PAPA JOHN'S PIZZA #4123

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cooked chicken wings (48F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked in sections of pan. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cooked chicken wings (48F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked in sections of pan. See stop sale. Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm) Corrected On-Site

Basic - Scoop handle in contact with cooked sausage at make table. Operator corrected and discarded that section of sausage. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager who was eating, handled drink then touched clean utensils; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked chicken wings (47F - Cold Holding) As per manager, stored overnight Not prepped or portioned today. Item stored over stacked. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked chicken wings (47F - Cold Holding) As per manager, stored overnight Not prepped or portioned today. Item stored over stacked. See stop sale.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed less than 60 days. Operator stated that she will have employees complete form.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan on dry storage rack not inverted where shelf above is soiled. Operator removed to clean and sanitize. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager drink stored on prep table near oven. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage rack heavily soiled where several pans are stored.

High Priority - Employee used tobacco, ( vaping) then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside flour

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee smoking ( vaping) in a food preparation, storage or warewashing area. Behind pizza oven. Educated operator on smoking only outside the establishment on designated area. Corrective Action Taken

Basic - Utensils in poor condition. Plastic container broken inside flour. Operator discarded Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour under pizza table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with Cheese (69°F cold holding)stored on top of prep table of front counter area. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator moved product to inside of reach in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored above cooked sausage inside walk-in cooler. Operator stored properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On one glass door reach in cooler on front counter area with TCS food stored.