Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 09/18/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; No sanitizer buckets were out and available at the start of inspection. Make sure to have approved sanitizer available at all times of operation. Use sanitizer on all food contact surfaces, equipment, or utensils. Store WET wiping cloths in sanitizer buckets between uses. Sanitizer buckets made up and placed during inspection and tested good at 150-300 ppm quat. CDI
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 05/06/2024
Score: 97
#
Comments
Points
24.
3-501.19; Priority Foundation; Container of pizza sauce on prep table without the time control stamp. Papa Johns has an approval through the state to hold this pizza sauce for 8 hours at room temperature but it must be clearly labeled when the removal or disposal time is to track the 10 hours. Operator labeled it for the time it was removed from the cooler this morning.
3.0
41.
3-304.14; Core; Sanitizer buckets were not made for the wiping cloths. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. CDI PIC stated that they had not had time to put them out. PIC filled up the containers for the wiping cloths.
0.0
51.
The food prep sink is directly plumbed to the drain with no air gaps in the plumbing. Currently no foods are prepared in the facility that require the use of a sink. Before the food prep sink can be used to hold, wash or prepare foods, the drain must be indirectly plumbed (install an air gap).
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 10/30/2023
Score: 96.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Container of pizza sauce on prep table and portioned cups of sauce below counter without the time control stamp. Papa Johns has an approval through the state to hold this pizza sauce for 8 hours at room temperature but it must be clearly labeled when the removal or disposal time is to track the 10 hours. Operator labeled it for the time it was removed from the cooler this morning.
3.0
51.
The food prep sink is directly plumbed to the drain with no air gaps in the plumbing. Currently no foods are prepared in the facility that require the use of a sink. Before the food prep sink can be used to hold, wash or prepare foods, the drain must be indirectly plumbed (install an air gap).
0.0
54.
5-501.110; Core; Once a pizza tray has the dough removed, it is set outside on the ground to await pick up. The dough trays are not cleaned and still have dough on them. This can not only attract pest (flies, rodents) but also give a breeding and harborage area for them. Dough trays must remain inside the building on shelving until ready to be picked up/removed. 5-5-01.113; Core; Both of the dumpsters have broken or missing lids on them. Contact company for replacement of the lids. Garbage should be stored in covered receptacles.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 03/02/2023
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Container of sliced cheese sticks at 62F sitting on the pizza prep station. Pizzas on the rack that have the crust stuffed with cheese at 67F and here until someone orders them. Cheese is a TCS food which means they must be held under temperature control or time control. They cannot be removed from temperature control and set at room temp without a time control stamp. Items removed.
1.5
24.
3-501.19; Container of pizza sauce on prep table and portioned cups of sauce below counter without the time control stamp. Papa Johns has an approval through the state to hold this pizza sauce for 8 hours at room temperature but it must be clearly labeled when the removal or disposal time is to track the 8 hours. Operator labeled it for the time it was removed from the cooler this morning.
1.5
54.
5-501.110; Core; Once a pizza tray has the dough removed, it is set outside on the ground to await pick up. The dough trays are not cleaned and still have dough on them. This can not only attract pest (flies, rodents) but also give a breeding and harborage area for them. Dough trays must remain inside the building on shelving until ready to be picked up/removed.
0.5
55.
6-501.11; Core; Replace the broken and missing tile baseboard in the back area.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 11/03/2022
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that is certified in food safety or no priority violations marked. There was not a manager on duty that was certified in food safety and there was a priority violation.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a food safety certified manager on duty at time of inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Container of sliced cheese sticks at 66F and a container of pepperonis on rack at 67F above the pizza prep station. Several pizzas on the rack that have the crust stuffed with cheese at 67F and here until someone orders them. Cheese and pepperoni are TCS foods which means they must be held under temperature control or time control. They cannot be removed from temperature control and set at room temp without a time control stamp. Items removed.
1.5
24.
3-501.19; Priority Foundation; Containers of pizza sauce on prep table and below prep table without the time control stamp. Papa Johns has an approval through the state to hold this pizza sauce for 8 hours at room temperature but it must be clearly when the removal or disposal time is.
1.5
54.
5-501.110; Core; Once a pizza tray has the dough removed, it is set outside on the ground to await pick up. The dough trays are not cleaned and still have dough on them. This can not only attract pest (flies, rodents) but also give a breeding and harborage area for them. Dough trays must remain inside the building on shelving until ready to be picked up/removed.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 05/19/2022
Score: 97
#
Comments
Points
4.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" illnesses instead of the "big 5". Have updated employee health policies.
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrhea.
0.0
16.
4-501.114; Priority; No sanitizer made at start of inspection. Should be sanitizer available during all hours of operation. CDI PIC made sanitizer.
1.5
24.
3-501.19; Priority; Sauce had a label that stated it should have been discarded at 1:07am today. PIC stated that was the wrong time because the sauce was just made this morning at opening. Make sure to accurately label time control items so can track when needs to be discarded. CDI PIC added correct time label.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 12/21/2021
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
16.
4-501.114; Priority; Sanitizer bottle too weak at 0ppm and the other sanitizer bottle had unknown chemical in it. Quat. Sanitizer should be at 200pm. Test sanitizer to make sure at correct concentration. Only use sanitizer bottles for sanitizer. CDI PIC remade sanitizer bottles
1.5
23.
