Papa John's Pizza

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled pizza slicer being stored inside the handsink basin located on the cook line. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No procedures available for vomiting and diarrheal events at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed person in charge with no CFPM certificate on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3-bay sink used to clean utensils with quaternary ammonium used as sanitizer. Tested sanitizer concentration at over 500ppm with on-site test strips. Person in charge (PIC) diluted sanitizer down to 200ppm at time. Discussed maintaining proper concentration of sanitizer with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, chicken, and italian sausage in a tabletop cooler with the lid open at temperatures between 45 and 50 F. PIC stated the food was in the cooler overnight. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Person in charge (PIC) discarded out-of-temperature meats at time. Advised PIC to leave lids on coolers closed in between uses to keep temperatures at 41 F or below. PIC replaced embargoed inventory with more meats from walk-in cooler. Meats in cooler measured 41 F after 30 minutes in cooler with lid down. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee use bare hand contact to stabilize RTE (Ready-To-Eat) cooked pepperoni pizza onto spatula at time of inspection. Employee was stopped from operating to review proper handling of RTE food items. Employee stated they had washed hands properly prior but was informed that bare hand contact with RTE food is prohibited. Discussed with PIC and employee in question that proper use of suitable utensils is required should they operate without gloves. Observed employee operate without bare hand contact and proper usage of spatula at time of inspection. Suggested glove usage as best practice to eliminate contamination from the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed static conveying sewage in floor sink located directly below food prep sink located by ware washing area. Observed no piping being drained to floor sink in question. PIC stated sewage is due to overflow of another floor sink below 3-comp sink sewage time from time when proper drainage is blocked due to food debris build-up in said floor sink. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair system to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --- Observed no paper towels at handwashing sink due to a broken towel dispenser located by the 3-comp sink. Hand drying provision must be readily accessible at all times. PIC stated towel dispenser had been broken for about a week and that a work order had been placed to be fixed this week. PIC restocked paper towels at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. --- Observed less than 150 ppm quat sanitizer concentration at 3-comp sink. PIC drained sanitizer and refilled at time of inspection. PIC initially demonstrated refilling sanitizer compartment by adding water to it first before turning on sanitizer dispenser. Informed PIC that sanitizer dispensers are pre-calibrated and adding water would be diluting the solution, which is why the initial concentration was reading low.New concentration reading at 150ppm. Quat sanitizer concentration must be 150-500ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --- Observed multiple drain flies throughout the establishment at time of inspection. PIC stated pest control services have not been hired for about 1.5 years. Have pest control serviced prior to reinspection on 04/04/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage --- Observed conveying sewage backed-up floor drain connected to food prep sink located directly below the sink. PIC stated prep sink is not in-use and does not know when it was last used. PIC put in a work order to general manager at time of inspection. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair drainage such that waste water is properly conveyed prior to reinspection on 03/29/24. Correct By: Correct Prior To Reinspection