Papa John's Pizza #1682, 4814 Dale Blvd, Dale City, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Papa John's Pizza #1682
Address: 4814 Dale Blvd, Dale City, Virginia
Phone: (703) 583-7272
Total inspections: 12
Last inspection: Jun 18, 2009

Restaurant representatives - add corrected or new information about Papa John's Pizza #1682, 4814 Dale Blvd, Dale City, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: pizza oven.
  • 3250 - Toilet room doors are being kept open
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
June 18, 2009Routine14Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Garlic (69 degrees) and pizza dipping (67 degrees) sauces out of temperature.
  • 1010 - Sponges found on shelf above the 3-vat sink.
  • 1150 - Inverted dough pan being used for a storage platform is not designed or constructed to be easily cleanable.
  • 2660 - There is no covered refuse container in the employee restroom.
  • 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
  • 3030 - No disposable towels were provided at the hand washing lavatory by the 3-vat sink.
  • 3170 - Restroom door badly damaged.
  • 3660 - Current permit not posted.
September 22, 2008Routine17Details / Comments
No violation noted during this evaluation. April 24, 2008Routine00Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0550 - Dispensing utensils improperly stored between uses.
January 16, 2008Routine01Details / Comments
  • 0470 - Corrected During Inspection Critical Food stored in bottom of deli cooler not covered/packaged properly.
  • 2310 - Corrected During Inspection Critical Handsink in warewashing area dirty with food particles.
  • 2650 - Corrected During Inspection Repeat No trash cans provided at handsinks.
  • 2720 - Dumpster lids are left open.
  • 3030 - Corrected During Inspection No paper towels at handsink in warewashing area.
  • 3170 - Employee rest-room door is not in good repair.
  • 3340 - Corrected During Inspection Critical Repeat Chemical storage on hoses connecting to pizza ovens.
January 25, 2007Routine34Details / Comments
  • 0850 - Corrected During Inspection Critical garlic sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1010 - Sponges are being used to wipe down food contact surface of the equipment.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen handsinks.
  • 3340 - Critical Containers of sanitizing agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 14, 2006Routine32Details / Comments
  • 0820 - Critical Repeat Chicken, garlic sauce at, 49 and 52 degrees Fahrenheit, cold holding at improper temperatures.
  • 1190 - There is not an ambient (air/water) temperature measuring device (degrees F) in the reach in cooler.
  • 1570 - Reach in cooler, service sink and wic curtains were observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the reach in cooler had accumulations of grime and debris.
  • 2310 - Critical The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
  • 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the food preparation area hand sink.
April 11, 2005Routine24Details / Comments
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 1180 - The food temperature measuring device (degrees F)-metal stem thermometer located in the @EQUIPMENT@ is not accurate---10-20oF out of calibration
  • 3240 - Repeat Handwashing facilities are unclean and not maintained-faucet loose and leaking
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties--manager certification not available.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
December 09, 2004Follow-up14Details / Comments
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 1060 - The nonfood contact surface of the wire shelving over 3-comp.sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1800 - The nonfood contact surface of the worn, soiled pizza bags had accumulations of grime and debris.
  • 1100 - The food contact surface of the @blade of slicer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3050 - No waste receptacle provided at handwashing lavatories in front
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3080 - Less than 20 foot candles of light was noted in the rear of facility
  • 1580 - The cutting board(s) along the at rear prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 2720 - Outside refuse container was uncovered.
  • 2760 - Refuse containers are stored full overnight at the @LOCATION@ causing an attractant to pests.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 0820 - Critical In bottom of sandwich bar-chicken at 49oF-- cold holding at improper temperatures. corrected
November 22, 2004Routine111Details / Comments
3170 - rear exit door needs paintingMarch 10, 2003Routine01Details / Comments
3170 - Rear exit door need paintingMarch 10, 2003Routine01Details / Comments
  • 3220 - Mops and brooms not hung up to air dry.
  • 2760 - trash cans full in kitchen area
January 09, 2003Routine02Details / Comments

June 18, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: pizza oven.
    Clean and sanitize these surfaces for food contact.
  • 3250 - Toilet room doors are being kept open
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Discussed violations with the person-in-charge

