PAPA JOHNS #302

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart directly blocking the dish station handwashing sink. CDI- PIC moved the cart without prompting from EHS. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dish station handwashing sink. CDI- PIC refilled towel dispenser.

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 TPHC extended for 10 hours for the pizza sauce placed in ambient on TPHC with no label. Label had been printed and was sitting at label printer, but had not been placed on pizza sauce. CDI PIC placed label on pizza sauce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer with no label at the prep station. Facility was not actively using the spray bottle to sanitize. CDI- PIC labeled the spray bottle while refilling with concentrated sanitizer.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of Alfredo sauce and a container of pizza sauce without labels. CDI- PIC labeled both items.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) stacks of single use pizza boxes stored directly on the floor near the back door.

4-501.11 Maintain equipment in good repair. Observed several (greater than five (5)) plastic containers heavily chipped at non food contact portions (handles, rims, etc.) stored as clean and ready for service. Replace as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in the only restroom on site. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on cardboard dumpster.

6-301.14 Post a handwash sign at each handsink. Observed front handsink with no signage. CDI - EHS provided and affixed handwashing sticker above handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer in the 3-comp sink holding recently washed dishes (washed during inspection) at low concentration (approximately 50 ppm.) CDI - PIC drained sanitizer basin and refilled sanitizer sink with proper concentration. Improperly sanitized dishes were moved back to wash basin to be properly washed, rinsed, and 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed recently prepared portions of TCS pizza sauce in front mini RIC at a temperature of 58F. Ambient temperature of unit, according to ambient air thermometer, was approximately 55F. PIC rotated pizza sauce portions to standing RIC to correctively cool. A verification will occur no later than 03/15/2026. 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 .

3-501.15 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 one (1) container of sliced American cheese cooling from prep with lid on. EHS observed cheese cooling at an initially insufficient rate. CDI - lid was removed from cheese container to improve cooling rate. EHS provided cooling chart for ambient food. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees, including PIC engaging in food prep (making pizzas) with no effective hair restraints and one wrist band.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for in use QAC sanitizer. A verification will occur no later than 03/22/2026.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in restroom for employees. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door open. CDI - PIC closed door before returning to interior premises.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed olives in basin of hand sink. CDI Olives removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI Soap replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella sticks holding above 41F. CDI PIC stated they had it out in ambient temperature for about 20 minutes. Items were back in RIC for re cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed TPHC extended for 10 hours for the pizza sauce with no start or discard time for when pizza sauce was placed in ambient on TPHC. CDI PIC placed start time on pizza sauce.

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

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 two severely dented cans held in use. CDI Cans were removed. Repeat

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink detached from sealant and wall. Reseal hand sink to wall.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and build up inside RIF. Clean with more frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in restroom for employees. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks. CDI PIC replaced.

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 two severely dented cans held in use. CDI Cans were removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a manual ware-washing sink using QUAT sanitizer but no test strips in the facility. Need to obtain test strips. VERIFICATION REQUIRED within 10 days to make sure facility is in compliance.

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 accumulation of food debris in the gaskets in the cooler drawers. Needs cleaning. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in restroom for employees.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands at a handsink and then immediately close the faucet with one hand. CDI: EHS advised on why that was improper handwashing and PIC correctly re-washed her hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed a handsink in the dish area without any soap. CDI: PIC replaced with full container of soap. REPEAT- NOTE Point deduction is the same since other hand sink less than 5 feet away had all items needed at a hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer in the 3-comp sink with low concentration. CDI: PIC refilled sanitizer sink with proper 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of diced tomatoes temping above 41 degrees F. CDI: PIC voluntarily discarded food item. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS food items in the WIC, deli fliptop, and lowboy. without a label. PIC stated that the items were all prepared less than 4 hours prior to the inspection. CDI: PIC made labels for all food items. 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(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- Pizza sauce was unmarked for 10 hr tphc. CDI- PIC voluntarily discarded the item, provided fresh sauce and properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker bottles of seasonings/spices and a sauce bottle not labeled. Label all working bottles.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect in the floor drain of the dish room. Remove dead insects from the establishment.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed PIC making pizzas with artificial nails on their hands, without any gloves or protective barrier. CDI: PIC stopped making pizzas and had other food employee continue taking orders. EHS explained the importance of donning gloves when having artificial nails.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in the clean dish rack. CDI: Pans were separated to allow for proper air-drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use articles stored on the floor. Boxes containing single-use utensils have to be at least 6 inches off of the floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a metal piece on the lowboy cooler hanging off and protruding. Needs repair. Observed cooler drawer not fitting properly from the gaskets. Needs repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a manual ware-washing sink using QUAT sanitizer but no test strips in the facility. Need to obtain test strips. VERIFICATION REQUIRED within 10 days to make sure facility is in compliance.

