PAPA JOHN'S PIZZA, 2525 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 21, 2014 | Complaint | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Mar 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 21, 2014 | Routine | 1 | 2 | Details / Comments |
|
Sep 25, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 19, 2013 | Routine | 1 | 4 | Details / Comments |
|
Apr 11, 2013 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 09, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 08, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 23, 2012 | Routine | 5 | 4 | Details / Comments |
May 21, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink obstructed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings near dumpster due to harborage conditions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Trash cans are uncovered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The trash area is dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: Michael D Green, FS-50851, 2/28/15
Correct items stated within 45 days.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
Mar 26, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR,MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Hot Holding) | 500.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Mar 21, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.Manager re-taken servsafe exam waitng for certificate at time of call - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice activity found behind the water fountain - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment contain dried food particles and debris
Correct stated itmes within 5days
Correct stated item swithin 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
CFH:Tarek Khallafah EXP:09/27/2013
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.5F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 39.6F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hamburger cooked (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - pizza prep unit) | 38.0F |
Sep 25, 2013 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Strong odor around the drain at the 3-comp sink. clean drains and check the pipes for blockage
5day notice abated
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Pizza - Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Anchovies (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Chicken Wings (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mozzarella Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Sep 19, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting boards needs to clean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No information regarding professional grease service contract. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in unisex toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 30.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pizza - Sausage (Pizza Oven) (Cooking) | 197.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Apr 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site)
cORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pineapples (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Bacon (Refrigerator - pizza prep unit) (Cold Holding) | 39.5F |
| Beef (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Chicken Chop (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
Apr 09, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 04/01/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.3°
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| (Refrigerator - open display) | 38.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomato Sauce (Refrigerator - open display) (Cold Holding) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 38.0F |
Mar 08, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink adjacent to the 3-compartment sink(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board is chipped, discolored, and has numerous grooves, it needs to be replaced or resurfaced. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 02/27/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomato Sauce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
Feb 23, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink adjacent to the 3-compartment sink. The bowl remains but the faucet has been removed. According to the person in charge, the sink is being repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no waste receptacle in the toilet room. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at less than 100 ppm. (Corrected On Site) - Proper cold holding temperatures
The cheeses in the pizza prep refrigerator are maintained at improper tempertaures. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the pizza prep refrigerator. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board in the rear of the establishment is chipped, discolored, and has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is only one toilet room in the establishment and there are at least seven (7) employees on duty at the moment, one of which is a female employee. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Jeffrey T. Kelly (DC DOH Certified Number FS-45423; Expiration Date 9/27/2013)
The employee health policy forms for foodborne illness were reviewed. Policy is in place and the signed documents are maintained at the main office.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 115.2F |
| Hot Water (Handwashing Sink - toilet room) | 120.2F |
| (Refrigerator - walk-in) | 38.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 40.8F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Green Peppers (Refrigerator - walk-in) (Cold Holding) | 40.1F |
| Chorizo Sausage (Refrigerator - walk-in) (Cold Holding) | 40.8F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 37.5F |
| Hot Water (Handwashing Sink) | 120.1F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 54.1F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 53.2F |
| Ham sliced (Refrigerator - pizza prep unit) (Cold Holding) | 41.6F |
| Smoked Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.7F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 38.4F |
| Green Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 38.3F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.5F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 37.5F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 39.5F |
| Pizza (Oven) (Cooking) | 197.7F |
| Pizza (Oven) (Cold Holding) | 198.4F |
| (Refrigerator - pizza prep unit) | 24.0F |
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