PAPA JOHNS PIZZA #651

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer caked with food debris during inspection. CDI - Thermometer cleaned. 0 pts.

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 various chipped floor tiles near make line during inspection. Repair or replacement necessary. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed vegetables in handsink by main prep line during inspection. PIC stated they had used handsink to drain liquid out of containers of vegetables earlier in the day. CDI - EHS coached PIC on proper handsink usage. Debris removed and sink cleaned. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - All cans removed to be returned for credit. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in main prep line holding above 41F during inspection. See temperature chart. Left side of unit maintaining 45F, right side of unit maintaining 36F. Unit only has one condenser and fan, which are installed on the bottom right section of the unit. PIC stated unit has been in disrepair for numerous days. Maintenance has been in the process of repairing unit since cold holding issues were noticed. All out of temperature foods observed during inspection had not been in unit for longer than four hours and were moved to WIC to rapidly cool. Facility voluntarily ceased operations due to inability to operate as needed without unit. EHS advised PIC to take this measure as soon as unit proves it is unable to hold proper temperatures should unit cease to work properly in the future. Maintenance scheduled to be on site by end of day to finish repairs. Facility shall electronically communicate proof that unit is able to hold proper temperatures with EHS once it is repaired. 72 hour VR required. 1.5 pts. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans stored with other undamaged cans. -CDI- Cans were separated and moved from undamaged cans.

4-501.11 Maintain equipment in good repair. Observed damaged flip top doors. Also observed missing/damaged calk around the hand sinks. PIC stated that and order has already been made for the flip top doors. REPEAT*** (1 pt)

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 black build up on WIC gasket. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 dough stuffed with TCS items with no date mark. PIC stated they were prepared yesterday. CDI PIC voluntarily discarded. 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 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 no TPHC for the mozzarella sticks held out for 4 hours. VR required. PIC was emailed form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed mozzarella sticks the PIC stated were held out on time with the incorrect time stamp. CDI PIC marked with correct time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area

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

4-501.11 Maintain equipment in good repair. Observed tears in all gaskets for large prep top unit doors and gasket for mall RIC dry rot. Replace. Observed hand sink with missing and cracked sealant. Replace sealant.

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 dust and residue build up on top of small RIC, power cord along wall above small RIC.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed food debris on pans stored as clean. CDI PIC placed pans in 3 comp sink to be rewashed. -.5 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be at facility during all times of operation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, 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 . Observed a container of diced tomatoes being stored in prep RI cooler missing a date mark. PIC was unsure when tomatoes were prepared. CDI: Tomatoes were voluntarily discarded.

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 that is held on TPHC for 10 hours not marked with time to indicate when food item is past the 10 hour time period. CDI: PIC stated pizza sauce was placed on production line 3 hours prior and marked pizza sauce with discard time. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility had several meat thermometers onsite and one thin probe thermometer that was inoperable. VERIFICATION REQUIRED within 10 days to ensure facility has obtained a thin probe thermometer. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer at 0ppm in 3 compartment sink. CDI: PIC emptied sanitizer basin and refilled with fresh sanitizer solution. Concentration level was 150ppm.

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 that is held on TPHC for 10 hours not marked with time to indicate when food item is past the 10 hour time period. CDI: PIC stated pizza sauce was placed on production line at 9:30am and marked pizza sauce with discard time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility only had a meat thermometer onsite that did not have a thin probe for measuring thin food items. VERIFICATION REQUIRED within 10 days to ensure facility has obtained a thin probe thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with beards not using beard restraints.

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in employee restroom. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink sitting on top of pizza boxes. Do not store employee foods where they can contaminate single-use or single-service articles like pizza boxes. Store on a low shelf or separate area. 0 pts.

2-301.14 When to Wash - P - Employee entered establishment from outside and went straight to preparing foods and taking them out of the oven. Employees must wash hands when entering the establishment from outside. CDI - Employee instructed to wash hands and did so correctly.

7-102.11 Common Name-Working Containers - PF - Bottle of degreaser was not labelled. All toxic chemicals must be labelled. CDI - Bottle labelled by manager. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on door to pizza unit. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Cleaning necessary inside the reach-in cooler with single-use sauce containers. Undersides of prep tables have buildup on them and need cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

2-103.11 (M) Person in Charge-Duties - PF Observed employees to not verbally or physically know the employee health policy. CDI-PIC shown training of employee health policy. EHS gave PIC posters to put up in the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One item recorded above 41F (see chart). REPEAT. -Points not esclated because of improvent..

