Pizza Den, 504 E 4th St, Salem, VA - Pizza inspection findings and violations

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Business Info

Pizza: Pizza Den
Address: 504 E 4th St, Salem, Virginia
Phone: (540) 389-1111
Total inspections: 18
Last inspection: May 4, 2009

Accepted credit cards: Mastercard, Visa
Primary contact: Don Moran
Cuisine: Pizza
Reservations: Not accepted

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. May 04, 2009Routine00Details / Comments
  • 0610 - Food stored on the floor in the walk-in freezer.
  • 0820 A 2 - Critical Cold holding at improper temperatures: food on salad bar is not being held at 41 F or below.
  • 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need to be replaced. Old floor has been removed.
April 09, 2009Routine12Details / Comments
  • 1320 - There was no temperature measuring device located in the prep unit refrigerators.
  • 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need replacing. Old tile floor has been removed.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Fly spray in restaurant.
July 30, 2008Routine03Details / Comments
3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need replacing. Old tile floor has been removed.December 19, 2007Follow-up01Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between use: ice scoop down underneath the ice in the ice machine.
  • 0820 - Critical Cold holding at improper temperatures: macaroni salad 46 F, potato salad 46 F - salad bar. Top of pizza prep unit - sausage 46 F, ham 47 F, hamburger 47 F. Pizza prep refrig - chicken 43 F.
  • 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need replacing. Old tile floor has been removed.
December 11, 2007Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Several open drinks on prep counter up front.
  • 1060 - The floor of the walk-in refrigerator is rusted and is not corrosion resistan or smooth making it difficult to keep clean.
  • 1960 - Plastic drinking cups were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Floor is not maintained in good repair
March 01, 2007Routine13Details / Comments
No violation noted during this evaluation. August 30, 2006Follow-up00Details / Comments
0820 - Critical Repeat Cold holding at improper temperatures: inside and outside thermometer of walk-in refrigerator are reading around 50 F. Taco meat is 48 F. Walk-in temperature is starting out around 40 F in the morning but temperature cannot be maintained. Meatballs in small prep unit are 48 F. Sausage on top of pizza make table is 48 F.July 17, 2006Follow-up10Details / Comments
  • 0820 - Critical Repeat Cold holding at improper temperatures: All refrigeration units have been serviced today. Walk-in has a new thermostat and fan motor. Large prep unit has been serviced and small prep unit is not being used at present. Temperatures in the walk-in are still in the upper 40's but the repair man just left and it has not had much time to cool down. The temperature in the large prep unit is about 45 F. New thermometers are in all these units.
  • 1060 - Repeat The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
  • 1100 - Repeat Many of the pizza pans have black carbon buildup and can not be easily cleaned. They have cleaned some of the pans but need to continue removing the carbon buildup from the rest.
  • 1570 - Repeat The door gasket of the small prep unit refrigerator is damaged.
  • 3170 - Repeat Floor is not maintained in good repair. The tile is being taken up in the back and is to be replaced. Cove molding is also needed.
July 12, 2006Follow-up14Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee putting toppings on taco pizza such as lettuce and cheese with bare hands.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food. Plastic drink cup in salt container.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. Container of salt not labeled.
  • 0820 - Critical Cold holding at improper temperatures: All refrigeration units are holding food in the upper 40's and must be serviced immediately so that they hold food at 45 F or below. Cottage cheese in walk-in is 48 F, shredded cheese in pizza prep unit refrig is 47 F and on top is 51 F. Meatballs in small prep unit refrig are 48 F - ice buildup on fan in back of unit.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cottage cheese in the refrigeration unit was not properly dated for disposition after opening.
  • 1060 - Repeat The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
  • 1100 - Repeat Many of the pizza pans have black carbon buildup and can not be easily cleaned. They have cleaned some of the pans but need to continue removing the carbon buildup from the rest.
  • 1320 - There was no temperature measuring device located in the pizza prep unit.
  • 1570 - Repeat The door gasket of the small prep unit refrigerator is damaged.
  • 3170 - Repeat Floor is not maintained in good repair. The tile is being taken up in the back and is to be replaced. Cove molding is also needed.
  • 3340 - Corrected During Inspection Critical Containers of chemmicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical on counter with single-service items up front.
July 12, 2006Routine47Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1060 - Repeat The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
  • 1100 - Repeat The pizza pans have black carbon buildup and cannot be easily cleaned. White container in back has a crack in it and is no longer smooth and cleanable.
  • 1570 - The door gasket of the small prep refrigerator up front is damaged.
  • 1580 - Repeat The cutting board being used for produce is cracked and has a hole in the middle. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2000 - Repeat Clean large food containers stored in an unclean location on top of the half wall by the dishwasher.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the back.
  • 3170 - Repeat Floor is not maintained in good repair. The wall beside the ice machine is not in good repair.
October 18, 2005Follow-up17Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0560 - Linens in contact with food. Towels underneath lettuce in the walk-in refrigerator.
