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

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Business Info

Restaurant: Sal's Famous N.Y. Pizza
Address: C - 1207 N Military Hwy, Norfolk, Virginia
Phone: (757) 455-3663
Total inspections: 20
Last inspection: Oct 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the front counter.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 6-202.15 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
October 05, 2009Follow-up22Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-602.11 - Critical
  • 4-602.13 - Repeat The nonfood contact surface of the prep areas storage shelves and out side of all equipment had accumulations of grime and debris.
  • 4-903.11 - Pizza trays and/or Single Service were observed stored unprotected at the front counter.
  • 5-205.15 - Critical Three compartment sink and the toilet in the mens room are in disrepair
  • 6-202.15 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents.
September 21, 2009Routine44Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 4-501.11 - Repeat The door gaskets of the refrigeration are damaged
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration, door gaskets on all equipment.
  • 4-602.13 - Repeat The nonfood contact surface of the all cooking equipment, storage shelves, and storage containers had accumulations of grime and debris.
June 10, 2009Follow-up13Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 2-401.11 - Critical Cooks eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 4-501.11 - Repeat The door gaskets of the refrigeration are damaged
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration, door gaskets on all equipment.
  • 4-602.11 - Critical The cleaning schedule for all equipment is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  • 4-602.13 - Repeat The nonfood contact surface of the all cooking equipment, storage shelves, and storage containers had accumulations of grime and debris.
  • 4-903.11 - Corrected During Inspection Repeat Napkins were found stored floor.
  • 6-501.111 - Critical Methods are not being used to control pests
  • 6-501.12 - Repeat Floors and walls noted in need of cleaning.
  • 7-201.11 - Corrected During Inspection Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 03, 2009Routine--Details / Comments
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigeration.
  • 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-402.12 - Repeat No temperature records kept for refrigeration.
  • 4-501.11 - The door gasket of the refrigerator is damaged.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration, and the slicer.
  • 4-602.13 - Repeat The nonfood contact surface of the cooking equipment, and counter under slicer had accumulations of grime and debris.
  • 4-903.11 - To-go containers were found stored on floor.
March 11, 2009Follow-up17Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration.
  • 3-302.12 - Repeat Unlabeled food containers.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-402.12 - Temperature records are not recorded for any refrigeration
  • 3-501.16 - Critical Pizza hot holding at improper temperatures.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed meats in the refrigeration unit was not properly dated for disposition after opening.
  • 3-501.19 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 4-203.12 - Corrected During Inspection Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the rerigerator is not easily readable.
  • 4-204.112 - There was no temperature measuring device located in the refrigeration.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration and microwave.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 4-602.11 - Critical Surfaces of the icemachine and refrigeration was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigeration had accumulations of grime and debris.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility locatedby the 3-x sink is blocked, preventing access by employees for easy handwashing.
  • 6-501.12 - Walls and floors in entire establishment noted in need of cleaning.
  • 7-207.11 - Corrected During Inspection Critical Medicines are not located separate from food prep areas
March 02, 2009Follow-up89Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-307.11 - Numerous soiled areas and equipment in the kitchen.
  • 4-202.11 - Corrected During Inspection Damaged tip of pizza oven shovel
  • 4-203.11 - Digital food thermometer w/out working battery.
  • 4-203.12 - No thermometers in various units
  • 4-302.14 - Wter damaged test strips and w/o indicator card.
  • 4-602.13 - Repeat Soiled gasket of 4 door unit.
November 20, 2008Routine16Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-302.12 - Unlabeled food containers. (White powder)
  • 4-601.11 - Soiled can opener blade
  • 4-602.12 - Corrected During Inspection The (cavity, door seal) of the microwave oven is observed soiled.
  • 4-602.13 - Repeat Soiled gasket of 4 door unit, soiled outside of storing containers.
August 21, 2008Routine14Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 5-205.11 - Critical The handwashing facility locatedby the 3-x sink is blocked, preventing access by employees for easy handwashing.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory by the pizza oven.
  • 7-204.11 - Critical No sanitizer is used in the 3-x sink.
June 11, 2008Routine22Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 4-202.15 - The can opener blade is not easily removable and soiled.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-602.13 - Soiled top of the microwave; soiled gaskets of 4 door unit, delfield freezer and make line.
  • 4-702.11 - Critical Knifes stored between counter and grill.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in thekitchen hand sinks.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen hand sinks.
