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Papa's Pizza & Subs
7801 Michigan Ave.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number035394
OwnerSelma Mustafa
Complexity levelHigh
Review frequencyEvery 150 days

8 Inspections
Since 8-1-2016

03-28-2022
Closed - permenant

OutcomeCompliant
0 violations cited

09-08-2021
Closed - Temporary

OutcomeCompliant
0 violations cited

01-27-2021
Routine Inspection

OutcomeCompliant
3 violations cited :
Code 5-205.11
Handwashing sink(s) not easily accessible items stored in
FULL FOOD CODE:
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
Priority Foundation
Corrected on 1-28-2021
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided at hand sink
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 1-28-2021
Code 6-303.11
Lighting intensity at work levels not maintained
FULL FOOD CODE:
Light of the proper intensity shall be provided as specified.
Core
Not corrected

05-04-2020
COVID19/phone- low

OutcomeCompliant
0 violations cited

10-08-2019
Routine Inspection

OutcomeCompliant
2 violations cited :
Code 3-501.16
Cold food item(s) stored above 41 degrees f
FULL FOOD CODE:
Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)
Priority
Corrected on 10-09-2019
Code 6-303.11
Lighting intensity at work levels not maintained
FULL FOOD CODE:
Light of the proper intensity shall be provided as specified.
Core
Not corrected

03-18-2019
Routine Inspection

OutcomeCompliant
6 violations cited :
Code 3-501.16
Cold food item(s) stored above 41 degrees f
FULL FOOD CODE:
Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)
Priority
Corrected on 3-19-2019
Code 4-502.11
Food thermometer(s) not calibrated
FULL FOOD CODE:
(A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
Priority Foundation
Corrected on 4-01-2019
Code 4-302.12
Food thermometer(s) probe not available
FULL FOOD CODE:
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
Priority Foundation
Corrected on 4-01-2019
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided at hand sink
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 4-01-2019
Code 4-204.112
Thermometer(s) refrigeration not provided
FULL FOOD CODE:
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display (EXCEPT, heat lamps, cold plates, steam tables, or other equipment where it is not practical). (C) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (D) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (Pf)
Priority Foundation
Corrected on 4-01-2019
Code MFL289.2129
Person-in-charge
FULL FOOD CODE:
Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.
Core
Corrected on 4-01-2019

10-21-2018
Routine Inspection

OutcomeCompliant
6 violations cited :
Code 7-204.11
Sanitizer(s)
FULL FOOD CODE:
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in this code. (P)
Priority
Corrected on 11-20-2018
Code 4-302.14
Sanitizer test kit chlorine not provided
FULL FOOD CODE:
A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf)
Priority Foundation
Corrected on 11-20-2018
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided at hand sink
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 10-22-2018
Code 5-501.17
Covered waste receptacle(s) not provided
FULL FOOD CODE:
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Core
Corrected on 11-20-2018
Code 6-202.11
Light shielding not provided
FULL FOOD CODE:
Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Core
Corrected on 11-20-2018
Code MFL289.2129
Person-in-charge
FULL FOOD CODE:
Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.
Core
Not corrected

02-28-2017
Routine Inspection

OutcomeNot compliant
3 violations cited :
Code 4-302.14
Expand for full food code definition
FULL FOOD CODE:
A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf)
Priority Foundation
Not corrected
Code 6-301.14
Expand for full food code definition
FULL FOOD CODE:
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Core
Not corrected
Code MFL289.2129
Expand for full food code definition
FULL FOOD CODE:
Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.
Core
Not corrected
About inspections
A restaurant is compliant when zero Priority or Priority Foundation violations are cited during an inspection, or when all are corrected; Core violations will be reviewed at the next routine inspection and are not required to be corrected to be in compliance.

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