Health Report #109557

Establishment Name: Papa John's Pizza
Report Date: 11/03/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface N/A N/A N/A The prep table for dough prep and the grates/racks for pizza prep table are not being cleaned at the required frequency based both on discussion with manager and observation. Frequency for cleaning is required as indicated above based on what prep is occuring in these areas. The grate/racks must be cleaned a minimum of once every 4 hours and the dough prep table (if used soley for dough prep) once every 24 hours. Proper clean in place technique for wash, rinse and sanitize must be employed on the dough prep table. The pizza prep racs are to be manual cleaned and sanitized in the 3 c sink. Retrain employees as to proper cleaning/sanitizing frequency and procedure. Correct as indicated above. ,
Critical Demonstration N/A N/A N/A The person in charge did not demonstrate knowledge of employee health policy, allergen awareness. In addition the employee did not properly explain clean in place procedures, frequency of cleaning food equipment and food contact surfaces. Further the pic was unaware as to where the sanitizer was in the facility. Retrain the employee to be in compliance with food code requirements applicable to this facility. Correct as indicated above. ,
Critical Equipment, Food-Contact Surfac N/A N/A N/A The tomato dicer, slicer for green peppers, can opener blade and cutting board at the prep station had food debris build up. The equipment and cutting board are not being cleaned properly. Retrian employees on proper cleaning technique in order to have these pieces of equipment and the cutting board cleaned correctly. Provide tools and implements necessary to properly clean all food equipment and food contact surfaces. Correct as indicated above. Dirty utensils including lids of containers found on the clean storage rack above the 3c sink. Clean now and retrain employees on correct cleaning procedure for these items so that food debris does not remain after proper cleaning and sanitizing. Correct as indicated above. A risk control plan is required due to 2x repeat violations. ,
Critical Manual and Mechanical Warewash N/A N/A N/A Spray bottle with sanitizer found to have 0 ppm quaternary ammonium. This spray bottle is described as being used to sanitize the food prep table and other food contact surfaces. Provide proper concentration based on manufacturer's specifications to properly sanitize the food equipment/contact surfaces as required. Correct as indicated above. ,
Critical Toilet Tissue, Availability N/A N/A N/A Toilet paper not available at the toilet of the employee restroom. Provide toilet paper for the employee restroom. ,
Normal Nonfood-Contact Surfaces N/A N/A N/A The pizza prep unit lip that holds the well is cracked. There is food debris built up in this area as it is no longer smooth and cleanable nor sealed. Replace this frame/lip area so that the area is smooth and cleanable. Pipe insulation wrapped in duct tape covers the handles of the doors that open midway for the pizza oven. The duct tape is fraying and this is a non smooth, non cleanable area. Replace with approved materials that are smooth and cleanable to cover the handle or use oven mitts or gloves designed for hot handling. Correct as indicated above.
Normal Cooking and Baking Equipment N/A N/A N/A The pizza oven ledges and rollers and catch trays need cleaning. Clean now and place on a more frequent cleaning schedule to preclude accumulation of debris and carbon build up.
Normal Food Storage N/A N/A N/A The lids to the pizza prep unit were kept open even when food was not being prepared and during non rush periods. Keep lids cosed for proper protection
Normal Good Repair and Proper Adjustm N/A N/A N/A Split gaskets on the doors of the prep unit and door of the reach ini cooler. Torn gaskets are not cleanable. Replace split gaskets.
Normal In-Use Utensils, Between-Use S N/A N/A N/A Scoops found with handle end in the product. Keep handles of scoops out of the food product to minimize contact with the food when trying to obtain the handle.
Normal Toilet Room Receptacle, Covere N/A N/A N/A The cover for the waste receptacle in the employee unisex restroom was on the floor behind the receptacle. Replace the cover for the wastebasket for proper disposal of tampax.
Normal Nonfood-Contact Surfaces N/A N/A N/A The following non food contact surfaces need cleaning. The canopener holder, the hood filters, the nfc surface of the cutting board inbetween the gaps of the base for the equipment build into the cutting board and where the cutting board is attached to the roll cart. Clean now and place on a mroe frequent cleaning schedule.
Normal System Maintained in Good Repa N/A N/A N/A The hot water knob on the handsink faucet in the prep area was difficult to turn to shut off the hot water. Repair or replace handle so that the water can be easily turned on and off. The drain for the sanitizer compartment in the 3c sink has a slow leak and drips out of the compartment. There is aluminum foil used to slow the process by covering the drain. Repair or replace the stopper so that the water can be retained in the compartment for proper manual dishwash set up. Correct as indicated above.