Papa John's Pizza #493 Improves its Sanitary Rating

Basic - - From inspection on 2016-08-17: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection on 2016-10-20: **Time Extended** - From follow-up inspection on 2016-11-01: **Time Extended** - From follow-up inspection on 2016-11-04: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection on 2016-10-20: **Time Extended** - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection on 2016-10-20: **Time Extended** - From follow-up inspection on 2016-11-01: **Time Extended**

Intermediate - - From inspection on 2016-08-17: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-10-20: **Time Extended** - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection on 2016-10-20: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection on 2016-10-20: **Time Extended**

Intermediate - - From inspection on 2016-08-17: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-10-20: **Time Extended**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling tile and AC vent over the cut soiled with dust.

Basic - Cutting board has cut marks and is no longer cleanable. The large cutting white cutting board on the can rack **Repeat Violation**

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. The male prep person /cook

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several employee half empty drinks stored in the Pepsi cooler **Repeat Violation**

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

Intermediate - Encrusted material on can opener blade.

Basic - Build-up of grease/dust/debris on hood filters. Observed dust on the hood filters over the pizza oven

Basic - Cutting board has cut marks and is no longer cleanable. At the can opener

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an half empty bottle of Mountain Dew on the pizza station **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several employee's drinks stored in the reach-in-cooler **Corrected On-Site** **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at the kitchen hand wash sink

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

Intermediate - Employee used handwash sink as a dump sink. Observed black olives dumped I the kitchen hand wash sink

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A soda bottle stored on prep cutting board

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on the shelving above the 3 compartment

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. The reach in coolers on the pizza station

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees water bottles and juice in the reach in coolers

Basic - Sponge used to clean and sanitize food-contact surface.

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at the hand wash sink

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

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. chicken bites 57°. Placed in the walk in cooler **Corrective Action Taken**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm

High Priority - Toxic substance/chemical improperly stored. Scrubbing bubbles chemical stored with single service items

High Priority - Toxic substance/chemical stored by or with food. Kitchen equipment cleaner stored with ss sauce packets and next to pizza dough

Intermediate - Encrusted material on can opener blade.

Intermediate - Reach-in cooler not 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. On the cook line. All TCS item placed in the walk in cooler

Basic - Employee personal items stored on top of single-service items. Pizza boxes under front counter. Bags, purse, keys, hat.

Basic - Outer openings not protected with self-closing doors. Broken self closure. **Repeat Violation**

High Priority - Toxic substance/chemical improperly stored. Glass cleaner and sanitizer at front counter. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Class cleaner, sanitizer. **Corrected On-Site**

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

Basic - Floor tiles missing. By the hot water heater.

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Dirty sauce containers not properly stored. Dirty Sauce containers stored in mop sink.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

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

Basic - Soil residue build-up on nonfood-contact surface. Wall by the tomato sauce station next to the office. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Bath room.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Tomato sauce bucket stored in mop sink between uses.

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

Basic - Floor tiles cracked, broken or in disrepair. By fire extinguisher.

Basic - Hood soiled with accumulated dust.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Outer openings not protected with self-closing doors. Back door.

Intermediate - Cutting board(s) stained/soiled.

High Priority - Dented/rusted cans present. See stop sale. 9 x 6 lbs dented cans of pizza sauce.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors. Back door.

Basic - Cove molding at floor/wall juncture broken/missing. By fire extinguisher near manager's office.

Basic - Floor tiles cracked, broken or in disrepair. By fire extinguisher.

Basic - Hood soiled with accumulated dust.

High Priority - Toxic substance/chemical stored by or with food. Bucket of cinnamon product on same shelf with bleach.

Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** **Repeat Violation**

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site by removing some chicken wings from the overloade pan and refrigerating.

Critical - Observed encrusted material on can opener.

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. Most employee training is expired

Critical - Observed handwash sink used for purposes other than handwashing.---food debris.

Critical - Observed live flies in kitchen.

Critical - Observed toxic item stored in food preparation area.---glass cleaner on stove.

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

Critical - Violation: 12A-26-1Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site. employee with artificial nails was still directly handling ready to eat foods but operator corrected her

Critical - Observed food stored on floor, bags with onions in prep area.

Critical - Establishment does not have a current written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.This violation must be corrected by : 1/28/11.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure at time of inspection.This violation must be corrected by : 1/28/11.

Critical - Observed an employee with long fingernails working with exposed food.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.This violation must be corrected by : 1/28/11.

Critical - Observed unlabeled spray bottle.

Critical - Observed dented/rusted cans.

Critical - Stop Sale issued due to adulteration of food product dented cans.

Critical - Hot water not provided/shut off at employee hand wash sink in restroom.

Plumbing system in disrepair, waste water unable to drain from handwashing sink in restroom.

Critical - Hot water supply not maintained during peak periods, in restroom.

Critical - Observed food-contact surfaces encrusted with soil deposits, cutting board.

Critical - Observed live flies in kitchen area.

Critical - Observed the accumulation of dead or trapped , insects, or other pests, in control devices in kitchen and dishwashing area.

Observed wall soiled with accumulated food debris, in prep area.

Critical - Outer openings not protected with self-closing doors, restroom door.

Critical - Cold water shut off at employee handwash sink in restroom.

Critical - Hot water shut off at employee hand wash sink in restroom.

No Heimlich maneuver sign posted.

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

Critical - Observed appoximately 8 live flies in kitchen/dishwashing area.

Critical - Observed hand wash sink used for purpose other than washing hands, in kitchen area.

Observed moldy air conditioning vent covers, next to pizza oven.

Critical - Observed spray bottle incorrectly labeled, says degreaser, operator says contains sanitizer.

Critical - Outer openings not protected with self-closing doors, restroom door.