Papa John's Pizza #238, 1200 West Main Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Papa John's Pizza #238
Address: 1200 West Main Street, Richmond, Virginia
Phone: (804) 354-6262
Total inspections: 18
Last inspection: Jul 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Floor under # 1 Low Boy noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
July 06, 2009Routine07Details / Comments
0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) Roma Tomatoes with their bare hands while slicing them.March 09, 2009Critical Procedures10Details / Comments
1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: - several ice cream scoops stored as clean- several pizza topping dispensing cups- bottom of lexan pan in which clean scoops, cups and various other utensils are stored.November 03, 2008Critical Procedures10Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation and after picking up a piece of pepperoni from the floor of the food prep. area. This activity may have contaminated his/her hands.
  • 0220 - Corrected During Inspection Critical Food employee is drinking from an uncovered container in the food preparation area.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0820 A 2 - Corrected During Inspection Critical Pre-cooked chicken strips cold holding at improper temperatures
  • 1320 - There was no temperature measuring device located in the pizza prep. unit nor inside the True single-door low-boy.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical (CORRECTED DURING INSPECTION)The following equipment food-contact surfaces were observed soiled to sight and touch: - blade of table-mounted can opener (blade contains metal shavings)
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - edges of pizza unit around drop pans- exterior of sanitizer spray bottle - table-top can opener- paper towel dispenser at the employee handsink in food prep. area- underneath side of the make-screen unit
  • 1800 - The nonfood contact surface of the vent filters on the sides of the pizza oven are dirty/dusted an noted in need of cleaning.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Holes observed in walls in the following areas:- to left of the walk-in refrigerator - to right of the employee handsink- around computer cords beneath the dough stationThe shielding on the light fixture above the 3-compartment sink is broken.Also the caulk at the back edge of the employee handsink at juncture with wall is failing.
  • 3180 - Dirt/food particle accumulation observed on floors adjacent to walls.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3270 - Mice droppings observed on floor beneath front counter
  • 3330 - Corrected During Inspection Critical The dispenser of hand soap located in the employee restroom is improperly labeled as " hand sanitizer".
  • 3340 - Corrected During Inspection Critical Container of oven cleaner observed stored directly beside a clean utensil storage rack.
July 02, 2008Routine713Details / Comments
No violation noted during this evaluation. March 05, 2008Critical Procedures00Details / Comments
0380 - Corrected During Inspection Critical One badly dented/ creased can of pizza sauce observed stored on can rack. The integrity of the can contents has potentially been compromised.November 07, 2007Critical Procedures10Details / Comments
  • 1570 - Filter is missing from exhaust duct in hood system.
  • 1570 - Panel/covering observed missing from front of Victory refrigerated pizza prep. unit.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: metal dunnage racks used to store pizza boxes
  • 2000 - Corrected During Inspection Single service deli tissue observed unprotected from contamination.
  • 2890 - One tube light fixture in the rear walk-in area observed not shielded, coated, or otherwise shatter-resistant.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
July 10, 2007Routine05Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after smoking which may have contaminated his/her hands.
  • 0820 - Corrected During Inspection Critical sausage, chicken, and chicken wings cold holding at improper temperatures.
March 14, 2007Critical Procedures20Details / Comments
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reachin refrigerator is missing.
  • 1580 - Repeat The cutting board(s) along the in food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
July 19, 2006Routine14Details / Comments
  • 0380 - Corrected During Inspection Critical Can of Papa John's pizza sauce observed severely dented.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the cracked/deteriorated rubber food spatula is not safe.
April 25, 2006Critical Procedures20Details / Comments
  • 0260 - Corrected During Inspection Critical The dented cans, is unsound or adulterated.
  • 0480 - Unlabeled food containers.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1320 - Corrected During Inspection The temperature measuring device in the reach-in refrigerator was not properly located in the coldest part of the unit.
  • 1550 - The employee restroom handsink is not sealed to adjoining equipment or walls.
  • 1580 - The cutting board(s) along the canned goods storage rack are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the shelving above three compartment sink has accumulations of grime and debris.
  • 3170 - Stripping inside walk-in refrigerator is not maintained in good repair
  • 3340 - Corrected During Inspection Critical Repeat Containers of sprayer sanitizer containers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
October 04, 2005Routine28Details / Comments
No violation noted during this evaluation. August 09, 2005Follow-up00-
  • 0570 - Wiping cloths improperly stored between use.
  • 1570 - Walkin door was observed in a state of disrepair and damaged.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust over pizza oven.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use . Pizza oven
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3340 - Critical Containers of cleaning agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 01, 2005Routine34Details / Comments
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the warewashing area.
  • 2310 - Critical Wipecloths are being stored in employee handsink.
  • 3170 - Lift top lid on pizza prep unit is not maintained in good repair
August 27, 2004Routine12Details / Comments
3020 - Soap was not provided at the hand washing lavatory in the warewashing area.April 27, 2004Routine01Details / Comments
  • 1320 - No thermometers located inside victory refrigeration unit.
  • 0450 - Critical Employee observed using bare hand contact with ready-to-eat food. Employee used bare hands to place RTE pepperoni and peppers into pizza to go box
  • 3340 - Critical Spray bottle containing oven cleaner is stored on wall adjacent to food preparation table.
December 08, 2003Routine21Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: plastic proofing trays used to store pizza boxes.
  • 0060 - Critical Person in charge failed to demonstrate knowledge of food safety.
August 12, 2003Routine12Details / Comments
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0550 - In-use utensils improperly stored between use.
February 05, 2003Routine02Details / Comments

