ROMEO AND JULIET PIZZERIA

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap between threshold and bottom of screen on back door. PIC to reconfigure screen to close gap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 unsalted butter being stored on the counter. CDI - Item was voluntarily discarded. Owner stated that they will switch to salted butter.

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 several pans of noodles in the walk-in cooler without a date mark. Owner stated that they were cooked yesterday. CDI - Noodles were date marked for 9/2/25.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed paper plates stored below a shelf of medications. CDI - Paper plates were left.

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 containers of spices without labels.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-502.11(A) Maintain utensils in good repair. 4-101.19 Non-food contact surfaces of equipment shall be designed and constructed to be non-absorbent. Observed a “household use only” juicer. Observed chipping paint on a hand-held juicer. Observed cardboard stacked on the pizza oven.

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 heavy food debris below the pizza oven racks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No health policy agreement available that could prove employees are trained on Foodborne symptoms and illnesses. PIC stated employees were trained by going over health policy poster provided by the health department. *CDI - EHS provided employee health policy agreement for PIC to have current and future employees read and sign showing acknowledgement of training provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Plastic containers on clean dish rack with heavy sticker residue. *CDI - PIC placed items into 3 comp sink to remove sticker residue and then wash, rinse and sanitize. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor. *CDI - PIC moved sanitizer bucket to low shelf removing item from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers stored on clean dish rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed partially cooked chicken stored directly above cooked chicken breast. *CDI - PIC switched the order, placing cooked chicken breast above the par cooked chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. *Observed - Cardboard used as dividing shield by PIC to avoid cheese cross contamination into pepperoni container. *CDI - PIC removed cardboard and replaced it with plastic lid.

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 - Gaskets of large flip top unit and bottom of standing RIF with food debris build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - spoons, a bowl and a plastics container with debris build up. *CDI - PIC placed items into 3 comp sink to be washed rinsed and sanitized. 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* 3-501.15 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 tomatoes cooling in flip top unit, Item is in a plastic container filled past the fill line. *CDI - PIC moved product to WIC to be rapidly cooled. 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 .

*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 - Multiple squeeze bottles of BBQ, Oil, Buffalo Sauce, Mayonnaise and ranch without labels. EHS discussed with PIC ways to label product, PIC will look into and try using these ideas going forward.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers on clean dish rack. *CDI - EHS discussed importance of air drying, PIC pyramid stacked items to allow proper air drying.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of olives on the seam on the dry food shelving. CDI - PIC removed the dented can from the shelf. Recommended to PIC to have a designated area for dented cans.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed squeeze bottle nozzles accumulating food residue. Clean to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza prep top cooler ambient air temperature of 47F, TCS foods temped above 41F. PIC stated that the food in the unit are stored in the walk in cooler overnight. CDI - PIC called for repair. Temporarily PIC will be utilizing ice to keep TCS foods at 41F and below, all TCS foods in the reach in portion of the unit were moved to the walk in cooler to cool back down to 41F and below. Do not use the bottom portion of the pizza prep top cooler since the unit is not maintaining 41F and below. Compliance visit required to ensure compliance. 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 .

3-501.18 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 lasagne prepped on 5/17 then placed in the freezer, removed yesterday and placed in the walk in cooler. Educated the PIC that once removed from the freezer the PIC needs to add a pull date in order to properly. CDI - PIC properly date marked the lasagna Observed opened feta cheese in the walk in cooler. PIC stated the feta was opened yesterday. CDI - PIC properly date marked. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer in the sanitizer bucket too strong bleached out test strip. CDI - PIC remade the sanitizer and is correct now.

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 pizza sauce cooling in a deep plastic food container covered with a lid. CDI- lid removed, and divided out into smaller portions to properly cool to 41F or below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and white wine not labeled.

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 directly on top of the ice machine. Store in a clean container.

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 intermingled with facility food. Designate an area to store personal food/below facility food supplies.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles with labels that are fading, no longer legible. Observed a couple bottles with sharpie labels and manufacturers sticker labels, could cause confusion on which chemical that label is identifying. CDI- bottles labeled during inspection.

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 chicken cutlets and grilled chicken that were prepped today holding above 41F, cooling with plastic wrap on top and stacked together in metal bowls. CDI- plastic wrap removed, moved to walk in cooler to properly cool to 41F or below before moving back to pizza prep unit. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket and spray at 50 ppm, PIC uses Quat sanitizer from dispenser, PIC believes that dispenser either needs to be adjusted or chemical had dissipated. EHS observed that PIC has bottle of bleach, EHS suggested to use bleach as primary sanitizer if chemical dispenser is not working. CDI- bleach sanitizer set up during inspection, at proper concentration. PIC stated he plans on using bleach/water mix moving forward.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with buildup, in need of cleaning. CDI- can opener removed and cleaned during inspection. 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 1x container of chili with no date label, PIC stated this container was prepped the same day as adjacent container with label that said 7/5. PIC stated both batches were cooked on this date, this batch was frozen and pulled today. EHS explained that when products are frozen, must have prep date and pull from freezer date- ensure products dont go over 7 days including these days towards the limit. CDI- product labeled during inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large white containers with flour with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x tub of mayonnaise on the floor in walk in cooler.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container filled with room temp water used for holding utensils. EHS discussed that these utensils must be kept dry or in water over 135F.

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 max/min thermometer for testing high temp dish machine. PIC stated he has misplaced, will look for the one in facility or purchase new one. VR by 7/17/23 to ensure facility is in compliance.