Grande Pizza, #102 - 1270 Diamond Springs Road, Virginia Beach, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Grande Pizza
Address: #102 - 1270 Diamond Springs Road, Virginia Beach, Virginia
Phone: (757) 363-3400
Total inspections: 9
Last inspection: Oct 7, 2009
money

You can win $500 if you submit a qualified review to our sweepstakes!

Restaurant representatives - add corrected or new information about Grande Pizza, #102 - 1270 Diamond Springs Road, Virginia Beach, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of reach-in cooler.
  • 0820 A 1 - Critical Pizza hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 3330 - Critical Working containers of spray bottle are not properly labeled.
  • 3340 - Critical Containers of degreser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. Using large container for the storage of pizza sauce
  • 1320 - Repeat There was no temperature measuring device located in the front prep cooler.
  • 0570 - Improper use of dry wiping cloths.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3170 - Old employee's rest-room is not maintained in good repair
October 07, 2009Routine78Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced ham in the refrigeration unit is not properly dated for disposition.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 1320 - Repeat There was no temperature measuring device located in the front make table.
  • 1780 E - Repeat Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 3170 - Kitchen wall is not maintained in good repair
  • 3180 - Repeat Ceiling tiles in the pizza oven noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
July 09, 2009Routine26Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
  • 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1780 E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 2000 - Clean single service articles were observed stored uncovered.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
April 14, 2009Routine18Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 2350 ii - Hand sink in poor repair.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back entrance door propped open
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
  • 3180 - Ceiling tile in the hood area noted in need of cleaning.
January 07, 2009Routine19Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1320 - Repeat There was no temperature measuring device located in the front display cooler.
  • 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
  • 2810 - Ceiling in kitchen and dry room is not smooth and easily cleanable.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the hand sink
  • 3300 - Premises has accumulation of litter
September 16, 2008Routine16Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units and in the steam table.
  • 0800 - Critical Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate.
  • 1550 - Repeat The handsink in the front area is not sealed to adjoining wall.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: food slicer
  • 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units have accumulations of grime and debris.
  • 2000 - Single service drinking cups were observed stored unprotected by the drink machine.
  • 2890 - Light bulb over the slicer is not shielded, coated, or otherwise shatter-resistant.
  • 3020 - Soap was not provided at the hand washing lavatory in the back preparation area or by the three compartment sink.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the establishment.
  • 3170 - Repeat Wall and floor in the three compartment sink / handsink area in the back kitchen is not maintained in good repair
  • 3180 - Repeat Floors under equipment in the kitchen and the wall by the mixer are noted in need of cleaning.
  • 3380 - Critical Clorox cleaner being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 23, 2008Routine510Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Corrected During Inspection Unlabeled food containers - spray bottle of vinegar.
  • 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 1320 - Corrected During Inspection Repeat The temperature measuring device in the make table was not properly located in the warmest part of the unit.
  • 1550 - Repeat The handsinks in the kitchen are not sealed to adjoining equipment or walls.
  • 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer.
  • 1790 - The ceiling of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the make table refrigeration units and the outside of the dough mixer have accumulations of grime and debris.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory by the three compartment sink.
February 27, 2008Routine310Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - The handsink by the three compartment sink is not sealed to adjoining walls.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer.
  • 1800 - The nonfood contact surface of the dough mixer has accumulations of grime and debris.
  • 2190 - Water from the handwashing sink at handsink by the three compartment sink and the converted handsink in the side room was measured at a temperature less than 100F.
  • 2310 - Critical Repeat The handwashing facility located in the front pizza preparation area is blocked, preventing access by employees for easy handwashing.
  • 2350 - Critical The plumbing connection under the handsink in the side room is leaking and not able to be used.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the side room (converted mop sink).
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat Tiles on the floor by the three compartment sink are not maintained in good repair
  • 3180 - Wall by the dough mixer is noted in need of cleaning.
November 28, 2007Routine49Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped:meat sauce and black olives
  • 0830 - Critical The prepared ready-to-eat (RTE) eg. pasta and lasagna in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the True refrigerator and the freezers.
  • 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.
  • 1570 - The handles off the pizza prep refrigerators (True) are missing and was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the food racks in the walk-in refrigerator.
  • 2000 - Single service items observed unprotected from contamination.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the front prep area was blocked, preventing access by employees for easy handwashing.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3080 - Less than 20 foot candles of light was noted in the low boy pizza prep refrigerator.
  • 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator.
  • 3170 - The ceiling tile has water damage, the floor tile under the 3-c sink, and the wall in the prep area is not maintained in good repair
  • 3330 - Critical A working container of toxic cleaner was not properly labeled.
November 02, 2007Routine512Details / Comments

October 07, 2009 (Routine)



Violations:
  • 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
    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.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    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
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of reach-in cooler.
    Clean and sanitize these surfaces for food contact.
  • 0820 A 1 - Critical Pizza hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagna 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.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 3330 - Critical Working containers of spray bottle are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Containers of degreser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreser must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. Using large container for the storage of pizza sauce
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 1320 - Repeat There was no temperature measuring device located in the front prep cooler.
    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.
  • 0570 - Improper use of dry wiping cloths.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has 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.
  • 3220 - Repeat 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.
  • 3170 - Old employee's rest-room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
violations discussed for correction.

