Papa John's #759, A - 1305 Long Street, Charlottesville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Papa John's #759
Address: A - 1305 Long Street, Charlottesville, Virginia
Phone: (434) 296-7272
Total inspections: 13
Last inspection: Mar 6, 2009

Restaurant representatives - add corrected or new information about Papa John's #759, A - 1305 Long Street, Charlottesville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 C - Dispensing pizza tppings with bare hands.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the employee bathroom
March 06, 2009Routine23Details / Comments
0820 A 2 - Critical Potentially hazardous food items cold holding at improper temperatures in preparation unit (holding< 4 hours).July 30, 2008Critical Procedures10Details / Comments
  • 2310 - Critical The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Mops not hung up to air dry.
April 21, 2008Routine12Details / Comments
No violation noted during this evaluation. April 06, 2007Routine00Details / Comments
  • 0820 - Corrected During Inspection Critical Bags of ham and chicken were found cold holding at improper temperatures in the bottom of the prep line cooler. The operator stated the food items had been for about 30 minutes.
  • 3180 - The following areas are noted in need of cleaning: (1) Wire conveyor racks of the pizza oven. (2) The interior fan guard of the prep cooler..
April 13, 2006Routine11Details / Comments
  • 0820 - Corrected During Inspection Critical Bags of ham and chicken were found cold holding at improper temperatures in the bottom of the prep line cooler. The operator stated the food items had been for about 30 minutes.
  • 3180 - The following areas are noted in need of cleaning: (1) Wire conveyor racks of the pizza oven. (2) The interior fan guard of the prep cooler..
April 13, 2006Routine11Details / Comments
  • 1570 - The left door gasket of the pizza prep line cooler is damaged.
  • 1570 - The covers to the pizza prep line cooler are not tight-fitting, and do not completely cover the food items.
July 28, 2005Routine01Details / Comments
  • 1570 - The left door gasket of the pizza prep line cooler is damaged.
  • 1570 - The covers to the pizza prep line cooler are not tight-fitting, and do not completely cover the food items.
July 28, 2005Routine01Details / Comments
  • 1570 - The left door gasket of the pizza prep line cooler is damaged.
  • 1570 - The covers to the pizza prep line cooler are not tight-fitting, and do not completely cover the food items.
July 28, 2005Routine01Details / Comments
  • 2790 - The indoor wall material located at back dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Hole in wall.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can rack
  • 1800 - Repeat The nonfood contact surface of the computer keyboard has accumulations of grime and debris.
  • 2310 - Critical Repeat The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
September 26, 2004Follow-up13Details / Comments
  • 1800 - The nonfood contact surface of the computer keyboard, inside inside reach-in unit, can racks, baffles in walk-in cooler has accumulations of grime and debris.
  • 2790 - The indoor wall material located at back dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Hole in wall.
  • 0550 - In-use utensils improperly stored between use. Handles of cups stored in direct contact with food product in make line.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) pizzas with their bare hands. (OPERATOR TO CORRECT)
  • 3150 - Damaged can of olives is not being stored in a separate designated area (CORRECTED)
  • 3330 - Critical Repeat Chemical spray bottle containing blue-green solution in bathroom not properly labeled. (OPERATOR TO CORRECT)
  • 3490 - Personal cups stored in such a way that they could contaminate cleaned and santizied equipment in back dishwashing area.
  • 3380 - Critical Quaternary ammonia in three compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (solution rated<200ppm-verified by test strip) (CORRECTED)
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood filters, can rack, shelving in front area.
  • 3180 - Repeat Floor inside walk-in cooler, wall in food preparation area, wall behind handsink noted in need of cleaning.
  • 3240 - Cold water at front handsink is turned off due to a leak.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2310 - Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster doors open or uncovered.
August 27, 2004Routine411Details / Comments
  • 2310 B - The handwash station at the make line is being used for purposes other than washing hands. Liquid stains and black olives were present in the handsink.
  • 1150 - The nonfood contact surface of the wall above the make line, the wall above the can rack in the dish area, and the wall above the floor drain on the outside of the walk-in cooler are not designed or constructed to be easily cleanable.
  • 3340 - Critical Containers of window cleaner and degreaser are not properly stored to prevent the contamination single service items.
  • 3180 - Repeat The area under the register, the area under the phones, under the shelves in the walk-in cooler, the wall above the handsink, and the area around the floor drain were all noted in need of cleaning.
  • 1800 - The nonfood contact surface of the inside of the make unit had accumulations of grime and debris.
  • 0610 - Food stored on the floor in the wall-in cooler. Pizza sauce was being stored on the floor.
  • 1320 - There was no working temperature measuring device located in the lower portion of the pizza make unit. The thermometer that was there was broken and read -34 degrees.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: the cutting board above the can rack.
August 06, 2003Routine26Details / Comments
  • 3330 - Critical Two chemical spray bottles are not properly labeled.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the staff restroom
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1190 - Thermometer is needed inside small refrigeration unit in front area.
  • 3180 - Floor under pizza make table, area around water heater in back area, floor inside walk-in cooler are noted in need of cleaning.
  • 1800 - Computer keyboard in food prep area had accumulations of grime and debris.
  • 2350 - Critical A recent repair to plumbing system components of the three compartment sink are not in accordance with law.
  • 3170 - Covers for vents in ceiling in food prep area need replacement.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  • 2720 - Outside refuse container was uncovered (corrected).
February 06, 2003Routine28Details / Comments

