PAPA JOHNS PIZZA #310

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed a bottle of All Purpose Cleaner hanging near the pizza expo with no labelling present on the bottle. Ensure that all chemical bottles are labeled. -CDI- PIC labeled chemical bottle

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean plastic containers stored directly a top the facilities grease trap. Ensure that clean dishware is stored in a way as to not be exposed to contamination. -CDI- Dishware moved, dishware in contact with grease trap was W/R/S.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed larger metal shelving in WIC with presence of soil and debris. Ensure this is cleaned and maintained as clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a full bottle All-Purpose Cleaner being stored inside the basin of the hand sink in the back of the facility adjacent to the WIC door. Ensure that hand sinks are used for hand washing only. -CDI- PIC removed All Purpose Cleaner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pizza prep top and lowboy units/drawers underneath with an ambient temperature of 47F (prep top) and 50F (lowboy units/drawers). All TCS foods in both units were out of temperature. PIC stated that the majority of foods in the unit were carryover from the day prior. -CDI- ALL TCS foods in the unit were voluntarily discarded by the PIC. EHS offered to do a product disposition form, the PIC/GM Monika and Frank the facilities Director of Operations stated the did not wish to do the product disposition form. Facility chose to voluntarily close and call a technician out to the facility. The technician arrived to the facility and is working on repairing the units. Facility will remain voluntarily closed until the unit is fixed. The facility will send picture and video evidence when the unit is properly functioning. Once pictures and videos are sent to the EHS that the system is functioning, he will allow the facility to re-open. -3-DAY VR- EHS WILL RETURN ON MONDAY FOR FURTHER VERIFICATION For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- Observed no start time or discard time for the pizza sauce that is stored using TPHC on the make line (10 hour hold time). PIC stated that sauce was placed out 2 hours earlier. Ensure that TPHC hold times are placed onto the containers with start and discard time. -CDI- PIC added the start time and discard time to the container of pizza sauce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed a bottle of All Purpose Cleaner hanging near the pizza expo with no labelling present on the bottle. Ensure that all chemical bottles are labeled. -CDI- PIC labeled chemical bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering present during the inspection. Ensure that all food employees working with food, equipment, or utensils are wearing head coverings.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several scoops present on the pizza topping line with the handles in direct contact with TCS foods. Ensure that food scoops handles are not stored in direct contact with the food.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 2 stacks of plastic containers that were wet stacked together. Ensure that equipment is air dried prior to stacking together.

5-205.15 Maintain a plumbing system in good repair. Observed small drip in the faucet of the hand sink that is adjacent to the pizza prep line. Ensure that all leaks are repaired and system is maintained in good repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of the inspection. Ensure there is a CFPM present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels inside the paper towel dispenser at the handsink next to the make line. Observed no paper towels inside the paper towel dispenser at the handsink inside employee restroom. CDI: PIC refilled both paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed triangle blade of the can opener soiled with food debris. PIC stated he recently used the can opener. CDI: PIC removed the can opener from the prep table to wash/rinse/sanitize at the 3-compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pan of pre-cooked Italian sausage and pan of pre-cooked beef both date-marked with a prep date of 11/7 and discard date of 11/14 (past the 7-day window), stored inside the make table. CDI: PIC voluntarily discarded both pans since the 7-day window had expired. Observed two pans of pre-cooked sausage and one pan of shredded mozzarella cheese both date-marked with a prep date of 11/9 and discard date of 11/16 (past the 7-day window), stored inside the WIC. EHS noticed all of these TCS food items mentioned above out of compliance for date-marking were prepared by the same employee. CDI: PIC voluntarily discarded all three pans since the 7-day window had expired, and PIC stated he will let the GM know to bring this to her attention and re-train the food employee, as all other TCS food items prepared by other food employees were correctly date-marked and within the 7-day window. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stack of three boxes of single-use articles (wing clamshells and bread stick trays) stored directly on the floor inside the dry storage room. CDI: PIC removed boxes of single-use articles off of the floor to prevent contamination.

