Metro Atlanta News
PAPA JOHN'S PIZZA #413 received an A, scoring 90 out of 100, in a Cobb County food-service inspection on Oct 20, 2026. The official report lists three findings. [1]
The report states: “General Manager stated there is not a Certified Food Safety Manager currently at facility.” [2]
The report states: “PIC stated food contact surface utensils and cups are switched out once a day.” [3]
A separate finding described an employee phone stored on prep top table in main kitchen area. [4]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 3 of 3 findings
General Manager stated there is not a Certified Food Safety Manager currently at facility. CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals.
Code 511-6-1.03(3)(b)
General Manager stated there is not a Certified Food Safety Manager currently at facility. CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. EHS gave manager 60 days to enroll in Certified Food Safety Class. Manager shall send proof of enrollment to EHS. New Violation.Official report · Item 1-2B ↗
PIC stated food contact surface utensils and cups are switched out once a day. CA: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day.
Code 511-6-1.05(7)(b)
PIC stated food contact surface utensils and cups are switched out once a day. CA: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. COS: PIC implemented procedure. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
Observed employee phone stored on prep top table in main kitchen area. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Code 511-6-1.07(5)(j)
Observed employee phone stored on prep top table in main kitchen area. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: Employee put away phone. Corrected On-Site. Repeat Violation.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Oct 20, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cobb County. History includes only this authority’s exact facility ID.
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