PAPA JOHNS PIZZA #304

REPEAT 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 pizza sauce being held on TPHC for 10 hours (Facility has a variance from NCDHHS) without a time label. CDI: PIC placed time label on sauce.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dish area.

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 scoops with handles touching chicken and beef.

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 cracked floor tiles near dry storage/dish area. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of pre-cooked chicken chunks, pan of pre-cooked philly steak, and a pan of pepperoni cold holding above 41F, stored inside the make table. PIC stated they had restocked these recently and had the pans out. CDI: PIC had food employee move above mentioned TCS food items into the WIC to rapidly cool down. REPEAT VIOLATION. 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(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 a cambro of pizza sauce held on extended TPHC for 10 hours, missing time-stamp for production. PIC stated pizza sauce is held for 10 hours, and was placed out at room temp at 10:20AM. CDI: PIC had food employee create TPHC time sticker indicating discard time of 8:20PM so that pizza sauce is not served past the allotted 10 hour window.

4-501.11 Maintain equipment in good repair. Observed small water leak from faucet at the can wash. Observed handsink located next to the 3-compartment sink in need of re-caulking. Repair above mentioned items.

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. Observed an employee's Bojangle's food stored underneath a heat lamp in the kitchen. CDI: PIC moved the employee's food to the employee's area to prevent contamination. REPEAT VIOLATION.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a food employee wash their hands at the handsink, then turn off the faucets without using a protective barrier. CDI: PIC educated food employee and reminded him to use a paper towel to turn faucets off; food employee re-washed hands correctly to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener, soiled with food debris. PIC stated that they may have last used it this morning. CDI: Can opener was removed and taken to dish area to be washed/rinsed/sanitized. 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 TCS food items cold holding above 41F (see temp chart) inside the small lowboy cooler by the make line. EHS observed ambient air temp of the unit was reading 53F. Date labels showed that they were not prepared today. Facility conducts temperature checks of cold holding units, but was not conducted today, so the length of time these TCS food products cold holding above 41F is unclear. PIC voluntarily discarded all TCS food items inside this unit and called their repairman to have the unit checked out. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. 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 .

3-501.18 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 a few containers of TCS food items inside the WIC, date-marked with a discard date surpassing the 7-day window; 5 pans of pre-cooked beef (7/08-7/15), 2 pans of pre-cooked Italian sausage (7/08-7/15), and 1 pan of pre-cooked sausage (7/08-7/15). EHS observed these were all labeled by the same food employee, and PIC stated their date-label making system will auto-populate their dates sometimes. CDI: EHS reminded PIC that all TCS food items that are commercially-made and out of it's original packaging must still not surpass the 7-day window. PIC corrected the discard dates so that all employees are aware of when TCS food items need to be 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored in between the 3-comp sink and the handsink. PIC stated the spray bottle is full of sanitizer. CDI: PIC labeled spray bottle as sanitizer to prevent contamination. REPEAT VIOLATION.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed loose faucet base at the prep sink. Repair/tighten faucet base so surfaces are easily cleanable.

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 oil buildup on ceiling tiles throughout the facility. Increase cleaning frequency.

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. Employee drinks observed on prep surfaces during inspection. Do not store employee drinks on prep surfaces. Store in a separate location, such as a low shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese sticks measured 43-46F on prep table. TCS foods in cold holding must be 41F or less. CDI - PIC moved cheese sticks to walk-in cooler to cool. REPEAT 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer spray bottle was missing label. Toxic chemicals must be labeled. CDI - PIC placed label on spray bottle. 0 pts.

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. Clean inside pizza cooler and reach-in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in front of 3-compartment sink is not smooth or easily cleanable. Repair floor. // 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. Floors underneath equipment need to be cleaned. Clean floors more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes in pizza cooler measured 49F. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes moved to walk-in cooler. Improvement from last inspection so only half credit taken. REPEAT 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its hold time, if the food is in unmarked containers, or marked with a time that exceeds the time limit. -P 1 container of pizza sauce did not have a time label and the other had the time label from yesterday. Place accurate time label and use within the 10 hour period. CDI - Pizza sauce from yesterday discarded. PIC placed prep time label on container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint while preparing pizzas. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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. Clean the dust buildup inside of the reach-cooler. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric back flow preventer. Remove spray gun attachment after each use, or install a back flow preventer rated for continuous pressure. CDI - PIC removed spray gun. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on pizza prep station. Do not store employee drinks where food is prepared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boneless chicken wings, chicken wings, and cheese measured 45-46F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items discarded. Temperature dial on unit turned down and measured below 41F by end of inspection. REPEAT 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 .

