PIZZERIA PAPA JOE

The restaurant must have proper equipment available for washing and sanitizing dishes and utensils, either by hand or with a dishwasher.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.