PAPA JOHN'S PIZZA #1030

Observed vegetable sink unclean with dried food debris on the base of sink. PIC stated sink was NOT used day of inspection. COS: sink was cleaned and sanitized by PIC. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

Observed the sanitizer solutions at the ware wash sink reading 500+ ppm Quats. COS: Sink was remade to read 400ppm Quats. Advised to use test strips while preparing chemical solutions. C/A:511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P

Observed pizza oven unclean with heavy debris build up on racks. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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.

Observed dumpster without drain plugs. Advised to contact Waste management to have replaced. C/A:511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed enclosure gate in disrepair. Gate in hanging from post. Advised to have repaired. C/A: 511-6-1.06(5)(c) - Outdoor Enclosure (C) (c) Outdoor Enclosure. If used, an outdoor enclosure for refuse, recyclables, and returnables shall be constructed of durable and cleanable materials.

Observed doors on the side of the dumpster not closed at time of inspection. C/A:511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment

Observed garbage on the ground and/or pad around dumpster. C/A:511-6-1.06(5)(q) - Cleaning Receptacles, in manner to prevent contamination and build-up (C) (q) Cleaning Receptacles.

1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.

2. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Observed floors and baseboards under equipment unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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