Pizza Hut# 01-171-0030, 325 West Reservoir Road, Woodstock, VA - Restaurant inspection findings and violations

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Restaurant: Pizza Hut# 01-171-0030
Address: 325 West Reservoir Road, Woodstock, Virginia
Phone: (540) 459-4502
Total inspections: 15
Last inspection: Jun 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 17, 2009Follow-up00Details / Comments
0820 A 2 - Critical Repeat Food in the walk-in cooler and pizza prep table cold holding at improper temperatures.June 09, 2009Routine10Details / Comments
No violation noted during this evaluation. May 27, 2008Follow-up--Details / Comments
  • 0570 - Corrected During Inspection Observed wiping cloth bucket stored on floor and with chlorine concentration of 200 ppm.
  • 0820 A 2 - Critical Observed items in walk-in cooler (cheese, ham) cold holding at improper temperatures.
May 15, 2008Routine11Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer was not properly dated for disposition after opening.
  • 0830 - Critical The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the cooling units.
  • 3220 - Repeat Mops not hung up to air dry.
February 26, 2007Routine12Details / Comments
No violation noted during this evaluation. May 31, 2006Complaint00Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the make unit and the upright cooler next to the make unit.
  • 3220 - Repeat Mops not hung up to air dry.
May 31, 2006Follow-up02Details / Comments
  • 0690 - Clean metal prep-line containers stored with brooms.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators.
  • 2280 - Critical Repeat The handwashing sink is blocked by a large bucket and a mop bucket, preventing routine handwashing by food workers.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned - vent above pizza oven and phone area.
  • 3220 - Mops not hung up to air dry.
April 04, 2006Routine14Details / Comments
No violation noted during this evaluation. April 04, 2006Follow-up00Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit (make table) is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the upright next to make table and in make table.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dishwasher, refrigeration units, shelving above pizza table, pizza prep table doors, hot holding shelving and cinamon dispenser.
  • 2280 - Critical Repeat Hand washing lavatory is blocked and not easily accessible.
  • 2830 - Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space, pieces of coving missing.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. Open drink container observed in food prep area.
  • 3170 - Hot holding shelfing, dish rack surfaces are not smooth and easily cleanable and is not maintained in good repair
  • 3300 - Drain and manual warewashing machine has accumulation of litter
February 28, 2006Complaint26Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0820 - Critical Crock pot hot holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the Pizza Preparation Refrigeration (lower section).
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: toaster oven.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dishwasher, Refrigeration units (all), Shelving above Pizza Prep Table, Pizza Prep Table Doors, and Hot Holding shelving.
  • 2280 - Critical The handwash lavatory located in the kitchen is blocked and not conveniently accessible to employees.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back kitchen area of the facility
  • 3180 - Wall by pizza prep table 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.
August 03, 2005Routine46Details / Comments
1780 - Critical Repeat Food contact surfaces of the walk in shelves used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.April 01, 2004Follow-up10Details / Comments
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2890 - Repeat Light bulb in hot pizza bar not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Repeat shelves is not maintained in good repair
  • 1150 - The nonfood contact surface of the dough prep shelv is not designed or constructed to be easily cleanable.
March 22, 2004Follow-up15Details / Comments
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the handsink
  • 3080 - Repeat Less than 20 foot candles of light was noted in the beer /creamer unit
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  • 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination.
  • 2000 - Repeat utensil & glasses were found stored at the hand sink.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2890 - Repeat Light bulb in the buffet and walk in are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat walk in shelves, door handles and wall and cieling in walk in noted in need of cleaning.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
March 18, 2004Routine19Details / Comments
  • 2310 B - The handwash station at the front area is being used as a dump station.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the hand sink area
  • 1800 - The nonfood contact surface of the walls and ceiling of the walk in had accumulations of grime and debris.
  • 3080 - Less than 20 foot candles of light was noted in the beer/cream unit
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 2790 - The indoor wall material located at wait drink area shelf does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - In-use utensils improperly stored between use.
  • 3300 - Premises has accumulation of litter
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 2000 - Single service items observed unprotected from contamination.
  • 2000 - to go items were found stored on the floor.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2720 - Outside refuse container was uncovered.
  • 0570 - Wiping cloths improperly stored between use.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 0620 - Food stored under other sources of contamination.
  • 2890 - Light bulb in both buffet tables, ceiling unit at drink area, and walk in not shielded, coated, or otherwise shatter-resistent.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 1570 - dishwasher rinse guage was observed in a state of disrepair and damaged.
  • 2010 - Clean equipment/utensils were found stored at the floor area
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving in the dishwasher area.
  • 0160 - 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3140 - Locker or other suitable facilities are not located to protect equipment and single use items from contamination
  • 3170 - fan cover in dishwashing area is not maintained in good repair
  • 0690 - cleaned utensils at hand sink
  • 3360 - Critical Pesticides are not being applied by a certified applicator
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - floors and wall in the dishwashing/3-compartment sink area noted in need of cleaning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2310 - Critical The handwashing facility located at the mop sink area is blocked, preventing access by employees for easy handwashing.
December 22, 2003Routine824Details / Comments

