Papa John's receives A in Cherokee County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Observed no verifiable employee reporting agreement for a large number of staff members. Many of the signed forms present were for employees who no longer work at facility.

   Inspector’s full note +

   Code 511-6-1.03(2)(o)

   Observed no verifiable employee reporting agreement for a large number of staff members. Many of the signed forms present were for employees who no longer work at facility. Food employees and conditional employees must informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. *Names must be printed and legible in order to be considered verifiable. New Violation. Correct By: 11/06/2026

   Official report · Item 2-2A ↗
   New violation

   Correct by
   Nov 6, 2026

2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Observed disinfectant missing from vomit/diarrhea cleanup kit. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

   Inspector’s full note +

   Code 511-6-1.03(6)

   Observed disinfectant missing from vomit/diarrhea cleanup kit. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf New Violation. Correct By: 11/06/2026

   Official report · Item 2-2E ↗
   New violation

   Correct by
   Nov 6, 2026

3. 03

   Specialized process compliance

   Item 9-2 ↗

   Observed pizza sauce under variance has changed. Facility has switched from canned sauced to bagged sauce.

   Inspector’s full note +

   Code 511-6-1.10(5)(c)

   Observed pizza sauce under variance has changed. Facility has switched from canned sauced to bagged sauce. The approved variance only applies to the formulation and recipe labeled FSJPP and PJPS; neither label was observed on bag or box of pizza sauce. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall: 1. Maintain the approved variance at the food establishment. PF 2. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and 3. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed; (i) Procedures for monitoring the critical control points, Pf (ii) Monitoring of the critical control points, Pf (iii) Verification of the effectiveness of the operation or process, Pf and (iv) Necessary corrective actions if there is failure at a critical control point. Pf COS by discariding. Pizza sauce must be cold held at 41°F or below OR placed on 4 hour time as a public health control procedure. Corrected On-Site. New Violation.

   Official report · Item 9-2 ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.