- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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