Papa Johns' Pizza

Year by year

Inspections

1. Nov 6, 2025 Routine · 1 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Super San sanitizer was not being used according to EPA registered label use instructions and was at less than 150 ppm in the four compartment sink and spray bottle. The spray bottle was emptied and additional sanitizer was manually added to the four compartment sink until it reached 300 ppm. I informed PIC Dan that under the issue with the sanitizer dispenser is resolved, to add sanitizer by hand until the concentration reaches 200-400 ppm. PIC indicated that they understood and would let the rest of the employees know.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink near four compartment sink was unavailable for proper handwashing due to being blocked by a cart. I explained to PIC Steffen that handwashing sinks need to remain accessible at all times, and the PIC had the cart moved.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working container of sanitizer was not labeled with common name of product. I pointed this out to PIC Steffen, who had the bottle labeled during the inspection.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Several scoops in topping prep station were improperly stored with their handles touching or in close proximity to food, including sausage and bacon. Tongs in prep station cooler were stored at the bottom of a container of chicken. I informed PIC Steffen that utensils being stored in food need to be stored with their handles extended above the food, and the PIC indicated that they understood.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Employee restroom was not provided with a covered waste receptacle. I informed PIC Dan that a restroom used by females must include a covered waste receptacle for feminine products, and the PIC indicated that they understood.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located at the back of the establishment were not confirmed to be shatter resistant and were not shielded. I informed the PIC that the lights need to have a cover if they aren't shatter resistant, and the PIC indicated that they understood.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     There is a significant hole in the tile flooring in front of the four compartment sink. I informed PIC Steffen that the hole needs to be repaired, and the PIC indicated that they understood.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the hole in the floor..

     Code 6-501.11

2. May 6, 2025 Routine · 1 core
   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There was no approved or current food protection manager’s certificate posted in the food establishment. I informed the PIC that a current, approved CFPM certificate must be posted in the facility within the next 30 days, and they indicated that they understood.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

3. Nov 19, 2024 Routine · 1 priority, 4 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     All food contact surfaces need to be cleaned aon more frequent basis due to the vuild up of flour in the facility.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Staff stated they all had taken the test on Nov. 6th 2024 and are awaiting the certification to be mailed. Given 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Facility needs to be cleaned more frequently due to the build up of flour in the facility.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     There is a hole with an exposed pipe under the tile flooring near the 3 comp sink. Givwn 30 days to fix.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Facility has a fly issue. Informed staff to speak with pest control (montly visits) to set up a control for flies.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

4. Sep 30, 2024 Pre-inspection · 2 priority foundation, 6 core
   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Spatula located in food prep area is not in good condition. Spatula is missing peices, and or cracked. Discussed with PIC that this needed to be discarded and replaced.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. The handsoap dispenser is damaged and taped together. Upon using soap dispenser the housing falls off prevent use of soap. PIC to place maintenance order tomorrow.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Facility has no proof of active certified food manager. PIC to have CFPM send copy of credentials to Inspector for verification.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. Discussed with PIC that the currect active CFPM certicate must be posted in the store.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter. Facility does not have proper sanitizer buckets to store rags in. Discussed with PIC that this needs to be corrected.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of baking sheets has encrusted soil accumulations. Sheets are now blackened with encrusted burnt on food. Discussed with PIC the Replacement of baking sheets.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core Corrected on site

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Window or door located in rear kitchen is open and not provided with a screen. Instructed PIC that this door needs to remain closed unless a screen is installed.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The Walk-In Cooler door is damaged and bent outward prevent a tight fitting seal. 1Dr Cooler in sauce area is also damaged causing door seal alignment issues. Prep Cooler Lid Handle has been replaced with an interior cabinet door know. Discussed with PIC the need to repair and replace these items to their OEM standards.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].

     Code 6-501.11