Pizzeria Uno, 205 By Pass Road, Williamsburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pizzeria Uno
Address: 205 By Pass Road, Williamsburg, Virginia
Phone: (757) 220-5454
Total inspections: 15
Last inspection: Jun 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Cokked onions and peppers(49F,61F) and tomatoes are held on top pf a cold holding unit at improper temperatures
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
June 19, 2009Routine11Details / Comments
1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.February 04, 2009Routine01Details / Comments
No violation noted during this evaluation. August 04, 2008Follow-up00Details / Comments
  • 0550 - The scoop handle was stored in garlic in the walk-in refrigerator.
  • 0570 - The sanitizer concentration for the wiping cloths was at 0 ppm.
  • 0820 A 2 - Corrected During Inspection Critical The sausage was observed at 46 F and the pepperoni at 44 F in Make Table # 1.
  • 1700 - Critical The mechanical dish machine was not operating properly due to the was and rinse cycle gauges not displaying the accurate temperature.
  • 1780 E - The soda gun dispenser at the bar was soiled with slime mold.
  • 2310 B - Repeat The handwash station at the bar is being used as a dump station.
  • 3180 - The wall was soiled with mold surrounding the dish machine.
  • 3340 - Corrected During Inspection Critical Chemical spray bottles were stored next to clean glasses at the bar.
July 25, 2008Routine35Details / Comments
  • 0470 - Corrected During Inspection Critical Shrimp stored over cooked pasta in 2 door refrigerator
  • 1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2350 ii - Faucet at utility sink leaking.
  • 3340 - Corrected During Inspection Critical Insecticides stored with cleaners.
November 19, 2007Routine22Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths sitting out at drink make station
  • 0820 - Corrected During Inspection Critical Eggs and cole slaw on front line was at 50F
  • 1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored.
  • 2310 B - Corrected During Inspection The handwash station at the bar is being used for purposes other than washing hands. Ice, lemons, and straw inside.
October 01, 2007Routine13Details / Comments
  • 0480 - Corrected During Inspection Repeat Several squeeze bottles and juice containers not labeled with name of contents.
  • 1570 - Cabinet under ice basin in service line area is not working properly.
  • 1580 - The cutting board(s) along the pizza station and pizza make unit 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 contact surfaces: spray hose in dishmachine room.
March 14, 2007Routine04Details / Comments
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense salt.
  • 0480 - Corrected During Inspection Unlabeled sauce squeeze bottle containers.
  • 1570 - Corrected During Inspection There was a cracked metal ice scoop used for distributing ice.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Corrected During Inspection Repeat Mop not hung up to air dry.
November 16, 2006Routine--Details / Comments
  • 0550 - Repeat ice scoop holder dirty with mold
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. freezer
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1570 - traulsen refrigerator was observed in a state of disrepair and damaged.
  • 1570 - The door gasket of the walk in cooler is (missing, damaged).
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  • 1770 B - Critical knife rack is in need of cleaning
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 2000 - Repeat Single service items observed unprotected from contamination. plates
  • 2310 - Critical Repeat The handwashing facility located at the bar area is blocked, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 3180 - walk in floor in need of cleaning.
  • 3220 - Mops not hung up to air dry.
December 22, 2005Critical Procedures38Details / Comments
  • 0220 - Corrected During Inspection Critical The kitchen personnel is drinking from an uncovered container in the food preparation area.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. syrup
  • 1580 - Repeat The cutting board(s) throughout kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - Corrected During Inspection The thermometer on the walk in refrigerator is not in good repair and/ or not accurate in the range of use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stoves, tables oventops along grill line.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen @ is blocked, preventing access by employees for easy handwashing.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3180 - Repeat floor kitchen area in general noted in need of cleaning.
July 06, 2005Routine36Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. ice scoop handle in ice, ice scoop stored touching dirty water in holder.
  • 1570 - Corrected During Inspection Mechanically vented hood filters missing.
  • 1580 - Repeat The cutting board(s) along the make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2000 - Single service items observed unprotected from contamination.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 3180 - floor in kitchen by stove and in locker room noted in need of cleaning.
February 01, 2005Routine07Details / Comments
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 0470 - Critical chicken uncovered in beer walk in cooler
  • 3180 - Repeat floor by mop area noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 0550 - Dispensing utensils improperly stored between uses ice scoops stored in diry water..
  • 0480 - Repeat Unlabeled food containers.
  • 1780 - Critical slicer dirty
  • 1580 - The cutting board(s) along the coold holding are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
October 04, 2004Routine26Details / Comments
  • 3180 - Repeat floors in dry storage and in walk in ref is in need of cleaning.
  • 1320 - Repeat There was no temperature measuring device located in the traulsen reach in.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the dishmachine area.
  • 2310 B - The handwash station is being used to clean equipment and utensils.
June 07, 2004Critical Procedures04Details / Comments
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - Unlabeled food containers. (salt, rice)
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Floor in dry storage in need of cleaning.
  • 1150 - The nonfood contact surface of the crates used as storage is not designed or constructed to be easily cleanable.
  • 1060 - The nonfood contact surface of the paper liner used to line trays for food storage is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the desert and meat refrigerator. Corrected.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed cheese and sour cream in the refrigeration unit was not properly dated for disposition after opening.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:cutting board.
  • 3200 - Hood filters over pizza oven are dirty.
  • 2000 - Cups stored on floor in dry storage. Make table lid stored on floor. Coffee filters unprotected.
  • 0550 - Dispensing utensils improperly stored between. (Ice scoop stored on soda drip tray)
  • 0820 - Critical Cheese (52 F) cold holding at improper temperatures. Corrected.
  • 0790 - Improper methods used to thaw hamburger. (Hamburgers at room temperature)
February 03, 2004Routine311Details / Comments
No violation noted during this evaluation. August 13, 2003Complaint00Details / Comments

