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Restaurant: Dominick's Pizza and Pasta
Address: #720 - 4239 Holland Road, Virginia Beach, Virginia
Phone: (757) 467-0262
Total inspections: 6
Last inspection: Oct 9, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0480 - Repeat Unlabeled food containers.
- 3220 - Mops not hung up to air dry.
- 3180 - The ceiling tile in the prep area around the vents noted in need of cleaning.
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October 09, 2009 | Routine | 0 | 3 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0450 C - Critical Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
- 0480 - Repeat Unlabeled food containers.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
- 0760 - Corrected During Inspection Critical Meatballs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
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July 07, 2009 | Routine | 2 | 3 | Details / Comments |
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
- 0450 C - A cup without a handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
- 0470 - Critical Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0480 - Repeat Unlabeled dry and liquid food containers.
- 1320 - There was no temperature measuring device located in the prep refrigerator.
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March 25, 2009 | Routine | 1 | 4 | Details / Comments |
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
- 3340 - Corrected During Inspection Critical A container of toxic cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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December 15, 2008 | Routine | 1 | 1 | Details / Comments |
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0480 - Unlabeled dry food containers.
- 0610 - Repeat Flour and oil stored on the floor or food stored less than 6" above the floor.
- 0800 - Critical Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
- 0810 - The methods used for cooling were not adequate.
- 0820 A 1 - Critical Pizza and chicken hot holding at improper temperatures.
- 0830 - Critical The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 1750 - Manufacturer containers were observed reused for the storage of food.
- 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
- 2920 - Toilet room door is not provided with a self-closing door
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September 17, 2008 | Routine | 4 | 8 | Details / Comments |
- 0610 - Onions stored on the floor or food stored less than 6" above the floor.
- 0820 A 2 - Critical Salami and cut tomatoes were cold holding at improper temperatures
- 1320 - The temperature measuring device located in the refrigerator is not easily readable.
- 2000 - Single service items observed unprotected from contamination.
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June 06, 2008 | Routine | 1 | 3 | Details / Comments |
October 09, 2009 (Routine)
Violations: - 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- 3180 - The ceiling tile in the prep area around the vents 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.
Comments:
Violations discussed for correction.
July 07, 2009 (Routine)
Violations: - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0450 C - Critical Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
- 0480 - Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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.
- 0760 - Corrected During Inspection Critical Meatballs classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Reheat commercially processed RTE food for hot holding to 135F or above.
Comments:
Violations discussed for correction.
March 25, 2009 (Routine)
Violations: - 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 0450 C - A cup without a handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- 0470 - Critical Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw eggs during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0480 - Repeat Unlabeled dry and liquid food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 1320 - There was no temperature measuring device located in the prep refrigerator.
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.
Comments:
Violations discussed for correction.
December 15, 2008 (Routine)
Violations: - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 3340 - Corrected During Inspection Critical A container of toxic cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.
September 17, 2008 (Routine)
Violations: - 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0480 - Unlabeled dry food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 0610 - Repeat Flour and oil 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.
- 0800 - Critical Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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.
- 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 0820 A 1 - Critical Pizza and chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 0830 - Critical The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets.
- 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Violations discussed or corrected during the inspection.
June 06, 2008 (Routine)
Violations: - 0610 - Onions 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.
- 0820 A 2 - Critical Salami and cut tomatoes were cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1320 - The temperature measuring device located in the refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer.
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violation discussed for correction.
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