Papa John's Pizza, #112 - 1615 General Booth Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Papa John's Pizza
Address: #112 - 1615 General Booth Boulevard, Virginia Beach, Virginia
Phone: (757) 721-9800
Total inspections: 23
Last inspection: Oct 1, 2009

Restaurant representatives - add corrected or new information about Papa John's Pizza, #112 - 1615 General Booth Boulevard, Virginia Beach, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0060 - Critical No certified food manager on duty
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the pizza prep unit.
  • 1320 - There was no temperature measuring device located in the pizza prep unit.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - Wall at 3 compartment sink and base tile at mop sink are not maintained in good repair
  • 2890 - Repeat Light bulb above the pizza oven are not shielded, coated, or otherwise shatter-resistant.
October 01, 2009Routine15Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Soda stored on the floor or food stored less than 6" above the floor.
  • 2890 - Light bulb above the oven is not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 20 foot candles of light was noted in the Victory and Frigidaire refrigerators.
  • 3220 - Repeat Mops not hung up to air dry.
April 03, 2009Routine05Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the pizza prep.
  • 3170 - Repeat Tile missing, wall does not have smooth and easily cleanable surface, toilet top missing, and hand sink off the wall is not maintained in good repair
  • 3270 - Repeat Methods are not being used to control pests/flies.
October 23, 2008Follow-up03Details / Comments
  • 0240 - Employees observed working in the food service area without proper beard restraints.
  • 0820 A 2 - Critical Repeat Sausage, ham and tomatoes were cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the pizza prep.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the rest-room.
  • 3170 - Repeat Tile missing, wall does not have smooth and easily cleanable surface, toilet top missing, and hand sink off the wall is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
  • 3270 - Repeat Methods are not being used to control pests/flies.
September 17, 2008Routine16Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after taking a break or answering phone calls.
  • 0240 - Employees observed working in the food service area without proper hair restraints Long hair hanging below shoulder.
  • 0470 - Critical Unwrapped or uncovered food in the prep area under counter.
  • 0820 A 2 - Critical Sausage and pepperoni cold holding at improper temperatures. Top cover not in place when not busy
  • 1320 - Repeat There was no temperature measuring device located in the small cooler and victory prep cooler.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area
  • 3170 - Repeat Toilet top cover is not maintained in good repair/cover is missing. Kitchen ceiling tile not in place
March 13, 2008Routine34Details / Comments
  • 1320 - There was no temperature measuring device located in the prep cooler.
  • 2000 - Repeat Pizza paddle were found stored on the back of three compartment sink between the wall.
  • 2280 - Critical There is no handwash lavatory at front area, preventing routine handwashing by food workers.
  • 2350 ii - Front hand sink near pizza oven in poor repair.
  • 3170 - Repeat Employee's toilet is not maintained in good repair. Top cover is missing and ceiling tile in kitchen is missing.
  • 3270 - Methods are not being used to control pests. flies in store food prep area.
  • 3340 - Critical Repeat Containers of stainless steel cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 18, 2007Routine25Details / Comments
  • 1570 - Food scoop was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 50 foot candles of light was noted in the hood
  • 3170 - Repeat Ceiling tile is not maintained in good repair
March 27, 2007Routine15Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  • 1570 - The door gasket of the reach-in cooler is damaged.
  • 2000 - Knife were found stored at the back of three compartment sink and wall.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the hand sink
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Missing tile and adjacent ceiling is not maintained in good repair
  • 3340 - Critical Repeat Containers of degreaser 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 16, 2006Routine36Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods on the make table
  • 0820 - Critical Repeat Food on top of the make table cold holding at improper temperatures.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
  • 3340 - Critical Containers of stainless steel cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 14, 2005Routine23Details / Comments
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 0820 - Corrected During Inspection Critical Ham and sausage in upper section of prep refrigerator cold holding at improper temperatures.
  • 1320 - Repeat There were no temperature measuring devices located in the low boy prep refrigerator and Darby refrigerator.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 2890 - Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3220 - Repeat Mops not hung up to air dry.
May 11, 2005Routine34Details / Comments
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 0820 - Corrected During Inspection Critical Ham and sausage in upper section of prep refrigerator cold holding at improper temperatures.
  • 1320 - Repeat There were no temperature measuring devices located in the low boy prep refrigerator and Darby refrigerator.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 2890 - Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3220 - Repeat Mops not hung up to air dry.
May 11, 2005Routine34Details / Comments
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3080 - Less than 50 foot candles of light was noted in the walk in refrigerator.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 0060 - Critical No certified Food manager present.
December 16, 2004Routine14Details / Comments
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3080 - Less than 50 foot candles of light was noted in the walk in refrigerator.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 0060 - Critical No certified Food manager present.
December 16, 2004Routine14Details / Comments
  • 1320 - There was no temperature measuring device located in the Danby refrigerator.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables
  • 0550 - Repeat Dispensing utensils improperly stored between uses.(Scoop handles in food)
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(Employee touching face and using towel around waist to clean hands)
September 17, 2004Routine22Details / Comments
  • 1320 - There was no temperature measuring device located in the Danby refrigerator.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables
  • 0550 - Repeat Dispensing utensils improperly stored between uses.(Scoop handles in food)
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(Employee touching face and using towel around waist to clean hands)
September 17, 2004Routine22Details / Comments
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food storage area.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2310 B - The handwash station at the cookline is being used for purposes other than washing hands.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Corrected
June 16, 2004Routine16Details / Comments
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food storage area.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2310 B - The handwash station at the cookline is being used for purposes other than washing hands.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Corrected
June 16, 2004Routine16Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - In-use utensils improperly stored between use.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food serve area.
  • 1570 - Repeat Cutting board was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 0480 - Unlabeled food containers.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
February 12, 2004Routine07Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - In-use utensils improperly stored between use.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food serve area.
  • 1570 - Repeat Cutting board was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 0480 - Unlabeled food containers.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
February 12, 2004Routine07Details / Comments
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3170 - Ceiling tiles are not maintained in good repair
  • 0220 - Critical Repeat The staff are consuming food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Corrected
November 04, 2003Routine12Details / Comments
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3170 - Ceiling tiles are not maintained in good repair
  • 0220 - Critical Repeat The staff are consuming food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Corrected
November 04, 2003Routine12Details / Comments
  • 0220 - Critical The staff are storing beveridges in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the small refridgerator is not accurate.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3290 - Tools noted to be stored in such a way that it is contaminating food serve area.
  • 3240 - Handwashing facilities are unclean and not maintained
July 16, 2003Routine14Details / Comments
  • 0220 - Critical The staff are storing beveridges in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the small refridgerator is not accurate.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3290 - Tools noted to be stored in such a way that it is contaminating food serve area.
  • 3240 - Handwashing facilities are unclean and not maintained
July 16, 2003Routine14Details / Comments

