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Business Info

Restaurant: PAPA JOHN'S PIZZA #1472
Address: 1505 E Evans Ave, Denver, CO
Total inspections: 11
Last inspection: Feb 5, 2013

Score
(the higher the better)
85

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Violation descriptions and comments

TOXIC ITEMS
8c Improperly used
PUBLIC HEALTH SIGNIFICANCE
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.

PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
PHYSICAL FACILITIES
14d Lighting inadequate
PUBLIC HEALTH SIGNIFICANCE
Light levels are specified so that sufficient light is available to enable workers to read labels, identify toxic materials, recognize the condition of food, utensils and other supplies, work safely and to evaluate cleaning. Sufficient light makes the need for cleaning apparent by making any accumulation of food spills and other soil conspicuous. Lights that are shielded, coated or shatter resistant help prevent breakage and contamination of food, clean equipment, utensils and single service items from fragments of glass should a bulb break.

SANITATION RINSE
4a Manual
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
SANITATION RINSE
4c In place
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
Establishments will often have equipment that needs to be washed and sanitized, but is too large to fit into warewashing sinks or dishmachines, or is not designed to be submerged in water. This equipment must be washed and sanitized “in place”. Surfaces must be washed with a detergent solution to remove food residue, then rinsed free of detergents with clean water and then sanitized with an approved sanitizer.
TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.

SANITATION RINSE
4a Manual
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
HAND WASHING & TOILET FACILITIES
6c Soap and drying devices unavailable
PUBLIC HEALTH SIGNIFICANCE
Handwashing sinks must be kept clean and well stocked with hand soap and hand towels to encourage frequent use. Hot and cold water must be provided through a mixing valve so employees can properly wash their hands.
TOXIC ITEMS
8a Improperly stored
PUBLIC HEALTH SIGNIFICANCE
Separation of cleaners, sanitizers and other chemicals from food, equipment and utensils helps ensure that chemical contamination does not occur. Cleaners, sanitizers and other chemicals must be stored below and away from all food, food preparation areas, warewashing areas, clean equipment and utensils, paper good and single service items.
IMPROPER CLEANING OF EQUIPMENT AND UTENSILS
12d Wiping cloths
PUBLIC HEALTH SIGNIFICANCE
Counter tops, work tables, cutting boards, and other food contact surfaces are required to be wiped down constantly to keep them free of food spill. If spills are left to accumulate, disease-causing microorganisms can survive on contaminated surfaces. Foods, equipment and utensils that come into contact with these dirty surfaces will also become contaminated. To prevent this contamination, wiping cloths must be saturated with a sanitizing solution of adequate strength to kill microorganisms that may be on these surfaces.

TOXIC ITEMS
8c Improperly used
PUBLIC HEALTH SIGNIFICANCE
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.

SANITATION RINSE
4a Manual
PUBLIC HEALTH SIGNIFICANCE
All equipment, utensils and food contact surfaces must be properly washed and then sanitized to minimize food contamination. Washing is the removal of food residue or soil from surfaces. Sanitization is the application of heat or chemicals on cleaned surfaces that results in a 99.999% reduction of disease-causing microorganisms. There are many different types of sanitizers that can be used in food establishments. The most common include: hot water between 165oF and 180oF, chlorine mixed at a concentration of 50 ppm, quaternary ammonia mixed at a concentration of 200 ppm, and iodine mixed at a concentration of 12.5 ppm.
When equipment and utensils are washed and sanitized by hand a three basin sink is required. The first basin is filled with hot soapy water. The second is filled with clean rinse water and the third is filled with water containing sanitizer. Equipment and utensils are washed in the first basin to remove all food residue. They are then rinsed free of detergents in the second compartment and are then placed in the third compartment where they are sanitized. The equipment and utensils must remain in the sanitizing solution for at least one minute to allow the sanitizer enough contact time to effectively kill any disease-causing microorganisms that may be left on the surfaces after washing and rinsing.
TESTING DEVICES
11c Chemical test kits not provided; inaccessible
PUBLIC HEALTH SIGNIFICANCE
The temperature of the wash and rinse water is a critical factor effecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and high-temperature three-compartment warewashing sinks are therefore equipped with accurate thermometers to measure water temperatures. Sanitzer test kits must also be provided and used by food workers to ensure that the concentration of any chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water flow pressure can greatly effect how well a dishmachine will sanitize. Low water flow pressure results in inadequate spray patterns and incomplete coverage of the equipment and utensils being washed. Excessive flow pressures will atomize water droplets and again result in incomplete coverage. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water flow pressure of a dishmachine.

FOOD SOURCE
1b Unwholesome; signs of spoilage
PUBLIC HEALTH SIGNIFICANCE
Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition.
PERSONNEL
2e Smoking; eating; drinking not restricted
PUBLIC HEALTH SIGNIFICANCE
The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
FOOD TEMPERATURE CONTROL
3f Food thermometer not available
PUBLIC HEALTH SIGNIFICANCE
Most food poisonings are associated with foods held at temperatures between 41oF and 140oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.
Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220oF. They must be accurate to +/-2oF. Food workers need to verify that foods are being properly cooled, that they are reheated to 165oF, that they are cooked to the required temperatures, that they are held hot above 140oF, etc. by using a thermometer.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Colorado small cities
2. Colorado smaller cities
3. Colorado
4. Denver County, CO Restaurants