Pizza Hut #23606, 10378 Willard Way, Fairfax, VA - Pizza inspection findings and violations

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Business Info

Pizza: Pizza Hut #23606
Address: 10378 Willard Way, Fairfax, Virginia
Total inspections: 7
Last inspection: Oct 6, 2009

Cuisine: Pizza
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Pizza Hut #23606, 10378 Willard Way, Fairfax, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-501.11(B) - The door gaskets of the refrigerator at the deep fryer station.
  • 4-601.11(B) - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Baking trays.
  • 6-202.11(A) - Repeat Light bulb(s) in the back area above the warewash machine are not covered by a protective shielding.
October 06, 2009Routine03Details / Comments
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: Oil containers stored next to the handsink in the kitchen
  • 4-202.16 - Soda crate(s) found used for the following purpose(s): racks to elevate supplies above the floor.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Baking pans
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  • 5-501.113(B) - Repeat Outside refuse container was uncovered.
  • 6-202.11(A) - Light bulb(s) on the ceiling above the deep fryer station are not covered by a protective shielding.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
  • 6-501.16 - Repeat Observed that wet mops are improperly stored between use.
February 03, 2009Routine17Details / Comments
  • 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat foods using their bare hands: reheated breadsticks.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: oil.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: plain pasta in the walk-in refrigerator, 51F. It was stated that the pasta was used approximately 2 hours prior. Note: Kept in refrigeration for cooling. Pasta temperature had dropped to 47F by the end of the inspection.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not observed at an acceptable concentration in the following locations: sanitize basin of the 3 vat sink and bucket of sanitizing solution at the pizza prep station. Both measured approximately 50ppm.
  • 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: pizza rings and utensils in storage.
  • 5-501.113(B) - Corrected During Inspection Observed outside refuse container door open.
  • 6-202.11(A) - Corrected During Inspection Observed a light bulb in the walk-in cooler not covered by a protective shielding.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the front doors.
  • 6-501.16 - Mops not hung up to air dry.
June 10, 2008Routine45Details / Comments
No violation noted during this evaluation. December 21, 2007Critical Procedures00Details / Comments
46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.July 05, 2007Critical Procedures10Details / Comments
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed utensils in the pizza toppings with the handles touching or completely immersed in the product.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: oil in pump container
  • 4-101.19 - Repeat Bottom shelf of prep table with can opener is corroded and no longer smooth and cleanable.
  • 4-202.16 - Milk crate(s) found used for the following purpose: storage of miscellaneous utensils
  • 4-204.112(B) - There was no temperature measuring device located in the following pizza prep unit and digital read thermometer was not functioning. Note: it was stated that a work order was already placed
  • 4-302.12(A) - Repeat The certified food manager could not provide a food temperature measuring device.
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleanable: 1. missing door handle on 2 door upright freezer2. no stoppers for the 3 compartment sink
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: utensils with food debris stored in a container with food debris
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Edges of all refrigerator/freezer doors2. Shelf opposite pizza prep unit3. Sides of prep tables
  • 4-903.11(A) - The following were found stored on a 1 inch shelf sitting directly on the floor: folded pizza boxes.
  • 4-904.11(A) - Single service bread stick boxes were found handled, displayed or dispensed with the food contact surface facing upward.
  • 6-301.11 - Repeat Observed that hand soap was not provided at the back handsink. Dispenser was not working.
  • 6-302.11 - Observed that toilet tissue was not provided at each toilet in the women's restroom.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:1. Wall to the right of the Trauslen 1 door freezer2. Caulking along the back of the prep sink is mildewed
  • 6-501.12(A) - Observed that the following is in need of cleaning: floor drains
  • 6-501.16 - Observed that mops are improperly stored between use.
January 22, 2007Routine115Details / Comments
  • 4-101.19 - Bottom shelf of prep table with can opener is corroded and no longer smooth and cleanable.
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  • 4-501.11(B) - 1) Gaskets are damaged on pizza prep unit2) Gasket is missing completely from walkin refrigerator3) Walkin does not close tightly. Closer does not pull door closed.4) There are not stoppers for the 3 vat sink
  • 4-502.11(C) - The ambient air temperature gauge on the proofer unit is not in good repair and/ or not accurate in the range of use.
  • 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1) Edges of all refrigerator/freezer doors2) all surfaces of doors to dishwasher3) shelf above dishwasher4) shelf opposite pizza prep unit5) ALL green storage shelves and carts - inside refrigerators, retarder;
  • 5-202.13 - Critical The air gap on the drain line from the sanitize sink is less than twice the diameter of the drain line.
  • 5-402.13 - Critical 1) Wash sink has a direct connection to the grease trap 2) Rinse sink does not run through the grease trap
  • 5-501.16(B) - There is no refuse container at the back hand sink.
  • 6-301.11 - Observed that hand soap was not provided at the back handsink. Dispenser was not working.
  • 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Lights not working in hood.
  • 6-501.11 - 1) Wall is damaged to right of Traulsen 1DR freezer2) Caulk is mildewed along back of prep sink
  • 6-501.14(A) - Filters are in need of cleaning in hood
December 13, 2006Pre-Opening210Details / Comments

