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This dirty dining violation bothers me the most. I’ve eaten at Papa John’s more than any other place on campus over the past year. That five dollar pizza Tuesday is something of a vice. There pizza’s are probably one of the best on campus and for $5 I’d order. But it seems as though Papa John’s hasn’t been the best when it comes to hygiene, in fact they have some of the most violations of all the places on campus.

• Working containers of chemicals or toxic materials taken from bulk containers must be clearly and individually identified with the common name of the contents. Sanitizer solution is being put into containers that once contained oven cleaner. Label bottle as sanitizer.
• The large cutting board with the can opener and slicer attached to it needs to be cleaned. Remove the attached equipment and clean under it to remove all debris. If necessary have the board sanded down to remove the gouges in board.
• There is a handwash sink next to the pizza oven where hot water is not working. Restore hot water to hand sink.
• Store wiping cloths in a sanitizing solution between use. Employee stated they use a spray bottle method for sanitizing surfaces, which is allowed if wiping cloths are single service and used only once.

This may not seem like a whole lot, but this is just a snippet of all of the code violations that they’ve had and to top it off some of the above violations come up two or three times so it shows that worse than having the violations, they are doing virtually nothing to fix it.

The second place on campus to get a pizza is really no better. I’ve been to Angelo’s once for pizza. It was pretty good to be honest, but the place was freezing. I wasn’t so keen on the general environment and neither were the health inspectors:

• There were cooked sausages and meatballs sitting in a hot hold well found at 102 degrees. All potentially hazardous foods must be hot held at 135 degrees or more.
• There is an accumulation of old food debris on the slicer. Take slicer apart, clean and sanitize all parts thoroughly.
• There was no sanitizer bucket set up at the food prep area. Set up and maintain a sanitizer bucket to sanitize food prep surfaces between use. For a bleach sanitizer, the concentration should be 100ppm.
• There is no date marking being done at restaurant. Properly mark all ready to eat potentially hazardous foods that are prepared on site or any opened commercial container with a 7 day use by date.
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Angelo’s is another place that has had the same violations over and over again.

The worst part about this is that I am absolutely starving and writing about all these food places and are too dirty to eat at.

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