Parker Johns Bbq And Pizza

Year by year

Inspections

1. May 13, 2026 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine is not being used according to EPA registered label use instructions and is at 0 PPM. Chlorine container was empty on the bar machine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.Concentration should be monitored periodically. Checking chemical containers should be made part of bartender's daily checks.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for pickeled onions in the walk in cooler. Pickled onions cooling in 5 gallon pail @ 93F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.Large ice wand added to facilitate cooling.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to +/- 2 F. Food thermometer on the cooks line measured 35.8F in ice water, inspectors thermometer read 32.4F.

     Correction: Remove thermometer from use - not able to calibrate. Recommend weekly monitoring of thermometer accuracy.

     Code 4-203.11

2. Apr 15, 2025 Routine · 1 priority, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Brisket under heat light on the line hot held at 111F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Recommend using time as a public health control plan. Template will be provided.

     Code 3-501.16 (A) (1)

   • Not serious Core Repeat Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Whole brisket in basement walk in cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.Product used for burnt ends, recommend cutting down to increase surface area to facilitate cooling.

     Code 3-501.15 (B)

   • Not serious Core

     GARBAGE/REFUSE - AREA, ENCLOSURES AND RECEPTACLES - GOOD REPAIR.

     The dumpsters are damaged. One dumpster does not have lids the other is missing one.

     Correction: Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair at all times. Either replace lids or replace dumpsters.

     Code 5-501.111

3. Feb 8, 2024 Follow Up · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Brisket under the warming light on the line is hot held at 120°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard remaining portion of this brisket at 4 hrs taken out of warmer at 100PM dispose of by 500PM or reheat to 165F for 15 seconds within 2hrs.. Establish method to maintain this product at or above 135F or begin using time as a health control - a written policy is required - example available.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Knives hung on knife rack were visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Reinforce with wash staff to make sure all food debris is removed from food contact equipment following cleaning and sanitizing

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Beans in walk in cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered. Beans were tightly covered in a deep plastci container.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Recommend pre-chilling ingredients or using shallow metals pans uncovered while cooling. If made from room temp ingredients product must be cooled from 70F-41F within 4 hrs. Hot items 135F-70F in 2hrs then to 41F in a total of 6 hrs. Whole

     Code 3-501.15 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of clean utensil shelves are soiled with dust and debris..

     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. Jan 31, 2024 Routine · 2 priority, 1 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Brisket under the warming light on the line is hot held at 120°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard remaining portion of this brisket at 4 hrs taken out of warmer at 100PM dispose of by 500PM or reheat to 165F for 15 seconds within 2hrs.. Establish method to maintain this product at or above 135F or begin using time as a health control - a written policy is required - example available.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     All TCS food items in the upright True Refrigerator in the back portion of the kitchen measured temps 48-50F. Foods immediately removed from unit.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Food items immediately moved to walk in cooler. Service unit to maintain temperatures, recommend maintaining temperature log on this unit.

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

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Knives hung on knife rack were visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Reinforce with wash staff to make sure all food debris is removed from food contact equipment following cleaning and sanitizing

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chili condiments were observed to be unwrapped or uncovered in close proximity to the hand wash sink. Assorted other containers noted without wrapping.

     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

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles and dry ingredient containers is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Simple lable identifiying contents is acceptable.

     Code 3-302.12

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Beans in walk in cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered. Beans were tightly covered in a deep plastci container.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Recommend pre-chilling ingredients or using shallow metals pans uncovered while cooling. If made from room temp ingredients product must be cooled from 70F-41F within 4 hrs. Hot items 135F-70F in 2hrs then to 41F in a total of 6 hrs. Whole

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of clean utensil shelves are soiled with dust and debris..

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

     Code 4-601.11 (C)