Papa John's Pizza, 5192 Providence Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Papa John's Pizza
Address: 5192 Providence Road, Virginia Beach, Virginia
Phone: (757) 467-7272
Total inspections: 20
Last inspection: Apr 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1320 - Repeat There was no temperature measuring device located in the prep unit.April 23, 2009Routine01Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
  • 3080 - Less than 10 foot candles of light was noted in the dry storage.
  • 3170 - Repeat Ceiling tiles are not maintained in good repair.
October 20, 2008Routine04Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 2120 - Critical The water heater / boiler serving the food service establishment is no longer operable.
  • 2120 - Critical Water heater observed turned off or not set at the proper temperature.
  • 2190 - Water from the handwashing sinks throughout the restaurant was measured at a temperature less than 110F.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the prep area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The ceiling tile is missing in the prep area and is not maintained in good repair
  • 3220 - Repeat Mops not hung up to air dry.
  • 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
April 07, 2008Routine26Details / Comments
  • 0610 - Repeat Sodas stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Ham, sausage and cheese cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the True and Victory refrigerators.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
September 21, 2007Routine15Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Sodas stored on the floor or food stored less than 6" above the floor.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the can opener blade
  • 2000 - Single service items observed unprotected from contamination. The pizza boxes were stored on the floor.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 3220 - Mops not hung up to air dry.
March 14, 2007Routine09Details / Comments
  • 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 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 tomato sauce cans)
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the food contact surfaces: pizza pans
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.- Peep hole in back door not screened and also the bottom of the door needs weather stripping to prevent infestation of insects and rodents.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in employee restroom.
  • 3180 - Floor in the employees restroom noted in need of cleaning.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 11, 2006Routine35Details / Comments
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 3290 - Corrected During Inspection Mops noted to be stored in such a way that it is contaminating food.
March 13, 2006Routine11Details / Comments
3090 - Repeat Ventilation in toilet room is not sufficient to keep rooms free of excessive obnoxious odorsNovember 02, 2005Follow-up01Details / Comments
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 0130 - Critical Food employees observed prepping pizza with soiled fingernails.
  • 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) Damaged cans of tomato sauce on storage shelf.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2890 - Light bulbs in 3-door refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the prep area and toilet room.
  • 3170 - Repeat Cove molding is not maintained in good repair
  • 3330 - Critical Working containers of chemicals are not properly labeled.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 27, 2005Routine85Details / Comments
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1320 - Repeat There were no temperature measuring devices located in the reach-in refrigerators..
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  • 3090 - Ventilation is not sufficient to keep toilet room free of excessive obnoxious odors
  • 3170 - Repeat Cove molding is not maintained in good repair
  • 3220 - Repeat Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 29, 2005Routine39Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the kitchen.
  • 0560 - Repeat Napkins in contact with food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food in upper section of prep refrigerator cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the low boy refrigerator.
  • 1730 - The thermometer in the low boy prep refrigerator is not in good repair and/ or not accurate in the range of use.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Cove molding is not maintained in good repair
  • 3220 - Repeat Mops not hung up to air dry.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 22, 2005Routine49Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the kitchen.
  • 0560 - Repeat Napkins in contact with food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food in upper section of prep refrigerator cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the low boy refrigerator.
  • 1730 - The thermometer in the low boy prep refrigerator is not in good repair and/ or not accurate in the range of use.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Cove molding is not maintained in good repair
  • 3220 - Repeat Mops not hung up to air dry.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 22, 2005Routine49Details / Comments
  • 0560 - Napkins in contact with food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. Corrected.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 0060 - Critical Employee who can demonstrate knowledge not available.
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in refrigerator.
  • 2890 - Repeat Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
September 27, 2004Routine44Details / Comments
  • 0560 - Napkins in contact with food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. Corrected.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 0060 - Critical Employee who can demonstrate knowledge not available.
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in refrigerator.
  • 2890 - Repeat Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
September 27, 2004Routine44Details / Comments
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigerator.
  • 2890 - Repeat Light bulb in walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 1570 - The shelving in the walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
March 19, 2004Routine15Details / Comments
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigerator.
  • 2890 - Repeat Light bulb in walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 1570 - The shelving in the walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
March 19, 2004Routine15Details / Comments
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0470 - Repeat Unwrapped or uncovered food in the pizza prep unit.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 3270 - A fly harborage conditions exist
  • 1320 - Repeat There was no temperature measuring device located in the Victory reach-in unit.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3180 - The floor in the walk-in refrigerator noted in need of cleaning.
July 21, 2003Routine09Details / Comments
  • 3220 - Repeat Mops and brooms not hung up to air dry.
  • 0470 - Repeat Unwrapped or uncovered food in the pizza prep unit.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 3270 - A fly harborage conditions exist
  • 1320 - Repeat There was no temperature measuring device located in the Victory reach-in unit.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3180 - The floor in the walk-in refrigerator noted in need of cleaning.
July 21, 2003Routine09Details / Comments
  • 3030 - No disposable towels were provided at the employee hand washing lavatory in the prep area.
  • 3220 - Mops and brooms not hung up to air dry.
  • 0470 - Unwrapped or uncovered food in the Danby reach-in refrigerator.
  • 0550 - In-use utensils improperly stored between use.
  • 2830 - Floor and wall juncture under the 3-c sink is in poor repair.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in the Victory reach-in refrigerator.
  • 2890 - Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3170 - The shelving in the walk-in refrigerator is not maintained in good repair
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
February 14, 2003Routine011Details / Comments
  • 3030 - No disposable towels were provided at the employee hand washing lavatory in the prep area.
  • 3220 - Mops and brooms not hung up to air dry.
  • 0470 - Unwrapped or uncovered food in the Danby reach-in refrigerator.
  • 0550 - In-use utensils improperly stored between use.
  • 2830 - Floor and wall juncture under the 3-c sink is in poor repair.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in the Victory reach-in refrigerator.
  • 2890 - Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3170 - The shelving in the walk-in refrigerator is not maintained in good repair
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
February 14, 2003Routine011Details / Comments

