Papa John's Pizza (Brunswick), 4260 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 4.2 Provide a quat sanitizer test kit to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at 200ppm.
- 6.4 The following areas need repaired:
- -damaged back door and surrounding wall
- -water damaged ceiling tile in the back room area
- Physical facilities shall be maintained in good repair.
- C/3.2 Observed Dustinator (flour-like) in a plastic container lacking a label. Label all unidentifiable substances in order to avoid confusion or misuse.
- -Observed proper thawing under refrigeration.
- -Observed proper date marking.
- -Observed proper chemical storage and labeling.
- -Observed foods cold holding properly below 41°F.
- -1 accurate long stem thermometer available for use.
|
1/26/2012 | Standard2 | |
- C/R/*4.4 Quat sanitizer in the 3-compartment sink was 400+ppm. Maintain quat sanitizer at 200ppm in order to effectively sanitize without leaving a toxic residue.
- R/6.4 Repair the peeling walls in the pop storage room in order to provide a more easily cleanable surface.
- NOTE: A new commercial-grade reach-in/prep cooler was added to the operation.
- -Observed potentially hazardous foods (PHFs) cold holding properly below 41°F.
- -Observed proper date marking of opened ready-to-eat, PHFs throughout.
- -Observed proper thawing under refrigeration.
- -Observed proper chemical storage and labeling throughout.
|
8/26/2011 | Standard 1 | |
- *4.4 Quat sanitizer in the spray bottle was 400ppm. Maintain quat sanitizer at 200ppm in order to effectively sanitize without leaving a toxic residue.
- *3.4/4.4 Observed the following foods cold holding improperly in the reach-in cooler:
- -chicken wings 45°F
- -chicken strips 44°F
- -pepperoni 44°F
- Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth. Ambient air temperature of the reach-in cooler was 42°-43°F. Adjust temperature or make repairs in order to maintain 41°F or below. PIC agreed to relocate
- PHFs to the walk-in cooler until repairs are made. Cooler will be checked at report review on 2/3/11. Items in the prep top part of the cooler were below 41°F.
- 6.4 The following areas were damaged:
- -R/walls in the pop storage room
- -R/water damaged ceiling tile in the rear pizza box storage room
- Repair these areas in order to keep physical facilities in good repair and create more cleanable surfaces.
- -One accurate long stem thermometer available for use.
- -Observed proper date marking throughout.
- -Observed proper chemical storage and labeling throughout.
|
2/1/2011 | Standard2 | |
- 6.4 The following areas were damaged:
- -R/walls in the pop storage room
- -R/missing ceiling tile in the pop storage room
- -water damaged ceiling tile in the rear pizza box storage room
- Repair these areas in order to keep physical facilities in good repair and create cleanable surfaces.
- C/3.2 The following items need a label:
- -water spray bottle on the prep table shelf
- -flour at the dough station
- Label all unidentifiable substances (ex: white, clear) in order to avoid confusion or misuse.
- 4.2 Provide a test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at 200ppm (or manufacturers directions).
- -Observed proper date marking throughout.
- -All potentially hazardous foods were cold holding below 41°F
- -2 accurate long stem thermometers available for use.
|
9/15/2010 | Standard 1 | |
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