October 06, 2009 (Routine)



Violations:
  • 4-501.11(B) - The door gaskets of the refrigerator at the deep fryer station.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification. Repair or replace the torn rubber gaskets.
  • 4-601.11(B) - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Baking trays.
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
  • 6-202.11(A) - Repeat Light bulb(s) in the back area above the warewash machine are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
Comments:
This was a routine inspection. food contact surfaces were very clean. Nonfood contact surfaces were also very clean. there was no visible evidence of pest presence observed during this inspection. Hot water temperature was adequate at all sinks. The warewash machine was checked and noted to be operating properly.
NOTES:
*Water Heater: Bradford White DM80T1993N; 199,999btus
*Dish Machine: Autochor A4; 50ppm
*Grease Trap: monthly
*Hood Filters: 1-2x/month
*Hood System: quarterly
*Pest Control Services: monthly; last service 9/24/09

February 03, 2009 (Routine)



Violations:
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: Oil containers stored next to the handsink in the kitchen
    Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
  • 4-202.16 - Soda crate(s) found used for the following purpose(s): racks to elevate supplies above the floor.
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Baking pans
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100 ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
  • 5-501.113(B) - Repeat Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 6-202.11(A) - Light bulb(s) on the ceiling above the deep fryer station are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-501.16 - Repeat Observed that wet mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mops to properly air dry.
Comments:
This was a routine inspection. Correct all violations immediately. Most food contact surfaces were very clean. Hot water temperature was adequate. No visible evidence of pest presence was noted at the time of this visit.
*Water Heater: Bradford White DM80T1993N; 199,999btus
*Dish Machine: Autochor A4; 50ppm
*Grease Trap: monthly
*Hood Filters: 1-2x/month
*Hood System: quarterly
*Pest Control Services: monthly; last service 1/8/09

June 10, 2008 (Routine)



Violations:
  • 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat foods using their bare hands: reheated breadsticks.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: oil.
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: plain pasta in the walk-in refrigerator, 51F. It was stated that the pasta was used approximately 2 hours prior. Note: Kept in refrigeration for cooling. Pasta temperature had dropped to 47F by the end of the inspection.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not observed at an acceptable concentration in the following locations: sanitize basin of the 3 vat sink and bucket of sanitizing solution at the pizza prep station. Both measured approximately 50ppm.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
  • 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: pizza rings and utensils in storage.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 5-501.113(B) - Corrected During Inspection Observed outside refuse container door open.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 6-202.11(A) - Corrected During Inspection Observed a light bulb in the walk-in cooler not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the front doors.
    Install a door sweep to protect against the entry of insects and rodents.
  • 6-501.16 - Mops not hung up to air dry.
    After use, mops shall be placed in a position that allows them to air dry.
Comments:
The purpose of today's visit was a routine inspection.
HANDWASHING REMINDER
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled.
**Time reflects inspection time only**
NOTES:
*Water Heater: Bradford White DM80T1993N; 199,999btus
*Dish Machine: Autochor A4; 50ppm
*Grease Trap: monthly
*Hood Filters: 1-2x/month
*Hood System: quarterly
*Pest Control Services: monthly; last service 5/26 - no activity noted

December 21, 2007 (Critical Procedures)

Comments:
The purpose of today's visit was to perform a critical procedures inspection in response to a foodborne illness complaint.
0 critical violations were observed today.
NOTES:
*Water Heater: Bradford White DM80T1993N; 199,999btus
*Dish Machine: Autochor A4; 50ppm
*Grease Trap: monthly
*Hood Filters: 1-2x/month
*Hood System: quarterly
*Pest Control Services: monthly; no activity noted

July 05, 2007 (Critical Procedures)



Violation: 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
Comments:
The purpose of today's visit was to perform a critical procedures inspection.
**As of July , 2007, the Fairfax County Health Department will now be inspecting establishments on a risk based inspection schedule. High risk establishments will be inspected 3 times per year, moderate risk establishments twice a year and low risk once a year. This may mean that your inspection frequency may increase or decrease.
NOTES:
*Water Heater: Bradford White DM80T1993N; 199,999btus
*Dish Machine: Autochor A4
*Grease Trap: monthly
*Hood Filters: 1-2x/month
*Hood System: quarterly
*Pest Control Services: monthly; last service on 6/24 - no activity noted

