Pizza Plus of Honaker, Rt. 2 Hwy. 67, Honaker, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pizza Plus of Honaker
Address: Rt. 2 Hwy. 67, Honaker, Virginia
Total inspections: 17
Last inspection: Oct 7, 2009

Restaurant representatives - add corrected or new information about Pizza Plus of Honaker, Rt. 2 Hwy. 67, Honaker, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 07, 2009Critical Procedures00Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Pizza- hot holding at improper temperatures.
  • 1060 - The nonfood contact surface of the wooden shel above the three bowl sinkf is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of the plastic cutting board used on the make tableis not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.-outside faucets
  • 2730 - The refuse container used to store refuse has no drain plug.
June 05, 2009Routine23Details / Comments
  • 1100 - The food contact surface of the knives holdersis not accessible for cleaning and inspection-replace.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blade of canopener
  • 1800 -
  • 2320 A - Critical Observed a connection between the facilities water supply and the mop sink. This constitutes a cross connection between a potable and non-potable water supply.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
February 03, 2009Routine15Details / Comments
0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.October 09, 2008Critical Procedures10Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  • 1570 - The can opener blade is rusted and dull.
  • 3220 - Mops not hung up to air dry.
May 30, 2008Routine23Details / Comments
  • 0220 - Corrected During Inspection Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  • 1060 - The nonfood contact surface of the shelving above the handwash and 3 compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
January 09, 2008Routine--Details / Comments
No violation noted during this evaluation. September 06, 2007Critical Procedures00Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0260 - Corrected During Inspection Critical The cajun chicken in cooling unit was past date mark is unsound or adulterated.
  • 0820 - Critical Various foods in walk-in and pizza prep. table at improper temperatures.(Pepperoni, sliced tomatoes,cheese, ham bits, diced eggs
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:Pizza Prep.Table was not being sanitized properly. The wiping cloth solution did not have any sanitizer in it. The water in the wiping cloth bucket was soiled.
  • 3045 - Corrected During Inspection Repeat The sign that notifies food employees to wash their hands is not clearly visible.
August 23, 2007Routine42Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared potato soup in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the cardboard used on shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - The can opener blade is rusted and dull.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1730 - The water temperature gauge on the mechanical dish machine is not in good repair and/ or not accurate in the range of use.
  • 3220 - Mops not hung up to air dry.
January 31, 2007Routine24Details / Comments
  • 0070 - There is no sign reminding customers to use clean tableware at the self-service salad bar or buffet.
  • 0480 - Unlabeled food containers. Sugar and salt.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) hard boiled eggs in the refrigeration unit is not properly dated for disposition.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.
  • 1800 - The nonfood contact surface of the canned item storage rack has accumulations of grime and debris.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
July 26, 2006Routine25Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can Opener .
  • 2000 - Clean coffee cups were observed stored uncovered.
  • 2190 - Water from the handwashing sink at the front of the kitchen was measured at a temperature less than 110F.
  • 2700 - The dumpster is in disrepair. A crack is causing it to leak.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
February 01, 2006Routine06Details / Comments
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener blade
  • 3280 - Dead or trapped insects was found in the control device
September 08, 2005Routine02Details / Comments
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener Blade
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of the pizza ovens.
March 11, 2005Routine02Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3220 - Mops and brooms not hung up to air dry.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Drink machine around the drink dispensers.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jacket and hat left were placed on the packages of dough.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Cheese for the Pizzas.
November 03, 2004Routine--Details / Comments
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3180 - Floor in the kitchen noted in need of cleaning in a few areas.
February 19, 2004Routine03Details / Comments
0550 - In-use utensils improperly stored between use.October 23, 2003Routine01Details / Comments
  • 1700 - Critical Wiping Cloths used in Kitchen Area on Food Contact Surfaces not stored in Chlorine sanitizing solution. 3-Vat sink not used properly.
  • 1780 - Critical Can Opener Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
February 14, 2003Routine21Details / Comments

October 07, 2009 (Critical Procedures)

Comments:
Good temperatures, no critical violations noted.

June 05, 2009 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Pizza- hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1060 - The nonfood contact surface of the wooden shel above the three bowl sinkf is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of the plastic cutting board used on the make tableis not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.-outside faucets
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
Comments:
1.adjust walk-in refrig-38-40 degrees 2.-Pizza buffett-should be kept under sneeze gaurd's or additional sneeze gaurd's provided PIC courteous and helpful

February 03, 2009 (Routine)



Violations:
  • 1100 - The food contact surface of the knives holdersis not accessible for cleaning and inspection-replace.
    Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blade of canopener
    Clean and sanitize these surfaces for food contact.
  • 1800 -
  • 2320 A - Critical Observed a connection between the facilities water supply and the mop sink. This constitutes a cross connection between a potable and non-potable water supply.
    Immediately disconnect the water supply from the mop sink water intake. The water from this water supply line is not intended for consumption.- air gap-faucet-also outside spigots
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
cl2-rinse -dishwasher-100ppm Pic helpful and courteous

October 09, 2008 (Critical Procedures)



Violation: 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
Facility exhibits good temperatures, recommend serv-safe course for person in charge.

