Brick's Pizza, 4809 N 1st St, Arlington, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Brick's Pizza
Address: 4809 N 1st St, Arlington, Virginia
Phone: (703) 243-6600
Total inspections: 20
Last inspection: Sep 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.16A2 - Critical Repeat Cheese, Pepproni and Ham cold holding at the improper temperature of 56F, 47-60F and 47F in "Knight" pizza prep refrigerator.
  • 4-601.11A - Critical The food-contact surface of the slicer is not clean to sight and touch.
  • 6-501.111C - Critical A lot of dead roaches observed in the storage room area. A pest control technician walked-in during the inspection and applied roach bait.
September 10, 2009Critical Procedures30Details / Comments
  • 4-201.11 - The small, dorm-sized refrigerator is not designed and constructed to be durable. All refrigeration units must be of commercial type quality and designed for use in restaurant settings.
  • 6-501.12 - The floor in the walk-in cooler needs cleaning.
January 05, 2009Routine02Details / Comments
  • 2-103.11L - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Manager on duty did not know what sanitizer sanitizer strength is required for the sanitizing of multi-use utensils.
  • 3-302.12 - Repeat Shaker container of flour found next to pizza transport bags not labeled properly.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures:Chicken wings (51 F), pepperoni (51 F), ham (46 F), and anchovies (43 F) all stored in the pizza prep unit.
  • 4-101.19 - The nonfood-contact surface of the counter prep area is not or smooth, easily cleanable (counter chipped, broken).
  • 4-402.11 - The sealant around handwashing sink needs to be replaced to prevent exposure to spillage or seepage.
  • 4-501.11 - Repeat The pizza prep unit is not maintained in a state of repair and condition that meets the requirements (not maintaining ana ambient air temperature of 41 F or below).
  • 4-501.114 - Critical Repeat The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions. When tested by inspector, sanitizer was 200 ppm+. Sanitizer must be 50 to 100 ppm.
  • 6-501.12 - Repeat The floors in the back room need cleaning.
  • 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
November 07, 2008Routine37Details / Comments
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Assistant manager on duty could not answer correctly inspectors questions regarding proper cold holding temperature.
  • 2-301.12A - Critical Food employees are not cleaning their hands and exposed portions of their arms. Observed an employee (Assistant manager) rinse off hands for a few seconds at handsink (which contained 2 large cans of tomatoes that were being drained of juices) and used no soap.
  • 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. Employee was observed outside on telephone and then returned to work without handwashing.
  • 3-302.12 - Containers of dry foods are not identified with the common name of the food.
  • 3-304.11 - Critical Large cans of tomatoes were observed being drained of their juices in the handsink.
  • 3-501.13 - Spinach not thawed properly (sitting in water on side of 3 compartment sink).
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures: spicy chicken (60 F), buffalo wings (59 F), cubed chicken (50 F), sausage (62 F), ham (64 F) all stored in the pizza prep unit.
  • 4-501.11 - The pizza prep unit is not maintained in a state of repair and condition that meets the requirements (not maintaining an ambient air temperature of 41 F or below.
  • 4-501.114 - Critical The chlorine chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions. When tested by inspector sanitizer was 200 ppm+. Sanitizer must be 50 to 100 ppm.
  • 5-205.11 - The handwashing sink was being used to drain cans of tomatoes.
  • 5-205.15B - Repeat The cold water faucet on the mop sink was observed out of operation.
  • 5-501.17 - Repeat There is no covered receptacle in the toilet room used by females.
  • 6-202.15 - The back door was observed propped open.
  • 6-501.11 - Repeat The following is not maintained in good repair:1. The walls to the left of the 3-part sink are not sealed (missing cove base, exposed dry wall, and crevices)2. The cove base on the exterior portions of the walk-in cooler to the right and left of the door are not maintained in good repair3. Underneath the handsink in the rest-room is covered in tape (not smooth, easily cleanable).
  • 6-501.12 - Repeat The floors throughout the establishment (kitchen and back room) need cleaning.
  • 7-202.11 - The can of Raid observed in the kitchen is not required for the operation and maintenance of the food establishment. Only licensed pest control personnel should spray for pests.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
October 07, 2008Routine611Details / Comments
  • 3-501.16A2 - Critical Foods cold holding at improper temperatures in the pizza prep unit (sausage 57 F, ham 56 F, cheese 54 F, chopped garlic 53 F). Need to repair unit in order to maintain an ambient air temperature of 41 F to safely hold potentially hazardous foods
