PAPA JOHNS #3903

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on equipment and handwashing sink.

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

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans of pizza sauce. Some improvement made since previous inspection and points not escalated today. CDI, pizza can removed from use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed portioned pizza sauce containers on table that weren’t intended to be held on time left out for service at 67 degrees F. CDI, sauce 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handless portion container used as scoop

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for bodily fluid clean up in a food prep area on site during inspection. CDI - EHS provided paper copy during inspection. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottles being hung on handsink during inspection. CDI - PIC removed. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed many heavily dented cans of food being stored with unadulterated cans during inspection. CDI - PIC segregated all dented cans to be returned during inspection. 1 pt.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops being stored in containers of various TCS and non-TCS foods with their handles in direct contact with the foods in prep unit during inspection. Ensure all dispensing utensils are stored in a manner that does not promote contamination of the food items. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet without using a barrier after washing hands during inspection. CDI - EHS had employee rewash hands, employee used paper towels to turn off faucet.

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 pans of cooked sausage, cooked beef, and cooked chicken in prep unit baring expiration dates of 11/28 and 12/2. CDI - Employee discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 written procedures for TPHC on site during inspection. Facility keeps pizza sauce on time. CDI - PIC printed and filled out form during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 in dry storage area being stored in conjunction with unadulterated cans. CDI - Employee removed and discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee wearing bracelet during inspection. Food handlers shall not don jewelry on their wrists during food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee not donning a hair restraint at beginning of inspection. CDI - EHS advised employee to don hair restraint. Employee donned visor.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written vomit/diarrhea clean up plan. CDI: EHS emailed copy. -REPEAT- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cleaning needed on shelving and bottom of prep units and gaskets with build up. Clean as needed. 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 minor dirt and debris on floor in walk in cooler.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written vomit/diarrhea clean up plan. CDI: EHS emailed copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meatballs in prep bottom above 41F. CDI: PIC voluntarily discarded item. All other cold holding was correct. 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 .

3-501.18 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 mozzarella cheese sticks with a prep date of 10/22. CDI: PIC voluntarily discarded item. 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 .

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 (variance obtained) without a start/discard time. CDI: PIC placed start/discard time on item.

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 in use spice shakers and sauce bottles not labeled. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility.

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 multiple bracelets in wrists.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked. Ensure items are air dried.

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 shelving and bottom of prep units with build up of food debris. Clean as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top of container of sliced ham and other employee food items stored in walk in cooler above facility food.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee place pizza in a single use box and use his bare hands to adjust pizza while cutting it and closing the lid. Employee stated he was able to touch pizza because he washed his hands. CDI: EHS and PIC educated employee on not using bare hands to touch ready to eat pizza. Employee understood and pizza was 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 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 salami in RI prep cooler with no date mark. PIC stated salami was taken out of it’s original packaging yesterday. CDI: PIC date marked container. 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 not marked with discard time. PIC and other employee were unsure how long pizza sauce had been held on TPHC. CDI: Pizza sauce was discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . A thin probe thermometer was not available during inspection. PIC stated facility is working on getting a thermometer. VERIFICATION REQUIRED within 10 days to ensure thermometer is obtained. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee’s handling food without the use of head coverings. CDI: Employee’s put on head coverings.

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 pizza boxes being stored directly on floor in back storage area. Place single use articles such as pizza boxes at least 6 inches off the floor.

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 entering order on touch screen and immediately move to prepare food without first washing hands. CDI- employee instructed and washed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed several dented cans on rolling storage rack. CDI- cans removed and stored to receive credit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean with food residue. Repeat violation. Points not escalated due to general improvement.

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 chicken wings, salami and mozzarella sticks in pizza prep unit without dates. CDI- PIC unaware of when opened/prepped. Items discarded.. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed meatballs and Philly meat in pizza prep unit past 7 day expiration. CDI- items discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for use at time of inspection. Verification required.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed employee aprons hanging in employee restroom.

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 some general cleaning needed of shelves, area around dough press, pizza racks, interior of one door refrigerator etc.

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 Employee observed putting pepper in pizza box with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Pepper discarded and employee educated. // Another employee observed touching pizza with bare hands after it came out of oven. CDI - Pizza discarded.

