HACCP - Discussed and provided written information on proper handwashing and food handler training.
Sanitizer - quats
- Original container, properly labeled, consumer advisory
Container of chicken wings in prep table cooler not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Worker properly labeled product. Corrected.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker complete other tasks then rub sanitizer on hands and begin to prepare a pizza.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Worker wash informed he needed to properly wash hands. Worker complied by properly washing and drying hands. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 3 door pizza prep table cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 3 door pizza prep cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer prepared for sanitizing surfaces. Prepare sanitizer solution to properly sanitize surfaces anytime food preparation is taking place. Worker prepared sanitizer solution at 400ppm. Corrected.
- Non-food contact surfaces clean
Heavily soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels in ladies or men's restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide paper towels.
- No Certified Manager Present
No State certified food sanitation manager on staff.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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10/13/2015 | Routine | 84 |
HACCP - Discussed and provided written information on Food Handler Training. Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
Unshielded light in walk in cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored. Provide light shield.
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2/24/2015 | Routine | 96 |
HACCP: Temperatures of Potentially Hazardous Foods. Maintain all PHF at 41 degrees F or lower or 135 degrees F or higher at all times.
Quats is the sanitizer in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Make line lid is in disrepair and does not properly close. Repair or replace make line lid.
- Rooms clean, lockers provided and used, clean
Coat stored on top of 2L bottles of soda. Provide employee personal storage area that does not provide the potential for contamination of food or food contact surfaces.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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10/3/2014 | Routine | 98 |
On-site investigation conducted in conjunction with RFS 14-0181 which stated that "employees smelled bad." Discussed complaint with manager, Beth Poston, who stated that there had recently been employees let go who were disgruntled and may have made these claims. During previous inspection good personal hygeine habits were observed by the Sanitarian. During the on-site visit conducted today, the manager supplied the Sanitarian with Papa John's Personal Hygeine Policy which states that aprons must be clean and the highest degree of hygeine must be practiced. High levels of personal hygeine were observed during today's visit. Recommend complaint be closed. SS.
No violation noted during this evaluation. | 5/6/2014 | Complaint Investigation | |
HACCP: Boil Order Guidelines Provided Quats is the sanitizer used in the establishment
- Food contact surfaces designed, constructed, maintained, installed, located.
Top prep cooler lid hinges are broken on the right side. Potential exists for lid to be removed or left open at times that business is not at peak. Repair lid. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various vent covers throughout establishment have soil build up, including vent in men's restroom, vents above pizza oven area, and vents above back room dry storage. Clean vents routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/22/2014 | Routine | 97 |
This is a recheck inspection of the back door of Papa John's as the previous inspection noted that there was visible light present from the back door. Continue to ensure that all door sweeps are being replaced so as to prevent and minimize the entry of pests. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Critical: Outer openings protected from insects, rodent proof
The violation has been corrected.
There is a new rubber lower sweep now placed at the door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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7/25/2013 | Recheck | |
This is a complaint investigation for an RFS received at the office in regards to possible rodents being present in the establishment. A site investigation was done at the time in conjunction with Morgan Smith. I spoke to the general manager Beth Poston. She stated that there was pest control on 7/6/13, at that time the investigation noted Terminix work order #11438025986 showed that there was a need to replace the door sweeps and that CV Kick CS 0.05% was placed for treatment of roaches and other pests. Investigation noted that the back door sweep did need replacement as there was visible light present coming from the bottom door sweep. The manager stated that there was no known rodent control, however, I did ask her to provide a clearer copy of the pest control operations invoice/treatment that can be faxed to (309) 679-6174. In regards to the back door sweep, a recheck will be done next will, at which time a recheck fee will be incurred to ensure that the door or door sweeps are replaced. The manager stated that Jimmies Lock Shop was called 2 days ago and that they are currently ordering parts.
Will return on or after 7/18/13 to recheck the door.
- Critical: Outer openings protected from insects, rodent proof
There was visible light present from the back door lower portion. There will be a recheck fee incurred to make sure that the door is repaired or replaced.
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7/11/2013 | Complaint Investigation | |
Quats is the sanitizer used in the establishment.
HACCP: Discussed proper storage of personal drinks to ensure that they are stored away and under from any foods to prevent potential contamination.
The establishment has remodeled and added a wall behind the prep table as well as replacing coving and some floor tiles.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The garlic/oil mixture that was taken out from the small cooler was not labeled.
Corrected by education. Label all potentially hazardous removed from the cooler and stored for use as time must be labeled with the date and time they were taken out of the cooler to ensure there is no time-temperature abuse.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- In-use food dispensing utensils properly stored.
The scoop for the flour at the front pizza prep area was found with the handle in the flour.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The pizza box/final pizza cutting and storage table has torn seals. 2) The 3 compartment sink is not completely sealed to the wall.
Seal all areas with caulking or other material.
The space between equipment and adjoining equipment units and adjacent walls or ceilings shall not be more than 1/32 inch unless sufficient space is provided for easy cleaning.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The blade of the #10 opener is soiled. The white metro shelving unit in the walk in cooler is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The handle of the #10 can opener soiled. The storage area with long handled pizza utensil (pizza peeler) is soiled.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the walk in cooler near the door is in disrepair.
Repair the wall and seal properly.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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6/19/2013 | Routine | 89 |
HACCP: Discussed providing and maintaining a temperature log for the walk in cooler, the prep cooler and the Haier cooler to ensure that equipment is functioning properly and to ensure that foods are maintained at or below 41F. A HACCP bulletin regarding refrigeration temperatures was provided.
Quats is the sanitizer used in the facility.
Note: Provided various stickers for hand washing, three compartment sink set up and labeling/covering foods.
Also, the establishment will be undergoing cosmetic renovations, there are no changes to the locations of hand wash sinks, ovens, coolers, or any plumbing. A large number of items were stored in the hallway with the contents of the new counters and shelving.
- Thermometers provided and conspicuously placed
There was no thermometer present in the Victory prep cooler or the Haier sauce cooler.
Provide a thermometer to all hot and cold holding units.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink and the three compartment sink are pulling away from the wall.
Seal or caulk the sinks to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) shelving in the walk in cooler.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) shelving in the dry storage unit is dusty, 2) shelving 'mats' in the dry storage area is soiled, 3) transport carts in the back storage area are soiled, 4) #10 can holder in back storage area is dusty.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is soiled. The floor in the back storage room is soiled under the pizza boxes.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/7/2013 | Routine | 94 |
HACCP: Discussed maintaining a proper temperature log for the walk in cooler and the prep cooler to ensure that foods are maintained at or below 41F. A HACCP bulletin was provided.
Quats is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
There were unlabeled cut tomatoes in the walk in cooler.
Discussed proper labeling of tomatoes that are cut. Ensure that the containers are labeled with the date and time of preparation and that these foods reach 41F within 4 hours.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink next to the three compartment sink has a gap between the back of the sink and the wall.
Seal with caulk or other proper sealant to minimize areas where pests may reside, especially in splash areas.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
Shelving in the walk in cooler is soiled. The #10 can opener blade is soiled.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The shelving with the buffalo sauces and dry storage are soiled.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Cardboard is being used as a covering in the wall in the men's restroom under the toilet tank.
Repair all walls with appropriate materials.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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4/16/2012 | Routine | 94 |
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