Papa Johns #3483

No paper towels at the back handwashing sink. CA: All handwashing sinks shall always have drying provisions available at all times. COS: Added during inspection.

Observed cookie and cinnamon crumble stored uncovered in the walk in cooler. CA: All food, unless cooling shall be stored covered. COS: Covered during inspection.

Observed the handsink in the dish area with a fan in it. CA: The handsink shall always be maintained accessible at all times COS: Moved during inspection.

Spray bottle of sanitizer stored above prep table with food on it. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.P COS: Moved during inspection.

Fans on pizza oven dusty, and need to be cleaned. CA: Nonfood contact surfaces of equipment shall be free of an accumulation of dust.

Ceiling tiles build up of residue. CA: All physical facilities shall be maintained in good repair.

Boneless wings and chicken wing cold holding in the makeline pullout drawer were out of temperature. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.P COS: Discarded during in inspection.

Dispensing utensils stored in the makeline food had their handles stored/touching the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. Except as specified under paragraph 2. of this subsection, in the food with their handles above the top of the food and the container. COS: Moved during inspection.

No verifiable method to verify that all employees are informed of their responsibility to report. Must have a verifiable method for all employees; CA: Get rest of employees to sign.

Handwashing sink near the make line has hot water, but takes awhile to reach sink. All plumbing systems shall be maintained in good repair; CA: Maintenance to come take a look at sink.

Handwashing sink blocked by dust pan. The handsink shall always be maintained accessible at all times. COS: Moved during inspection.

Handsink near the make line has hot water, but takes a while to reach the sink. All plumbing systems shall be maintained in good repair.

Fans on oven dusty and need to be cleaned. Nonfood contact surfaces of equipment shall be free of an accumulation of dust, dirt, and other debris.

Mop in back room propped up against box with mop head down. After use, mops shall be placed in a position to air dry.

TCS food in the prep top cooler that were cold holding had temps above 41 deg f. All tcs food being cold held shall be maintained at 41 deg f or below. COS: The prep table's doors were held open for re-stock. Suggested to open doors one at a time, and for shorter increments of time. All food was put into the walk in cooler to cool.

No CFSM posted. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation as specified within paragraph (d) of this subsection. CA: Manager has taken the class, but has not gotten the certification to post. Will get the certification, and then post at the facility.

Facility did not have posted procedures, and PIC could not walk me through procedures to clean up vomiting and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge if vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Gave PIC written procedure on how to clean up after vomiting and diarrheal events.

Handwashing sink near prep line has hot water, but takes a while to reach the sink. All plumbing systems shall be maintained in good repair. CA: Ordered an instant hot water heater, and should be installed within the next couple of days.

Mop not air drying properly. Mop observed in mop bucket. After use, mops shall be placed in a position to air dry.