6-303.11 Provide required lighting intensity. Observed one of the two lightbulbs out, in the hood above pizza oven. Replace with new lightbulb. REPEAT VIOLATION. *Note: Although a repeat violation, still a core item. Ensure to replace with new lightbulb.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of pre-cooked philly steak date-marked with a prep date of 5/10, and a discard date of 5/17, stored inside the WIC. CDI: PIC voluntarily discarded the food item since it had surpassed the 7-day window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed pizza sauce held out at room temp (for 10 hours) without a start or discard time. PIC stated she forgot to put the time stamp on it this morning, but stated that it was put out at room temp at 9:00AM this morning. CDI: PIC labeled the pizza sauce with start and discard time. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles stored above a food prep table. CDI: PIC labeled both spray bottles as "sanitizer." 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of sanitizer stored above a food prep table. CDI: PIC removed the spray bottles to prevent contamination. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of shelf-stable pizza sauce stored in a dough bin, directly on the floor. Keep food at least 6 inches above the floor to prevent contamination. REPEAT VIOLATION.

4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed the air thermometer inside lowboy cooler 2 holding single-use commercial sauces, damaged and in disrepair. Replace air thermometer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris buildup on the clean dish rack shelves. Observed food residue on sides of cold holding units. Observed heavy oil buildup in the hood system above the pizza oven. Observed soiled gaskets in cooler drawers and lowboy coolers. Increase cleaning frequency. REPEAT VIOLATION.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed the combination faucet base of the 3-compartment sink, loose and not making it easily cleanable. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the paper towel dispenser inside the restroom falling off of one of the hinges. Repair so that it is sturdy on the wall.

6-303.11 Provide required lighting intensity. Observed one of the two lightbulbs out in the hood system above the pizza oven. Replace with new lightbulb.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the time of inspection. Note: Points not deducted today since not a repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade food contact surface of can opener soiled with food residue. PIC stated that they haven't used it since the morning. CDI: Triangle blade was removed to properly wash, rinse, and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for approved TPHC for holding pizza sauce at room temp for 10 hours. PIC contacted the GM to locate the written procedures in the office, but could not provide them. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no start and discard time for pizza sauce held at room temp for 10 hours. PIC stated that there was a label on it prior to the inspection, but that it may have fallen off. PIC stated that the pizza sauce was brought out at 10:00AM this morning. CDI: PIC created start and discard time for pizza sauce held for 10 hours, since it hadn't surpassed the time frame.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer stored above a food prep table. CDI: PIC removed bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 boxes of pizza sauce stored directly on the floor. CDI: PIC moved boxes onto a rolling cart to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in the cooler drawers and lowboy units. Observed bottoms of cooler drawers in need of cleaning. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the 3-compartment sink. Repair.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a badly worn cutting board with dark brown groves and stains. PIC stated cutting board is no longer used for cutting. Remove cutting board if not in use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets in walk in cooler and walk in cooler shelving with dirt and debris.

