Make sure that items that have been washed, rinsed and sanitized have enough time to air dry before stacking. Wet stacking promotes bacterial growth. Ensure the bathroom door is closed at all times so flies or other potential vectors cannot do not transport pathogens between the bathroom and kitchen area. Overall the facility was clean and well organized and uses good food safety practices.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products were being stored on the same shelves as food items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment (Raid spray).
Correction: Remove unnecessary poisonous or toxic materials.
|
03/09/2016 | Risk Factor | |
Permit displayed. Certified food manager (CFM) present. Facility organized and clean. Health permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in the top compartment of the pizza make unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Following was observed in a state of disrepair and damaged: Exposed insulation on the bottom of the pizza make unit, and exposed insulation on the inside of bottom of the walk in refrigerator door.
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 non-food contact surfaces: Surrounding surfaces of the fans of the walk in refrigerator.
Correction: Maintain non food-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is not maintained in good repair: Floor under pizza oven, ceiling behind the hood of the pizza oven, and coving under handwash sink by the pizza make unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/22/2015 | Routine | |
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the employee restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Cove molding under handsink is damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/14/2015 | Routine | |
permit issued
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair
Observation: The following not maintained in good repair:
-cove tile cracked/damaged near handsink
-holes in wall by handsink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/23/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Shellf in walk in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
|
06/23/2014 | Routine | |
Looks good. Permit issued.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board 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: vent hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
10/30/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: Hand sink soap dispencer, light above the office desk is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist (Flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/02/2013 | Routine | |
Permit issued.
- Cloths - Wiping Cloths - Use Limitation
Observation: No wiping cloths provided in prep area..
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Victory reach in..
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.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surface was observed soiled to sight and touch: Can opener..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils stored in dirty plastic containers.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the 3-compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Distressed Merchandise, Segregation and Location
Observation: Dented cans.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles of cleaning agents are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's #974, 4221 Indian River Rd., Chesapeake, VA 23325 »