Papa Johns Pizza, 10054 Robious Road, Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Papa Johns Pizza
Address: 10054 Robious Road, Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 330-9000
Total inspections: 5
Last inspection: 11/13/2015

Restaurant representatives - add corrected or new information about Papa Johns Pizza, 10054 Robious Road, Bon Air, VA 23235 »

Inspection findings	Inspection date	Type
Place tomatoes or any TCS foods that are prepped, in the refrigerator promptly. Provided and discussed FDA form 1-B with operator. Post this information in the kitchen for easy referencing of staff. Temperature Measuring Devices (corrected on site) Observation: Thermometer is needed for the pizza make table. Thermometer in the beverage air cooler is not working properly. Thermometer was placed in the pizza make table. 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. Critical: Backflow Prevention, Air Gap* (corrected on site) Observation: Observed hose laying in the basin of the mop sink, where no backflow prevention device is provided. Operator hung the mop up so that the hose does not hang below the flood rim level, creating an air gap. Recommended purchasing a back flow prevention device for the sink. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory by the warewashing area. 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	11/13/2015	Routine
Notes: 1. Suggested a rearrangement of product in the bottom left side of the pizza MUT cooler. Two items were stored in open cardboard boxes on the top shelf of the unit, which was effectively blocking airflow to product stored beneath it. A difference of 4 degrees noted between the product on each shelf. The manager removed the cardboard boxes and replaced them with smaller pans to hold product and also allow air flow to reach the bottom shelf. 2. Suggest facility purchase a new quaternary ammonia test kit. The current one appears to have gotten wet and no longer has a color chart. 3. Replace paper towels at rear hand sink. 4. Make sure the hose at the rear mop sink is never left stored below the flood rim. Hang it up. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Shredded cheese (in the top wells of the pizza MUT), bags of meat toppings (stored in the bottom left side of the pizza MUT), and an open case of garlic dipping sauce (left sitting out) cold holding 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.	04/28/2015	Routine
NOTES: * Violation corrected. * Form 1-B given to PIC. * Home Paramount performed pest service date of inspection. * Monitor drivers re-entering the establishment to ensure proper hand-washing when required. Handwashing Signage/Handwashing Facilities (corrected on site) Observation: The sign that notifies food employees to wash their hands is not clearly visible. Correction: POSTED SIGNAGE AT TIME OF INSPECTION. Provide a sign/poster that is clearly visible to all employees	09/26/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer (re-mixed upon request), and test kit. Reviewed employee health. Reminded staff of the importance of labeling and mixing chemicals properly. Suggest mixing a large batch of sanitizer in the 3-vat sink, mix+test, and then dip bottles from the sink. A light shield is down by the front pizza hot holding table. A new one has been ordered and has yet to be installed. The pizza MUT cooler is currently freezing product and staff are trying to adjust the thermostat accordingly. Suggest double panning the tomatoes, onions, and pineapple since those items are freezing up until a proper setting for the unit has been re-established. 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 quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation) Observation: Working containers of sanitizer 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. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Quaternary ammonia spray sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 400 ppm+). Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 200 ppm)	02/03/2014	Routine
Adequate thermometer, 3-vat setup, and quaternary ammonia sanitizer kit. Reviewed employee health. Reviewed proper methods for thawing and the safe storage/disposal of chemicals. Thawing (corrected on site) Observation: Improper methods used to thaw chicken poppers (sitting out at room temperature). Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station in the rear is being used as a dump station. Unknown chemical poured down the drain. Correction: The handwash facility identified above is to be used for washing hands only Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of cleaner/degreaser was not properly labeled. Chemical was stored in a spray bottle labeled sanitizer. 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.	05/07/2013	Routine

Papa Johns Pizza respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA
Mister Softee of Hampton Roads	Norfolk, VA

Restaurants in neighborhood

Name
China Panda II
Shamrock Pub
Amanecer Latino II
Community Hospice House
Taste of India
Hiro Sushi
Asian Chef Inc.
Applebee's Bar & Grill

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses