LUIGI`S PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired ServeSafe certificate for PIC. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 10ppm while sanitizing pizza trays. -CDI- PIC added more bleach to reach 50ppm. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink faucet and leaking 3 compartment sink faucet. Repair necessary items. REPEAT*** (1 pt)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed lasagna without date marking. PIC stated that the lasagna had been made the day prior to inspection. -CDI- PIC correctly labeled the lasagna. Due to severity, points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used throughout the facility as a surface for food, equipment, and chemical storage. Also observed heavy rust accumulation on the wire shelves in the WIC. Replace the cardboard with a surface that is non-absorbent. Resurface or replace rusted shelves. (0.5 pts)

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. Observed large accumulation of fuzzy debris on the wire shelves in the WIC. Increase cleaning frequency. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink faucet. Repair leaking faucet. (1 pt)

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 tomato sauce that was changed out a few minutes prior to arriving for inspection, but time had not been updated on dry erase board. CDI-PIC updated time of tomato sauce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ham sliced today that dropped 1F/35 mins due to several stacks being on top of each other and sliced provolone cooling in lowboy unit across from grill. CDI-PIC spread out stacks of ham to allow for faster cooling and voluntarily discarded provolone. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink drain that was plumbed into floor drain. VR within 3 days to check on 1 or more air gap above floor drain.

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 moderate amounts of dark build up on floor underneath 3 compartment sink as well as smell from 3 compartment sink drain. Areas are cleaned frequently enough to avoid buildup.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee working with raw chicken then moving to finish making cooked chicken wings at the fry station. CDI - PIC instructed employee to change gloves and wash hands. (2)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple pans of mozzarella cheese held in WIC shredded and prepared on 4/1/2025 and observed above 41F. Cheese is covered and stored in deep pans stacked on top of each other to cool in WIC. CDI - PIC voluntarily discarded all pans observed above 41F since time/temperature window has expired. (0) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bags of sausage and beef without date marks. These were the same items observed last inspection with missing date marks. CDI - PIC added date marks to open bags. REPEAT (3) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese cooling in WIC in deep, covered pans, stacked on top of each other to cool from being shredded the prior day. Multiple pans of cheese was observed above 41F. CDI - PIC voluntarily discarded all cheese observed above 41F since time/temperature window has expired. REPEAT (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring tiles by make table missing and cracked. Repair. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without CFPM. CDI- CFPM was present mid way through inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bags of beef and sausage without a date mark. Observed cheese cut today with yesterday’s label. CDI- PIC created labels for all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in WIC in large covered container. Observed no change in temperature after 20 minutes (46.0F). Sauce was made at 11am. CDI- PIC added ice as an ingredient in the sauce and stirred while leaving sauce uncovered and sauce was observed 15 minutes later at 38.0F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil/vinegar mixture on deli slicer unlabeled. CDI- PIC added label.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed Pizzas being cooled in trash bags in WIC. Facility leaves pizzas at room temperature for an hour and then puts them in black/clear trash bags to cool further in the WIC. PIC stated they put them in bags to keep pizza from going stale. EHS discussed alternate methods with PIC on ways to keep pizzas covered but with approved food contact surfaces. Facility will use alternative methods of storage/cooling for pizzas. CDI- PIC voluntarily discarded pizza.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups and clothing on same shelf as food storage with no clear designation. Worn hat was observed being stored on top of rack above clean dishes. Phone charger was observed over a bag of pasta in dry storage area. CDI- PIC created designated area for storage of possessions.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza sliced touching the wall. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer at 0ppm, PIC stated he had just changed the bucket and forgot to add the bleach. CDI- PIC added bleach and sanitizer was at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 knives with debris on the blade where it meets the handle. CDI- PIC put knives in 3 comp sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard under food on bottom shelf and anti-slip mesh mat on upper shelf in walk in cooler. Also observed cardboard under microwave. Remove cardboard. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink by three compartment sink coming away from the wall and not cleanable, re-caulk hand sink to wall. 4-502.11(A) Maintain utensils in good repair. Observed knife blade and handle being held together by painters tape. CDI- PIC voluntarily discarded knife.