July 09, 2009 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced ham 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.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1320 - Repeat There was no temperature measuring device located in the front make table.
    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.
  • 1780 E - Repeat Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has 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.
  • 3170 - Kitchen wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Ceiling tiles in the pizza oven 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.
  • 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.
Comments:
Violations discussed for correction.

April 14, 2009 (Routine)



Violations:
  • 0610 - Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
    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.
  • 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
  • 1780 E - Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 2000 - Clean single service articles were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
    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
Comments:
Violations discussed for correction/facility is on the process of renovating employee's rest-room, dirty equipment and tools were stored inside, using time for the displayed pizza.

January 07, 2009 (Routine)



Violations:
  • 0240 - Repeat 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 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has 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.
  • 2350 ii - Hand sink in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back entrance door propped open
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3180 - Ceiling tile in the hood 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.
Comments:
Violations discussed and or corrected during inspection.

September 16, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0240 - Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the front display cooler.
    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.
  • 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2810 - Ceiling in kitchen and dry room is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the hand sink
    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
  • 3300 - Premises has accumulation of litter
    Maintain the premise free of litter.
Comments:
Violations discussed for correction.

June 23, 2008 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0240 - Repeat 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.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units and in the steam table.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0800 - Critical Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F 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.
  • 1550 - Repeat The handsink in the front area is not sealed to adjoining wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: food slicer
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units have 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.
  • 2000 - Single service drinking cups were observed stored unprotected by the drink machine.
    Store single service cups in the original protective package to protect from contamination until used.
  • 2890 - Light bulb over the slicer is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Soap was not provided at the hand washing lavatory in the back preparation area or by the three compartment sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the establishment.
    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
  • 3170 - Repeat Wall and floor in the three compartment sink / handsink area in the back kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under equipment in the kitchen and the wall by the mixer are 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.
  • 3380 - Critical Clorox cleaner being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

February 27, 2008 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0240 - Corrected During Inspection Repeat 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.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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, and cooked RTE food.
  • 0480 - Corrected During Inspection Unlabeled food containers - spray bottle of vinegar.
    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.
  • 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide chlorine at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 1320 - Corrected During Inspection Repeat The temperature measuring device in the make table was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1550 - Repeat The handsinks in the kitchen are not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use the chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The ceiling of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the gaskets to the make table refrigeration units and the outside of the dough mixer have 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.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory by the three compartment sink.
    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
Comments:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

November 28, 2007 (Routine)



Violations:
  • 0240 - Repeat 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.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1550 - The handsink by the three compartment sink is not sealed to adjoining walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 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.
  • 1800 - The nonfood contact surface of the dough mixer has 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.
  • 2190 - Water from the handwashing sink at handsink by the three compartment sink and the converted handsink in the side room was measured at a temperature less than 100F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 2310 - Critical Repeat The handwashing facility located in the front pizza preparation area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dough pans preventing its use.
  • 2350 - Critical The plumbing connection under the handsink in the side room is leaking and not able to be used.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the side room (converted mop sink).
    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
  • 3045 - 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.
  • 3170 - Repeat Tiles on the floor by the three compartment sink are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Wall by the dough mixer is 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:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

November 02, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped:meat sauce and black olives
    Store food in packages, covered containers, or wrappings.
  • 0830 - Critical The prepared ready-to-eat (RTE) eg. pasta and lasagna 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.
  • 1320 - There was no temperature measuring device located in the True refrigerator and the 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.
  • 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The handles off the pizza prep refrigerators (True) are missing and was observed in a state of disrepair and damaged.
    Repair the refrigerator door handles 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 refrigerator door handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the food racks in the walk-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the front prep area was blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans preventing its use.
  • 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.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. 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.
  • 3080 - Less than 20 foot candles of light was noted in the low boy pizza prep refrigerator.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator.
    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.
  • 3170 - The ceiling tile has water damage, the floor tile under the 3-c sink, and the wall in the prep area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3330 - Critical A working container of toxic cleaner was not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Violations discussed with the manager and owner via telephone. The new owner plans to renovate the establishment in the near future however will not do so without first submitting plans to the health department. A temporary permit is issued to the establishment. All critical violations must be corrected immediately. A 30 day follow up will be conducted to ensure compliance.

Grande Pizza respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:

Your Review


Would you recommend Grande Pizza to others? (optional)
  
Add photo (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.