June 19, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Cokked onions and peppers(49F,61F) and tomatoes are held on top pf a cold holding unit at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1580 - Repeat The cutting boards 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.
Comments:
Consumer advisory is in place.

February 04, 2009 (Routine)



Violation: 1580 - The cutting boards 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.
Comments:
No critical items were noted today.Business volume today is low and limited preparation is occurring. Menu review was performed. Discussed 2007 Food Regulations, risk factors and interventions,demonstration of knowledge, date marking, microwave use and employee health policy. Issued permit.

August 04, 2008 (Follow-up)

Comments:
No violations were observed. The dish machine was operating and had 100 ppm of chlorine available.

July 25, 2008 (Routine)



Violations:
  • 0550 - The scoop handle was stored in garlic in the walk-in refrigerator.
    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 135F.
  • 0570 - The sanitizer concentration for the wiping cloths was at 0 ppm.
    Provide 50 to 100 ppm of chlorine concentration for the wiping cloths.
  • 0820 A 2 - Corrected During Inspection Critical The sausage was observed at 46 F and the pepperoni at 44 F in Make Table # 1.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1700 - Critical The mechanical dish machine was not operating properly due to the was and rinse cycle gauges not displaying the accurate temperature.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.
  • 1780 E - The soda gun dispenser at the bar was soiled with slime mold.
    Clean the surface of soda gun dispenser at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 2310 B - Repeat The handwash station at the bar is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3180 - The wall was soiled with mold surrounding the dish machine.
    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.
  • 3340 - Corrected During Inspection Critical Chemical spray bottles were stored next to clean glasses at the bar.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Correct all critical violations within 10 days and non-critical violations within 30 days. A follow-up inspection will be conducted within 10 days.

November 19, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Shrimp stored over cooked pasta in 2 door refrigerator
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food. Shrimp was relocated.
  • 1580 - Repeat The cutting board(s) along the cook line 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.
  • 2350 ii - Faucet at utility sink leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3340 - Corrected During Inspection Critical Insecticides stored with cleaners.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Insecticide was discarded.
Comments:
Glove use evident also observed manager activly training employees on food safety principles. All critical violations were corrected today. All other violation must be corrected within 30 days or as soon as possible. Also, developed a Risk Control plan with person in charge. PERMIT ISSUED.

October 01, 2007 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths sitting out at drink make station
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC discarded atypical UNO's utilizes a single use wiping cloth system.
  • 0820 - Corrected During Inspection Critical Eggs and cole slaw on front line was at 50F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Person in charge discarded all potentially hazardous foods. Adjusted to colder temperature
  • 1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2310 B - Corrected During Inspection The handwash station at the bar is being used for purposes other than washing hands. Ice, lemons, and straw inside.
    The handwash facility identified above is to be used for washing hands only. Person in charge corrected and discussed with employee.
Comments:
Good date marking practices present.

March 14, 2007 (Routine)



Violations:
  • 0480 - Corrected During Inspection Repeat Several squeeze bottles and juice containers not labeled with name of contents.
    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.
  • 1570 - Cabinet under ice basin in service line area is not working properly.
    Repair cabinet. PIC stated that all cabinets will be replaced.
  • 1580 - The cutting board(s) along the pizza station and pizza make unit 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 contact surfaces: spray hose in dishmachine room.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
No critical violations today. Other violations must be corrected within 30 days or as soon as practical. Upgrade information given to PIC about sanitizer alarm, and cold holding requirement. 2007 Food Handler's schedule given to PIC. Food employees are doing a good job with date marking today.

