Papa John's Pizza #836, 2108 N Glebe Rd, Arlington, VA - Pizza inspection findings and violations



Business Info

Pizza: Papa John's Pizza #836
Address: 2108 N Glebe Rd, Arlington, Virginia
Phone: (703) 522-3737
Total inspections: 11
Last inspection: Oct 6, 2009

Accepted credit cards: Mastercard, Visa
Primary contact: Bill Friedas
Cuisine: Pizza
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Papa John's Pizza #836, 2108 N Glebe Rd, Arlington, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses.
  • 4-201.11 - Soda crate used to store utensils.
  • 4-302.12 - Repeat A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
  • 5-103.12 - Insufficient water pressure at front hand sink.
  • 5-203.14 - Critical No air gap at floor drain to three compartment sink.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
  • 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
October 06, 2009Routine26Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the "big Five" food born illnesses (Salmonella, E coli, noro virus Hepatitis A, and Shigella) and the symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.>>No handwashing was observed during inspection. >>No soap observed at hand washing sink in the kitchen next to pizza prep unit.CORRECTED DURING INSPECTION
April 14, 2009Critical Procedures20Details / Comments
  • 2-102.11C - Critical The Certified Food Manager was unable to identify the big five foodborne illnesses.
  • 3-302.11 - Critical Jalepenos observed not covered.
  • 3-302.12 - Container of dustinator is not labeled.
  • 3-501.16A2 - Critical Repeat All foods in pizza prep observed above 41F (44F-51F).
  • 3-501.17B - Critical Repeat Wings prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 4-202.16 - Soda crate observed used to store utensils.
  • 4-302.12 - No food thermometer on site.
  • 4-501.11 - The Victory prep is not capable of maintaining foods at 41F.
  • 4-501.12 - Cutting board used to cut vegetables is in poor repair.
  • 5-501.113 - Repeat Ouside refuse container is not covered.
  • 5-501.115 - Repeat Large amount of trash observed on ground at outside refuse area.
  • 5-501.16 - There is no trash can at the front hand sink.
  • 6-501.12 - The exhaust vent in the restroom observed with dust accumulation.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
September 18, 2008Routine59Details / Comments
  • 3-501.16A2 - Critical Foods (sausage 45 F, chicken 46 F, cheese 55 F) cold holding at improper temperatures in the Victory pizza prep unit. May need to have unit repaired in order to maintain foods at 41 F.
  • 3-501.17B - Critical Repeat Foods prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded (walk-in cooler).
  • 4-202.11 - Critical The food-contact surface of the small cutting board used to cut vegetables is no longer smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, to allow for cleaning and inspection by an approved method.
February 06, 2008Critical Procedures30Details / Comments
  • 3-501.17B - Critical Wings prepared and packaged by a food processing plant that was opened was not clearly marked at the time the original container was opened in the food establishment and/or if the food is held for more than 24 hours is not indicated with the date or day by which the food shall be consumed on the premises, sold, or discarded.- foods are marked w/ the date of opening.
  • 4-201.11 - The red soda crate used to store utensils is not designed and constructed to be durable.
  • 4-204.112 - There was no temperature measuring device located in the pizza prep.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  • 6-303.11 - Repeat One light bulb observed out at the vent hood.
January 02, 2007Routine16Details / Comments
  • 3-501.16A2 - Critical The chicken wings sitting out at 51F that are being preppped at times, should be moved to the refrigerator.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 5-205.15B - The handsink in the back is dripping.
  • 5-501.16 - Repeat The cardboard refuse container is overflowing and there is cardboard on the ground outside.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  • 6-303.11 - Repeat One light is out in the hood. The light was out over the handsink in the kitchen.
  • 6-501.12 - The floor under the pop has a spill on it.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
June 05, 2006Routine26Details / Comments
  • 3-301.11 - Critical A scoop handle was found in contact with the mozzarella.
  • 3-302.12 - Unlabeled bulk corn flour.
  • 3-501.16A2 - Corrected During Inspection Critical Garlic sauce cold holding at room temperature should be relocated to a different location.
  • 4-101.111 - The nonfood contact surface of the plastic lids in the walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the display case refrigerator.
  • 4-402.11 - Repeat Both hand sinks in the establishment need to be resealed to the wall.
  • 4-501.11 - Hand soap dispenser in the back was observed in a state of disrepair and damaged.
  • 4-501.11 - The door gasket of the prep refrigerator is (missing, damaged).
