PAPA JOHN'S PIZZA, 313 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jul 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 09, 2014 | Routine | 6 | 9 | Details / Comments |
|
Jan 31, 2014 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 30, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 24, 2013 | Routine | 1 | 1 | Details / Comments |
Jul 15, 2014 (Follow-up)
Comments:ALL ITEMS CORRECTED ON SITE.
CFPM CYNTHIA MCLAUGHLIN EXP.07/30/2016.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jul 15, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jul 09, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employees observed changing tasks and entering the kitchen area from another area without performing a hand wash. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present in restroom. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods across refrigeration unit on the line and some foods in walk in cooler temp above 41 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Unlabeled chemical (Confirmed by manager on site to be Sanitizer and Soap) observed in kitchen. (Corrected On Site) - Thermometers provided & accurate
Thermometers are not present inside multiple refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rat droppings observed in back dry storage area where pizza boxes and sodas are kept. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Multiple holes and damage to walls in dry storage area. These create entry points and harborage areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Pest invoices not present on site. Manager emailed photo of invoice to manager on site. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board where can opener is installed in observed with deep gouges and grooves that make the surface no longer cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Manager verbally confirms they do not have a grease collection company. Above ground grease collection bin is present in facility beneath the triple sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Significant damage to walls in dry storage area, holes and loose/missing tiles present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Air temperature in kitchen is 95 degrees. Cold holding equipment is greatly impacted and cold holding foods temp above 41 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDARD DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
PEST COMPANY INVOICES ARE NOT PRESENT ON SITE. MANAGER VERBALLY CONFIRMS PEST COMPANY TREATS ONCE A MONTH. INVOICE IS SENT TO MANAGER WHO IS ON SITE - MOST RECENT PEST APPLICATION IS 6/30/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN (202)442-4928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Chicken (Refrigerator) (Cold Holding) | 48.0F |
| Sausage (Refrigerator) (Cold Holding) | 49.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 50.0F |
| Ranch dressing (Refrigerator) (Cold Holding) | 47.0F |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| Tomatoes chopped (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 31.0F |
Jan 31, 2014 (Routine)
Violations:
- Food separated and protected
All food items are not covered or protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
Remove spillage from floor. (Corrected On Site)
Certified Food Manager Matthew Joel FS#58044 expire 7-29-16.
Violations correct on site.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQULINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator - pizza prep unit) | 36.0F |
| Pepperoni | 40.0F |
| Tomato Sauce | 44.0F |
| Ham | 41.0F |
| Beef | 41.0F |
| Onions raw | 45.0F |
| Bacon | 40.0F |
| Tomatoes chopped | 44.0F |
| Cheese | 43.0F |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
Apr 30, 2013 (Follow-up)
Comments:CFPM: JEFFREY S. BELL 55742 EXP 09/08/2015. NOTICE ABATED FROM INSPECTION OF 04/24/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| Green Peppers | 42.0F |
| Onions raw | 40.0F |
| Sausage | 40.0F |
Apr 24, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - walk-in) | 43.0F |
| Pepperoni (Cold Holding) | 41.0F |
| Onions raw (Cold Holding) | 35.0F |
| Green Peppers (Cold Holding) | 40.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Handwashing Sink) | 115.0F |
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