PAPA JOHN'S PIZZA #773

Observed can opener with accumulation of food debris and build up of debris. COS - can opener discarded

Observed employee wearing rings while prepping and boxing pizza. CoS - employee removed jewelry

Facility does not have any chemical testing device to measure chlorine residual in 3-compartment sink CA:food service facilities must have sanitizer chemical testing kit to measure minimum required sanitizer solution in 3 -compartment sink

Observed TPHC for marinara sauce displayed incorrectly with the previous days discard time on sauce. COS - marinara sauce discarded and replaced with new sauce with correct TPHC label

Observed can opener with accumulation of food debris and build up of debris. Can opener placed in 3-compartment sink to be thoroughly cleaned.

Observed multiple TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F. Observed sliced pepperoni at 57F and precooked chopped chicken at 58F, all located in the prep top cooler. Observed the ambient temperature of the prep top cooler at 60F. The manager stated that all foods in cooler had been there overnight (more then 4 hours). COS: The manager discarded all the TCS food that was in the prep top cooler. Advised not to use the prep top cooler to store any TCS foods until it has been serviced or replaced and is holding at 41F or lower (ideally 36F to 38F).

Observed Time as a Public Health (TPHC) being used for marinara sauce without any labels indicated the date and time that it was removed from the can. Also observed the marinara sauce being held on TPHC for more then 10 hours. Papa Johns has a variance that allows the pizza sauce to be held on TPHC for up to 10 hours, so long at the product does not exceed 85F. When asked about the container of marinara sauce near the prep top cooler, the manager stated it was put in the cooler last night, after being held on TPHC, then was removed and placed on TPHC again that morning. Advised that once placed on TPHC, the marinara sauce could not be refrigerated and then held on TPHC again, more then 10 hours later. Observed ramekins of marinara sauce that the manager stated where from the night before. Advised again that the marinara sauce could not be held for more then 10 hours and that they must be labeled to indicate the date and time that it was removed from the can. COS: The ramekins of marinara sauce and the container of marinara sauce were discarded.

Observed no temperature measuring device in the prep top cooler. Advised to obtain a thermometer and place into the prep top cooler, near the door. Recommended checking the thermometer at least once per shift, to ensure the cooler is holding at 41F or lower.