  • 4-601.11A - Critical The slicer is not clean to sight and touch.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
February 21, 2008Critical Procedures30Details / Comments
  • 4-903.11 - Repeat Menu boxes were found not stored 6 inches above the floor.
  • 5-205.15B - Repeat The mop sink cold water fixture was noted damaged and/or in poor repair (this sink needs to be cleaned).
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the rest-room.
  • 6-501.11 - Repeat 1. The walls to the left of the 3-part sink are not sealed (missing cove base, exposed drywall, and crevices).2. The cove base on the exterior portions of the walk-in refrigerator to the right and left of the door is not maintained in good repair.3. There is tape on the wall underneath the rest-room handsink. Properly seal around the pipes and fill in the holes in the walls of the rest-room.
  • 6-501.12 - Repeat The floors were noted in need of cleaning in the back room and in the kitchen along walls.
December 12, 2006Routine05Details / Comments
  • 3-302.12 - Repeat There are some unlabeled food containers (i.e. salt).
  • 4-402.11 - Repeat The FRP wall panels behind the pizza prep unit and three part sink are not sealed to their adjoining walls. The kitchen hand sink, the rest-room hand sink, the right portion of the 3-part sink, and inbetween the two work counters to the right of the pizza prep refrigerator are no longer properly sealed to their adjoining walls or equipment.
  • 4-501.11 - The soap dispenser in the rest-room has fallen off the wall.
  • 4-602.11 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized.
  • 5-205.15B - The mop sink faucet fixture was noted damaged and/or in poor repair [constantly dripping and no cold water].
  • 5-501.113 - Repeat Outside refuse container was uncovered (one door and one lid were open).
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the rest-room.
  • 6-501.11 - Repeat There are some cracked and damaged floor tiles throughout the facility. There is some missing cove base to the left of the 3-part sink. There is some loose cove base to the right and left of the walk-in refrigerator door. The new walls contain crevices above and next to the cashier are not properly sealed (paint dry wall, and seal crevices).
  • 6-501.12 - Repeat Floors in the walk-in refrigerator and rest-room were noted in need of cleaning. There is a chicken wing bone on top of the hot water heater.
  • 6-501.16 - Repeat The mop is not hung up to air dry.
  • 9.2-3.3 - Corrected During Inspection Critical Repeat There is no certified food manager on duty.
June 11, 2006Routine210Details / Comments
  • 3-302.11 - Critical Repeat Soiled or improperly cleaned equipment or utensils used during food preparation.Dough pans are heavily soiled.
  • 3-302.12 - Repeat Unlabeled bulk food containers (flour/cornmeal? etc.).
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Crates of sodas stored on the floor.
  • 3-501.15 - Repeat The methods used for cooling were not adequate.Large, deep bucket of chicken at 125oF improperly cooling on prep table.
  • 3-501.16A2 - Critical Ham in the top portion of the pizza prep unit holding at 48oF.Chicken wings inside the pizza prep unit holding at 50oF.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (chicken wings) held more than 24 hours is not properly date marked.
  • 4-202.11 - Critical The food contact surface of the dough pans is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.(some of the plastic dough pans are cracked)
  • 4-202.16 - The nonfood contact surface of the metal prep table (cracks and crevices are not easily cleanable, need to be sealed or replaced) is not designed or constructed to be easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in the pizza prep unit.
  • 4-402.11 - The FRP wall panels behind the pizza prep unit and three part sink are not sealed to the wall.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: metal prep table, hood, outside of pizza prep cooler.
  • 4-903.11 - Plastic dough pans stored on the floor under the pizza prep unit and at the back.Boxes of menus and other equipment stored on the floor.
  • 5-205.15B - The hot water is turned off at the hand sink.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.Back door is propped open.
  • 6-303.11 - Repeat Inadequate light was noted in the hood (no bulb).
  • 6-501.11 - Repeat Missing floor tiles throughout the kitchen.Missing and loose cove base throughout the kitchen.Missing and stained ceiling tiles in the back.
  • 6-501.111 - Harborage conditions exist.Dead roaches in overhead light fixtures.
  • 6-501.12 - Repeat Floors throughout the kitchen are in need of cleaning.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 7-202.11 - Critical Repeat A can of "RAID" insect spray was found in the establishment.
  • 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
  • 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
May 11, 2006Routine616Details / Comments
  • 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
  • 2-304.11 - Food employees are wearing soiled clothing. Dirty aprons are being re-used.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making sandwiches without gloves.