September 22, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Garlic (69 degrees) and pizza dipping (67 degrees) sauces out of temperature.
    Maintain food products labeled "keep refrigerated" at 41 degrees or less. Do not serve potentially hazardous food out of temperature for more than 4 hours to the public.
  • 1010 - Sponges found on shelf above the 3-vat sink.
    Do not use of sponges for cleaning food contact surfaces. They are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1150 - Inverted dough pan being used for a storage platform is not designed or constructed to be easily cleanable.
    Replace this item with an approved dunnage rack, cart or shelving unit, as needed.
  • 2660 - There is no covered refuse container in the employee restroom.
    Install a covered refuse container for the disposal of feminine napkins in the employee restroom.
  • 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
    Install missing globe or replace light bulb with a coated or shatter-resistant bulb in walk-in cooler.
  • 3030 - No disposable towels were provided at the hand washing lavatory by the 3-vat sink.
    Hand drying devices such as individual disposable paper towels 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
  • 3170 - Restroom door badly damaged.
    Replace damaged restroom door.
  • 3660 - Current permit not posted.
    Post current permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Purpose of site visit - investigation a complaint. Reviewed employee heath policy and handwashing procedures with manager. Manager states that sauces have a shelf life longer than 4 hours out of temperature as per a Papa John's email. 3-vat sink setup / usage signage posted. Manager given a new foodservice permit application and fee schedule, and advised to submit the application immediately. Discussed hot water capacity of hot water heater (HWH) with manager; HWH to be replaced.

April 24, 2008 (Routine)

Comments:
No violations noted. Good compliace with past inspections. Spoke with manager concerning employee health policy, and reminded him to speak with employees concerning policy.

January 16, 2008 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
Comments:
New food regulations left with manger. Spoke to manger concerning glove use. Good use of date labeling.

January 25, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Food stored in bottom of deli cooler not covered/packaged properly.
    Keep foods covered in storage to prevent contamination.
  • 2310 - Corrected During Inspection Critical Handsink in warewashing area dirty with food particles.
    Handsinks are for handwashing only.
  • 2650 - Corrected During Inspection Repeat No trash cans provided at handsinks.
    Provide trash can at all handsinks at all times.
  • 2720 - Dumpster lids are left open.
    Keep dumpster closed at all times.
  • 3030 - Corrected During Inspection No paper towels at handsink in warewashing area.
    Provide paper towels at all handsinks at all times.
  • 3170 - Employee rest-room door is not in good repair.
    Repair or replace cooler.
  • 3340 - Corrected During Inspection Critical Repeat Chemical storage on hoses connecting to pizza ovens.
    Keep poisonous or toxic chemicals separated from food and/or equipment during storage.
Comments:
Certified food manager information is to be faxed to the health department within 1 week. Current permit expires on 2/25/2007. Permit application left with person in charge. Left pandemic flu handout, ALERT card with person in charge.

March 14, 2006 (Routine)



Violations:
  • 0850 - Corrected During Inspection Critical garlic sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1010 - Sponges are being used to wipe down food contact surface of the equipment.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
    Clean and sanitize these surfaces for food contact.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen handsinks.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3340 - Critical Containers of sanitizing agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizing agent must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 11, 2005 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken, garlic sauce at, 49 and 52 degrees Fahrenheit, cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1190 - There is not an ambient (air/water) temperature measuring device (degrees F) in the reach in cooler.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Reach in cooler, service sink and wic curtains were observed in a state of disrepair and damaged.
    Repair the equipment 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the reach in cooler 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.
  • 2310 - Critical The handwashing facility located at the food prep 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 cart preventing its use.
  • 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the food preparation area hand sink.
    Provide a refuse container for the disposal of paper towels at the food preparation area hand sink.

December 09, 2004 (Follow-up)



Violations:
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 1180 - The food temperature measuring device (degrees F)-metal stem thermometer located in the @EQUIPMENT@ is not accurate---10-20oF out of calibration
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained-faucet loose and leaking
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties--manager certification not available.
    Train all employees in food safety as it relates to their assigned duties.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

November 22, 2004 (Routine)



Violations:
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 1060 - The nonfood contact surface of the wire shelving over 3-comp.sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1800 - The nonfood contact surface of the worn, soiled pizza bags 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.
  • 1100 - The food contact surface of the @blade of slicer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3050 - No waste receptacle provided at handwashing lavatories in front
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3080 - Less than 20 foot candles of light was noted in the rear of facility
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1580 - The cutting board(s) along the at rear prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 2760 - Refuse containers are stored full overnight at the @LOCATION@ causing an attractant to pests.
    Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 0820 - Critical In bottom of sandwich bar-chicken at 49oF-- cold holding at improper temperatures. corrected
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

March 10, 2003 (Routine)



Violation: 3170 - rear exit door needs painting
paint rear exit door

March 10, 2003 (Routine)



Violation: 3170 - Rear exit door need painting

January 09, 2003 (Routine)



Violations:
  • 3220 - Mops and brooms 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.
  • 2760 - trash cans full in kitchen area
    empty trash cans
Comments:
Two non critical violations were found.

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