Little Caesar's Pizza #4352, 3448 Holland Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Little Caesar's Pizza #4352
Address: 3448 Holland Road, Virginia Beach, Virginia
Phone: (757) 468-0433
Total inspections: 21
Last inspection: Oct 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 C - 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).
  • 0610 - Repeat Beverages stored on the floor or food stored less than 6" above the floor.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0570 - Wiping cloths improperly stored between use.
  • 3220 - Mops not hung up to air dry.
October 07, 2009Routine06Details / 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.
  • 0450 C - Utensil without 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).
  • 0610 - Sodas stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Critical Pepperoni, cheese and sausage cold holding at improper temperatures
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat The ceiling tile in the kitchen noted in need of cleaning.
March 30, 2009Routine26Details / Comments
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 1320 - There was no visable temperature measuring device located in the reach in freezer.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment storage containers Rolling storage pan racks dirty, also the racks in the walk inn refrigerator
  • 3170 - Repeat Floor under the oven is not maintained in good repair
  • 3180 - Repeat ceiling and vents throughout in the noted in need of cleaning.The light covers also need cleaning The cooling unit in the walk in refrigerator has a heavy mold and residue build up on it
September 23, 2008Routine05Details / Comments
  • 0220 - Critical The person is dough processing area has a drink in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rolling dough racks,,m oven,clean pan racks.
  • 1800 - The nonfood contact surface of the under counter shelving has accumulations of grime and debris.
  • 3170 - The floor by the 3 compartmnet sink is not maintained in good repair The hole is a sewer drain, which is capped but has a 3"drop from the floor
  • 3180 - Ceiling and the ceiling vents in the preperation area noted in need of cleaningThe cooling unit fan covers in the walkin refrigerator have modl on them.
  • 3260 - Employees are not using the dressing rooms or lockers provided.HAT ON THE END OF THE RACK IN THE WALK IN REFRIGERATOR
January 25, 2008Routine--Details / Comments
  • 0060 - Critical Repeat No certified food manager available.
  • 0820 - Critical Repeat Items top prep reach-in cold holding at improper temperatures.
  • 1570 - Prep reach-in not cold holding at proper temperature of 41 degrees F. or below.
  • 1570 - The door gasket of the walk-in refrigerator door is damaged.
  • 1730 - The thermometer in the prep reach-in is not in good repair.
  • 2350 ii - Repeat Faucet to handwashing sink is leaking.
  • 3020 - Soap was not provided at the hand washing lavatory.
  • 3220 - Repeat Mops not hung up to air dry.
June 05, 2007Routine25Details / Comments
  • 0060 - Critical No certified food manager available
  • 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.
  • 0820 - Critical Repeat Ham, beef, sausage and prepped pizzas cold holding at improper temperatures.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2350 ii - Faucet to handwashing sink is leaking.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory.
  • 3080 - Less than 10 foot candles of light was noted in the back prep table area .
  • 3180 - Utility closet noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Harborage conditions exist. Flies noted three compartment sink area.
December 06, 2006Routine38Details / Comments
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  • 0820 - Critical Ham and sausage (top of prep unit) cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the freezer.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
  • 1800 - Corrected During Inspection The nonfood contact surface of the prep unit gasket has accumulations of grime and debris.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the prep area.
  • 3170 - Repeat Broken ceiling tile is not maintained in good repair
August 22, 2006Routine34Details / Comments
  • 1060 - Repeat The nonfood contact surface of the pizza tray is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2000 - Pizza box were found stored on floor.
  • 2350 ii - employee's rest-room hand sink in poor repair.
  • 3170 - Repeat Kitchen tile is not maintained in good repair
  • 3180 - Repeat Ceiling next to blower in the pizza machine noted in need of cleaning.
April 18, 2006Routine15Details / Comments
  • 1730 - Pizza pan was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 3180 - Ceiling tile in the kitchen noted in need of cleaning.
  • 3270 - Harborage conditions exist. Rodent droppings noted on top of dry good can.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser bag are not properly labeled.
December 12, 2005Routine23Details / Comments
