PAPA JOHN'S PIZZA #3362

Observed multiple pizza baking pans with food debris around rims; further questioning of staff members revealed pans were previously was in 3-comp sink; consulted with PIC on ensuring staff is properly trained on cleaning and sanitizing cooking/baking equipment using methods that meet the requirements of the Georgia Food Code; employee removed items in question for cleaning.

Multiple employees observed actively preparing food with beards longer than one half inch; consulted with PIC on ensuring employees are provided with the proper hair restraints to maintain compliance with the Georgia Food Code.

Observed no chemical test kit provided when using chemical sanitizer Hydrogen Peroxide: three-compartment sink Quaternary Ammonium sanitizer test strips expired.

Observed dust accumulation along multiple ducts of facility's HVAC system; the establishment shall maintain a cleaning frequency that adheres to the minimum standards of the Georgia Food Code.

Outer opening back door is not self-closing. Make outer opening back door self-closing to meet the GA Food Code requirements. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: Did not observe a thermometer in the WIC by the door, or the reach in coolers located below the prep tops. PIC instructed to purchase enough temperature measuring devices for the units.