Papa John's

Observed trashcan in unisex bathroom to not contain a lid. RCA: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed employee bathroom door not shutting or being able to be fully shut. RCA: Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.

Observed food debris build up behind hand sink in the main kitchen area. Observed food debris build up on walls behind prep top. Observed food debris build up on walls in 3-compartment sink area. Observed dust debris build up on ceiling throughout the facility. CA: PIC Shall deep clean entire facility. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee drink stored on prep table in main kitchen. Observed employee food container stored above facility food. CA: PIC relocated employee drink to designated area. PIC relocated employee food container to bottom shelf of walk-in cooler away from facility food.

Observed lettuce in handwashing sink upon entry into the facility. CA: PIC removed lettuce. Handwashing sinks are only to be used for handwashing.

Observed rubber scraper used for cheesecake filling sitting on top of the container. Observed scoop stored in shredded cheese with handle touching food product. CA: PIC removed scoop from top of cheesecake container for cleaning. PIC rearranged scoop in cheese.

Observed trashcan in unisex bathroom to not contain a lid. RCA: 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed build-up on walls behind three-compartment sink. Observed build-up on walls between prep area handsink and pizza prep top. RCA: Floors, walls and ceilings shall remain clean to sight and touch.

Observed pizza preparation cooler not capable of maintaining proper temperatures of 41F or below (ambient: 53F). All food within unit was above the required 41F or below. CA: PIC discarded all TCS foods stored in unit over night. Facility shall utilize time as a public health control and the walk-in cooler for ensuring product is used and discarded every 4 hours. PIC placed time stamped labels on all TCS food items held out of temperature control.

Observed the facility to not have a certified food safety manager (CFSM) that actively has supervisory and management responsibility over food preparation that occurs within this facility. Current CFSM does not actively participate in daily activities within the store. RCA: Facility shall obtain a CFSM that directly works with this facility within 60 days. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed coolers to not have a thermometer hanging in the warmest location of the cooler to indicate ambient temperature.

Observed food build-up and debris on racks within walk-in cooler. Observed old stickers on most of the clean containers in the dish storage area. RCA: All old stickers shall be removed from containers prior to washing to remove all residue. All non-food contact surfaces shall be cleaned to sight and touch.

Observed build-up on coil within walk-in cooler door. Observed build-up on walk-in cooler fan covers. RCA: food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build-up on keyboard cover of prep table. CA: PIC removed cover and disinfected.

Observed cut tomatoes and cut green bell peppers in prep top table to be slimly to touch and milky in color. Upon further investigation, tomatoes were prepped on 10/23 and were to be discarded 7 days later (end of day 10/29). CA: PIC discarded both items. RCA: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented.

Observed employee serving as the person in charge (PIC) to not be able to meet the duties responsible of being performed by the PIC due to multiple critical risk violations being observed during the inspection. Such violations include the dishwasher not producing a chemical residue, hand soap being available at all handwashing stations, removing any unsafe and adulterated food. Employee was also not the certified food safety manager.

Observed hand soap not present at back hand sink. Observed cutting glove stored in back hand sink. RCA: All hand sinks shall be fully stocked with soap, paper towels and hot water. Sinks shall be unobstructed and not used for any other task. CA: PIC restocked sink and removed glove.

Observed cheesecake filling and chicken wings in reach-in portion of roll-top cooler to be uncovered and not in active use. Observed two stacks of dough stored in walk-in cooler without proper coverage of top pan exposing the dough. CA: PIC covered all items or discarded them due to other violations of this chapter.

Observed dishwasher not capable of producing a sanitizer. RCA: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed cutting board to be scoured and grey/brown discolored in heavily used areas. Observed can opener to contain food residue on cutting portion of equipment. RCA: Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed tomatoes and chicken wings to be labeled with a prep date of 10/23. Both items were in the roll-top cooler with the facility operating. CA: PIC discarded both items.

