Premises Information


	Return to Inspections

Name

PAPA JOHNS #309

Address

6411 FREEDOM DR

City/State/ZIP

CHARLOTTE

28214

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

7/12/2022

Final Score @ Grade

88.50

General Comments

During visit EHS was not able to get the proper corrections due to the hostility at the facility. PIC refused to answer questions, and EHS was therefore not able to locate the necessary items. They refuses to help DM or move items. EHS called DM and they will be coming out to deal with situation soon. They will call for a regrade and hopefully EHS can locate proper items needed for inspections. EHS felt threatened at facility, will return at a later date

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on duty.
2	1	Certified Food Protection Manager	No	No	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site.
5	0.50	Procedures for responding to vomiting & diarrheal events	No	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit plan on site.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pizza knife and dessert pizza knife both heavily soiled, CDI-EHS set aside to be W/R/S
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observd wings on the counter at 45F, observed cheese stciks on the counter for pizza (it appears they hold them there) CDI-EHS moved to the WIC.
23	1.50	Proper date marking & disposition	No	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Obsevred no DM on any of the sauces of foods in the WIC or prep line.
24	1.50	Time as a Public Health Control; procedures & records	No	No	No	3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamps on any of the sauces. Or TPHC paper work
36	0.50	Thermometers provided & accurate	No	No	No	4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no food thermometer on site. VR REQUIRED 7/22/2022.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.
49	1	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep units, outsides/inside, shelves all in need of cleaning.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed F/W/C in need of cleaning.