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in womens restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris and can shavings on blade. CDI-can opener was placed at 3 compartment sink for wash/rinse/sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni, diced tomatoes, cut meatballs, bone in wings and chicken poppers cold holding above 41F (refer to temperature chart) at pizza flip top make station and reach in cooler. CDI-pepperoni, diced tomatoes, and cut meatballs have been in flip top unit since 9am PIC voluntarily discarded due to not knowing why they were out of temperature. Bone in wings and chicken poppers have been in and out of reach in cooler for food prep PIC stated items could’ve gone out of temperature during their rush and frequent use. REHS and PIC placed a temporary 4 hour TPHC on bone in wings and chicken poppers since facility had no other prepped wings or poppers to use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near pizza make station. Contact pest control for removal of small flies.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet handle of 3 compartment sink and under hand washing sink at PVC pipe. Repair. -REPEAT VIOLATION-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands before proceeding to prep. CDI, employee rehashed hands and used disposable towels as barrier.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket below required concentration.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet handle of 3 compartment sink and under hand washing sink at PVC pipe. Repair.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash around outdoor dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. - REPEAT - CDI - EHS provided copies of written procedures and educational poster to PIC.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P - Observed employee touch pepperoncini pepper with bare hands to place in pizza box. - CDI - PIC voluntarily discarded pepper. Tongs were placed in container to use to pick up peppers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - REPEAT - Observed chicken wings stored in lowboy cooler lacking a date mark. PIC stated chicken wings were open today. - CDI - PIC dated chicken wings. - NOTE: EHS elected to reduce point deduction to half due to date marking system being corrected from previous violations.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility lacking written procedures for holding pizza sauce on time. Variance letter available in store for holding pizza sauce on time for 10 hours. - CDI - EHS provided PIC with TPHC procedure form. PIC completed form.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed leak in ceiling near door of walk in cooler and in pizza prep area. PIC stated there is an issue with the roof and that maintenance is scheduled for next week to repair the roof. - NOTE: Leaks are currently not over food prep areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - Employee health policy not updated to include all 6 diagnosed illnesses. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction. CDI - EHS educated PIC on changes and provided updated employee health policy form and poster.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for plan and provided copies of written procedures and educational poster. Kit will be in place by next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken wings and chicken tenders holding at temperatures above 41F (see temperature chart) sitting on top of small reach in cooler next to pizza prep line. - CDI - PIC stated these are meant to be kept in cooler. PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Observed pizza sauce in bottom of deli prep cooler without a date mark. Per PIC, pizza sauce is supposed to be thrown away at the end of each day and not held overnight. CDI - PIC voluntarily discarded pizza sauce. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - For more information on date marking please visit: http://meck.co/FoodSafety - Observed cooked pizza meats (Canadian bacon, beef, Italian sausage, steak, and meatballs) with date mark labels showing a maximum hold time of 8-days (02/05-02/12). PIC stated the date marking label system can only be updated by corporate and she can not change it at the store. - VR required within 3 days.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed pizza sauce on pizza line not marked with start and end times. Variance states they are allowed 10 hours to hold pizza sauce. Pizza sauce must be marked for start and end times for the 10 hours. CDI - PIC labeled pizza sauce with correct times.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pizza meats (Canadian bacon, beef, Italian sausage, steak, and meatballs) with date mark labels showing a maximum hold time of 8-days (07/10 to 07/17 or 07/11 to 07/18). PIC stated the date marking label system can only be updated by corporate and she can not change it at the store. Verification visit no later than 07/19 to verify date marking label system has been updated so that no products are labeled exceeding 7-days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. EHS observed working flour bin not labeled with product name.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop in flour bin with handle in contact with flour. Store handle above food product at all times.

5-205.15 (B) System maintained in good repair - C Observed leak from can wash hot water faucet. Repair faucet so that water does not leak when turned on.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to both outdoor dumpsters open. Keep doors closed in-between use. REPEAT violation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed the right outside dumpster without a drain plug on the right side of dumpster. Install drain plug.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee observed washing hands for a few seconds then observed turn off faucet handles with bare hands. CDI. Employee educated and rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at bathroom in restroom. CDI. Paper towels obtained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in walk-in cooler (see temperature chart above) observed above 41F. When checked, cooler’s ambient air temperature was 44F. Cooler was serviced during inspection. Facility voluntarily closed during servicing until unit was properly holding food at 41F. An additional compliance visit will be conducted to ensure cooling is maintained at 41F. All TCS temperature abused for more than 4 hours discarded by PIC.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no time labels on containers of pizza sauce at pizza prep container. CDI. Employee labeled sauce. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple containers observed stacked wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at back of kitchen observed heavily scratched and no longer easily cleanable.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips observed in facility. CDI. Strips obtained during inspection. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door observed open on dumpster upon arrival. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed diced tomatoes dumped in rear handwashing sink. CDI - PIC cleared handsink of tomatoes. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of unknown solution that was later identified as sanitizer. CDI - PIC properly labeled sanitizer bottle. -0 points-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no time labels on two containers of pizza sauce at pizza prep container. CDI - PIC placed labels on pizza sauce and instructed new staff to follow procedure of variance. -REPEAT- -2 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer testing strips in establishment at time of inspection. Verification (VR) required by 6/26/2020. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpsters with sliding doors left open. Recommend keeping sliding doors closed when not in use to prevent rodent or insect infestation. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink in walk in cooler stored above chicken wings. Employee drink caused a spill on floor of walk in cooler. CDI - PIC removed employee drink and instructed employees to keep drinks in designated area on bottom shelf. -0.5 points-

