Papa John's Pizza, 722 West Rio Road, Charlottesville, VA - Restaurant inspection findings and violations, food safety

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Restaurant: Papa John's Pizza
Address: 722 West Rio Road, Charlottesville, Virginia
Total inspections: 10
Last inspection: Apr 30, 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 pizza prep unit and the small refrigerator holding sauces.. 2310 B - The handwash station by the prep table is being used as a dump station, as evidenced by olives and other bits of food in the sink basin. 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees 3240 - Handwashing facilities are unclean and not maintained	April 30, 2009	Routine	0	4	Details / Comments
0960 2 - The food contact surface of a Lexan food storage container is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed a large crack in the food contact surface of container. 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in refrigerator is not accurate. 1320 - There was no temperature measuring device located in the pizza prep cooler or the small "sauce" refrigerator.	March 03, 2008	Routine	0	3	Details / Comments
1570 - Small homestandard refrigerator/freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Buildup of frost in freezer section needs cleaning-- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelf under computer to right of pizza prep refrigerator had buildup of dust underneath on electrical cords presenting a safety hazard and dust could fall into food. 2310 B - Repeat The handwash station at right of the pizza prep unit is being used as a dump station--food debris present. Also found sponge and wet wiping cloth there. Should also not use a lever in faucet---cannot keep clean during a shift. 2350 - Critical Appears toilet in employee restroom is not flushing completely--repair so it flushes fully 3240 - Handwashing facilities are unclean and not maintained--restroom and rear prep area handsinks need to be recaulked where caulk is cracking. Also need more frequent cleaning to remove soild buildup 3330 - Corrected During Inspection Critical Working containers of spray bottle of yellow chemical was not properly labeled.	March 19, 2007	Routine	2	4	Details / Comments
0620 - Food storage cambros are being stored in the toilet room. 2310 B - The handwash station in the dishwash area is being used for purposes other than washing hands - there are cleaning brushes and pads being stored in the sink basin. 2660 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.	April 14, 2006	Routine	0	3	Details / Comments
0620 - Food storage cambros are being stored in the toilet room. 2310 B - The handwash station in the dishwash area is being used for purposes other than washing hands - there are cleaning brushes and pads being stored in the sink basin. 2660 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.	April 14, 2006	Routine	0	3	Details / Comments
1190 - Repeat There is no thermometer in the pizza prep unit cooler.. 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1900 - Critical The quaternary ammonium sanitzer spray bottle rated >400-ppm. 2810 - Broken floor tiles in the walk-in cooler and near the pizza prep unit are not smooth and easily cleanable. 2890 - Repeat Light bulbs in the walk-in cooler are not shielded, coated, or otherwise shatter-resistent. 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the dish washing area.	July 14, 2005	Routine	-	-	Details / Comments
1190 - Repeat There is no thermometer in the pizza prep unit cooler.. 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 1900 - Critical The quaternary ammonium sanitzer spray bottle rated >400-ppm. 2810 - Broken floor tiles in the walk-in cooler and near the pizza prep unit are not smooth and easily cleanable. 2890 - Repeat Light bulbs in the walk-in cooler are not shielded, coated, or otherwise shatter-resistent. 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the dish washing area.	July 14, 2005	Routine	-	-	Details / Comments
0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 0480 - Corrected During Inspection Unlabeled food container in front pizza prep area. 0550 - Corrected During Inspection In-use utensils improperly stored between use at make table. 0610 - Boxes of pizza crust and produce stored less than 6" above the floor inside walk-in cooler. 1100 - The food contact surface of the rubber spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned. 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the front reach-in is not easily readable. 1800 - Repeat Area around vent hood filters; computer keyboard at make table has accumulations of grime and debris. 2830 - Floor and wall juncture by walk-in cooler not sealed. 2890 - Repeat Fluorescent lights in walk-in cooler not shielded, coated, or otherwise shatter-resistent. 3170 - Burned out fluorescent lights in back area need to be replaced. 3180 - Area by water heater, wall behind mop sink noted in need of cleaning. 3220 - Mop rack is needed.	January 18, 2005	Routine	1	11	Details / Comments
3030 - Repeat No disposable towels were provided a the hand washing lavatory in the dish area. 1800 - The nonfood contact surface of the computer keyboard by the prep area, and the ceiling in the walk-in cooler had accumulations of grime and debris. 1320 - There was no temperature measuring device located in the glass fronted cooler. 2890 - Repeat Light bulbs in the dish area and walk-in cooler are not shielded, coated, or otherwise shatter-resistent. 3340 - Critical A container of glass cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The chemical was stored with slicers on a cutting board. 3180 - Repeat The wall by the pizza table, under the 3-compartment sink, and around the conduit under the dough table were noted in need of cleaning.	January 09, 2004	Routine	1	5	Details / Comments
3380 - Critical Quaternary ammonia solutions being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution in the spray bottle rated >400pm, and the solution in the 3-compartment sink rated less than 100ppm. 3330 - Critical A working container of sanitizer was not properly labeled. 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. 3030 - No disposable towels were provided a the hand washing lavatory in the dishwashing area. 1800 - The nonfood contact surface of the inside of the pizza make unit had accumulations of grime and debris. 1570 - The door gasket of the pizza make table is damaged. 3170 - Wall near the make table is not maintained in good repair. Reattach the socket cover so that the wall is smooth and cleanable. 3180 - The wall around the make table, the ceiling in the prep area, floor around the "map" table, area around the water heater, and around the mop sink were all noted in need of cleaning. 2890 - Light fixtures in the walk-in and area near the 3-compartment sink are not shielded, coated, or otherwise shatter-resistent.	June 17, 2003	Routine	2	7	Details / Comments

