Papa John's Pizza, 3360 Military Highway, South, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Papa John's Pizza
Address: 3360 Military Highway, South, Chesapeake, Virginia
Total inspections: 21
Last inspection: Aug 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical The pizza fixings and chicken wings stored in the make unit's refrigeration compartments were cold holding at improper temperatures.
  • 1450 - The refrigerated pizza make unit and the reach-in cooler were not maintaining a cold-holding temperature of<= 41 degrees Fahrenheit (F).
  • 1320 - There was no temperature measuring device located in the reach-in cooler or pizza make unit.
  • 2910 - Insect control device is located over the pizza make counter.
  • 3270 - Critical Live flies observed in the food preparation area.
  • 1570 - The door gasket of the pizza make unit is damaged.
August 19, 2009Routine24Details / Comments
  • 0190 - Food employee with fingernail decorations other than nail polish observed handling exposed food.
  • 0210 - Food employee wearing a stained shirt.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PIZZA SCREENS
December 30, 2008Routine03Details / Comments
No violation noted during this evaluation. August 05, 2008Follow-up00Details / Comments
  • 0200 - Employees wearing rings with non-smooth surfaces while preparing pizzas for the oven.
  • 0610 - Repeat Sodas stored in crates observed stored on the floor.
  • 1570 - Repeat Missing lid for the toilet bowl.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, EXTERIOR TOP OF PIZZA OVEN, RESTROOM DOOR, AND THE WIRE RACK OVER THE 3-COMPARTMENT SINK.
  • 1790 - Repeat The support brackets and rods for the pizza oven conveyor screen were observed soiled with accumulations of grime and debris.
  • 2000 - Repeat Pizza boxes observed stored on the floor atop inverted food containers.
  • 2890 - Repeat Ceiling light fixture not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat Ceiling light fixture and several fluorescent ceiling lights were inoperable.
  • 3180 - Repeat WALLS in both the food preparation, handwashing, and dishwashing areas were noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
July 29, 2008Follow-up010Details / Comments
  • 0220 - Critical Evidence of employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without a proper hair restraint.
  • 0470 - Corrected During Inspection Critical Remnants of an eaten pizza observed in the cardboard box storing the take-out BBQ sauce condiments.
  • 0570 - Employee observed drying her hands on her apron after washing her hands.
  • 0610 - Repeat Sodas stored in crates observed stored on the floor.
  • 1010 - Repeat Sponges are being used to wipe down food contact surface of the food pans and utensils.
  • 1320 - Repeat There was no temperature measuring device located in the pizza make unit's refrigeration compartment.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Missing lid for the toilet bowl.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, EXTERIOR TOP OF PIZZA OVEN, INSIDE CARDBOARD BOXES STORING SAUCE CONDIMENTS, RESTROOM DOOR, AND THE WIRE RACK OVER THE 3-COMPARTMENT SINK.
  • 1790 - Repeat The support brackets and rods for the pizza oven conveyor screen were observed soiled with accumulations of grime and debris.
  • 2000 - Repeat Pizza boxes observed stored on the floor atop inverted food containers.
  • 2720 - Repeat Dumpster lids were open or uncovered.
  • 2890 - Ceiling light fixture not shielded, coated, or otherwise shatter-resistant.
  • 3030 - Missing towel dispenser at the pizza oven handsink.
  • 3030 - Repeat No disposable towels were provided at the hand washing stations.
  • 3170 - Ceiling light fixture and several fluorescent ceiling lights were inoperable.
  • 3180 - WALLS in both the food preparation, handwashing, and dishwashing areas were noted in need of cleaning.
  • 3260 - Clean aprons stored along side and atop the containers of cleaning products.
  • 3290 - Corrected During Inspection Soiled dust pan and broom stored in contact with the pizza boxes.
  • 3340 1 - Aerosol can of RAID observed stored along side of cleaning products.
  • 3380 - Critical The quaternary ammonium sanitizer concentration level in both the 3-compartment sink basin and the wiping cloth buckets was measures at a concentration level >400 parts per million (ppm).
July 15, 2008Routine318Details / Comments
  • 1570 - Repeat Hole observed in the mop sink's faucet attachment causing water to stream onto the floor when the faucet is turned on,
  • 1790 - Repeat The cavity of the pizza oven is observed soiled.
  • 3220 - Repeat Mop not hung up to air dry.
January 17, 2008Follow-up03Details / Comments
  • 0160 - Critical Employee not washing his hands before making a pizza.
  • 0470 - Corrected During Inspection Critical Onions observed being prepared on a soiled cutting board.
  • 0610 - Cases of pizza sauce and sodas were stored on the floor or stored less than 6" above the floor.
  • 1010 - Sponges are being used to wash utensils and equipment.
  • 1320 - Repeat There was no temperature measuring device located in the pizza make table and under counter reach-in refrigeration compartments.
  • 1450 - The under counter reach-in cooler storing salad dressing and other food condiments was not maintaining a refrigeration temperature<= 41 F.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Hole observed in the mop sink's faucet attachment causing water to stream onto the floor when the faucet is turned on,
