All non-critical violations must be corrected within 30 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: vegetable chopper (wall mounted).
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near 3 VAT sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the FLOOR FAN preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near fryer is being used as a dump station. Utensil and wiping cloth stored in it too.
Correction: The handwash facility identified above is to be used for washing hands only
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10/05/2015 | Routine | |
No violation noted during this evaluation. | 03/20/2015 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at right side kitchen was measured at a temperature less than 100°F (elsewhere throughout the facility hot water at tap ranged 131-136 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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09/12/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Quat sanitizer dispenser is not dispensing product at proper concentration. Solution is measured at less than 100 ppm
Correction: should be 200-400 ppm.
- Light Bulbs Protective Shielding
Observation: Light bulb over pizza boxrs adjacent to cooked pizza boxing area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in any of the three kitchen locations.
Correction: 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
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02/25/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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08/15/2013 | Routine | |
No violation noted during this evaluation. | 02/05/2013 | Routine | |
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