PAPA JOHN'S #5522

2-501.11; Priority Foundation; Facility could not locate bodily fluid clean-up instructions. Instructions were previously provided during first inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- instructions were provided via email and manager placed an order for a spill kit.

3-501.16(A)(2); Priority; Chicken wings on the makeline were stacked too high to maintain proper cold holding temp (see temp chart). Maintain TCS foods in cold holding at 41F or less. Do not overstock product inside fliptop portion of makeline cooler. CDI- wings moved to walk-in cooler to cool quickly.

3-501.18; Priority; Cooked, breaded chicken from 11/29 was observed in the makeline cooler drawer. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Ready-to-eat TCS foods shall not be held longer than 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- chicken voluntarily discarded. All other date marking observed compliant. No points taken.

3-304.12 (A)(B); Core; Observed food scoop handles laying in numerous foods in the makeline fliptop cooler. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS (dry ingredients) must be stored with their handles above the top of the food within containers or equipment that can be closed. Keep dispensing utensil handles out of food. CDI- scoop handles removed from foods. Full point may be taken for repeat violations.

4-601.11 (B) and (C); Core; Cleaning needed on can rack where some visible food residue is present on the frame. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris accumulation. Clean can rack unit. All other surfaces observed clean. No point taken