April 30, 2009 (Routine)

Violations:

1320 - Repeat There was no temperature measuring device located in the pizza prep unit and the small refrigerator holding sauces..
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 - The handwash station by the prep table is being used as a dump station, as evidenced by olives and other bits of food in the sink basin.
The handwash facility identified above is to be used for washing hands only
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.
3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Facility is in substantial compliance with Food Code regulations. Sanitizer level in bucket tested 100 ppm Chlorine and facility is generally clean and well-ordered.

March 03, 2008 (Routine)

Violations:

0960 2 - The food contact surface of a Lexan food storage container is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed a large crack in the food contact surface of container.
Repair or replace the Lexan container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in refrigerator is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
1320 - There was no temperature measuring device located in the pizza prep cooler or the small "sauce" 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.

Comments:
Temperature and sanitary controls in place. Observed proper food storage/protection practices.

March 19, 2007 (Routine)

Violations:

1570 - Small homestandard refrigerator/freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Buildup of frost in freezer section needs cleaning--
Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend a commercial, NSF approved unit.
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelf under computer to right of pizza prep refrigerator had buildup of dust underneath on electrical cords presenting a safety hazard and dust could fall into food.
Maintain nonfood-contact surfaces of equipment clean.
2310 B - Repeat The handwash station at right of the pizza prep unit is being used as a dump station--food debris present. Also found sponge and wet wiping cloth there. Should also not use a lever in faucet---cannot keep clean during a shift.
The handwash facility identified above is to be used for washing hands only
2350 - Critical Appears toilet in employee restroom is not flushing completely--repair so it flushes fully
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
3240 - Handwashing facilities are unclean and not maintained--restroom and rear prep area handsinks need to be recaulked where caulk is cracking. Also need more frequent cleaning to remove soild buildup
Keep handwashing facilities clean and maintained to encourage proper handwashing.
3330 - Corrected During Inspection Critical Working containers of spray bottle of yellow chemical was 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. Corrected by discarding.

Comments:
Generally, facility was clean and well ordered. Current permit was posted. Recommend persons who run shift take food safety manager certification course. Foods at proper temperature. Had sanitizer test kit and knew how to use it.

April 14, 2006 (Routine)

Violations:

0620 - Food storage cambros are being stored in the toilet room.
Cease the storage of food equipment in the toilet room.
2310 B - The handwash station in the dishwash area is being used for purposes other than washing hands - there are cleaning brushes and pads being stored in the sink basin.
The handwash facility identified above is to be used for washing hands only - please keep this sink clear at all times. Ensure that hands are washed in the handwash sink, and not in the 3-compartment sink.
2660 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

Comments:
(1) Hands were washed at appropriate times. Handsinks were properly stocked.
(2) Proper code dating of foods was observed.
(3) Food temperature were within the acceptable range.

April 14, 2006 (Routine)

Violations:

0620 - Food storage cambros are being stored in the toilet room.
Cease the storage of food equipment in the toilet room.
2310 B - The handwash station in the dishwash area is being used for purposes other than washing hands - there are cleaning brushes and pads being stored in the sink basin.
The handwash facility identified above is to be used for washing hands only - please keep this sink clear at all times. Ensure that hands are washed in the handwash sink, and not in the 3-compartment sink.
2660 - There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

Comments:
(1) Hands were washed at appropriate times. Handsinks were properly stocked.
(2) Proper code dating of foods was observed.
(3) Food temperature were within the acceptable range.