  • 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1060 - Repeat The nonfood contact surface of the pizza pan is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Hood vent 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: can opener and sleeve.
  • 1800 - The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 2000 - Clean plastic food tray were not observed stored in a position to allow air-drying.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 3170 - Repeat Ceiling tile is not maintained in good repair
  • 3270 - Harborage conditions exist. Flies noted in store
  • 3330 - Critical Working containers of degreaser are not properly labeled.
August 15, 2005Routine38Details / Comments
  • 1570 - Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 3180 - Ceiling fan blade in the kitchen noted in need of cleaning.
April 13, 2005Routine15Details / Comments
  • 1570 - Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 3180 - Ceiling fan blade in the kitchen noted in need of cleaning.
April 13, 2005Routine15Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1060 - The nonfood contact surface of the pizza pan is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the freezer. and prep cooler.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
  • 1800 - The nonfood contact surface of the pizza oven has accumulations of grime and debris.
  • 2350 ii - Rest-room hand sink hot water line in poor repair.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors employee's rest-room.
  • 3170 - Repeat Kitchen tile is not maintained in good repair
  • 3260 - Employees are not using the dressing rooms or lockers provided. Employee's jacket stored with single service plastic pans.
January 18, 2005Routine28Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1060 - The nonfood contact surface of the pizza pan is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the freezer. and prep cooler.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
  • 1800 - The nonfood contact surface of the pizza oven has accumulations of grime and debris.
  • 2350 ii - Rest-room hand sink hot water line in poor repair.
  • 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors employee's rest-room.
  • 3170 - Repeat Kitchen tile is not maintained in good repair
  • 3260 - Employees are not using the dressing rooms or lockers provided. Employee's jacket stored with single service plastic pans.
January 18, 2005Routine28Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  • 3320 - Critical Original containers of degreaser does not have a legible manufacturer label
  • 1100 - The food contact surface of the pizza pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2920 - Toilet room door is not provided with a self-closing door
September 17, 2004Routine22Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  • 3320 - Critical Original containers of degreaser does not have a legible manufacturer label
  • 1100 - The food contact surface of the pizza pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2920 - Toilet room door is not provided with a self-closing door
September 17, 2004Routine22Details / Comments
  • 3220 - Mops not hung up to air dry.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1320 - Repeat There was no temperature measuring device located in the lowboy. CORRECTED
  • 0050 - Critical No certified food manager at the establishment.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1750 - Single-service items were observed reused for the storage of plastic lining of shelves.
  • 3180 - Repeat Floors in the kitchen, under equipment, storage shelves and dry storage room noted in need of cleaning. Wall behind three compartment sink is molded.
  • 3270 - Repeat Methods are not being used to control pests. Gnats throughout kitchen.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained in employees restroom.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
  • 2890 - Repeat Light bulb in dishwasher area not shielded, coated, or otherwise shatter-resistent.
  • 1800 - Repeat The nonfood contact surface of the shelves through the kitchen, pizza oven, extrerior of the dough mixer, exterior of the freezer, and exterior of the walk-in has accumulations of grime and debris.
  • 3170 - Repeat Ceiling tiles missing, grate on floor missing, and floor tiles are not maintained in good repair
  • 3490 - Jacket stored in such a way that they could contaminate pot sand pans in the equipment storage area.
  • 2920 - Repeat Employee restroom door is not provided with a self-closing door
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils and utensils drawer.
  • 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Oven mittens and gaskets are in poor repair.
  • 3300 - Facility is storing ice machine and unused florescent bulds to the operation or maintenance of the establishment.
  • 0480 - Repeat Unlabeled food containers was observed on the corn meal, flour, and seasoning. CORRECTED
  • 2350 ii - Knobs are and are dirty on three compartment sink.
May 05, 2004Routine319Details / Comments
