PAPA JOHNS

Observed PIC restocking the prep stable 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. PIC donned a visor before EHS could address.

Observed PIC working with a watch on wrist. g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed the PIC that no jewelry is allowed on the hand or wrist except for a plain wedding band.

Observed self closure on restroom door was broken. (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. EHS informed PIC of the need to fix self-closures on doors.

Observed employee tumbler and keys on the service table and not in a designated employee area away from food prep and storage. (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.

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 personal items are to be stored away from the food prep and storage area and that drinking is only allowed from a single service cup with the lid and straw.

Observed facility unable to provide keydrop temperature documentation and contract agreement. (f) Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf EHS informed the PIC of the need to obtain the documents.

Observed facility unable to provide a copy of the variance for the pizza sauce. (q) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. EHS informed PIC of the need to obtain a copy of the pizza sauce variance.

Observed ServSafe for manager no longer employed with the facility posted. Facility obtained new management about a month ago. 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. EHS informed PIC that the old ServSafe must be removed and the facility must obtain new certification or post current certification.

Observed a cambro in the front handsink as EHS proceeded to wash hands. (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. EHS informed the PIC that the handsink is for handwashing only.

Observed back handsink with hot water nozzle detached making it unable to provide hot water. EHS questioned the PIC who stated that the nozzle was removed because the water got too hot and they have been waiting on someone to come re-attach it. c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the PIC that all handsink are to provide hot water.

Observed facility not able to provide a kit or procedure for cleaning up bodily fluid/matter. 6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.EHS informed the PIC of the need to obtain a kit and/or supplies and have procedures in place.

Observed facility without hair restraints fro beards. When EHS informed PIC of the need to restrain his beard, he stated that the facility does not have beard guards and has to order them. 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. PIC was made aware of the 1/2 inch requirement for hair.

Observed broken self-closure on rear door and the need to clean walls and flooring from splatter and flour residue. (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. EHS informed PIC of the need to repair and clean the noted areas.

Observed a old inspection report posted. 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. EHS informed the PIC that the most recent report must be posted for public viewing.

Observed cambros that were wet-stacked in the prep and dish pit area. 10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; a EHS informed PIC that equipment to drain/air dry.

Observed facility's need to clean the excessive build up of flour/cornmeal mixture from equipment. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean.

EHS observed a old inspection being posted the last inspection the facility received a 90. The one that is posted in the facility is a score of 96.

Corrective action- PIC needs to make sure that they maintain and post the most recent inspection score in the facility.

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.

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.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

EHS observed scoop in the flour that is located by the register.

Corrective action- PIC needs to make sure that the scoops handle does not touch the product. The handle should be sticking up and not touch the product.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

EHS observed facility with key drop temperature records but no key-drop service agreement. Violation: facilities using key drop shall have on site service agreement and temperature records from deliveries. CA: obtain service agreement.

EHS observed employee arrive to work and attempt to begin preparing food without hair net. When asked if had hair restraints employee asked if EHS had hair restraint. Violation: hair longer than 1/2 inch shall be restrained using an approved method. CA: EHS provided employee with hair restraint.

EHS observed numerous scoops in prep top cooler with handles in product. Violation: in use utensils for TCS foods shall be stored above top of foods and top of container. CA: ensure handles for scoops are above top of food product and above top of container.

EHS observed personal items stored above food product in reach in drink cooler in back service area. Violation: personal items shall be in designated areas located to prevent contamination of food products. CA: PIC moved all personal items to bottom shelf.