All violations have been corrected. Sanitizer 200 ppm.
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
Observations discussed with PIC. EHS will follow up regarding sanitizer. Restaurant in good sanitary condition.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Plumbing System Maintained in Good Repair
Observation: Prep area hand sink in poor repair (cold water knob missing, leaky faucet).
Correction: Repair and maintain all plumbing components and fixtures.
|
08/13/2015 | Routine | |
Certified food manager (CFM) not working during inspection. Discussed CFM ordinance as well as employee health code.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
|
03/03/2015 | Routine | |
Observations discussed and/or corrected during inspection. A Certified Food Manager must be present at least 8 hours every operational day. Observed kitchen in sanitary condition!
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. No Certified Food Manager available.
Correction: The permit holder shall designate a person in charge 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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Personal items stored on cutting board while prepping food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
|
06/10/2014 | Routine | |
Discussed observations with manager. Papa John's will be contacted concerning repeat violation of no CFM during inspection. Observed facility in excellent sanitary condition!
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. No Certified Food Manager available. Virginia Beach Local Ordinance requires that a Certified Food Manager be present at least 8 hours every operational day.
Correction: The permit holder shall designate a person in charge 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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (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.
|
12/09/2013 | Routine | |
Violations discussed with PIC. A Certified Food Manager must be present at all hours of operation. Current CFM must become re-certified in October 2013, which is before the next scheduled inspection date.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection, no Certified Food Manager at time of inspection.
Correction: The permit holder shall designate a person in charge 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. A Certified Food Manager must be available at all hours of operation.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (flour)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (back kitchen handsink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
06/10/2013 | Routine | |
Discussed observations with PIC.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located pizza low boy prep unit is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
12/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's Pizza #820 (01-1866), 333 Laskin Road, Virginia Beach, VA 23451 »