Frank's Pizza (Tightsqueeze), 13914 & 13916 US Hwy 29, Chatham, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Frank's Pizza (Tightsqueeze)
Address: 13914 & 13916 US Hwy 29, Chatham, Virginia
Phone: (434) 432-0971
Total inspections: 8
Last inspection: Sep 30, 2009

Restaurant representatives - add corrected or new information about Frank's Pizza (Tightsqueeze), 13914 & 13916 US Hwy 29, Chatham, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.September 30, 2009Follow-up10Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sausage & bacon.
  • 0820 A 2 - Critical Garlic and oil (made in restaurant) cold holding at improper temperatures
  • 1320 - There was no temperature measuring device located in the refrigerator and freezers.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2350 - Critical leak under 3-vat sink is leaking water into a tub
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of hazardous product (Greased Lightning) not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 14, 2009Routine44Details / Comments
No violation noted during this evaluation. September 11, 2008Follow-up00-
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Repeat Single-service items were observed reused for the storage of ketchup
  • 3170 - Large hole in wall about the 3 vat sink and the wall is not maintained in good repair
August 14, 2008Routine03Details / Comments
0820 - Critical Repeat 1. Pizza Prep table items above 41 degrees (Italian sausage 53, pepperoni 52, Ham 46, and Pork Sausage 50)2. items in walk in above 41 degrees ( tomatoes 45, roast beef 42, Ham 45)3. Hot held items below 135 ( tomato sauce 120, tomato suce with meatballs 107August 22, 2007Follow-up10Details / Comments
  • 0060 - Critical Upon questionsing PIC it was determined that mandatory reporting of symptons, listed diagnoses (e-coli, salmonlla, shigella, Hep A,), or high risk conditions: exclusion or restriction is in place
  • 0160 - Critical 1. No hand washing signs at hand wash stations in kitchen, employee restroom, men's restroom, or women's restroom.2. employees did into wash hands after touching raw chicken and wiped them on apron
  • 0610 - Raw chicken on floor thawing in kitchen
  • 0820 - Critical Repeat 1. Pizza Prep table items above 41 degrees (Italian sausage 53, pepperoni 52, Ham 46, and Pork Sausage 50)2. items in walk in above 41 degrees ( tomatoes 45, roast beef 42, Ham 45)3. Hot held items below 135 ( tomato sauce 120, tomato suce with meatballs 107
  • 0830 - Critical IN walk in sliced turkey, tomatoes, chicken salad, tuna salad, meat sauce, tomato sauce, made prior to today for use over the next several days not marked with discard date.
  • 0850 - Critical Whole cheese pizzza cooked at 11am temperature at 70 degrees at 3:30pm.
  • 1510 - Repeat Facility does not have theometer to measure food teamperature of raw, cooked or ready to eat foods
  • 1530 - Not test strips available for employees to check soultion
  • 1750 - Re-using narrow necked plastic ketchup bottles after washing in the dish machine
July 23, 2007Routine54Details / Comments
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food Slicer.March 12, 2007Routine10Details / Comments
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0220 - Critical Cook is drinking from an uncovered container in the food preparation area.
  • 0470 A 4 - Critical Foods in cooler not covered.
  • 0820 - Critical Spaghetti sauce hot holding at improper temperatures.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1580 - The cutting board heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3030 - No disposable towels were provided at the hand washing lavatory in food preparation area.
  • 3180 - Floors noted in need of cleaning.
November 08, 2006Routine44Details / Comments

September 30, 2009 (Follow-up)


Violation: 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin 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.

September 14, 2009 (Routine)


Violations:

August 14, 2008 (Routine)


Violations:

August 22, 2007 (Follow-up)


Violation: 0820 - Critical Repeat 1. Pizza Prep table items above 41 degrees (Italian sausage 53, pepperoni 52, Ham 46, and Pork Sausage 50)2. items in walk in above 41 degrees ( tomatoes 45, roast beef 42, Ham 45)3. Hot held items below 135 ( tomato sauce 120, tomato suce with meatballs 107
All item cold held at 41 degrees or below to prevent growth of organisms.
Comments:
Pizza prep table was not at required holding temperature, however, they are closing lid between uses when not busy, all other items have been address with employees and have been corrected. Provided thermometer, test strips and are not re-using single service items for storage of other food items. Not keeping any items for longer than 24 hours, making all sauces on day of use and slicing vegetables for one day use only.

July 23, 2007 (Routine)


Violations: Comments:
1. Beginning on October 1, 2007 facilities that serve raw or undercooked animal foods (hamburgers and steaks), must disclose and remind consumers of the hazards associated with this practice.
2. Upon evaluation of the C02 unit it was determined that the intermediate vent on the back flow preventer was plugged. Beginning October 1, 2007 backflow preventers will be required on the CO2 units.(remove the plug on vent)

March 12, 2007 (Routine)


Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food Slicer.
Clean and sanitize these surfaces for food contact.

November 08, 2006 (Routine)


Violations: Comments:
Spent time with operator discussing safe food handling and the importance of monitoring food temperatures to prevent the growth of microorganisms.

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