Papa John's Pizza #479 Degrades its Sanitary Rating

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employees foods stored on top shelf in walk in cooler .

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Containers in items on pizza cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

Intermediate - Encrusted material on can opener blade.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers

Basic - Rubber/plastic/vinyl spatula cracked/chipped.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Encrusted material on can opener blade.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Objectionable odor in establishment. In kitchen area.

Basic - Rubber/plastic/vinyl spatula cracked/chipped.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Live flies in kitchen.

Basic - Employee personal items stored in or above a food preparation area. Employee half full bottle of water in walk in cooler.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoops in reach in cooler

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Objectionable odor in establishment.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Encrusted material on can opener blade.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SAUSAGE @ 47; HAM @ 45. NO PREPARATION PERFORMED ON THESE READY TO EAT FOODS. **Admin Complaint** **Repeat Violation**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. PIZZA STATION REACH IN COOLER. **Admin Complaint** **Repeat Violation**

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN.

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM-49 degrees. CORRECTIVE ACTIONS TAKEN.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE-48 degrees. CORRECTIVE ACTIONS TAKEN. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. GREEN PEPPERS less than 6"" OFF FLOOR IN WALK IN COOLER. (ON FLOOR) Repeat Violation.

Observed equipment in poor repair. SHELVES ABOVE 3 COMP SINK RUSTED & PITTED.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. WALK IN COOLER SHELVES NOT INSTALLED AT LEAST 6" OFF FLOOR.Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. PIZZA CONVEYOR SYSTEM ENCRUSTED WITH BLACK DECOMPOSING FOOD RESIDUE.

Observed utensils stored in crevices between equipment. PADDLES ABOVE 3 COMP SINK.

Observed food debris accumulated on kitchen floor. UNDER WALK IN COOLER SHELVES.

Observed hole in wall. ABOVE 3 COMP SINK.

Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.

Critical - Certified Food Manager unable to answer basic Food Code questions. HOW TO CALIBRATE PROBE THERMOMETER. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. DUMPING OLIVES.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed wall in disrepair. BY MOP SINK.

Critical - Exit signs not properly illuminated. For reporting purposes only. FRONT DOOR.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE PIZZA STATION COOLER.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. FOOD IN WALK IN COOLER NOT STORED AT LEAST 6" OFF FLOOR.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. SHELVES IN WALK IN COOLER NOT AT LEAST 6 " OFF FLOOR.

Observed floor and wall junctures not coved. BY WALK IN COOLER.

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT MAY NOT BE USED TO STORE P.H.F.S. UNLESS "TIME IN LIEU OF TEMPERATURE" IS PROPERLY EMPLOYED.

Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. SANITIZER NOT PROVIDED AT HAND SINK.

Observed employee with no beard guard/restraint. Repeat Violation.

Can opener blade not kept sharp - observed metal shavings.

Observed nonfood-contact equipment in poor repair. FANGUARDS IN WALK IN COOLER RUSTED & PITTED.

Critical - Observed encrusted material on can opener.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed hand soap mis-labeled as "sanitizer."

Critical - Alternative Operating Procedure does not include provision requiring disposition of contaminated Food if AOP is not followed.

Critical - Alternative Operating Procedure does not include provision requiring the verification of the employee health status, exclusions and restrictions.

Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Corrected On Site. GLOVES WORN

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.

Observed attached equipment soiled with accumulated dust. FANGUARDS IN WIC.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. REAR KIT DOOR.

Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. SANITIZER NOT PROVIDED AT HAND SINKS.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION REACH-IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE IT MAY NOT BE USED TO STORE PHFS OR "TIME IN LIEU OF TEMPERATURE" SHALL BE USED AS A PUBLIC HEALTH CONCERN.

Critical - Manager lacking proof of Food Manager Certification. AC PENDING FOR THIS VIOLATION.

Critical - No Certified Food Manager for establishment. Repeat Violation. PENDING AC FOR THIS VIOLATION.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. DOCUMENTATION LACKS: NAME OF ESTABLISHMENT AND CERTIFIED FOOD MGR THAT CONDUCTED TRAINING. Repeat Violation.Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. AROUND PIZZA STATION TOPPINGS.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PIZZA TOPPINGS AT PIZZA STATION REACH-IN COOLER.

Critical - Observed soiled reach-in cooler gaskets. AROUND PIZZA STATION TOPPINGS

Lights missing the proper shield, sleeve coatings or covers. IN WIC.

Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.

Critical - No Certified Food Manager for establishment. Repeat Violation.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9/9/08.

Nonfood-contact equipment not designed and constructed in a durable manner. SHELVES NOT INSTALLED 6" OR GREATER OFF FLOOR.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. PIZZA TOPPINGS and DOUGH. LEFT INDUSTRY BULLITIN ON NEW BARE HAND CONTACT REQUIREMENTS.