Papa John's Pizza, 3200 16th Sw Ave Ste E Cedar Rapids, Ia 52404, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Air drying of equipment and utensils
Observation:Containers were washed and stacked without proper air drying. All utensils, pans, and containers must be air dried prior to stacking and putting in it storage spot.
- Cleanability of floors, walls, and ceilings
Observation: Cracked and/or broken missing tile by entrance door, under pizza prep table and all across the back of the pizza cooking area. 2) Several holes in the walls, under sinks, office area,and in general. Repair or replace materials so all floors walls and ceilings are easily cleanable and non absorbent.
- In-use utensils, between-use storage
Observation:Scoop stored with handle touching Ready to Eat Chips for pizza topping. All in use utensils must be stored in a manner to prevent contamination to the ready to eat food by the scoop or measuring device handle coming into contact with the food.
- Plumbing system maintained in good repair
Observation:Hand washing sink in back by three compartment sink draining slow. Repair as necessary to maintain free flow of waste water.
- Package integrity
Observation: Several dented cans of pizza sauce and refried beans. Cans were stored away from usable product to be sent back.
- Material characteristics of non-food contact surfaces
Observation: Paper towel used to absorb moisture in mushrooms. All food contact surfaces must be smooth, non absorbent and easily cleanable.
|
02/06/2015 | Regular |
- Food storage - preventing contamination from the premises
1) Observed sauces and pepperoncini's stored without a lid. Must cover all food when not in immediate use to prevent contamination. Covered at time of inspection. 2) White rack by 3 hole sink and grey racks by dry storage racks have lowest shelf directly on the floor. Must store all food at least 6 inches off the floor to prevent contamination. Either raise shelf or do not use.
- Food storage containers identified with common name of food
Sauce bottles and shakers were observed without a label. Must label all working containers with common name to allow easy identification of product.
- Cleanability of floors, walls, and ceilings
1) Wall by pop cooler and back prep area entrance are in poor condition and are showing signs of deterioration. Must repair or replace wall to prevent buildup of bacteria and further deterioration. 2) Cove base is missing in following areas: by 3 hole sink, entrance to back prep area, and by employee RR. Must replace cove base on wall to prevent buildup of bacteria and further deterioration.
- equipment food contact surfaces and utensils clean to sight and touch.
Pizza oven and pizza screens have heavy food/dust buildup. Must clean to prevent buildup of bacteria and contamination. If necessary must replace screens to prevent further buildup. --1) Employee RR handsink no longer has a seal along back edge. Must reseal to prevent buildup of bacteria. 2) Floor sink by back door has food debris inside. Must clean to prevent buildup of bacteria and contamination.
- Miscellaneous sources of contamination
1) Observed sauces and pepperoncini's stored without a lid. Must cover all food when not in immediate use to prevent contamination. Covered at time of inspection. 2) White rack by 3 hole sink and grey racks by dry storage racks have lowest shelf directly on the floor. Must store all food at least 6 inches off the floor to prevent contamination. Either raise shelf or do not use.
- Plumbing
materials, design, construction and installation
- Food temperature measuring devices are provided and readily accessible
Prep cooler in main kitchen does not have a thermometer. Must have a thermometer in all coolers that hold potentially hazardous food to ensure adequate temp is maintained.
- Material characteristics of non-food contact surfaces
1) Employee RR handsink no longer has a seal along back edge. Must reseal to prevent buildup of bacteria. 2) Floor sink by back door has food debris inside. Must clean to prevent buildup of bacteria and contamination.
- Food employees hair is effectively restrained
Employee was not wearing hair restraint at time of inspection. Must wear an effective means of hair restraint at all time when preparing food. Corrected at time of inspection
- Handwashing cleanser, availability
Hand soap dispenser is broken at back prep area. Must replace dispenser to prevent buildup of bacteria and contamination.
- License required to operate a food establishment
1) License posted is expired. Must post most recent inspection in area viewable to public. 2) Do not have most recent inspection posted in area where public can easily read. Must post most recent inspection in area that is easily accessed by the public.
- Posting of a valid license
1) License posted is expired. Must post most recent inspection in area viewable to public. 2) Do not have most recent inspection posted in area where public can easily read. Must post most recent inspection in area that is easily accessed by the public.
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Handwashing sign was not posted at kitchen handsink. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Bare hand contact with ready to eat foods
Employee was observed handling lettuce with bare hands on a cooked pizza. MUST NOT HANDLE ANY READY TO EAT FOOD WITH BARE HANDS. Violation has been cited several times in past inspections. Must re-train employees about importance of no bare hand contact. Pizza was discarded at time of inspection.
- Designated areas for employees
use of designated areas by employees
|
09/12/2013 | Routine |
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