July 14, 2005 (Routine)

Violations:

1190 - Repeat There is no thermometer in the pizza prep unit cooler..
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
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.
1580 - The cutting board 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1900 - Critical The quaternary ammonium sanitzer spray bottle rated >400-ppm.
Ensure that the quaternary ammonium sanitizer is maintained at 200-ppm (concentrations below, or exceeding 200-ppm are not effective).
2810 - Broken floor tiles in the walk-in cooler and near the pizza prep unit are not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable.
2890 - Repeat Light bulbs in the walk-in cooler are 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 dish washing 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

Comments:
Person-in-charge stated that utensils are washed, rinsed, and sanitized. There was no sanitizer water set up during the inspection. The facility did not have a sanitizer concentration test kit available. Ensure that sanitizer is at proper concentration (200 ppm quaternary ammonium sanitizer, or 50 ppm bleach). A few repeat violations. A reinspection to be conducted within 30 days.

July 14, 2005 (Routine)

Violations:

1190 - Repeat There is no thermometer in the pizza prep unit cooler..
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
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.
1580 - The cutting board 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1900 - Critical The quaternary ammonium sanitzer spray bottle rated >400-ppm.
Ensure that the quaternary ammonium sanitizer is maintained at 200-ppm (concentrations below, or exceeding 200-ppm are not effective).
2810 - Broken floor tiles in the walk-in cooler and near the pizza prep unit are not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable.
2890 - Repeat Light bulbs in the walk-in cooler are 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 dish washing 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

January 18, 2005 (Routine)

Violations:

0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0480 - Corrected During Inspection Unlabeled food container in front pizza prep area.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
0550 - Corrected During Inspection In-use utensils improperly stored between use at make table.
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.
0610 - Boxes of pizza crust and produce stored less than 6" above the floor inside walk-in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
1100 - The food contact surface of the rubber spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the rubber spatula 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.
1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the front reach-in is not easily readable.
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
1800 - Repeat Area around vent hood filters; computer keyboard at make table has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2830 - Floor and wall juncture by walk-in cooler not sealed.
Seal floor and wall juncture.
2890 - Repeat Fluorescent lights in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
3170 - Burned out fluorescent lights in back area need to be replaced.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - Area by water heater, wall behind mop sink 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 - Mop rack is needed.
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:
Food thermometer available-discussed calibrating. Discussed minimizing bare hand contact with ready-to-eat foods. Quaternary ammonia chemical test kit available. Dumpster area looks ok. Hands washed at appropriate times.

January 09, 2004 (Routine)

Violations:

3030 - Repeat No disposable towels were provided a the hand washing lavatory in the dish 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.
1800 - The nonfood contact surface of the computer keyboard by the prep area, and the ceiling in the walk-in cooler had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
1320 - There was no temperature measuring device located in the glass fronted cooler.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
2890 - Repeat Light bulbs in the dish area and walk-in cooler are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.
3340 - Critical A container of glass cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The chemical was stored with slicers on a cutting board.
Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED.
3180 - Repeat The wall by the pizza table, under the 3-compartment sink, and around the conduit under the dough table 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.

Comments:
Employees are properly washing their hands. Foods are being properly date marked. Discussed the cold holding temperatures of the pizza sauce.

June 17, 2003 (Routine)

Violations:

3380 - Critical Quaternary ammonia solutions being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution in the spray bottle rated >400pm, and the solution in the 3-compartment sink rated less than 100ppm.
Utilize only quaternary ammonia solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces (~200ppm). THE SOLUTIONS WERE PREPARED SO THEY WERE THE PROPER CONCENTRATION. CORRECTED DURING INSPECTION.
3330 - Critical A working container of sanitizer was 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. CORRECTED DURING INSPECTION.
1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
3030 - No disposable towels were provided a 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
1800 - The nonfood contact surface of the inside of the pizza make unit had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
1570 - The door gasket of the pizza make table is damaged.
Repair or replace the make table's door gasket in accordance with the manufacturer's specifications.
3170 - Wall near the make table is not maintained in good repair. Reattach the socket cover so that the wall is smooth and cleanable.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180 - The wall around the make table, the ceiling in the prep area, floor around the "map" table, area around the water heater, and around the mop sink were all 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.
2890 - Light fixtures in the walk-in and area near the 3-compartment sink are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Date marking is being done properly. Discussed what foods need to be dated, and what foods do not need dates. The light intensity in the walk-in cooler was measured at 12 foot candles. Employees are washing hands at the appropriate times.

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Papa John's Pizza, 722 West Rio Road, Charlottesville, VA - Restaurant inspection findings and violations

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

April 30, 2009 (Routine)

March 03, 2008 (Routine)

March 19, 2007 (Routine)

April 14, 2006 (Routine)

April 14, 2006 (Routine)

July 14, 2005 (Routine)

July 14, 2005 (Routine)

January 18, 2005 (Routine)

January 09, 2004 (Routine)

June 17, 2003 (Routine)