CRUST PIZZA, THE

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. EHS observed marinara sauce in walk in cooler that had been cooling from the night prior at 44F. CDI- PIC voluntarily discarded. -1.5- 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 .

3-501.15 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 EHS observed marinara sauce in walk in cooler at 44F, product had been cooling overnight. Sauce was in a large deep metal pan with a lid. CDI- PIC voluntarily discarded. -0- 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed dry wiping cloth used to wipe off cutting board with visible debris present. EHS advised that towel should be placed in sanitizer solution or taken to laundry area. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed dough scraper laying in cheese with handle in the product. -0-

4-501.11 Maintain equipment in good repair. EHS observed gaskets in unit containing pizza sauce were torn. Replace. EHS observed shelving in same unit beginning to rust. EHS observed ice build up in the walk in freezer. EHS observed that part of the door latching mechanism is missing which could be resulting in the seal not being tight and letting in warmer air. EHS advised to monitor/service the unit and protect items while cooling since facility primarily cools in the freezer. -0.5-

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. EHS observed an employee beverage stored above single service items in dry storage and one above multi-use equipment/food prep area. -0-

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. EHS observed that two containers of brown sugar were not baring labels. CDI- PIC labeled the containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without the use of a beard restraint. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in a lowboy unit holding temperature at 43-44F. All other items in the unit were at 41F or below. CDI- PIC voluntarily discarded the shredded cheese. -1.5- 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 .

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 Gorgonzola that was prepped and cooling in a deep container and covered with a lid. EHS observed the product at 45F with approximately 45 minutes left to cool. CDI- PIC placed Gorgonzola on a sheet tray and placed it into the walk in cooler. Cheese cooled to 35F within 15 minutes. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above cooked chicken on a speed rack in the walk in cooler. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice wands stored as clean in the walk in freezer with visible food debris on them. Observed a few plastic containers stacked with sticker residue, sticker residue touching the food contact surface of the containers. CDI- Items were taken to be w/r/s.**REPEAT** 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored above prep surface in pizza dough room and mediation stored on shelf near single service items in server area. CDI- PIC relocated medication to office.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on shelf with single service items. EHS advised PIC that a designated area for employee belongings stored should be designated where contamination of facility equipment, supplies or food could not occur.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two containers of cooked chicken stored with no lid on container. CDI - PIC added lids to containers. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer that was in use today and cleaned but stored soiled with food residue. CDI - PIC instructed food employee to break down slicer and 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored on hood vent above convection oven with food residue on probe of thermometer. CDI - PIC moved thermometer to dish to be W/R/S. (1.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans by dough prep area being wet nested. (0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs being stored above cheese in the walk in cooler. CDI- PIC moved cheese to another shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of bowls being wet nested in dish area. CDI-PIC staggered the dishes to air dry.

4-501.11 Maintain equipment in good repair. Observed Make table under repair. Work order has already been put in prior to inspection and awaiting repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the warewashing area. CDI- PIC provided.

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 sautéed onions exceeding days (dated for 8/23). CDI - PIC voluntarily discarded Observed the sticker is adding an extra day. The day of prep + 6 days 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes and pre-cooked diced chicken cooling from ambient temperatures and missed 4 hour cooling window. CDI- PIC voluntarily discarded foods. -points not escalated due to improvement- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of bleach and water in unlabeled spray bottle. CDI- PIC voluntarily discarded mixture.

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 2 metal containers of sliced tomatoes and one plastic container diced chicken cooling from ambient temperatures while tightly covered with lids. CDI- PIC Voluntarily discarded tomatoes and chicken due to missing 4 hour cooling window. REPEAT -points not escalated due to improvement- 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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food prep. CDI-Employee properly washed hands and then donned gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed three large containers of pizza sauce, prepared from room temperature ingredients, not cool to 41F or below within 4 hours. CDI-PIC voluntarily discarded TCS pizza sauce that did not quickly cool.

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: 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 . Observed open whole milk and liquid egg product without date marks. PIC stated both were opened yesterday. CDI-PIC added correct date mark to both opened RTE TCS foods.

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: 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 . Observed three large containers of sauce that did not quickly cool. All three containers were deep and tightly covered. Observed condensation on lids. CDI-EHS discussed improved cooling methods with PIC and PIC voluntarily discarded TCS food that did not quickly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of dough on floor in WIF. CDI PIC put boxes on shelf

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 1 sanitizer bucket on prep table while employee was prepping onions. CDI PIC moved bucket.

REPEAT 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 label worn off on barbecue sauce squeeze bottle. Recommend replacing labels on salt/seasoning shakers as they are beginning to wear off as well. CDI-Items were relabeled.

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 Observed dented cans stored on dry storage shelf and unsegregated from food for sale. CDI-Separated for return for credit.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple dry wiping cloths visibly soiled in need of replacement.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed very minor wet stacking of metal pans on clean dish shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue from date marking tape on stacked clean metal food pans. CDI - PIC addressed cleaning and sanitizing procedures with employee and pans were placed in dish area. 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 .

3-501.15 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 sliced ham recently prepped and placed in walk-in unit with lid fastened. CDI- Lid removed so food would actively cool. 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 .

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 a couple unlabeled olive oil bottles and salt shakers.