Restaurant Inspections: Health District Inspects Two Haymarket Pizzerias

Two pizza restaurants in Haymarket were inspected by by the Prince William Health District of the Virginia Department of Health late March: Tony's New York Pizza II and Little Caesars. Each establishment received one critical violation.

Tony's New York Pizza II, located at 5361 Merchants View Square in

Haymarket, received one critical violation and six noncritical violations during a routine inspection March 28. Click here to search for detailed information about this restaurant.

According to the Health District report, the critical violation was:

Critical (Repeat): Pizza, stromboli, and salads for which time rather than temperature is being used as a control was not labeled or otherwise marked with a four-hour cook, serve or discard by time.

Other non-critical violations included:

• Repeat: Accumulation of debris in ice tea dispenser nozzle.
• Repeat: Ice buckets were not stored in a position to allow air-drying.
• Repeat: Single-service cups not furnished in original wrapper intact or from and approved dispenser.
• Repeat: Absence of no-smoking signs or international no-smoking signs in non-smoking area.

• Less than 50 foot candles of light was noted at the cooking line. Measured 25-45 foot-candles.
• Improper methods used to thaw sausage.

Carry out restaurant Little Caesars of 6428 Trading Square in Haymarket, was inspected March 22 and one critical violation and six noncritical violations were reported during a routine inspection. Click here to search for detailed information about this restaurant.

According to the Health District report, the critical violation was:

Critical (Repeat): Pump-spray container of cleaning products was not properly stored to prevent the contamination of food, equipment, utensils, or single service items.

Other non-critical violations included:

• (Corrected During Inspection): A soiled apron was found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
• Plastic bottle racks being used as storage platforms.
• Inadequate dry storage.
• Containers of flour and corn meal not labeled.
• The plastic shelving units by the electrical panel are not elevated off the floor. A cleaning hazard exists.
• Absence of no-smoking sign or international no-smoking sign in non-smoking area.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When inspectors observe violations during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), they said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”