Papa Johns Pizza #184

Violations (3)

• 2-2DCritical

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.06(2)(o)] Observed pineapple chunks in the handwashing sink by the pizza prep line. CA: Advised PIC to only wash hands in the handwashing sink and to dump all food material in the trash or warewashing area. (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf New Violation. Correct By: 09/28/2026

• 14A

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] At the time of inspection, observed scooper that was being used to scoop cheese, with the handle resting inside the cheese. Handle must be facing outward at all times. CA: Advised PIC to be mindful of how scoops are placed in food items as to not contaminate them via handle. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). New Violation.

• 14B

  Utensils, equipment and linens: properly stored, dried, handled

  Violation of Code: [511-6-1.05(10)(a)] Observed multiple food service containers in the ware washing area of the main kitchen not stacked in a manner that encourages air-flow for drying wet utensils. CA: Advised PIC to stack food containers in a manner that encourages air-flow for drying after washing. (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 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. New Violation.