  • 1570 - Employee paper towel dispenser not dispensing paper towels.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARD.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, COUNTER-MOUNTED FAN, and the DOORS FOR THE WALK-IN COOLER, OFFICE, AND RESTROOM.
  • 1790 - The cavity of the pizza oven is observed soiled.
  • 2000 - Pizza boxes were found stored on the floor on inverted plastic trays.
  • 2310 - Critical The handwashing facility located at the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster lids were left open while unattended.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
  • 3030 - Repeat No disposable towels were provided at the pizza make table and dishwashing area handsinks.
  • 3180 - Floor under the equipment and the floor/wall junctures throughout the facility were noted in need of cleaning.
  • 3220 - Repeat Mop not hung up to air dry.
  • 3660 - Establishment operating without a valid permit since January 1, 2008 due to not submitting permit renewal application + fee until January 9, 2008.
January 10, 2008Routine415Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigeration compartments.
  • 2310 B - Corrected During Inspection Repeat The handwash station next to the make table is being used as a food dump station.
  • 2720 - Repeat Dumpster's sliding door was left open while unattended.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employee restroom.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing sink basins were unclean.
July 20, 2007Routine06Details / Comments
  • 0060 - Critical Repeat There is no Certified Food Manager (CFM) registered with this facility.
  • 0240 - Employee observed working in the food service area without proper hair restraint.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
January 11, 2007Routine12Details / Comments
  • 0060 - Critical No Certified Food Manager (CFM) registered for this facility.
  • 0380 - Corrected During Inspection Critical Repeat Dented cans of pizza sauce stored for use on the food can rack.
  • 0470 A 4 - Uncovered containers of food stored in the refrigeration compartments.
  • 0820 - Critical BLEU CHEESE DRESSING cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration units are not properly dated for disposition after opening.
  • 1320 - There was no temperature measuring device located in the REACH-IN COOLER or MAKE TABLE'S REFRIGERATION COMPARTMENT.
  • 1450 - The reach in refrigerator is not maintaining the proper cold-holding temperature.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PIZZA OVEN'S VENTILATION HOOD/FILTERS.
  • 2000 - Repeat Pizza boxes were found stored on inverted dough pans or on the floor.
  • 2260 - Critical Observed a hose attached to the mop sink's faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2310 B - The handwash sink basins are being used as a dump stations.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3150 - Unopened dented cans of food are not being stored in a separate designated area.
  • 3330 - Critical Working containers of SANITIZER are not properly labeled.
  • 3380 - Corrected During Inspection Critical The QUATERNARY AMMONIUM SANITIZER in the spray bottles was measured at >500 parts per million (ppm).
November 07, 2006Routine79Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants: dented food cans
  • 0450 C - Excessive bare hand contact with exposed food : cup floating in the peppers.
  • 0570 - Repeat Wiping cloths improperly stored between uses.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1100 - The food contact surface of the damaged plastic containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1580 - The cutting board on top of the canned goods rack is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: shelf under cutting table, canned goods rack, can opener, computer monitor and keyboard, radios, pan of utensils.
  • 1930 - Soiled linens were found stored improperly.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3020 - Soap dispenser observed in disrepair at front prep area.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3050 - No waste receptacle provided at handwashing lavatory in the front prep area.
  • 3170 - Repeat Physical structure is not maintained in good repair: detached baseboard tiles, light out in walk in, damaged ceiling tiles.
  • 3180 - Repeat Kitchen floor and baseboards, rest room fan, walk in ceiling noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 11, 2006Routine215Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: ovens, monitor, keyboard, radios, can opener, canned goods rack and board on top(do not use as a cutting board), plastic storage rack, tub of utensils and smallwares.
  • 2000 - Pizza boxes were found stored on floor and on dough pans.
  • 2890 - Light bulb in walk in not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Baseboard is not maintained in good repair
  • 3180 - Repeat Baseboards and floor noted in need of cleaning.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
December 07, 2005Routine--Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between uses.
  • 0820 - Critical Bags of chicken cold holding at improper temperature in the Danby refrigerator.
  • 1100 - Critical Some surfaces of the board on top of the canned goods rack are not accessible for cleaning and inspection.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: floor fan, computer, pizza screens, radio, make table, ovens, canned goods rack,....
  • 3180 - Repeat Kitchen floor, baseboards, and some wall areas noted in need of cleaning.