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 enhanced cleaning needed on walls and the floor under equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee jackets hanging on shelf used to store food items. Find place to store employee items.

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 Time stamps have not been updated for pizza sauce on countertop.Time stamps were updated during the inspection to reflect changes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container with a number of wings cooling directly on top of each other. Observed bulk container of pizza sauce in prep sink with water inside with no ice . Both of the items were vented to allow proper air flow and foods to cool at a faster rate. Ice was added directly to the pizza sauce to allow it to cool at a faster rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil inside of a secondary container without a label present. Label all working containers of items that aren’t easily identifiable.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed team member in back of house preparing foods without a beard guard present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked in some areas.

4-501.11 Maintain equipment in good repair. Observed torn gasket channels inside of reach in cooler under main unit in front of house. 4-402.12 Fixed Equipment, Elevation or Sealing (C) Observed hand washing sink hanging from wall beside 3 compartment sink. Caulk as needed.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed team member wash their hands inside of the 3 compartment sink. CDI- Educated team member on proper areas to wash hands. Team member rewashed inside of the hand washing sink.

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. Observed shelving with build up left attached in some areas. Recommend a higher cleaning frequency.

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 a need for improved floor cleaning underneath cooking equipment in kitchen. Observed walls in need of additional cleaning in some areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no serve safe certified food protection manager or equivalent present during of the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Time stamps have not been updated in two hours for marinara sauce or pizza. Both time stamps were updated during the inspection to reflect changes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container with a number of wings cooling directly on top of eachother. Observed spaghetti cooling with lid tightly attached. Both of the items were vented to allow proper air flow and foods to cool at a faster rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 a need for improved floor cleaning underneath cooking equipment in kitchen.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusty shelving being used to store clean utensils and food storage containers. The shelving is no longer smooth and easily cleanable. - 0.5 - REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands and then turn faucet off without any barrier to prevent contamination. CDI-PIC rewashed hands and used paper towel to turn off faucet.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut lettuce at 45F, date marked 1/29. When discussing item with PIC, he stated the item was cooling and had actually been cut today, but the other employee did not attach the new prep date. Incorrect dates were also observed on precooked portions of lasagna. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two types of cooked pasta in reachin cooler that had no date marks. When asked, the PIC stated they had been cooked two days ago. CDI-Correct prep dates added to all items listed above.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live cockroach crawling up wall in dish pit. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bin of sugar stored directly on the floor. When asked if this was how the item was normally stored, the PIC stated it was there because they have to cut cheese. CDI-EHS educated PIC on requirement to store food at least 6 inches above floor and item was relocated to shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket containing wiping clothes at less than 10 ppm. CDI-Employee remade sanitizer bucket at correct ppm.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusty shelving being used to store clean utensils and food storage containers. The shelving is no longer smooth and easily cleanable.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility’s employee reporting agreement did not include Salmonella non-typhoidal. PIC was not aware of the addition. CDI - EHS provided updated employee reporting agreement and educated PIC on the requirement under the 2017 Food Code. REPEAT VIOLATION-

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 items located throughout dry storage rack mixed in with facility items as well as a cell phone stored on pizza box rack. Designate a specific employee storage area for employees possessions.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was not at facility when inspection started. PIC arrived ~20 after inspection started. -1 points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility’s employee reporting agreement did not include Salmonella non-typhoidal. PIC was not aware of the addition. CDI - EHS provided updated employee reporting agreement and educated PIC on the requirement under the 2017 Food Code. -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC does not have procedures for cleaning vomit/diarrhea events. CDI - EHS provided sample written procedures and educational poster. EHS educated PIC on the requirement under the 2017 Food Code. Keep cleaning procedures available upon request. REPEAT -0.5 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed incorrect date on sliced ham in WIC. Product had date of 6/11 but PIC stated product was prepared/sliced today. CDI - Date was corrected. EHS discussed ensuring date mark labels are added to product the date product is prepared or opened. Ham was the only item found with incorrect date. -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Procedures not provided during inspection. CDI. Handout was given to PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety; Observed container of lasagna in walk-in cooler with a date mark of 12/26. CDI. Lasagna was voluntarily discarded.