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on pizza cooler doors. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles in front of 3-compartment sink. Repair/replace broken tiles. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on prep table. Employee orange and drink stored on top of can of food. Store employee personal items in a separate location away from food and prep surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with food protection certification was present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener with build up and debris. CDI Moved can opener to dish area for cleaning. 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 cut tomatoes holding above 41F in prep top with no explanation for why item was out of temp. The rest of the items in prep top were 41F and below. Mozzarella cheese sticks were held out on counter and were holding above 41F. CDI Both items were voluntarily discarded. Repeat 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 .

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 time stamp on pizza sauce (variance for extended TPHC to 10 hours). CDI sauce was prepared at same time as two time stamped containers on prep table, PIC allowed to print and place time stamps on sauce this inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probed thermometer not functioning. VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of multiple flies around facility.

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 three dented cans stored with stored cans for use. CDI PIC discarded cans.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees working with food with head coverings.

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 gaskets of RICs with residue and food debris. Increase frequency of cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed Italian sausage and mozzarella cheese holding above 41F in bottom portion of pizza prep unit (see temperature chart). PIC stated items were removed from the unit today for cleaning purposes. Do not let TCS items sit out during cleaning. EHS recommends placing items on cart in WIC during cleaning. - CDI - PIC moved mozzarella cheese to WIC to quickly cool and voluntarily discarded Italian sausage due to date marking issue (see violation #23). NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist. 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 .

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 container of Italian sausage lacking date mark label. - CDI - PIC voluntarily discarded Italian sausage. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed facility’s quat test strips to be contaminated and not accurately measuring sanitizer concentrations. EHS’ quat test strips read 200ppm, but facility’s test strips read 0ppm. Facility’s test strips have a 10/2024 expiration date. Replace quat test strips. - VR - Verification required within 10 days.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed PIC unable to locate vomit and diarrheal procedures during inspection. CDI - printed copy left on site during inspection. Maintain written procedures available and accessible.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pizza screens with encrusted buildup. PIC noted that they do not wash the mesh-type pizza screens because the detergent deteriorates the screens. EHS recommends reaching out to corporate leadership for procedures related to proper cleaning of these mesh-type screens. EHS observed improvement in cleaning of other pizza baking equipment and sanitizing solution properly dispensing today. Points reduced to half. REPEAT

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 pan of chicken wings in reach in cooler unit at 53f. All other TCS foods in the cooler holding below 41f. PIC noted wings may have been allowed to sit out during change over. CDI - Wings placed in WIC to quickly chill back to 41f. Do not allow TCS foods to sit out of refrigeration. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee assembling pizzas using bare hands while wearing rings on fingers and bracelet on wrist. Remove jewelry from hands (except plain band ring) and arms when handling food.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on make table reach in. Repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on make table reach and on small free standing reach in with buildup and microbial growth. Observed one rack in back of WIC with buildup and microbial growth. Clean. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring the rules in the food code for food safety are met. During inspection, multiple risk factors that are responsibility of the PIC observed to be out of compliance including sanitizing of food contact surfaces, bare hand contact with ready to eat foods, and time/temperature control of TCS foods. CDI by education of PIC. EHS discussed responsibilities and risk factors with PIC. PIC is a certified food protection manager with knowledge of risk factors identified during inspection.

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. Observed partially consumed employee water bottle sitting on pizza cut table at beginning of inspection. Bottle was discarded.

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 using bare hands to obtain and place pickled pepper onto pizzas for delivery. CDI- peppers discarded and tongs brought up from back to use with peppers. Do not touch food that is ready to eat with bare hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer dispenser at 3 part sink providing solution at less than 50ppm quat concentration. PIC unable to troubleshoot and correct system. CDI - PIC manually mixing quat in 3 part sink until dispenser repaired. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed npizza screens with encrusted buildup and/or visible food residue stored ready for use beside make table/oven area. When asked, PIC noted that they do not wash items every day and that soiled screens get mixed in with clean screens so they are unable to track how often they are washed. REPEAT

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 pan of cooked chicken wings sitting out on top of reach in cooler at 50f. CDI - wings returned to reach in to chill back to 41f. Do not allow TCS foods to sit out of refrigeration.

