Roman Delight Pizza, 1925 East Market Street #307, Harrisonburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 1450 - The True cooler is operating at 49F. | June 15, 2009 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | June 24, 2008 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | October 16, 2007 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | February 13, 2007 | Critical Procedures | 0 | 0 | Details / Comments |
|
August 11, 2006 | Routine | 0 | 4 | Details / Comments |
| 3030 - No disposable towels were provided at the hand washing lavatory in the pizza prep area. | October 28, 2005 | Routine | 0 | 1 | Details / Comments |
| 3030 - No disposable towels were provided at the hand washing lavatory in the front area. | April 07, 2005 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | March 28, 2005 | Pre-Opening | 0 | 0 | Details / Comments |
|
April 15, 2004 | Routine | 1 | 1 | Details / Comments |
|
May 09, 2003 | Routine | 0 | 2 | Details / Comments |
June 15, 2009 (Routine)
Violation: 1450 - The True cooler is operating at 49F.
Have this units operating at 41F or below.
Comments:
Soap and papertowels available at all handsinks. The true cooler operating at 49F does not contain PHF at time of inspection. Owner called repair company and indicated they will be onsite within a few hours. Educational material provided to manager concerning proper final cook temperatures, hot/cold holding temperatures, cooling foods properly thru the temperature danger zone, employee health policy, and 2007 Food Regulations pocket guide for food operators.
June 24, 2008 (Routine)
Comments:No violations noted. Facility in excellent condition. Soap and papertowels available at all handsinks. All refrigeration units operating at 41F or below. Food stored properly in refrigeration units. Great job.
October 16, 2007 (Routine)
Comments:Soap and papertowles available at all handsinks. Refrigferation and cold food temperatures were 41F or below. Food stored properly in dry storage and refrigeration units. Sanitizer pail available for dishcloths (100ppm chlorine). Emplyees wearing disposable gloves when handling foods.
February 13, 2007 (Critical Procedures)
Comments:Soap and papertowels provided at all handsinks. Refrigeration units at 41F or below. Food stored properly in refrigeration and dry storage. Employees wear disposable gloves when handling ready to eat foods.
August 11, 2006 (Routine)
Violations:
- 0690 - Employee plastic bottle drink stored in direct contact with ice in the ice machine.
Do not store items in contact with customers ice. - 2000 - Single service plates were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 2920 - The self-closing device on the toilet room door is broken.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Handsinks stocked with soap and papertowels. Refrigeration units and food at 41F or below. Facility clean and in good condition at time of inspection.
October 28, 2005 (Routine)
Violation: 3030 - No disposable towels were provided at the hand washing lavatory in the pizza prep area.
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
Comments:
Refrigeration and food temperatures were excellent. Looks great.
April 07, 2005 (Routine)
Violation: 3030 - No disposable towels were provided at the hand washing lavatory in the front area.
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
March 28, 2005 (Pre-Opening)
Comments:Unit had been closed for several months due to relocation within the mall. All refrigeration equipment is new except for the walk-in and is functioning properly. Gave OK to open this date.
April 15, 2004 (Routine)
Violations:
- 3380 - Critical Sanitizer not detected in the wiping pail.
Have 50-100ppm chlorine in wiping pails. - 2000 - Meat slicer covered with an unapproved material.
Use food grade plastic to cover food contact surfaces.
May 09, 2003 (Routine)
Violations:
- 2000 - Employee items stored on top of the meat slicer.
Make sure employee items are stored correctly and keep the meat slicer covered when not in use. - 0690 - Repeat Bottle of gatorade stored in with ice.Open container of garlic let uncovered.
Do not store drink items in with the ice.Keep all containers of food covered to prevent contamination.
Note: 1. Facility properly cooling foods in 2-4 inch shallow pans. 2. All handsinks stocked with soap and papertowels. 3. All refrigeration units operating correctly.
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