PAPA JOHN'S PIZZA #777

Observed employee grab ready to eat pepperoncini pepper with bare hand and put in pizza box for customer consumption along front food service area.

C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

COS: Food discarded.

Observed large container of pizza sauce, container of peppercini peppers, and pizza dust stored uncovered exposed to contamination along prep tables in front food service prep area.

C/A: Unless actively cooling, food must be stored covered.

COS: All items covered.

Observed employee preparing pizza with long red nails along front food service prep area.

C/A: Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

Observed non-current CDPH inspection report (score: 100) posted along front food service area wall.

C/A: 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.

Observed large amount of clean dishes wet nested and stacked along utensil rack above 3-compartment sink in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed large container of pizza sauce along prep table and pepperconi peppers in container stored uncovered in main kitchen exposed to potential contamination.

C/A: Unless cooling, all food must be stored covered.

COS: All items covered.

Observed scoop handle in contact with cheese along prep top cooler in main kitchen; observed scoop without handle stored in oreo mix in main kitchen.

C/A: 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).

COS: Scoops stored correctly.

Observed large amount of clean dishes wet nested and stacked along utensil rack above 3-compartment sink in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.