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 prepared pizza sauce with no timing present on countertop at room temperature. Observed string cheese and cream cheese out at room temperature with no timing system in place. CDI - all items discarded. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle labeled as sanitizer holding blue chemical. CDI - PIC discarded. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in with buildup, splatter and other buildup on sides of equipment, buildup on various shelving and racks, and other non-food surfaces. Clean. 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 accumulated debris on floors under/behind equipment and dried splatter on wall surfaces. Clean.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal events. CDI - by education - written procedures and flyer left on site during inspection. 0 point deduction.

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 scrub hands for less than 15 seconds while washing and then turn off faucets with bare hands without use of a barrier. Observed another employee also use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS directed both employees to re-wash hands using proper procedures and then use paper towels to turn off faucets.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed pizza sauce cans in the in use can rack with significant dents to top/bottom seams. CDI - PIC segregated cans and marked for return.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with heavy dark organic buildup on blade area. CDI - can opener washed during inspection. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed numerous pizza screens with heavy encrusted buildup stored ready for use beside make table/oven area. When asked, PIC noted that they do not wash items every day and that soiled screens get mixed in with clean screens so they are unable to track how often they are washed. REPEAT

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 various pizza toppings in the walk in cooler and make table reach in with expired date marking including philly beef in WIC use by date 10/20, philly beef in make table reach in 10/19, 2 pans of chicken topping use by 10/17. CDI - items discarded. 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 pan of chicken wings and chicken poppers in reach in cooler with no date marking. CDI - Products labeled. PIC noted that they had been prepared yesterday but staff did not know how to operate labeling device.

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 multiple prepared containers of pizza sauce - one of which was partially used - with no timing present on countertop at room temperature. Observed string cheese and cream cheese out at room temperature with no timing system in place. CDI - cheeses discarded and sauce time marked. PIC noted that they were having technology issue with label maker. EHS directed employee to hand label items when label maker is not working going forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of pink chemical and bottle labeled window cleaner with same pink chemical. CDI - PIC discarded. PIC identified both bottles as EXCELLENT Multi surface cleaner.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in back area. REPEAT - No point escalation as fly presence was contained to small area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with heavy buildup, splatter and other buildup on sides of equipment in kitchen area, buildup on shelving in walk in cooler. Clean. REPEAT

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pizza screens with heavy build up stored as ready for use. Through discussion PIC stated that screens are not regularly cleaned but evaluated quarterly for replacement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 fruit flies in facility near back door. Significant improvement from previous inspection. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed some cracked containers and lids stored as clean. Observed some pizza screens to be cracked or severely damaged. Ensure these utensils are replaced as they become worn or damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up in gaskets of multiple reach ins and on flip top prep unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed back dock trash dumpster and cardboard dumpster with open tops.

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 food debris and residue splattered on walls both high and low in back prep area and around base boards.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in facility. CDI: Employee went to nearest papa johns and borrowed a bag until the next shipment comes in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in reach in part of main pizza prep top holding above 41F. CDI: All items above 41F were voluntarily discarded. Observed chicken wings in single door reach in above 41F. CDI: Product voluntarily discarded. PIC Turned down the cooler as it was bumped up. EHS reminded PIC to check cooler frequently to ensure that food is held at 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and house flies in back kitchen area. REPEAT VIOLATION 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no fly fan at back door. This would assist in keeping pests out of establishment.

4-501.11 Maintain equipment in good repair. Observed gaskets on several reach in cooler doors damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with heavy flour/debris accumulation. Ensure areas are cleaned more frequently.

