No violation noted during this evaluation. | 02/09/2016 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: concentration was below 10 PPM. .
Correction: After running the automatic dishwasher, take items out and put them in the sanitizing compartment of the 3-compartment sink (ensuring exposure for 30 seconds to a minute) then air dry items. Call contract dishwasher contractor to adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Exterior surfaces of the dish racks for the automatic dishwasher.
- Outside surfaces of the walk in refrigerator door.
- Door gasket of the Traulsen reach in refrigerator.
- Bottom interior surface of the proofer.
- Door gasket of reach in freezer #2,
- Wire shelving unit holding pizza pans.
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 (corrected on site)
Observation: Dumpster observed open.
Correction: Cover all waste containers when not in continuous use.
- 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.
- Light Bulbs Protective Shielding
Observation: A bank of florescent lights observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tubes with protective sleeves.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hard to reach places of the floors through out the kitchen (under and behind equipment and at floor/wall junctures) and wall behind the automatic dishwasher has an accumulation of grime and/or debris.
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.
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10/15/2015 | Routine | |
No violation noted during this evaluation. | 06/18/2015 | Risk Factor | |
No violation noted during this evaluation. | 03/03/2015 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Wire shelving units: (2) outside of the walk in refrigerator.
- Wire shelving in the clean dishware area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall at the hand washing sink in the Men's rest-room is not maintained in good repair: several holes observed.
Correction: Repair the wall to ensure it is smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (hard to reach places under and behind equipment and at floor/wall junctures have an accumulation of grime and debris.
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.
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10/28/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked, diced chicken, and pizza sauce observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/19/2014 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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02/26/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Top shelf above pizza prep reach in refrigerator.
- Wire shelving unit holding dry goods in the dry storage area.
- Door gasket of the Traulsen reach in freezer.
- Table top of "clean" side of automatic dishwasher.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the facility (especially hard-to-reach places under and behind equipment and at floor/wall junctures have an accumulation of grime and/or debris.
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.
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10/22/2013 | Routine | |
No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
No violation noted during this evaluation. | 03/18/2013 | Risk Factor | |
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