4-703.11After being cleaned, equipment food contact surfaces and utensils shall be sanitized in approved sanitizer at appropriate contact times which are consistent with those on EPA-registered label use instructions. Observed employee sanitizing dishes by briefly dipping them into quaternary ammonia solution for less than the required 60 seconds as instructed on Ecolab quaternary ammonia chemical label. CDI. Instructed employee to re-sanitize dishes for 60 seconds. Employee re-sanitized dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, ham, mozzarella cheese in grill prep cooler, chicken wings, chicken poppers in small reach in cooler, and sausage, pepperoni, and chicken in walk in cooler all above 41F (see temperature chart). I will return within ten (10) days to verify compliance of violation.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no time label on pizza sauce held for 10 hours per state variance approved procedure. CDI. Had the PIC properly mark the sauce from the time it was placed out.

4-501.11 Maintain equipment in good repair. COMMENT: Observed walk in cooler in ill repair. Observed walk in cooler door not closing properly and dust buildup on condenser fans. Observed ambient thermometer reading 43F-47F in different portions of the walk in cooler. PIC called repairman onsite to address issues with walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored without a lid on food preparation surface. Observed employee beverages in walk in cooler being stored above food ingredients. CDI All beverages were moved to bottom shelf. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed chicken wings coming out of oven less than 165 degrees. CDI Wings were ran twice and PIC will ensure that wings are being ran twice to hit 165 degrees. *If BHC occurs, product has to hit 165 degrees as per rules.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer less than 200 ppm for quat ammonium. Short term compliance will measure sanitizer to hit 200 ppm. VERIFICATION REQUIRED

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at slicing area in need of being replaced/resurfaced. Make sure to repair/resurface.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing wall cove in walk in cooler where space between wall and floor is being exposed. Make sure to keep in good repair.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a PIC that was a certified food proteciton manager. Make sure to have one at all times.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (open) being stored in low boy reach in unit over food. CDI PIC discarded drink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf At time of inspection observed both paper towel dispenser without paper towels. CDI Both paper towels were refilled. Observed PIC rinsing/washing thermometer at hand sink with soap. CDI PIC stopped and directed to wash at 3 compartment sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pizza cutter, tomato dicer and pepper slicer not used today (used yesterday) with significant food debris. CDI PIC had equipment broken down and cleaned before end of inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Did not observe a variance letter for the pizza sauce today. REPEAT VERIFICATION REQUIRED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for 12/16. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Did observe food debris in make line. Make sure to increase cleaning frequency. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food debris on walls behind prep station. Make sure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tops of TCS foods holding at >45F today. Lids to unit were closed and temps began to fall quickly.

8-103.12 Conformance with Approved Procedures - P,PF Observed no variance letter for the pizza sauce on site today. Observed one pizza sauce given 12 hours instead of 10 and some were not labeled with a time- all correctly labeled durinig the inspection and the letter as emailed to the manager onsite.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed sponges and scrub pads used for dishes and wiping clothes used in the kitchen stored in the restroom today- store them outside of the restroom.

4-501.11 Maintain equipment in good repair. Observed a broken walk in cooler door where the absorbant material is exposed. Observed cracked make table lids today. Torn gaskets on the make table doors and the low boy door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets and the walk in cooler compresor.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a dumpster missing its drainplug today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gapped paneling near the sauce area due to damage that was done by a car- facility is waiting on insurance company.

Observed 3 badly dented cans in the dry goods room- removed to the office to be returned and not used. 3-202.15 Food packaging has be in good condition, intact and protect the food inside.

Observed pizza for donation past its 7 days- discarded during inspection to correct. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed scrub pads and sponges used for cleaning stored in the employee restroom. 4-903.12 Prohibitions - C

Obsderved a broken walk in cooler door that has insulation exposed- repair. Observed torn gaskets on the make line, prep unit and pizza oven doors. 4-501.11 Maintain equipment in good repair.

Observed water leaking from employee restroom toilet and sink. 5-205.15 Maintain a plumbing system in good repair.

