PAPA JOHN'S PIZZA, 3827 PENNSYLVANIA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 24, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jul 22, 2014 | Routine | 6 | 5 | Details / Comments |
|
Sep 05, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jan 29, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 15, 2012 | Complaint | 0 | 0 | Details / Comments |
Jul 24, 2014 (Restoration)
Comments:Violatons cited on 7-22-14 was abated.
Steven Bolden has serve safe certificate and will be reporting to 899 North Capitol Stree, NE. for his Certified Food Managers Certificate.
APPROVED TO REOPEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Jul 22, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - Adequate handwashing sinks properly supplied and accessible
Hand washing sink next to the 3-compartment sink has been blocked. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (chopping board and can opener). - Thermometers provided & accurate
No thermometer provided to check food temperatures. - Insects, rodents, & animals not present
Live mouse observed inside the kitchen next to the unused conveyor pizza oven at visit. - Insects, rodents, & animals not present
Rodent droppings observed on several floor areas and in food contact surface. - Insects, rodents, & animals not present
No pest extermination service invoice available at visit. - Nonfood-contact surfaces clean
Unclean non-food contact surfaces (3-part sink, hand washing sinks). - Plumbing installed; proper backflow devices
Drain pipe line for the 3-compartment sink has been clogged.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
Sep 05, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY AT CALL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER IN REACH IN UNIT (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR AND STAINED WALLS IN PREP AREA (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Pizza - Pepperoni (Refrigerator - walk-in) (Cold Holding) | 4.0F |
| Pizza Flatbread (Refrigerator - walk-in) (Cold Holding) | 4.0F |
| Pizza - Cheese (Stove) (Preparation) | 152.0F |
| Pizza - Pepperoni (Pizza Oven) (Preparation) | 159.0F |
| (Freezer - walk-in) | 3.0F |
Jan 29, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. (Clean and or replace cutting boards where needed.) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Green Peppers (Cold Holding) | 35.0F |
| Onions raw (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 41.0F |
| Cheese (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
May 15, 2012 (Complaint)
Comments:IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Pizza - Cheese (Pizza Oven) (Cooking) | 180.0F |
| Chicken Wings (Pizza Oven) (Reheating) | 190.0F |
| (Refrigerator - walk-in) | 38.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F |
| Chicken Chop (Refrigerator - pizza prep unit) (Cold Holding) | 35.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
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