PAPA JOHNS #312

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed string cheese held on 4 hour TPHC on make unit with improper labeling. PIC stated incorrect label was used. Facility has one label for refrigerated string cheese and a secondary label that is placed on the cheese when placed on TPHC. PIC stated cheese was pulled at 9:30am. EHS verified TPHC procedure onsite. CDI - PIC was allowed to apply proper time stamp. (1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed spray bottle of glue used to apply coupons to the outside of pizza boxes. This bottle of glue was in an unlabeled spray bottle. CDI - PIC labeled bottle. (0)

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. EHS observed heavy black residue accumulating on gasket of reach in cooler. PIC stated attempts have been made to clean gasket, however, facility is looking to replace gasket at this time. (0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of door to outside.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed white growth on cut tomatoes. CDI PIC voluntarily discarded. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit including ambient air holding above 41F. All items more than 4 hours out of 41F and below were voluntarily discarded. Other TCS items just placed in unit less than 4 hours were placed back in WIC for rapid re cool. Facility has called repair person and facility will placed all TCS items needed for prep top on emergency TPHC until unit repair. VR required. 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 .

4-501.11 Maintain equipment in good repair. Observed large crack with space in basin of can wash (mop sink). Repair needed. Repeat

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed white growth on cut tomatoes. Item was also past 7 day date mark. CDI PIC voluntarily discarded.

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 containers of cut tomatoes with expiration date mark of 9/21 still held for service. Unlabeled pizzas for donation with date marks of 9/16 and 9/17. Food intended to be donated is considered regulated food while under the control of the permit holder and shall meet all requirements set forth in the Rules Governing the Food Protection and Sanitation of Food Establishments and the North Carolina Food Code Manual (Code). CDI PIC voluntarily discarded. 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two containers of mozzarella sticks with no 4 hour mark. Observed sauce with extended time of 3 am 9/24 still being held in service. Observed single service cups of marinara with no time stamp. CDI Stickers placed on items, and sauce discard.

4-501.11 Maintain equipment in good repair. Observed large crack with space in basin of can wash (mop sink). Repair needed.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in restroom for both male and female employees.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 0-100ppm Quat. Worked with PIC to manually mix Quat to 300ppm (150-400ppm is approved). Company has been called to come and repair the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ambient temperature of walk-in cooler is 43F. All food except the end furthest from the compressor temped at 43-44F. Product was discarded. Product disposition form created. Facility closed during this time period. The walk-in was turned down to 30F and is now holding at 39F. They received a delivery of food and are opening back up to use this food since the walk-in is now holding properly. A service company is on their way to check status and repair if needed. Inspector will check back to ensure it’s properly functioning.

3-501.19 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. Food shall be labeled with start and end times. There were no procedures at time of inspection and mozzarella sticks were not labeled with 4 hr end time. Filled out the TPHC form with Armani, PIC. Mozzarella sticks were discarded. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in 0ppm quat sanitizer at the finishing station. Facility closed and will have company come repair unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 0ppm quat. CDI: PIC manually diluted quat sanitizer to correct concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Through discussion, pizza screens are not washed, rinsed, and sanitized. EHS educated staff on the required cleaning frequency of 24 hours.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed mozzarella cheese held at room temperature at prep area. PIC stated that mozzarella cheese is held on TPHC procedures for four hours and had been removed by him approximately 2 hours prior and the other was removed less than 30 min ago. Mozzarella cheese was marked with a date marking label, as opposed to a proper 4 hour time label. CDI: PIC printed appropriate time label for mozzarella cheese and affixed it to bin. Observed pizza sauces with no time label. CDI: Pizza sauces labeled with time the cans were opened. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in 0ppm quat sanitizer at the finishing station. CDI: Bucket was changed to the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed string cheese held at room temperature at prep area. PIC stated that string cheese is held on TPHC procedures for four hours and had been removed by him approximately 2 hours prior. String cheese was marked with a date marking label, as opposed to a proper 4 hour time label. CDI - PIC printed appropriate time label for string cheese and affixed it to bin. All other TPHC items (room temperature sauces) were observed with proper TPHC labeling. Note: EHS has provided facility with blank TPHC sheet, in the event that establishment opts to keep other TCS food items on a TPHC schedule.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately five (5) bags of trash stored directly on the dumpster pad. PIC elaborated that waste management provider was expected to arrive earlier on the day of inspection, but had yet to arrive.

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 cheese cold holding above 41F at prep line. PIC states cheese was placed on prep line in the morning. CDI, item discarded by PIC.

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 Observed outdated employee health policy. Verification required.

Repeat: 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 Observed no written procedures. Verification required.

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 chicken strips and Italian sausage on counter cold holding above 41F. Employee states food has been out for less than an hour. CDI, foods moved to walk in cooler.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written precludes. CDI, EHS educated PIC on new requirement.

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

Repeat: 4-501.11 Maintain equipment in good repair. Observed split gaskets at reach in cooler. Need replaced. Observed caulking needed for hand sinks. Need repaired.

4-602.13 Nonfood Contact Surfaces Observed build at hand sinks where caulking is needed. Observed food splatter on wall at prep sinks. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet. Need cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee manually washing dishes at 3 comp sink with 98F wash solution. CDI - Employee added hot water to increase temperature to at least 110F.