  • 3-302.11 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The dough trays are not washed and sanitized. Filthy.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Large buckets are used to store bagged cooked chicken. Use shallow pans uncovered to cool food properly.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (chicken, ham) held more than 24 hours is not properly date marked.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-101.11 - The food contact surface of the dirty boxes used to store cooked chicken in the walk-in refrigerator is not durable, or nonabsorbent.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer (quat) at the three-compartment sink was ,100ppm.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: all counters, shelves, interior of the refrigerator/freezer, bulk food containers.
  • 4-602.12 - Repeat The food contact equipment surface of the pizza pans are observed soiled with accumulations of grime and debris.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the establisment.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-303.11 - Repeat The lightbulb in the hood was missing.
  • 6-501.11 - Repeat There were missing and damaged ceiling tiles in the establishhment. Some of the floor tiles were damaged in areas. The wall in the restroom was damaged and handsink needed to be re-caulked in the back. The prep table had crevices, cracks and chips which makes it difficult to clean.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old equipment from the establishment. Cease storing food in the broken refrigerator.
  • 6-501.12 - Repeat Floors need to be cleaned especially in corners and under equipment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 7-202.11 - Critical Repeat RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
January 26, 2006Routine714Details / Comments
  • 2-101.11 - Critical The Person in Charge was not available at the time of inspection.
  • 2-304.11 - Food employees are wearing soiled clothing. Dirty aprons are being re-used.
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making sandwiches without gloves.
  • 3-302.11 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (vegetables) in the walk-in refrigeration unit.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The dough trays are not washed and sanitized. Filthy.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 3-501.15 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Large buckets are used to store bagged cooked chicken. Use shallow pans uncovered to cool food properly.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (chicken, ham) held more than 24 hours is not properly date marked.
  • 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed coldcuts in the refrigeration unit was not properly date-marked after opening.
  • 4-101.11 - The food contact surface of the dirty boxes used to store cooked chicken in the walk-in refrigerator is not durable, or nonabsorbent.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizer (quat) at the three-compartment sink was ,100ppm.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: all counters, shelves, interior of the refrigerator/freezer, bulk food containers.
  • 4-602.12 - Repeat The food contact equipment surface of the pizza pans are observed soiled with accumulations of grime and debris.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the establisment.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-303.11 - Repeat The lightbulb in the hood was missing.
  • 6-501.11 - Repeat There were missing and damaged ceiling tiles in the establishhment. Some of the floor tiles were damaged in areas. The wall in the restroom was damaged and handsink needed to be re-caulked in the back. The prep table had crevices, cracks and chips which makes it difficult to clean.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Remove old equipment from the establishment. Cease storing food in the broken refrigerator.
  • 6-501.12 - Repeat Floors need to be cleaned especially in corners and under equipment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 7-202.11 - Critical Repeat RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
January 26, 2006Routine714Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for service. Severely dented can of pizza sauce and cherry deluxe filling were found in storage shelf.
  • 3-302.12 - Some food containers unlabeled. (spices)
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats and feta cheese not date marked.
  • 4-601.11 - The storage shelving, exterior of equipment, gaskets of refrigerator and the hood system were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The interior of reach-in refrigerator, slicer, cutting board, work table were observed soiled to sight and touch.
  • 4-602.12 - The food contact equipment surface of the pizza baking pans were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The pizza oven had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the facility hand sinks.
  • 6-301.11 - Soap was not provided at the handwashing facility in the toilet room.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the toilet room.