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 plastic spice shaker stored directly on top of pepperoncini's in prep top. CDI. Requirements discussed and shaker was removed.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P; When in use, spray hose at 3 compartment sink hangs below flood rim of middle compartment. Please repair.

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 a need for improved floor cleaning underneath cooking equipment in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a large container of pizza sauce that was past the point of cooling. Temperature of sauce was 53 F. CDI- Sauce was separated into smaller containers and ice was used to assist cooling. I addressed ways to properly cool product with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a large container of pizza sauce that was stored in a large, deep container and covered. Date on container was 7/6/2021. CDI- Sauce was separated into smaller containers and uncovered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of seasonings that was not labeled near pizza flip top. CDI- container was labeled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf OBSERVED in the lowboy, across from grill, breaded chicken fillet, cooked noodles, deli ham, and salami without a date for the items. PIC stated all items were prepared two days ago. CDI. Employee placed correct date on all containers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened box of raw chicken and raw steak stored above mozzarella cheese sticks, fries, and cooked fried ravioli in the reach in cooler. CDI. PIC rearranged items and placed raw chicken and raw steak on bottom shelf. -1.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken wings stored in a box directly on the floor. CDI. PIC placed crate underneath to elevate chicken to be 6 inches above the floor. -0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed handsink faucet and 3 compsink squeeze handle leaking water. -0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatos and cheese cooling incorrectly; tomatos in flip top and cheese with lids on. CDI- Cooling parameters adjusted.

6-501.111 Keep the premises free of insects, rodents, and other pests. House flies observed. Keep up with pest control.

4-501.11 Maintain equipment in good repair. Gaskets damaged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed italian sausage links bearing the date mark of 01-17-20. This product was frozen and rethawed. CDI advised that date of thaw needed to be placed on product for accurate deterimination of date marking. PIC was person who took the product out to be thawed product dated. Points not escalated only item found not to be in compliance.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tphc chart not filled out for pizza sauce. PIC stated he wrote time of opening. CDI advised PIC that tphc per his own procedure state time begins when taken out of cooler.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler, pizza prep unit and rear prep unit in need of replacement. Observed shelving in walk in cooler rusting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese stored inside of reach in 2 door unit at 46 degrees F. Observed pizza sauce being stored on prep counter at 49 degrees F. CDI- Provolone cheese was discarded and out of temp pizza sauce was marked with expiring time stamp. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers mozzarella cheese stored in walk in cooler that did not contain date marks. Observed pre-cooked chicken fillets stored in reach in 2 door unit without any date after said being in unit since last night. CDI- Food items were dated during the inspection. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed dry erase board used as a TPHC time chart contain foods and times that were not present or made during the inspection. Ensure that TPHC board is being filled adequately every business day. CDI- content was erased off TPHC dry erase board. 0 points.

4-502.11 (B) Good Repair and Calibration - PF Food thermometer was not accurately recording reheated piza temepature during observation. PIC is to install a better working thin probe thermometer. VR-.5 points.

3-304.14 Wiping Cloths, Use Limitation - C Observed pizza prep employees carrying soiled cloths on thier waist while conducting food prep. Ensure that cloths are not being used in lieu of hand washing. Ensure that all soiled cloths are laundered and not used on food contact surfaces. 0 points.

5-205.15 (B) System maintained in good repair - C Hot water pressure on outside can wash is not sufficent. Adjust plumbing so that hot water at can wash sink is dispensing at adeqaute pressure. 0 points.

