Pizza Plus of North Tazewell, 645 East Riverside Drive, North Tazewell, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pizza Plus of North Tazewell
Address: 645 East Riverside Drive, North Tazewell, Virginia
Total inspections: 15
Last inspection: Aug 24, 2009

Restaurant representatives - add corrected or new information about Pizza Plus of North Tazewell, 645 East Riverside Drive, North Tazewell, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1510 - The person in charge could not provide a food temperature measuring device.
August 24, 2009Routine11Details / Comments
No violation noted during this evaluation. April 17, 2009Follow-up00Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Repeat on bar and prep table cold holding at improper temperatures
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Prep Make table and salad bar was observed in a state of disrepair and damaged not holding temps..
April 16, 2009Routine12Details / Comments
No violation noted during this evaluation. October 29, 2008Follow-up00-
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Container of cheese was uncovered in the walk in cooler.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 A 1 - Corrected During Inspection Critical Repeat Pizza on hot bar at improper temperatures.
  • 0820 A 2 - Critical Sliced tomatoes cold holding at improper temperatures
  • 1100 - The food contact surface of a container that was used for storage of chicken wings was noted to be damaged beyond repair.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener
  • 2730 - The refuse container used to store refuse has no drain plug.
  • 3180 - Floor in walk in freezer noted in need of cleaning.
October 28, 2008Routine47Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the pizza cooler.
  • 1960 - Repeat storage containers were found stacked while wet after cleaning and chemical sanitization.
June 06, 2008Follow-up02Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in walk in freezer
  • 0820 A 1 - Corrected During Inspection Critical Pizza on hot bar hot holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the pizza cooler.
  • 1960 - Repeat storage containers were found stacked while wet after cleaning and chemical sanitization.
May 14, 2008Routine14Details / Comments
  • 0220 - Corrected During Inspection Critical Employee drinking from an uncovered container in the food preparation area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1960 - Corrected During Inspection Plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
December 19, 2007Routine14Details / Comments
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
November 08, 2006Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD(Macaroni Salad, Spaghetti) in the refrigeration unit is not properly dated for disposition.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Canopener
  • 1800 - The nonfood contact surface of theice machine has accumulations of grime and debris.
  • 2730 - The refuse container used to store refuse has no drain plug.
June 08, 2006Routine34Details / Comments
  • 0170 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0240 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0570 - Violation marked on 21/21/05 was noted corrected at this inspection.
  • 0610 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0820 - Critical Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0830 - Critical Violation marked on 12/21/05 was noted corrected at this inspection.
  • 1060 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 2730 - Violation marked on 12/21/05 was noted corrected at this inspection.
January 05, 2006Follow-up--Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a sink used for utensil washing.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food(Pan dough) stored on the floor in dry storage room.
  • 0820 - Critical eggs,ham, and cream cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat food in the freezer and the Italian Pasta Salad in the walkin cooler are not properly dated for disposition.
  • 1060 - The nonfood contact surface of a shelf in the walk-in cooler had a piece of paste board box used to store food.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
December 21, 2005Routine26Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1320 - There was no temperature measuring device located in the cooler with salad dressings.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the can opener used to open potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2730 - The refuse container used to store refuse has no drain plug.
September 07, 2005Routine13Details / Comments
  • 2930 - Outer opening(side door opened) of the food establishment is not protected against entry of insects and rodents.
  • 1770 - Observed accumulations of rust and debris on the following food contact surfaces: can opener
  • 0610 - Chopped green peppers were stored in location that could be contaminated by splash.
September 27, 2004Routine03Details / Comments
No violation noted during this evaluation. September 24, 2004Pre-Opening00Details / Comments

August 24, 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.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

April 17, 2009 (Follow-up)

Comments:
Maintence came in yesterday afternoon and repaired the prep table and salad bar

April 16, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Repeat on bar and prep table cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Prep Make table and salad bar was observed in a state of disrepair and damaged not holding temps..
    Repair the refrigeration equipment 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 the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
employees were only to bring out enough food to last 4 hrs and if any remains it is to be discarded until the refrigeration unit is repaired. Repair man was called and is to be there this afternoon. Advised PIC that Temp. logs is a good way to ensure that equipment is maintaining proper temp.

October 28, 2008 (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.
  • 0470 - Critical Container of cheese was uncovered in the walk in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 1 - Corrected During Inspection Critical Repeat Pizza on hot bar at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Sliced tomatoes cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1100 - The food contact surface of a container that was used for storage of chicken wings was noted to be damaged beyond repair.
    Replace the food container for one that provides 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 build-up of food debris.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener
    Clean and sanitize these surfaces for food contact.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - Floor in walk in freezer 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.

June 06, 2008 (Follow-up)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the pizza cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1960 - Repeat storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
spoke with manager about food on the bar and she stated that the pizza and pasta is never left out for over 1 hour because the cheese dries up and the quality isnt as good as fresh. we talked about ways to document that the food is not left out for over 4 hours on the hot and cold sides of the bar. JB

May 14, 2008 (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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in walk in freezer
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Corrected During Inspection Critical Pizza on hot bar hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the pizza cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1960 - Repeat storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

December 19, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Employee 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.
  • 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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1960 - Corrected During Inspection Plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.

November 08, 2006 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener
    Clean and sanitize these surfaces for food contact.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

June 08, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD(Macaroni Salad, Spaghetti) 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.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Canopener
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of theice machine 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.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.

January 05, 2006 (Follow-up)



Violations:
  • 0170 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0240 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0570 - Violation marked on 21/21/05 was noted corrected at this inspection.
  • 0610 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0820 - Critical Violation marked on 12/21/05 was noted corrected at this inspection.
  • 0830 - Critical Violation marked on 12/21/05 was noted corrected at this inspection.
  • 1060 - Violation marked on 12/21/05 was noted corrected at this inspection.
  • 2730 - Violation marked on 12/21/05 was noted corrected at this inspection.

December 21, 2005 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food(Pan dough) stored on the floor in dry storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical eggs,ham, and cream cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat food in the freezer and the Italian Pasta Salad in the walkin cooler are not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1060 - The nonfood contact surface of a shelf in the walk-in cooler had a piece of paste board box used to store food.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.

September 07, 2005 (Routine)



Violations:
  • 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.
  • 1320 - There was no temperature measuring device located in the cooler with salad dressings.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the can opener used to open potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.

September 27, 2004 (Routine)



Violations:
  • 2930 - Outer opening(side door opened) of the food establishment is not protected against entry of insects and rodents.
    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.
  • 1770 - Observed accumulations of rust and debris on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 0610 - Chopped green peppers were stored in location that could be contaminated by splash.
    Protect food from contamination by storing the food in a clean and dry location.

September 24, 2004 (Pre-Opening)

Comments:
Walk through inspection for proposed opening on 9/27/04. All equipement installed and in cleanup process. CO has been issued by building offical.

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