PAPA JOHNS # 343

EHS observed facility without having the food permit posted for public viewing.

CA-PIC needs to make sure that they obtain a copy of their food permit so they can have it on display inside of the facility.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

EHS observed ceiling tiles with openings in above chemical shelving storage. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have ceiling tiles repaired. This must be corrected by 04/425

EHS observed food debris under food containers in prep top cooler in main kitchen. Also observed food debris in REF apart of the prep top unit.

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

Informed PIC to ensure equipment is cleaned at a frequency to avoid buildup. This must be corrected by 10/23/24

EHS observed water stained ceiling tiles throughout kitchen. EHS also observed openings in ceiling tiles above storage display.

5. Maintenance and Operation.

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

Informed PIC to have ceiling tiles cleaned or replaced. This must be corrected by 10/23/24

Observed 2 employees working without a hair restraint. (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 PIC of the need for staff to wear hair restraints while working with food or in the prep areas.

Observed facility with no CFSM certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Facility is to obtain certification by 9/21/23.

Observed equipment on the prep line in need of cleaning from corn meal build up; equipment throughout the facility in need of cleaning from food debri. 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.

EHS informed PIC of the need to clean all equipment.

Observed the entire facility in need of cleaning from debri, corn meal residue, and splatter. (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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. informed PIC of the need to clean.

Observed water bottle and phone on prep table near the register. 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. EHS informed PIC that employee belongings are to be kept separate from food prep and storage areas.