SINGAS FAMOUS PIZZA

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the holder arm to the deli slicer to have accumulations of food debris on its food contact surfaces. PIC stated it is not used often with the last time being approx. a week ago. CDI - PIC removed pusher arm and placed into 3 compartment sink 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 (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 the thermometer used in the facility to be stored with old food/sauce debris on the probe. CDI - Thermometer cleaned immediately.

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 2 containers of cooked chicken cutlets to be stored in the WIC with a date mark of 5/8 and one container of cooked sausage links with a date mark of 12/28. PIC stated that one container of chicken was cooked on Sunday and the other was pulled from the freezer on Thursday with the sausage links being pulled from the freezer on Thursday as well. PIC stated that with the chicken and sausage they are cooked weekly and the extra is frozen to be used as needed. EHS explained that original cook dates as well as pulled from freezer dates are required on the containers. PIC stated staff has been getting lazy with taking old labels off of the containers which is why the dates observed today were not correct. REPEAT. CDI - PIC date marked all 3 containers with cook/prep dates and the 2 containers pilled from the freezer were labeled with pulled from freezer dates. - Observed insert containers of sliced ham, cut meatballs, sliced tomato, and mozzarella cheese to be date marked for 3/25 in the opentop refrigerator. PIC stated that they are all from this Sunday as they often go through multiple containers a day and are closed on Mondays but staff does not change the date marks when refilling the containers. EHS advised the PIC that if the date mark labels are not proving to be an effective date marking system they must adjust the system to one that works for the facility such as white boards or paper logs. EHS also advised that should the smaller insert containers be filled from bulk batches in the WIC they must match the bulk dates. REPEAT. CDI - Date marks corrected to proper 8/9 dates. 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 .

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 aluminum tray lids to be stored with their food contact surfaces face up and directly beneath the paper towel dispenser in the kitchen, subjecting the food contact surfaces to potential contamination. REPEAT. CDI - Aluminum tray lids moved and inverted so their food contact surfaces were face down.

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 the interior base of the 1 door RIF to have accumulations of food debris.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage on the prep table. CDI - drink relocated REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 cartons of unwashed cherry tomatoes sitting on ledge in prep top. CDI PIC moved unwashed tomatoes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of sliced ham and a pan of pepperoni int he prep top above 41F. PIC stated that it was filled an hour ago. CDI PIC put pans in the WIC to cool back down. 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 (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 facility dating tcs foods in the WIC 8 days instead of 7 days. The seven days had not expired, therefore PIC was educated and allowed to correct the date marking. 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 .

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 trays stored with food contact side unprotected. CDI PIC closed top container and inverted aluminum trays.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack hanging on shelf with food. CDI PIC moved back pack. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified food manager at establishment when I arrived to conduct my inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage on the prep table. CDI - drink relocated

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Due to the 3-compartment sink in disrepair and leaking, the facility is unable to properly wash, rinse and sanitize. The wash basin drain is heavily leaking when water is in the basin. Spoke with the owner via phone, he stated that he will be calling a plumber today for repair. Verification visit required to ensure compliance in 3 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken wings that were removed from the freezer have a date of 5/20-5/27. PIC stated that the wings were just removed from the freezer. CDI - Dates were changed to reflect the date it was removed from the freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: Item was labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed food handler cutting mushrooms without washing the mushrooms. Box and label did not indicate that the mushrooms are pre-washed. CDI -food handler washed mushrooms.

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 sticker build up on metal and plastic pans. Old date stickers are not removed and new labels are placed over the old stickers. Discontinue this practice and remove all stickers and residue prior to washing, rinsing and sanitizing.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink wash basin and sanitizing basin in disrepair. The drain is not attached to the sink therefore an opening is created and water leaks out of the sink. In order to properly wash, rinse and sanitize the sink shall be repaired within 3 days. A temporary solution has been used to properly wash, rinse and sanitize food contact surfaces equipment and utensils. Verification visit required to ensure compliance. Received confirmation that a plumber will be out today 5/30/25.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the middle prep table. CDI -phone relocated to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 0ppm chlorine. CDI: More chlorine was added and new concentration was 50ppm. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed roasted chicken, fried chicken, ham, sausage and feta inside prep top with prep dates of 11/15. Observed ham and sausage in walk in cooler with incorrect dates. CDI: Items in prep top were voluntarily discarded. Dates were changed for ham and sausage in walk in cooler. 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: Item was labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers on shelving with food contact surface facing upwards. Items were being stored directly underneath the paper towel dispenser for adjacent hand sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide employee health policy. CDI: EHS provided documentation. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pizza pans with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed more than 10 pizzas with pizza sauce sitting at room temperature above 41F. PIC stated pizzas need to rise before being cooked/served. EHS and PIC discussed using TPHC for rising pizzas and filled out procedures before end of inspection. CDI: Items were placed in walk in cooler to cool. 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 .

3-501.15 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 Philly meat cooling at a rate of 0.48F/min during 2 hour cooling window. Item was cooling in container covered with a lid. CDI: PIC removed lid. 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 dented can being stored with other cans for facility use. CDI: Dented can was relocated to be sent back for credit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employee with proper ANSI certification at time of inspection. Per conversation with PIC, owner, who is a certified food protection manager, is currently away on vacation. PIC demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eight (8) pan pizzas with tomato sauce stored at ambient temperature at start of inspection. Per conversation with PIC, these were rotated from the WIC at approximately 10 a.m. to allow them to rise prior to baking. EHS observed pizzas stored at room temperature for approximately one hour longer. CDI - EHS directed PIC and additional food employee to rotate pizzas with TCS tomato sauce to WIC to cool correctively. Note: EHS provided establishment with blank TPHC instruction sheet, should facility opt to hold items like pizza pans with sauces on 4 hour rotation. 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 three (3) pans of TCS, non date mark exempt food (cut lettuce, spinach, and block feta) without effective date marking in prep top. All other TCS , non date mark exempt foods were properly dated for a day of preparation and a date of disposal (12/7 - 12/12) CDI - PIC put matching date stickers on food labels. REPEAT. Note: No escalation in point deduction due to improvements in date marking; previously cited undated food (open ready to eat meat items) have been properly dated throughout the establishment. Facility shall verify that all ready to eat meats, soft cheese, cooked vegetables, tomato based products, and chopped leafy green vegetables, are date marked for use within 7 days, and disposed of when past the 7 day mark. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed sealed and unopened medical kits (body fluid cleanup kit and burn kit) stored on shelving above covered steamwell with meatballs and pasta sauce. CDI - EHS rotated kits to proper lower storage.

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 four (4) commercial containers of spices (garlic salt, red pepper, etc.) with single service to go cups stored within as dispensing utensils. CDI - PIC donned gloves and disposed of improperly stored in use utensils.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (pasta to go pans and lids) with exposed food contact surfaces at prep areas and dry storage. CDI - EHS and PIC inverted single service articles to prevent potential contamination.

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 two (2) employee food items not used within the facility (tortilla cheese sauce and cup of ice) stored above food held for resale in WIC and reach in freezer, respectively. CDI - PIC and food employee rotated these food items away from food to prevent potential contamination. EHS advises storing employee food at lower elevation than food held for resale, potentially in a labeled employee food location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed opened box of raw philly beef steaks atop ready to eat foods in freezer. cdi- reorganized to bottom For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked meats opened yesterday with no date marking in top of prep unit. cdi- removed to date mark 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed bleach used to sanitize with no test strips. vr