Observed garbage dumpster without a drainplug and with holes in the container- replace. 5-501.111 Keep storage areas and bins for waste in good repair.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two or three flies inside facility. Manager stated that they just switched from Orkin to Terminex. Manager also stated that he will work with employees on ensuring that entrances to the facility will stay closed when entering and leaving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stacked wet. Allow containers to fully air dry prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of the reach in cooler, dust buildup on one wall in the walk in cooler, and on the faucet knobs of both hand wash sinks. Need thorough cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old cardboard boxes with Papa John's labeled on the boxes laying on the ground next to the dumpsters. Have picked up and discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee emptying out sanitizer bottles in handwash sink. Only handwashing can be done in a handwash sink. CDI-Explained that only handwashing can be done.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled sanitizer bottles. CDI-The bottles were properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauce out of their original container not individually labeled with the common name of the product. The labels were held on the plastic container that the sauce bottles were stored in. CDI-The bottles were individually labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple heavily dented cans amid can stock. Gave instruction to separate dented cans for return or open immediately if dented in house.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken and cracked plastic containers. Instruction given to discard chipped, broken, or cracked utensils.

l2-101.11 PIC shall be present during all hours of operation.-PF 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Manager is not certified in food safety.

6-301.12 Hand Drying Provision - PF Observed no disposable towels at handsink near 3-comp. Handsinks are in need of thorough cleaning. Provide trash receptacle near sinks.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed pizza cutters soiled stored in shallow pans. Gave instruction to begin to use thorough wash, rinse, and sanitize every 4 hours between use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No sanitizer test strips available. Strips were ordered while on site.

7-201.11 Store toxic materials to avoid contamination. -P: Observed glass cleaner stored on tubs of icing. CDI- glass cleaner moved to safe location..

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles down in food at pizza make cooler. Handle of scoop down in flour. Cutting utensils stored in crevice between sink and wall.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet-stacked.

5-402.13 Maintain sanitary sewage system.-P: Observed grease trap overflowing onto the floor. CDI- maintenance call made.

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved food protection manager training. This is a 2 point deduction as of January 1st, 2014. The test for the certification cannot be taken on-line, the test must be a proctored exam. -REPEAT

3-301.11 Preventing Contamination from Hands - P,PF There can be no bare hand contact with ready-to-eat food. Observed staff members to bare hand contact the peppers for the pizza boxes, due to there being no tongs, and observed staff member to touch a pizza with bare hands adjusting it in the box. Do not touch these items bare handed. Pizza toppings must reach 165F or higher to be able to be touched bare handed. Peppers on the pizzas were found to be between 120F-148F. In order for bare hand contact of the toppings to continue, all toppings must reach 165F or hotter, including all of the vegetables. -VR

5-205.11 Using a Handwashing Sink-Operation and Maintenance6-301.12 Hand Drying ProvisionObserved no paper towels in handsink dispenser at rear sink. Always keep paper towels as all sinks. -REPEAT -CDI Paper towels were provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed chopper left soiled. -CDI Item was removed for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed three compartment sink set up for use without sanitizer. -CDI Sanitizer was made.

4-502.11 (B) Good Repair and Calibration - PF Observed 1 broken thermometer. -CDI Items was discarded. Do not keep broken thermometers.

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. -CDI PIC was advised to obtain approved training. .

5-205.11 Using a Handwashing Sink-Operation and Maintenance6-301.12 Hand Drying ProvisionObserved no paper towels in handsink dispenser at rear sink. Observed pan of water set in front sink. Do not use handsinks for other than hand washing, do not allow handsinks to run out of paper towels. -CDI Paper towels were added, pan was removed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsObserved can opener blade to be badly soiled. Observed staff member to set up 3 compartment sink out of proper order. -CDI can-opener was cleaned. The sink was re-set in proper wash-rinse-sanitize-air dry order. Previously it was set up with the sanitizer in the middle sink.

4-203.11 Temperature Measuring Devices, Food-AccuracyObserved 3 thermometers more than 2 degrees out of calibration. They were found to be around 10 degrees out of true. -CDI Items were calibrated by C. Elmore.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved personal food/drinks stored improperly on the shelves of the walk-in cooler next to customer service items. Keep all personal items in the designated personal items box.