4-602.13 Nonfood Contact Surfaces - C Gaskets in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in flip top cooler holding above 41F (see chart). CDI- PIC stated items were just re-stacked for lunch and were sitting out. Brought to WIC to cool.

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 HACCP and Variance lertter not mainatined on site. CDI- Letter given.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a spider on the wall as well as some flies. Keep facility clear of insects.

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 One damaged can of sauce not segregated. CDI- Moved to segregated area.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a beard guard.

4-501.11 Maintain equipment in good repair. Gasket to small reach in cooler damaged.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Gaskets throughout facility in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open.

3-502.11 Variance Requirement - PF Maintain variance approval letter on site and comply with procedures. Observed facility not marking pizza sauce with a start time as is required per their procedures. CDI- sauce was timestamped.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter tops while not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several articles of clothing/personal belongings being stored on top of Mountain Dew 2 liter bottles.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at ~50ppm quat concentration; and the 3 compartment sink sanitizer concentration at ~50ppm. Spray bottle solution was discarded; VR required to ensure the 3 compartment sink sanitizer is being dosed properly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a non-functional thin probe thermometer on site today. VR required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed an expired sanitizer testing kit for QUAT sanitizer on site today. VR required.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza sauce stored on top of to-go-boxes at the rear of the facility. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gasket of the walk in cooler. REPEAT -.5-

5-202.13 Backflow Prevention, Air Gap - P Provide a gap between piping and flood plane of at least one inch or twice the diameter of the pipe. Observed pipe extension on the drain of the prep sink extended below the flood plane. CDI - PIC removed extension during the inspection. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. -0-

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 food employee in facility turning over pans and utensils without handwashing and wiping hands constantly on clothing between food prep. 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 food employees turn off faucet handles without using a barrier on clean hands. -2- CDI - Hands washed and employees instructed to protect clean hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three scoops over the 3-compartment sink with buildup in the scoop compartment. CDI - PIC placed these at the drain board of the 3-comp sink for cleaning. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the dry storage. -0-

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 rusty HVAC vent over dough prep station. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous 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 can wash basin cracked and in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provided certification for serve safe.

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 PIC wash hands and recontaminate by turning off faucet with hands instead of paper towels. -0 points-

b3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee cutting bell peppers in rear of facility with bare hands . CDI corrected by instruction. -0 points-

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 italian sausage, chicken , ground beef and other items date marked for 8 day instead of 7 CDI corrected by instruction. Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in rear of facility. -0 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 multiple containers of pepperoni, italien sausage, spinach alfredo, pork and beef sausage that was labeled for 8 days instead of 7. CDI dates changed to reflect 7 day shelf life.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies inside kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers that were wet stacked above 3 comp sink. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and thermometer soiled with food debris. CDI item cleaned.

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 cans stored with cans in good condition. Suggest facility check cans before they stack them. CDI cans moved in separate area to be returned to seller.

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 scoop handles stored in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers at sink rack.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on site with ANSI accredited food certification. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bottle at 0ppm. CDI bottle refilled to proper concentration.

3-304.12 In-Use Utensils, Between-Use Storage - C. 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 stored in food in prep top.

2-102.12 Certified Food Protection Manager - C. There shall be someone available during all operations of facility who is a certified food protection manager. Observed no one on staff with ANSI accreditation. Repeat

2-103.11 (M) Person in Charge-Duties - PF. PIC shall inform employees of sickness and illness they should not work in the facility with. Observed employee health policy but PIC has not gone over with employees yet. Verification required.

4-502.11 (B) Good Repair and Calibration - PF. Food temperature devices shall be calibrated and good repair. Observed thermometer that was not working. Verifcation required.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be kept below or stored away from food, food contact surfaces, equipment, and single serve service items. Observed employee meal stored on top of pizza boxes in the back, and employee drink stored above garlic butter and other sauces in reach in cooler.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed person in charge was not certified. CDI by instruction. Two point deduction begins 2014.

2-401.11 Eating, Drinking, or Using Tobacco. Employee drinks were sitting on the prep table. CDI - relocated.