PAPA JOHN'S PIZZA #1707

9-2: .10(5)(c)Not following variance procedures. Missing start and end time for pizza sauce. 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: PIC (person in charge) added a sticker denoting start and end time.

1-2B: .03(3)(c)No Certified Food Safety Manager (CFSM) certification posted at the facility.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf) Corrective Actions: CFSM certificate was found and posted.//

12B: .03(5)(i)Observed only employee working at the facility prepping pizza dough not wearing a hair restraint. *SECOND CONSECUTIVE VIOLATION.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hat.//

13A: .02(1)(d)The most current inspection report from 6/1/2024 was not posted in public view. The inspection report posted was from 2/10/2023.// 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: Today's inspection report was posted.//

2-2B: .03(5)(j)1&2At time of inspection, observed employee preparing food while chewing gum. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee discarded gum.

12B: .03(5)(i)At time of inspection, observed 2 employees handling food with hair not properly restrained. Observed an employee handling food with a beard longer than one half inch and not wearing a beard restraint. Facility does not have beard nets or hair nets to properly restrain hair (visors did not properly restrain hair when hair is taller than the visor). Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)