BRIXX WOOD FIRED PIZZA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed 130 degree water in a hand sink that was making it difficult to wash hands. CDI - Temperature valves were adjusted and water temperature came down. Observed missing hand wash sign for the bar hand sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one 50 degree pre-stacked bowl of salad lettuce. CDI - Item was voluntarily discarded. No points taken due to improvement from previous inspection.

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 one open gallon of milk without a date mark. CDI - Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of sanitizer stored above focaccia break. CDI - Item was removed.

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 a container of cooked shrimp attempting to cool with a tight lid. CDI - Lid was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth stored on top of a prep cooler.

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 wet-stacked dishes.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatter proof bulbs above the service window.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce slicer stored as clean with food debris between the blades, located hanging over 3-comp sink. CDI- PIC removed container to dish machine. 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 milk and house ranch temping above 41F in low RIC on expo hall. Ambient temp of unit was measured at 48F with thermopop. PIC removed milk and house ranch to rapidly cool in WIF. PIC believes unit is in defrost after door was opened too long. EHS observed ambient temp of unit decreased after write up was completed. VERIFICATION REQUIRED 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 4 containers of diced BBQ chicken mix cooling at a rate below 12F/min due to being densely packed with tight fitting lids. Observed grilled diced chicken in containers with tightly fitted lids. CDI- EHS discussed effective cooling methods, PIC removed tightly fitting lids and unstacked diced BBQ chicken, and removed grilled chicken to sheet pans. *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 .

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 wiping cloths stored on prep tables with visible soilage. CDI- PIC removed cloths from prep tables.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine doors in need of cleaning due to food debris, residue, and black buildup accumulation. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat pasta and cooked onions in refrigerated drawer at prep line. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tomato sauce cold holding at 51F in walk in cooler. Tomato sauce was prepared day of inspection at 6:40AM according to date marking sticker and kitchen manager. Tomato sauce consisted of canned tomatoes, spices, and roasted garlic. Tomato sauce did not meet cooling parameters for TCS food prepared with room temperature ingredients. CDI - Tomato sauce was discarded. 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 large tightly covered Cambro of tomato sauce cooling in walk in cooler. Tomato sauce did not meet cooling parameters for TCS food prepared with room temperature ingredients. CDI - Tomato sauce was discarded and cooling methods were discussed. PIC has been encouraged to refrigerate cans of tomato sauce, use ice wands, use ice baths, and to reduce the volume of tomato sauce needing to be cooled -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in pizza dough area of kitchen. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelving with clean plates and utensils. Observed employee drink stored on shelving above three compartment sink. CDI - Employee drinks were removed. Designate and area for the storage of employee drinks away from clean equipment, utensils, and food. -0.5 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on unclean portion of ice machine. CDI - Ice scoop was moved to dishwasher to be washed, rinsed, and sanitized. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no functioning max/min thermometer in establishment during inspection. A verification will be conducted by November 24th, 2023 to determine if establishment is in compliance. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with olives and tomatoes inside. Keep handwashing sinks clean and clear. CDI - Olives and tomatoes were removed by regulator. -0 points-

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 portioned salmon wrapped in plastic cooling in walk in cooler. CDI - PIC moved items to shallow baking sheet to continue cooling procedures. -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .