PAPA JOHN'S #1710

Thermometers provided and accurate — Inspector Note: CA: 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. OBSERVATION: No thermometer is provided in the make line cooler. Discussed with the PIC that a working thermometer must remain in the the make line cooler.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Observation: Most recent inspection report was observed not posted for public view, the report from 9-18-25 was posted.

Insects, rodents, and animals not present — Inspector Note: CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors Observation: Observed visible light on bottom area of back exit door that opens to outside. PIC was instructed to have corrected by 10/13/2025.

Thermometers provided and accurate — Inspector Note: CA: 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. OBSERVATION: No thermometer is provided in the make line cooler

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Observation: Most recent inspection report was observed not posted for public view, the report from 1-19-23 was posted. Void was written on inspection reports from 1-19-23 and 8-5-21.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. OBSERVATION: Plastic containers stored on the drying rack/drainboard of the manual wash sink stacked while still wet. Discussed with PIC to ensure that clean food containers are allowed to air dry before stacking.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule OBSERVATION: the make line cooler is not in proper working condition, allowing the TCS products to hold above 41F. Water is pooling in the bottom portion of the unit. An emergency order is being submitted for the unit to be repaired.

Insects, rodents, and animals not present — Inspector Note: CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors Observation: Observed visible light on bottom area of back exit door that opens to outside. PIC was instructed to have corrected by 10/13/2025.

Certified Food Protection Manager — Inspector Note: CA:The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Observation: Observed CFSM not posted for public view.

Response procedures for vomiting & diarrheal events — Inspector Note: CA: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observation: Observed no chemical for Vomiting and diarrheal events. Discussed with PIC to have and EPA registered disinfectant that's effective against NOROVIRUS at the establishment by 10-13-25.

Proper cold holding temperatures — Inspector Note: CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. OBSERVATION: TCS products (See*) in the make line cooler are holding above 41F and were holding since COB 10-8-15. COS- TCS products were discarded. Ice was purchased and products from the WIC were placed on ice at the make line.

Compliance with variance, specialized process and HACCP plan — Inspector Note: CA: (c) Conformance with Approved Procedures. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall: 1. Maintain the approved variance at the food establishment. PF 2. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and 3. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed; (i) Procedures for monitoring the critical control points, Pf (ii) Monitoring of the critical control points, Pf (iii) Verification of the effectiveness of the operation or process, Pf and (iv) Necessary corrective actions if there is failure at a critical control point. Pf OBSERVATION: Variance document was not onsite. COS- Manager printed document and will file.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Observation: Observed outdated Permit posted

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Observation: Most recent inspection report was observed not posted for public view.

Adequate ventilation and lighting; designated areas used — Inspector Note: CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed: Observed employee water bottle stored on top on one door reach in cooler used for storing assorted individual cups of sauces and employee Cell phone stored on top of food prep table amongst assorted bottles of sauces in front pizza prep/ oven area of establishment. COS.PIC relocated personal items to appropriate storage area.

Insects, rodents, and animals not present — Inspector Note: CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors Observation: Observed visible light on bottom area of back exit door that opens to outside. PIC was instructed to have corrected by 9/26/2025.

Certified Food Protection Manager — Inspector Note: CA:The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Observation: Observed CFSM not posted for public view.

Response procedures for vomiting & diarrheal events — Inspector Note: CA: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observation: Observed response procedure or chemical for Vomiting and diarrheal events not provided. Discussed with PIC to have and EPA registered disinfectant that's effective against NOROVIRUS at the establishment by 9/26/2025.

Proper cold holding temperatures — Inspector Note: CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Observation: Observed a container of individual cupped pizza sauces tested at 56 degrees F on bottom area of food prep table in front pizza prep. As per date marked label said items have been in said location for 45 minutes prior to testing. COS: Said food food items were placed into Walk in cooler to cool down to 41 degrees F.