3-304.11 Food Contact with Equipment and Utensils - P Observed raw chicken being prepped at three comparment sink while dirty dishes and conatiners were there. CDI- Chicken was removed from 3-comp sink. Areas was washed, rinsed, and sanitized. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed partially cooked chicken wings being stored in a used cardboard box with no liner. CDI- Chicken wings were removed from box.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken wings being cooked to a temperature of 140 F. PIC stated that they will freeze the wings, then finish cooking them later. Facility does not have approval to interrupt the cooking process. CDI- Chicken wings were cooked to a final cooking temperature of 201 F. PIC will ensure this is done from this point on.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw chicken being prepped at three comparment sink while dirty dishes and conatiners were there. CDI- Chicken was removed from 3-comp sink. Areas was washed, rinsed, and sanitized.

4-202.11 Food-Contact Surfaces-Cleanability - PF Multiuse Food-Contact Surfaces shall be Smooth; free of breaks, open seams, cracks, chips, inclucions, pits and similar imperfections. Observed wooden paddles used for holding pizzas was chipped and no longer smooth and easily cleanable. Replace wooden paddle.

2-102.12 Certified Food Protection Manager - C Observed PIC not a cerrtified food protection manager.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pots of sauce cooling in walk in cooler, tightly covered. CDI, sauce uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving. Clean shelves.

2-102.12 Certified Food Protection Manager - C Observed PIC not certified as a food protection manager.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. CDI, employee corrected by instruction, food employee washed hands per code.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above ready to eat produce. CDI, beef moved to be below ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration below 50ppm chlorine at 3 comp sink as well as at sani bucket. CDI, sanitizer refreshed to 100ppm chlorine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pasta cooked more than 4 hours prior to inspection, at 75F. CDI, PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella cheese held for more than 24 hours without date mark. Bags of mozzarella cheese were opened early on 7/25. CDI, PIC date marked cheese with correct date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time on dry erase board to indicate when items held on time are discarded. Observed "discard in 3 hours" on dry erase board. CDI, begining and end times written on board for pizza and sauce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in deep, covered container in walk in. Pasta did not reach 70F within 2 hour. CDI, PIC voluntarily discarded pasta.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in sanitizer with concentration less than 50ppm chlorine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored without protection from contamination at cash register, not in sleeve.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue at female toilet. CDI, tissue provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. 1 pt - Observed no time on dry erase board to indicate when items held on TPHC should be discarded. Only thing recorded was to "discard in 3 hours". CDI: cooking completion time written on board.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. 0.5 pts - Observed large pot of pizza sauce covered in walk-in cooler while in cooling process. CDI: lid removed and ice was added to cool rapidly.

Repeat: 2 pts. - 4-501.11 Maintain equipment in good repair. Observed gaskets torn on sandwich prep cooler and pizza prep cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 1 pt. Observed torn screen at back door and gaps where outer opening is not protected properly. Repair or keep back door closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts. Observed bleach sanitizer in bucket with wiping cloth reading 10ppm. CDI: bucket was corrected to 50ppm during inspection.

Repeat: 1 pt. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on sandwich prep cooler. Pizza prep cooler gaskets have been replaced. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked pizza dough container.

Repeat - 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on shelf above and next to canned/prepackaged food at back. CDI: drinks were discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - 1.5 pts. Observed employee slicing salami for sandwiches with bare hands. CDI: training provided; hands washed and gloves put on; salami discarded.

General Comment - 0pts. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some products not dated inside sandwich prep cooler. According to employee he was working on updating the dates on the food products. Observed products inside walk-in cooler being dated during inspection. Ensure products area dated when they are prepared and held for more than 24 hours. CDI - products properly dated.

Repeat - 1 pt. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time recorded for pizza sauce and cheese pizza held on TPHC. CDI: proper times recorded during inspection.

General Comment - 0 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without proper hair restraint.

Repeat - 1 pt. 4-501.11 Maintain equipment in good repair. Observed torn cooler gaskets on sandwich and pizza make table.

General Comment - 0pts. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minimal trash on ground behind dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with certification not present. According to staff, certified PIC left to go to the store. CDI: certified PIC later arrived about 20 minutes later.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table and another drink stored on shelf next to dry packaged food items. CDI: drinks relocated to bottom shelf away from food.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser to handsink broken therefore no soap was provided. CDI: soap was provided from a twist cap bottle; PIC later went to the store to purchase single hand pump soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed battery to paper towel dispenser not functioning. Paper towels were being stored on shelf far away from handsink. CDI: battery replaced and dispenser repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs in hot hold unit being held at 120F. CDI: marinara sauce reheated to 177F and meatballs to 176F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time on pizza sauce held under TPHC at pizza prep unit. CDI: time was marked during inspection.

