Pizza King, 925 North Main Street, Rocky Mount, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pizza King
Address: 925 North Main Street, Rocky Mount, Virginia
Total inspections: 9
Last inspection: Oct 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 06, 2009Routine00Details / Comments
No violation noted during this evaluation. May 29, 2009Follow-up00Details / Comments
  • 0820 A 2 - Critical Shredded Barbeque (44F) cold holding at improper temperatures.
  • 1800 - Repeat The nonfood contact surfaces of the Fryer, Grill, and pizza prep cooler have accumulations of grime and debris.
  • 3180 - Repeat Floors in corners and under equipment noted in need of cleaning.
May 19, 2009Routine12Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside pizza prep cooler, exhaust hood in cooking line, table where cooking equipment sits.
  • 1800 - The nonfood contact surface of the table where flat top grill and deep fryer sits, sides of deep fryer, and outside surfaces of Gibson freezer located next to the cooking line has accumulations of grease, grime and food debris.
  • 3180 - Repeat Wall in the deep fryer flat top grill area, behind the warewashing sink and throughout kitchen noted in need of cleaning. Floor under handsink in the restroom, in the small sandwich unit area and under equipment noted in need of cleaning.
January 20, 2009Routine13Details / Comments
3180 - Wall behind cooking line noted in need of cleaning.April 16, 2008Follow-up01Details / Comments
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths not stored in water with chemical sanitizer.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cutting board along pizza prep cooler.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation exhaust hood in cook line, cabinet in front of cook line, table were cook line is set up.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3180 - Floor under cook line (between wall coving and floor) noted in need of cleaning.
March 19, 2008Routine14Details / Comments
  • 0470 A 4 - Observed the following container with beverage was observed stored in direct contat with ice inside ice machine: foam cup with lemonade.
  • 0790 - Improper methods used to thaw deli meats.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood in cook line.
May 30, 2007Routine13Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1580 - The cutting board(s) along the pizza prep and sandwich prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood in cook line, table under grill, container were single-use cups and ice scoop is store, and deep fryer and second drawer of pizza oven (this drawer is not in use - not working).
  • 1800 - The nonfood contact surface of the shelf under the coffee maker stainless steel table has accumulations of grime and debris.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen handsink.
January 23, 2007Routine06Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0270 - Critical Food prepared in a private home is distributed or offered for sale to the public.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (under three compartment sink, by storage shelves, beside cooler)
  • 1150 - The nonfood contact surface of the knife rack is not designed or constructed to be easily cleanable.
  • 1750 - Manufacturer containers were observed reused for the storage of slaw and pizza sauce..
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table under fryer, inside of large cooler, inside and door seals of pizza cooler, can opener.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3080 - Less than 50 foot candles of light was noted in the pizza area (10), sandwich prep table (16), table near coffee maker (11), center prep table (34).
  • 3080 - Less than 20 foot candles of light was noted in the three compartment sink area (7 foot candles) and at reach in (8).
August 03, 2006Routine29Details / Comments

October 06, 2009 (Routine)

Comments:
Thank you for your hard work.

May 29, 2009 (Follow-up)

Comments:
All previous violations corrected. Thank you for your hard work. Stainless steel backsplash added to improve grill area.

May 19, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Shredded Barbeque (44F) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1800 - Repeat The nonfood contact surfaces of the Fryer, Grill, and pizza prep cooler have 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.
  • 3180 - Repeat Floors in corners and under equipment 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.
Comments:
Repeat violations 3180 and 1800 must be corrected by next inspection.

January 20, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection 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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside pizza prep cooler, exhaust hood in cooking line, table where cooking equipment sits.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the table where flat top grill and deep fryer sits, sides of deep fryer, and outside surfaces of Gibson freezer located next to the cooking line has accumulations of grease, grime and food debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Wall in the deep fryer flat top grill area, behind the warewashing sink and throughout kitchen noted in need of cleaning. Floor under handsink in the restroom, in the small sandwich unit area and under equipment 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. Operator must work on a weekly cleaning schedule.
Comments:
Operator needs to work on establishing a daily and weekly cleaning schedule to preclude accumulation of soil residues and food debris that become encrusted and may attract insects. This schedule must include area and equipment to be cleaned and who will be in charging of cleaning it. This will help improve cleanliness in facility. VDH will check this upon next inspection.

April 16, 2008 (Follow-up)



Violation: 3180 - Wall behind cooking line 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. Stainless steel sheet may be installed in this area to provide a smooth and easily cleanable surface.
Comments:
This inspection is a follow up from previous inspection conducted on March 19, 2008. The following were corrected:

12 VAC 5-421 - :
- 0570 Cloths - Wiping Cloths - Use Limitation
- 1770 B Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- 1770 C Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- 3180 Physical Facilities - Cleaning Frequency and Restrictions

Note:
- Facility must work on a daily and weekly schedule to make sure equipment and physical facilities are frequently cleaned and kept clean.
- A stainless steel sheet may be installed behind the cooking line to provide an easily cleanable surface in this area that it exposed to large amounts of grease accumulation.

March 19, 2008 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths not stored in water with chemical sanitizer.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer concentration must be between 50-100ppm. To ensure proper sanitizer concentration sanitizer test strips must be used to test it.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cutting board along pizza prep cooler.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation exhaust hood in cook line, cabinet in front of cook line, table were cook line is set up.
    Maintain nonfood-contact surfaces of equipment clean. These must be cleaned within the next 15 days.
  • 2310 - Critical The handwashing facility located at the kitchen 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 can, boxes and tank preventing its use.
  • 3180 - Floor under cook line (between wall coving and floor) 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.
Comments:
Food handler was observed using gloves when handling ready-to-eat food. Organization in a food facility helps prevent cleaning issues and pest harborage. Remember to date mark all the prepared ready-to-eat food with the 7 day disposition date.

May 30, 2007 (Routine)



Violations:
  • 0470 A 4 - Observed the following container with beverage was observed stored in direct contat with ice inside ice machine: foam cup with lemonade.
    Do not store containers with food or beverages in direct contact with ice in the ice machine that is use for customer consumption.
  • 0790 - Improper methods used to thaw deli meats.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chili 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. 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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood in cook line.
    Maintain nonfood-contact surfaces of equipment clean.

January 23, 2007 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Repeat 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.
  • 1580 - The cutting board(s) along the pizza prep and sandwich prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood in cook line, table under grill, container were single-use cups and ice scoop is store, and deep fryer and second drawer of pizza oven (this drawer is not in use - not working).
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the shelf under the coffee maker stainless steel table has 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen handsink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
Always remember to wear proper hair restraints while handling food and clean equipment.

August 03, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Repeat 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.
  • 0270 - Critical Food prepared in a private home is distributed or offered for sale to the public.
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (under three compartment sink, by storage shelves, beside cooler)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1150 - The nonfood contact surface of the knife rack is not designed or constructed to be easily cleanable.
    Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1750 - Manufacturer containers were observed reused for the storage of slaw and pizza sauce..
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table under fryer, inside of large cooler, inside and door seals of pizza cooler, can opener.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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 - Less than 50 foot candles of light was noted in the pizza area (10), sandwich prep table (16), table near coffee maker (11), center prep table (34).
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3080 - Less than 20 foot candles of light was noted in the three compartment sink area (7 foot candles) and at reach in (8).
    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
Comments:
When cooling large batches of food like chili, follow this procedure: When food reaches 140F, cool to 70F with in 2 hours by using ice and water bath, ice in ziploc bag in container. Then, cool from 70F to 40F in 4 hours in refrigerator. Stir frequently, and place in shallow containers 2-3 inches deep to cool.

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