INIZIO PIZZA NAPOLETANA

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed broken/missing seal between the wall and back of the 3-comp sink. Repair/replace caulking between 3-comp sink and wall.

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 dark residue build-up on wall behind 3-comp sink. PIC to address cleaning frequency of wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with food debris and residue accumulation. PIC stated last cleaning date was prior week. CDI- PIC removed item to be w/r/s. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice dispenser with black buildup. Increase cleaning frequency.

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 marinara prepped on today fail to have a change in temp after 30 minutes. CDI- see item #33. 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 .

3-501.18 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 ham and caramelized onions being held in salad prep top without date mark. PIC stated that items were pulled from larger containers with date marks. Ensure items removed from larger containers have correct date marks throughout establishment. CDI- PIC had correct dates marked on container. Observed open container of milk held in WIC without date mark. PIC was unaware of when item was opened. CDI- PIC had correct date marked after speaking with food employee. *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 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 large container of marinara fail to have a change in temp WIC. Marinara was being held in a deep densely packed container with a tight fitting lid. CDI- EHS discussed effective cooling methods, PIC removed lids from container and added an ice wand and stir. *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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after handling personal phone before engaging in food prep. CDI- PIC had food employee properly rewash hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands after handling chemicals and unclean dishes before returning to prepping TCS food. CDI- EHS discussed when to was procedures, PIC had employee properly rewash hands.

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 41F. -P. Observed marinara temping above 41F that had been cooling overnight in WIC. CDI- PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooked sausage prepped on 7/14 and cooked broccoli prepped on 7/12 held in low 2D RIC. CDI- PIC voluntarily discarded item, EHS discussed date marking procedures. 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 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed marinara held in steamwell without date. PIC stated that item is cooked, placed in steamwell, and cooled to be used the following day if leftover. CDI- PIC was aware of day of prep and applied correct date mark. 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 large container of marinara fail to cool through parameters in WIC. Marinara was being held in a deep densely packed container with a tight fitting lid. CDI- EHS discussed effective cooling methods, see item #20. *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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on 2D prep unit and low 2D RIC torn and disrepair. Replace gaskets.

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 stacked and covered containers of chopped romaine cooling in walk in cooler. Chopped romaine had a temperature of 51F. After 30 minutes of cooling temperatures were measured at 49F failing to meet proper cooling parameters. CDI - Containers were unstacked and uncovered to allow cold air to flow in and around food. Proper cooling methods were discussed with PIC -1.5 points- 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 .

3-501.15 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 stacked and covered containers of chopped romaine cooling in walk in cooler. Chopped romaine failed to meet proper cooling parameters. CDI - Containers were unstacked and uncovered to allow cold air to circulate in and around food. -0 points- 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 unlabeled containers of ingredients on shelving in kitchen and along prep line. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in dish pit area. Control insects to prevent infestation. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut romaine lettuce at 50F and salami at 49F in flip top unit. All other TCS food in flip top unit were 41F or below. CDI - PIC stated that items in salad flip top cooler are held for less than 4 hours. PIC has been advised to update TPHC procedures to indicate items in flip top cooler are being held on TPHC. TPHC procedures were updated during inspection to include TCS food being held in salad flip top unit. TPHC procedures were reviewed with PIC. -0 points- 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 .

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 food debris in gaskets of reach in coolers at prep line. Recommend higher frequency and more thorough cleaning. -0 points-

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 heavy food splash on walls in dish pit area, food debris under shelving in prep area, and on floor in between cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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. Observed employee drink stored with dry storage items on shelf. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink to be 0ppm. Sanitizer container was empty. CDI - PIC exchanged empty sanitizer container for full container. Sanitizer concentration was 200ppm. -1.5 points- 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

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 container of marinara at 48F in walk in cooler. Date marking indicated item was prepared day prior to inspection (4/21). PIC stated that item was incorrectly date marked and had been prepared day of inspection. CDI - Date mark was corrected and lid was removed to allow proper cooling. -1.5 points- 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 .

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 tightly covered large plastic containers of marinara sauce and pizza sauce cooling in walk in cooler. CDI - Covers were removed to allow warm air to escape and cold air to circulate in and around food. -0 points- 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to go boxes left upright and open at drink station. -0 points-

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 numerous unlabeled containers in pizza dough prep area. PIC identified contents to be salt. Label containers of food -0 points-

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 build up of food splash and residues on non-food contact of cold holding equipment and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 abundance of flour and food debris on flooring, behind shelving in corners, and under prep equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with unknown contents stored throughout food prep area. CDI - PIC identified contents to be spray sanitizer and labeled all spray bottles. -REPEAT- -1 point-

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 covered container of pizza sauce cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate around food. -0 points- 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 abundance of flour and food debris on flooring behind shelving in corners and under prep equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. CDI - PIC identified contents to be quat sanitizer and labeled spray bottle with name of contents. -0 points-

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 build up of debris and dust on vent fans in walk in cooler. Observed food splash on walls near prep areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce being stored in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed table mounted can opener with build up of soil on blade. CDI: PIC removed item from use and placed for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salami in sandwich prep stacked high above rim of container being held at 47F. CDI: PIC stated item was placed in prep 45 minutes prior to EHS taking temp. PIC removed item from sandwich prep and placed in WIC to lower temp to 41F or less before placing back on prep unit.

