PAPA JOHN'S PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table near dough station, pan of cheese sticks for stuffed crust (54F - Cold Holding). Employee stated he was going to prep stuffed crust dough but got busy. Employee put cheese sticks back into reach in cooler to bring temperature down. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above metal rack for clean dishes next to 3 compartment sink, ceiling vent soiled with dust build up.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza oven have build up of food debris.

Basic - Old labels stuck to food containers after cleaning. On metal rack for clean dishes next to 3 compartment sink, multiple clean containers with old labels on them.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of prep table, chicken wings (62F - Cold Holding). Manager stated wings were out on shelf for less than 20 mins. Manager put wings into reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink, two pinnacle containers being drained into sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above triple sink have dust build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table where pizza is prepped. Employee removed drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, numerous employee food and drink next to customer food.

Basic - Floor soiled/has accumulation of debris. Next to hand wash station on make line, build up on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan of oven for pizzas has dust build up. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler where customers beverages are stored.

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of pineapple tidbits on rack next to office.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Mozzarella cheese sticks on counter next to pizza reach in cooler, manager placed time marking on cheese. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License from last year displayed in office, operator posted current license in office. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of pineapple tidbits on rack next to office.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee making pizza dough near front counter.

Basic - Equipment in poor repair. Missing filters for hood system over pizza oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.

Basic - Single-service articles improperly stored. 2 boxes of to go lids and containers on floor in back storage area.

Basic - Stored food not covered. Open container of peppers, not in use, on table by pizza oven.

Basic - Unnecessary items stored in garbage enclosure. Discarded pallets and garage in enclosure area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled keyboard at register and personal phone then continued to make pizzas without washing hands in between.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sticks (51F - Cold Holding) sitting out on counter next to pizza make table, per employee cheese has been sitting out approximately 1.5 hours, cheese placed back in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee draining bag of beef in hand wash station next to pizza make table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee with plastic wrist band while making pizzas.

Basic - Grease receptacle lid open, broken, or missing. Lid open

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.

Basic - Equipment in poor repair. Torn gaskets on reach in cooler under pizza make counter.

Basic - Light shield damaged/in disrepair. Light in walk in cooler, plastic cover has multiple cracks

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Glass lights over ovens in hood system missing covers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on cooling vent covers in walk in cooler. Dust on ceiling in walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open drinks in walk in cooler, on shelves with food. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Water dripping from sprinkler head in walk in cooler.