  • 6-303.11 - Lights burn out in storage area and hood system..
  • 6-501.11 - Repeat Floor tiles missing by pizza oven.Baseboard in some area loose and or missing.Ceiling tiles missing.
  • 6-501.111 - Repeat Harborage conditions exist. Mice dropping observed at corners and back of equipment. Flies noted.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ref)
  • 6-501.12 - Repeat Floor all over the facility was noted in need of cleaning.
  • 7-202.11 - Critical Spray can of "raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
May 02, 2005Routine414Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for service. Severely dented can of pizza sauce and cherry deluxe filling were found in storage shelf.
  • 3-302.12 - Some food containers unlabeled. (spices)
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. Open bulk processed meats and feta cheese not date marked.
  • 4-601.11 - The storage shelving, exterior of equipment, gaskets of refrigerator and the hood system were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  • 4-601.11A - Critical The interior of reach-in refrigerator, slicer, cutting board, work table were observed soiled to sight and touch.
  • 4-602.12 - The food contact equipment surface of the pizza baking pans were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The pizza oven had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the facility hand sinks.
  • 6-301.11 - Soap was not provided at the handwashing facility in the toilet room.
  • 6-301.12 - No disposable towels were provided at the hand washing facility in the toilet room.
  • 6-303.11 - Lights burn out in storage area and hood system..
  • 6-501.11 - Repeat Floor tiles missing by pizza oven.Baseboard in some area loose and or missing.Ceiling tiles missing.
  • 6-501.111 - Repeat Harborage conditions exist. Mice dropping observed at corners and back of equipment. Flies noted.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. (unused ref)
  • 6-501.12 - Repeat Floor all over the facility was noted in need of cleaning.
  • 7-202.11 - Critical Spray can of "raid" was found in the establishment and are not required for the maintenance and operation of the food establishment.
May 02, 2005Routine414Details / Comments
  • 6-501.11 - Repeat Couple of floor tiles were chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted at the motor compartment of pepsi refrigerator.Roaches noted in the facility.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A hood system, old refrigerators, 3 pt sink etc.. were still in the facility.
  • 6-501.12 - Repeat Floor at corners and between walk-in refrigerators was noted in need of cleaning.
September 28, 2004Routine04Details / Comments
  • 6-501.11 - Repeat Some floor tiles chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Provide a service of an exterminator.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Organize and clean back area.
September 28, 2004Routine03Details / Comments
  • 6-501.11 - Repeat Couple of floor tiles were chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Mice droppings noted at the motor compartment of pepsi refrigerator.Roaches noted in the facility.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A hood system, old refrigerators, 3 pt sink etc.. were still in the facility.
  • 6-501.12 - Repeat Floor at corners and between walk-in refrigerators was noted in need of cleaning.
September 28, 2004Routine04Details / Comments
  • 6-501.11 - Repeat Some floor tiles chipped.
  • 6-501.111 - Repeat Harborage conditions exist. Provide a service of an exterminator.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. Organize and clean back area.
September 28, 2004Routine03Details / Comments
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Several other pieces of equipment not operational in the facility. (a 3-pt sink, a hood system, pizza oven etc. Remove or put into operation.
  • 5-204.11 - Critical There is no handwashing lavatory within 25' of slicer, preventing routine handwashing by food workers.
  • 4-601.11A - Critical The interior of reach-in refrigerators were observed soiled to sight and touch.
  • 6-202.11 - The lights in the back area were not properly shielded, coated, or shatter-resistant.
  • 7-202.11 - Critical Spray cans of Insecticide were found in the establishment.
  • 6-501.12 - Floor under equipment, at corners, in the walk-in, and in the back area were noted in need of cleaning.
  • 6-501.11 - Holes on walls by slicer. Some cracks in walls by 3-pt sink and back area.Missing tiles above walk-in.Ceiling tiles stained, improperly fitted and holes noted in tiles.Corner guards of walls were noted in poor repairCouple of floor tiles chipped.Baseboards missing in the facility.Baseboard around walk-in was noted in poor repair.
  • 6-501.111 - Harborage conditions exist.Flies noted in prep area, by 3-pt sink and in the back area.Mice dropping noted in the establishment.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda bottles stored on floor.