June 17, 2009 (Follow-up)

Comments:
Continue to monitor the walk-in cooler. Periodically check the temperature of food items to ensure potentially hazardous foods are maintained at 41 degrees Fahrenheit or below.

June 09, 2009 (Routine)



Violation: 0820 A 2 - Critical Repeat Food in the walk-in cooler and pizza prep table cold holding at improper temperatures.
Units (walk-in cooler and pizza prep table) need to be repaired/replaced to cold hold potentially hazardous food at 41F or below. This temperature is necessary to inhibit the growth of harmful bacteria.
Comments:
1) Dishwasher sanitizer concentration was 50 ppm.
2) Sanitizer bucket concentration was 50 ppm.
3) Maintenance was called (previous to inspection) to repair the pizza prep table.

May 27, 2008 (Follow-up)

Comments:
The following violation from the May 15, 2008 inspection has been corrected: 0820A2
Thank you.
Note: You will need to reapply for your permit soon. Your permit expires 6/30.

May 15, 2008 (Routine)



Violations:
  • 0570 - Corrected During Inspection Observed wiping cloth bucket stored on floor and with chlorine concentration of 200 ppm.
    Dump bucket and remake solution in clean bucket using sanitizer test kit to ensure concentration of 50-100 ppm. Place new bucket in area off of the floor.
  • 0820 A 2 - Critical Observed items in walk-in cooler (cheese, ham) cold holding at improper temperatures.
    Monitor potentially hazardous food items in cooling units to ensure product is maintained at ≤41°F. Repair unit if it is determined to not be working properly.
Comments:
Notes:
- Facility has internal grease trap.
- Reviewed existing employee health policy (written).
- Remember to wash hands often.
- Person in charge currently enrolled in ServSafe.

February 26, 2007 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD 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.
  • 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0830 - Critical The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD 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.
  • 1320 - Repeat There was no temperature measuring device located in the cooling units.
    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.
  • 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.

May 31, 2006 (Complaint)

Comments:
Complaint - Children in kitchen area - no children observed at time of inspection.
Reminder - it is the person in charge of the restaurant responsibility to keep persons unnecessary to the operation of the restaurant out of the food prep area. See code 12 VAC 5-421-070.
Reminder - it is necessary that proper hand washing procedures are practiced. Even when preparing food for one's own consumption.

May 31, 2006 (Follow-up)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the make unit and the upright cooler next to the make 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.
  • 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:
Vent system above front counter has been removed 3200 - corrected. 0690 Corrected

April 04, 2006 (Routine)



Violations:
  • 0690 - Clean metal prep-line containers stored with brooms.
    Protect food from miscellaneous sources of contamination.
  • 1320 - Repeat There was no temperature measuring device located in the 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.
  • 2280 - Critical Repeat The handwashing sink is blocked by a large bucket and a mop bucket, preventing routine handwashing by food workers.
    Install an additional handwash lavatory at @LOCATION@ to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned - vent above pizza oven and phone area.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 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:
Remember to heat sauce to 165 Degrees F before putting it into hot holding.
VDH has not received HACCP plan re: time as a control for foods for buffet line. Please send to office ASAP.
Must have alarm at dishwasher for when sanitizer is out by 2007.