October 01, 2009 (Routine)



Violations:
  • 0060 - Critical No certified food manager on duty
    A certified food manager is required for 8 hours of every day of operation.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the pizza prep unit.
    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
  • 1320 - There was no temperature measuring device located in the pizza prep unit.
    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 quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - Wall at 3 compartment sink and base tile at mop sink are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2890 - Repeat Light bulb above the pizza oven are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Risk factors discussed with manager.

April 03, 2009 (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.
  • 0610 - Soda stored on the floor or food stored less than 6" above the floor.
    Elevate beverage storage onto approved shelving with minimum 6" legs or casters.
  • 2890 - Light bulb above the oven is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 20 foot candles of light was noted in the Victory and Frigidaire refrigerators.
    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
  • 3220 - 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.
Comments:
Violations discussed and corrected.

October 23, 2008 (Follow-up)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the pizza prep.
    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.
  • 3170 - Repeat Tile missing, wall does not have smooth and easily cleanable surface, toilet top missing, and hand sink off the wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Repeat Methods are not being used to control pests/flies.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Visit today was a follow-up; some corrections have been made.

September 17, 2008 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper beard 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.
  • 0820 A 2 - Critical Repeat Sausage, ham and tomatoes were cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the pizza prep.
    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.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the rest-room.
    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
  • 3170 - Repeat Tile missing, wall does not have smooth and easily cleanable surface, toilet top missing, and hand sink off the wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3270 - Repeat Methods are not being used to control pests/flies.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Certified Food Manager certificated need to verify someone is certified for the facility. Several of the violations are repeat violations, over several months. If violations are not corrected in the next 30 days notices of violations will be issued. If foods on the pizza prep unit can not be maintain at temperatures of 41 or below, then time may need to be used as a control.

March 13, 2008 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after taking a break or answering phone calls.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints Long hair hanging below shoulder.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the prep area under counter.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Critical Sausage and pepperoni cold holding at improper temperatures. Top cover not in place when not busy
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the small cooler and victory prep cooler.
    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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area
    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
  • 3170 - Repeat Toilet top cover is not maintained in good repair/cover is missing. Kitchen ceiling tile not in place
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed and/ or corrected during inspection. Expired CFM certificate advised to enroll immediately to avoid citation for not having CFM on duty.

September 18, 2007 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the prep cooler.
    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.
  • 2000 - Repeat Pizza paddle were found stored on the back of three compartment sink between the wall.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2280 - Critical There is no handwash lavatory at front area, preventing routine handwashing by food workers.
    Install an additional handwash lavatory at front area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2350 ii - Front hand sink near pizza oven in poor repair.
    Repair plumbing.
  • 3170 - Repeat Employee's toilet is not maintained in good repair. Top cover is missing and ceiling tile in kitchen is missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Methods are not being used to control pests. flies in store food prep area.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3340 - Critical Repeat Containers of stainless steel cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of stainless steel cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction/test strips and metal stem food thermometer both verified and available during inspection.

March 27, 2007 (Routine)



Violations:
  • 1570 - Food scoop was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the food scoop 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 food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 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.
  • 3080 - Less than 50 foot candles of light was noted in the hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat Ceiling tile is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed for correction.

