Lucky Pizza, 1450 W Wythe St., Petersburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Lucky Pizza
Address: 1450 W Wythe St., Petersburg, Virginia
Phone: (804) 732-6003
Total inspections: 5
Last inspection: Aug 4, 2009

Restaurant representatives - add corrected or new information about Lucky Pizza, 1450 W Wythe St., Petersburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand wash sinks in food prep area
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer and food storage container
  • 0790 - Repeat Improper methods used to thaw chicken.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0580 - Soiled single-use gloves still in use.
  • 1580 - Repeat The cutting board(s) on pizza prep and sandwich prep counters are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - Repeat The nonfood contact surface of the make-up bar,inside refrigerators, shelves throughout facility , top and sides of all equipment and hot and cold units have an accumulations of debris.
  • 3180 - Repeat Walls and floors are in need of cleaning.
  • 2890 - Light bulb in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
August 04, 2009Routine29Details / Comments
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils, prior to donning single use gloves or after engaging in any activity which may have contaminated his/her hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand wash sinks in the food prep area.
  • 3020 - Corrected During Inspection Soap was not provided at the hand wash sinks in the food prep area.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 1770 A - Critical The following food-contact surfaces were observed soiled to sight and touch: all food contact surfaces in facility were observed in need of thorough cleaning, i.e. meat cutter, knives, food containers, can openers, in use utensils, etc.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3270 - Methods are not being used to control pests. Many flies observed in food prep area during inspection.
  • 0570 - Wiping cloths improperly stored between use.
  • 0550 - In-use utensils improperly stored between use.
  • 1580 - The cutting boards along the make up bars are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The following non food contact surfaces were observed with accumulations of grime and debris: make up bars, insides of refrigerators and freezers, shelving throughout facility, tops and sides of equipment, insides of hot holding units and cold holding units, etc.
  • 3180 - Walls and floors throughout facility were observed in need of thorough cleaning.
May 01, 2008Routine411Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 1570 - Repeat Silver King refrigerator was observed in a state of disrepair and damaged.
  • 1800 - Repeat The nonfood contact surface of the storage shelves and racks have an accumulations of debris.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory.
  • 3180 - Repeat Walls and floors throughout facility in need of cleaning.
  • 3270 - Critical Repeat Methods are not being used to control pests
  • 3430 - Critical Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
September 10, 2007Routine34Details / Comments
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.Chicken and bread.
  • 1570 - Repeat Silver King prep refrigerator was observed in a state of disrepair and damaged.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mealslicer, can opener blade ,and all stored equipment and utensils.
  • 1800 - Repeat The nonfood contact surface of the stroage shelves and gaskets have an accumulations of debris.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3270 - Repeat Methods are not being used to control pests
August 03, 2006Follow-up26Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 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 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerator.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken.
  • 0570 - Wiping cloths improperly stored between use.
  • 0570 - Wiping cloths improperly used.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.Chicken and bread.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Silver King prep refrigerator 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: mealslicer, can opener blade ,and all stored equipment and utensils.
  • 1800 - The nonfood contact surface of the stroage shelves and gaskets have an accumulations of debris.
  • 2810 - Wall or wall covering in kitchen is not smooth and easily cleanable.
  • 3020 - Soap was not provided at the hand washing lavatory thruoghout facility.
  • 3030 - No disposable towels were provided at the hand washing lavatories throughout facility.
  • 3180 - Floors, walls and ceilings throughout facility noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3270 - Methods are not being used to control pests
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Containers of cleaning solvents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3430 - Corrected During Inspection Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
  • 3480 - First Aid Supplies are not being stored properly.
August 01, 2006Routine815Details / Comments

August 04, 2009 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand wash sinks in food 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
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer and food storage container
    Clean and sanitize these surfaces for food contact.
  • 0790 - Repeat Improper methods used to thaw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 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.
  • 0580 - Soiled single-use gloves still in use.
    Discard gloves once soiled.
  • 1580 - Repeat The cutting board(s) on pizza prep and sandwich prep counters are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - Repeat The nonfood contact surface of the make-up bar,inside refrigerators, shelves throughout facility , top and sides of all equipment and hot and cold units have an accumulations of debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Walls and floors are 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.
  • 2890 - Light bulb in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

May 01, 2008 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils, prior to donning single use gloves or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WIT PIC.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand wash sinks in the food 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
  • 3020 - Corrected During Inspection Soap was not provided at the hand wash sinks in the food prep area.
    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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0470 - Corrected During Inspection Critical The raw animal food on display is stored 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.
  • 1770 A - Critical The following food-contact surfaces were observed soiled to sight and touch: all food contact surfaces in facility were observed in need of thorough cleaning, i.e. meat cutter, knives, food containers, can openers, in use utensils, etc.
    Clean and sanitize these surfaces for food contact.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3270 - Methods are not being used to control pests. Many flies observed in food prep area during inspection.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1580 - The cutting boards along the make up bars are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The following non food contact surfaces were observed with accumulations of grime and debris: make up bars, insides of refrigerators and freezers, shelving throughout facility, tops and sides of equipment, insides of hot holding units and cold holding units, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Walls and floors throughout facility were observed in need of thorough 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.

September 10, 2007 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - Repeat Silver King refrigerator was observed in a state of disrepair and damaged.
    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.
  • 1800 - Repeat The nonfood contact surface of the storage shelves and racks have an accumulations of debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3030 - 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
  • 3180 - Repeat Walls and floors throughout facility 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 - Critical Repeat Methods are not being used to control pests
    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.
  • 3430 - Critical Repeat Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides

August 03, 2006 (Follow-up)



Violations:
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.Chicken and bread.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Repeat Silver King prep refrigerator was observed in a state of disrepair and damaged.
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mealslicer, can opener blade ,and all stored equipment and utensils.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the stroage shelves and gaskets have an accumulations of debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3270 - Repeat Methods are not being used to control pests
    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.Replace bulb in vector control system
Comments:
IT IS RECOMMENDED THAT ALL PERSONS IN CHARGE PARTAKE IN FOOD SAFETY CLASSES. RESTAURANTS ARE REQUIRED TO HAVE A PERSON IN CHARGE AT ALL TIMES OF OPERATION.

August 01, 2006 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    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.
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 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 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.Chicken and bread.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Silver King prep refrigerator was observed in a state of disrepair and damaged.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mealslicer, can opener blade ,and all stored equipment and utensils.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the stroage shelves and gaskets have an accumulations of debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2810 - Wall or wall covering in kitchen is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 3020 - Soap was not provided at the hand washing lavatory thruoghout facility.
    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 - No disposable towels were provided at the hand washing lavatories throughout facility.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Floors, walls and ceilings throughout facility 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3270 - Methods are not being used to control pests
    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.Replace bulb in vector control system
  • 3300 - Facility is storing unnecessary items 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.
  • 3340 - Corrected During Inspection Critical Containers of cleaning solvents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of solvents must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3430 - Corrected During Inspection Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
  • 3480 - First Aid Supplies are not being stored properly.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

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