April 04, 2006 (Follow-up)

Comments:
The following violations have been corrected from the 2/28/06 inspection:
0830 - keep date marking, thank you
3170-Hot holding shelving re-lined with metal, the "extra" rack still needs to be done.
3300- Drain was free of litter
The following have not been addressed. 2280, 1320, 2830
Please continue to correct violations

February 28, 2006 (Complaint)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit (make table) 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.
  • 1320 - Repeat There was no temperature measuring device located in the upright next to make table and in make table.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dishwasher, refrigeration units, shelving above pizza table, pizza prep table doors, hot holding shelving and cinamon dispenser.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2280 - Critical Repeat Hand washing lavatory is blocked and not easily accessible.
    Make hand washing lavatory convient for employees to use on a regular basis.
  • 2830 - Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space, pieces of coving missing.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. Open drink container observed in food prep area.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
  • 3170 - Hot holding shelfing, dish rack surfaces are not smooth and easily cleanable and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Drain and manual warewashing machine has accumulation of litter
    Maintain the premise free of litter.
Comments:
Inspection based off of 2 complaints received 2/23/06.

August 03, 2005 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their 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.
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
  • 0820 - Critical Crock pot hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1320 - There was no temperature measuring device located in the Pizza Preparation Refrigeration (lower section).
    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: toaster oven.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dishwasher, Refrigeration units (all), Shelving above Pizza Prep Table, Pizza Prep Table Doors, and Hot Holding shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2280 - Critical The handwash lavatory located in the kitchen is blocked and not conveniently accessible to employees.
    The handwash lavatory shall be located to be readily accessible for use by employees in food preparation, food dispensing, and warewashing areas.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back kitchen area of the 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 - Wall by pizza prep table 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.
Comments:
Person In Charge passed Demonstration of Knowledge Test. Walk-in Refrigerator and Freezer in organized and clean condition. All cold holding temperatures are satisfactory.

April 01, 2004 (Follow-up)



Violation: 1780 - Critical Repeat Food contact surfaces of the walk in shelves used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of walk in shelves no less than every 4 hours to prevent the growth microorganisms on those surfaces.
Comments:
All other previous violations from the 3-22-04 and 2-27-04 inspection corrected. New dishwasher installed

March 22, 2004 (Follow-up)



Violations:
  • 3090 - 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
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 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.
  • 2890 - Repeat Light bulb in hot pizza bar not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat shelves is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1150 - The nonfood contact surface of the dough prep shelv is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

March 18, 2004 (Routine)



Violations:
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the handsink
    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 - Repeat Less than 20 foot candles of light was noted in the beer /creamer unit
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination.
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 2000 - Repeat utensil & glasses were found stored at the hand sink.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 2890 - Repeat Light bulb in the buffet and walk in are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat walk in shelves, door handles and wall and cieling in walk in 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.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine and quart amoinia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Dishwasher is not to be used until repairs are mad and test kit provided. Paper plates will have to be used until a test kit is provided. Several repeat violations and pic needs improvement in demonstrating knowledge of facility operations. All other violations from previous inspection corrected

December 22, 2003 (Routine)



Violations:
  • 2310 B - The handwash station at the front area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the hand sink 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
  • 1800 - The nonfood contact surface of the walls and ceiling of the walk in 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.
  • 3080 - Less than 20 foot candles of light was noted in the beer/cream unit
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 2790 - The indoor wall material located at wait drink area shelf does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    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.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    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.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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.
  • 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.
  • 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 140F and the container.
  • 3300 - Premises has accumulation of litter
    Maintain the premise free of litter.
  • 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - to go items were found stored on the floor.
    Store single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 0620 - Food stored under other sources of contamination.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 2890 - Light bulb in both buffet tables, ceiling unit at drink area, and walk in not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 1570 - dishwasher rinse guage was observed in a state of disrepair and damaged.
    Repair the guage 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 guage, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2010 - Clean equipment/utensils were found stored at the floor area
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving in the dishwasher area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0160 - 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.
  • 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
  • 3140 - Locker or other suitable facilities are not located to protect equipment and single use items from contamination
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3170 - fan cover in dishwashing area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0690 - cleaned utensils at hand sink
    Protect food from miscellaneous sources of contamination.
  • 3360 - Critical Pesticides are not being applied by a certified applicator
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - floors and wall in the dishwashing/3-compartment sink area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 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.
  • 2310 - Critical The handwashing facility located at the mop sink area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash, and equipment preventing its use.

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