PAPA JOHNS PIZZA

9-2: .10(5)(c)Observed fully seasoned pizza sauce intended to be on 10-hour time control per approved variance not labeled with a start or discard time.// If granted a variance or a HACCP plan is otherwise required, the permit holder shall:

1. Maintain the approved variance at the food establishment; (Pf)
2. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with Rule .02(8)(a) through (e) as a basis for the modification or waiver; (P) and
3. Maintain and provide to the Department, upon request, records specified under Rule .02(8) that demonstrate that the following are routinely employed: (i) Procedures for monitoring the critical control points, (Pf) (ii) Monitoring of the critical control points, (Pf) (iii) Verification of the effectiveness of the operation or process, (Pf) and (iv) Necessary corrective actions if there is failure at a critical control point. (Pf) Corrective Actions: Sauce was discarded.//

17B: .06(5)(n)Observed dumpster behind facility with no lid. Also observed both dumpster doors left open.// Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment. (C) Corrective Actions: Dumpster doors were closed.//

17B: .06(5)(o),(p)Observed no drain plug in dumpster drain hole.// Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)

17D: .07(4)(b)Observed designated area for employee food located on shelf above customer food in walk-in cooler.// 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. (C)

9-2: .04(6)(j)Observed pizza sauce cups in counter top marked for 2 day hold. If granted a variance or a HACCP plan is otherwise required, the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(6)(a) through (e) as a basis for the modification or waiver; (P) and
2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6). (Pf) Corrective Actions: Sauce was discarded.

12A: .04(4)(q)Observed boxes of can tomato sauce stored on the floor. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Boxes were relocated to appropriate location. //

13A: .02(1)(d)Did not observed inspection report posted. // 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. (C) Corrective Actions: Person in charge posted current inspection report. //

13A: .02(1)(f)(1)Facility does not have most current permit posted. // The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Current permit provided to Person in Charge; permit was posted. //