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 accumulation of food debris in the gaskets in the cooler drawers. Needs cleaning. REPEAT VIOLATION.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed manager on duty assuming title of PIC, but not able to provide certification in food safety manager course. PIC made statement he was un aware of a health policy, vomit and diarrheal written procedures, and state approval to hold sauce on 10 hr tphc. CDI- Education provided by EHS. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with FPM Certification at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink due to broken dispenser. CDI- PIC places hand soap at hand sink for use until dispenser can be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza slicer with food debris on blade. CDI- Slicer moved to manual ware-washing for rewashing. 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 portioned containers of tomato sauce, diced tomatoes, and sliced steak at above 41F in cold holding. CDI- PIC voluntarily discarded all products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies lingering in can wash area.

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 two cans with severe dents on can rack with usable goods, and no designated area for storage of damaged cans unfit for use. CDI- Cans moved to separate area and PIC educated on the importance of this action. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and accumulation of dirt in lower WIC shelving, floors in food prep areas, floor corners, and dry storage area. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.- Observed two twist top employee drinks stored above retail food in low boy cooler. Observed one employee twist top drink stored on food prep table.

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 wholesome cans. CDI- PIC moved item to back door to be discarded.

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.m - Observed inside of prep unit and gaskets of prep unit in need of cleaning due to food debris.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed an employee only wash hands for 10-12 secs. Observed an employee enter the kitchen, use hand sanitizer, and start preparing brownies per PIC direction. . CDI- Education provided and EHS observed proper hand washing. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed all food thermometers stored with debris on them. Observed pizza cutters said to be used at 11AM and not properly cleaned past 4 hrs. CDI- PIC had an employee clean pizza slicers and thermometer. For more information, please visit: http://meck.co/FoodSafety 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 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. - REPEAT- Observed chicken, cold held pizza sauce, sausage, and beef all above 41F. CDI- PIC cooled all items during the inspection in the wic.

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 expired sausage, Italian sausage, and beef all dated to be expired on 2/10, 2/9 and some items at 2/13 at 10:47AM. CDI- PIC voluntarily discarded the items. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing foods while wearing bracelets. REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed prep cutting board heavily damaged with deep cuts and grooves. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - EHS observed a numerous number of sheet disk and screens in need of replacement. EHS will follow up within 3 to 10 days to ensure the heavily damaged and soiled disk and screens are replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed shared dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed heavy litter throughout the dumpster area. NOTE: Dumpster area is shared space with other permitted facility however papa johns items are found throughout the area as well. If the violation is noted again on the next inspection point deduction will occur.

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 bottle of soda at prep table next to ready to eat food items. CDI: PIC relocated drink to bottom shelf of prep area.

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 employee change tasks assisting a customer at the register and then to serving ready to eat food. CDI: EHS stopped employee, provided education and had him rewash hands. Wash hands when changing tasks. -2-

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 grilled chicken, diced ham, cut tomatoes, and cheese above 41F. CDI- PIC voluntarily discarded diced tomatoes and quickly cooled all other items. NOTE: Point deduction has remind the same since improvement from last inspection has been noted and all equipment is functioning properly. However if the violation is noted again during the inspection full point will occur.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P -3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC). 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 hold time limit. -P - Observed 3 large containers pizza sauce not marked for hold time. PIC printed label for time not related to the sauce going on tphc. CDI- PIC voluntarily discarded the item.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed labeled first aid supply box above food prep sink. CDI- PIC removed item.