February 20, 2008Routine25Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-302.12 - Unlabelled containers with white powder.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-602.13 - The nonfood contact surface of the counters , had accumulations of debris.
  • 6-201.17 - Mop sink connection to the wall not smooth and easily cleanable.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory at the end of the line.
  • 6-501.12 - Walls in various areas in the kitchen in the noted in need of cleaning.
  • 6-501.14 - Hood filers soiled.
November 28, 2007Routine17Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 4-203.11 - The food temperature measuring device (degrees F). Off in icebath test.
  • 4-203.12 - No thermometers in both sandwich units.
  • 4-501.11 - Missing blade guard of slice machine.
  • 4-501.11 - The door gasket of the refrigetrator by the back door is very soiled..
  • 4-501.11 - The can opener blade is soiled.
  • 4-601.11 - Soiled wall by the slice machine.
  • 4-602.12 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the kitchen hand sink.
  • 7-201.11 - Critical Repeat Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 29, 2007Routine27Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scoop and sugar w/o handle burried in ice.
  • 4-202.17 - No guard for compressor at sandwich unit.
  • 4-501.11 - Repeat Sandwich units floor was observed in a state of disrepair and damaged.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade guard of slice machine.
  • 4-601.11 - Repeat Slime on soda drink nozzles.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the kitchen.
  • 7-201.11 - Critical Bottle of glass cleaner stored on top of ice bin.
April 18, 2007Routine15Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 4-501.11 - Repeat Sandwich units floor was attached with duct tape. Was observed in a state of disrepair and damaged.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade guard of slice machine.
January 25, 2007Follow-up12Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 3-202.11 - Critical Ricotta cheese on the counter 82 degrees.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-302.14 - There is no sanitation taking place in establishment after washing.There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Sandwich units floor was attached with duct tape. Was observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade guard of slice machine.
  • 4-601.11 - Soiled can opener blade.
  • 4-602.12 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the deep part ao the kithchen.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory @ bothandsinks in the kitchen.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
January 04, 2007Routine28Details / Comments
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
  • 4-203.12 - The ambient water temperature measuring device (degrees F) located in the pizza prep unit is not accurate.
October 24, 2006Routine02Details / Comments
  • 4-501.12 - Repeat The cutting boards on the sandwhich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on refrigeration unitis and front of refrigeration units.
July 27, 2006Routine02Details / Comments
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 4-501.12 - Repeat The cutting board on the Victory low boy are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
April 19, 2006Routine11Details / Comments
  • 3-302.12 - Repeat Unlabeled food containers.
  • 4-102.11 - Repeat Food being stored in non-food grade plastic bags which contain dyes on them.
  • 4-501.12 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. MANAGER HAS THIS UNDER ACTION.
January 30, 2006Follow-up03Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2) Cooling, and (3) Reheating.
  • 2-301.14 - Critical Employees failed to wash hands after engaging in an activity which may have contaminated their hands and/or changing tasks.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Corrected During Inspection Improper dispensing utensils (bowls) and dispensing utensils improperly stored between.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use. Soiled wiping cloths were stored on storage shelves. In-use wiping cloths stored on counter tops.
  • 3-501.13 - Corrected During Inspection Improper methods used to thaw poultry (left out at room temperature).
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
  • 4-102.11 - Corrected During Inspection Food being stored in non-food grade plastic bags which contain dyes on them.
  • 4-204.112 - There was no temperature measuring device located in the Delfield pantry/lowboy refrigeration unit.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside of refrigeration units and the exhaust hood filters.
  • 4-602.12 - The cavity of the microwave oven is observed soiled.
  • 4-901.11 - Corrected During Inspection Clean glasses were stacked while wet after cleaning and chemical sanitization.
  • 4-903.11 - Corrected During Inspection Single-use items (takeout boxes) were found stored on the hand washing basin and subject to contamination.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 6-301.11 - Soap was not provided at the hand washing station in the prep area.
  • 6-301.12 - No disposable towels were provided at the hand washing station in the prep area.
  • 6-501.110 - Corrected During Inspection Employees personal items were being stored on food storage shelves.
  • 6-501.15 - Corrected During Inspection Critical Hand washing station (basin) being used to hold cleaning/wiping cloths.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
  • 8-302.12 - A written application was not submitted for the desire to operate a food establishment
January 12, 2006Routine516Details / Comments

