Papa John's Pizza

Observed no Certified Food Safety Manager (CFSM) at the facility. Each food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. An employee must register for an accredited CFSM course and take the exam.

Observed employee prepping foods while wearing wrist jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee will remove the wrist jewelry.

Observed several clean food grade containers wet stacked in the container store area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking to allow for proper air drying. Rewash, rinse and sanitize containers.

Observed one of the light bulbs above the pizza oven unshielded. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Place shield around light bulb.

Observed no Certified Food Safety Manager (CFSM) at the facility. No certificate is posted/present to verify, and the previous manager, who was a CFSM, no longer works for the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. An employee must register for an accredited CFSM course and take the exam.

Observed a gap on the top of the back door, where outside lighting is observed, which can cause insects/rodents to enter the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get new weather strips or use an approved alternative that completely seals the door to allow no gaps and no insects/rodents to enter the facility.

Person in charge could not provide employee's health documentation as it relate to foodborne illnesses for the employees currently working.The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. Provided person in charge with employee health document, have all employees read and sign form.

Observed pizza sauce cups on counter with use by date March 4,2025 at 10:00 a.m. being used beyond the alloted time frame listed in their variance policy. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall: Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver. Person in charge discarded the pizza sauce.

Observed gaps on the top and bottom of the back door where outside lighting is observed which can cause insects/rodents to enter inside of the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get new weather strips or use an approved alternative that completely seals the door to allow no gaps and no insects/rodents to enter the facility.

Observed gaps on the top and bottom of the back door that is allowing light to come into the facility. A piece of cardboard was placed to help seal the gap at the top of the door but there is still light coming through at either side. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get new weatherstrips or alternative so that the door is completely sealed and there are no gaps allowing pests to enter the facility.

Observed gaps on the top and bottom of the back door that is allowing light to come into the facility. outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get new weatherstrips or alternative so that the door is completely sealed and there are no gaps allowing pests to enter the facility.

Observed broken thermometers inside of the prep cooler and the walk-in cooler which does not give accurate ambient air temperatures. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Purchase new thermometers and place them in the warmest part of a mechanically refrigerated units.