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 several dented cans stored with for use cans of sauce. -REPEAT- CDI- PIC removed items. NOTE: Point deduction remains the same since improvement has been made.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing food while wearing watches and bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored together still wet.

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

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. - REPEAT- Observed food debris and food residue build up on floors and walls of hard to reach areas. The hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up. NOTE half point deduction occurs since violation is noted to be improved from last inspection.

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- REPEAT- Observed no written procedures for vomiting and diarrheal clean up events. CDI- PIC provided PIC with a MCPHD written procedure form and poster. EHS encouraged PIC to implement plan and kit.

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, Italian sausage, pork sausage, meatballs, cut tomatoes, philly meat, and marinara cups all above 41F. See temp chart. CDI- PIC able to move all items expect marinara sauce cups to walk in uncovered to quickly cool since they were out of temp less than 2 hours according to PIC. EHS observed prep unit functioning at 44-45F. A VR will occur within 3 days to ensure the unit is functioning properly to maintain TCS foods at 41F or below, or not in use.

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: 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. - Observed bone in wings and chicken poppers dated for 3/22. PIC stated the date was printed wrong. CDI- PIC voluntarily discarded the items.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P -3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC). 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 hold time limit. -P - Observed pizza sauce not marked for hold time. CDI- PIC was able mark the hold time. Label was printed but not placed on pizza sauce.

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 heavily dented cans stored with other intact cans. PIC stated items would have not been used. CDI- PIC moved items to a location away from retail items and food prep.

4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 44-45F. EHS will follow up with facility to ensure equipment is being maintained at proper temp to ensure cold TCS foods are kept at 41F or below.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed pizza cooker, cold holding equipment, and inside of cold holding equipment in need of cleaning due to food debris and food residue build up. Clean as often as needed to prevent and reduce the build up.

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. - REPEAT- Observed food debris and food residue build up on floors and walls of hard to reach areas. The hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up/

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. Establishment does not have written procedures for the cleanup of of vomiting and diarrheal events. CDI-EHS educated and provided PIC a template plan to be implemented.

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 employee cup in walk in cooler beside of facility food items. CDI-PIC relocated employee drink to employee storage area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed employee wash hands for 5 seconds, dried hands with paper towel and then turned faucet off with bare hands. CDI-EHS educated employee on proper handwashing and employee rewashed hands and turned faucet off with the paper towel.

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 PIC grab pepper with bare hands and place it into pizza box. CDI-EHS educated PIC on not touching RTE food with bare hands and PIC discarded pepper.

4-601.11 Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener, tomato slicer and vegetable slicer with food debris. CDI-PIC relocated items to 3 compartment sink to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella cheese at 55-60F in a plastic container being stored out of a cold holding unit. PIC stated cheese had been sitting out for one hour. CDI-PIC placed mozzarella cheese in freezer for rapid cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and employee with bracelets, rings, and other jewelry on arms while prepping food. Remove jewelry when preparing food.

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 food debris and dirt on gaskets and inside low boy cooler. Clean

5-501.17 Provide a covered waste bin in female restrooms. Did not observe an covered trash can in unisex restroom. Correct

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 throughout facility including wall splatter and debris on floor and around equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

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 turn off the faucets without using a barrier twice. CDI- PIC re-washed hands and used paper towel barrier.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed pizza slicers what that have gone beyond the 4 hour cleaning time. Slicers were last cleaned before 10am. CDI- Pizza Slicers were taken back to be cleaned.

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 no written procedures for pizza sauce on TPHC. -VR

4-302.12 Food Temperature Measuring Devices - PF Observed no thermometer on site. -VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.

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 floors in need of cleaning, especially under and around equipment

2-103.11 (M) Person in Charge-Duties - PF Observed PIC without knowledge of reportable illnesses. PIC did not know where the employee health policy was not could she verbalize signs/ symptoms and illnesses. CDI- Showed PIC posted employee health policy.