  • 6-303.11 - Walk-in light was burn out.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands. (draining olives into sink)
  • 4-204.11 - Hood filter missing.
  • 4-501.11 - The door plate of the walk-in is damaged.Cover/box for electrical outlet missing.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the front area.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door is not rodent proof. Needs a seal (weather strip)
  • 5-205.15B - The faucet of the mop sink was noted leaking.
  • 4-601.11 - The exterior of equipment (refrigerators), walk-in shelves, bulk food containers, shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were observed soiled.Light bulb cover in the hood system were observed soiled with grease and dirt.Pans too carbonized. Needs cleaning.
  • 4-402.11 - The 3-pt sink was not properly sealed to walls.Mop sink was not sealed to wall.
September 22, 2004Routine--Details / Comments
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Several other pieces of equipment not operational in the facility. (a 3-pt sink, a hood system, pizza oven etc. Remove or put into operation.
  • 5-204.11 - Critical There is no handwashing lavatory within 25' of slicer, preventing routine handwashing by food workers.
  • 4-601.11A - Critical The interior of reach-in refrigerators were observed soiled to sight and touch.
  • 6-202.11 - The lights in the back area were not properly shielded, coated, or shatter-resistant.
  • 7-202.11 - Critical Spray cans of Insecticide were found in the establishment.
  • 6-501.12 - Floor under equipment, at corners, in the walk-in, and in the back area were noted in need of cleaning.
  • 6-501.11 - Holes on walls by slicer. Some cracks in walls by 3-pt sink and back area.Missing tiles above walk-in.Ceiling tiles stained, improperly fitted and holes noted in tiles.Corner guards of walls were noted in poor repairCouple of floor tiles chipped.Baseboards missing in the facility.Baseboard around walk-in was noted in poor repair.
  • 6-501.111 - Harborage conditions exist.Flies noted in prep area, by 3-pt sink and in the back area.Mice dropping noted in the establishment.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda bottles stored on floor.
  • 6-303.11 - Walk-in light was burn out.
  • 5-205.11 - The handwashing station at the facility is being used for purposes other than washing hands. (draining olives into sink)
  • 4-204.11 - Hood filter missing.
  • 4-501.11 - The door plate of the walk-in is damaged.Cover/box for electrical outlet missing.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 4-903.11 - Pizza boxes were found not stored 6 inches above the floor in the front area.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents. Back door is not rodent proof. Needs a seal (weather strip)
  • 5-205.15B - The faucet of the mop sink was noted leaking.
  • 4-601.11 - The exterior of equipment (refrigerators), walk-in shelves, bulk food containers, shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Hood filters were observed soiled.Light bulb cover in the hood system were observed soiled with grease and dirt.Pans too carbonized. Needs cleaning.
  • 4-402.11 - The 3-pt sink was not properly sealed to walls.Mop sink was not sealed to wall.
September 22, 2004Routine--Details / Comments
  • 9.2-3.3 - Critical There is no certified food manager on duty.
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 4-501.11 - Pepsi refrigerator, several pieces of new equipment, prep refrigerator (holding water) and fain in the walk-in were observed in a state of disrepair and damaged.
  • 5-204.11 - Critical There is no handwashing lavatory at slicer, preventing routine handwashing by food workers.
  • 6-501.11 - Walls in toilet room(peeling paint), floor tiles missing on wall across from hood and a few floor tiles are chipped.
  • 6-202.11 - The light bulbs in the Coke refrigerator were not properly shielded, coated, or shatter-resistant.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in floors and shelving and the store floors.
  • 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 5-205.15B - The mop sink was noted damaged and/or in poor repair. No hot water.
August 30, 2004Routine27Details / Comments
  • 9.2-3.3 - Critical There is no certified food manager on duty.
  • 9.2-3.1a - The establishment is being operated without a valid license.
  • 4-501.11 - Pepsi refrigerator, several pieces of new equipment, prep refrigerator (holding water) and fain in the walk-in were observed in a state of disrepair and damaged.
  • 5-204.11 - Critical There is no handwashing lavatory at slicer, preventing routine handwashing by food workers.
  • 6-501.11 - Walls in toilet room(peeling paint), floor tiles missing on wall across from hood and a few floor tiles are chipped.
  • 6-202.11 - The light bulbs in the Coke refrigerator were not properly shielded, coated, or shatter-resistant.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in floors and shelving and the store floors.
  • 4-402.11 - The mop sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 5-205.15B - The mop sink was noted damaged and/or in poor repair. No hot water.
August 30, 2004Routine27Details / Comments