  • 3240 - Handwashing facilities at front prep area need cleaning.
  • 3270 - Critical Numerous flies observed in the kitchen.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 31, 2005Routine44Details / Comments
  • 0570 - Wiping cloths improperly stored between uses(400 ppm quats).
  • 0610 - Repeat Sodas stored on the floor or food stored less than 6" above the floor.
  • 0640 - Repeat Food is subject to environmental sources of contamination during preparation- cards are falling off the inside of the lid into the pizza toppings.
  • 1100 - The food contact surfaces of the cracked plastic containers and taped docker are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the Danby refrigerator.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: canned goods cart and board, smallwares pan, Danby refrigerator, pizza screens .
  • 1930 - Soiled linen bag tray is heavily soiled.
  • 2310 - Critical The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 3180 - Repeat Rest room fan, oven exhaust hood noted in need of cleaning.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 31, 2005Routine29Details / Comments
  • 0220 - Critical The staff is eating on the cutting table where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0640 - Sign cards are falling off the maketable lid into the pans of toppings. Food is subject to environmental sources of contamination during preparation. Radio sitting on prep table.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cutting board on top of the canned goods rack, monitor and keyboard, small refrigerator, pizza screens, floor fan.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3180 - Repeat Rest room exhaust fan noted in need of cleaning.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 10, 2005Routine24Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the make table.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: employee refrigerator, cutting board on canned goods rack, make table interior, room fans.
  • 0610 - Food(onions) stored on the floor or food stored less than 6" above the floor.
  • 3180 - Repeat Rest room exhaust fan noted in need of cleaning.
October 12, 2004Routine04Details / Comments
  • 3220 - Mops not hung up to air dry.
  • 0550 - In-use utensils (Topping scoops) improperly stored between use.
  • 1570 - Repeat The door gasket of the make table is (missing, damaged).
  • 3170 - Repeat Baseboards are not maintained in good repair
  • 3180 - Repeat Exhaust fan located in the restroom noted in need of cleaning.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza screens, can opener, and cutting board.
  • 0380 - Critical Food packages (Dented cans of pizza sauce) are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0820 - Critical Foods on make table are being held at a temperature that is not consistant with safe food practices.
June 28, 2004Routine37Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the maketable or small reach in unit..
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back kitchen area.
  • 0570 - Wiping cloths improperly stored between uses (sitting on hand sink).
  • 3180 - Repeat Walk in fan guards and rest room fan noted in need of cleaning.
  • 1150 - Observed inverted dough pans used as storage racks.
  • 1570 - Repeat The door gaskets of the maketable are in disrepair.
  • 2720 - Outside refuse container was uncovered(dumpster doors open).
March 01, 2004Routine--Details / Comments
  • 1770 - Repeat Observed accumulations of food debris on the following food contact surfaces: cutting board, can opener, canned goods rack, plastic tub of utensils.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: room fan.
  • 3170 - Repeat Some baseboard areas not maintained in good repair
  • 3180 - Repeat Walk in fans, floor, and kitchen floor under racks noted in need of cleaning.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1570 - Door gasket on make table was observed in a state of disrepair and damaged.
  • 0570 - Wiping cloths sitting in solution left from previous day.
November 03, 2003Routine06Details / Comments
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  • 3340 - Critical Repeat Containers of cleaners hanging over the cutting table are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3170 - Repeat Baseboard areas are not maintained in good repair
  • 2310 - Critical Repeat The handwashing facility located near the walk in is blocked, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1320 - There was no temperature measuring device located in the make table or small reach in.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the rest room.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: small reach in, maketable, can opener, board, and cart, tub of smallwares over dish sinks.
July 01, 2003Routine28Details / Comments
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: silver reach in refrigerator, maketable, canned good rack.
  • 1100 - The food contact surface of the can opener is rusty, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2310 - Critical The handwashing facility located in the back area is blocked, preventing access by employees for easy handwashing.
  • 3020 - Soap was not provided at the hand washing lavatory in the rest room.
  • 3180 - Kitchen floor noted in need of cleaning.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3170 - Baseboard area by office is not maintained in good repair. One light out in walk in.
March 04, 2003Routine26Details / Comments