General Comment: 4-501.11 Maintain equipment in good repair. Observed door gaskets torn on sandwich flip top, pizza prep flip top, and walk-in cooler.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purses and bags stored on top of canned food in kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food manager on site. CDI - certified food manager arrived ~10 minutes into inspection.

General Comment - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of ham/turkey in bottom of prep cooler without a date. Product was sliced/prepared on 8/19. CDI - proper date placed on container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Red chlorine sanitizer bucket < 50ppm. Corrected to 50-100ppm during inspection. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Red sanitizer bucket stored on floor at dish area.

Repeat - 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large metal bowl of pizza sauce that had cooled overnight made from room temperature ingredients at 45F (borderline) inside walk-in cooler. Instructed PIC to break portion size down to shallow pans and more batches. Observed a container of spaghetti noodles cooling inside bottom of sandwich make table at 63F with lid on. CDI - container of noodles transferred to walk-in cooler and vented.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pizza sauce containers stacked wet on dish shelf.

Repeat - 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash accumulation on side of shared dumpster.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Large container of pizza sauce that was cooked and cooled overnight in walk-in still at 48F in center of product; 42-43F on outer edges of product. CDI - sauce was voluntarily discarded. New sauce was being prepared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items inside sub cooler measuring > 45F (see temp chart). All items removed and transferred to walk-in cooler and temperature was dropping during inspection. Repair company was notified. Verification required to ensure cooler is repaired and temperature is 45F/below.

General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large container of pizza sauce cooling in walk-in cooler at 48F in center with lid still on. CDI - pizza sauce was discarded; cooling methods were discussed.

Repeat: 4-501.11 Maintain equipment in good repair. Gaskets torn on both prep coolers. Gaskets need to be installed. PIC indicated that he needs special equipment to install gaskets himself. Prep cooler on cook line not working properly. Measuring around 50F. Repair company was notified.

General Comment: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Minimal trash on ground outside dumpster.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Certified food protection manager not present at beginning of inspection. Returned about 20 minutes later.

4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine sanitizer bucket at 0ppm. CDI - dumped and refilled with proper concentration,.

4-501.11 Maintain equipment in good repair. Torn gaskets on prep cooler reach-in door at sandwich make table, pizza make table, and right side freezer door. Repeat. All gaskets are on order.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Damaged lids to shared dumpster. Owner has called landlord and new dumpster is on order. Repeat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have CFM.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Upon entering establishment three instances of bare hand contact was observed from front counter. Employee handled two hot subs, and fries for an order. Food was given to customer before intervention could be made. CDI - employees directed to wash hands and put on gloves.

I is 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers stored above prepped vegetables and deli meats. CDI: PIC rearranged. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Sicilian bread stored in blue plastic bags. No box on premises to determine if food grade. Bags being reused according to PIC. CDI: PIC directed to discontinue reusing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer stored clean with tomato debris and seeds. PIC indicated slicer was used prior to 4 hours before and had been cleaned. Can opener blade with debris. CDI: Items sent to dish area to wash. REPEAT VIOLATION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Two buckets of Pizza sauce made from stock sauce prepared yesterday was cooling greater than 4 hours above 45 F. CDI: PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pizza sauce cooling greater than 4 hours above 45 F. Sauce was in large buckets with a lid in the walk in cooler. CDI: PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. All spices in establishment unlabelled (salt, pepper, powdered cheeses, etc.). CDI: PIC labelled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door open during entire inspection until PIC directed to keep it closed. CDI: PIC closed door and latched it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Five wet wiping cloths held on prep surfaces. CDI: PIC placed cloths in sanitizer buckets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Aluminum to go containers and lids stored service side up on low shelf under slicer exposed to contamination from sandwich prep area and slicer. CDI: PIC inverted.

