Flies breeding in the grease trap.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some pizza toppings not cold enough. Toppings are piled too high in the danger zone.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not pile toppings so high in the danger zone.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and grease trap juncture not sealed.
Correction: Seal floor and grease trap juncture.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for small flies in and around the grease trap.
Correction: Eliminate harborage conditions. Seal the grease trap under the three vat sink.
|
11/23/2015 | Routine | |
Excellent operation
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walkin is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use in the walkin.
- 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.
Correction: Obtain a new Quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat The inside temperature measured 88 degrees F. The outside temperature was 82 F .
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat. Check the fan(s) on the roof for proper operation.
|
04/13/2015 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of all equipment were not observed sanitized
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use at least 200 ppm.
|
09/16/2014 | Risk Factor | |
Excellent operation
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat. chemical test kit to ensure the sanitizing solution is maintained at 200 ppm.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
04/30/2014 | Routine | |
Excellent restaurant. very well run. Hot water is excessive
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several toppings at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
12/31/2013 | Risk Factor | |
Excellent restaurant. No deficiencies
No violation noted during this evaluation. | 07/19/2013 | Risk Factor | |
Excellent operation.
- Equipment and Utensils - Durability (corrected on site)
Observation: A spatula was cracked.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
|
01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's Pizza, 22034 Shaw Rd #118, Sterling, VA 20164 »