August 19, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical The pizza fixings and chicken wings stored in the make unit's refrigeration compartments were cold holding at improper temperatures.
    Relocate the foods to the walk-in cooler. Maintain food storage at 41F or below.
  • 1450 - The refrigerated pizza make unit and the reach-in cooler were not maintaining a cold-holding temperature of<= 41 degrees Fahrenheit (F).
    Replacement make unit has been ordered. Repair or replace the reach-in cooler. Maintain a cold-holding refrigeration temperature of<= 41 F for all refrigeration compartments.
  • 1320 - There was no temperature measuring device located in the reach-in cooler or pizza make 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.
  • 2910 - Insect control device is located over the pizza make counter.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • 3270 - Critical Live flies observed in the food preparation area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1570 - The door gasket of the pizza make unit is damaged.
    Replace the refrigeration door gasket in accordance with the manufacturer's specifications.

December 30, 2008 (Routine)



Violations:
  • 0190 - Food employee with fingernail decorations other than nail polish observed handling exposed food.
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • 0210 - Food employee wearing a stained shirt.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PIZZA SCREENS
    Clean and sanitize these surfaces for food contact.
Comments:
Permit renewal for 2009 will take effect once the permit renewal application + fee have been submitted to the Chesapeake Health Department.

August 05, 2008 (Follow-up)

Comments:
All violations from the July 29, 2008 inspection have been corrected. Employee training log is on the facility's computer software.

July 29, 2008 (Follow-up)



Violations:
  • 0200 - Employees wearing rings with non-smooth surfaces while preparing pizzas for the oven.
    Employees are to either remove the rings or cover them with a single-use glove when preparing pizzas for the oven. This section does not apply to a plain ring such as a wedding band.
  • 0610 - Repeat Sodas stored in crates observed stored on the floor.
    Elevate food storage, including crates of soda onto approved shelving with minimum 6" legs or casters.
  • 1570 - Repeat Missing lid for the toilet bowl.
    Replace the toilet bowl lid.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, EXTERIOR TOP OF PIZZA OVEN, RESTROOM DOOR, AND THE WIRE RACK OVER THE 3-COMPARTMENT SINK.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - Repeat The support brackets and rods for the pizza oven conveyor screen were observed soiled with accumulations of grime and debris.
    Remove the conveyor screen and clean the support bracket and rods located in the pizza oven compartment.
  • 2000 - Repeat Pizza boxes observed stored on the floor atop inverted food containers.
    Store all nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor on approved shelving.
  • 2890 - Repeat Ceiling light fixture not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Ceiling light fixture and several fluorescent ceiling lights were inoperable.
    Provide properly working fluorescent ceiling lights.
  • 3180 - Repeat WALLS in both the food preparation, handwashing, and dishwashing areas were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - 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:
Employee is enrolled in the August 2008 Certified Food Manager's class conducted at the Chesapeake Health Department. The inspector spoke with the facility's General Manager (GM) via phone during this inspection. According to the GM, the cleaning schedule and employee training log are in the process of being put in place for this restaurant in accordance with Papa John's requirements. Before this Notice of Violation (NOV) has been addressed to a satisfactory level, the GM is to give the inspector a date within a reasonable time frame on cleaning the pizza oven as well as a date on the upgrade to the ceiling lights. In addition, a second follow-up inspection will take place within a week in order to verify completion of the walls, door, and shelving cleaning tasks. Until these violations have been corrected, the NOV remains in effect.

July 15, 2008 (Routine)