October 05, 2009 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the front counter.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 6-202.15 - Corrected During Inspection Repeat Outer opening 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.
Comments:
Talked to manager about pizza sold by the slice on front counter unprotected. Manager agreed to place them in pizza box covered with plastic wrap.

September 21, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-602.11 - Critical
  • 4-602.13 - Repeat The nonfood contact surface of the prep areas storage shelves and out side of all equipment had 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.
  • 4-903.11 - Pizza trays and/or Single Service were observed stored unprotected at the front counter.
    Store @TABLEWARE@ and/or Single Service in the original protective package to protect from contamination until used.
  • 5-205.15 - Critical Three compartment sink and the toilet in the mens room are in disrepair
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 6-202.15 - Corrected During Inspection Outer opening 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.

June 10, 2009 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 4-501.11 - Repeat The door gaskets of the refrigeration are damaged
    Repair or replace door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration, door gaskets on all equipment.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the all cooking equipment, storage shelves, and storage containers had 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.

June 03, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 2-401.11 - Critical Cooks eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All personnel must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 4-501.11 - Repeat The door gaskets of the refrigeration are damaged
    Repair or replace door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration, door gaskets on all equipment.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical The cleaning schedule for all equipment is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
    The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on all equipmet and present this regimen to the Health Department to seek approval.
  • 4-602.13 - Repeat The nonfood contact surface of the all cooking equipment, storage shelves, and storage containers had 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.
  • 4-903.11 - Corrected During Inspection Repeat Napkins were found stored floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-501.111 - Critical Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat Floors and walls 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.
  • 7-201.11 - Corrected During Inspection Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 11, 2009 (Follow-up)



Violations:
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigeration.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
    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.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-402.12 - Repeat No temperature records kept for refrigeration.
    Keep daily temperature records for all refrigeration.
  • 4-501.11 - The door gasket of the refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration, and the slicer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the cooking equipment, and counter under slicer had 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.
  • 4-903.11 - To-go containers were found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

March 02, 2009 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigeration.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
    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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-402.12 - Temperature records are not recorded for any refrigeration
    Maintain refrigeration temperature recods for all units.
  • 3-501.16 - Critical Pizza hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed meats 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.
  • 3-501.19 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 4-203.12 - Corrected During Inspection Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the rerigerator is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 4-204.112 - There was no temperature measuring device located in the refrigeration.
    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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration and microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 4-602.11 - Critical Surfaces of the icemachine and refrigeration was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface 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.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigeration had 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.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility locatedby the 3-x sink 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 items preventing its use.
  • 6-501.12 - Walls and floors in entire establishment 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.
  • 7-207.11 - Corrected During Inspection Critical Medicines are not located separate from food prep areas
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

November 20, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 3-307.11 - Numerous soiled areas and equipment in the kitchen.
    Protect food from miscellaneous sources of contamination.
  • 4-202.11 - Corrected During Inspection Damaged tip of pizza oven shovel
    Replace.
  • 4-203.11 - Digital food thermometer w/out working battery.
    Replace.
  • 4-203.12 - No thermometers in various units
    Place thermometers in all the refrigerated units.
  • 4-302.14 - Wter damaged test strips and w/o indicator card.
    Replace.
  • 4-602.13 - Repeat Soiled gasket of 4 door unit.
    Clean.

August 21, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 3-302.12 - Unlabeled food containers. (White powder)
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 4-601.11 - Soiled can opener blade
    Need to clean at least once every 24 hours.
  • 4-602.12 - Corrected During Inspection 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.
  • 4-602.13 - Repeat Soiled gasket of 4 door unit, soiled outside of storing containers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.

June 11, 2008 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 5-205.11 - Critical The handwashing facility locatedby the 3-x sink 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 items preventing its use.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory by the pizza oven.
    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
  • 7-204.11 - Critical No sanitizer is used in the 3-x sink.
    Have to be using a sanitizer and corresponding test strips.

February 20, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 4-202.15 - The can opener blade is not easily removable and soiled.
    Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-602.13 - Soiled top of the microwave; soiled gaskets of 4 door unit, delfield freezer and make line.
    Keep clean.
  • 4-702.11 - Critical Knifes stored between counter and grill.
    Keep knifes at a specified location that can be washed rinsed and sanitized.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in thekitchen hand sinks.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen hand sinks.
    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

November 28, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 3-302.12 - Unlabelled containers with white powder.
    Label all powders and liquids when not in the original container.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-602.13 - The nonfood contact surface of the counters , had accumulations of debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-201.17 - Mop sink connection to the wall not smooth and easily cleanable.
    Attachments to walls and ceilings shall be easily cleanable.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory at the end of the line.
    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
  • 6-501.12 - Walls in various areas in the kitchen in the 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.
  • 6-501.14 - Hood filers soiled.
    Clean.

August 29, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 4-203.11 - The food temperature measuring device (degrees F). Off in icebath test.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 4-203.12 - No thermometers in both sandwich units.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 4-501.11 - Missing blade guard of slice machine.
    Replace the blade guard 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 blade guard, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - The door gasket of the refrigetrator by the back door is very soiled..
    Repair or replace the gasket door in accordance with the manufacturer's specifications.
  • 4-501.11 - The can opener blade is soiled.
    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.
  • 4-601.11 - Soiled wall by the slice machine.
    Keep the slice machine guard in place so it captures the fragments.
  • 4-602.12 - 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.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the kitchen hand sink.
    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
  • 7-201.11 - Critical Repeat Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 18, 2007 (Routine)



Violations:
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scoop and sugar w/o handle burried in ice.
    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.
  • 4-202.17 - No guard for compressor at sandwich unit.
    Replace.
  • 4-501.11 - Repeat Sandwich units floor was observed in a state of disrepair and damaged.
    Repair the sandwich units floor 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 floor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade guard of slice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Repeat Slime on soda drink nozzles.
    Clean and sanitize these surfaces for food contact.
  • 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 7-201.11 - Critical Bottle of glass cleaner stored on top of ice bin.
    All cleaners should be stored away from food and food preparation areas.

