Pizza Hut #4511, 6203 Belmont Road, Chesterfield, VA 23832 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Pizza Hut #4511
Address: 6203 Belmont Road, Chesterfield, VA 23832
Type: Full Service Restaurant
Phone: 804 745-3333
Total inspections: 14
Last inspection: 09/18/2015

delivery from this pizza hut

Ratings Summary

Based on 4 votes

Overall Rating:
*•
1.7
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
*•
1.3
Ambience:
**•
2.4
Cleanliness:
**•
2.4

Restaurant representatives - add corrected or new information about Pizza Hut #4511, 6203 Belmont Road, Chesterfield, VA 23832 »


Inspection findings

Inspection date

Type

  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: The wall seal (caulking) of the three compartment is damage and in need of repair.
    Correction: Seal floor and wall juncture in equipment where water flush cleaning methods are used.
09/18/2015Routine
All violations except one (seal hand sink) have been corrected.
Facility looks cleaner and more organized. Keep it up.

  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The hand sink is not sealed to walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
05/14/2015Follow-up
The door to the walk-in cooler is not shut properly, work order have been placed to repair it.
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will be conducted on May 14, 2015.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Alfredo sauce, cheese/bacon chunks, pasta inside Retarder McCall cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand sink is not sealed to walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Retarder to the right from pizza table was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 51 F.
    Correction: Repair/adjust Retarder 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the hand sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Physical Facilities in Good Repair
    Observation: There is a hole in the wall near employees restroom.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Walls in the back room between two freezers have food/oil spills, floors near/around fryer and other equipment noted in need of cleaning.
    Correction: 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.
05/07/2015Routine
All previous violations have been corrected since the last inspection.
No violation noted during this evaluation.
11/13/2014Follow-up
The follow-up inspection will occur on November 7, 2014.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Alfredo sauce and pre-made pizzas cold holding at improper temperatures in the McCall refrigerator.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The McCall reach-in cooler found at 50 F internal temperature. The sanitizer dispenser is clogged and not dispensing sanitizer properly.
    Correction: Repair the refrigeration unit and sanitizer dispenser 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
10/30/2014Routine
Notes:
All chicken wings sauces are shelf stable, metal containers must be cleaned every 4 hours.
Non-critical violation must be corrected within 30 days.

  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors throughout facility noted in need of cleaning.
    Correction: 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.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry.
    Correction: 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.
07/01/2014Routine
20140312-010. Wing street renovation.
Construction, materials, and installation meet standards.
Contractor on site working /maintenance/electrical issue on new fryer

No violation noted during this evaluation.
05/20/2014Pre-Opening
Non-critical violation must be corrected within 30 days.
Notes:
The Food Permit must be found and placed on the wall for customers to see it.

  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors in the back room around racks and in the restroom noted in need of cleaning.
    Correction: 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.
03/05/2014Routine
Notes:
New pizza unit have been ordered for the restaurant.
Until new unit arrived: ice up all PHFs in the top portion of pizza unit and monitor temperature, ensure proper cold holding at 41 F or less, OR use 4 hours time frame (sell or discard) on all PHFs pizza toppings.
Additional cleaning required on the floors and shelving per discussion with manager.
Manager to contact Health Inspector at (804) 751-4456 when new pizza table arrived.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: All pizza toppings in the pizza unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Pizza unit found at 47 F internal temperature.
    Correction: Repair pizza unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: All shelving has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door left open.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors around refrigeration units, inside walk-in cooler, back room (the worst!!!) noted in need of cleaning.
    Correction: 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.
11/08/2013Follow-up
The follow-up inspection will be conducted on November 6, 2013.
All violations must be corrected before follow-up inspection will occur. Serious Cleaning required for the shelving and floors.
Smoke detected in the employees restroom, DO NOT SMOKE in the facility!

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: All pizza toppings in the pizza unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Pizza unit found at 50 F internal temperature.
    Correction: Repair pizza unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Warewashing Equipment, Cleaning Frequency (repeated violation)
    Observation: The compartments of 3 VAT sink are heavily soiled.
    Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
  • Non-Food Contact Surfaces
    Observation: All shelving has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door left open.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors around refrigeration units, inside walk-in cooler, back room (the worst!!!) noted in need of cleaning.
    Correction: 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.
11/01/2013Routine
Do not store any potentially hazardous food items inside pizza make-up table until unit is repaired. Relocate and store PHFs items at 41 F or less.
Parts to broken pizza unit had been ordered, DO NOT use unit while its broken!
Contact Health Inspector at (804)221-7828 when parts replaced and unit supporting cold holding temperature at 41 F or less.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Pizza toppings cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Pizza unit found at 47 F internal temperature.
    Correction: Adjust pizza unit to 41 F or less 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.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 20 foot candles of light was noted inside reach-in freezer in the back room.
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: All floors in the preparation and back room area noted in need of cleaning.
    Correction: 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.
07/09/2013Follow-up
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Routine cleaning schedule should be developed and followed to keep facility clean.
The follow-up inspection will be conducted on/around July 9, 2013.