Violations:
  • 0220 - Critical Evidence of employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Employees are only allowed to eat in the office. Eating is not allowed in all other areas within the facility.
  • 0240 - Corrected During Inspection Employee observed working in the food service area without a proper hair restraint.
    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 - Corrected During Inspection Critical Remnants of an eaten pizza observed in the cardboard box storing the take-out BBQ sauce condiments.
    (Pizza removed during inspection) Keep storage boxes clean and free of food debris.
  • 0570 - Employee observed drying her hands on her apron after washing her hands.
    Do not dry or wipe hands on the apron. Use single-use paper towels to dry hands.
  • 0610 - Repeat Sodas stored in crates observed stored on the floor.
    Elevate food storage, including crates of soda onto approved shelving with minimum 6" legs or casters.
  • 1010 - Repeat Sponges are being used to wipe down food contact surface of the food pans and utensils.
    Discontinue use of sponges in this facility. OK to use the scrubbing pads without the sponge attachment.
  • 1320 - Repeat There was no temperature measuring device located in the pizza make unit's refrigeration compartment.
    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 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QUATERNARY AMMONIUM test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Missing lid for the toilet bowl.
    Replace the toilet bowl lid.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, EXTERIOR TOP OF PIZZA OVEN, INSIDE CARDBOARD BOXES STORING SAUCE CONDIMENTS, RESTROOM DOOR, AND THE WIRE RACK OVER THE 3-COMPARTMENT SINK.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - Repeat The support brackets and rods for the pizza oven conveyor screen were observed soiled with accumulations of grime and debris.
    Remove the conveyor screen and clean the support bracket and rods located in the pizza oven compartment.
  • 2000 - Repeat Pizza boxes observed stored on the floor atop inverted food containers.
    Store all nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor on approved shelving.
  • 2720 - Repeat Dumpster lids were open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2890 - Ceiling light fixture not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - Missing towel dispenser at the pizza oven handsink.
    Replace the missing wall-mounted towel dispenser.
  • 3030 - Repeat No disposable towels were provided at the hand washing stations.
    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 - Ceiling light fixture and several fluorescent ceiling lights were inoperable.
    Provide properly working fluorescent ceiling lights.
  • 3180 - WALLS in both the food preparation, handwashing, and dishwashing areas were 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.
  • 3260 - Clean aprons stored along side and atop the containers of cleaning products.
    Store clean aprons and wiping cloths in a separate area away from chemical storage.
  • 3290 - Corrected During Inspection Soiled dust pan and broom stored in contact with the pizza boxes.
    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.
  • 3340 1 - Aerosol can of RAID observed stored along side of cleaning products.
    Pesticides are to be stored in a separate location away from cleaning products. Only Certified Pest Control Operators are allowed to discharge pesticides in the food preparation/food storage/dishwashing areas. The aerosol can of RAID can be used on the outside perimeter of the facility.
  • 3380 - Critical The quaternary ammonium sanitizer concentration level in both the 3-compartment sink basin and the wiping cloth buckets was measures at a concentration level >400 parts per million (ppm).
    According to the sanitizer label, maintain the quaternary ammonium concentration level at 200 ppm.
Comments:
No employee training log available for review during this inspection. Develop and implement an employee training log using the who, what, when, and how format. No comprehensive cleaning schedule available for review during this inspection. Develop and implement a comprehensive cleaning schedule. Immediately retrain employees on how and when to wash hands. No evidence that a Certified Food Manager (CFM) is in charge of this facility. Maintain a CFM for this facility and post the certificate issued by the Chesapeake Health Department in public view next to the permit. A Notice of Violation has been issued. Correct all cited violations before the follow-up inspection takes place.

January 17, 2008 (Follow-up)



Violations:
  • 1570 - Repeat Hole observed in the mop sink's faucet attachment causing water to stream onto the floor when the faucet is turned on,
    Replace the mop sink's faucet attachment with one in good working condition.
  • 1790 - Repeat The cavity of the pizza oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the pizza oven.
  • 3220 - Repeat Mop 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:
Reviewed the Employee Health Policy with the General Manager. PERMIT RENEWAL ISSUED

January 10, 2008 (Routine)



Violations:
  • 0160 - Critical Employee not washing his hands before making a pizza.
    Employees are to properly wash their hands before each pizza-making task.
  • 0470 - Corrected During Inspection Critical Onions observed being prepared on a soiled cutting board.
    Onions voluntarily discarded during this inspection. Prepare foods on clean and sanitized food-contact surfaces.
  • 0610 - Cases of pizza sauce and sodas were stored on the floor or stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1010 - Sponges are being used to wash utensils and equipment.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. Use clean wiping cloths.
  • 1320 - Repeat There was no temperature measuring device located in the pizza make table and under counter reach-in refrigeration compartments.
    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.
  • 1450 - The under counter reach-in cooler storing salad dressing and other food condiments was not maintaining a refrigeration temperature<= 41 F.
    Repair the unit to maintain<= 41 F ambient air refrigeration temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QUATERNARY AMMONIUM test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Hole observed in the mop sink's faucet attachment causing water to stream onto the floor when the faucet is turned on,
    Replace the mop sink's faucet attachment with one in good working condition.
  • 1570 - Employee paper towel dispenser not dispensing paper towels.
    Repair the paper towel dispenser so it properly dispenses the paper towels.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARD.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ALL SHELVING, COUNTER-MOUNTED FAN, and the DOORS FOR THE WALK-IN COOLER, OFFICE, AND RESTROOM.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The cavity of the pizza oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the pizza oven.
  • 2000 - Pizza boxes were found stored on the floor on inverted plastic trays.
    Store nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor on approved shelving.
  • 2310 - Critical The handwashing facility located at the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soda crates and cases of soda preventing its use.
  • 2720 - Repeat Dumpster lids were left open while unattended.
    Cover all waste containers when not in continuous use.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
    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 - Repeat No disposable towels were provided at the pizza make table and dishwashing area handsinks.
    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
  • 3180 - Floor under the equipment and the floor/wall junctures throughout the facility were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Repeat Mop 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 - Establishment operating without a valid permit since January 1, 2008 due to not submitting permit renewal application + fee until January 9, 2008.
    Submit permit renewal application + fee before the annual permit expiration date occurs.
Comments:
No Certified Food Manager (CFM) currently working in this facility. An employee has been enrolled into the February 2008 CFM class conducted at the Chesapeake Health Department. Permit renewal not issued at this time. A follow-up permit renewal inspection will take place. Permit renewal will be determined at that time and will depend upon the satisfactory correction of the cited violations as well as an overall satisfactory follow-up inspection. This food establishment is authorized to continue to operate without a valid permit until the follow-up inspection takes place.