October 16, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1570 - The door gasket of the reach-in cooler is damaged.
    Repair or replace the reach-in cooler door gasket in accordance with the manufacturer's specifications.
  • 2000 - Knife were found stored at the back of three compartment sink and wall.
    Store knife in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the hand sink
    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
  • 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 - Missing tile and adjacent ceiling is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Repeat Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser 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.
Comments:
Violations discussed and /or corrected during inspection/instructed to post health permit for public view, CFM certificate required in the store. Health permit issued.

November 14, 2005 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods on the make table
    Store food in packages, covered containers, or wrappings.
  • 0820 - Critical Repeat Food on top of the make table cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3340 - Critical Containers of stainless steel cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed and/or corrected with the manager. Some form of surface sanitizer should be present during hours of operation as well as a Certified Food Manager.

May 11, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 0820 - Corrected During Inspection Critical Ham and sausage in upper section of prep refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There were no temperature measuring devices located in the low boy prep refrigerator and Darby refrigerator.
    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.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
    Clean and sanitize these surfaces for food contact.
  • 2890 - Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3220 - 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.
Comments:
Violations discussed for correction. Certified manager not available.

May 11, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 0820 - Corrected During Inspection Critical Ham and sausage in upper section of prep refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There were no temperature measuring devices located in the low boy prep refrigerator and Darby refrigerator.
    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.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
    Clean and sanitize these surfaces for food contact.
  • 2890 - Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3220 - 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.
Comments:
Violations discussed for correction. Certified manager not available.

December 16, 2004 (Routine)



Violations:
  • 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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3080 - Less than 50 foot candles of light was noted in the walk in refrigerator.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 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.
  • 0060 - Critical No certified Food manager present.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
All violations discussed and/or corrected with manager. There was no Certified Food Manager present. Please ensure an employee is certified with the Virginia Beach Dept of Public Health by the next scheduled inspection.

December 16, 2004 (Routine)



Violations:
  • 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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3080 - Less than 50 foot candles of light was noted in the walk in refrigerator.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 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.
  • 0060 - Critical No certified Food manager present.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
All violations discussed and/or corrected with manager. There was no Certified Food Manager present. Please ensure an employee is certified with the Virginia Beach Dept of Public Health by the next scheduled inspection.

September 17, 2004 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the Danby refrigerator.
    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.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.(Scoop handles in food)
    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.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(Employee touching face and using towel around waist to clean 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.
Comments:
All violations discussed and/or corrected with manager. Advised CFM to get certified in the city of Virginia Beach not Hampton.

September 17, 2004 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the Danby refrigerator.
    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.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.(Scoop handles in food)
    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.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(Employee touching face and using towel around waist to clean 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.
Comments:
All violations discussed and/or corrected with manager. Advised CFM to get certified in the city of Virginia Beach not Hampton.

June 16, 2004 (Routine)



Violations:
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0550 - Repeat 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food storage area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 2310 B - The handwash station at the cookline is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Corrected
    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.
Comments:
Critical item corrected.

June 16, 2004 (Routine)



Violations:
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0550 - Repeat 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food storage area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 2310 B - The handwash station at the cookline is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Corrected
    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.
Comments:
Critical item corrected.

February 12, 2004 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food serve area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 1570 - Repeat Cutting board was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting board 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 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.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed violations with Manager.

February 12, 2004 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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.
  • 3290 - Repeat Tools noted to be stored in such a way that it is contaminating a food serve area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 1570 - Repeat Cutting board was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting board 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 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.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed violations with Manager.

November 04, 2003 (Routine)



Violations:
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 3170 - Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0220 - Critical Repeat The staff are consuming food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Corrected
    Provide a designated area where employees may consume food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
Comments:
Critical item corrected.

November 04, 2003 (Routine)



Violations:
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 3170 - Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0220 - Critical Repeat The staff are consuming food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Corrected
    Provide a designated area where employees may consume food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
Comments:
Critical item corrected.

July 16, 2003 (Routine)



Violations:
  • 0220 - Critical The staff are storing beveridges in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All beveridges stored must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the small refridgerator is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 3290 - Tools noted to be stored in such a way that it is contaminating food serve area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Critical item corrected, violations discussed with CFM.

July 16, 2003 (Routine)



Violations:
  • 0220 - Critical The staff are storing beveridges in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All beveridges stored must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the small refridgerator is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 3290 - Tools noted to be stored in such a way that it is contaminating food serve area.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Critical item corrected, violations discussed with CFM.

Do you have any questions you'd like to ask about Papa John's Pizza? Post them here so others can see them and respond.

×
Papa John's Pizza respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Papa John's Pizza to others? (optional)
  
Add photo of Papa John's Pizza (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Virginia Beach Healthcare & RehabilitationVirginia Beach, VA
*
Back Bay Gourmet/Super SuppersVirginia Beach, VA
*****
Captain George's Seafood RestaurantVirginia Beach, VA
****
Rally'sVirginia Beach, VA
*****
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****

Restaurants in neighborhood

Name

Far East Buffet
Zero's Subs
Farm Fresh Supermarket/Starbucks #197
Burger King #5322
Awful Arthur's Restaurant
Italian Cafe
Quiznos
Pizza Hut #4575


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.