  • 3220 - Mops not hung up to air dry.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1320 - Repeat There was no temperature measuring device located in the lowboy. CORRECTED
  • 0050 - Critical No certified food manager at the establishment.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1750 - Single-service items were observed reused for the storage of plastic lining of shelves.
  • 3180 - Repeat Floors in the kitchen, under equipment, storage shelves and dry storage room noted in need of cleaning. Wall behind three compartment sink is molded.
  • 3270 - Repeat Methods are not being used to control pests. Gnats throughout kitchen.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained in employees restroom.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
  • 2890 - Repeat Light bulb in dishwasher area not shielded, coated, or otherwise shatter-resistent.
  • 1800 - Repeat The nonfood contact surface of the shelves through the kitchen, pizza oven, extrerior of the dough mixer, exterior of the freezer, and exterior of the walk-in has accumulations of grime and debris.
  • 3170 - Repeat Ceiling tiles missing, grate on floor missing, and floor tiles are not maintained in good repair
  • 3490 - Jacket stored in such a way that they could contaminate pot sand pans in the equipment storage area.
  • 2920 - Repeat Employee restroom door is not provided with a self-closing door
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils and utensils drawer.
  • 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Oven mittens and gaskets are in poor repair.
  • 3300 - Facility is storing ice machine and unused florescent bulds to the operation or maintenance of the establishment.
  • 0480 - Repeat Unlabeled food containers was observed on the corn meal, flour, and seasoning. CORRECTED
  • 2350 ii - Knobs are and are dirty on three compartment sink.
May 05, 2004Routine319Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. CORRECTED.
  • 3170 - Ceiling and Floor are not maintained in good repair. (Tiles missing)
  • 2890 - Light bulbs in walk in refrigerator and throughout kitchen are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Cove molding behind 3 compartment sink noted in need of cleaning.
  • 0470 - Unwrapped or uncovered butter on the shelf.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 3340 - Critical Containers of toxic chemicals are not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED.
  • 3270 - Critical Methods are not being used to control gnats.
  • 0830 - Critical The prepared ready-to-eat (RTE) pepperoni in the refrigeration unit is not properly dated for disposition.
  • 0480 - Unlabeled food containers.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the employees bathroom.
  • 2000 - Single service items observed unprotected from contamination.
  • 1320 - There was no temperature measuring device located in the low boy reach in refrigerator.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelves by the 3 compartment is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0620 - Food storage under leaking water lines.
January 05, 2004Routine413Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. CORRECTED.
  • 3170 - Ceiling and Floor are not maintained in good repair. (Tiles missing)
  • 2890 - Light bulbs in walk in refrigerator and throughout kitchen are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Cove molding behind 3 compartment sink noted in need of cleaning.
  • 0470 - Unwrapped or uncovered butter on the shelf.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 3340 - Critical Containers of toxic chemicals are not stored separately from insecticides or rodenticides.
  • 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED.
  • 3270 - Critical Methods are not being used to control gnats.
  • 0830 - Critical The prepared ready-to-eat (RTE) pepperoni in the refrigeration unit is not properly dated for disposition.
  • 0480 - Unlabeled food containers.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the employees bathroom.
  • 2000 - Single service items observed unprotected from contamination.
  • 1320 - There was no temperature measuring device located in the low boy reach in refrigerator.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelves by the 3 compartment is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0620 - Food storage under leaking water lines.
January 05, 2004Routine413Details / Comments
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided. Corrected during inspection.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee hand sink
  • 0060 - Critical No certified food service manager on duty during the course of business..
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener and sleeve.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Floor in the kitchen under shelving noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1800 - The nonfood contact surface of the reach-in cooler gasket had accumulations of grime and debris.
July 09, 2003Routine28Details / Comments

