Papa John's Pizza #1702

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to properly air dry food equipment before stacking with other dry equipment on top of 3 comp sink. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and PIC advised to air dry equipment before stacking them together.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed failure to have employee food items in designated area away from store food items. Observed employee food stored next to store food in walk in cooler. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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. PIC moved employee food to designated area.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility makes no use of sanitizer test strips nor uses Sanitizer. CA- new test strips shall be purchased. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

Plumbing installed; proper backflow devices — Inspector Note: Observed leak on 3 compartment sink faucet. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC did not fix within 10 days, and will be giving another 10 days to fix.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken wall base underneath the hand sink in the kitchen and by the walk-in cooler door. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed facility makes no use of test strips for sanitizer. PIC not knowledgeable about sanitizer test strips and doesn’t make use of test strips. Observed utensils not sanitized. 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. I spoke with one of the managers (Ann kelivanov) on the phone about the importance of sanitizer and test strips.