Papa John's Pizza #3500, 8126 Arlington Boulevard, Falls Church, VA 22042 - Carry Out Food Service Only inspection findings and violations

Business Info

Restaurant: Papa John's Pizza #3500
Address: 8126 Arlington Boulevard, Falls Church, VA 22042
Type: Carry Out Food Service Only
Phone: 703 271-8818
Total inspections: 7
Last inspection: 04/27/2015

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Inspection findings	Inspection date	Type
Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) Observation: Cooler containers and other washed items were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Separated to air dry and CFM said he will change SOP for process. Oral & written info. provided.	04/27/2015	Routine
Note to CFM: Ensure there is no gap along the backdoor. No violation noted during this evaluation.	08/14/2014	Risk Factor
The purpose of today's visit was to conduct a complaint investigation regarding cockroach infestation and to complete a risk factor assessment. The last pest control service was received on July 21, 2014. There were no pest issues at the time of service. Live roaches were not observed during the inspection. Complaint is not confirmed. No violation noted during this evaluation.	08/14/2014	Complaint
The purpose of today's visit was to conduct a routine food safety inspection No violation noted during this evaluation.	01/14/2014	Routine
The purpose of today's visit was to perform a risk factor assessment in conjunction with a complaint inspection. OBSERVATIONS: Quaternary ammonia sanitizer at 3-vat sink measured with EHS and CFM supplied test strips at 400 ppm. Extensive date marking at all stages from delivery to disposal was observed. Documentation of Employee Health Policy training was observed, CFM and staff were knowledgeable. Nothing is left overnight in the Victory 4DR Prep cooler. Chicken poppers are received pre-cooked and breaded in sealed bags at 38F or below, stored in Walk-In cooler, then in cabinet of 4 door prep cooler, and cooked in pizza oven (conveyor style, set cooking temperature 475F. Cordon bleu pizza has pizza crust, pizza sauce, oniion, pre-cooked shredded chicken, pre-cooked diced Canadian bacon, mozzarella and 3C cheeses. Pizza crust is delivered at 3-day intervals and stored in walk-in cooler. Pizza sauce is canned and acidified, opened at room temperature in sufficient quantity for 10 pizzas (observed to be used in less than 1 hour). Onions are received whole, stored in walk-in, chopped at room temp., cooled in walk-in, and used on pizzas from prep top. All other ingredients for cordon bleu pizza are received pre-cooked in bags at 38F or below, stored in walk-in, and brought to prep cooler as needed in lots sufficient for approximately 20 pizzas Critical: No Bare Hand Contact with RTE Foods (corrected on site) Observation: Food employees was observed handling the following ready-to-eat foods using their bare hands: MANUFACTURER SEALED GARLIC DIPPING SAUCE AND UNPACKAGED WHOLE JAPAPENO PEPPER WERE PLACED IN EACH PIZZA BOX WITH BARE HANDS. PIZZA PACKERS ALSO TOUCH INSIDE SURFACES OF PIZZA BOX. Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. WEAR GLOVES OR USE TONGS WHEN PLACING THESE ITEMS IN THE PIZZA BOX. IF USING TONGS DO NOT TOUCH INSIDE SURFACES OF PIZZA BOX WHILE CUTTING PIZZA. DEMONSTRATED PROCEDURE TO CFM AND EMPLOYEES	11/26/2013	Risk Factor
See risk factor evaluation of same date and time for more detail. Critical: No Bare Hand Contact with RTE Foods (corrected on site) Observation: Food employees were observed handling the following ready-to-eat foods using their bare hands: MANUFACTURER SEALED GARLIC DIPPING SAUCE AND UNPACKAGED WHOLE JALAPENO PEPPER WERE PLACED IN EACH PIZZA BOX WITH BARE HANDS. PIZZA PACKERS ALSO TOUCHED INSIDE SURFACES OF PIZZA BOX. Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. WEAR GLOVES OR USE TONGS WHEN PLACING THESE ITEMS IN THE PIZZA BOX. IF USING TONGS DO NOT TOUCH INSIDE SURFACES OF PIZZA BOX WHILE CUTTING PIZZA. DEMONSTRATED PROCEDURE TO CFM AND EMPLOYEES	11/26/2013	Complaint
The purpose of this inspection was to conduct a routine inspection. THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN -CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS, BY MAY 13, 2013. DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE WUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. Dish Machine: N/A Hot Water Heater: AO Smith BT80-300 Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: in prep top: cooked sausage 43F, sliced tomato 45F, cooked chicken 43F, pepperoni 44F, grated mozzarella cheese 48F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CORRECTIVE ACTION: foods above 41F were rotated into refrigeration units. Sanitizing Solution Test Kit Accurate & Used Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. OBSERVATION: test kit on site was for chlorine Correction: sanitizing solution in 3-vat sink was quaternary ammonia.	04/29/2013	Routine

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