October 07, 2009 (Routine)



Violations:
  • 0450 C - 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.
  • 0610 - Repeat Beverages 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.
  • 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.
  • 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.

March 30, 2009 (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.
  • 0450 C - Utensil without 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.
  • 0610 - Sodas stored on the floor or food stored less than 6" above the floor.
    Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Pepperoni, cheese and sausage cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 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.
  • 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.
  • 3180 - Repeat The ceiling tile in the kitchen 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. Permit renewed during the inspection.

September 23, 2008 (Routine)



Violations:
  • 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.
  • 1320 - There was no visable temperature measuring device located in the reach in freezer.
    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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment storage containers Rolling storage pan racks dirty, also the racks in the walk inn refrigerator
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat Floor under the oven 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 and vents throughout in the noted in need of cleaning.The light covers also need cleaning The cooling unit in the walk in refrigerator has a heavy mold and residue build up on it
    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:
REPEAR VIOLATIONS NEED TO BE CORRECTED IMMEDIATELY

January 25, 2008 (Routine)



Violations:
  • 0220 - Critical The person is dough processing area has a drink in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rolling dough racks,,m oven,clean pan racks.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the under counter shelving 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 - The floor by the 3 compartmnet sink is not maintained in good repair The hole is a sewer drain, which is capped but has a 3"drop from the floor
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling and the ceiling vents in the preperation area noted in need of cleaningThe cooling unit fan covers in the walkin refrigerator have modl on them.
    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.
  • 3260 - Employees are not using the dressing rooms or lockers provided.HAT ON THE END OF THE RACK IN THE WALK IN REFRIGERATOR
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed for correction.THE CFM IS NOT REGISTERED WITH VA BEACH HEALTH DEPT.

June 05, 2007 (Routine)



Violations:
  • 0060 - Critical Repeat No certified food manager available.
    Establishment needs CFM.
  • 0820 - Critical Repeat Items top prep reach-in cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Prep reach-in not cold holding at proper temperature of 41 degrees F. or below.
    Repair the refrigerator 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the walk-in refrigerator door is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1730 - The thermometer in the prep reach-in is not in good repair.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2350 ii - Repeat Faucet to handwashing sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3020 - Soap was not provided at the hand washing lavatory.
    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.
  • 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.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/After pizza are pre prepped for the oven place rolling cart in the refrigerated space until time for pizza to be placed in oven.

December 06, 2006 (Routine)



Violations:
  • 0060 - Critical No certified food manager available
    Establishment needs certified food manager
  • 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.
  • 0820 - Critical Repeat Ham, beef, sausage and prepped pizzas cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 2350 ii - Faucet to handwashing sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory.
    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
  • 3080 - Less than 10 foot candles of light was noted in the back prep table area .
    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.
  • 3180 - Utility closet 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.
  • 3270 - Harborage conditions exist. Flies noted three compartment sink area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

August 22, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0820 - Critical Ham and sausage (top of prep unit) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the freezer.
    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.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Corrected During Inspection The nonfood contact surface of the prep unit 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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the prep 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
  • 3170 - Repeat Broken ceiling tile 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 and/ or corrected during inspection.

April 18, 2006 (Routine)



Violations:
  • 1060 - Repeat The nonfood contact surface of the pizza tray is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Pizza box were found stored on floor.
    Store pizza box in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - employee's rest-room hand sink in poor repair.
    Repair plumbing.
  • 3170 - Repeat Kitchen tile 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 next to blower in the pizza machine 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.

December 12, 2005 (Routine)



Violations:
  • 1730 - Pizza pan was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the pizza pan to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: can opener.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Ceiling tile in the kitchen 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.
  • 3270 - Harborage conditions exist. Rodent droppings noted on top of dry good can.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser bag 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.
Comments:
Violations discussed and or corrected during inspection.

