BISONTE PIZZA CO

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dining area. Increased frequency of pest control is recommended.

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 bottom of reach-in freezer and bottom of pizza prep low boy with build up of food debris. Clean as needed.

-REPEAT- 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 multiple ceiling tiles above pizza oven missing. Per PIC, facility is waiting for contractor to fabricate grid to lower drop ceiling 3 inches due to exhaust fan installation. Replace ceiling tiles once construction is completed. 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 ceiling vents with dust build up. PIC to address cleaning frequency. .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed green peppers and tomatoes over ready-to-eat mushrooms and deli meat. PIC moved unwashed produce below RTE foods. 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 splash debris on plastic containers stored as clean. Observed food debris in bin used to store clean container lids. CDI - PIC moved all items to 3-comp sink for 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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed deli meat slicer with visible debris. Per PIC, slicer was last used yesterday. CDI - PIC had slicer cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed single container of feta cheese crumbles above 41F in sub prep top. All other items in unit were below 41F. CDI - PIC voluntarily discarded cheese. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few metal containers wet stacked on clean dishes rack. PIC moved items to self-draining position.

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 wrapped pizza boxes stored on the floor by pizza oven. PIC moved items off of the floor.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach-in freezer door. Observed rust on bottom shelves of pizza dough prep table. Repair or replace door handle and shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without test strips to measure QUAT sanitizer. 10-VR required.

-REPEAT- 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 multiple ceiling tiles above pizza oven missing. Observed open section of wall above junction box. Replace ceiling tiles and open wall section. 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 ceiling vents with dust build up. PIC to address cleaning frequency. .

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink beside pizza prep top/unit without soap. CDI: PIC placed soap at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink beside pizza prep top/unit without paper towels. CDI: Paper towels placed at sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding chicken wings and pizza by the slice on TPHC, without written procedures. CDI: Procedure sheet was provided via email. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 chicken wings and pizza by the slice being held on TPHC without time labels. CDI: Time labels were placed on items.

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 spices in containers without labels. Observed spray bottle with water used for food without a label. Label items.

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 bottom of reach in freezer with build up of food debris. Clean as needed.

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 multiple ceiling tiles above pizza oven missing. Replace items. REPEAT 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 flooring throughout facility in need of cleaning especially around and underneath equipment. Observed ceiling vents with dust build up. .

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 facility cooling two large bus tubs of shredded cheese in the 3 door RIC. The containers were covered and had two bus tubs stacked on top of them. EHS advised that cooling rate is to slow and another method should be due used. CDI- PIC spread out the cheese on sheet pans and placed it into the walk in cooler to rapidly cool. **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 .

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

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 facility using scoop without a handle in nonTCS foods. CDI- Scoop was removed from the container.

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 two holes in the wall where electrical wires were accessed. PIC stated that they have a work order in to repair the wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, cooked chicken and feta at the sub flip top, shredded mozzarella at the pizza prep unit holding above 41F. See temperature chart. CDI- PIc voluntarily discarded the 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shredded lettuce and two containers of mozzarella without date marks. CDI- PIC stated that items were prepared yesterday during their shirt and labeled the products accordingly. 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 . 3-501.18 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 ham with a date of 8, which PIC previous stated means the day of the month the item was prepared, in the pizza prep unit. CDI- PIC voluntarily discarded the item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of bleach and degreaser without labels during the inspection. CDI- PIC labeled the spray bottles. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bleach spray bottles with over 200ppm of chlorine. CDI- PIC remade the sanitizer solution at 100ppm.

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 two containers of mozzarella cheese in the three door reach in cooler that had no change in temperature from 11:30AM to 1:00PM. Cheese was in deep container and covered. CDI- Items were moved to the walk-in cooler to rapidly cool. EHS verified that items cooled to 42F and 43F once split into smaller container and placed in WIC. EHS advised PIC that they still have about 1.5 hours left for the cooling process so check items frequently to ensure they reach 41F or below. 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 .