November 16, 2006 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense salt.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0480 - Corrected During Inspection Unlabeled sauce squeeze bottle containers.
    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.
  • 1570 - Corrected During Inspection There was a cracked metal ice scoop used for distributing ice.
    Replace ice scoop.
  • 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.
  • 3220 - Corrected During Inspection Repeat Mop 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:
No critical violations today. Other violation must be corrected within 30 days or as soon as possible. Discussed with PIC about tomatoes being a PHF. (Literature distributed). Employees are doing a good job with date marking and keeping food items organized today. Permit Issued.

December 22, 2005 (Critical Procedures)



Violations:
  • 0550 - Repeat ice scoop holder dirty with mold
    clean
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. freezer
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - traulsen refrigerator was observed in a state of disrepair and damaged.
    Repair the refrigerator 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 refregerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the walk in cooler is (missing, damaged).
    Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Critical knife rack is in need of cleaning
    clean
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2000 - Repeat Single service items observed unprotected from contamination. plates
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical Repeat The handwashing facility located at the bar area 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 wipe bucket preventing its use.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - walk in floor 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.
  • 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:
permit 2006 issued. Correct above violations within 14 daysl

July 06, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The kitchen 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.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. syrup
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1580 - Repeat The cutting board(s) throughout kitchen 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.
  • 1730 - Corrected During Inspection The thermometer on the walk in refrigerator 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stoves, tables oventops along grill line.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 - Corrected During Inspection 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 utensials preventing its use.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3180 - Repeat floor kitchen area in general 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:
critical violations correct today. All others as soon as possible but, no longer than 30 days.

February 01, 2005 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. ice scoop handle in ice, ice scoop stored touching dirty water in holder.
    store handle up in ice or in clean dry location.
  • 1570 - Corrected During Inspection Mechanically vented hood filters missing.
    Repair or replace hood filters.
  • 1580 - Repeat The cutting board(s) along the make tables 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - floor in kitchen by stove and in locker room 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:
Correct above items as soon as possible but no more than 30 days.

October 04, 2004 (Routine)



Violations:
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 0470 - Critical chicken uncovered in beer walk in cooler
    cover food in walk in
  • 3180 - Repeat floor by mop area 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0550 - Dispensing utensils improperly stored between uses ice scoops stored in diry water..
    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.
  • 0480 - Repeat Unlabeled food containers.
    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.
  • 1780 - Critical slicer dirty
    clean
  • 1580 - The cutting board(s) along the coold holding 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.
Comments:
Critical violations correct today all other in 14 days. Permit issued.

June 07, 2004 (Critical Procedures)



Violations:
  • 3180 - Repeat floors in dry storage and in walk in ref is 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.
  • 1320 - Repeat There was no temperature measuring device located in the traulsen reach in.
    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.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the dishmachine area.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 2310 B - The handwash station is being used to clean equipment and utensils.
    do not use handwashing sink to store or clean utensils used for washing hands only
Comments:
Keep check on dishmachine wash temp

February 03, 2004 (Routine)



Violations:
  • 0220 - Critical 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.
  • 0480 - Unlabeled food containers. (salt, rice)
    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.
  • 3045 - Repeat 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.
  • 3180 - Floor in dry storage 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.
  • 1150 - The nonfood contact surface of the crates used as storage is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1060 - The nonfood contact surface of the paper liner used to line trays for food storage 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.
  • 1320 - There was no temperature measuring device located in the desert and meat refrigerator. Corrected.
    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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed cheese and sour cream in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.Cheese was dated for prep date not date of discard.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:cutting board.
    Clean and sanitize these surfaces for food contact.
  • 3200 - Hood filters over pizza oven are dirty.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2000 - Cups stored on floor in dry storage. Make table lid stored on floor. Coffee filters unprotected.
    Elevate six inches on appropriate shelving. Keep filters in plastic wrapping or in a container.
  • 0550 - Dispensing utensils improperly stored between. (Ice scoop stored on soda drip tray)
    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.
  • 0820 - Critical Cheese (52 F) cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0790 - Improper methods used to thaw hamburger. (Hamburgers at room temperature)
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 3. As part of the cooking process
Comments:
RTE foods must be dated for discard and not just date of prep. Ensure employees are drinking out of a cup with a lid and straw. These violations require immediate correction. All other non-critical violations require correction within 30 days or as soon as practical. Foodhandlers cards must be updates asap. Manager given schedule. 2004 permit issued.

August 13, 2003 (Complaint)

Comments:
Fire Inspection-
Report of a fire was received form York County Fire Department at 8:25 am.Discussion with Valerie Jones revealed that a fire occurred in the air conditioner on the roof of the establishment.Bar area had filled with smoke. She was advised to discard any open containers of food and ice. Inspection of premises revealed no physical signs of fire damage in interior premises. Consultation with EH Manager determined that open liquor did not have to be discarded.

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