May 30, 2008 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken 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.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Clean facility, PIC very helpful

January 09, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1060 - The nonfood contact surface of the shelving above the handwash and 3 compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

September 06, 2007 (Critical Procedures)

Comments:
Walk-in has been worked on twice and seems to be maintaining safe temperatures. Can opener blade had been replaced with a new blade!

August 23, 2007 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0260 - Corrected During Inspection Critical The cajun chicken in cooling unit was past date mark is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0820 - Critical Various foods in walk-in and pizza prep. table at improper temperatures.(Pepperoni, sliced tomatoes,cheese, ham bits, diced eggs
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Pepperoni was overstacked at Pizza prep. Table. Walk-in cooling temperatures were too high. Walk-in needs to be checked immediately!
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized:Pizza Prep.Table was not being sanitized properly. The wiping cloth solution did not have any sanitizer in it. The water in the wiping cloth bucket was soiled.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3045 - Corrected During Inspection Repeat The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees. I gave the manager 3 handwashing signs.
Comments:
Eggs(Walk-In)=46 degrees; Diced Eggs(Walk-In)=46 degrees. I recommend the manager and shift managers take an accredited food safety course to increase their knowledge.The walk-in cooling unit needs to be checked immediately! The dishwasher was hot enough at first, after being utilized for awhile the temperature rose to 120 degrees. It is recommended that the machine be turned on for a time before being utilized to wash and sanitize dishes.

January 31, 2007 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared potato soup 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 or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the cardboard used on shelf is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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 55F.
  • 1730 - The water temperature gauge on the mechanical dish machine is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 3220 - Mops not hung up to air dry.
    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.

July 26, 2006 (Routine)



Violations:
  • 0070 - There is no sign reminding customers to use clean tableware at the self-service salad bar or buffet.
    Ensure consumers are notified that clean tableware is to be used when they return to self-service areas.
  • 0480 - Unlabeled food containers. Sugar and salt.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) hard boiled eggs 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 or within 4 calendar days if held at 45F. 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.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the canned item storage rack 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.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 01, 2006 (Routine)



Violations:
  • 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.
  • 2000 - Clean coffee cups were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2190 - Water from the handwashing sink at the front of the kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2700 - The dumpster is in disrepair. A crack is causing it to leak.
    Repair or replace the outside dumpster..
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.

September 08, 2005 (Routine)



Violations:
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener blade
    Clean and sanitize these surfaces for food contact.
  • 3280 - Dead or trapped insects was found in the control device
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

March 11, 2005 (Routine)



Violations:
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener Blade
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of the pizza ovens.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Make sure all refrigeration can reach 41 or below.

November 03, 2004 (Routine)



Violations:
  • 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.
  • 3220 - Mops and brooms not hung up to air dry.
    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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Drink machine around the drink dispensers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Jacket and hat left were placed on the packages of dough.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Cheese for the Pizzas.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
Comments:
Gloves must be worn when handling ready-to-eat foods and also gloves should be worn when handling food that is not in a ready-to-eat form.

February 19, 2004 (Routine)



Violations:
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0240 - 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.
  • 3180 - Floor in the kitchen noted in need of cleaning in a few areas.
    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:
The tempertures at the salad bar were only reaching 45* F or below. The regulations have changed to have all refrigeration to 41* F or below. Please increase the ice used and/or decrease the amount of food in the containers. Thank you for your quick response to the observed violations.

October 23, 2003 (Routine)



Violation: 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
Comments:
All cold holding units must be able to hold food at 41 F or below by 2007.

February 14, 2003 (Routine)



Violations:
  • 1700 - Critical Wiping Cloths used in Kitchen Area on Food Contact Surfaces not stored in Chlorine sanitizing solution. 3-Vat sink not used properly.
    Store Wiping Cloth in Chlorine sanitizing solution labeled for Kitchen Use. 3-Vat sink shall be used properly (Wash 110 F - Rinse - Sanitize 50ppm @ 100 F or 100 ppm @ 55 F. / Correct Immediatly
  • 1780 - Critical Can Opener Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. / Correct Immediatly
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. / Correct within 1 week

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