Discussed employee health & corrective actions to violations. Replace sanitizer bottle at sink. Food handler cards due in 90 days. Tomato-based dipping sauce held at room temperature. Operator needs submit a product assessment to VDH in order hold tomato-based dipping sauce room temperature. Until that time, time as a public health control (TPHC) or temperature control must be used. TPHC guidance documents given to operator. Operator is not to use the right side of the prep unit for potentially hazardous foods until repaired. Food handler's cards are due in 90 days. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, dipping sauce, pepperoni, Tuscan meat sauce cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The top right side of the prep unit is not holding proper tempertures.
Correction: Repair or replace unit.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors were noted in need of cleaning in the store room and mop room.
Correction: All floors must be cleaned as often as necessary to keep them clean.
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11/03/2015 | Routine | |
No violation noted during this evaluation. | 01/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza toppings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Make unit is not maintaining food at 41 F or less.
Correction: Repair of adjust the unit so that it maintains food at 41 F or less.
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07/28/2014 | Routine | |
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the recently installed fryer and hood.
Correction: 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
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01/15/2014 | Routine | |
No violation noted during this evaluation. | 08/13/2013 | Routine | |
No violation noted during this evaluation. | 03/26/2013 | Routine | |
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