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate. Pan of hot food placed covered in the walk-in refrigerator.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) macaroni salad in the refrigeration unit is not properly dated for disposition.
  • 1060 - The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
  • 1100 - Repeat The pizza pans have black carbon buildup and cannot be easily cleaned. White container in back has a crack in it and is no longer smooth and cleanable.
  • 1580 - The cutting board being used for produce is cracked and has a hole in the middle. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The shelves in the back and in the front of the kitchen need cleaning.
  • 2000 - Clean large food containers stored in an unclean location on top of the half wall by the dishwasher.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2810 - Repeat Ceiling in front food preparation area is not smooth and easily cleanable.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the back.
  • 3170 - Repeat Floor is not maintained in good repair. The wall beside the ice machine is not in good repair.
  • 3330 - Critical Working containers of chemicals are not properly labeled.
October 11, 2005Routine311Details / Comments
3660 - Establishment operating without a valid permit. Permit expired on 11/30/04. Renewal letter was sent on 10/29/04 with no response. During an inspection on 1/31/05, the owner said no letter and application had been received so another was mailed on 2/1/05. Still no response.February 16, 2005Other01Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bowl of lemons in the ice bin.
  • 1060 - Some shelves are rusted and are no longer corrosion resistant, and/or smooth and cleanable.
  • 1100 - The pizza pans have black carbon buildup and can not be easily cleaned.
  • 1570 - Repeat The door gasket of the sandwich prep unit is damaged.
  • 1570 - Repeat The ice machine was observed in a state of disrepair and damaged. The front top cover is missing from the ice machine.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  • 1770 B - Repeat Inside of ice machine has some mold growth.
  • 1800 - Repeat The following had accumulations of grime and debris: shelves, outside of bulk flour container, inside of prep unit refrigerators including gasket on small prep unit refrigerator and floors of the walk-in refrigerator.
  • 2350 ii - Water is leaking from the utility/hand sink faucet in the back.
  • 2810 - Ceiling throughout is not smooth and easily cleanable. Ceiling tiles are not the cleanable type.
  • 3020 - Soap was not provided at the hand washing lavatory in the back.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back.
  • 3140 - Coat and purse stored next to clean pizza pans in storeroom.
  • 3170 - Repeat Floor is not maintained in good repair. Tiles need replacing in several areas. The top of the wall between the ice machine and dishwashing area is not in good repair.
  • 3180 - Floors throughout are noted in need of cleaning especially underneath equipment.
January 31, 2005Routine015Details / Comments
  • 1060 - The floor of the walk-in refrigerator is not corrosion resistant and/or smooth. The floor is rusted and no longer cleanable.
  • 1570 - The door gasket of the sandwich prep unit is damaged.
  • 0480 - Unlabeled food containers.
  • 3170 - Floors and ceiling are not maintained in good repair. Wall in between ice machine and dishwashing area is not in good repair.
July 08, 2004Follow-up04Details / Comments
  • 0820 - Critical Repeat Cold holding at improper temperatures: cottage cheese on salad bar is 50 F. Food on top of sandwich prep unit - ham 60 F, turkey 52 F, bologna 50 F. Food on top of pizza prep unit - ham 60 F, cheese 64 F.
  • 1770 B - The following needs cleaning: inside of the ice machine has some mold growth.
  • 0940 - Critical Box of moldy tomatoes has not been discarded or rendered unusable.
  • 1060 - The floor of the walk-in refrigerator is not corrosion resistant and/or smooth. The floor is rusted and no longer cleanable.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - The door gasket of the sandwich prep unit is damaged.
  • 1570 - Repeat The ice machine was observed in a state of disrepair and damaged. The front top cover is missing from the ice machine. The floor of the walk-in is also damaged.
  • 0550 - Dispensing utensils improperly stored between uses: ice scoop stored on top of dirty wall next to the ice machine.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  • 0610 - Onions stored on the floor.
  • 2890 - Light bulbs in the dishwashing area are not shielded, coated, or otherwise shatter-resistent. They are missing end caps.
  • 0480 - Repeat Unlabeled food containers.
  • 3170 - Floors and ceiling are not maintained in good repair. Wall in between ice machine and dishwashing area is not in good repair.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of cleaner stored on top of food prep counter.
  • 0570 - Wiping cloths improperly stored between use. They are not being stored in a chemical sanitizer.
  • 1800 - Shelves throughout resaurant have accumulations of grime and debris. Outside of bulk containers need cleaning.
June 29, 2004Routine411Details / Comments
  • 0820 - Critical Deli meats and dressings cold holding at improper temperatures.
  • 0850 - Critical Phf's on the salad bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0480 - Unlabeled food containers.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area
  • 3180 - Repeat Floor in the walk ijn cooler noted in need of cleaning.
October 27, 2003Routine23Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat Ice machine cover was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1750 - Manufacturer containers were observed reused for the storage ofbread and flour.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 3170 - Hand sink cold water tap is not maintained in good repair
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas.
April 15, 2003Routine16Details / Comments