  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Pizza toppings cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Pizza unit found at 47 F internal temperature.
    Correction: Adjust pizza unit to 41 F or less 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.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The compartments of 3 VAT sink are heavily soiled.
    Correction: Clean the sink compartments: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted inside reach-in freezer in the back room.
    Correction: 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
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: All floors in the preparation and back room area noted in need of cleaning.
    Correction: 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.
07/02/2013Routine
Non-critical violation must be corrected within 30 days.
Reviewed employee health policy with staff.
Excellent hand washing observed during inspection.

  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors throughout the kitchen and back area noted in need of cleaning.
    Correction: 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.
03/05/2013Routine
Chlorine concentration in the dish machine tested at 100 ppm. Machine is use to clean and sanitize all equipment and utensils.
Above violations must be corrected within 30 days.

  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to remove single-use gloves she was wearing prior to answering the telephone. The employee then went back to engaging in food preparatio without first washing her hands and donning clean gloves.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, donning clean single-use gloves, touching 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.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Cases of "Box PH Kraft" and Napkins were found stored on the floor near the back door.
    Correction: Store single-use paper supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the back storage area noted in need of cleaning. Floors ins the area where mops/brooms are stored as well as the back storage area need to be cleaned.
    Correction: 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.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: 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.
12/22/2010Routine

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4 User Reviews:

Makayla

Added on Feb 18, 2015 5:28 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
The delivery guy took an hour to deliver my food and when he got here, he didn't even have change. Prior to him getting here I called the store and the manager tells me "oh well, there is snow on the ground." So when I do sit down to enjoy my pizza, I noticed they delivered me the wrong pizza! I am highly upset with the service at this Pizza Hut.
Would you recommend Pizza Hut #4511 to others? No

Joi

Added on Jan 6, 2015 6:06 PM
Food:
*
Service:
*
Price:
**
Ambience:
n/a
Cleanliness:
n/a
This has got to be the worse Pizza Hut I have ever been too. It is my fault for going back. I had not ordered from here in over a year but I decided to give it one more chance after several bad orders. I ordered online at 5:06 and was told 25 minutes. I called at 5:47 and asked for the status of the order. I was told that it was already out for delivery. My pizza arrived at 6:15. I live literally right around the corner. There was no apology for the inconvenience. I paid extra for extra cheese. One half was suppose to be just pepperoni and the other half pepperoni, sausage, onions. There was sausage on every piece but one. There were pieces with barely any cheese. It was nearly burned and the slices were sliced all weird, one huge piece next to a sliver of a piece. I didn't even bother calling to complain. It's my own fault for being tricked again. I don't understand how this Pizza Hut is still open.
Would you recommend Pizza Hut #4511 to others? No

james Roosevelt

Added on Dec 13, 2014 9:30 PM
Food:
*
Service:
*
Price:
n/a
Ambience:
*
Cleanliness:
*
This Location has REALLY gone down hill. It use to be pretty good. The last time I dealt with this Pizza hut I had placed an order online 30 minutes before I showed up to pick it up. When I arrived I was told that my pizza was just then being prepared. As I looked back the man preparing my pizza has his pants down to his knees. I sit down to wait. While I am waiting at least 4 calls are completely ignored. Shortly after a girl walked into eating a popsicle, goes around the counter. Apparently she works there. While she's eating her popsicle calls are continued to be ignored. When she finally answers a call it is clear the person is asking for a manager due to their calls being ignored, the girl insisted the manager is not there. I continue to wait while listening to the employees yelling and cussing. Finally, I see the man who was preparing my pizza, EATING pizza. He had not washed his hands once, his pants are down to his knees, he's eating and touching my food without gloves?! DISGUSTING! I asked to cancel my order and magically the manager is now. (Even though the girl told the person on the phone that the manager was not) The manager comes up in a trench coat and dark sunglasses. Looks like she's high. And the only thing she is concerned about, getting me out of there. "Did you pay for it already? No? Ok, bye." I asked for the franchisee's number and she gave me the survey number on the back of their receipt. There are PLENTY of great pizza places around, Papa Johns, Dominos and mom and pop places. I suggest you avoid this place at all cost, even if that means driving an extra 5 minutes. There is a Food lion beside them, even a store brought oven cooked pizza will be much better.
Would you recommend Pizza Hut #4511 to others? No

Jessie Parker

Added on Oct 22, 2014 4:51 PM
Visited on Oct 22, 2014 5:47 PM
Food:
*
Service:
*
Price:
*
Ambience:
***
Cleanliness:
***
I puchased a Meat lovers pizza at ths location on Belmont Road. I bit into a hard substance bone frament that did damage to my jaw, gum and a crown of a tooth.
Pizza Hut will not pay for any of the damages I received and I am left with medical bills and jaw problems. I would not recommend the meat lovers' pizza because of the meat products which are provided by Tysons Food. They are not taking resonsiblity either.
Please use caustion when eating this product. Warning!!!
Would you recommend Pizza Hut #4511 to others? No
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