July 20, 2007 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigeration compartments.
    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.
  • 2310 B - Corrected During Inspection Repeat The handwash station next to the make table is being used as a food dump station.
    The handwash facility identified above is to be used for washing hands only.
  • 2720 - Repeat Dumpster's sliding door was left open while unattended.
    Cover all waste containers when not in continuous use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the employee restroom.
    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 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.
  • 3240 - Handwashing sink basins were unclean.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Post the current Certified Food Manager's certificate in public view next to the Health Department permit. Recommend maintaining daily food temperature logs for each refrigeration unit. The overall sanitation of this facility is good.

January 11, 2007 (Routine)



Violations:
  • 0060 - Critical Repeat There is no Certified Food Manager (CFM) registered with this facility.
    The facility's manager is enrolled a February 2007 CFM class.
  • 0240 - Employee observed working in the food service area without proper hair restraint.
    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.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
The daily equipment/food temperature log is not being maintained. Maintain the temperature log on a daily basis. The overall cleanliness of the facility has improved. PERMIT RENEWAL ISSUED

November 07, 2006 (Routine)



Violations:
  • 0060 - Critical No Certified Food Manager (CFM) registered for this facility.
    Maintain at least one (1) CFM for this facility.
  • 0380 - Corrected During Inspection Critical Repeat Dented cans of pizza sauce stored for use on the food can rack.
    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 A 4 - Uncovered containers of food stored in the refrigeration compartments.
    Store food in packages, covered containers, or wrappings.
  • 0820 - Critical BLEU CHEESE DRESSING cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration units are not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - There was no temperature measuring device located in the REACH-IN COOLER or MAKE TABLE'S REFRIGERATION COMPARTMENT.
    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.
  • 1450 - The reach in refrigerator is not maintaining the proper cold-holding temperature.
    Maintain<= 41 F for all refrigeration units.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a QUATERNARY AMMONIUM chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PIZZA OVEN'S VENTILATION HOOD/FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Repeat Pizza boxes were found stored on inverted dough pans or on the floor.
    Store the pizza boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor on approved shelving.
  • 2260 - Critical Observed a hose attached to the mop sink's 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.
  • 2310 B - The handwash sink basins are being used as a dump stations.
    The handwash sinks are to be used for washing hands only.
  • 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.
  • 3150 - Unopened dented cans of food are not being stored in a separate designated area.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3330 - Critical Working containers of SANITIZER 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.
  • 3380 - Corrected During Inspection Critical The QUATERNARY AMMONIUM SANITIZER in the spray bottles was measured at >500 parts per million (ppm).
    Maintain quaternary ammonium concentration levels at 200 ppm.
Comments:
Develop and implement a daily equipment temperature log where the refrigeration temperature for each refrigeration unit is taken 3X per day. Correct all cited violations before the December 2006 permit renewal inspection takes place.