Observed fruit flies around dish pit area and front hand sink. RCA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

4. Eliminating harborage conditions.

Observed boxes of dough stored on floor of walk-in cooler. Observed box of sauce that was stored on floor of storage area on floor throughout inspection following a delivery. CA: PIC moved all items to shelves.

Observed pizza boxes stored on floor of middle storage rooms. Boxes were not picked up during inspection without direction. CA: PIC picked up boxes. RCA: Deliveries should be put away upon start of shift to prevent contamination.

Observed front hand sink pulling away from wall. Observed can opener not fully secured to cutting board. Observed walk-in cooler door not capable of closing entirely. Observed foam insulation visible on bottom corner of walk-in door. Observed three compartment sink to leak when spout is used. RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed black build-up within the rinse basin of the three compartment sink. RCA: 511-6-1.05(6)(d),(e) - Warewashing Equipment, Cleaning Frequency; Warewashing Machines, Manufacturers' Operating Instructions (C) (d) Warewashing Equipment, Cleaning Frequency. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

Observed build-up in the seams and crevasses inside the dishwasher. RCA: 511-6-1.05(6)(d),(e) - Warewashing Equipment, Cleaning Frequency; Warewashing Machines, Manufacturers' Operating Instructions (C) (d) Warewashing Equipment, Cleaning Frequency. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

Observed build-up on side of prep top table. Observed food debris on bottom shelf of expo station. Observed build-up on racks within sauce/drink cooler. Observed build-up on gaskets of walk-in cooler and other coolers throughout facility. Observed heavy black build-up around door of walk-in cooler and on plastic curtain strips within. RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed pink and black mold-like build up inside of front hand sink basin. Observed brown build-up up in back sink basin. RCA: Non-food contact surfaces shall be clean to sight and touch.

Observed most clean dishes to have heavy sticker residue along outside of containers. RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

Observed old food build-up on walls behind front hand sink, on walls between hand sinks and paper towel holders, on ledge underneath pizza pan storage, underneath exit side of oven, corners of facility along coving and floor joint, dishwasher wall, three compartment sink and mop wall area. RCA: Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed mops stored in a way that does not prevent wall contamination. CA: Mops were rearranged. RCA: Mops shall be hung to dry with fabric towards the ground to prevent full wall build-up.

Observed coving missing from mop sink area. RCA: 511-6-1.07(2)(c) - Floor and Wall Junctures, Coved, & Enclosed or Sealed, water-flushed floors provided with drains & graded to drain (C) (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

Observed scoop within the mushrooms to be stored with handle touching the food product. CA:PIC was educated on the proper storage of in use utensils and rearranged the scoop.

Observed dough pans on the floor below the dough press and front prep table. CA: PIC picked up pans. RCA: 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed all scoops in prep top table stored within food product with the handles touching the food. CA: PIC rearranged scoops to hang on sides of containers to prevent contamination.

Observed heavy build-up on keyboard of computer near prep line. RCA: Keyboard is touched during shift. The area shall be cleaned at a higher frequency to prevent build-up. Keyboard shall be cleaned every four hours as it is in "active use". If cover cannot be cleaned, replace.

Observed trashcan in unisex bathroom to not contain a lid. RCA: 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed old food build-up on walls behind front hand sink, on ledge underneath pizza pan storage, pizza box storage wall area, dish pit and mop wall area. RCA: Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed mops not able to be hung to dry. RCA: 511-6-1.07(5)(f) - Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Observed build-up on floors in corners near dish pit area and mop sink area. RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed hole in dry wall in employee restroom. RCA: Physical facilities shall remain in good repair.

Observed gap of outer door to be filled with bristle like gasket that is permeable. Observed frame of back door to be loose and coming from the wall. RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed fruit flies within the back warwashing area and storage room. RCA: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed scoop in cookie crumbles to have handle touching the product. Observed used rubber spatula to be resting on box of food in reach-in cooler. CA: PIC rearranged scoop to prevent contamination. PIC removed rubber spatula to disinfect.

Observed build-up in floor corners in mop sink area. Observed build-up on walls under prep table on main line. RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.