July 06, 2009 (Routine)



Violations:
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous 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.
  • 3180 - Floor under # 1 Low Boy 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.
  • 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.
  • 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.

March 09, 2009 (Critical Procedures)



Violation: 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) Roma Tomatoes with their bare hands while slicing them.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

November 03, 2008 (Critical Procedures)



Violation: 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: - several ice cream scoops stored as clean- several pizza topping dispensing cups- bottom of lexan pan in which clean scoops, cups and various other utensils are stored.
Clean and sanitize these surfaces for food contact.

July 02, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation and after picking up a piece of pepperoni from the floor of the food prep. area. This activity may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Corrected During Inspection Critical Food employee is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Corrected During Inspection 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 135F.
  • 0820 A 2 - Corrected During Inspection Critical Pre-cooked chicken strips cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in the pizza prep. unit nor inside the True single-door low-boy.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternarary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection 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.
  • 1770 A - Critical (CORRECTED DURING INSPECTION)The following equipment food-contact surfaces were observed soiled to sight and touch: - blade of table-mounted can opener (blade contains metal shavings)
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - edges of pizza unit around drop pans- exterior of sanitizer spray bottle - table-top can opener- paper towel dispenser at the employee handsink in food prep. area- underneath side of the make-screen unit
    Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the vent filters on the sides of the pizza oven are dirty/dusted an noted in need of cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 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.
  • 3170 - Holes observed in walls in the following areas:- to left of the walk-in refrigerator - to right of the employee handsink- around computer cords beneath the dough stationThe shielding on the light fixture above the 3-compartment sink is broken.Also the caulk at the back edge of the employee handsink at juncture with wall is failing.
    Repair holes in walls. Replace light shielding and replace caulk-line behind handsink at juncture with wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Dirt/food particle accumulation observed on floors adjacent to walls.
    Clean floors adjacent to walls. 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.
  • 3220 - Corrected During Inspection 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.
  • 3270 - Mice droppings observed on floor beneath front counter
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Corrected During Inspection Critical The dispenser of hand soap located in the employee restroom is improperly labeled as " hand sanitizer".
    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.
  • 3340 - Corrected During Inspection Critical Container of oven cleaner observed stored directly beside a clean utensil storage rack.
    Containers of oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 05, 2008 (Critical Procedures)

Comments:
No critical violations noted.

