Papa John's Pizza
Permit ID: FD-86675
Permit Type: E & D
1813 E Southern Ave Tempe 85282
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
3
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash.....Employee entered oven area from outside establishment and started handling RTE food without washing hands. Manager had employee wash hands. Requested manager review handwashing with employees. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods.......Employee handled pepperoncini garnish for ready to eat pizza with bare hand. Had employee discard garnish and provide new container of pepperoncini, dispensing using tongs to prevent bare hand contact. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.....Cooked chicken, steak, sausage, ham, meatballs, cheese, beef, Canadian bacon, bacon slices, pepperoni, cut tomatoes, cut leaf spinach, alfredo sauce labeled for refrigeration, and cream cheese at 48*F to 51*F internally for an unknown time. Manager stated they discovered the unit was down more than 4 hours before. Embargoed, manager discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment.......Walk-in is holding TCS food 48-51*F. Please repair to hold TCS food 41*F or below prior to reinspection tomorrow, 10/18/22. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had three Priority, one Priority Foundation and no Core Violations on this inspection. Discussed requirement that a certified food manager must be present whenever food is being handled. Ensure all other food employees have current food handler certification within 30 days of employment. No County legal action will result from this inspection. Emailed report to S. Guzan.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
