage line are damaged and in need of repair.
  • Proper hot holding temperatures
    The pizza in the glass pizza hot holding cabinet was between 118-124 degrees. All potentially hazardous foods must be maintained at 135 degrees or above while in hot holding. The pizza was reheated and the hot holding cabinet was set to an appropriate hot holding temperature during the inspection.
  • Food received at proper temperature
  • Shellstock tags retained
  • Proper reheating procedures
  • Time as a public health control; procedures & records
  • Consumer advisory provided
01/06/200997.0

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