PAPA JOHNS PIZZA #300

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - String Cheese stored on prep table at ambient temperature. PIC stated item was to be cold hold in make table lowboy and pulled out when needed then returned to lowboy. PIC stated item has been out since this morning. *CDI - PIC voluntarily discarded item. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Handle to tongs for Pepperoncini Pepper in contact with food item. *Observed - Handle to scoop for flour in contact with the food product.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple plastic containers stored clean wet stacked on clean dish rack and on right side of 3 comp.

*REPEAT* 5-501.17 Provide a covered waste bin in female restrooms. *Observed - No covered waste bin available in shared employee restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open for both dumpsters.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - 2 Employee cellphones in contact with prep surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No Vomit and Diarrhea clean up procedures onsite during time of inspection. *CDI - EHS provided vomit and diarrhea clean up procedures. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - String Cheese above 41F in CH Drawer of late top unit. Item labeled as prepped yesterday (10/14) at 1:53PM. *CDI - PIC voluntarily discarded item. (1.5) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - String Cheese in plastic lidded container above 41F in CH Drawer of late top unit. Item labeled as prepped yesterday (10/14) at 1:53PM. *CDI - PIC voluntarily discarded item. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe digital thermometer onsite during time of inspection. (0.5)

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Clean dishes wet stacked on drying rack. Stack to allow for proper air drying. (1)

*REPEAT* 5-501.17 Provide a covered waste bin in female restrooms. *Observed - No covered waste bin in shred restroom. (0.5)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. *Observed - Waste on floor around dumpsters in waste enclosure. (0.5)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - An employee water bottle stored on prep table surface next to pizza sauce. *CDI - PIC placed item onto lower shelf. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to 3 compartment sink. CDI- PIC replaced paper towels. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed drive through window open during inspection. CDI- PIC closed drive through window. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects inside facility. Ensure drive through window in closed when not in use. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stored as clean stacked together while wet. Ensure to air dry all sanitized surfaces.

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 bottom on chicken wing lowboy and gasket of same unit in need of cleaning due to buildup of powder. Clean. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water available at any fixtures in facility, see temperature chart. PIC voluntarily closed facility, repair person will be arriving soon. Ensure to follow up with EHS prior to opening.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in employee restroom. Provide covered trash can.

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 AC vents over prep line in need of cleaning due to buildup of dust. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at 3-compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans wet stacked on drain board and shelving @ 3-compartment sink.

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 heavy buildup on gaskets throughout facility(pizza maker table, wing reach-in cooler, sauce reach-in cooler).

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 holes/gaps in wall on front right side of mop sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front of house sink, back of house sink, and bathroom sink. Replace paper towels when out. CDI- PIC put paper towels in dispensers. -1pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with food debris on blade. CDI- PIC put can opener in three compartment sink. -0pts- 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 is not been labeled, or if the label is incorrect. -P Observed plastic container of diced tomatoes in flip top dated 1/31/24. CDI- PIC voluntarily discarded tomatoes. -0pts- 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 (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 facility with no extended TPHC procedures for pizza sauce held for 10 hours and discarded. CDI- EHS and PIC wrote TPHC procedures on health department template. -1.5pts- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility without procedures for extended TPHC of pizza sauce (see #24) and not following variance parameters. Facility is keeping pizza sauce for over 10 hours and cooling leftover sauce from ambient temperatures to use next day. Label and keep pizza sauce at ambient temperatures for 10 hours and discard. CDI- PIC discarded pizza sauce and opened new can and labeled for 10 hours per procedure. REPEAT -2pts-

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 floors and walls in need of cleaning, food debris on floor throughout facility and yellow oily substance on walls. Ceiling vents also in need of dusting. Clean areas. -0pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on food prep surface. CDI- PIC moved drink to manager desk. -0pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear hand wash sink blocked. CDI PIC moved items so that hand sink could be accessed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed pesticide stored in dish washing / employee dining area. CDI PIC removed

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility does not have state variance letter or procedures for sauce.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility using old dial thermometer for taking temperatures and in need of digital thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

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 build up of dust and food debris on shelving where pizzas waiting to be cooked are stored.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug in dumpster damaged and in need of replacement.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal water bottle stored on top of pizza oven. Keep in designated areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not in handsink. CDI- Provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed around flip top cooler/ pizza racks. Contact pest control

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

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. Serve safe of person in charge expired 02/22. Work to reschedule class to have someone serve safe certified present during all shifts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed diced tomatoes and cheese stored above temperature threshold of 41F. See temperature chart. CDI-Cheese and diced tomatoes were placed in walk in cooler to cool down below temperature threshold.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Ensure that sanitizer is stored in a manner that prevent possible contamination. Observed sanitizer stored on prep stations in two areas. CDI- Sanitizer was moved below prep stations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Work with team members to implement pyramid stacking methods.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. Serve safe of person in charge expired 02/22. Work to reschedule class to have someone serve safe certified present during all shifts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed diced tomatoes and cheese stored above temperature threshold of 41F. See temperature chart. CDI-Cheese and diced tomatoes were placed in walk in cooler to cool down below temperature threshold.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Ensure that sanitizer is stored in a manner that prevent possible contamination. Observed sanitizer stored on prep stations in two areas. CDI- Sanitizer was moved below prep stations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Work with team members to implement pyramid stacking methods.

