Papa John's Pizza, 525-I Market Street, Leesburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Papa John's Pizza
Address: 525-I Market Street, Leesburg, Virginia
Phone: (703) 771-7272
Total inspections: 14
Last inspection: Jun 25, 2009

Restaurant representatives - add corrected or new information about Papa John's Pizza, 525-I Market Street, Leesburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0820 A 2 - Critical The pizza toppings range from 41 degrees to 50 degrees Fahrenheit.June 25, 2009Routine10Details / Comments
3330 - Critical Working container of floor cleaner is not properly labeled.March 28, 2008Routine10Details / Comments
No violation noted during this evaluation. August 01, 2007Routine00Details / Comments
3270 - One roach and one beetle observed in the kitchen.November 29, 2006Routine01Details / Comments
3200 - Corrected During Inspection Intake air duct has accumilated large amounts of dust.February 27, 2006Routine01Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener, back side of blade used on green peppers and onions.
  • 1800 - The nonfood contact surface of the electrical cord over pizza boxes has accumulations of grime and debris.
  • 2350 ii - The water heater is leaking at drain valve.
October 05, 2005Routine03Details / Comments
  • 1800 - The nonfood contact surface of the top rack of pizza oven has accumulations of grime and debris.
  • 3180 - The fan guard on the cooling condenser noted in need of cleaning.
June 03, 2005Routine02Details / Comments
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without a cover: chicken strips
  • 1570 - The plastic lip around the top of the prep cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
February 07, 2005Routine03Details / Comments
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  • 2930 - Front door of establishment has a gap at the base of door. Protected against entry of insects and rodents.
  • 1800 - The nonfood contact surface of the top of oven has an accumulation of dust on it.
October 12, 2004Routine03Details / Comments
2910 - Insect control device is located over table where cans are opened and dead insects may be impelled or fall from devise.June 16, 2004Routine01Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the toilet room.
  • 2930 - Repeat Outer opening of the food establishment, front and back doors, are not protected against entry of insects and rodents as there is a gap at the base of each.
  • 3170 - One ceiling tile missing over hand wash sink in back room.
February 18, 2004Routine03Details / Comments
  • 0820 - Critical Repeat Chicken and cheese cold holding at improper temperatures.
  • 1770 - Critical The following utensils were observed soiled to sight and touch: blade of can opener..
  • 1580 - The cutting board is stained, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1010 - Sponges are being used to wipe down food contact surface of the utensils..
October 21, 2003Routine22Details / Comments
  • 0820 - Critical Ham and other items on pizza prep box cold holding at improper temperatures.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
May 09, 2003Routine11Details / Comments
  • 0450 - Critical Employees observed handling peppers food with their bare hands.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
February 25, 2003Routine11Details / Comments

June 25, 2009 (Routine)



Violation: 0820 A 2 - Critical The pizza toppings range from 41 degrees to 50 degrees Fahrenheit.
Keep the lid shut when lunch is over.
Comments:
We discussed the complaint made on Friday.

March 28, 2008 (Routine)



Violation: 3330 - Critical Working container of floor cleaner is 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.

August 01, 2007 (Routine)

Comments:
No violations noted.

November 29, 2006 (Routine)



Violation: 3270 - One roach and one beetle observed in the kitchen.
Remove the rugs under the shlelving and discontinue use of the dough trays as shelving. Contact your pest control for service.

February 27, 2006 (Routine)



Violation: 3200 - Corrected During Inspection Intake air duct has accumilated large amounts of dust.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Overall, very clean facility. Keep up the good work.

October 05, 2005 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener, back side of blade used on green peppers and onions.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the electrical cord over pizza boxes has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 2350 ii - The water heater is leaking at drain valve.
    Plumbing systems and components shall be maintained in good repair.

June 03, 2005 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the top rack of pizza oven has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or drop onto lower rack.
  • 3180 - The fan guard on the cooling condenser 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.

February 07, 2005 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without a cover: chicken strips
    Store food in packages, covered containers, or wrappings.
  • 1570 - The plastic lip around the top of the prep cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the plastic lip on prep cooler 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 plastic lip on prep cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

October 12, 2004 (Routine)



Violations:
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2930 - Front door of establishment has a gap at the base of door. 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.
  • 1800 - The nonfood contact surface of the top of oven has an accumulation of dust on it.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues.
Comments:
Clean operation

June 16, 2004 (Routine)



Violation: 2910 - Insect control device is located over table where cans are opened and dead insects may be impelled or fall from devise.
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.
Comments:
Very clean.

February 18, 2004 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the 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
  • 2930 - Repeat Outer opening of the food establishment, front and back doors, are not protected against entry of insects and rodents as there is a gap at the base of each.
    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.
  • 3170 - One ceiling tile missing over hand wash sink in back room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 21, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken and cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 - Critical The following utensils were observed soiled to sight and touch: blade of can opener..
    Clean and sanitize these surfaces for food contact.
  • 1580 - The cutting board is stained, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1010 - Sponges are being used to wipe down food contact surface of the utensils..
    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. Corrected

May 09, 2003 (Routine)



Violations:
  • 0820 - Critical Ham and other items on pizza prep box cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 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.

February 25, 2003 (Routine)



Violations:
  • 0450 - Critical Employees observed handling peppers food with their bare hands.
    Corrected. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 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 repairing threshold of back door

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