January 22, 2007 (Routine)



Violations:
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed utensils in the pizza toppings with the handles touching or completely immersed in the product.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: oil in pump container
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 4-101.19 - Repeat Bottom shelf of prep table with can opener is corroded and no longer smooth and cleanable.
    Refinish (paint) the bottom shelf of the prep table.
  • 4-202.16 - Milk crate(s) found used for the following purpose: storage of miscellaneous utensils
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-204.112(B) - There was no temperature measuring device located in the following pizza prep unit and digital read thermometer was not functioning. Note: it was stated that a work order was already placed
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-302.12(A) - Repeat The certified food manager could not provide a food temperature measuring device.
    A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleanable: 1. missing door handle on 2 door upright freezer2. no stoppers for the 3 compartment sink
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: utensils with food debris stored in a container with food debris
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Edges of all refrigerator/freezer doors2. Shelf opposite pizza prep unit3. Sides of prep tables
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-903.11(A) - The following were found stored on a 1 inch shelf sitting directly on the floor: folded pizza boxes.
    Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • 4-904.11(A) - Single service bread stick boxes were found handled, displayed or dispensed with the food contact surface facing upward.
    Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
  • 6-301.11 - Repeat Observed that hand soap was not provided at the back handsink. Dispenser was not working.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-302.11 - Observed that toilet tissue was not provided at each toilet in the women's restroom.
    Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:1. Wall to the right of the Trauslen 1 door freezer2. Caulking along the back of the prep sink is mildewed
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the following is in need of cleaning: floor drains
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.16 - Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
The purpose of today's visit was to perform a routine inspection.
**TRAIN and MONITOR employees so that violations remain corrected. Maintina CRITICAL and REPEAT violations corrected to avoid future enforcement actions.
**Not all violations from the change of ownership inspection have been corrected. These items show as REPEAT and must be corrected immediately.
**Fax the copy of the pizza prep unit repair/adjustment to my attention when services are received.
HANDWASHING REMINDER
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled.
NOTES:
*Water Heater: same as file
*Dish Machine: same as file; 75ppm
*Grease Trap: every 6 months
*Hood Filters: monthly
*Hood System: quarterly
*Pest Control Services: monthly; last service on 1/9/07 - no activity noted

December 13, 2006 (Pre-Opening)



Violations:
  • 4-101.19 - Bottom shelf of prep table with can opener is corroded and no longer smooth and cleanable.
    Re-finish (PAINT) the bottom shelf of prep table.
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
    A metal stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-501.11(B) - 1) Gaskets are damaged on pizza prep unit2) Gasket is missing completely from walkin refrigerator3) Walkin does not close tightly. Closer does not pull door closed.4) There are not stoppers for the 3 vat sink
    1) Replace damaged gaskets2) Replace missing gaskets3) Adjust or replace closer.4) Provide a stopper for each sink of the 3 compartment sink.
  • 4-502.11(C) - The ambient air temperature gauge on the proofer unit is not in good repair and/ or not accurate in the range of use.
    Repair or replace temperature gauge on proofer. Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
  • 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1) Edges of all refrigerator/freezer doors2) all surfaces of doors to dishwasher3) shelf above dishwasher4) shelf opposite pizza prep unit5) ALL green storage shelves and carts - inside refrigerators, retarder;
    Clean listed items
  • 5-202.13 - Critical The air gap on the drain line from the sanitize sink is less than twice the diameter of the drain line.
    Provide an air gap of approximately 4" between the drain line and the floor drain.
  • 5-402.13 - Critical 1) Wash sink has a direct connection to the grease trap 2) Rinse sink does not run through the grease trap
    1) Provide an air break on the wash drain line going to the grease trap.2) Modify rinse drain line to have it go through the grease trap.
  • 5-501.16(B) - There is no refuse container at the back hand sink.
    A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.
  • 6-301.11 - Observed that hand soap was not provided at the back handsink. Dispenser was not working.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Lights not working in hood.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - 1) Wall is damaged to right of Traulsen 1DR freezer2) Caulk is mildewed along back of prep sink
    1) Repair damaged wall2) Remove old caulk and re-caulk along prep sink.
  • 6-501.14(A) - Filters are in need of cleaning in hood
    Clean the filters at least every two weeks.
Comments:
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood is due to be cleaned in December 2006. Fax copy of invoice to Health Department
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Bradford White Jetglas; DM80T1993N; 199999BTU; 193.9gph @ 100F.
Dishwasher: Autochlor A4; 43.7gph water usage; 50ppm chlorine residual.

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