PAPA JOHNS #4710

Observed not CFSM certificate posted. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. EHS informed PIC of the need for the facility to obtain CFSM certification.

Observed facility without health reporting forms for employees on-site. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed the PIC of the need for employees to read and sign the health reporting agreement.

Observed male employee working without a beard guard and hair longer than half an inch. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed the PIC of the need to have staff wear hair restraints for hair longer than half an inch.

Observed light around framing of the back door. 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. EHS informed PIC that all outer openings must be sealed.

Observed old report posted for viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. EHS informed the PIC of the need to post the correct score.

Observed coffee cup within holding area for pizza; a bookbag a jacket on the service table for delivery bags.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed cup before EHS could address the issue. If drinks are to be kept at the kitchen they must be within a disposable cup with a lid and a straw; all other personal belongings should be stored away from food prep and storage.

Observed no CFSM certificate posted in view to the public.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Corrective action: Spoke with PIC to have certificate posted as soon as possible.

Observed no paper towels within bathroom or handsinks.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Corrective action: PIC placed paper towels within bathroom and hansinks.

Observed a container of cooked beef within Walk in cooler with a use by date marking of 7/20/2025.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Corrective action: PIC discarded item

Observed food prep sink plumbing within sink. Water drains to floor and not drainage.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Spoke to PIC to have plumbing repaired as to enable sink to drain properly.

Observed posted inspection report from 8/22/2023, most recent inspection is from 10/04/2024

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Corrective action: Spoke to PIC to have most recent inspection report posted.

Observed prep top cooler lids off hinges and loose. Missing parts that would allow to properly latch in place.

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.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: Spoke to PIC about having lids repaired or replaced as soon as possible.

Observed coffee cup (cup, lid, no straw) within holding area for pizza.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Corrective action: PIC removed cup and discussed placing such items within designated area. If drinks are to be kept at the kitchen they must be within a disposable cup with a lid and a straw.

Observed several items out of temperature within the prep top cooler top section:

-Sliced onions: 43F -Sliced mushrooms: 46F -Sausage: 45F and 44F -chopped ham: 44F

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Spoke with PIC, they discarded all specified items and replaced with fresh ones.

Observed pizza sauce boxes from yesterday key drop at the back of the facility with no stool or equipment to maintain above 6inches from the floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

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

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Corrective action: PIC had boxes placed 6 inches above ground.

Observed employee preparing pizzas without hair restraint.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Corrective action: Spoke with PIC, explained that at their hair length a hair restraint is required.

Observed employee cellphone and articles at the preparation table at the end of the pizza oven.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Corrective action: Had employee whose items belong to and had the place them at their designated area.

EHS observed facility with no label noting preparation time on pizza sauce in use. Violation: (c) Conformance with Approved Procedures. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and

2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed;

(i) Procedures for monitoring the critical control points, Pf

(ii) Monitoring of the critical control points, Pf

(iii) Verification of the effectiveness of the operation or process, Pf and

(iv) Necessary corrective actions if there is failure at a critical control point. Pf

CA: ensure following variance and procedures of variance including label with time of preparation on pizza sauce.

EHS observed employee preparing pizzas without hair restraints. Employee needs hair restraint for head and facial hair. Violation: hair longer than 1/2 inch shall be restrained with a hair not or approved method. CA: employee put hat on and EHS left hair net for beard guard.

EHS observed employee cellphone and apple watch on prep area at end of pizza oven. Violation: personal items shall be located in a designated area located to prevent contamination of equipment, utensils, food, single-service, and single-use items. CA: PIC removed items.