April 11, 2006 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants: dented food 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.
  • 0450 C - Excessive bare hand contact with exposed food : cup floating in the peppers.
    Minimize bare hand and arm contact with food to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0570 - Repeat Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses( 200ppm quats).
  • 0610 - Repeat 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(NO INVERTED DOUGH PANS OR SODA CRATES).
  • 1100 - The food contact surface of the damaged plastic containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1580 - The cutting board on top of the canned goods rack is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: shelf under cutting table, canned goods rack, can opener, computer monitor and keyboard, radios, pan of utensils.
    Clean and sanitize these surfaces .
  • 1930 - Soiled linens were found stored improperly.
    Store soiled linens in appropriate receptacles to prevent the contamination of food, food-contact surfaces, and single service.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3020 - Soap dispenser observed in disrepair at front prep area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing 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.
  • 3050 - No waste receptacle provided at handwashing lavatory in the front prep area.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3170 - Repeat Physical structure is not maintained in good repair: detached baseboard tiles, light out in walk in, damaged ceiling tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor and baseboards, rest room fan, walk in ceiling 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.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 07, 2005 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate all food storage onto APPROVED shelving with minimum 6" legs or casters. *NOT inverted dough pans
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: ovens, monitor, keyboard, radios, can opener, canned goods rack and board on top(do not use as a cutting board), plastic storage rack, tub of utensils and smallwares.
    Clean and sanitize these surfaces .
  • 2000 - Pizza boxes were found stored on floor and on dough pans.
    Store all single service in a clean, dry location where not exposed to splash, dust or other contamination on approved racks at least 6 inches above the floor.
  • 2890 - Light bulb in walk in not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Baseboard is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Baseboards and floor 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 Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Do not overload insert pans with product, keep 1" from the top.

August 31, 2005 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. Once they are soiled, properly store cloths for cleaning.
  • 0820 - Critical Bags of chicken cold holding at improper temperature in the Danby refrigerator.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Clean and repair or remove the small refrigerator.
  • 1100 - Critical Some surfaces of the board on top of the canned goods rack are not accessible for cleaning and inspection.
    Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches. *THIS BOARD IS NOT APPROVED AS A CUTTING BOARD IN THAT IT CAN NOT BE READILY REMOVED AND PROPERLY CLEANED AND SANITIZED. THERE IS AN ACCUMULATION OF FOOD DEBRIS IN EVERY CRACK AND AROUND THE HARDWARE MOUNTED TO IT.Remove/replace this board AND provide an approved, cutting board.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: floor fan, computer, pizza screens, radio, make table, ovens, canned goods rack,....
    Clean and sanitize these surfaces.
  • 3180 - Repeat Kitchen floor, baseboards, and some wall areas 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.
  • 3240 - Handwashing facilities at front prep area need cleaning.
    Keep handwashing facilities clean and maintained to encourage proper handwashing. *Do not place anything in front of the sink, preventing its use.
  • 3270 - Critical Numerous flies observed in the kitchen.
    When pests are found use methods such as trapping devices or other approved 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 cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
3340

May 31, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between uses(400 ppm quats).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200 ppm quats) between uses.
  • 0610 - Repeat Sodas stored on the floor or food stored less than 6" above the floor.
    Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • 0640 - Repeat Food is subject to environmental sources of contamination during preparation- cards are falling off the inside of the lid into the pizza toppings.
    Protect unpackaged food from environmental sources of contamination during preparation- secure or remove the cards.
  • 1100 - The food contact surfaces of the cracked plastic containers and taped docker are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/ replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1320 - There was no temperature measuring device located in the Danby refrigerator.
    Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: canned goods cart and board, smallwares pan, Danby refrigerator, pizza screens .
    Clean and sanitize these surfaces for food contact.
  • 1930 - Soiled linen bag tray is heavily soiled.
    Clean the soiled linen holder. Store soiled linens in appropriate receptacles to prevent any contamination of food or food-contact surfaces.
  • 2310 - Critical The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the radio preventing its use.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - Repeat Rest room fan, oven exhaust hood 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.
  • 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is NOT ABOVE food, equipment, utensils, linens or single service items.

January 10, 2005 (Routine)



Violations:
  • 0220 - Critical The staff is eating on the cutting table where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat 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.
  • 0640 - Sign cards are falling off the maketable lid into the pans of toppings. Food is subject to environmental sources of contamination during preparation. Radio sitting on prep table.
    Protect unpackaged food from environmental sources of contamination during preparation. Secure or remove signs on the lids. Relocate radio.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cutting board on top of the canned goods rack, monitor and keyboard, small refrigerator, pizza screens, floor fan.
    Clean and sanitize these surfaces.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - Repeat Rest room exhaust fan 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.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
Comments:
*PERMIT EXPIRED IN DECEMBER. BRING APPLICATION AND $40 ANNUAL FEE TO ROOM 237, CHESAPEAKE HEALTH DEPT. NO PROOF OF MANAGER CERTIFICATION, POST THE CHESAPEAKE-ISSUED CERTIFICATE IN THE CUSTOMERS' VIEW.

