Parker John's Bbq & Pizza

Year by year

Inspections

1. Oct 23, 2025 Follow Up · 4 core, 4 repeat
   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several items including brisket, turkey, and salads were not covered in the walk in cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards for the cookline prep cooler and pizza prep cooler are heavily discolored and scored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     There are several house flies and drain flies in the facility. Manager stated that treatment was conducted earlier that day.

     Correction: Routinely inspect facilities for insects and rodents. Continue treatment of flies until the problem is resolved.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ceiling vents throughout the facility have an accumulation of dust on them.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Oct 20, 2025 Routine · 1 priority, 4 core, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY/THREE YEAR REPEAT: The sour cream in the waitress prep cooler was 65°F during the inspection. Sour cream had been moved 1 hour prior to the inspection and was moved to the walk in cooler to cool down properly.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several items including brisket, turkey, and salads were not covered in the walk in cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards for the cookline prep cooler and pizza prep cooler are heavily discolored and scored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     There are several house flies and drain flies in the facility. Manager stated that treatment was conducted earlier that day.

     Correction: Routinely inspect facilities for insects and rodents. Continue treatment of flies until the problem is resolved.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ceiling vents throughout the facility have an accumulation of dust on them.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Nov 18, 2024 Follow Up · 4 priority foundation, 4 core, 8 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     REPEAT: Some staff are datemarking the date that the food goes bad and others are dating the day the food was made.

     Correction: Ensure that all staff are datemarking the same way to ensure everyone know when food is made and needs to be discarded.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The back of the dishwasher door was soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     REPEAT: Hot water temperature at handwashing sink is at 116°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting board on the cookline prep cooler is scored/scratched.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Pickles containers are being reused for bulk storage or various other foods.

     Correction: Discard single-use and single service articles after initial use. Replaced the pickle containers with large cambros that are designed to be washed, rinsed and sanitized.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The pump for cleaning out grease next to the fryer is caked in grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Nov 14, 2024 Routine · 3 priority, 4 priority foundation, 5 core, 4 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Burnt Ends (Pork) were left on the counter next to the heating lamp after they are shaved from the pork under the heating lamp. If you intend on serving these to customers they will need to be hot held or cold held. The burnt ends wer 125°F during the inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY/REPEAT: The homemade ranch was stored at 60°F in the waitress prep cooler. The unit was operating at 60°F during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The prep cooler may not be used for TCS foods until it is operating under 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Chicken in the pizza prep cooler was 46°F. The cambro was over filled.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY/REPEAT: The sanitizer bucket and four compartment sink were at 0ppm during the inspection. The container of sanitizer was empty.

     Correction: Clean and sanitize all utensils and equipment before contact with food. After replacing the sanitizer container the dispenser was 200ppm quat.

     Code 4-702.11

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     REPEAT: Some staff are datemarking the date that the food goes bad and others are dating the day the food was made.

     Correction: Ensure that all staff are datemarking the same way to ensure everyone know when food is made and needs to be discarded.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The back of the dishwasher door was soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     REPEAT: Hot water temperature at handwashing sink is at 116°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting board on the cookline prep cooler is scored/scratched.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Pickles containers are being reused for bulk storage or various other foods.

     Correction: Discard single-use and single service articles after initial use. Replaced the pickle containers with large cambros that are designed to be washed, rinsed and sanitized.

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The pump for cleaning out grease next to the fryer is caked in grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. Jan 30, 2024 Routine · 4 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed using their phone on the cookline and not washing their hands before handling food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Ranch was in the waitress prep cooler at 48°F. There is a heating lamps directly above the prep cooler that may be affecting the cold holding.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Pre-cooked Chicken Wings were stored on the counter at 59°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Chopped Brisket was stored in the WIC with a datemark of 1/20. This is item was past its datemark by 10 days and was discarded duing the inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     PRIORITY: Sanitizer bucket was at 0ppm at the beginning of the inspection. It was determined that the sanitizer jug was empty causing the low levels.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Several items in the facility are missing datemarking. Including tomatoes, suasage, ribs, and turkey.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Items are not being datemarked consistently. Some items are being datemarked for the date they are made while other items are being datemarked with the date they go bad.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     REPEAT: The water in the handwashing sink is 113°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     REPEAT: Mac & Cheese and Chili were stored uncovered in the walk in cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. If items are cooled overnight they need to be covered right away in the morning.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The prep cooler is missing its handles for the lids.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)