Zorbas Pizza, 4026 MacArthur Avenue, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Zorbas Pizza
Address: 4026 MacArthur Avenue, Richmond, Virginia
Phone: (804) 264-5370
Total inspections: 15
Last inspection: Jul 14, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Repeat Salalmi, gero sauce, and cooked ground beef in the deli-top were cold holding at improper temperatures
  • 1780 - Corrected During Inspection Critical Slicer was found to have accumulated soil.
  • 1800 - The nonfood contact surface of the inside bottom of the deli-top reach-in has accumulations of grime and debris.
  • 3020 - Soap was not provided at the hand washing lavatory in the employees rest rrom.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employees rest rrom
  • 3240 - Handwashing facilities are unclean and not maintained The kitchen hand wash sink needs repair (drain leaks).
July 14, 2009Routine24Details / Comments
  • 0820 A 2 - Critical Repeat sliced salami, turkey, ham, sliced tomatoes cold holding at improper temperatures
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer.
  • 1800 - The nonfood contact surface of the interior of the Kenmore freezer compart ment has accumulations of grime and debris.
January 26, 2009Routine22Details / Comments
  • 0820 A 2 - Critical Repeat Sliced turkey, ham, tomatoes cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) sliced turkey, ham, tomatoes in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, sheet pans, plastic lexan containers.
September 24, 2008Critical Procedures30Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered ground beef in the Koch refrigerator.
  • 0820 A 2 - Corrected During Inspection Critical The sliced turkey, ham cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) slice turkey, ham in the refrigeration unit is not properly dated for disposition.
March 04, 2008Routine30Details / Comments
  • 0820 - Critical Repeat Sliced turkey, ham, italian sausage cold holding at improper temperatures.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of refrigeration equipment
October 25, 2007Critical Procedures20Details / Comments
  • 0790 - Improper methods used to thaw turkey and ham.
  • 0820 - Corrected During Inspection Critical Turkey cold holding at improper temperatures.
  • 1570 - Corrected During Inspection Food spatula was observed in a state of disrepair and damaged.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Floor mixer, can opener.
  • 1800 - Repeat The nonfood contact surface of the service table in the food preparation area, interior of refrigeration equipment has accumulations of grime and debris.
  • 2310 B - The handwash station at the food preparation area is soiled being used to rinse foods.
  • 3180 - Repeat Floors, walls, ceilings in the facility noted in need of cleaning.
July 06, 2007Routine26Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, salami, ham in the refrigeration unit is not properly dated for disposition.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. 20 ft.candles of light noted in the food preparation area.
April 09, 2007Follow-up11Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in thelowboy sandwich refrigerator (ham/ turkey).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, salami, ham in the refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C)is not located in the kenmore freezers.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, floor mixer.
  • 1800 - The nonfood contact surface of thedoor gaskets on the gray refrigerator and sandwich lowboy refrigerator has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. Aluminum food trays stored outside original packaging in the food preparation area.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area. 20 ft.candles of light noted in the food preparation area.
  • 3180 - The floors throughout the facility noted in need of cleaning.
March 28, 2007Routine35Details / Comments
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 3270 - Methods are not being used to control pests
August 04, 2006Follow-up02Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE)meats(turkey,ham) in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical Repeat The food contact surface of themixing machine is not safe.
  • 1100 - Repeat The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  • 1580 - Repeat The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .
July 27, 2006Routine34Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the Beverage air and Kenmore refrigerator refrigeration equipment.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE)meats(turkey,ham) in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical The food contact surface of themixing machine is not safe.
  • 1100 - The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the Kenmore refrigerator, Kenmore freezers.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .
  • 3020 - Soap was not provided at the hand washing lavatory in the restroom.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restroom.
  • 3180 - Repeat Floors in restroom, food preparatiion area noted in need of cleaning.
July 25, 2006Routine--Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) pizza toppings, cheeses, sauces, cheeses, in the refrigeration unit is not properly dated for disposition. Begin date labeling for these RTE products.
  • 0960 2 - Repeat The food contact surface of the press /particle board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1570 - Repeat The coke display case door gasket was observed in a state of disrepair and damaged.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - Repeat The nonfood contact surface of the coke display case out front used to store pizza cheese has accumulations of grime and debris.
  • 2830 - Repeat Floor and wall juncture in the rest room is in disrepair
  • 2990 - Repeat Living/sleeping quarters directly opening into area used for conducting food establishment operations. Close off so the bed is private and separated from the storage area..
  • 3170 - Repeat Walls and floors, ceiling tiles are not maintained in good repair
  • 3180 - Repeat Floors throughout noted in need of cleaning.
December 21, 2005Routine18Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. The containers of sauce and pizza topping are not covered under wire rack shelving.
  • 0830 - Critical The prepared ready-to-eat (RTE) pizza toppings, cheeses, sauces, cheeses, in the refrigeration unit is not properly dated for disposition. Begin date labeling for these RTE products.
  • 0960 2 - The food contact surface of the press /particle board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1570 - The coke display case door gasket was observed in a state of disrepair and damaged.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1780 - Critical Food contact surfaces of the dough machine, the deli pizza prep refrigerator, the up-right, 2 door reach-in refrigerator, the can opener, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - The nonfood contact surface of the coke display case out front used to store pizza cheese has accumulations of grime and debris.
  • 2830 - Floor and wall juncture in the rest room is in disrepair
  • 2990 - Living/sleeping quarters directly opening into area used for conducting food establishment operations. Close off so the bed is private and separated from the storage area..
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the rest room.
  • 3170 - Walls and floors, ceiling tiles are not maintained in good repair
  • 3180 - Floors throughout noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
December 21, 2005Routine211Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen and bathroom.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dough machine.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
March 04, 2004Routine12Details / Comments
No violation noted during this evaluation. March 03, 2003Routine00-

July 14, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Repeat Salalmi, gero sauce, and cooked ground beef in the deli-top were cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1780 - Corrected During Inspection Critical Slicer was found to have accumulated soil.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - The nonfood contact surface of the inside bottom of the deli-top reach-in 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the employees rest rrom.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employees rest rrom
    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
  • 3240 - Handwashing facilities are unclean and not maintained The kitchen hand wash sink needs repair (drain leaks).
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 26, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Repeat sliced salami, turkey, ham, sliced tomatoes cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the interior of the Kenmore freezer compart ment 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.