November 07, 2007 (Critical Procedures)



Violation: 0380 - Corrected During Inspection Critical One badly dented/ creased can of pizza sauce observed stored on can rack. The integrity of the can contents has potentially been compromised.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.

July 10, 2007 (Routine)



Violations:
  • 1570 - Filter is missing from exhaust duct in hood system.
    Replace the missing exhaust hood filter..
  • 1570 - Panel/covering observed missing from front of Victory refrigerated pizza prep. unit.
    Replace the panel/covering over compressor 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 refrigerated unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: metal dunnage racks used to store pizza boxes
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Corrected During Inspection Single service deli tissue observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - One tube light fixture in the rear walk-in area observed not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3220 - Corrected During Inspection Repeat 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.

March 14, 2007 (Critical Procedures)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after smoking which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0820 - Corrected During Inspection Critical sausage, chicken, and chicken wings cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

July 19, 2006 (Routine)



Violations:
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reachin refrigerator is missing.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1580 - Repeat The cutting board(s) along the in food 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.
  • 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener
    Clean and sanitize these surfaces for food contact.
  • 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 - Corrected During Inspection 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:
This is a revalidation inspection. Application and invoice was left with the manager on duty Rex Pollard.

April 25, 2006 (Critical Procedures)



Violations:
  • 0380 - Corrected During Inspection Critical Can of Papa John's pizza sauce observed severely dented.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the cracked/deteriorated rubber food spatula is not safe.
    Repair or replace the spatula to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

October 04, 2005 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical The dented cans, is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - Corrected During Inspection The temperature measuring device in the reach-in refrigerator was not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 1550 - The employee restroom handsink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1580 - The cutting board(s) along the canned goods storage rack 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.
  • 1800 - The nonfood contact surface of the shelving above three compartment sink 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.
  • 3170 - Stripping inside walk-in refrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Corrected During Inspection Critical Repeat Containers of sprayer sanitizer containers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 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.

August 01, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Walkin door was observed in a state of disrepair and damaged.
    Repair the walkin door 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust over pizza oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use . Pizza oven
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3340 - Critical Containers of cleaning agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning agent must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 27, 2004 (Routine)



Violations:
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the warewashing area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 2310 - Critical Wipecloths are being stored in employee handsink.
    Use handsink for handwashing only.
  • 3170 - Lift top lid on pizza prep unit is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 27, 2004 (Routine)



Violation: 3020 - Soap was not provided at the hand washing lavatory in the warewashing area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

December 08, 2003 (Routine)



Violations:
  • 1320 - No thermometers located inside victory refrigeration unit.
    Equipment victory refrigerated pizza prep. nit with a thermometer, located inside unit so as to be easily readable.
  • 0450 - Critical Employee observed using bare hand contact with ready-to-eat food. Employee used bare hands to place RTE pepperoni and peppers into pizza to go box
    Avoid bare hand contact with RTE foods - use food handler gloves, tongs, etc..
  • 3340 - Critical Spray bottle containing oven cleaner is stored on wall adjacent to food preparation table.
    Properly store all poisonous/toxic material (ie: cleaning agents) in a separate place, away from food preparation areas, that is used for no other purpose.

August 12, 2003 (Routine)



Violations:
  • 3045 - Repeat 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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: plastic proofing trays used to store pizza boxes.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0060 - Critical Person in charge failed to demonstrate knowledge of food safety.
    Take an approved food manager's certification course or review the food regulation's for re-test.
Comments:
Vioation 0060 was corrected through retesting.

February 05, 2003 (Routine)



Violations:
  • 3045 - Repeat 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.
  • 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.

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*
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*•
Waffle House #350Richmond, VA
**•
Wendy'sPetersburg, VA
Dominos Pizza (Thornburg)Spotsylvania, VA
***

Restaurants in neighborhood

Name

Crossroads Coffee & Icecream
Ruchee Express
Rev It Up
China Dragon
The William Miller House
Mezza
City Dogs- Fan
VCU Child Development Center


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