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 An email copy will be provided by REHS. Gather materials to complete kit along with written instructions for future inspections or incident when needed.

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 build up in gasket channels under the prep unit in reach in door seals and on carts.

6-301.14 Post a handwash sign at each handsink. Observed restroom without hand washing sign present. Provided during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers and squeeze bottles with residue from previous uses attached. Containers and squeeze bottles were moved to 3comp sink to be washed rinsed and sanitized again.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stopped in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking in the future to combat this issue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection and drain plug missing. Keep doors closed and drain plugs attached to prevent a possible harborage or attraction of pests.

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 container of pizza sauce at pizza prep table. CDI - Staff was instructed to follow procedure of variance. -1 point-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometers in establishment during time of inspection. A verification is scheduled for 2/25/2021 to determine if establishment is in compliance. -0.5 points-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed two boxes of single service paper plates stored in employee restroom. CDI - Boxes were removed. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build up and residues on shelving, carts, on top of pizza oven, and on prep tables throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of chicken wings on prep table holding at 53F and a plastic container of meatballs in flip top unit holding at 52F. Both items were recently removed from cold holding to be used in food preparation but were no longer in use. CDI - Chicken wings and meatballs were moved to walk in cooler to cool rapidly to 41F or less. Both items were temped at 41F by conclusion of inspection. -1.5 points-

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 two plastic containers of cooked sausage in reach in cooler under flip top with a discard date of July 11th. Both containers of cooked sausage were prepared on July 4th. CDI - PIC discarded both containers of sausage. -1.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residues on floor and surfaces in the three comp sink area of establishment. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed food in handwashing sink closest to flip top cooler. Recommend keeping hand washing sinks clean and to use sinks for hand washing only. -0 points-

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC Kristen Henderson, was unaware of symptoms and illnesses described in employee health policy. CDI - EHS explained importance of knowing the establishment's employee health policy and the importance of going over the health policy with other employees on a frequent basis. Also noted that policy was posted at employee signage area. repeat

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green bell peppers stored above RTE food products such as pre-cooked chicken wings and chicken nuggets. CDI- storage order was corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut spinach in covered pans at 45F at 2:12PM. Rechecked Spinach at 2:32PM with no drop in temperature. CDI-Uncovered lids and rechecked at 3:02 to find spinach at 38F.

3-501.13 Use approved thawing methods. Observed three bags of commercially prepared meatballs thawing at room temperature. CDI- employee moved all to walk in cooler to continue thawing process.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper cups being stored in toilet facility. CDI-Cups were moved to a protected area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee drinks being stored on top shelf of walk in cooler and employee garments stored throughout facility. Provide and store employee items in a designated area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. New manager in training today. Discussed some of the policy, but had some difficulty with the major symptoms. CDI- PIC Kristen Henderson to continue training of health policy. (0pts)

6-202.15 Protect outer openings of establishment from insect or rodent entry. To go window left open. Window is not self closing, and does not have fly fan or other pest control device. CDI- Manager in training closed the window.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five plastic containers wet nested during drying process. Repeat

4-502.11(A) Maintain utensils in good repair. Two torn gaskets. Replace.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored over food in walk in cooler.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle personal phone and attempt to return to preparing food without washing hands. CDI by intervention by EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers above three comp sink in dish area.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on equipment throughout facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpsters.

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 Observed one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education. Observed proper handwashing from other employees.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning cloths and sponges stored on handsink at pizza prep area. CDI by removal of cleaning equipment to proper storage area.

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 one container of sausage in walk in cooler one day past 7 day shelf life. CDI by voluntary discard.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer and chemical cleaner stored on top of open pizza boxes. CDI by removal of chemicals to proper storage location.

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 with no label.

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 of utensils at flip top unit in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers on shelving above three comp sink.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler below boxing station.

6-303.11 Intensity-Lighting - C Observed one of the bulbs in the hood lighting system not operational.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food in reach in cooler. CDI by voluntary discard.

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 Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

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 make bare hand contact with ready to eat wings. CDI by voluntary discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner with no label and observed a bottle of window cleaner labeled as sanitizer. CDI by correctly labeling chemicals.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometers onsite during inspection. VR

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wetstacked in the dish area.

