JOHNNY'S PIZZERIA
9562 MARICAMP RD STE. 3
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 11/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/15/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the pizza station, ambient air temperature 51F Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink, no lid no straw on prep table, employee moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler heavily soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the prep area soiled, also cooler near back door.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling with grease and debris.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, ham 62F, meatballs 58F, cheese 48F, pizza sauce 52F, sausage 51F, ricotta cheese 48F, pizza sauce 46F, per manager all items brought out at 11:30-12:00. Manager moved some items to freezer. Food will be discarded at 3:30pm. Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees Repeat Violation
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer solution available, manager sent employee to get chlorine, employee brought a gallon of chlorine. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the back and pizza station, meatballs, sausage, chicken wings, heavy cream and pizza sauce. Per manager all items were made/opened 10/12/24.
Food safety inspection conducted on 10/15/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 2/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-08: Reach-in cooler at the pizza station, sausage 45F, Manager moved to freezer. Underneath: ham 48F, meatballs 48F, underneath items left overnight inside cooler (Stop Sale). Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 2/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of marinara sauce, manage moved. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple lids and containers cracked.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the pizza station fan with debris.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched cooked garlic knots, inspector instructed to use utensils. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by chair, Manage r oven, also sink at the triple sink items inside sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, broccoli no date marked, Manager voluntarily discarded, also ham and other deli no date marked, manager dated. **Corrective Action Taken**
Food safety inspection conducted on 1/31/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 7/5/2023
High Priority
5
Intermediate
4
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Above mop sink.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At inspection time, observed three high chairs locates at the front counter/bar area and one table with two chairs. Inspector provided seating change evaluation form. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Salad containers above freezer not inverted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind table with fryers heavily soiled with accumulation of grease, also ceiling tiles above same area.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, employee cut cooked chicken with bare hands, inspector addressed situation, employee used utensils. Hands were washed prior to the bare hand contact. Corrected On-Site
- 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At the three compartment sink, hose hanging inside sink. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At the pizza cooler at the front counter area, black trash bag used to cover pizza.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, meatballs 46F, Manager will moved to freezer to dropped down temp. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pizza 84F, per Manager pizza cooked at 11:35Am. Manager added pizza to the form, Pizza will be discarded at 3:35. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the back area, also no paper towel
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the back area, chicken wings and sausage no date marked, per employee items were made 07/01/2023. Repeat Violation
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At the kitchen area, employee cooked raw chicken breast in small fryers. Operator have four small fryers no hood suppression system. Repeat Violation
Food safety inspection conducted on 7/5/2023 revealed 14 total violations (5 high priority, 4 intermediate, 4 basic).