Health Permit Renewed. New make unit on order for facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the bottom of the make unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in back room by sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walk-in and floors next to water heater noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/21/2015 | Routine | |
- Clothing - Outer Clothing - Clean Condition
Observation: Observed aprons and employee uniforms stored on a hanging rack in the employee bathroom.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Victory make table are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of Victory unit, exterior of under shelf cooler, and vent fans in walk-in and over by oven hand wash sink, Conveyer toggles for oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment and wall under hand wash station in back room were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/07/2015 | Routine | |
Health Permit renewed. Great Job!
- Equipment - Good Repair and Proper Adjustment
Observation: Wire racks in the walk-in were observed in a state of disrepair and damaged. Rust
Correction: Repair the Wire racks 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 the wire racks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under main counter and seams of walk-in cooler in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of cleaning product are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/28/2015 | Routine | |
PIC will fax CFM certificate to the health department as soon as possible. Staff will temporarily utilize top of make unit at pizza making station by placing food items in an ice bath and monitoring the temperatures of TCS foods at least every 2 hours, until the unit can be repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, sausage, ham, pepperoni, and diced tomatoes in the top of make unit for cold holding are at improper temperatures.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the make unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make unit was observed in a state of disrepair and damaged. Warm air was blowing from the fans inside of the make unit and it is not maintaining the proper temperature.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underneath shelves at the pizza cutting station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: AIr vents especially above the pizza make line are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/03/2014 | Routine | |
No CFM present during inspection and no documentation available of a CFM for this facility. Work order is being put in for the bottomr portion of the make table and all cold food has been moved to the walk-in. Facility was very clean and well organized.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make line or display refrigerators.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration unit beneath make table was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: vegetable/meat slicer and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior and interior of refrigeration units, pizza oven, and keyboards of registers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's #1614, 3360 Military Hwy. S, Chesapeake, VA 23323 »