Sal's Famous NY Pizzaria, #101 - 1608 Pleasure House Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Sal's Famous NY Pizzaria
Address: #101 - 1608 Pleasure House Road, Virginia Beach, Virginia
Phone: (757) 460-3663
Total inspections: 3
Last inspection: Oct 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
  • 2310 B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
  • 3020 - Soap was not provided at the hand washing lavatory in the near three compartment sink
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 0830 - Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen chicken wings.
  • 1320 - Repeat There was no temperature measuring device located in the freezer/refrigerator.
  • 0480 - Repeat Unlabeled food containers.
  • 2000 - Pizza box were found stored on floor.
  • 1800 - Repeat The nonfood contact surface of the gasket of cooler has accumulations of grime and debris.
  • 2350 ii - Corrected During Inspection Plumbing connections under the kitchen hand sink are leaking.
  • 2350 ii - Hand sink in poor repair.
  • 3080 - Less than 50 foot candles of light was noted in the hood
October 16, 2009Routine411Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0480 - Unlabeled food containers.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in the prep cooler.
  • 1450 - Repeat Walk-in cooler is not maintaining potentially hazardous foods 41F or below.
  • 1560 - There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1800 - The nonfood contact surface of the prep cooler has accumulations of grime and debris.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 2310 B - The handwash station at the kitchen is being used as a dump station.
  • 3170 - Wall tile is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
July 27, 2009Routine213Details / Comments
  • 1570 - Prep cooler internal temperature was observed in a state of disrepair and damaged.
  • 1570 - The door gasket to the prep cooler is in poor repair.
June 25, 2009Follow-up--Details / Comments

October 16, 2009 (Routine)



Violations:
  • 0220 - Critical Repeat The employee is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 2310 B - Repeat The handwash station at the kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3020 - Soap was not provided at the hand washing lavatory in the near three compartment sink
    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.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 0830 - Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0850 - 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.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen chicken wings.
    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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1320 - Repeat There was no temperature measuring device located in the freezer/refrigerator.
    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.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 2000 - Pizza box were found stored on floor.
    Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1800 - Repeat The nonfood contact surface of the gasket of cooler has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Corrected During Inspection Plumbing connections under the kitchen hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2350 ii - Hand sink in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 3080 - Less than 50 foot candles of light was noted in the hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
Violations discussed and/ or corrected during inspection.

July 27, 2009 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the prep cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1450 - Repeat Walk-in cooler is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the walk-in cooler to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1560 - There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1800 - The nonfood contact surface of the prep cooler has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
  • 2310 B - The handwash station at the kitchen is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3170 - Wall tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Discussed proper procedures on using time vs holding at proper temperature on display pizza. violations discussed for correction.

June 25, 2009 (Follow-up)



Violations:
  • 1570 - Prep cooler internal temperature was observed in a state of disrepair and damaged.
    Repair the prep cooler 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 prep cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket to the prep cooler is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
Comments:
Previous violations corrected, instructed to correct one (1) prep unit gasket and cooling problem, the non working freezer is being taken out from the store. Food permit issued.

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