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 ham and tomatoes cooling without temperature change - see temp chart. PIC stated he prepped items about an hour and a half before. CDI - All containers uncovered and unstacked to allow efficient cooling process.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mozzarella sticks and pizza sauce held using TPHC without time stamps. CDI - PIC, Grant, provided time stamps for products.

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 tomatoes and ham cooling on counter top upon entering facility; PIC moved containers into walk in cooler, but containers remained tightly closed. CDI - PIC uncovered all containers and unstacked them to allow air flow.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed male employee washing dishes without hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on clean dish shelf.

4-501.11 Maintain equipment in good repair. Observed split gasket on main prep unit (middle door).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on duty without food protection manager certification. Manager stated he is awaiting his test scores for ServSafe.

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 delivery employee enter kitchen and perform handwash. Employee used bare hands to turn off faucet. CDI - EHS educated employee on proper handwash procedures. Hands were re-washed before handling food. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Manager on duty unable to provide a operating thin probe thermometer. Verification required within 10 days of inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed gray dough bins stored on floor near back door.

5-205.15 Maintain a plumbing system in good repair. Observed leak on cold water faucet located at 3 comp. sink. Repair/replace as needed.

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 delivery employee enter kitchen and perform handwash. Employee used bare hands to turn off faucet. CDI - EHS educated employee on proper handwash procedures. Hands were re-washed before handling food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handsink. REPEAT.

6-501.19 Closing Toilet Room Doors - C Observed restroom door not self closing. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handsink.

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit and lowboy unit for sauces in need of replacement.

6-501.19 Closing Toilet Room Doors - C Observed restroom door not self closing.

4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit in need of replacement. repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit expired in 2016. 10 day verification required.

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

6-501.19 Closing Toilet Room Doors - C Observed employee restroom door is not self closing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all tcs foods on prep line greater than 45 degrees . PIC stated unit has been giving trouble. CDI Only sausage and wings from last night these product was discarded. All other items placed on TPHC until unit can be repaired.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in prep line.

4-501.11 Maintain equipment in good repair. Observed prep unit for prep line not maintaining temperature below 45 degrees. Observed all door gaskets for this unit in need of replacement.

5-501.114 Using Drain Plugs - C Observed drain plug on dumpster missing. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids open .

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two spray bottles of sanitizer not labeled as sanitizer. CDI- PIC labeled sanitizer.

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 thermometer during the inspection. A VR will occur no later than 7/30/17 to ensure the facility obtains a thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed an abundant amount of flies and fruit flies throughout the facility.

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 cracked tiles throughout the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 0pts- Observed can opener soiled with food debris. CDI- Item moved to dish pit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5pts- Observed cooked pizzas in the walk in without date labels. Pizzas are being held for donation however they still need to bare date labels. CDI- PIC voluntarily discarded the items.

4-501.11 Maintain equipment in good repair. REPEAT 1pt- Observed split gasket on low boy cooler. Replace gaskets as needed.

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. 0pts- Observed detached and cracked tiles near walk in cooler. Repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink by make station. CDI - Restocked.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in 3 comp sink testing at 0ppm. CDI - Dumped and refilled at correct concentration.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Split gaskets on low prep cooler doors. Replace. Pizza cutter with blade broken and missing a small piece. CDI - Discarded. Improvement noted from last inspection.

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

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. Clean floors by floor drains, especially by the prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Veggie slicer stored with food debris and not used today. CDI - Sent to dish area for processing.

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. Handles of scoops in toppings contacting product. Keep handles out of product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep dark scoring on cutting board. Flip over, resurface, or replace. 4-501.11 Maintain equipment in good repair. Split gasket on low prep cooler door; wire rack on clean drain board rusty. Replace gasket and discard rusty rack.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers and tomatoes stored above ready-to-eat thin crust in walk in cooler. CDI - Staff rearranged with ready-to-eat above unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Canadian bacon stocked above chill line and holding at 48F on top. CDI - Out of temp product removed and placed in cooler for rapid cool down. Do not overstock items in flip top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack.

General Comment 4-502.11(A) Maintain utensils in good repair. Observed food pans that are chipped and/or cracked. Replace as needed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep dark scoring on cutting board. Flip over, resurface, or replace.

.3-501.19 Time as a Public Health Control - P,PF. All food items that use time as a public health control shall be properly labeled. Observed no time label for the pizza sauce. CDI- pizza sauce was labeled with the correct time.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction. R.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink on the food prep table. CDI- drink was voluntarily discarded.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperatures of thin massed foods. CDI by instruction. R.

3-304.12 In-Use Utensils, Between-Use Storage - C. All in use utensils shall be stored with their handles up and out of the food. Observed the handles of the toppings untensils being stored with their handles in the food. CDI- handles were turned upright.

An ANSI accredited food protection manager shall be on site at all times. Observed no ServSafe or equivilant. CDI by instruction.

Employees must have an employee health policy in place for reporting illnesses in relation to food borne illnesses in order to prevent contamination of food. Observed an employee health policy in place, however there were no time limitations in place for exclusion. CDI- employee health policy template was given to PIC.

All food held with time as a constant shall coinside with the policy plan in place for holding the food with time instead of temperature. Observed marinaria sauce without any time specification sticker on it. CDI- sticker was applied.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.