Sal's Famous N.Y. Pizza, 1207 Military Hwy. C, Norfolk, VA 23502 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Sal's Famous N.Y. Pizza
Address: 1207 Military Hwy. C, Norfolk, VA 23502
Type: Fast Food Restaurant
Phone: 757 455-3663
Total inspections: 15
Last inspection: 01/04/2016

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Inspection findings

Inspection date

Type

Spoke with PIC about scheduling CFMs so there is a CFM on duty at all times. PIC's CFM certificate expired, should be renewed to extend coverage for establishment. The following company's CFM class are accepted: Prometrics, ServSafe, 360onlinetraining.com, and through any of the 7 cities of HR health department courses. Please have CFM issue addressed by permit inspection in February 2016.
  • Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
    Observation: The person in charge was not available at the time of inspection.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: under flat top, gas stove.
    Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
01/04/2016Follow-up
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the freezer.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Cooling* (corrected on site)
    Observation: Lasagna noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: slicer, not currently in use.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Soad box cabinet in the dining area noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
08/26/2015Routine
Permit issued to Owner.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to posses a certified food service manager's card.
    Correction: CFM that lapsed is signed up for another course.
05/04/2015Routine
Two employees have been signed up for CFM course in Portsmouth next month. All other employees have current food handler cards. Employees handling food were wearing gloves - no bare hand contact observed. CFM has put post-it notes next to pizza holding station to address the issue of not recording time for public health control. Establishment is using bleach (and test strips are on-site) until Cintas can hook up sanitizer dispenser next week. Temperature logs have been maintained since routine inspection last week. No follow-up is needed at this time, however establishment was requested to keep up with good habits to ensure food safety. Establishment is recommended for permit renewal and okay to operate at this time.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to posses a certified food service manager's card.
    Correction: Must retain CFM to be on duty at all times.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: table top under soda dispenser and cabinet under soda dispenser.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
02/11/2015Follow-up
Owner was informed that new employees should have food handler card prior to beginning work.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to posses a certified food service manager's card.
    Correction: Must retain CFM to be on duty at all times.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: table top under soda dispenser and cabinet under soda dispenser.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: buckets and pans.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided a the hand washing lavatory in the kitchen which caused two employees to use their apron as a hand drying device.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Conformance with Approved Procedures (repeated violation)
    Observation: Temperature logs are not being maintained by the establishment.
    Correction: Maintain accurate temperature logs.
02/04/2015Routine
Sign to inform customers of most recent inspection report provided to PIC - post in public view. Seal bare wood from shelf made to avoid growth of bacteria.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Food contact surfaces of the slicer used to prepare TCS food items were observed soiled with accumulations of food residues.
    Correction: Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor under equipment, walls around equipment, stainless steel under hood of cooking equipment, and some equipment plates in the kitchen noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: Bleach concentration being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Correction: Utilize only 50-100ppm bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • Conformance with Approved Procedures (repeated violation)
    Observation: Temperature logs are not being maintained by the establishment.
    Correction: Maintain accurate temperature logs.
10/15/2014Routine
Prep unit was replaced with brand new unit. Trash can in front of handsink - handsink can still be reached - PIC plans to purchase new, smaller trash can to void this issue. These issues will be evaluated at the next routine inspection.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: Bleach solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Correction: Utilize only50-100ppm Cl - that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • Conformance with Approved Procedures (repeated violation)
    Observation: Temperature logs are not being maintained by the establishment. PIC has plan in place to keep temp logs.
    Correction: Maintain accurate temperature logs.
06/13/2014Follow-up
Soap dispenser next to oven was in need of repair. Sign informing customers they may request inspection must be posted.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to posses a certified food service manager's card.
    Correction: Must have a CFM on duty at all time the establishment is open for business.
  • Critical: Demonstration of Knowledge*
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: One employee observed working in the food service area without proper beard restraint.
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Ricotta and Mozzarella cheeses, and garlic in oil cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control*
