Papa John's Pizza, 1200 Tyler Avenue, Radford, VA 24141 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. The scoops used at the make table to put product on the pizza are sitting inside the containers with no reguard to whether the handle is in contact with the food.
Correction: Make sure to leave the handles up so that they are not contaminating the toppings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener has accumulations of grime and debris.
Correction: Make sure to clean the can opener once a day to ensure no buildup that can cause contamination in the cans that are getting opened.
|
10/02/2015 | Routine | |
Light shield is needed in back storage area. Please provide the PIC's manager's Certification number in 2days.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the pjizza make table is not accurate. Thermometer is missing glass cover.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Correct in 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener holster and cutting board soiled.
Correction: Clean and sanitize these surfaces for food contact. Cutting board must be washed rinsed and sanitized after each use and every 4 hours if under constant useage. Begin correction immediately.
|
12/09/2014 | Routine | |
Went over Healthy Food Handlers and reporting with PIC.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Handles in contact with foods.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener and holster has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Clean after each use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in dry storage room is not smooth and easily cleanable. Missing a ceiling panel.
Correction: Repair or replace ceiling to make it smooth and easily cleanable. Install a ceiling panel in 3 days. Relocate all single service under missing ceiling panel.
|
10/29/2013 | Routine | |
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