Health Permit renewed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several bags of chicken were not discarded by use by date.
Correction: Discard the food at this time and ensure all commercially processed food is served, sold or discarded by the "use by" date after opening. 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: interior of the make table, crusty pizza screens, front of microwave.
Correction: Clean and sanitize these surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the dish washing area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Remove items stored in it.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: side exit door has gap between it andthe door frame.
Correction: Eliminate gap at the door. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (back room).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall areas, back door, floor areas 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Rest room and fixtures are unclean and not maintained
Correction: Keep rest room facilities clean and maintained for employee use.
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02/04/2016 | Routine | |
Check detergent and sanitizer supply before using the dispensers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of deposits on the following: monitor and keyboard at prep line, plastic crates used for bagged product in storage.
Correction: Clean/sanitize these surfaces.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container in the employees' rest room.
Correction: Install a covered refuse container for the disposal of feminine hygien products in the rest room.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap around side door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing 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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Ceiling is leaking at front counter.
Correction: *Repair service is coming today. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ensure no food, equipment, or single service is subjected to contamination.
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09/01/2015 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Only working light bulb in exhaust hood is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: side exit door has gaps around it.
Correction: Eliminate gaps at side door. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back prep room.
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
- Lighting, Intensity
Observation: Three lights out in the exhaust hood.
Correction: Replace burned out lights. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Baseboard tile at front hand sink and floor tiles at doorway are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, baseboards, walls, ceiling vents, keyboards and walk in ceiling 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/16/2015 | Routine | |
Post Chesapeake Manager Certification in the customers' view.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A number of ready-to-eat (RTE) commercially processed foods in the make unit were was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Time as a Public Health Control*
Observation: Garlic sauce (requiring refrigeration) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time.
Correction: Discard food that is not served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door's hinges on the make unit observed in a state of disrepair.
Mats on the wire cart observed in disrepair.
Walk in racks(2) observed rusty, in disrepair.
Correction: Repair/replace the equipment noted to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: can opener, make unit top, white wire racks, trash cans, keyboard at make unit.
Correction: Clean and sanitize these surfaces.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the back prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic container and cleaning tools blocking its use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: back door propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Keep exterior doors closed. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the back prep area hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Baseboard by front hand sink and floor tiles between prep areas are not maintained in good repair
Lights out and shield missing in exhaust hood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor areas, ceiling vents, some wall areas 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of cleaner not accurately 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.
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12/08/2014 | Routine | |
SEVERAL REPEAT OBSERVATIONS INCLUDING: NO CERTIFIED MANAGER POSTED. CORRECT ALL AT THIS TIME. MANAGER CLASS SCHEDULE PROVIDED AGAIN. POST CERTIFICATE IN CUSTOMERS' VIEW ONCE RECEIVED. STORE SANITIZER TEST STRIPS IN AN AIR TIGHT CONTAINER TO PREVENT DISCOLORATION.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: REPEAT-No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing anything on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage - Clean and Dry Location
Observation: Sodas stored on floor in soiled dough pans.
Correction: Elevate all food storage onto clean, approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sausage overloaded in top of make table cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not overfill insert pans
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rusty white walk in rack observed in a state of disrepair.
Correction: Repair/replace the rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometers are not calibrated to ensure accuracy
Correction: Calibrate food thermometers according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: flour brushes, can opener, soiled dough pans on floor storing Pepsi bottles.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: One light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not fully selfclosing.
Correction: Provide a working self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap along one side of back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in fan guards 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.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaner and a trash can not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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06/27/2014 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST THE CERTIFICATE(S) IN THE CUSTOMERS' VIEW. 2014 FOOD CLASS SCHEDULE AND SAMPLE EMPLOYEE HEALTH POLICY PROVIDED AT THIS TIME.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Good Repair and Proper Adjustment
Observation: Rusty white walk in rack observed in a state of disrepair and damaged.
Correction: Repair/replace the rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: keyboard at make table, overhang at cutting table.
Correction: Clean and sanitize these surfaces.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door does not close fully by itself.
Correction: Provide a self-closer for the toilet room door that shuts the door completely. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap around side door.
Correction: Eliminate the gap around the side door. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in fan guards, pipe, and ceiling, some kitchen ceiling tiles, half of the oven hood 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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01/02/2014 | Routine | |
*FOOD HAS BEEN RELOCATED AND SERVICE CONTACTED TO REPAIR THE MAKE TABLE. Call with update- 382-8664. *REPEAT: PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST CERTIFICATION IN CUSTOMERS' VIEW. CLASS SCHEDULE PROVIDED AGAIN.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided for the restaurant.
Correction: The permit holder shall provide a certified manager who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food - Miscellaneous Sources of Contamination
Observation: Fly swatter observed stored on food package.
Correction: Protect food from miscellaneous sources of contamination. Properly store swatter away from all food, single service, and clean equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. *Discard if foods have exceeded 41F for four hours or more.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted food deposits or other soil on the overhang at the cutting table.
Correction: Clean and sanitize these surfaces.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not fully self-closing.
Correction: Provide toilet room door that is tight fitting and completely self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: Gap around side door when closed.
Correction: Repair side door to eliminate gaps. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Lights in the exhaust hood, back kitchen, and rest room are not maintained in good repair
Correction: Repair all lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2013 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST THE CERTIFICATION IN THE CUSTOMERS' VIEW.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager available at the time of inspection.
Correction: The permit holder shall provide a certified manager who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation: large pan of uncovered flour observed with trash and labels laying in it..
Correction: Discard contaminated flour.Protect unpackaged food from environmental sources of contamination during preparation. Provide a lid for the container
- Temperature Measuring Devices
Observation: Thermometer in the make table is not accurate.
Correction: Provide a working temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed food deposits or other soil on the following: tub of smallwares over dish sink, keyboards, overhang at cutting table, walk in fan unit.
Correction: Clean and sanitize these surfaces.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine products in the rest room.
Correction: Install a covered refuse container for the disposal of feminine hygiene products in the rest room.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not fully self-closing.
Correction: Provide a working self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed around side door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Baseboard area in the interior of the walk in is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Papa Johns Pizza, 359 Battlefield Blvd. S, Chesapeake, VA 23320 »