- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Burrito station: shredded cheeses reading 48-51 degrees; cold well was accidently turned off. Corrected on site by turning on; cheeses back down to 43 by end of inspection.
Location: Service counter
Equipment: Prep Top Cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Some minor soil on the following hand sinks: sandwich station, dish area, employee restroom, entrance to kitchen.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Employee restroom: hole in wall under sink where plumbing was accessed for repair. Provide cover for access point.
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Conveyor belts inside both pizza ovens showing baked-on soil; clean these; set up regular schedule for cleaning.2. Fan guards in walk-in cooler accumulating dust, especially right hand unit; remove and clean fan guards.
Location: Service counter
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Conveyor belts inside both pizza ovens showing baked-on soil; clean these; set up regular schedule for cleaning.2. Fan guards in walk-in cooler accumulating dust, especially right hand unit; remove and clean fan guards.
Location: Kitchen
Equipment: Walk in cooler
|
10/22/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sub station: sliced meats and cheeses kept on ice. All temped OK at or around 41 except tuna salad, which was sitting on top of ice rather than down inside it. Tuna was discarded. Please remind staff to make sure all meat and cheese containers are pushed down into the ice so that it completely surrounds the product inside, to maintain temp.
Location: Service counter
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sinks by entrance to back prep kitchen and next to Papa John's prep station show food soilage. Please make sure that employees are using hand sinks for hand washing only and not to dump, rinse utensils, etc.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer buckets throughout kitchen not showing any ppm reading on test strips. Inspector checked concentration comeing out of dispenser, no ppm showed, Inspector corrected on site by placing draw tube for sanitizer concentrate all the way down in the bottle; it had come loose and wasn't drawing. Sani then tested at about 200 ppm, normal range. Please make sure that sanitizer concentrate is drawing properly by checking draw tube and using test strips frequently.
Location: Dish machine area
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer buckets throughout kitchen not showing any ppm reading on test strips. Inspector checked concentration comeing out of dispenser, no ppm showed, Inspector corrected on site by placing draw tube for sanitizer concentrate all the way down in the bottle; it had come loose and wasn't drawing. Sani then tested at about 200 ppm, normal range. Please make sure that sanitizer concentrate is drawing properly by checking draw tube and using test strips frequently.
Location: Kitchen
|
04/04/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sub station: sliced meats and cheeses kept on ice. All temped OK at or around 41 except tuna salad, which was sitting on top of ice rather than down inside it. Tuna was discarded. Please remind staff to make sure all meat and cheese containers are pushed down into the ice so that it completely surrounds the product inside, to maintain temp.
Location: Service counter
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sinks by entrance to back prep kitchen and next to Papa John's prep station show food soilage. Please make sure that employees are using hand sinks for hand washing only and not to dump, rinse utensils, etc.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer buckets throughout kitchen not showing any ppm reading on test strips. Inspector checked concentration comeing out of dispenser, no ppm showed, Inspector corrected on site by placing draw tube for sanitizer concentrate all the way down in the bottle; it had come loose and wasn't drawing. Sani then tested at about 200 ppm, normal range. Please make sure that sanitizer concentrate is drawing properly by checking draw tube and using test strips frequently.
Location: Dish machine area
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer buckets throughout kitchen not showing any ppm reading on test strips. Inspector checked concentration comeing out of dispenser, no ppm showed, Inspector corrected on site by placing draw tube for sanitizer concentrate all the way down in the bottle; it had come loose and wasn't drawing. Sani then tested at about 200 ppm, normal range. Please make sure that sanitizer concentrate is drawing properly by checking draw tube and using test strips frequently.
Location: Kitchen
|
03/28/2014 | Routine |
| No violation noted during this evaluation. | 09/03/2013 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in drink cooler storing milk bottles.
Location: Sales floor
Equipment: Reach in cooler
|
04/16/2013 | Routine |
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the wall by the sprayer in the dishmachine area.
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
|
01/15/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the wall by the sprayer in the dishmachine area.
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
|
12/19/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MOP SINK FAUCET.
Equipment: Mop sink
|
08/02/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light bulb is missing under hood.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of french fries are being stored on the floor in the walk in freezer.
Location: Walk-in freezer
|
02/09/2012 | Routine |
| No violation noted during this evaluation. | 02/06/2012 | Non-Illness Complaint |
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: A SELF CLOSURE IS NEEDED ON THE RESTROOM DOOR.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: METAL COVE BASE IS BEING APPLIED TO THE OUTSIDE OF THE WALK IN COOLER AND WALK IN FREEZER. ENSURE THAT IT IS SEALED.
Location: Kitchen
|
01/06/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 01/03/2012 | Pre-Licensing |
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