PAPA JOHN'S #2998

Observed prepped pepperoni to be cooling, while fully covered. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the cooling food to allow for maximum heat transfer.

Observed two light bulbs to be in disrepair in the hood ventilation system. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;
2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and
3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to have these light bulbs replaced to provide adequate lighting in food preparation areas.

Observed 2 food employees hand washing, and touching bare-hands on faucet handle after hand washing without the use of a hand drying provision. 511-6-1.03(5)(b) - Cleaning Procedure (P) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The food employees immediately rewashed their hands and used a paper towel to turn the faucet handle off to avoid recontamination of the hands.

Observed grass and weed killer stored in the restroom cabinet underneath the chemical disinfectant and stored above toilet paper rolls used by food employees and costumers. 511-6-1.07(6)(d) - Restriction (Pf)

1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: The PIC immediately removed the grass and weed killer from the facility.

Observed employee preparing food without a hair or beard restraint.

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

Note: Employee immediately put on a hair and beard restraint.

Observed no CFSM posted at the front of the facility. The PIC provided a CFSM that was expired.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Note: PIC was advised by EHS to gain access to a CFSM documentation.