PAPA JOHN'S PIZZA Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED 1' OF STANDING WATER IN THE MIDDLE OF THE BASEMENT, AND ADDITIONAL POOLS OF WATER THROUGHOUT OTHER AREAS OF THE BASEMENT, EXTREMELY FOUL ODOR PRESENT, POSSIBLE SEWAGE/WASTE WATER. INSTRUCTED TO REMOVE STANDING WATER THROUGHOUT BASEMENT, CLEAN AND SANITIZE THE AFFECTED AREAS. CRITICAL VIOLATION 7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DISCONTINUE USING DOUGH TRAYS AS STORAGE RACKS THROUGHOUT PREP AREA AND IN WALK-IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR OF ALL PREP COOLERS, AND LOWER SHELVES ON PREP TABLES.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOUR FROM FLOORS THROUGHOUT PREP AREA. CLEAN EXCESSIVE DEBRIS FROM BEHIND BEVERAGE COOLER ADJACENT TO FRONT SERVICE COUNTER, FROM REAR STORAGE, AND FROM AROUND HOT WATER TANK IN REAR. REPAIR HOLES IN FLOOR TILE AROUND OVEN, AND BROKEN FLOOR TILES ON STAIRS LEADING TO PREP AREA. ALSO, CLEAN EXCESSIVE DIRT AND DEBRIS FROM BASEMENT FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DRIED FOOD DEBRIS FROM WALL NEXT TO THE 1-COMP SINK IN REAR PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHTS IN REAR PREP, AND WALK-IN COOLER. ALSO, INSTALL ADDITIONAL LIGHTS IN BASEMENTS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHTS IN REAR PREP, AND WALK-IN COOLER. ALSO, INSTALL ADDITIONAL LIGHTS IN BASEMENTS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.