Sam's Pizza (L), 3996 Lafayette Blvd, Fredericksburg, VA - Pizza inspection findings and violations



Business Info

Pizza: Sam's Pizza (L)
Address: 3996 Lafayette Blvd, Fredericksburg, Virginia
Phone: (540) 898-0900
Total inspections: 16
Last inspection: Mar 25, 2009

Accepted credit cards: American Express, Mastercard, Visa
Primary contact: David Abielmona
Cuisine: Deli
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Sam's Pizza (L), 3996 Lafayette Blvd, Fredericksburg, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical Employee beverage bottles stored on shelf above pizza prep table (bottles were relocated to the break table.)
  • 0820 A 2 - Corrected During Inspection Critical Cucumber sauce 47'F cold holding at improper temperatures in the top of the sandwich prep cooler. The sauce was voluntarily discarded. The manager repositioned the fan cover to allow cold are to blow to the right side of the unit.
  • 1550 - The reach in freezer is not sealed to the adjoining walls.
  • 1570 - The door gaskets to the pizza prep and sandwich prep cooler are torn.
  • 2890 - 2 light fixtures in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 50 foot candles of light was noted in the pizza prep, sandwich prep, grill, and slicer areas. 20-30 foot candles noted.
  • 3200 - Dust accumulation on the HVAC vent near the walk in cooler.
  • 3330 - Corrected During Inspection Critical Spray bottle of degreaser was not labeled.
March 25, 2009Routine--Details / Comments
  • 1060 - The nonfood contact surface of the cardboard lining the shelf under the grill table is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - The nonfood contact surface of the shelf under the grill area has accumulations of grime and debris.
  • 3140 - Corrected During Inspection Employee belongings stored on dry storage shelves.
March 26, 2008Routine04Details / Comments
No violation noted during this evaluation. April 02, 2007Other00Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - The walk in cooler is not sealed to adjoining walls.
  • 2920 - REPEAT OBSERVATION: Restroom door is not self-closing.
  • 3045 - REPEAT OBSERVATION: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The signs were taken down during renovations, and will be placed on walls after renovations are complete.
  • 3080 - Less than 50 foot candles of light was noted in the pizza prep area and grill area(35 foot candles noted). 30 foot candles of light in the slicer area.
  • 3140 - Corrected During Inspection Employee clothing hanging from can food rack.
March 30, 2007Routine06Details / Comments
No violation noted during this evaluation. March 30, 2007Other00Details / Comments
  • 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  • 0450 - Corrected During Inspection Critical REPEAT OBSERVATION: Employee observed handling ready-to-eat (RTE) food (subs) with his bare hands.
  • 0830 - Critical REPEAT OBSERVATION: The prepared and commercially processed ready-to-eat (RTE) foods such as sliced lasagna, deli meats, cheeses, egg salad, cooked pasta, etc. in the refrigeration units are not properly dated for disposition.
  • 1460 - Corrected During Inspection REPEAT OBSERVATION: 3-compartment sink not properly set up. Employees washing dishes in the middle compartment.
  • 2280 - Critical The hand sink was removed from the kitchen during renovations. The only hand sink available is in the restroom, which is in the very back of the facility. There is no convenient hand sink available for employees to wash hands while preparing foods.
  • 2930 - Corrected During Inspection The front door is propped open.
March 29, 2007Follow-up42Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing sandwiches and salads. Gloves were provided for employee use.
  • 0830 - Critical Repeat The prepared ready-to-eat foods such as sliced deli meats and cheeses, egg salad, tuna salad, cooked bacon, cooked pasta, etc.and commercially processed ready-to-eat foods such as open containers of BBQ, coleslaw, ricotta cheese, sour cream, etc. in the refrigeration units are not properly dated for disposition.
  • 1460 - The three compartment sink is not set up properly. Employees are washing in the middle compartment.
  • 1570 - The door gaskets of the walk in cooler and 2 on the sandwich prep cooler are damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Smaller white cutting board stored on shelf next to 3-compartment sink is stained.
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. Fan covers inside walk in cooler. 2. Inside cabinet areas to fryers. 3. Mop sink.
  • 2000 - Single service items observed unprotected from contamination. The take out containers were stored below the grill with the food contact surface facing upward.
  • 2910 - Insect control device (fly sticky paper) does not retain the insects within the device.
  • 2920 - Toilet room door is not provided with a self-closing door.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The following physical structures are not maintained in good repair: 1. Damaged walls throughout facility. 2. Damaged & missing floor tiles. 3. Floor/wall junctures not coved and damaged in some areas. 4. Damaged and mildewed ledge behind 3-compartment sink. 5. Walls in restroom not finished, no coving. 6. Opening in back wall where exhaust fan was previously located.
  • 3180 - The following physical structures noted in need of cleaning: 1. Dust on wall above walk in cooler. 2. Floors in back room.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3380 - Corrected During Inspection Critical Sanitizer in the wiping cloth bucket exceeding 200ppm chlorine.
November 28, 2006Routine411Details / Comments
No violation noted during this evaluation. November 28, 2006Other00Details / Comments
No violation noted during this evaluation. November 28, 2006Other00Details / Comments
No violation noted during this evaluation. December 22, 2005Follow-up00Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Repeat Raw hamburgers stored over cooked sausage in the reach in freezer. Shell eggs stored over cheese and other foods in the walk in cooler (corrected).
  • 0820 - Corrected During Inspection Critical Repeat Pizza cheese 58F and pepperoni 50F in the pizza make unit cold holding at improper temperatures. Items were placed in the walk in cooler.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats, cheeses, and salads in the refrigeration unit are not properly dated for disposition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade.
December 07, 2005Follow-up50Details / Comments
  • 0160 - Critical Employee failed to wash hands between handling raw meat and cutting peppers.
  • 0380 - Critical Repeat Dented can of tuna and banana peppers stored on rack next to chest freezer.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) cheese steak sub with their bare hands. Measuring cup without a handle used to dispense sugar.
  • 0470 - Critical Raw beef patties stored over Ready to Eat (RTE) sausage in RIF. Raw steak stored over various desserts in 3-door RIF. Eggs stored over RTE foods in WIC.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered pizza sauce in WIC.
  • 0820 - Critical The following are cold holding at improper temperatures: mozzarella cheese at pizza prep 52'F (it), cheese at sandwich prep 48'F (it) (moved into RIC)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken salad, deli meats and cheeses refrigeration units are not properly dated for disposition.
  • 1100 - Corrected During Inspection Critical The food contact surfaces of the cutting board and spatula on storage shelf next to 3-compartment sink are not smooth, contains cracks, chips, or pits and can not be easily cleaned. DISCARDED.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. slicer, 2. can opener blade, 3. several utensils stored on shelf next to 3-compartment sink.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dough hook, collander and other utensils on drainboard at 3-compartment sink.
  • 3340 - Corrected During Inspection Critical Repeat Mineral oil stored with various spices over dough press.
November 21, 2005Critical Procedures100Details / Comments
No violation noted during this evaluation. November 21, 2005Other00Details / Comments
No violation noted during this evaluation. December 17, 2004Critical Procedures00Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) tuna salad, egg salad, lasagna, sliced luncheon meats, spaghetti and sliced cheeses in the refrigeration unit are not properly dated for disposition.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3340 - Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 19, 2004Critical Procedures41Details / Comments
  • 0470 - Unwrapped or uncovered food in the chest freezer.
  • 0480 - Unlabeled food containers.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade & sheese shredder.
  • 1570 - The can opener blade is dull.
  • 1800 - The nonfood contact surfaces of the gas stove burners and caulking behind the 3 compartment sink have accumulations of grime and debris.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
November 03, 2003Routine26Details / Comments

