Pizza Hut #1 (West Main Street), 691 West Main St., Danville, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Pizza Hut #1 (West Main Street)
Address: 691 West Main St., Danville, Virginia
Phone: (434) 799-6262
Total inspections: 7
Last inspection: Jun 24, 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 24, 2009Follow-up00Details / Comments
0820 A 2 - Critical Cheese, sliced tomatoes, chicken, hamburger, sausage, pepperoni and ham in top pizza prep unit cold holding at improper temperatures.June 08, 2009Routine10Details / Comments
1320 - Corrected During Inspection There was no temperature measuring device located in the walk-in unit, the Beverage Air unit and the undercounter refrigeration unit.August 25, 2008Routine01Details / Comments
  • 0820 - Critical Ham, turkey, chicken, sliced turkey and steak cold holding at improper temperatures.
  • 1960 - Dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 3380 - Critical Chlorine Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
October 12, 2007Routine21Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1800 - The nonfood contact surface of the shelves, countertops and utensil storage container has accumulations of grime and debris.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained
December 20, 2006Routine07Details / Comments
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can openerJuly 11, 2006Routine01Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, walkin cooler shelves, pizza oven.
  • 1800 - The nonfood contact surface of the food cart has accumulations of grime and debris.
  • 3190 - Dustless methods are not being used when cleaning the floor
February 28, 2006Routine13Details / Comments

June 24, 2009 (Follow-up)

Comments:
Documentation of time used as a public health control available dating back to 6/12/09. Potentially hazardous foods discarded if temperature greater than 41 degrees Fahrenheit.
Temperatures are to be monitored 10 a.m., 2 p.m., 6 p.m. and 10 p.m.

June 08, 2009 (Routine)


Violation: 0820 A 2 - Critical Cheese, sliced tomatoes, chicken, hamburger, sausage, pepperoni and ham in top pizza prep unit cold holding at improper temperatures.
1. Adjust or replace refrigeration unit to cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. OR 2. Use time as a public health control. If time is used as a public health control, time-in/time-out shall be documented daily.

August 25, 2008 (Routine)


Violation: 1320 - Corrected During Inspection There was no temperature measuring device located in the walk-in unit, the Beverage Air unit and the undercounter refrigeration 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.
Comments:
Time used as a public health control for buffet bar. Food items changed out every 20 minutes.
Sanitizer in wiping cloth bucket and in dishmachine monitored and at correct concentration.
Thermometer (calibrated) and used for measuring food temperatures.

October 12, 2007 (Routine)


Violations: Comments:
PIC has an employee health policy in place.
PIC described and performed adequate cooling techniques for potentially hazardous foods.
All buffet food items are replaced every 20-30 minutes; however, temperature is also monitored.
Sanitizer solution in wiping cloth buckets is changed every 2 hours.
Hold times for all foods range from 1-7 days.
Thermometers utilized for recording food temperatures.

December 20, 2006 (Routine)


Violations:

July 11, 2006 (Routine)


Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
Maintain nonfood-contact surfaces of equipment clean.
Comments:
good

February 28, 2006 (Routine)


Violations:

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