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the prep refrigerator, on the door inside the prep refrigerator and the inside of the display case refrigerator.
  • 4-903.11 - The shelving in the bathroom was found not stored 6 inches above the floor.
  • 5-205.15B - Repeat There is standing water in the floor sink under the 3-compartment sink which causes an odor.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door has an air gap underneath the doors.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the bathroom hand sink, back hand sink and the front hand sink.
  • 6-501.12 - Repeat The wall and floor under the front hand sink was noted in need of cleaning.The caulk around the 3-compartment sink is moldy.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
November 29, 2005Routine213Details / Comments
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Container of onions stored on the floor in the walk in cooler.
  • 4-402.11 - Both hand sinks need to be sealed to the wall.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand sink fixtures, inside the pizza prep unit, hood filters at the pizza oven are dusty.
  • 5-205.15B - The hand sink in the restroom leaks hot water.The hand sink next to the three part sink leaks water from the faucet fixture when the hot water is turned on.The drain at the three part sink is filled with standing water.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap between the back doors.
  • 6-303.11 - Inadequate light was noted in the walk in cooler (one light out ).
  • 6-501.12 - The wall at the front hand sink was noted in need of cleaning.The floor under the three part sink was noted in need of cleaning.The caulking along the wall at the three part sink is moldy.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
March 01, 2005Routine010Details / Comments
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Container of onions stored on the floor in the walk in cooler.
  • 4-402.11 - Both hand sinks need to be sealed to the wall.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand sink fixtures, inside the pizza prep unit, hood filters at the pizza oven are dusty.
  • 5-205.15B - The hand sink in the restroom leaks hot water.The hand sink next to the three part sink leaks water from the faucet fixture when the hot water is turned on.The drain at the three part sink is filled with standing water.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap between the back doors.
  • 6-303.11 - Inadequate light was noted in the walk in cooler (one light out ).
  • 6-501.12 - The wall at the front hand sink was noted in need of cleaning.The floor under the three part sink was noted in need of cleaning.The caulking along the wall at the three part sink is moldy.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
March 01, 2005Routine010Details / Comments
  • 6-202.14 - The toilet room is not provided with a self-closing door.
  • 6-501.111 - Fruit fly harborage conditions exist by the 3-part sink.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the can opener.
  • 4-502.11 - The food temperature measuring devices were found out of calibration in the range of use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory by the 3-part sink.
  • 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Can of "Raid" ant & roach spray for household use is not permitted to be used in food establishments)
September 09, 2003Routine15Details / Comments
  • 6-202.14 - The toilet room is not provided with a self-closing door.
  • 6-501.111 - Fruit fly harborage conditions exist by the 3-part sink.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the can opener.
  • 4-502.11 - The food temperature measuring devices were found out of calibration in the range of use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory by the 3-part sink.
  • 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Can of "Raid" ant & roach spray for household use is not permitted to be used in food establishments)
September 09, 2003Routine15Details / Comments

October 06, 2009 (Routine)


Violations: Comments:
1. Wash hands frequently and prior to glove use.
2. Be sure pizza poker is cleaned and sanitized every four (4) hours.

April 14, 2009 (Critical Procedures)


Violations: Comments:
No test kit available for testing sanitizer.
Handouts on "Big Five" left with CFM on duty.

September 18, 2008 (Routine)


Violations: Comments:
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager.

February 06, 2008 (Critical Procedures)


Violations: Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

January 02, 2007 (Routine)


Violations: Comments:
Remember a Certified Food Manager must be on duty at all times during hours of operation, including food prep.

June 05, 2006 (Routine)


Violations: Comments:
Bryan Goode F27342 4.4.02

November 29, 2005 (Routine)


Violations: Comments:
Joint inspection

March 01, 2005 (Routine)


Violations:

March 01, 2005 (Routine)


Violations:

September 09, 2003 (Routine)


Violations:

September 09, 2003 (Routine)


Violations:

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