May 04, 2009 (Routine)

Comments:
Correction since last inspection: cold food items on salad bar are being maintained at 41 F or below.

April 09, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Cold holding at improper temperatures: food on salad bar is not being held at 41 F or below.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Recommend using time control for items if they cannot be held at 41 F or below.
  • 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need to be replaced. Old floor has been removed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 30, 2008 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the prep unit refrigerators.
    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.
  • 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need replacing. Old tile floor has been removed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Fly spray in restaurant.
    Remove unnecessary poisonous or toxic materials. Only a licensed pest control operator may apply pesticides.

December 19, 2007 (Follow-up)



Violation: 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need replacing. Old tile floor has been removed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor and cove molding are scheduled to be replaced.

December 11, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between use: ice scoop down underneath the ice in the ice machine.
    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 140F. Ice scoop removed during inspection.
  • 0820 - Critical Cold holding at improper temperatures: macaroni salad 46 F, potato salad 46 F - salad bar. Top of pizza prep unit - sausage 46 F, ham 47 F, hamburger 47 F. Pizza prep refrig - chicken 43 F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 3170 - Repeat Floor is not maintained in good repair. Floor and cove molding need replacing. Old tile floor has been removed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor and cove molding are scheduled to be replaced.

March 01, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Several open drinks on prep counter up front.
    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. Open drinks discarded during inspection.
  • 1060 - The floor of the walk-in refrigerator is rusted and is not corrosion resistan or smooth making it difficult to keep clean.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1960 - Plastic drinking cups were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3170 - Floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floor is to be re-tiled with cove molding.

August 30, 2006 (Follow-up)

Comments:
All refrigeration is holding food at 45 F or below.

July 17, 2006 (Follow-up)



Violation: 0820 - Critical Repeat Cold holding at improper temperatures: inside and outside thermometer of walk-in refrigerator are reading around 50 F. Taco meat is 48 F. Walk-in temperature is starting out around 40 F in the morning but temperature cannot be maintained. Meatballs in small prep unit are 48 F. Sausage on top of pizza make table is 48 F.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
A notice of violation will be issued giving you 30 days to correct the temperature violation. The maintenance already done on the units has not corrected the problem.

July 12, 2006 (Follow-up)