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 for 5-8 seconds repeatedly. Spoke to PIC about properly washing hands. CDI- Employee re-washed hands for the proper amount of time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled onion and pepper slicer stored as clean on the prep table. CDI- Slicer placed in the 3 comp sink for cleaning. -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 marinara on TPHC without a time stamp. Observed no procedures for marinara placed on TPHC. Papa John's has a variance to hold pizza sauce out for 10 hours. PIC stated they hold pizza sauce for 24 hours. Spoke to PIC about proper extended TPHC procedures. -REPEAT (last documented under # 27 varience). CDI- Time stamp placed on sauce and variance given

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of flour without a label.

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

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 in need of cleaning under and s=around equipment.

2-101.11 PIC shall be present during all hours of operation. -PF No certified PIC was onsite during food prep. - 2 point.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch crust of pizza with bare hands while cutting and placing in box for take-out. Educated employee on proper food handling with RTE foods and pizza was discarded voluntarily. - 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mozzarella cheese in flip top unit and containers of sausage were cold holding >41F. CDI- Out of temp sausages were discarded and others that were just prepped holding at 42F were placed in walk in cooler to cool. -1.5 points. Recommended to PIC to ensure that foods are being cooled properly prior to being placed inside of the cold hold unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed used bottle of water stored over prep surfaces and prep utensils. -.5 points. General Comment: No signature due to Covid-19. Inspection was conducted with Tracy.

3-301.11 Preventing Contamination from Hands - P. Observed food employee prepping green peppers with bare hands, peppers were going to be stored in walk-in. CDI-Made to re-wash peppers. - 3 points.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed heavily dented can stored with other service cans. Ensure that dented cans are not serviced due to possible botulism presence- 1 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P/4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed quat sanitizer dispensing at less than 200 ppm. Air bubbles were spotted in the tube causing complications. Also observed soiled slicer and can opener stored as cleaned. CDI/VR- can opener was placed in the 3 comp sink. Quat sanitizer was manually mixed but will make a return visit to ensure long term compliance with the quat dispenser. -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 food on prep line with an 8 day time window. Needs to be prep of prep/cook + 6days. CDI-PIC began to date mark everything properly. Nothing had passed the 7day window. REPEAT - 3 points.

7-102.11 Common Name-Working Containers - PF Observed chemical bottle lacking label. CDI- Employee was notified and bottle was labeled. 0 points.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required. -P/Pf Observed marinara that is able to be held at room temp for 10 hours expired. PIC was also unable to produce variance from the state. CDI- EHS sent variance so that it can be kept onsite. Marinara that was expired was voluntarily discarded.-1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies near the can wash and back prep area. Remove pest from prep areas. - 1 point.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with rings on while prepping foods. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace damaged gasket along the reach in cold hold units near the pizza station.

5-205.15 (A) System repaired according to law - P Observed vacuum breaker leaking heavily when can wash is in use. PIC is to have this replaced within 10 days per requirement. Vacuum breaker in good repair or an air gap shall be provided at water lines. 0 points.

6-305.11 Designation-Dressing Areas and Lockers - C/6-303.11 Intensity-Lighting - C Observed employee beverage stored above RTE foods in walk in cooler. Observed lights off on the hood system when cooking was in process. Ensure that all prep areas are at least 50ftcd, ensure that all personal beverages are stored in designated areas. -.5 points.

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC (person in charge) touch phone then go to prep food and touch a utensil. CDI-PIC re-washed

3-301.11 Preventing Contamination from Hands - P. Observed food employee prepping green peppers with bare hands, peppers were going to be stored in walk-in. CDI-Made to re-wash peppers.

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 food on prep line with an 8 day time window. Needs to be prep of prep/cook + 6days. CDI-PIC began to datemark everything properly. Nothing had passed the 7day window.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas and other utensils hanging against a soiled backsplash. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large amounts of wet-stacking in drying area. Repeat Violation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed two spilt gaskets, one on each reach-in.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips on premises. VR required 9/1/19.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed McDonald's cup sitting on counter-prep top. CDI-PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of dishes being tight stacked while wet.