4-502.11(A) Maintain utensils in good repair. Observed broken and damaged plastic containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with broken off lids and open doors.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in the employee restroom. CDI: Paper towels were provided. Noted that all present employees regularly washing hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of boneless and a pan of traditional chicken wings left out on the counter at beginning of inspection. Both items were 62-64 F and had been sitting out for roughly an hour. CDI: Items were relocated to walk in cooler and uncovered for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spinach dip prepared this morning in the walk in cooler with no date label. CDI: Instructed employee to date item before the end of the day. 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 that some food items (sausage and cheese) were given an 8 day shelf life once opened. CDI: Instructed employee that prep date counts as day one and that items are only allowed 7 days maximum if held at 41F. Instructed employees to correct date marking system.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle of unlabelled glass cleaner at the back hand sink. CDI: Spray bottle was labelled as glass cleaner.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed that facility had no letter from the State approving their 10 hour holding time for pizza sauce. VERIFICATION REQUIRED - 03/16.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed that employee used deep, covered pans for cooling prepped items. CDI: Lids were removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled containers of spices on the prep table.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed that drive through window of facility was left open furing the entirety of inspection. CDI: Informed employee that all outer openeings should be screened or remained closed to prevent pest entry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans in warewashing area wet stacked on a shelf. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food residue built up in gaskets and on top of doors to under counter coolers at make table.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin present in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors left open on dumpster at beginning of inspection. REPEAT. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no PIC at time of inspection with an ANSI approved food safety class.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed proofing dough brought from another papa johns location being transported into facility in bins not covered. CDI - though instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in water with no sanitizer present, made the previous night in 2 locations, none made for today.

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 of scoops touching food products on make table, no gloves used during handling scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many lexan bins wet stacked, PIC stated no items had been washed yet today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with no lid, side doors open and drain plug damaged.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Person in charge at time of inspection not certified in food safety management.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed chicken wings stored in a small cooler with no lids. CDI by employee providing lids. Insure that lids are provided when items are in storage.

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 of utensils stored in the items on the flip top cooler. Insure that handles are kept out of the food product. CDI by EHS moving items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers. Insure containers are allowed to air dry.

6-502.12 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 items such as bottles and small sauce packages fallen under various tables. Insure items are removed and disposed of.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lexan pan blocking front handsink. CDI by moving pan. Insure that all handsinks are used only for handwashing REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of glue unlabeled. CDI by PIC labeling the bottle.

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 scoops stored with handles in the food. Insure that utensils are stored in food with the handles out.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with a missing top lid. Lid needs to be replaced.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed 2 employees wash hands for 5-10 seconds and turn faucet off with bare hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed empty box stored on handsink. CDI box was moved.

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 scope handle stored directly in food./

4-501.11 Maintain equipment in good repair. Observed 3 split gaskets.

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

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 several broken floor tiles and wall covings throughout facility. 6-502.12 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 food debris buildup around wall covings and under equipment throughout facility.

2-102.12 A certified food protection manager must be on-site at all times the facility is in operation. Observed no certified manager on-site today.

3-501.19 If time is used as a public health control, facility must provide written procedures that explain process. Observed 19 pizzas being held by time as a public health control procedure without time label or written procedure. Pizzas labeled with prep time. Provide written procedures by next inspection.

3-305.11 Food shall only be stored where it is not exposed to splash or contamination. Observed pizzas held uncovered on racks within 10 inches of handsink. CDI pizzas moved.

4-903.11 Equipment shall only be stored where it is not exposed to splash or contamination. Observed clean equipment stored on rack under handsink. CDI equipment moved.

4-501.11 Equipment shall be in good repair. Oberved split gasket on prep cooler at pizza station.

6-501.12 Floors shall be cleaned as often as necessary to precent accumulation of debris. Observed floors in need of cleaning around equipment and all baseboards.

2-102.12 Certified Food Protection Manager- No certified food safety manager on duty. Discussed requirements of food code and certification.

2-103.11 (M) Person in Charge-Duties- Person in charge must exhibit knowledge of employee health policy. PIC was not familiar with health policy and food code requirements. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-Maintain all cold held refrigerated foods at 45 F or below. Observed pepperoni slices and diced tomatoes stored in pizza prep cooler top > 45F. CDI by removing top portion of food product.

6-501.12 Cleaning, Frequency and Restrictions- Better cleaning of floor needed around equipment and baseboards.

Observed no certified food protection manager on-site. Discussed PIC requirements

Observed no employee health policy in place. Discussed EHP requirements.

Observed thermometers out of calibration.

Observed sponge in use on cutting board while cutting onions.

Observed wet stacking of pans.

Observed large table with cutting board on top deeply grooved and stained. Also observed caulking around the hand sink in disrepair. Also observed the soap dispenser in the rest room in disrepair and soap bag in the hand sink.

Observed the flip top cooler bottom accumulating food debris. Also observed equipment with excessive flour accumulation.

Observed the floors in need of cleaning under and around equipment.