Violations:
  • 0820 - Critical Repeat Cold holding at improper temperatures: All refrigeration units have been serviced today. Walk-in has a new thermostat and fan motor. Large prep unit has been serviced and small prep unit is not being used at present. Temperatures in the walk-in are still in the upper 40's but the repair man just left and it has not had much time to cool down. The temperature in the large prep unit is about 45 F. New thermometers are in all these units.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Closely monitor the temperature of all refrigeration units to make sure the temperature continues to drop until food is being held at 45 F or below.
  • 1060 - Repeat The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Repeat Many of the pizza pans have black carbon buildup and can not be easily cleaned. They have cleaned some of the pans but need to continue removing the carbon buildup from the rest.
    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 buildup of food debris.
  • 1570 - Repeat The door gasket of the small prep unit refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3170 - Repeat Floor is not maintained in good repair. The tile is being taken up in the back and is to be replaced. Cove molding is also needed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 12, 2006 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee putting toppings on taco pizza such as lettuce and cheese with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food. Plastic drink cup in salt container.
    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. Plastic cup removed during inspection.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. Container of salt not labeled.
    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. Container of salt labeled during inspection.
  • 0820 - Critical Cold holding at improper temperatures: All refrigeration units are holding food in the upper 40's and must be serviced immediately so that they hold food at 45 F or below. Cottage cheese in walk-in is 48 F, shredded cheese in pizza prep unit refrig is 47 F and on top is 51 F. Meatballs in small prep unit refrig are 48 F - ice buildup on fan in back of unit.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Owner called refrigeration person and they are to service units this evening.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cottage cheese in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. Cottage cheese dated during inspection.
  • 1060 - Repeat The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Repeat Many of the pizza pans have black carbon buildup and can not be easily cleaned. They have cleaned some of the pans but need to continue removing the carbon buildup from the rest.
    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 buildup of food debris.
  • 1320 - There was no temperature measuring device located in the pizza prep unit.
    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.
  • 1570 - Repeat The door gasket of the small prep unit refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3170 - Repeat Floor is not maintained in good repair. The tile is being taken up in the back and is to be replaced. Cove molding is also needed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Corrected During Inspection Critical Containers of chemmicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical on counter with single-service items up front.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved during inspection.

October 18, 2005 (Follow-up)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 1060 - Repeat The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Repeat The pizza pans have black carbon buildup and cannot be easily cleaned. White container in back has a crack in it and is no longer smooth and cleanable.
    Repair or replace the pizza pans and container 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 buildup of food debris.
  • 1570 - The door gasket of the small prep refrigerator up front is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat The cutting board being used for produce is cracked and has a hole in the middle. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2000 - Repeat Clean large food containers stored in an unclean location on top of the half wall by the dishwasher.
    Store clean dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the back.
    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.
  • 3170 - Repeat Floor is not maintained in good repair. The wall beside the ice machine is not in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 11, 2005 (Routine)



Violations:
  • 0480 - Repeat 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.
  • 0560 - Linens in contact with food. Towels underneath lettuce in the walk-in refrigerator.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate. Pan of hot food placed covered in the walk-in refrigerator.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Leave food uncovered or partially covered until cool.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) macaroni salad 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.
  • 1060 - The floor of the walk-in refrigerator is rusted and is not corrosion resistant and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Repeat The pizza pans have black carbon buildup and cannot be easily cleaned. White container in back has a crack in it and is no longer smooth and cleanable.
    Repair or replace the pizza pans and container 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 buildup of food debris.
  • 1580 - The cutting board being used for produce is cracked and has a hole in the middle. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The shelves in the back and in the front of the kitchen need cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean large food containers stored in an unclean location on top of the half wall by the dishwasher.
    Store clean dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2810 - Repeat Ceiling in front food preparation area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable. Tiles in the back part of the kitchen have been replaced and they are working on replacing those up front as well.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the back.
    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.
  • 3170 - Repeat Floor is not maintained in good repair. The wall beside the ice machine is not in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3330 - Critical Working containers of chemicals 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:
New shelves in the walk-in refrigerator. Walk-in refrigerator is barely maintaining food at 45 F or below. By March 2007, all refrigeration equipment must be able to maintain food at 41 F or below or it must be replaced.

February 16, 2005 (Other)



Violation: 3660 - Establishment operating without a valid permit. Permit expired on 11/30/04. Renewal letter was sent on 10/29/04 with no response. During an inspection on 1/31/05, the owner said no letter and application had been received so another was mailed on 2/1/05. Still no response.
The renewal application along with the appropriate fee must be received at the Health Department within 10 days. If the application and fee are not received within 10 days the cease all food service operations until you receive a permit to operate from the health department.

January 31, 2005 (Routine)



Violations:
  • 0480 - Repeat 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.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Bowl of lemons in the ice bin.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 1060 - Some shelves are rusted and are no longer corrosion resistant, and/or smooth and cleanable.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The pizza pans have black carbon buildup 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 buildup of food debris.
  • 1570 - Repeat The door gasket of the sandwich prep unit is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat The ice machine was observed in a state of disrepair and damaged. The front top cover is missing from the ice machine.
    Repair the front ice machine cover 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 B - Repeat Inside of ice machine has some mold growth.
    Clean and sanitize the inside of the ice machine on a regular basis.
  • 1800 - Repeat The following had accumulations of grime and debris: shelves, outside of bulk flour container, inside of prep unit refrigerators including gasket on small prep unit refrigerator and floors of the walk-in refrigerator.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Water is leaking from the utility/hand sink faucet in the back.
    Repair plumbing.
  • 2810 - Ceiling throughout is not smooth and easily cleanable. Ceiling tiles are not the cleanable type.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3020 - Soap was not provided at the hand washing lavatory in the back.
    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 lavatory in the back.
    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
  • 3140 - Coat and purse stored next to clean pizza pans in storeroom.
    Provide a suitable area for employee's to store personal items so that food, equipment, single-service and single-use articles are protected from contamination
  • 3170 - Repeat Floor is not maintained in good repair. Tiles need replacing in several areas. The top of the wall between the ice machine and dishwashing area is not in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors throughout are noted in need of cleaning especially underneath equipment.
    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:
Physical facility is in need of repair and cleaning. Correct above violations before the next inspection.

