| No violation noted during this evaluation. | 04/04/2016 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed opened bottle of water stored in box with pepperocini's. PIC removed and discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoop for flour handle down inside flour. PIC corrected.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Blue cheese and ranch dressing cold holding at improper temperatures. Observed blue cheese and ranch dressings cold holding at 45 degrees F iside small reach in refrigerator. PIC removed all items and adjusted thermostat.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small reach in refrigerator used for the salad dressings.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed no test strips for testing the sanitizer solution at three compartment sink.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
03/24/2016 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed 2 chemical spray bottles hanging on electrical cords over the pepperoncini and pizza cutters.
Correction: Corrected by moving bottles.
|
10/02/2015 | Risk Factor | |
Permit Issued.
No violation noted during this evaluation. | 04/02/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed toppings such as ham, sausage and beef at 52°F on the make table line.
Correction: Product was pulled from line and put under proper refrigeration. Repair call was placed.
- Cooling, Heating, and Holding Capacities
Observation: Make table was not holding temperatures properly in the bottom storage area and one section of toppings.
Correction: Repair. This unit is scheduled to be replaced.
|
02/02/2015 | Routine | |
No risk factor violations observed. Gloves/utensils used. Dishmachine - 182 degrees final rinse.
No violation noted during this evaluation. | 08/04/2014 | Risk Factor | |
No risk factor violations observed. Gloves n/a. 3 compartment sink - Quat 400 - 200 ppm - test kit (ok).
No violation noted during this evaluation. | 07/31/2014 | Risk Factor | |
Gloves n/a. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sausage and ham toppings at 48 degrees in make table.
Correction: All cold hold to be 41 degrees or less. Please hold all cold products at 41 degrees (products were discarded).
|
02/20/2014 | Routine | |
No risk factor violations observed. Gloves n/a. 3 compartment sink - Quat sanitizer - 200+ ppm/test kit (ok).
No violation noted during this evaluation. | 08/09/2013 | Risk Factor | |
Gloves used - n/a. Annual permit inspection.
- Sanitizing Solutions, Testing Devices
Observation: Personnel could not locate test kit to measure sanitizer in 3 compartment sink.
Correction: Test kit to be used to check level of sanitizer. Please locate test kit and place where personnel are able to use it.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Found spray bottles stored on same shelves as food (flour).
Correction: Store all toxics properly.
|
02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's Pizza #215, 9853 Brook Road #101, Glen Allen, VA 23059 »