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 floor tiles in prep area of kitchen as well as several cracked and damaged ones.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can opener blade and slicer blade with dried up food debris located along the interior. CDI- Can opener was placed in dish pit for washing and slicer was cleaned during the inspection. -1.5 points,

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats located in the mop sink area. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverages being stored over service foods in reach in 1 door, over dry foods in dry storage area and on other prep surfaces . Ensure that personal drinks and other personal items are being stored in designated areas away from food prep and storage foods. -.5 points.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed containers of cheese datemarked for 8 days instead of 7 days. Observed a container of sausage in the walk in cooler with a datemark label of 13 days. CDI- PIC corrected date mark labels. Explained to PIC that the day an item is prepped counts as day 1. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed items such as spinach dip, sausage, and beef with 8 day date marking instead of 7 days. CDI- Explained to PIC that the date of prep counts as the first day in the date marking process. CDI- PIC date marked items correctly. REPEAT

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 pizza sauce without the correct date and time label. Sticker reflected 12/12 with a discard date of 12/13. Pizza sauce can only be held for 10 hours per Papa Johns TPHC. The pizza sauce was made at 10 am 12/12. CDI- PIC correctly marked the correct date and time on 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 Observed sausage pieces and beef pieces in reach in with 8 day date marking but still within the 7 day date window. CDI-PIC was able to correct the discard date to reflect 7 day time period.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cheese in walk in not 6 inches above the floor. 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 dented can stored with the can goods. CDI-PIC moved can for credit.

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 in food in flip top unit on several items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pizza pans wet stacked. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with missing lid and side door open. Dumpster is at a shared location.

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 sauces splatter on the wall near prep sink. 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 ceiling tile above pizza box storage in the back of kitchen. PIC stated that she had called about getting a new ceiling tile. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the three compartment sink at less than required ppm. Sink was refilled after sanitizer bag was replenished and observed to be the correct ppm. Ensure that sanitizer concentration is checked when the mixture is made. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed vegetable chopper with dried on green pepper residue. PIC stated it had been used the day before. Ensure that the device is cleaned thoroughly after each use. Item was broken down for recleaning during inspection.

6-202.13 Properly locate mechanical insect control devices. Observed an electric fly removal device stored above single use items such as cups and napkins. Ensure that all pest removal devices are kept in areas away from any food service items such as cups, food products, pots, pans, etc. Device removed by PIC during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked pots and pans in the dish area. Ensure that pots and pans are allowed to air dry before storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one reach in cooler containing chicken wings with heavily soiled gaskets.

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 can wash with heavy build up of multi-colored residue.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer in a spray bottle at concentration of less than 50ppm. PIC stated that bottle was likely from the prior day. Insure that bottles are regularly tested and refilled to maintain proper sanitizer levels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labelled bleach containing a non-bleach sanitizer/detergent. Insure that chemical spray bottles are labelled according to their contents. CDI by PIC relabel

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 several scoops stored with handles in contact with the food product. Ensure employees store such scoops with handles out of the product. CDI by removal

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

2-101.11 PIC shall be present during all hours of operation.-PF Observed certified food protection manager not on duty while food is being prepped or cooked.

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 sausage, beef and cheese dated for 8 days and cheese should have been discarded on 07-09-16. CDI labels changed.

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 faucet off with clean hands. CDI corrected by instruction. -0 points-

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand wash sinks in front and rear of prep areas not above 86 degrees . 10 day verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Beef ground, sausage and italian sausage labeled for 8 days . CDI corrected by instruction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer and detergent labels are backwards and need to be corrected. 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 buildup of food debris at pizza station large amount of crumbs being pushed under unit and coming through on front storage counter.

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 push pizza with fingers to place in box and slice. CDI hands washed barrier used. Repeat.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 comp sink, that was not used during inspection, at 50ppm. Manufacturer states it shall be 200-400ppm. CDI sanitizer refilled. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed thermometers in a container covered with food debris. CDI items moved to sink for cleaning.

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. Bare hand contact is not allowed with food that is RTE unless it will be cooked or part of the immediate cooking process. Observed employees handling RTE food that was not going to be cookeds right away. CDI hands washed and gloves donned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using gloves for food prep then going outside to discard boxes, going in and out of the cooler and back to food prep. CDI handwashing gloves changed.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Food contact surfaces that are held outside of food product shall be washed every 4 hours. Observed pizza cutters that were not washed for more than 4 hours. CDI slicers put in sink for cleaning.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open.

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 employee dented cans stored with other cans in good condition. CDI cans moved to separate area.

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