March 25, 2009 (Routine)


Violations: Comments:
Additional temperatures: WIC- shell eggs 42'F, Sliced ham 41'F, Sliced Turkey 40'F; HH- Spaghetti sauce 144'F, Meat sauce 154'F, Meatball 141'F (st).
Abbreviations: SP- Sandwich Prep, PP- Pizza Prep, WIC- Walk In Cooler, st- surface temperature, HH- Hot Holding.
All temperatures are internal temperatures unless otherwise noted.
Facility has employee health guidelines posted on wall. Employees have been informed to notify management if ill.
The facility is planning to install new light fixtures throughout. Ensure lighting is increased to meet foot candle requirements.
Some of the meats that were sliced this morning were not datemarked. Ensure foods that are not used within 24 hours after prep or opening the package are dated and used within 7 days. The manager voluntarily dated these meats.
A small diameter probe thermometer is needed for measuring the temperatures of thin foods.
Facility is clean and very well maintained. The renovations made to the facility since I was here last look great. Thank you!
Food Source: Sysco

March 26, 2008 (Routine)


Violations: Comments:
Excellent handwashing and food handling procedures and practices observed by all food employees.
Discussed employee health policy with person in charge. Policy is already in place. Thank you!
Facility is very clean and well maintained. Thank you!
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

April 02, 2007 (Other)

Comments:
Reviewed inspection report with manager.