October 12, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the make table.
    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. Corrected at this time.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: employee refrigerator, cutting board on canned goods rack, make table interior, room fans.
    Clean and sanitize these surfaces.
  • 0610 - Food(onions) 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.
  • 3180 - Repeat Rest room exhaust fan 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.
Comments:
*Manager has attended the certifcation course, awaiting exam results. Post the certificate in the customers' view once received. Permit expires in December, submit application and permit fee. Keep toilet tissue and paper towels in the dispensers provided.

June 28, 2004 (Routine)



Violations:
  • 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.
  • 0550 - In-use utensils (Topping scoops) 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.
  • 1570 - Repeat The door gasket of the make table is (missing, damaged).
    Repair or replace the Make table door gasket in accordance with the manufacturer's specifications.
  • 3170 - Repeat Baseboards are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Exhaust fan located in the 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza screens, can opener, and cutting board.
    Clean and sanitize these surfaces for food contact.
  • 0380 - Critical Food packages (Dented cans of pizza sauce) are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (200 ppm quats) between uses.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention and proper cooking and holding temperatures. 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.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention and proper sanitation practices. Conduct ongoing training to ensure safe practices are followed.
  • 0820 - Critical Foods on make table are being held at a temperature that is not consistant with safe food practices.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
*MUST PROVIDE A CHESAPEAKE-REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. CALL 382-8672 FOR COURSE INFORMATION.

March 01, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the maketable or small reach in unit..
    Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back kitchen 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
  • 0570 - Wiping cloths improperly stored between uses (sitting on hand sink).
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3180 - Repeat Walk in fan guards and rest room fan 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.
  • 1150 - Observed inverted dough pans used as storage racks.
    Provide approved shelving (smooth, nonabsorbent, 6"+ legs) for your storage needs.
  • 1570 - Repeat The door gaskets of the maketable are in disrepair.
    Repair or replace the door gasket(s) in accordance with the manufacturer's specifications.
  • 2720 - Outside refuse container was uncovered(dumpster doors open).
    Cover all waste containers when not in continuous use.
Comments:
*REPEAT--Must provide a Chesapeake-registered, certified manager for the store. Post the certificate in the customers' view.

November 03, 2003 (Routine)



Violations:
  • 1770 - Repeat Observed accumulations of food debris on the following food contact surfaces: cutting board, can opener, canned goods rack, plastic tub of utensils.
    Clean and sanitize these surfaces for food contact.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: room fan.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat Some baseboard areas not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walk in fans, floor, and kitchen floor under racks 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to EFFECTIVELY keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1570 - Door gasket on make table was observed in a state of disrepair and damaged.
    Repair the gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the gasket, replace it.
  • 0570 - Wiping cloths sitting in solution left from previous day.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Change solutions frequently.
Comments:
*Per staff, store manager just completed the certification course. Post the Chesapeake Manager Certificate in the customers' view once received.

July 01, 2003 (Routine)



Violations:
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 3340 - Critical Repeat Containers of cleaners hanging over the cutting table are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3170 - Repeat Baseboard areas are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2310 - Critical Repeat The handwashing facility located near the walk in is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the crates preventing its use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. (2 provided)
  • 1320 - There was no temperature measuring device located in the make table or small 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.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the rest room.
    Install a covered refuse container for the disposal of feminine napkins in the rest room.
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0610 - Repeat 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. Do not use inverted dough pans for any storage.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: small reach in, maketable, can opener, board, and cart, tub of smallwares over dish sinks.
    Clean and sanitize these surfaces for food contact.
Comments:
**Several repeat violations from last inspections. Make corrections promptly. Must provide a Chesapeake-registered, certified manager for the store. Call 382-8672 to sign up for the next available course.

March 04, 2003 (Routine)



Violations:
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: silver reach in refrigerator, maketable, canned good rack.
    Clean and sanitize these surfaces for food contact. Also clean the monitor and keyboard in prep area.
  • 1100 - The food contact surface of the can opener is rusty, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the can opener to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2310 - Critical The handwashing facility located in the back area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 3020 - Soap was not provided at the hand washing lavatory in the rest room.
    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.
  • 3180 - Kitchen floor 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 cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3170 - Baseboard area by office is not maintained in good repair. One light out in walk in.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace burned out bulb.
Comments:
Must provide a Chesapeake-registered, certified manager on site 8 hours of each day.Post the certificates in the customers' view. Course flyer provided.

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