July 08, 2004 (Follow-up)



Violations:
  • 1060 - The floor of the walk-in refrigerator is not corrosion resistant and/or smooth. The floor is rusted and no longer cleanable.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The door gasket of the sandwich prep unit is damaged.
    Repair or replace the sandwich unit door gasket in accordance with the manufacturer's specifications.
  • 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.
  • 3170 - Floors and ceiling are not maintained in good repair. Wall in between ice machine and dishwashing area is not in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ceiling needs to be replaced with cleanable tiles and floor needs to be repaired so it is smooth and cleanable. Clean and repaint wall in between ice machine and dishwashing area.
Comments:
All cold items on the salad bar are 45 F or below. Food is not being kept on top of the sandwich prep unit until the gasket has been replaced and it has been serviced. The food on top of the pizza prep unit is 45 F or below. They are keeping the lid closed whenever possible.

June 29, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Cold holding at improper temperatures: cottage cheese on salad bar is 50 F. Food on top of sandwich prep unit - ham 60 F, turkey 52 F, bologna 50 F. Food on top of pizza prep unit - ham 60 F, cheese 64 F.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Service refrigeration units (sandwich unit and walk-in) so that they can maintain food at 41 F or below. They are both around 45 F. Keep top of pizza prep unit closed when not in use to help maintain proper temperature. Do not overfill pans on the salad bar and keep food stirred to help maintain an even temperature.
  • 1770 B - The following needs cleaning: inside of the ice machine has some mold growth.
    Clean and sanitize the inside of the ice machine on a regular basis.
  • 0940 - Critical Box of moldy tomatoes has not been discarded or rendered unusable.
    Discard or render unusable food that is found to be unsafe or adulterated. Tomatoes discarded during inspection.
  • 1060 - The floor of the walk-in refrigerator is not corrosion resistant and/or smooth. The floor is rusted and no longer cleanable.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - The door gasket of the sandwich prep unit is damaged.
    Repair or replace the sandwich unit door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat The ice machine was observed in a state of disrepair and damaged. The front top cover is missing from the ice machine. The floor of the walk-in is also damaged.
    Replace the front ice machine cover 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. The floor of the walk-in needs to be replaced as well.
  • 0550 - Dispensing utensils improperly stored between uses: ice scoop stored on top of dirty wall next to the ice machine.
    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 140F and the container.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
  • 0610 - Onions stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2890 - Light bulbs in the dishwashing area are not shielded, coated, or otherwise shatter-resistent. They are missing end caps.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0480 - Repeat 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.
  • 3170 - Floors and ceiling are not maintained in good repair. Wall in between ice machine and dishwashing area is not in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ceiling needs to be replaced with cleanable tiles and floor needs to be repaired so it is smooth and cleanable. Clean and repaint wall in between ice machine and dishwashing area.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of cleaner stored on top of food prep counter.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Violation corrected during inspection.
  • 0570 - Wiping cloths improperly stored between use. They are not being stored in a chemical sanitizer.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1800 - Shelves throughout resaurant have accumulations of grime and debris. Outside of bulk containers need cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Remove hose from mop sink and use this sink for handwashing.

October 27, 2003 (Routine)



Violations:
  • 0820 - Critical Deli meats and dressings cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0850 - Critical Phf's on the salad bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 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.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Repeat Floor in the walk ijn cooler 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.

April 15, 2003 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
    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.
  • 1530 - There is no test kit located 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 - Repeat Ice machine cover was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the ice machine cover 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 ice machine cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers were observed reused for the storage ofbread and flour.
    Discontinue the reuse of single-use containers for bread and flour storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 3170 - Hand sink cold water tap is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Violation was corrected during inspection.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

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