    Observation: Pizzas for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The certified food manager could not provide a food temperature measuring device.
    Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located at the dish washing sink is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were in the establishment.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
    Observation: Bleach solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Correction: Utilize only 50-100ppm Cl that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • Conformance with Approved Procedures
    Observation: Temperature logs are not being maintained by the establishment. Employees are writing temperatures on a whiteboard everyday, but erasing the previous day's temperatures without writing them down on a log. Log sheets were provided to PIC
    Correction: Maintain accurate temperature logs.
06/11/2014Routine
CFM and FHCs posted. Establishment is using a dating marking system and cooling procedures were explained in detail. 2013 Food Code changes discussed with PIC as well as New Federal Form 1-B.
No violation noted during this evaluation.
02/20/2014Routine
Sub station was open at time of inspection no subs were made during the time of inspection. Barriers to prevent bare hand contact with food were at sub station. Spoke to PIC about having the unit top closed after each sub or at least at the end of the lunch rush to ensure foods are kept cold. Chicken wings had just been baked in oven and were sitting on counter top to cool. PIC assured this is only done for the first 30 minutes and then the ice bath is started. These critical procedures will be assessed again at the next routine inspection.
No violation noted during this evaluation.
10/25/2013Critical Procedures
Inspector spoke with CFM in regards to items mentioned on previous inspection. Employees are to be using wax paper to handle subs and tongs to place toppings on sub or use gloves if they are available. Sanitizer was being used for dishes at the time of inspection. CFM assured that foods will be cooled by one of the approved ways and food will be labeled at the end of the night if they are to be kept for the next day and up to 7 days. Temperature charts have improved but consistency will be assess at next routine inspection.
No violation noted during this evaluation.
10/16/2013Follow-up
  • Critical: Person in Charge - Assignment of Responsibility*
    Observation: The person in charge was not available at the time of inspection.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Preventing Contamination from Hands
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. There are no gloves or utensils to prevent bare hand contact on premises.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Cooling* (corrected on site)
    Observation: Baked chicken wings/drumsticks noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 6 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
    Observation: The prepared ready-to-eat (RTE) chicken, pasta, sliced meats, etc in the refrigeration unit is not labeled with a "consume by" date.
    Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: Slicer and pans.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Conformance with Approved Procedures (repeated violation)
    Observation: Temperature logs are not being maintained consistently by the establishment.
    Correction: Maintain accurate temperature logs by taking ambient and food temperatures at least 2x/day.
10/11/2013Routine
Inspector to bring paperwork for Time as a Public Health Control on follow up date.
  • Utensils - In-Use; Between-Use Storage
    Observation: Dispensing utensils improperly stored between use - handles need to be up.
    Correction: 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 135°F and the container.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces inside the 2 door freezer and microwave had accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
07/30/2013Routine
Discussed with person in charge that the pizza holding unit needs time implemented as a public health control. NDPH requires written statement of time/temperature holding procedure.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored in a way it is subject to splash, dust or other contamination.
    Correction: Cover food in units.
  • Food Contact Surfaces; Cleanability* (corrected on site)
    Observation: Pots have carbon buildup and are no longer smooth and easily cleanable.
    Correction: Replace the pots 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood filters, sides of fryer and pizza oven.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Pans were found stacked wet after cleaning and chemical sanitization.
    Correction: 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.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Pizza boxes were found stored on floor.
    Correction: Store pizza boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Pots were observed stored in the service sink.
    Correction: Store dirty dishes in warewashing sink.
  • Floors, Walls, and Celings - Cleanability
    Observation: Floor or floor covering under water heater is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing lavatories in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of cleaner are not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • Critical: Lubricants - Incidental Food Contact; Criteria*
    Observation: Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570
    Correction: Lubricants used on food-contact surfaces, on bearing and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental food contact
  • Conformance with Approved Procedures
    Observation: Temperature logs are not being maintained by the establishment.
    Correction: Maintain accurate temperature logs.
03/20/2013Routine
Pizza boxes in hallway
No violation noted during this evaluation.
02/08/2013Pre-Opening

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