3-501.18; Priority; 3 containers of meat in prep cooler missing date labels. PIC stated made last night. CDI dates added
0.0
24.
3-501.19; Priority; Sauce missing time stamp for time control. Make sure to have documentation of time control so that can tell when hold time is up and foods need be discarded. CDI PIC stated sauce was just made and added time
1.5
28.
7-102.11; Priority Foundation; One sanitizer bottle had unknown chemical in it. Label all working containers of chemicals so that you know what the chemical is and to prevent mixing of chemicals. CDI PIC dumped bottle
0.0
General Comments
Went over summary page for the adoption of the 2017 food code with PIC.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 11/18/2019
Score: 97.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 04/29/2019
Score: 97
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 11/07/2018
Score: 96
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 04/11/2018
Score: 98
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 04/20/2018
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 08/03/2012
Score: 96
#
Comments
Points
17.
Pizza prep cooler was in process of being repaired at start of inspection. -Foods in cooler ~50F-51F and still being served to customers. (Some foods in cooler on ice at 43F) All foods that were >45F were disposed of. Keep foods on ice and monitor the temperature. Must stay 45F or below. I will return to make sure unit is holding foods 45F or below.
2.0
26.
Once opened, store all dry foods in a covered container.
0.0
36.
Replace the torn gaskets on the reach in cooler doors.
1.0
43.
Restroom did not have paper towels. Keep paper towels at all handsinks.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 01/30/2012
Score: 94.5
#
Comments
Points
11.
At the start of inspection, no sanitizer solution was available in a bucket or botttle. Must keep a properly mixed sanitizer solution available of 200ppm when using Quaternary Ammonia. Use the sanitizer soluiton on all prep areas and tables between and after uses. Onion peels from prep earlier in the day was on the clean side of dishsink by clean utensils, vegetable prep table was dirty from onion and pepper prep from a much earlier time period. Keep the dishsink clean of food prep, all food prep should take place at the vegetables prep sink only. Once a utensil or equipment has been used, clean and sanitize it. Do not let it sit or store dirty.
3.0
26.
Sticky fly trap hanging on dry food rack, 'papa johns' sign/light for delivery cars on top of dry food rack. Store all items to prevent a cross contamination. Bug stick and sign were removed.
0.5
34.
Clear plastic food containers found stacked wet, allow all items to air dry before stacking on top of each other.
1.0
36.
Replace the torn gaskets on the reach in cooler doors.
0.5
47.
Provide more racks to store dirty dough trays on inside the store, the dirty food trays should not be stored on the floor by the back door unitl picked up by truck. All items should be stored above the floor to permit cleaning and prevent a rodent harborage area.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 07/07/2011
Score: 96
#
Comments
Points
11.
At the start of inspection, no sanitizer solution was available in a bucket or botttle and solution was weak in the dishsink. Must keep a properly mixed sanitizer solution available of 200ppm when using Quaternary Ammonia.
1.5
28.
Many flies seen in the food prep and storage area of facility. Immediate measures need to be taken to remove and prevent. Protect foods in preparation and clean utensils.
1.0
34.
Many plastic containers found stacked wet, allow all items to air dry before stacking on top of each other.
0.5
36.
Replace the torn gaskets on the reach in cooler doors.
0.0
43.
Keep soap at all handsinks for adequate handwashing.
1.0
47.
Provide more racks to store dirty dough trays on inside the store. All items should be stored above the floor to permit cleaning.
0.0
48.
Repair the self closure on the back door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 10/05/2010
Score: 94
#
Comments
Points
3.
Employees should wash their hands after handling telephones, and any chemicals.
2.0
11.
Sanitizer was not made upon arrival. Sanitizer shold be made first thing when opening in the morning. Sanitizer should also be made at all times. Quat. Ammonia should be 200ppm.
3.0
28.
Several flies seen in kitchen today, improve pest management.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 07/22/2009
Score: 97.0
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Chicken wings in prep cooler were not 45 f, some were at 50 to 51 f, all cold hold foods must be at 45 f or below. Chicken wings were thronw in trash.
2.0
24.
NOT OBSERVED
0.0
25.
Metal stem thermometers wee all off by 10 to 12 f, calibrate in an ice bath so to read 32 f.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
Label all containers holding dry food products.
0.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 01/16/2009
Score: 97.0
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Do not rinse dirty dishes in middle compartment of 3-compartment sink. Always put dirty dishes on dirty side.
0.0
43.
Provide antibacterial handsoap at all handwash lavatories.
1.0
3.
CORRECTED DURING INSPECTION Be sure hands are washed regularly and every time a driver ot other employee enters the kitchen to prep or handle foods or utensils. Hand washing is the most effective way to prevent disease spread. Handwashing can only occur at handsinks.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 251 HWY 42 E CLAYTON, NC 27527 Facility Type: Food Stand Inspection Date: 11/04/2008
Score: 97.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
25.
Keep thermometer in prep cooler so temp can be monitored.
0.5
46.
GENERAL COMMENT Replace blown light bulbs in hood!
0.0
48.
Rear door must be self closing or have a fly fan installed.
0.5
2.
CORRECTED DURING INSPECTION Do not sit or store employee drinks on prep table. Drinks must have lid & straw and be stored so it does not contaminate food, utensils or prep areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