January 25, 2007 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 4-501.11 - Repeat Sandwich units floor was attached with duct tape. Was observed in a state of disrepair and damaged.
    Repair the floor w/o duct tape 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 floor of the sandwich unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade guard of slice machine.
    Maintain nonfood-contact surfaces of equipment clean.

January 04, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    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.
  • 3-202.11 - Critical Ricotta cheese on the counter 82 degrees.
    Thrown away.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-302.14 - There is no sanitation taking place in establishment after washing.There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Need to start sanitizing all equipment after washing as prescribed in regulations.Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Sandwich units floor was attached with duct tape. Was observed in a state of disrepair and damaged.
    Repair the floor w/o duct tape 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 floor of the sandwich unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade guard of slice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Soiled can opener blade.
    Clean and sanitize non food-contact surface of equipment and pans.
  • 4-602.12 - 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.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the deep part ao the kithchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory @ bothandsinks in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 24, 2006 (Routine)



Violations:
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
    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.
  • 4-203.12 - The ambient water temperature measuring device (degrees F) located in the pizza prep unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
Comments:
1) Maintain temperature charts for all refrigeration units, and check the temperatures for all units at least twicw a day - once in the morning and once in the afternoon.
2) Make sure everyone has a current food handlers card.

July 27, 2006 (Routine)



Violations:
  • 4-501.12 - Repeat The cutting boards on the sandwhich 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.
  • 4-601.11 - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on refrigeration unitis and front of refrigeration units.
    Maintain nonfood-contact surfaces of equipment clean.

April 19, 2006 (Routine)



Violations:
  • 2-401.11 - Corrected During Inspection 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.
  • 4-501.12 - Repeat The cutting board on the Victory low boy 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.

January 30, 2006 (Follow-up)



Violations:
  • 3-302.12 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 4-102.11 - Repeat Food being stored in non-food grade plastic bags which contain dyes on them.
    Discontinue use of the non-food grade plastic bags as food storage containers and/or as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-501.12 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. MANAGER HAS THIS UNDER ACTION.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Temperautre chart/logs are now being maintained.

January 12, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding, (2) Cooling, and (3) 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.
  • 2-301.14 - Critical Employees failed to wash hands after engaging in an activity which may have contaminated their hands and/or changing tasks.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - Corrected During Inspection Improper dispensing utensils (bowls) and dispensing utensils improperly stored between.
    Use proper dispensing utensils and 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.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use. Soiled wiping cloths were stored on storage shelves. In-use wiping cloths stored on counter tops.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.13 - Corrected During Inspection Improper methods used to thaw poultry (left out 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
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed foods 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.
  • 4-102.11 - Corrected During Inspection Food being stored in non-food grade plastic bags which contain dyes on them.
    Discontinue use of the non-food grade plastic bags as food storage containers and/or as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-204.112 - There was no temperature measuring device located in the Delfield pantry/lowboy refrigeration unit.
    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.
  • 4-501.12 - The cutting board(s) 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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside of refrigeration units and the exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 4-901.11 - Corrected During Inspection Clean glasses were 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.
  • 4-903.11 - Corrected During Inspection Single-use items (takeout boxes) were found stored on the hand washing basin and subject to contamination.
    Store single-use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-202.15 - Outer opening 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.
  • 6-301.11 - Soap was not provided at the hand washing station in the prep area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided at the hand washing station in the prep area.
    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
  • 6-501.110 - Corrected During Inspection Employees personal items were being stored on food storage shelves.
    Provide a designated area for employees to store their personal items.
  • 6-501.15 - Corrected During Inspection Critical Hand washing station (basin) being used to hold cleaning/wiping cloths.
    Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of wiping cloths, materials and/or other maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
    Obtain a valid health department permit prior to operating as a food establishment.
  • 8-302.12 - A written application was not submitted for the desire to operate a food establishment
    Submit an application for the desire to operate a food establishment
Comments:
Temperature logs/charts are not being maintained on refrigeration units.

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Taco Bell #22868Norfolk, VA
Norview Community CenterNorfolk, VA
****
Plaza Del SolNorfolk, VA
*****
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*

Restaurants in neighborhood

Name

No. 1 Chinese Food
Chick Fil A
Ruby Tuesday NMH
Farm Fresh #467 Deli/Bakery
Johnnyboy's
Kentucky Fried Chicken
Famous Uncle Al's Hot Dogs and grille.
Starbuck's Coffee


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