April 23, 2009 (Routine)



Violation: 1320 - Repeat There was no temperature measuring device located in the 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.
Comments:
All violation discussed with certified food manager.

October 20, 2008 (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.
  • 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
    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.
  • 3080 - Less than 10 foot candles of light was noted in the dry storage.
    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.
  • 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:
All violations discussed with manager.

April 07, 2008 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 2120 - Critical The water heater / boiler serving the food service establishment is no longer operable.
    EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
  • 2120 - Critical Water heater observed turned off or not set at the proper temperature.
    Ensure that water heater is turned on and set at proper operating temperature.
  • 2190 - Water from the handwashing sinks throughout the restaurant was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3030 - 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
  • 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 - The ceiling tile is missing in the prep area and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
    Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
Comments:
Permit to operate temporarily suspended until water heater is repaired.

September 21, 2007 (Routine)



Violations:
  • 0610 - Repeat Sodas 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.
  • 0820 - Critical Ham, sausage and cheese 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 True and Victory refrigerators.
    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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 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.
  • 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 for correction.

March 14, 2007 (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 - Sodas 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.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
    Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the can opener blade
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination. The pizza boxes were stored on the floor.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 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.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction.

August 11, 2006 (Routine)



Violations:
  • 0220 - Critical In use 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 - 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 tomato sauce cans)
    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.
  • 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the food contact surfaces: pizza pans
    Clean and sanitize these surfaces for food contact.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.- Peep hole in back door not screened and also the bottom of the door needs weather stripping to prevent infestation 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.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in employee restroom.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3180 - Floor in the employees restroom 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.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Discussed violations with operator. Advised operator not to stack PHF's in prep refrigerator in order to keep a better temperature.

March 13, 2006 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
    Clean and sanitize these surfaces for food contact.
  • 3290 - Corrected During Inspection Mops noted to be stored in such a way that it is contaminating food.
    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.
Comments:
Violations discussed for correction. Restaurant being maintained in good sanitary condition. Improvement noted.

