Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Dated 2012
Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Pizza maker. **Corrected On-Site**
Basic - Hood soiled with accumulated grease and dust.
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza sauce sitting at room temperature at pizza make station has no date or time mark.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
07/31/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
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