Frank's Pizza and Subs, 1219 Washington Ave, Vinton, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Frank's Pizza and Subs
Address: 1219 Washington Ave, Vinton, Virginia
Phone: (540) 345-6162
Total inspections: 2
Last inspection: Jul 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Walkin ref: ham 44 - unit frozen up ans was cut off to defrost.
  • 0830 - Critical Some ready-to-eat food not dated.
  • 1800 - Walk-in shelves have accumulation of dirt.
  • 3030 - Corrected During Inspection No hand towels at food prep area hand sink.
  • 3330 - Corrected During Inspection Critical Contents in spray bottle was different from label.
July 16, 2009Routine32Details / Comments
No violation noted during this evaluation. July 09, 2008Routine00Details / Comments

July 16, 2009 (Routine)

Violations: Comments:
Walk-in ref at 38 F reported by owner on 7-17-09.

July 09, 2008 (Routine)

Restaurant has a newly installed chemical dishmachine with alarm unit for low sanitizer. Concentration of chlorine sanitizer dispensed by the dishmachine: 50 ppm.
One plastic cover for fluorescent lights (by the Walk In Refrigerator) is missing. Replace the missing plastic light cover.
Concentration of chlorine sanitizer in the wiping cloth bucket: 50 ppm.
Person in Charge (PIC) had times noted for the pizza sauce and the cooked pizza stored at room temperature. Provided the PIC with written procedures for Time as a Public Health Control. PIC has agreed to written procedures and has already implemented Time as a Public Health Control.
Environmental Health Specialist (EHS) provided the PIC with employee health policy information in English and Spanish. Employee health policy became mandatory effective April 1, 2008. PIC agrees to immediately implement a facility employee health policy.
Discussed proper reheating procedures with the PIC. Pasta sauce is cooked in large batches every few days, cooled in the Walk In Refrigerator, and then reheated on the stove to boiled (above 165 F) before placed in the Hot Holding Unit. Advised PIC all cooked and cooled foods must be reheated to 165 F or above within 2 hours.
Discussed cooling procedures with the PIC. PIC and EHS will monitor the cooling of the large batches of pasta sauce. Advised PIC all potentially hazardous foods (PHF's) must cool from 135 F to 70 F or below within 2 hours. Food items must then cool from 70 F to 41 F or below within an additional 4 hours. Total cooling process (from 135 F to 41 F or below) should occur in 6 total hours or less. EHS has provided the PIC with a cooling temperature log for monitoring temperatures.
Discussed thermometer calibration procedures with the PIC. EHS provided the PIC with a hand-out for thermometer calibration procedures.
PIC advised there is a contract for routine service with a licensed pest control company. EHS advised PIC all pest control on premises (including doorways, dumpster areas, bathrooms, etc.) must be done by a licensed pesticide applicator.
PIC advised very few dishes are washed manually -- dishes too large to wash in the dishmachine. PIC advised dishes are washed and rinsed with clean water. EHS discussed proper manual diswashing procedures and has advised all dishes must be washed, rinsed, and sanitized in a bleach/water solution. Ideal chlorine (bleach/water solution) concentration is 50-100 ppm. PIC was able to produce chlorine test strips.
Large batches of chicken are cooked / deep fried prior to busy restaurant hours. All poultry must be cooked to a temperature of 165 F or greater. Advised PIC to focus on "strategic" temperatures such as large batches of cooked chicken breasts, cooling temperatures for large batches of food items, etc.
Demonstration of knowledge test has been successfully completed.
All required fire inspections have been successfully completed.
PIC advised no food items are served raw or undercooked. Consumer Advisory does not apply at this time.
Advised PIC there is to be no bare hand contact with ready-to-eat foods (such as salads and sandwiches, etc.). Additionally advised PIC bare hand contact should be minimized with non-ready-to-eat foods such as pizza toppings. PIC agreed to monitor food handling practices to minimize bare hand contact. EHS suggests using single-use gloves, utensils such as spoons, and/or scoops, etc. for handling pizza toppings.
Issue food permit.

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