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Restaurant: Dinis Brothers Pizza
Address: 901 Wilborn Avenue, South Boston, Virginia
Phone: (434) 572-3914
Total inspections: 6
Last inspection: Mar 10, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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| No violation noted during this evaluation. | March 10, 2009 | Follow-up | 0 | 0 | - |
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 1510 - The person in charge could not provide a food temperature measuring device.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3090 - Ventilation is not operating to keep rooms free of excessive condensation
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February 27, 2009 | Routine | - | - | Details / Comments |
- 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 95°F.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of sugar and salt.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza dough roller.
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June 15, 2007 | Routine | 0 | 3 | Details / Comments |
- 1100 - Critical Repeat The food contact surfaces of the walk in cooler shelving racks, shelves in the storage room and kitchen, and the dough processor are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1570 - Repeat Several older refrigeration units and a dough processor were observed in a condition of disrepair that prevents necessary maintenance and easy cleaning.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of tea and spaghetti noodles.
- 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, particularly in the food storage area around the walk in cooler.
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March 01, 2006 | Follow-up | 1 | 3 | Details / Comments |
- 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0540 - Critical Pizza sauce in walk in cooler in contact with soiled container surfaces.
- 0960 2 - The food contact surfaces of the plastic container used to mix and store pizza sauce in the walk in cooler and used to store flour near the dough processor are not designed for food service use and are not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 1100 - Critical The food contact surfaces of the walk in cooler shelving racks, shelves in the storage room and kitchen, and the dough processor are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 1570 - Several older refrigeration units and a dough processor were observed in a condition of disrepair that prevents necessary maintenance and easy cleaning.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of tea.
- 1780 - Critical Food contact surfaces of the container used to mix and store pizza sauce in walk in were observed soiled with accumulations of food residues.
- 1780 - Critical Equipment used for storage of packaged or open food items (racks in walk in cooler and shelves in storage room) was observed with visible accumulations of soil and debris.
- 2000 - Single service items observed unprotected from contamination. Clutter and surface conditions in storage room make environmental contamination of exposed single service item surfaces possible.
- 3080 - Less than 10 foot candles of light was noted in the storage area around the walk in cooler. Light bulb out near back door. Brighter lighting needed in storage area in front of and beside walk in cooler.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, particularly in the food storage area around the walk in cooler.
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February 16, 2006 | Routine | 4 | 6 | Details / Comments |
- 1800 - The nonfood contact surface of the sides of the deep fryers, tables under cooking equipment, shelves & interior of reach-in refrigerator in kitchen and the fan guard in the walk-in refrigerator had accumulations of grime and debris.
- 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
- 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
- 2720 - Outside refuse container was uncovered.
- 1320 - There was no temperature measuring device located in several refrigerators and freezers.
- 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 3180 - Pipes in the dishwashing area noted in need of cleaning.
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April 01, 2004 | Routine | 0 | 7 | Details / Comments |
February 27, 2009 (Routine)
Violations: - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Thermometer should have a thin probe
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 3090 - Ventilation is not operating to keep rooms free of excessive condensation
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes repair or replaced the exhaust fan
Comments:
dish machine temperature is at proper level 120 degrees
NO manufacturers containers were being used for food storage
June 15, 2007 (Routine)
Violations: - 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 95°F.
Contact service representative to adjust wash temperature of machine and to replace broken thermometer. Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of sugar and salt.
Discontinue the reuse of manufacturer containers (such as pickle buckets) for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza dough roller.
Maintain nonfood-contact surfaces of equipment clean. Routine cleaning off food contact surfaces is evident, but non-food contact surfaces are being neglected and could potentially contaminate food contact surfaces.
Comments:
Use of appropriate storage containers has improved. Better lighting in walkin area. Storage shelves have been repainted, as required.
March 01, 2006 (Follow-up)
Violations: - 1100 - Critical Repeat The food contact surfaces of the walk in cooler shelving racks, shelves in the storage room and kitchen, and the dough processor are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. (Dough processor has been cleaned since last inspection. Manager plans to replace the shelving racks and to repaint the shelves.)
- 1570 - Repeat Several older refrigeration units and a dough processor were observed in a condition of disrepair that prevents necessary maintenance and easy cleaning.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. (Manager plans to upgrade several old equipment items, as he is able. New deep fryer was been installed at time of inspection. Dough processor has been repaired and cleaned.)
- 1750 - Repeat Manufacturer containers were observed reused for the storage of tea and spaghetti noodles.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. (New stainless steel reusable container for mixing and storing pizza sauce in walk in has been purchased and implemented. Acceptable container for spaghetti noodles located during inspection.)
- 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, particularly in the food storage area around the walk in cooler.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. (Some clutter removed from storage area, but unnecessary items remain in close proximity to single-service items and containers of cooking oil.)
February 16, 2006 (Routine)
Violations: - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, cheeses, and cooked RTE food.
- 0540 - Critical Pizza sauce in walk in cooler in contact with soiled container surfaces.
Use only cleaned and sanitized utensils or equipment during food preparation. Pizza sauce voluntarily destroyed in presence of inspector.
- 0960 2 - The food contact surfaces of the plastic container used to mix and store pizza sauce in the walk in cooler and used to store flour near the dough processor are not designed for food service use and are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the referenced containers with containers designed for food service use and to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1100 - Critical The food contact surfaces of the walk in cooler shelving racks, shelves in the storage room and kitchen, and the dough processor are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 1570 - Several older refrigeration units and a dough processor were observed in a condition of disrepair that prevents necessary maintenance and easy cleaning.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1750 - Repeat Manufacturer containers were observed reused for the storage of tea.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1780 - Critical Food contact surfaces of the container used to mix and store pizza sauce in walk in were observed soiled with accumulations of food residues.
Pizza sauce voluntarily destroyed in presence of inspector. Clean and sanitize all reusable food containers when emptied to prevent the growth microorganisms on those surfaces.
- 1780 - Critical Equipment used for storage of packaged or open food items (racks in walk in cooler and shelves in storage room) was observed with visible accumulations of soil and debris.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. Refinish or replace shelving equipment to provide a smooth, nonpourous, easily cleanable surface for the storage of food, single-use items, and clean equipment.
- 2000 - Single service items observed unprotected from contamination. Clutter and surface conditions in storage room make environmental contamination of exposed single service item surfaces possible.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 3080 - Less than 10 foot candles of light was noted in the storage area around the walk in cooler. Light bulb out near back door. Brighter lighting needed in storage area in front of and beside walk in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, particularly in the food storage area around the walk in cooler.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
April 01, 2004 (Routine)
Violations: - 1800 - The nonfood contact surface of the sides of the deep fryers, tables under cooking equipment, shelves & interior of reach-in refrigerator in kitchen and the fan guard in the walk-in refrigerator had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Increase the frequency of cleaning the interior surfaces of the unit to maintain unit performance.
- 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 1320 - There was no temperature measuring device located in several refrigerators and freezers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 3180 - Pipes in the dishwashing area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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