CICIS PIZZA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes in the display, beef and tomatoes in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-501.19(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 no time stamp for pizzas on TPHC. CDI- PIC indicated that they were made less than 30 minutes ago and had time on them.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter. Store wiping cloths in properly concentrated sanitizer between uses. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area. Repeat

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 cleaning needed in non food contact parts of the ice machine.

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 standing water on the floor by 3 comp sink. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food.

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 containers without label. Repeat

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter. Store wiping cloths in properly concentrated sanitizer between uses. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper no paper towels at hand sink during inspection. CDI. PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in cleaned dishes stored in clean dish area. CDI. PIC removed to be washed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices containers without label. Cdi. Pic labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter. Store wiping cloths in properly concentrated sanitizer between uses.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area. Repeat

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 cleaning needed in RI by the oven and pizza racks. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed one of the female waste bin without cover.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food.

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 employee touch pizza with bare hands after it was cooked. CDI- Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 no time stamp for pizzas on TPHC. CDI- Discarded. New pizzas placed on TPHC and time stamp marked.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

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 pizza racks in need of cleaning. Observed bin housing slicer parts in need of cleaning.

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 low grout throughout kitchen area. 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 floors in need of cleaning under and around equipment.

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 beverage being stored on top of container of food in prep area. CDI: Employee relocated beverage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed three containers of marinara sauce being held at 111F on shelf under buffet. CDI: PIC voluntarily discarded marinara sauce. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of pizza sauce and two containers of shredded cheese being held in WIC all at 43F. CDI: PIC voluntarily discarded items. REPEAT.

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 all pizza being held on racks and on buffet on TPHC without times to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded items.

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 a covered plastic bus tub of cooked noodles cooling in pizza make reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lid from bus tub and placed noodles in WIC to rapidly cool.

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 on wall mounted pizza racks. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of pasta noodles being held at 120F on buffet. CDI: PIC voluntarily discarded noodles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods being held in pizza prep top cooler above 41F. PIC stated cooler was turned off to be cleaned and food was removed from prep top during cleaning process and held on prep counter. CDI: PIC turned cooler back on and foods were back below 41F within 30 minutes.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza’s on wall rack and entire buffet being held on TPHC with an expiration time of 2:40pm and as of 2:55pm, pizza’s were not discarded. CDI: PIC discarded all pizza’s on wall rack and buffet.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of ant and roach killer designated for household use only being stored near storage shelf in back storage room. CDI: GM stated it was from her house and removed it from facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Contact pest control service provider to assess issue. REPEAT

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 all pizza being held on TPHC not marked with a time to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded all pizzas on buffet line. 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 several working containers of sauces and dressings not labeled. Facility had printed labels hanging from wall that were for working containers but PIC stated labels fall off so they do not place them on containers. Ensure working bottles are labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Contact pest control service provider to assess issue.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 soiled wiping cloths being stored on prep counter. Store wiping cloths in properly concentrated sanitizer between uses. REPEAT

4-501.11 Maintain equipment in good repair. Observed door of reach in prep cooler with a loose hinge that when closed has to be adjusted to enable the other door to prep cooler to be closed. Repair loose door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored in hand sink near pizza oven. CDI: PIC removed item

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken soup hot holding on bar below 135F. Soup had been on the bar less than 4 hours. CDI: Employee reheated item to above 165F. No points taken today due to only being one item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bus tub of shredded cheese being stored on top of prep unit, item was above 41F. Observed cut lettuce in salad prep unit above 41F. CDI: Both items were voluntarily discarded. 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 .

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 pizzas being held on TPHC without timers set indicating a discard time. PIC stated pizza had been on TPHC less than 15 mins. CDI: PIC set timers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets holding wet wiping cloths at 50ppm quat. CDI: Employee changed sanitizer buckets, new concentration is 200ppm quat.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near pizza oven. Repair item.

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 damaged ceiling tiles throughout the establishment. Observed damaged walls near employee storage in back hall. Flooring near pizza oven is in need of re-grouting. (Transitional items).