Papa John's

Observed no Certified Food Manager for establishment. 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. Pf PIC was told that a food service establishment must have a certified food service employee to ensure food safety during hours of operations.

Observed a pair of black headphones "hanging" on the side of hand-washing sink in the main kitchen. Using a Handwashing Sink- Operation & maintenance (Pf)(o) Using a Handwashing Sink.2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC COS.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.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. PIC voluntarily discarded all items that were out of temperature.

Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Observed Walk In Cooler in the main kitchen not properly holding cold temperatures. 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Food service employee advised to have a hanging thermometer placed at the warmest part of the walk in cooler.