August 15, 2005 (Routine)



Violations:
  • 0220 - Critical The employee 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.
  • 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.
  • 1060 - Repeat The nonfood contact surface of the pizza pan is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Hood vent was observed in a state of disrepair and damaged.
    Repair the hood vent 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 hood vent, 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: can opener and sleeve.
    Clean and sanitize these surfaces for food contact.
  • 1800 - 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.
  • 2000 - Clean plastic food tray were not observed stored in a position to allow air-drying.
    Store plastic food tray in a self-draining position that allows air-drying.
  • 2920 - Repeat 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.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Repeat Ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Harborage conditions exist. Flies noted in store
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Critical Working containers of degreaser 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.
Comments:
Violations discussed for correction.

April 13, 2005 (Routine)



Violations:
  • 1570 - Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the pizza pan 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 pizza pan, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the reach-in 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.
  • 2920 - Repeat 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.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3180 - Ceiling fan blade in the kitchen 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.

April 13, 2005 (Routine)



Violations:
  • 1570 - Pizza pan was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the pizza pan 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 pizza pan, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the reach-in 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.
  • 2920 - Repeat 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.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3180 - Ceiling fan blade in the kitchen 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.

January 18, 2005 (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.
  • 1060 - The nonfood contact surface of the pizza pan is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the freezer. and 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the pizza oven 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 - Rest-room hand sink hot water line in poor repair.
    Repair plumbing.
  • 2920 - Repeat 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.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors employee's rest-room.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Repeat Kitchen tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Employee's jacket stored with single service plastic pans.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed and or corrected during inspection.

January 18, 2005 (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.
  • 1060 - The nonfood contact surface of the pizza pan is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the freezer. and 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the pizza oven 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 - Rest-room hand sink hot water line in poor repair.
    Repair plumbing.
  • 2920 - Repeat 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.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors employee's rest-room.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Repeat Kitchen tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Employee's jacket stored with single service plastic pans.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed and or corrected during inspection.

September 17, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
    Clean and sanitize these surfaces for food contact.
  • 3320 - Critical Original containers of degreaser does not have a legible manufacturer label
    Provide manufacturer's label on containers of degreaser that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
  • 1100 - The food contact surface of the pizza pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pizza pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 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 with kitchen /store manager.

September 17, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
    Clean and sanitize these surfaces for food contact.
  • 3320 - Critical Original containers of degreaser does not have a legible manufacturer label
    Provide manufacturer's label on containers of degreaser that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
  • 1100 - The food contact surface of the pizza pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pizza pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 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 with kitchen /store manager.

May 05, 2004 (Routine)



Violations:
  • 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1320 - Repeat There was no temperature measuring device located in the lowboy. CORRECTED
    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.
  • 0050 - Critical No certified food manager at the establishment.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 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.
  • 1750 - Single-service items were observed reused for the storage of plastic lining of shelves.
    Discontinue the reuse of single-use containers for plastic lining of shelves. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Repeat Floors in the kitchen, under equipment, storage shelves and dry storage room noted in need of cleaning. Wall behind three compartment sink is molded.
    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.
  • 3270 - Repeat Methods are not being used to control pests. Gnats throughout kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained in employees restroom.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
    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.
  • 2890 - Repeat Light bulb in dishwasher area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1800 - Repeat The nonfood contact surface of the shelves through the kitchen, pizza oven, extrerior of the dough mixer, exterior of the freezer, and exterior of the walk-in 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 - Repeat Ceiling tiles missing, grate on floor missing, and floor tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3490 - Jacket stored in such a way that they could contaminate pot sand pans in the equipment storage area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 2920 - Repeat Employee restroom 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.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils and utensils drawer.
    Clean and sanitize these surfaces for food contact.
  • 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Oven mittens and gaskets are in poor repair.
    Defrost the freezer, replace oven mittens and gaskets 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3300 - Facility is storing ice machine and unused florescent bulds to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 0480 - Repeat Unlabeled food containers was observed on the corn meal, flour, and seasoning. CORRECTED
    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.
  • 2350 ii - Knobs are and are dirty on three compartment sink.
    Repair plumbing.
Comments:
All violations discussed with manager. Follow up inspection will be conducted on a later date.

