Papa John's Pizza

Inspector's notes

Observed one handwashing sink nearest the oven without hot water available. Staff stated they were already in communication with a third party to come out and service the handwashing station (verified communication). All other components of the handwashing sink were available. All other sinks had hot water. Discussed the importance of keeping plumbing in good working order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observ ed employee handle pizza boxes and help customer and return to making pizzas without washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Observed employees washing hands as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer water for wiping cloths along prep line with 0 ppm Quat based santizer. Sanitizers must be checked and switched out during the day. Wiping cloths being used on surfaces that are covered with flour will dilute faster than other surfaces. Sanitizer bucked was exchanged and fxed to be between 150 - 400 ppm. Corrective Action: Corrected at time of inspection. 4-101.16 - Core: Sponges Use Limitation Addl Notes: Observed sponges being used at three compaertment sink, Sponges may only be used on surfaces that are not come in contact with food. Sponges may be used for cleaning floors walls and windows.

Inspector's notes

Observed sponges at three compartment sink. Sponges are not approved for cleaning food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at hand sink by three compartment sink. All hand wash sinks are to have soap and paper towels for hand washing and drying. Soap was added to hand sink. Correct By: Corrected At Time Of Inspection

Core-4-501.115, C: Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. 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 hose from sanitizer solution to basin at three compartment sink has been broken off. Staff can still add sanitizer to sink by holding hose to dispenser. Hose to be replaced for easy access to sanitizer. General Manager will contact chemical supply company to fix. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.15, C: Can Openers Observed unclean can opener. Non-food and food contact surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection