Papa John's Pizza #294, 3216 W Esplanade Ave N Suite 5a, Metairie, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: PAPA JOHN'S PIZZA #294
Address: 3216 W Esplanade Ave N Suite 5a, Metairie, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 06/04/2012

Restaurant representatives - add corrected or new information about Papa John's Pizza #294, 3216 W Esplanade Ave N Suite 5a, Metairie, LA »


Inspection findings

Inspection date

Type

  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Non-food contact equipment is not maintained in good repair.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Walls/ceilings or attached equipment are not clean.
06/04/2012Routine
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact equipment is not maintained in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Mops are not hung and/or stored to facilitate air drying.
01/10/2012Routine
  • Mops are not hung and/or stored to facilitate air drying.
07/11/2011Routine
  • A current state food safety certificate is not conspicuously posted.
  • A covered waste can is not provided in the ladies toilet room.
  • Walls/ceilings or attached equipment are not clean.
  • A valid permit to operate is not posted in a conspicuous location.
02/25/2011Routine
  • A current state food safety certificate is not conspicuously posted.
  • A valid permit to operate is not posted in a conspicuous location.
11/09/2010Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Walls/ceilings or attached equipment are not clean.
05/03/2010Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Dry wipe cloths are not laundered as necessary.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
  • Mops are not hung and/or stored to facilitate air drying.
12/07/2009Routine
  • A current state food safety certificate is not conspicuously posted.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
09/16/2009Routine
  • Critical: Food meets the definition of adulterated.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • A covered waste can is not provided in the ladies toilet room.
  • Walls/ceilings or attached equipment are not clean.
06/04/2009Routine
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • Food is not stored six (6) inches off the floor.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • In use food utensils are not stored with the handles above the top of the food.
  • Plumbing is not maintained.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Mops are not hung and/or stored to facilitate air drying.
03/06/2009Routine

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