Critical: A food thermometer was not available in the half-cooler To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
The can opener blade is dull or creating metal fragments. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
03/23/2015
Standard Inspection
No violation noted during this evaluation.
08/25/2014
Standard Inspection
Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employe touching cell phoe then preparing foods without washing hands. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
Critical: Unsafe food was not discarded or properly reconditioned. Four dented cans were on a shelf in the food prep area. To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure.
The can opener blade is dull or creating metal fragments. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
Observed mops being dried using an unapproved method. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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