Papa John's Pizza #459

Observed food service establishment did not have a CFSM certificate posted in public view. Attempted finding out who the CFSM is for the store via the PIC but she was unaware. CA: CFSM certificate shall be posted in public view in each food service establishment. Facility will have 30 days to provide a copy of the CFSM certificate to Liberty County EH.

Observed a clear spray bottle used to store toxic chemicals without a label to identify the contents. Per further conversation with the PIC she identified that the chemical stored in the bottle was sanitizer. COS: PIC wrote sanitizer on the bottle. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed back door would not shut completely and when closed it was not tight fitting. CA: All doors must be self closing and tight fitting to prevent the entrance and harborage of pest and rodents.

Observed scoop sitting handle down inside of bulk flour, ham, sausage, diced tomatoes, onions, and bacon. COS: PIC adjusted all scoops so that the handle was above the food items. CA: During pauses in food preparation utensils shall be stored so that the handle is above the food item at all times.

Observed clear pans on the clean dish racks were being stored while still wet. COS: PIC took the pans that were still wet and lined them next to one another. CA: Shall be air-dried or used after adequate draining before contact with food.

Observed multiple items (chicken, beef, Italian sausage) stored on prep top and inside of reach-in with no date marking. Upon discussion with PIC all items on prep top were from the previous evening. COS: PIC placed date marking on pans with missing labels. CA: PIC will speak with night shift manager about ensuring night prep is labeled.

Observed spray bottle with clear liquid in it sitting on the prep table located in the ware wash area, with no label. During further conversation with the PIC she stated that it may be sanitizer. COS: PIC labeled bottle. CA: Toxic chemicals shall be labeled with common name if they are not stored in their original container.

Observed that facility is not following the approved variance procedure for their pizza sauce. Observed PIC pull a pan of pizza sauce from the previous day out of the WIC. Pan was about 3/4 used. According to the facilities variance pizza sauce shall be discarded at the end of the day. COS: PIC states she made new sauce, which was observed on line with new date marking.

Observed back door would not shut completely and when closed it was not tight fitting. CA: All doors must be self closing and tight fitting to prevent the entrance and harborage of pest and rodents. Will follow up in 2 weeks.

Observed scoop sitting handle down inside of bulk flour. COS: PIC removed the scoop from the container. REPEAT.

Observed food debris splashed all over walls and pizza racks. CA: Facility to deep clean and inspector will follow up in 2 weeks.

Observed employee leave pizza prep station to move boxes out of the WIC to the prep table located next to the ware wash area. Once boxes were on the prep table the employee immediately went back to prepping a dough for an order. Inspector stopped employee and discussed when to wash procedures. COS: Employee stopped what he was doing and immediately washed his hands. Dough discarded.

Observed dishwasher was not administering chlorine to the dishes during wash cycle. Per conversation with PIC a technician serviced the unit earlier that morning. Instructed the employee to attempt priming the unit to see if that would help. Dishwasher primed by PIC and another cycle was ran through dishwasher. Test strip read at 50PPM.

Observed multiple dishes stacked above the 3 compartment sink on the clean rack with food debris still on them. CA: equipment and food contact surfaces should be clean to site and touch.

Observed multiple TCS items stored in the reach in cooler that had not been date marked. PIC explained that a few of the items were prepped earlier that morning. PIC unable to verify when the items to the far right of the reach in had been prepped. COS: Items that were stated to have been prepped that morning were date marked and the other items were discarded.

Observed multiple items in reach in cooler that had been held past the discard date listed. Also observed multiple pans of roasted chicken wings prepped on 7/04 dated to held for 14 days instead of 7. COS: PIC discarded of all food items that were held past the discard date. CA: A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen.

Observed multiple boxes of dry goods stored on the floor in the dry food storage area. Any food items or single use items that will used to serve or prep food must be stored 6 inches off of the floor.

Observed back door is not tight fitting along the top of the door. CA: All outer openings must be tight fitting to prevent the entrance and harborage of insects and rodents.

Observed the scoops sitting inside of the pineapples, ham and mushrooms with handle touching the food. If utensils are to be stored inside of the food items the handle must be above the food at all times.

Observed dumpster lid was left open. CA: Dumpster must be left closed at all times when not actively in use.

Observed multiple items on prep top and in reach in cooler above 41F (sausage, tomatoes, ham, sliced salami). Per discussion with PIC there is no temperature log that was taken that morning to prove that items were below 41F at opening. COS: PIC discarded of items. CA: PIC provided documentation that shows they have been actively trying to get the cooling unit fixed. District Manager agrees to have someone come out to day to fix the unit. DM states if the unit can not be fixed it will be replaced. 3rd consecutive violation.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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