September 24, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Repeat Sliced turkey, ham, tomatoes cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) sliced turkey, ham, tomatoes 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.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, sheet pans, plastic lexan containers.
    Clean and sanitize these surfaces for food contact.

March 04, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered ground beef in the Koch refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Corrected During Inspection Critical The sliced turkey, ham cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) slice turkey, ham 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 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.

October 25, 2007 (Critical Procedures)



Violations:
  • 0820 - Critical Repeat Sliced turkey, ham, italian sausage cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of refrigeration equipment
    Clean and sanitize these surfaces for food contact.

July 06, 2007 (Routine)



Violations:
  • 0790 - Improper methods used to thaw turkey and ham.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
  • 0820 - Corrected During Inspection Critical Turkey cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Corrected During Inspection Food spatula was observed in a state of disrepair and damaged.
    Repair the food spatula 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 food spatula, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Floor mixer, can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the service table in the food preparation area, interior of refrigeration equipment 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.
  • 2310 B - The handwash station at the food preparation area is soiled being used to rinse foods.
    The handwash facility identified above is to be used for washing hands only. Clean the handwash sink in the food preparation area
  • 3180 - Repeat Floors, walls, ceilings in the facility 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.

April 09, 2007 (Follow-up)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, salami, ham 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 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.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. 20 ft.candles of light noted in the food preparation area.
    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

March 28, 2007 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in thelowboy sandwich refrigerator (ham/ turkey).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, salami, ham 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 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C)is not located in the kenmore freezers.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, floor mixer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of thedoor gaskets on the gray refrigerator and sandwich lowboy refrigerator 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.
  • 2000 - Single service items observed unprotected from contamination. Aluminum food trays stored outside original packaging in the food preparation area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area. 20 ft.candles of light noted in the food preparation area.
    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
  • 3180 - The floors throughout the facility 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.

August 04, 2006 (Follow-up)



Violations:
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3270 - 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.
Comments:
This is a follow-up inspection.

July 27, 2006 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE)meats(turkey,ham) 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 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.
  • 0960 1 - Critical Repeat The food contact surface of themixing machine is not safe.
    Repair or replace the mixing machine to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1100 - Repeat The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the sheet pans and cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1580 - Repeat The cutting board(s) along the food preparation area 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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .
    Clean and sanitize these surfaces for food contact.
Comments:
This is a follow-up inspection.

July 25, 2006 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the Beverage air and Kenmore refrigerator refrigeration equipment.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE)meats(turkey,ham) 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 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.
  • 0960 1 - Critical The food contact surface of themixing machine is not safe.
    Repair or replace the mixing machine to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1100 - The food contact surface of the sheet pans and cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the sheet pans and cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the Kenmore refrigerator, Kenmore freezers.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1580 - The cutting board(s) along the food preparation area 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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:microwave oven, rusted shelving in the Hobart refrigerator, can opener and holder, interior of all refrigeration equipment, .
    Clean and sanitize these surfaces for food contact.
  • 3020 - Soap was not provided at the hand washing lavatory in the restroom.
    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.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restroom.
    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
  • 3180 - Repeat Floors in restroom, food preparatiion area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 21, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) pizza toppings, cheeses, sauces, cheeses, in the refrigeration unit is not properly dated for disposition. Begin date labeling for these RTE products.
    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 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.
  • 0960 2 - Repeat The food contact surface of the press /particle board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the unapproved shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - Repeat The coke display case door gasket was observed in a state of disrepair and damaged.
    Repair the gasket 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - Repeat The nonfood contact surface of the coke display case out front used to store pizza cheese 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.
  • 2830 - Repeat Floor and wall juncture in the rest room is in disrepair
    Seal floor and wall juncture in rooms wheredisrepair occurs.
  • 2990 - Repeat Living/sleeping quarters directly opening into area used for conducting food establishment operations. Close off so the bed is private and separated from the storage area..
    Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
  • 3170 - Repeat Walls and floors, ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors throughout noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Follow up.

December 21, 2005 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. The containers of sauce and pizza topping are not covered under wire rack shelving.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) pizza toppings, cheeses, sauces, cheeses, in the refrigeration unit is not properly dated for disposition. Begin date labeling for these RTE products.
    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 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.
  • 0960 2 - The food contact surface of the press /particle board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the unapproved shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - The coke display case door gasket was observed in a state of disrepair and damaged.
    Repair the gasket 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1780 - Critical Food contact surfaces of the dough machine, the deli pizza prep refrigerator, the up-right, 2 door reach-in refrigerator, the can opener, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of this equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the coke display case out front used to store pizza cheese 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.
  • 2830 - Floor and wall juncture in the rest room is in disrepair
    Seal floor and wall juncture in rooms wheredisrepair occurs.
  • 2990 - Living/sleeping quarters directly opening into area used for conducting food establishment operations. Close off so the bed is private and separated from the storage area..
    Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the rest room.
    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
  • 3170 - Walls and floors, ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors throughout noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 04, 2004 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen and bathroom.
    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
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dough machine.
    Clean and sanitize these surfaces for food contact.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

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