Papa John's Pizza #1191
Restaurant Information
| Restaurant Name | Papa John's Pizza #1191 |
|---|---|
| Restaurant Address | 8330 Abrams Rd, Dallas, TX 75243 |
| Last Inspection Date | 2018-09-23 |
| Last Inspection Score | 91 |
Inspection Results
| Inspection Date | Score | Comments |
|---|---|---|
| 2018-09-23 | 91 |
Description: *10 Clean Sight and Touch Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and Points: 3 Description: *21 RFSM - Not On Site Detail: Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operati Points: 2 Description: *47 Other Violations Detail: Points: 1 Description: *42 Floors/walls/ceiling/nonfood dirty Detail: 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Points: 1 Description: *45 Floor& wall junctures- coved & sealed Detail: SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (B) cove and seal junctures between walls and floors in new or extensively remodeled establishme Points: 1 Description: *44 Receptacles tight fitting lids, doors, or covers Detail: 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (f) Outside receptacles. (1) Receptacles and waste handling units for refuse, recyclables, and returnables used with material Points: 1 |
| 2018-03-12 | 85 |
Description: *41 Food storage containers, identified with common name of food. Detail: 228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working c Points: 1 Description: *39 Equip sealed if it is exposed to spillage Detail: 228.110 Equipment, Utensils, and Linens. Installation (a) Fixed equipment, spacing or sealing. (1) Equipment that is fixed because it is not easily movable shall be installed so that it is: (C) sealed to adjoining equi Points: 1 Description: *10 Sanitization after Cleaning Detail: 228.117 Equipment, Utensils, and Linens. Sanitization Frequency, Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Points: 3 Description: *32 Damaged Equipment Detail: 228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Points: 2 Description: *19 Water & Plumbing in good repair- per code Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and Points: 3 Description: *34 Pest control-routine inspections for Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence with Points: 1 Description: *21 RFSM - Not On Site Detail: Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operati Points: 2 Description: *44 Waste receptacles outdoors/tight fitting lids Detail: 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (n) Covering receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: Points: 1 Description: *45Floor, wall, ceiling - Exposed material Detail: (c) Floors, walls, and ceilings. (1) A food establishment containing a food handling area, food processing area, food preparation area, food storage area, equipment or utensil washing area, walk-in refrigerating unit, dressing room, Points: 1 |
| 2017-09-21 | 85 |
Description: *21 RFSM - Not On Site Detail: Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operati Points: 2 Description: *47 Conditions of Permit-in use of food equipment Detail: 228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) No Points: 1 Description: *12 A food employee or conditional employee shall report to PIC the information as specified under ( Detail: 228.35 Management and Personnel. Responsibilities and Reporting Symptoms and Diagnosis. (e) A food employee or conditional employee shall report to the person in charge the information as specified in subsection (a) of this section. Points: 3 Description: *32 Equipment and Utensils without smooth welds Detail: 228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (4) finished to have smooth welds and joints; and Points: 2 Description: *42 Dirty nonfood contact surfaces Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Points: 1 Description: *35 Eating food, chewing gum, drinking beverages, or using tobacco Detail: 228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated Points: 1 Description: *21 A establishment shall have written procedures for employees to follow when responding to vomitin Detail: 228.45 Contamination Events Clean-up of Vomit and Diarrheal Events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter o Points: 2 Description: *10 Other sanitizer use - manufacturer label direction Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizin Points: 3 |
| 2017-03-07 | 89 |
Description: *21 RFSM - Not On Site Detail: Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operati Points: 2 Description: *22 Handlers-Certificate Not On Site Detail: Sec. 17-2.2(d)(1)(A) (d) Food handlers. (2) Food handler certificate required. (B) A food establishment described in Section 17-2.2(d)(1) shall maintain on the premises a food handler certificate for each employee whose work requires the handling o Points: 2 Description: *31 Individual, disposable towels Detail: 228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels; Points: 2 Description: *10 Clean Sight and Touch Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and Points: 3 Description: *35 Eating food, chewing gum, drinking beverages, or using tobacco Detail: 228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated Points: 1 Description: *42 Floors/walls/ceiling/nonfood dirty Detail: 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Points: 1 |
Data Source
This data was provided by Code Compliance Services Department, Consumer Health Division and last updated on Jan 15, 2019. Dataset contains 7722 restaurants inspected in Dallas.
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