March 06, 2009 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Dispensing pizza tppings with bare hands.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the employee bathroom
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
31

July 30, 2008 (Critical Procedures)



Violation: 0820 A 2 - Critical Potentially hazardous food items cold holding at improper temperatures in preparation unit (holding< 4 hours).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Today, critical procedures inspection in conjuction with complaint inspection.
Food items in prepartion unit cold holding at improper temperatures. Person-in-charge made service call for repair of unit.
Remainder of inspection satisfactory.
Note: Ensure refrigeration temperatures are tracked a routine and frequent basis.

April 21, 2008 (Routine)



Violations:
  • 2310 - Critical The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pizza pans preventing its use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Substantial compliance with the Virginia Food Regulations observed on this date. Good job with temperatures!

April 06, 2007 (Routine)

Comments:
No violations were noted during the inspection.

April 13, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Bags of ham and chicken were found cold holding at improper temperatures in the bottom of the prep line cooler. The operator stated the food items had been for about 30 minutes.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3180 - The following areas are noted in need of cleaning: (1) Wire conveyor racks of the pizza oven. (2) The interior fan guard of the prep cooler..
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Facility was found to be in substantial compliance on this date.
(1) Handsinks were stocked and accessible.
(2) Proper date coding of foods was observed.
(3) Quaternary ammonium sanitizer rated 200 parts per million. Test kit is available.

April 13, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Bags of ham and chicken were found cold holding at improper temperatures in the bottom of the prep line cooler. The operator stated the food items had been for about 30 minutes.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3180 - The following areas are noted in need of cleaning: (1) Wire conveyor racks of the pizza oven. (2) The interior fan guard of the prep cooler..
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Facility was found to be in substantial compliance on this date.
(1) Handsinks were stocked and accessible.
(2) Proper date coding of foods was observed.
(3) Quaternary ammonium sanitizer rated 200 parts per million. Test kit is available.

July 28, 2005 (Routine)



Violations:
  • 1570 - The left door gasket of the pizza prep line cooler is damaged.
    Repair or replace the prep line door gasket in accordance with the manufacturer's specifications.
  • 1570 - The covers to the pizza prep line cooler are not tight-fitting, and do not completely cover the food items.
    Repair the prep line covers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the covers, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All hand wash sinks were stocked and easily-accessible. Gloves were being utilized to minimize bare hand contact with food items. Ensure that gloves are changed after switching tasks (e.g. operating computer, answering phones, cleaning, etc.), before resuming food preparation. (NOTE: Upon inspection, the outside dumpster was over-filled, and garbage bags were on the ground. The facility is aware of this, and indicated that their landlord had been contacted to empty the dumpster. This matter will be forwarded to the City Sanitarian)

July 28, 2005 (Routine)



Violations:
  • 1570 - The left door gasket of the pizza prep line cooler is damaged.
    Repair or replace the prep line door gasket in accordance with the manufacturer's specifications.
  • 1570 - The covers to the pizza prep line cooler are not tight-fitting, and do not completely cover the food items.
    Repair the prep line covers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the covers, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All hand wash sinks were stocked and easily-accessible. Gloves were being utilized to minimize bare hand contact with food items. Ensure that gloves are changed after switching tasks (e.g. operating computer, answering phones, cleaning, etc.), before resuming food preparation. (NOTE: Upon inspection, the outside dumpster was over-filled, and garbage bags were on the ground. The facility is aware of this, and indicated that their landlord had been contacted to empty the dumpster. This matter will be forwarded to the City Sanitarian)