November 02, 2005 (Follow-up)



Violation: 3090 - Repeat Ventilation in toilet room is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Comments:
Follow-up to Notice of Violation letter. All violations noted on 10/27/05 inspection have been corrected. Three-door refrigerator is not in use. Restaurant in much improved sanitary condition. Manager enrolled in 11/07/05 certification class.

October 27, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 0130 - Critical Food employees observed prepping pizza with soiled fingernails.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 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) Damaged cans of tomato sauce on storage shelf.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 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.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2890 - Light bulbs in 3-door refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the prep area and toilet 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 Cove molding is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3330 - Critical Working containers of chemicals are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Repair person contacted to repair refrigeration units. Potentially hazardous food must be held below 41 degrees Fahrenheit. Notice of Violation Letter given to PIC.

June 29, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 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 - Repeat There were no temperature measuring devices located in the reach-in refrigerators..
    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.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3090 - Ventilation is not sufficient to keep toilet room free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Repeat Cove molding is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Certified manager or certificates not available.

February 22, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the kitchen.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0560 - Repeat Napkins in contact with food.
    Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food 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 was no temperature measuring device located in the low boy 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 thermometer in the low boy prep refrigerator is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Cove molding is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Manager's updated certificate not available.

February 22, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the kitchen.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0560 - Repeat Napkins in contact with food.
    Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Potentially hazardous food 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 was no temperature measuring device located in the low boy 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 thermometer in the low boy prep refrigerator is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Cove molding is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Corrected During Inspection Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Manager's updated certificate not available.

September 27, 2004 (Routine)



Violations:
  • 0560 - Napkins in contact with food.
    Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. Corrected.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 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.
  • 0060 - Critical Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in 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.
  • 2890 - Repeat 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.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Manager's certificate has expired.

September 27, 2004 (Routine)



Violations:
  • 0560 - Napkins in contact with food.
    Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator. Corrected.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 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.
  • 0060 - Critical Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in 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.
  • 2890 - Repeat 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.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Manager's certificate has expired.

March 19, 2004 (Routine)



Violations:
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0220 - Critical 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.
  • 0550 - Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach in 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.
  • 2890 - Repeat Light bulb in walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - The shelving in the walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All violations discussed with the manager for correction. The health dept. permit was renewed.

March 19, 2004 (Routine)



Violations:
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0220 - Critical 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.
  • 0550 - Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach in 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.
  • 2890 - Repeat Light bulb in walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - The shelving in the walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
All violations discussed with the manager for correction. The health dept. permit was renewed.

July 21, 2003 (Routine)



Violations:
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Repeat Unwrapped or uncovered food in the pizza prep unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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 - Repeat 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.
  • 3270 - A fly harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1320 - Repeat There was no temperature measuring device located in the Victory reach-in 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3180 - The floor in the walk-in refrigerator 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.
Comments:
All violations discussed and/or corrected by the manager.

July 21, 2003 (Routine)



Violations:
  • 3220 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Repeat Unwrapped or uncovered food in the pizza prep unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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 - Repeat 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.
  • 3270 - A fly harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1320 - Repeat There was no temperature measuring device located in the Victory reach-in 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3180 - The floor in the walk-in refrigerator 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.
Comments:
All violations discussed and/or corrected by the manager.

February 14, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided at the employee 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
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Unwrapped or uncovered food in the Danby reach-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 2830 - Floor and wall juncture under the 3-c sink is in poor repair.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the Victory reach-in 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.
  • 2890 - Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - The shelving in the 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.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
Comments:
All violations discussed and/or corrected during the inspection.

February 14, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided at the employee 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
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Unwrapped or uncovered food in the Danby reach-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 2830 - Floor and wall juncture under the 3-c sink is in poor repair.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the Victory reach-in 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.
  • 2890 - Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - The shelving in the 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.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
Comments:
All violations discussed and/or corrected during the inspection.

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