Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically: Observed a spray can of Raid ® Ant/Roach Killer stored on the dry goods storage shelving unit in the back of facility. The can was in front of stored onions. CORRECTION: Operator immediately discarded the Raid ® spray can.
Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically: Observed long fluorescent light bulbs unprotected in the walk-in cooler. Please read below.
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Walk-in cooler: Ambient air 35°F and dough at 38°F. Prep-top cooler: Pineapples 40°F, onions 40°F, tomatoes at 39°F. Lobby drink display coolers: Ambient air 35°F.
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. No hot food available during time of inspection.
Information: Dishwashing Methods: 3 compartment sink available with 300 ppm quaternary ammonium. Test strips and thermometers available.
Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
02/04/2016
Semi Annual Food
95
Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically: Observed can opener blade and holster accumulated with food debris. CORRECTION: Operator immediately put can opener with dirty dishes to be washed, rinsed, and sanitized. Operator was also advised to maintain all utensils clean.
Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: Observed employee eating a slice of pizza while on the kitchen prep-line area and food assembly line. CORRECTION: Employee was told to eat in the break-room area or employee only section of facility.
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Walk-in cooler: Grated cheese 41°F. Prep-line cooler: Pepperoni 42°F.
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. No hot food items available upon inspection.
Information: Dishwashing Methods: 3 compartment sink available, not set up during inspection.
Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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