September 10, 2009 (Critical Procedures)


Violations: Comments:
"Knight" pizza prep refrigerator is not maintained in a good state of repair. Water was observed with cheese floating inside the unit and gaskets observed moldy.
Please seal all the cracks, crevices and holes inside the building to reduce/minimize roach harborage and also repair the back-exit door since it also has a small hole/opening on the bottom.

January 05, 2009 (Routine)


Violations:

November 07, 2008 (Routine)


Violations:

October 07, 2008 (Routine)


Violations:

February 21, 2008 (Critical Procedures)


Violations: Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

December 12, 2006 (Routine)


Violations:

June 11, 2006 (Routine)


Violations: Comments:
1. Include the "consume by,""sell by," or "discard by" dates on the containers/packages of potentially hazardous ready-to-eat foods.
2. The pizza dough pans are owned by the pizza dough company, "Fresh Dough Co.," located in Baltimore, MD who delivers them, pick's them up, and cleans them.

May 11, 2006 (Routine)


Violations:

January 26, 2006 (Routine)


Violations:

January 26, 2006 (Routine)


Violations:

May 02, 2005 (Routine)


Violations:

May 02, 2005 (Routine)


Violations:

September 28, 2004 (Routine)


Violations: Comments:
ESTABLISHMENT KEPT CLOSED UNTIL ALL UNUSED EQUIPMENT ARE REMOVED FROM THE PREMISE AS AGREED.

September 28, 2004 (Routine)


Violations: Comments:
ESTABLISHMENT REOPENED.

September 28, 2004 (Routine)


Violations: Comments:
ESTABLISHMENT KEPT CLOSED UNTIL ALL UNUSED EQUIPMENT ARE REMOVED FROM THE PREMISE AS AGREED.

September 28, 2004 (Routine)


Violations: Comments:
ESTABLISHMENT REOPENED.

September 22, 2004 (Routine)


Violations: Comments:
TEMPORARY PERMIT ISSUED TO EXPIRE AT THE END OF BUSINESS DAY, 9?27?04.
ALL VIOLATIONS MUST BE CORRECTED. A RECHECK WILL BE DONE TO DETERMINE COMPLIANCE AND WHETHER LICENSE WILL BE ISSUED.

September 22, 2004 (Routine)


Violations: Comments:
TEMPORARY PERMIT ISSUED TO EXPIRE AT THE END OF BUSINESS DAY, 9?27?04.
ALL VIOLATIONS MUST BE CORRECTED. A RECHECK WILL BE DONE TO DETERMINE COMPLIANCE AND WHETHER LICENSE WILL BE ISSUED.

August 30, 2004 (Routine)


Violations:

August 30, 2004 (Routine)


Violations:

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