July 28, 2005 (Routine)



Violations:
  • 1570 - The left door gasket of the pizza prep line cooler is damaged.
    Repair or replace the prep line door gasket in accordance with the manufacturer's specifications.
  • 1570 - The covers to the pizza prep line cooler are not tight-fitting, and do not completely cover the food items.
    Repair the prep line covers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the covers, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All hand wash sinks were stocked and easily-accessible. Gloves were being utilized to minimize bare hand contact with food items. Ensure that gloves are changed after switching tasks (e.g. operating computer, answering phones, cleaning, etc.), before resuming food preparation. (NOTE: Upon inspection, the outside dumpster was over-filled, and garbage bags were on the ground. The facility is aware of this, and indicated that their landlord had been contacted to empty the dumpster. This matter will be forwarded to the City Sanitarian)

September 26, 2004 (Follow-up)



Violations:
  • 2790 - The indoor wall material located at back dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Hole in wall.
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can rack
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the computer keyboard has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical Repeat The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket preventing its use.

August 27, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the computer keyboard, inside inside reach-in unit, can racks, baffles in walk-in cooler has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2790 - The indoor wall material located at back dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Hole in wall.
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 0550 - In-use utensils improperly stored between use. Handles of cups stored in direct contact with food product in make line.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) pizzas with their bare hands. (OPERATOR TO CORRECT)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3150 - Damaged can of olives is not being stored in a separate designated area (CORRECTED)
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3330 - Critical Repeat Chemical spray bottle containing blue-green solution in bathroom not properly labeled. (OPERATOR TO CORRECT)
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3490 - Personal cups stored in such a way that they could contaminate cleaned and santizied equipment in back dishwashing area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 3380 - Critical Quaternary ammonia in three compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (solution rated<200ppm-verified by test strip) (CORRECTED)
    Utilize only quaternary ammonia that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood filters, can rack, shelving in front area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor inside walk-in cooler, wall in food preparation area, wall behind handsink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Cold water at front handsink is turned off due to a leak.
    Keep handwashing facilities maintained to encourage proper handwashing.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2310 - Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket and dough containers preventing its use.
  • 2720 - Repeat Dumpster doors open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
Chef thermometer available-discussed calibrating. Hands washed at appropriate times today. Date marking observed.

August 06, 2003 (Routine)



Violations:
  • 2310 B - The handwash station at the make line is being used for purposes other than washing hands. Liquid stains and black olives were present in the handsink.
    The handwash facility identified above is to be used for washing hands only.
  • 1150 - The nonfood contact surface of the wall above the make line, the wall above the can rack in the dish area, and the wall above the floor drain on the outside of the walk-in cooler are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3340 - Critical Containers of window cleaner and degreaser are not properly stored to prevent the contamination single service items.
    Containers of cleaners and chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. THE BOTTLES WERE RELOCATED. CORRECTED DURING INSPECTION.
  • 3180 - Repeat The area under the register, the area under the phones, under the shelves in the walk-in cooler, the wall above the handsink, and the area around the floor drain were all noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1800 - The nonfood contact surface of the inside of the make unit had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Food stored on the floor in the wall-in cooler. Pizza sauce was being stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no working temperature measuring device located in the lower portion of the pizza make unit. The thermometer that was there was broken and read -34 degrees.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: the cutting board above the can rack.
    Clean and sanitize these surfaces for food contact. THE MANAGER AGREED TO RESURFACE OR REPLACE THE CUTTING BOARD.
Comments:
Remind neighboring facilities to keep the dumpster lids and doors closed between uses. Multiple chef's thermometers were available. A chemical test kit is available and being used. The handsinks are stocked with soap and paper towels. All food temperatures are correct.

February 06, 2003 (Routine)



Violations:
  • 3330 - Critical Two chemical spray bottles are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the staff restroom
    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
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1190 - Thermometer is needed inside small refrigeration unit in front area.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 3180 - Floor under pizza make table, area around water heater in back area, floor inside walk-in cooler are noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1800 - Computer keyboard in food prep area had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 - Critical A recent repair to plumbing system components of the three compartment sink are not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3170 - Covers for vents in ceiling in food prep area need replacement.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
    Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
  • 2720 - Outside refuse container was uncovered (corrected).
    Cover all waste containers when not in continuous use.

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