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

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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:
  • 0470 - Corrected During Inspection Critical 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.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sausage & bacon.
    Store food in packages, covered containers, or wrappings.
  • 0820 A 2 - Critical Garlic and oil (made in restaurant) cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in the refrigerator 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.
  • 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.
  • 2350 - Critical leak under 3-vat sink is leaking water into a tub
    plumbing system shall be maintained in good repair
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a 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.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 14, 2008 (Routine)



Violations:
  • 1530 - Repeat 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.
  • 1750 - Repeat Single-service items were observed reused for the storage of ketchup
    Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3170 - Large hole in wall about the 3 vat sink and the wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

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:
  • 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
    Develop an employee health policy for mandatory reporting, exclusion, and restriction.
  • 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
    1. Post hand washing sign in all restrooms and at hand wash sinks in the kitchen area to promote hand wasing2. Wash hand after touching raw foods to prevent cross contamination
  • 0610 - Raw chicken on floor thawing in kitchen
    Store all items 6 inches off the floor to prevetn contamination
  • 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.
  • 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.
    Always date mark potentials hazards ready to eat foods kept longer thatn 24 hours should be marked with the discard date to eliminate the growth of organisms of public health concern
  • 0850 - Critical Whole cheese pizzza cooked at 11am temperature at 70 degrees at 3:30pm.
    IN order to use time as a public health control the time off and discard times must be tracked to ensure that foods are discarded in 4 hour
  • 1510 - Repeat Facility does not have theometer to measure food teamperature of raw, cooked or ready to eat foods
    Purchase a thermometer from zero to 220 to facilite measure cooking, cooling and holding temperatures
  • 1530 - Not test strips available for employees to check soultion
    Have strips available to test sanitizing soultion
  • 1750 - Re-using narrow necked plastic ketchup bottles after washing in the dish machine
    Discontinue re-use of narrow necked plastic ketchup bottles they can not be effectively sanitized
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:
  • 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.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0220 - Critical Cook is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 A 4 - Critical Foods in cooler not covered.
    Store food in packages, covered containers, or wrappings.
  • 0820 - Critical Spaghetti sauce hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 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.
  • 1580 - The cutting board heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3030 - No disposable towels were provided at the hand washing lavatory in food preparation area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Floors 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:
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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