Location: 1104 N Brightleaf Blvd Suite D Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 04/29/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
41.
3-304.14; Core; There was not an approved sanitizer solution available for the wiping cloths to be stored in between uses. A sanitizer solution of 200ppm Quat Ammonia was made and placed up front for the wiping cloths.
0.5
44.
4-901.11; Core; Some dishes were stacked wet on the drying rack. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. CDI Dishes were stacked to air dry.
Location: 1104 N Brightleaf Blvd Suite D Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 10/25/2023
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; Front hand sink did not have any paper towels by the sink for use after washing hands. Dispenser was empty. Roll of paper towels placed by hand sink but are getting wet when grabbing to dry hands. Provide the paper towels that fit into the dispenser.
1.0
23.
3-501.17; Priority Foundation; Pan of sausage in the pizza prep cooler without the required date label on it. All TCS foods that are held over 24 hours must have a date on them of when opened, or when it is supposed to be disposed of. Operator stated is was opened yesterday and dated.
0.0
24.
3-501.19; Priority Foundation; Container of pizza sauce at make line and container of portioned sauce at box line without the required time stamp on them. Papa Johns has an approved variance from the state that allows the marinara sauce to be held at room temperature for 10 hours maximum. The product has to be time stamped to track the 10 hours. Operator was able to time stamp based on when he opened and pulled it from the cooler. At the end of the 10 hours, all remaining product must be disposed of.
1.5
29.
3-502.11; Priority Foundation; Facility has a variance to keep marinara sauce out at room temperature for 10 hours. This time must be documented to track but was not. Follow the requirements as outlined in the variance approval. Operator time stamped.
0.0
41.
3-304.14; Core; There was not an approved sanitizer solution available for the wiping cloths to be stored in between uses. A sanitizer solution of 200ppm Quat Ammonia was made and placed up front for the wiping cloths.
Location: 1104 N Brightleaf Blvd Suite D Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 03/31/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety manager certification must be present during hours of operation. You have 210 days from date of permitting to receive certification.
0.0
22.
3-501.16 (A)(2) and (B); Priority; When preparing foods do not leave out of temperature control too long. Some pizza toppings being placed in pans were sitting out and read 47F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure compliance. When doing other tasks make sure to place items back in the cooler while not being able to attend to temperature critical items. Do one task at a time. Manager education during inspection. Items placed in the cooler. CDI
Location: 1104 N Brightleaf Blvd Suite D Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 12/19/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation. You have 6 months from date of permitting to receive certification.
0.0
16.
4-501.114; Priority; During walk-thru of the facility there was no sanitizer made. When asked where the sanitizer was they had made it at that time. Manager made sanitizer of quat. ammonia to the proper strength of 200ppm. Sanitizer must be made at all time of operation. So when employee come in first thing in the morning they should sanitizer first.
1.5
38.
6-501.111; Core; One fly seen today. Use sticky strips in areas where food is not prepared or food is not stored. (back door area, rest room and over trash cans)