March 30, 2007 (Routine)


Violations: Comments:
ABBREVIATIONS: SP-Sandwich Prep Cooler, PP-Pizza Prep Cooler, WIC-Walk In Cooler, HH-Hot Holding, it-internal temperatures, st-surface temperature.
ADDITIONAL TEMPERATURES: PP-Meatball 40'F (it), Pepperoni (st) 33'F, Cheese (it) 41'F; Cook-Chicken for Caesar salad 165'F (it).
Facility is currently undergoing renovations. The flooring and coving has been replaced with ceramic tile. The walls are in the process of being covered with FRP. A stainless steel sheet will be placed behind the 3-compartment sink. The light fixtures are to be replaced. Provide covers on all light fixtures. 50 foot candles of light must be provided in food prep areas. Seal and caulk 3-compartment sink and mop sink to walls. Provide an area for the storage of employee personal items. Provide an area to hang mops and brooms. A new walk in freezer is to be installed and will replace the reach in freezer units. Ensure the walk in freezer meets the requirements of the Health Department. There must be at least 10 foot candles of light inside the walk in freezer. There must be at least 30 inches of isle space between equipment. All equipment must be elevated at least 6 inches above the floor, sealed to the floor, or on wheels. Paint wooden trim inside the restroom.
All other violations noted on 3/29/07 and 11/28/06 have been corrected. Thank you!

March 30, 2007 (Other)

Comments:
Prepared inspection report.

March 29, 2007 (Follow-up)


Violations: Comments:
Followed up on critical items from previous inspection. Will return tomorrow for routine inspection and verify installation of hand sink.

November 28, 2006 (Routine)


Violations: Comments:
ABBREVIATIONS: WIC-Walk In Cooler, PP-Pizza Prep, HH-Hot Holding, SP-Sandwich Prep, st-surface temperature, it-internal temperature.
ADDITIONAL TEMPERATURES: SP-Ham (it) 39'F, Sliced Cheese (it) 34'F, BBQ (st) 35'F, Raw Chicken (st) 40'F.
Management plans to repair walls with FRP paneling throughout facility and replace flooring. Repair work must not be done during times of food prep.
Beginning March 1, 2007 foods cold holding must be held at 41'F or below.
A follow up Routine inspection will be conducted in approximately 30 days.

November 28, 2006 (Other)

Comments:
Consulted with operator regarding inspection.

November 28, 2006 (Other)

Comments:
Prepared inspection report.

December 22, 2005 (Follow-up)

Comments:
All violations noted in the previous inspection have been corrected. Thank you.
Manager has instructed employees to use deli paper or latex gloves when handling ready to eat foods.
Reminder to date mark any ready to eat foods that are held for more than 24 hours.
Monitor cold food temperatures to ensure they are held at 41F and below.
Abbreviations: PP-Pizza Prep, (it)-Internal Temperature

December 07, 2005 (Follow-up)


Violations: Comments:
Critical violations must be corrected immediatey.

November 21, 2005 (Critical Procedures)


Violations: Comments:
Abbreviations: WIC-walk in cooler, RIF-reach in freezer, PP-pizza prep, SP-sandwich prep, st-surface temperature, it-internal temperature, PIC-person in charge.
Discussed with PIC:
1. Ensure all utensils and equipment are air dried or wiped down with a clean paper towel before placing in storage.
2. Remove all unnecessary items from premises.
3. Thorough cleaning of all floors, walls, and ceilings.
4. Replace or repair chest freezer to ensure all food is protected.
5. Provide thermometers in all refrigeration units.
6. Ensure all scoops are stored with handles extended out of food product.
7. Invert all to-go containers to protect from contamination.
Facility is undergoing renovations to floors, walls, and ceilings throughout the facility. PIC is to inform the Health Department, in writing, of all changes prior to construction.

November 21, 2005 (Other)

Comments:
Observed EHS in training conduct critical inspection.

December 17, 2004 (Critical Procedures)

Comments:
This inspection is limited to temperatures only.
Discussed with the PIC the following: Employee drinks stored over raw foods in reach in cooler under sandwich prep; reach in refrigerator in need of detailed cleaning; foods uncovered in reach in cooler under pizza prep unit.

May 19, 2004 (Critical Procedures)


Violations: Comments:
Temperatures continued: Meat sauce-144 degrees; (Walk-in cooler)-Mozzarella cheese-39 degrees, Precooked chicken-33 degrees, Turkey-38 degrees, Lasagna-38 degrees, Raw chicken-37 degrees.

November 03, 2003 (Routine)


Violations: Comments:
T emperatures continued: Spaghetti-31 degrees, Salami-39 degrees, Lasagna-30 degees.

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