Papa Johns Pizza 5364

The inspector came back and found the problems fixed.

• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.

Problems were found that had to be fixed. The inspector will come back to check.

• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven soiled in middle of establishment
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor drains by three compartment sink
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 8 dead , stuck on sticky trap in water heater storage area
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 dropping in water heater storage area
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. In walk in cooler , Underneath hot water heater in back door
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. By mop sink

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. Extension for training

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• In-use utensils properly stored
  • Basic: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -multiple containers on pizza make line
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -operator posted
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -roller grates on pizza oven
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on make line and cooler on front lines -rack for canned goods has residue buildup -exterior of dust pan has residue buildup -shelf and storage bin on front prep table
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink by triple sink, operator replaced
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. -20 found in hot water heater closet
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -2 dead roaches in control device in hot water closet -1 dead mouse in trap in hot water heater closet
  • Basic: Insect control device stored over soda bottles on rack.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. -operator posted
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.