6-404.11 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 multiple cans with severe dents along the seams where stored on the rack with non-dented cans with no clear marking of segregation. CDI- PIC moved cans to a shelve and labeled them as dented and not for use.

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 on non-food contact portion of meet slicer, on the back side of the piece that holds the blade on . Increased cleaning frequency is recommended. CDI- PIC took item to 3-compartment sink to be washed, rinsed, and sanitized.

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 on non-food contact portion of meet slicer, towards base. Increased cleaning frequency is recommended. (-0.5)

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 deterioration of wood at divider between 3 comp sink and can wash; material is no longer smooth and cleanable or non-absorbent. Repair or replace at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with accumulation of film and food debris. 10 day VR required. (-1.5) 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat over 400ppm in sanitizer bucket. CDI- PIC dilutes sanitizer to 300ppm. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout the facility. Increased frequency of pest control is recommended. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two buckets of raw chicken wings holding at 43F in lowboy cooler. PIC stated that the wings are taken from RIC and portioned into the buckets this morning. CDI- PIC moved wings to WIC to quickly cool back down to 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 opened bag of cut lettuce and ham chub with no date marks. PIC stated that lettuce was opened yesterday, and ham was opened 3/15. CDI- dates added. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints while preparing food. REPEAT

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 501.19 (B) or (C). -Pf. - Observed 1 container garlic butter held out of refrigeration on shelf. CDI, garlic butter added to TPHC procedures and PIC stated will keep refrigerated and / or use TPHC for garlic butter when needed. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint when preparing food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed drill with bit used to mix sauce according to PIC and stored on prep table. Ensure equipment is used according to manufacturers specification and proper equipment and food contact surfaces are used and ANSI certified or equivalent

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed several pages missing from procedures posted. CDI, new procedures emailed to establishment. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Obseved open employee beverages.

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 pizza sauce cooling at 78 degrees F at 1:39pm. At 2:10 Pizza sauce remained at 78 degrees F . Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, sauce transferred to shallow uncovered containers to rapidly cool. Other methods such as pre-chilling ingredients, ice bath and use of ice wands discussed with PIC as effective cooling methods. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed TPHC used for pizza slices and logged with start time but no written procedures available. CDI, procedure handout emailed to PIC and completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation '

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 sauce cooling in deep covered container. CDI, sauce relocated to shallow uncovered bins to rapidly cool. Proper cooling methods such as ice baths, use of ice wands and prechilling sauce containers discussed with PIC. Cooling method handout provided to PIC. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with watch and another wearing wrist band. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee without hair restraint.

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-service pizza boxes stored on ground.

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 food and lint roller stored on prep table.

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 pizza slices on TPHC procedures but no 4 hour start and end time was observed for pizza. CDI-PIC placed a time stamp on pizzas. -REPEAT VIOLATION-

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 working containers of spices and sauce containers near prep table and flip top units.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs over portioned containers of in house made ranch in walk in cooler. CDI-PIC rearranged 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 badly worn cutting boards at front pizza prep cooler as well as main prep top table near reach in coolers. A verification visit will be conducted within 10 days to see that cutting boards are replaced or discarded.

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. 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 a container of cut tomatoes cooling in reach in cooler and not meeting the cooling rate. CDI-PIC placed cut tomatoes on sheet pan and placed in walk in cooler for rapid cooling.

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 pizza slices on TPHC procedures but no 4 hour start time was observed for pizza. CDI-PIC placed a time stamp on pizzas.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed multiple sanitizer buckets in facility above 200ppm chlorine sanitizer.

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 cooler cooling for an hour while covered with plastic wrap and a lid. CDI-Lid and plastic wrap was removed for rapid cooling.

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 grease and debris build up on storage racks near walk in cooler. Clean to remove buildup.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at womens restroom hand sink as well as leak at hand sink beside reach in coolers and grill. Both hand sinks left pooled water below sink. Repair leaks.