Papa John's Pizza #338, 740 Volunteer Pkwy, BRISTOL, TN 37620 - inspection findings and violations



Business Info

Name: PAPA JOHN'S PIZZA #338
Address: 740 VOLUNTEER PKWY, BRISTOL, TN 37620
Total inspections: 11
Last inspection: 11/13/2015
Score
99

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Inspection findings

Inspection date

Type

Score

  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
11/13/2015Follow-up (Food)99
  • Critical: Toxic substances properly identified, stored, used
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
11/13/2015Complete (Food)94
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
03/09/2015Complete (Food)98
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Contamination prevented during food prep, strg, and dsply
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/29/2014Follow-up (Food)94
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper cold holding temperatures
  • Pasteurized foods used (repeated violation)
  • Contamination prevented during food prep, strg, and dsply
  • In-use utensils
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/29/2014Complete (Food)85
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible
03/19/2014Complete (Food)93
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper reheating procedures for hot holding
  • Critical: Time as a public health control:procedures and records
  • Plant food properly cooked for hot holding
  • Critical: No discharge from eyes, nose, and mouth
10/29/2013Complete (Food)92
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Water and ice from approved source
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
06/03/2013Follow-up (Food)90
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Water and ice from approved source
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • In-use utensils
  • Utensils, equip and linens
06/03/2013Complete (Food)85
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper hot holding temperatures (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Water and ice from approved source
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/29/2013Follow-up (Food)82
  • Critical: Food received at proper temperature
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper hot holding temperatures
  • Critical: Proper date marking and disposition
  • Critical: Consumer advisory provided for raw and undercooked food
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Water and ice from approved source
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • In-use utensils
  • Utensils, equip and linens
  • Critical: Handwashing sinks proplery supplied and accessible
04/15/2013Complete (Food)67

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