A95.5

PAPA JOHNS PIZZA #1578

6530 STATESVILLE RD, Charlotte, NC 28269

Food Stands · NC permit/State ID 2060021286

Latest gradeA (95.5)

Last inspectedOct 16, 2026

Inspections on record26

On record sinceOct 8, 2013

Score history

Oct 8, 2013Higher is betterOct 16, 2026

Inspections & violations

Oct 16, 2026 A 95.5 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during the inspection. PIC stated the company plans to certify the employees in the next couple of months. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee open mouth chewing while cutting pizza, and prepping pizza

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed several food employees wash hands and not use a barrier to turn off the sink. CDI- EHS educated food employee on proper handwashing and food employee rewashed hands.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cheese held on extended TPHC to not bear a time to indicate when it was removed from cold holding or the proper time to discard. CDI- PIC labeled the container.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on top of prep table. CDI- PIC moved drink to designated area away from food prep and storage.

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Apr 13, 2026 A 97 · 10 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch hair and forehead several times without hand wash. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee move from rising items. To waiting on customers and back to prepping food without hand wash. Facility does bare hand contact food.CDI.. EHS did educate PIC on when to wash hands. Employee did wash hands again.

#32 · Variance obtained for specialized processing methods

Corrected during inspection

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility has a variance for extended TPHC, facility was not able to produce approval letter granted by state.CDI.. EHS left approval letter For more information on how to request a variance please visit: http://meck.co/FoodSafety

#39 · Contamination prevented during food preparation, storage & display

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed signs inside of prep unit not secured to lid, coming in contact with food with visible debris.

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl without handles in shredded cheese.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers staked as clean stacked wet. CDI.. PIC removed containers and place at 3 comp to be w/r/s

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed rusting shelving in WIC

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster without top lids.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in need of throughout facility in need of cleaning.

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Nov 5, 2025 A 95 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but food employee recontaminated hands at faucets after washing. CDI- EHS educated food employee; Food employee re-washed hands.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at dish area hand sink. CDI- paper towels provided.

#22 · Proper cold holding temperatures −3

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: RTE boneless chicken tenders and chicken wings 53.0 F and 50.0 F in cold drawer. Same equipment as last inspection’s cold holding violation. Prep time for panning up food was 11:00 AM. CDI- call made to repair tech. Chicken moved to WIC for cooling. REPEAT

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Chemical bottle stored on prep area surface where potential for contamination exists. CDI- moved to safe area. No contamination noted.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving in WIC starting to accumulate build-up.

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Feb 7, 2025 A 98 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: chicken tenders 46.0 F in cold drawer. CDI- moved to WIC to rapidly cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#43 · In-use utensils: properly stored −0.5

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Tongs for handling wings stored with handles down in the food.

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Oct 11, 2024 A 95.5 · 8 violations

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the hand washing station near 3-comp sink. PIC expressed it had just fallen and had a work order placed.-CDI- PIC placed soap inside the hand sanitizer dispenser and covered hand sanitizer label w/ a hand soap label. Hand sanitizer bottle was placed in an accessible area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed olives inside the hand washing sink next to the 3-comp sink.-CDI-PIC removed food and w/r/s sink.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pizza sauce containers with no time stamp or date.-CDI-PIC placed time and date on all the containers.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the mop sink.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-802.11 Launder linens at required frequencies. Observed employee with cloth gloves not changing gloves when entering the facility after taking out the trash, compressing trash in the trash cans, and while moving boxes in and out the WIC. PIC explained employee does not handle food just moves boxes, cleans and does other non-food related task.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf- Observed temperature of water (101) in the sanitizing compart (QUAT) when manufactures direction say to keep water b/w 65-75F. -CDI-PIC re-filled sanitizing compartment to the correct temp and allowed a better reading for the test strips.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster w/ no lid. PIC expressed that the dumpster company is ordering a new for the facility.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee drinks inside a reach-in cooler and next to the organized area where metal pans are kept that are used to cook pizzas with. Observed phone and a lighter next to pizza metal pans that are used to cook pizzas with. -CDI- PIC relocated items in proper area.

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Feb 29, 2024 A 96 · 5 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Posted corporate health policy reporting agreement does not include non-typhi Samonella. CDI- sent updated reporting agreement to regional manager via email with instructions to update corporate agreement. Verification within 10 days. For more information on employee health policy please visit: http://meck.co/FoodSafety

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee drinks (beverage with lid and straw and beverage with screw top stored on surface where contamination could occur at pizza make area.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but employees recontaminated hands at faucets after washing. CDI- discussion with PIC and hands washed.

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: significantly dented cans of tomato sauce on rack with intact cans. CDI- damaged cans separated while on site.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Soiled equipment that is no longer in-use was stored over cleaned and sanitized utensils on drying shelves. CDI- soiled equipment removed.

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Jul 28, 2023 A 96 · details not yet loaded