4-501.11 Maintain equipment in good repair. Torn gaskets on prep cooler reach in door at sandwich make station. Torn and broken gasket on right side freezer door. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Damaged lids and open door on dumpster. Dumpster shared with other facilities. Maintain dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Excess litter surrounding dumpster area including boxes, food, and other debris. Dumpster shared with other facilities. Maintain area clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Coats and book bag stored in dry storage area. Cell phones stored in direct contact with consumer food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with dried food debris on it and a deli slicer that had not been used today with dried lettuce on the back of the blade. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sliced tomatoes at 51F in a flip top cooler. PIC stated the tomatoes had recently been cut. CDI- tomatoes were relocated to the reach in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza sauce being stored at room temperature without a time sticker. PIC informed me the sauce was set out at room temperature at 11:00AM. CDI- time sticker was added to sauce container.

4-501.11 Maintain equipment in good repair. Observed one torn walk in cooler gasket, two torn flip top reach in cooler gaskets at the sandwich preparation station, and two torn flip top reach in gaskets at the pizza prep. station. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large wooden butcher block with scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease accumulation on a shelving unit above the sandwich flip top preparation cooler and debris accumulation on the canned good storage shelving.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the trash can in the women's restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open while not in use. Facility shares a dumpster with several other businesses. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup in and around the dumpster enclosure.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed two employees use their bare hands to place pizzas into to go boxes. CDI by instruction.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the mens restroom. CDI- sign provided today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce at 120F and meatballs at 117F in a steam well. CDI- both items were reheated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers of mozzarella cheese in the walk in cooler that were prepared on 11/6 and not dated. CDI- cheese was dated.3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several deli meats dated 10/31 in the walk in cooler such as ham, turkey, and salami. CDI- all foods dated 10/31 were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility not using their TPHC sheet to keep track of their foods being held at room temperature. Observed 3 strombolis prepared at 2PM, pizza sauce put out at 2:30PM, and one cheese pizza placed at at 3:00PM not on the TPHC recording sheet. Facility operator was also unable to provide me with TPHC documentation. CDI- times were added to the TPHC log and a handout was given for TPHC procedures.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has several thin foods on site but does not have a thin probed thermometer. VR in 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee stated that equipment such as baking pans were dried using a wiping cloth.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster lid propped open.

2-102.11 Demonstration - C. At least one person with managerial responsibilities shall be on site during all hours of food preparation and have an ANSI certificate. Observed no PIC on site with ANSI certification.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer shall have a concentration of 50-200ppm. Observed one bucket of sanitizer at 0ppm chlorine concentration. CDI by dumping and refilling at proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods shall be datemarked once opened from their original packaging if held for more than 24 hours. Observed several large containers of shredded mozzarella cheese in the walk in cooler not dated. PIC stated they were shredded yesterday. CDI by adding datemark until documentation can be provided that states the cheese has a moisture content below 50%.

7-102.11 Common Name-Working Containers - PF. Working containers used for storing toxic materials shall be labeled with the common name of the material. Observed one spray bottle of degreaser not labeled. CDI by adding a label.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification. CDI by instruction. Repeat

2-401.11 Eating, Drinking, or Using TobaccoEmployees may drink from a closed beverage container if contamination of equipment and hands is prevented. Observed several employee beverages covered with tin foil and employees touching tin foil to remove cover for drinking. CDI by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours shall be kept for 7 days at 41 degrees and below and 4 days between 42 and 45 degrees F. Observed a container of sausage with a date of preparation of 8/21 and a container of turkey in flip top prep cooler with a date of preparation of 8/21. CDI, operator discarded sausage and turkey. Improvement made since last inspection.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping clothes stored on shelf below pizza prep table.3-304.14 Wiping Cloths, Use LimitationContainer of sanitizer solution shall be stored off the ground and so they don't contaminate equipment, utensils, food, and single-service items. Observed a spray bottle of chlorine sanitizer hanging over prep sink.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed shelving above flip top prep unit accumulating some dust.