PAPA JOHNS PIZZA
PASSTuesday, January 31, 2012 at 4:24 PM
Violations Cited
27-5-103.11-.12
Hot and Cold Water
No hot water in Employee restroom.Sink hot water as indicated by handle(red) was run for 3-5min. in the middle of lunch@12:30 WITH THE WATER COLD TO TOUCH.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
PIC indicates that he washes hands in 3bay sink.Although the act itself desrves merit the PIC must be knowledgeable that handwashing shall occur in the handsink(Handsink at lunch time was stone cold).No hot water in employee restroom(?).PIC at time of Inspection couldn't properly explain how to sanitize in a 3bay sink(He stated alittle of this chemical is poured into hot water in 3rd bay-PIC should atleast be able to read instructions from bottle which was shown to him by Inspector that indicates an ounce per 4gallons of water to get 200ppm active quaternary sanitizer!!!!!!!!!!).No test kit to monitor sanitizer.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
PIC of establishment indicates that oven is a gas oven.There is no documentation onsite that unit has been properly serviced as required for all gas cooking equipment.Provide.Worn wall around sink fixture in restroom as well as side wall.Resurafce.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones