Papa Johns

Observed no bodily fluid clean-up kit or written procedure available for viewing to respond to a vomit or fecal event. A procedure form was provided to remain onsite. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of 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.Pf

Observed no paper towel at the handsink in the prep area or in the restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels. PIC to have paper towels placed at each handsink.

Observed hand wash sink temperature not exceeding 63 degrees Fahrenheit. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. The person in charge stated the under the sink water heater and sink valves would be checked - adjusted.