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. 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 . PIC stated pizza rollers had been in use since opening at 10AM. PIC stated that they had not been switched out or cleaned yet today. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Pizza rollers taken to sink to be washed during inspection. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Can opener blade had visible multi-day buildup on it. Food-contact equipment shall be cleaned to sight and touch. CDI - Can opener taken to 3-compartment sink to be 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 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 . Beef and philly steak in pizza cooler were date marked as being opened on 5-31 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of opening. CDI - Both 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 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 . Meatballs in pizza cooler and chicken wings in reach-in cooler were not date marked. PIC did not know what day they were opened. CDI - Meatballs and chicken wings discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. 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 No time label for pizza sauce on TPHC. Follow written procedures for TCS foods using time as a public health control. CDI - Time sticker placed on container by PIC. // 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. TPHC procedure template may be found at: http://meck.co/FoodSafety PIC could not provide written procedures for TPHC for pizza sauce. VR - Verification required within 10 days that establishment has written procedures for pizza sauce.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Cleaning chemical bottles stored on top of reach-in cooler beside pizza rack. Store chemicals separately from food or preparation areas. CDI - Chemicals moved. REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Variance not available at establishment for pizza sauce. CDI - Establishment e-mailed copy of variance.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing pizzas with wristband on wrist. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees preparing pizzas and not wearing hair restraints. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans and containers stacked while still wet. Allow utensils to air dry before stacking. 0 pts.

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. Stack of pizza boxes stored on floor while still wrapped in plastic. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket missing on 1 door of pizza cooler. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee placed cell phone on pizza prep racks on pizza cooler. Do not store personal items where they can contaminate food-contact surfaces or food. REPEAT

2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has an ANSI food protection manager certification.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Manager could only name 2 of the 5 reportable symptoms and no illnesses when asked by EHS. Manager could not locate any policy or show proof that employees are trained on reporting the big 5 symptoms and big 6 illnesses. CDI - Health policy poster given to establishment to post and new FDA sample health policy sent to establishment email.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - No written policy at establishment regarding the response and clean-up of diarrheal or vomit events that could occur in establishment. CDI - Establishment e-mailed sample policy to use. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink stored in walk-in cooler above food and employee drink stored on top of reach-in cooler beside pizza trays. Employee drinks must be stored in a separate location where they can not contaminate food or clean utensils. 0 pts.

2-301.14 When to Wash - P - Employee observed picking up tongs off floor and retrieving clean tongs from clean utensil area without washing hands. Employees must wash hands after picking up items from floor and before handling clean utensils. CDI - Employee instructed on when to wash hands and did so correctly.

6-301.11 Handwashing Cleanser, Availability - PF - Soap dispenser out at hand washing sink near 3-compartment sink. Hand washing sinks must be equipped with soap at all times. CDI - Soap dispenser refilled by manager. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - Can opener blade had multi-day buildup on it and vegetable dicer had visible vegetable matter on it and stored as clean. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. 0 pts.

7-201.11 Separation - Storage - P - Bottles of chemicals hung up on shelf that stores clean pizza trays. Nozzles of bottles were contacting a pizza tray. Store toxic substances separately from clean utensils. CDI - Bottles moved to chemical storage shelf.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Condensate leaking from evaporator box in walk-in cooler. Equipment shall be maintained in good repair. Repair leak. 0 pts.

6-305.11 Designation - Dressing Areas and Lockers - C - Employee's sub sandwich stored on shelf in walk-in cooler above food for establishment. Employee personal items must be stored where they can not contaminate food. Store employee foods on the bottom shelf. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wiping cloth and spray bottle hanging on side of hand wash sink near make table. CDI - PIC removed. Do not use the hand sink for other purposes. Hand sinks are for hand washing only.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat sanitizer at 3 part sink dispensing at 50-100 ppm. Both sanitizer spray bottles with concentrations less than 200ppm. PIC changed out source container and concentration remains below 200ppm from dispenser. PIC to manually adjust sanitizer concentration to 200-400 ppm quat until dispenser operating properly. VR required within 10 days.

3-501.19 Time as a Public Health Control - P,PF. Observed pizza sauce with state approval for extended TPHC to 10 hours and appropriate documentation available. Timing on pizza sauce observed to be greater than 10 hours. Expiration time marked on sauce is 11:59pm. Sauce prepared at 10:00 am according to PIC. Time of inspection 1:00 pm. CDI - PIC corrected time to reflect 10 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles containing various chemicals not properly identified. Some bottles labeled inside out cleaner and bottles labeled window cleaner holding other chemicals. CDI - manager removed bottles and discarded chemicals.

4-501.11 Maintain equipment in good repair. Dicer block observed with several broken members. Repair or replace.

6-301.11 Provide soap for handwashing at each handsink. -PfObserved no soap at one of three hand sinks. CDI- soap provided

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled containers stacked against clean stored pizza cutters. CDI- removed to wash

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips; PIC advised they were discarded becasue out of date. VR