PAPA JOHNS #5176

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to three compartment sink. CDI - Paper towels were provided. -0 points-

6-501.16 Store mops for air drying after use. Observed mops stored in a manner that did not promote air drying near can wash. -REPEAT- -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on metal rack used to prepare pizza at flip top station. CDI - Employee phone was moved to designated storage area. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use pizza trays stored upright and without protective packaging. Store single use items in original packaging until used. -0 points-

6-501.16 Store mops for air drying after use. Observed mops stored in a manner that did not promote air drying. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and house flies in establishment. Control insects to prevent infestation. -0 points-

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 package of single use pizza boxes stored on floor in storage area. -0 points-

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

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch ears several times to adjust ear buds. CDI Had employee wash hands 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 employee wash hand with no soap at hand sink. CDI.Hand sink was supplied with soap. Employee washed hands again using soap. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee walk out of facility and come back in and started boxing food out of oven without hand wash..CDI..Employee washed hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI..Soap was added to dispenser

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed . Observes food employee with several bracelets on both arms.

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 several TCS foods with scoop handles stored in 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 on shelves in WIC.

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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza sauce at room temperature using 10 hour TPHC. Sauce was labeled with time starting yesterday around 6:30pm. PIC stated that the sauce was put into the fridge last night after being used and today was put back out for production. Employee combined leftover sauce with new pizza sauce to use for today. CDI: Education was provided about TPHC procedures and their variance allowance and pizza sauce was voluntarily discarded. New Sauce was prepared and time stamped for 10 hour allowance. 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 cheese stuffed crust being prepped in advance and left on racks and “staged” using TPHC. EHS observed no time stamp for pizzas but PIC stated that the pizza was prepped with cheese crust around 30 minutes prior. CDI: PIC labeled cheese stuffed staged pizzas with time stamps to reflect 4 hour hold time.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a CFPM. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front handsink is not operating properly. Handsink is unable to turn on and cannot be used. Needs repair. VERIFICATION REQUIRED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper plates stored in the restroom.