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 3 containers of pumpkin base in RIC date marked 11/3. PIC stated items were actually prepared on 11/13. CDI: PIC corrected labels. Observed a container of cooked sausage in WIC labeled 11/10. PIC stated item was in freezer and pulled 2 days ago. CDI: EHS educated PIC on proper date marking procedures when freezing items and item date mark was corrected.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths hanging from equipment shelving. PIC stated cloths were used to dry pans after washing. EHS educated PIC that all equipment and utensils must be air dried only and cloths should be kept in sanitizer between uses.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed sanitizer in 3-compartment sink at 100 ppm of quat. Facility was actively washing. CDI - PICr remade the sanitizer and is now at 200 ppm of quat. -REPEAT- For more information please visit: http://meck.co/FoodSafety 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 .

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 sliced tomatoes expired, date 8/12. Observed hand in house lemon cannoli filling expired, dated 8/7 CDI - PIC voluntarily discarded foods. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed already cooled marinara in the walk in cooler uncovered. Once already cooled protect food by covering to prevent contamination. CDI - PIC covered during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with their hair not restrained enough and observed food handlers without beard guards.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic ramekin used as a scoop . Provide a scoop with a handle in food.

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 lunch bag on the middle shelf of the walk in cooler. CDI - PIC relocated bag to the bottom shelf to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the 3-compartment sink (actively washing) was at 50 ppm of quat. CDI - Sanitizer was remade during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in the lower half of the prep top cooler at 46F. Discussion with the PIC and he stated that they had just prepped. CDI - PIC removed from container and placed in the walk in cooler to properly cool down to 41F.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut tomatoes in reach in prep cooler jut cut but covered with a lid. CDI - discussion with proper cooling methods, product was uncovered and placed in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans and bowls wet stacked. Allow to air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the smal prep top cooler scratched and scored.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf In discussion with the PIC, the handsink in the dough room is used to obtain water the dough. CDI - Explained to the PIC that since there are paper towels and soap that this sink is intended to be a handsink since it is a prep area. Water is to be obtained for the food prep sink.

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 the following foods without time stickers: pesto, Buffalo mozzarella and pizza sauce. CDI - allowed PIC to place times since time of removing from temperature was determined.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed already cooled sausage and sliced ham on a speedrack in the walk in cooler uncovered. Once already cooled protect food by covering to prevent contamination.

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. CDI: Discussion w/ PIC, Josh, regarding clean up plan: provided plan from NCDHHS EH.

2-401.11 (B) Store employee drinks to prevent contamination of exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Drinks must be stored in covered containers. Observed employee canned beverages stored above and beside food. CDI: beverages were relocated properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm sanitizer at final rinse cycle of dish machine ware wash - Ran dish machine several times to verify 0 ppm. CDI: Machine was primed and re-checked - 50 ppm at final rinse.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of romaine at 45F. CDI: voluntarily discarded and replaced w/ pan at 41F

7-201.11 Store toxic materials & sanitizer to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and glass cleaners stored on prep surfaces (glass cleaner& sanitizer) & above food (sanitizer). CDI: Items removed and properly stored.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bag of flour stored on the floor in dough prep room. CDI flour placed on storage rack. Repeat 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed prep/stirring of large container of sauce on the floor; utilize prep table or cart instead.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed soiled towels stored on boxed items under front counter area. If intended to remain dry, need to maintain clean; if intended to be wet towels, store in sanitizer and replace when soiled. CDI: towels taken to storage for laundering.

4-903.11 (A) Store cleaned plates (equipment, utensils, linens) in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Observed clean plates for customer self-service, in dining area beside ice machine, stored w/out guard or covering. Also observed box of new glassware stored directly on the floor.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dishmachine not properly sanitizing (10ppm). Sanitizer jug was empty. CDI - PIC obtained a new jug and primed and is now at 50 ppm of chlorine.

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 Buffalo cheese and goat cheese dated for 8/16, expired. CDI - PIC voluntarily discarded. -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 ham and cheese just prepped, placed in plastic containers and covered, in the walk in cooler and reach in cooler. CDI- PIC removed covers and ham was placed on sheet pans and into the walk in cooler to properly cool to 41F or below. Discussion on properly cooling prior to covering.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the establishment due to the back door being open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of canned tomatoes on the walk in cooler floor. Elevate to prevent contamination. -REPEAT-

2-402.11 Effectiveness-Hair Restraints - C Observed food handler prepping pizza dough and hair restraint not effective.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service cups stored under the handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed containers used to stored utensils and equipment accumulating food debris. Clean and maintain.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a bag of trash stored directly infront of the hand sink. CDI. PIC removed.

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 fish, tomatoes in RI, Ham, salami, sausage in the WI without date marks on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of produced in the WI stored directly on the floor. Needs to be removed above the ground. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed sauces in the WI from yester day without covers on them. CDI.PIC placed covers on them.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow preventer at the can wash area. Needs to install one. Will be back in 10days to check on it.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up on the filters in the ceiling Needs to be cleaned.

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 buffalo mozzarella, pesto, garlic oil beyond 7 day date mark. Discarded voluntarily.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. Move to shelving.