May 05, 2004 (Routine)



Violations:
  • 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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 1320 - Repeat There was no temperature measuring device located in the lowboy. CORRECTED
    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.
  • 0050 - Critical No certified food manager at the establishment.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 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.
  • 1750 - Single-service items were observed reused for the storage of plastic lining of shelves.
    Discontinue the reuse of single-use containers for plastic lining of shelves. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Repeat Floors in the kitchen, under equipment, storage shelves and dry storage room noted in need of cleaning. Wall behind three compartment sink is molded.
    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.
  • 3270 - Repeat Methods are not being used to control pests. Gnats throughout kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained in employees restroom.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in.
    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.
  • 2890 - Repeat Light bulb in dishwasher area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1800 - Repeat The nonfood contact surface of the shelves through the kitchen, pizza oven, extrerior of the dough mixer, exterior of the freezer, and exterior of the walk-in 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 - Repeat Ceiling tiles missing, grate on floor missing, and floor tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3490 - Jacket stored in such a way that they could contaminate pot sand pans in the equipment storage area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 2920 - Repeat Employee restroom 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.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils and utensils drawer.
    Clean and sanitize these surfaces for food contact.
  • 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Oven mittens and gaskets are in poor repair.
    Defrost the freezer, replace oven mittens and gaskets 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3300 - Facility is storing ice machine and unused florescent bulds to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 0480 - Repeat Unlabeled food containers was observed on the corn meal, flour, and seasoning. CORRECTED
    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.
  • 2350 ii - Knobs are and are dirty on three compartment sink.
    Repair plumbing.
Comments:
All violations discussed with manager. Follow up inspection will be conducted on a later date.

January 05, 2004 (Routine)



Violations:
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. CORRECTED.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Ceiling and Floor are not maintained in good repair. (Tiles missing)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2890 - Light bulbs in walk in refrigerator and throughout kitchen are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Cove molding behind 3 compartment sink 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.
  • 0470 - Unwrapped or uncovered butter on the shelf.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of toxic chemicals are not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3270 - Critical Methods are not being used to control gnats.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0830 - Critical The prepared ready-to-eat (RTE) pepperoni 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 or within 4 calendar days if held at 45F. 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.
  • 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.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the employees bathroom.
    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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1320 - There was no temperature measuring device located in the low boy reach in 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.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelves by the 3 compartment is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0620 - Food storage under leaking water lines.
    Relocate food storage to an approved area or shield the lines to intercept potential drips.
Comments:
All violations discussed and/or corrected with manager.

January 05, 2004 (Routine)



Violations:
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. CORRECTED.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Ceiling and Floor are not maintained in good repair. (Tiles missing)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2890 - Light bulbs in walk in refrigerator and throughout kitchen are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Cove molding behind 3 compartment sink 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.
  • 0470 - Unwrapped or uncovered butter on the shelf.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of toxic chemicals are not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3270 - Critical Methods are not being used to control gnats.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0830 - Critical The prepared ready-to-eat (RTE) pepperoni 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 or within 4 calendar days if held at 45F. 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.
  • 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.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the employees bathroom.
    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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1320 - There was no temperature measuring device located in the low boy reach in 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.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelves by the 3 compartment is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0620 - Food storage under leaking water lines.
    Relocate food storage to an approved area or shield the lines to intercept potential drips.
Comments:
All violations discussed and/or corrected with manager.

July 09, 2003 (Routine)



Violations:
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided. Corrected during inspection.
    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
  • 3020 - Soap was not provided at the hand washing lavatory in the employee hand 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.
  • 0060 - Critical No certified food service manager on duty during the course of business..
    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.
  • 3045 - Repeat 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.
  • 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener and sleeve.
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Floor in the kitchen under shelving 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1800 - The nonfood contact surface of the reach-in cooler gasket had 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.
Comments:
NO certified food service manager on duty/ instructed to contact Virginia beach health department on the next available food class/violations discussed with store manager/hand washing stressed.

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