4-502.11(A) Maintain utensils in good repair. Observed a couple food container lids broken, needing replacing.

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

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 need better cleaning under equipment/ tables at pizza prep area and floors under racks and corners of walk in cooler. GENERAL COMMENT: Investigated SR# 90263 during inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a personal drink on the prep table where they place pizzas that come out of the oven. CDI - drink was removed.

General comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front hand sink. CDI - paper towels were provided.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit under the computer; the prep unit for the dressings. Observed split gaskets on all doors of the 4 door prep unit. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all gaskets.

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 an employee slicing green peppers with bare hands. He stated they were going to be placed in the walk in cooler for later use. CDI - Explained that bare hand contact is okay when they are making a pizza because it will be placed in the oven immediately, however the peppers were not going to be used right away therefore gloves need to be worn. Employee voluntarily discarded the peppers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed pizza boxes stored on the floor. CDI - boxes were placed on a rack.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit under the computer. Replace gasket.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit gaskets.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Employees did not know the health policy, nor where one was posted. CDI - explained policy and emailed a copy with the inspection.

6-301.14 Post a handwash sign at each handsink. - Observed a missing sign at the hand sink by the oven. CDI - sign was provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a trash can and boxes blocking the hand sink by the 3 comp sink.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a cracked cuber on the prep room table. Repair/replace.

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

General comment 5-501.17 Provide a covered waste bin in female restrooms. - Observed an uncovered trash can in the only restroom.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee aprons stored on a hook in the restroom. Do not store aprons in the restroom.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the pizza prep line cooler. Replace gaskets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 3 employee drinks above facility food in the walk in cooler. CDI - drinks were moved to a correct location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes being tight stacked while wet.

4-502.11(A) Maintain utensils in good repair. Observed veggie dicer with broken blade guard, teeth had broken off. CDI- PIC removed veggie dicer from service.

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

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 degraded and peeling caulk at 3 comp sink and wall, have sink re-caulked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner in spray bottle labeled "quat sanitizer" CDI- Bottle removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler handling food while wearing a watch. CDI- Employee corrected.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination . Observed a dirty rolling cart stored on top of a stack of pizza boxes and a few single service items stored face up, not protected.

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

2-101.11 PIC shall be present during all hours of operation.-PF Food safe certified PIC not onsite at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on pizza boxing table. CDI- Drinks removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while wet.

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

6-303.11 Intensity-Lighting - C Maintain adequate lighting in all food storage and prep areas. Observed one of the walk in cooler light fixtures not working, need repair.

2-102.12 A Certified Food Protection Manager must be onsite at all times of operation as of 1/1/14. No certified PIC on site. CDI- Corrected by instruction.

3-301.11 No bare hand contact allowed with RTE foods. Observed employees placing RTE peppers on cooked pizza. CDI- Employees corrected, tongs placed in peppers to prevent bare hand contact.

4-901.11 Air dry dishes and utensils. Observed a few pans being tight stacked while still wet.

4-903.11 Protect single service items in storage. Observed a few wrapped pizza boxes stored on the floor. Do not stored single service items on the floor.

PIC needs to be food safe certified by 1/1/14.

PIC was un-knowledgeable of employee health policy. All employees need to know and follow the FDA food code employee health policy. Gave PIC copy of health policy to review with employees.

Employee drinks need to be stored below food or food contact surfaces. Observed employee drink stored on prep table next to food in process of prep. CDI- Drink removed.

Need to use gloves or utensils or other effective means to prevent bare hand contact with RTE foods. Observed one employee handling RTE peppers and placing on cooked pizza with bare hands. CDI- Corrected by instruction.

Food contact surfaces need to be clean to sight and touch. Observed pans stored as clean with some food left on them. CDI- Pans cleaned. Quat sanitizer needs to be 200-400 ppm to be effective. Observed sanitizer in one spray bottle reading 100 ppm. CDI- Sanitizer bottle replaced.

Air dry dishes and utensils. Observed several pans tight stacked while still wet.

Keep non food contact surfaces clean. Need to clean fans in walk in cooler of some dust build up.