- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: AIR GAP PROVIDED. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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11/17/2014 | Routine | |
Notes:
Table with canned tomato sauce and clean equipment is too close to the mop sink and hanging mops, dripping water from mops can contaminate equipment, cans and table. Move a table away from mop sink.
Provide hot water in hand sink for proper hand washing.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water turned off at the hand sink in back room.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in back room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/05/2014 | Routine | |
Paper work from pest control company provided on facility treatment. No mice droppings or fruit flies observed during today's inspection.
No violation noted during this evaluation. | 11/08/2013 | Follow-up | |
Non-critical violation must be corrected within 30 days,
Notes:
Contact Pest Control company for treatment. Seal any hole in the floors, walls or ceilings. Provide paperwork by follow-up inspection that will occur on November 8, 2013. Clean up mice droppings and monitor facility for mice presence.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: both hand sinks are being used for purposes other than washing hands. Observed food debries in both sinks.
Correction: The handwash facility identified above is to be used for washing hands only
- Pests - Controlling Pests*
Observation: 1) large amount of small flies observed in the back room and around pizza table.
2) mice dropping found along the 3 VAT sink, water heater and area behind restroom.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/29/2013 | Routine | |
Notes:
Small Silver King refrigeration unit had been removed from the facility and going to be replaced with a new one. All PHFs now stored inside pizza table.
Hand washing sink is not in service. Violation must be corrected within 30 DAYS since the last inspection.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hot water is not available in the back prep area hand sink due to missing hot water knob.
Correction: Make necessary adjustments to the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/23/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about April 23, 2013.
No any potentially hazardous food items to be stored inside small Silver King refrigerator until unit get repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese sauce and blue cheese sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Small Silver King refrigeration unit was observed in a state of disrepair.
Correction: Repair the front reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water is not available in the back prep area hand sink due to missing hot water knob.
Correction: Make necessary adjustments to the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/18/2013 | Routine | |
A solid food safety program is in place. Well maintained facility.
Above non-critical violation must be corrected within 30 day.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Permits (repeated violation)
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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11/10/2010 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's #442, 9811 Hull Street Rd., North Chesterfield, VA 23236 »