PAPA JOHN'S PIZZA #664

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy unit by pizza oven cheese sauce (45F - Cold Holding); placed overnight, on lower shelf. Operator relocated . Corrective Action Taken

Basic - Cove molding at floor missing, at front counter .

Basic - Employee with soiled clothing. Apron is soiled.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2025. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wash ware area hand sink , being used as a dump sink. Food debris causing a slow drain. Educated operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on food preparation table .Operator removed , Corrected On-Site

Basic - Food stored on floor. Pizza sauce boxes stored on floor.

Basic - No Heimlich maneuver/choking sign posted. Operator was provided sign and it was posted. Corrected On-Site

Basic - Storage are ceiling tile missing.

High Priority - Employee touched soiled surface and then engaged in food preparation. Food worker handling cellphone and then proceeded to make pizza without washing hands. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler meatballs (44F - Cold Holding); chicken wings (44F - Cold Holding)/3 hours. Operator had a delivery earlier. Operator reduced temperature on unit. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Hole in or other damage to wall, behind pizza oven.

Basic - Reach-in cooler shelves with rust that has pitted the surface.Beverage air cold holding unit.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6-2022. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some 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 . In food storage , fry goods and food preparation areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on preparation table with can opener. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed on table top with can opener. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wing 46°F/ 10 minutes. Recently returned to unit. Corrective Action Taken