First a manager at a Charlotte Papa John’s was diagnosed with hepatitis A resulting in hundreds of IgG shots and now a Raleigh-area outlet has been questioned about storing and transporting raw dough unsafely. One situation is a real public health risk, the other elicits some yuck-factor response.

When he saw the same thing again and again, he notified the restaurant. The first time, a manager said, “have it thrown away immediately.” The second time, they told him they’d address the issue.

When it happened a third time, Barnhill brought his photos and video to 5 On Your Side.

Then the exposed dough balls were placed in the back of an employee’s car.

“That’s a problem,” said [health inspector] Thomas Jumalon, upon viewing Barnhill’s video.

“Had this happened during an inspection, if that product had had any rainwater, anything like that, we would advise them to toss it,” he said.

Jumalon had some points of assurance for diners.

He pointed out that pizza dough cooks at 500 degrees for 20 minutes – enough to kill just about anything that could be on it – and that food is exposed to the outdoors whenever you dine outside. He also said transporting food in a personal car is no different than using a company vehicle.

Maybe some physical hazard risks, but not the kind of stuff that leads to foodborne illness.