MILANOS PIZZA AND PASTA

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage inside mens bathroom. CDI - PIC was given poster.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of uncut potatoes, and a medium size pan with uncut peppers, and plantains adulterated in WIF. CDI - PIC voluntarily discarded items

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed portable teal cooler inside WIC with open bags of raw chicken and raw fish stacked on top of each other. CDI-PIC separated foods into different containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked shrimp and cooked fish in ziplock bags stored directly on top of ziplock bags of raw chicken. CDI - PIC voluntarily discarded cooked shrimp and fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 milkshake machine and 20 qt. commercial planetary mixer with food debris and build up. Through converstaion with PIC units have not been cleaned in over 2 days. CDI - PIC will have units cleaned today and increase frequency. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed two microwaves with food build up and debris which haven't been cleaned in over 2 days. Increase frequency of cleaning units.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open containers of blue cheese, ranch, and Caesar dressing on counter tops and WIF throughout kitchen above 41F. Bottles state refrigerated after opening for food safety. CDI - PIC voluntarily discarded items. See temp chart. 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 .

REPEAT 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). 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 in WIC cooked fried rice, cooked pinto beans, cooked beef stew, cooked black beans, tuna salad, cheese sauce, and whole milk without any form of date marking or labels. CDI - PIC voluntarily discarded food. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects on floors and behind cooking equipment. CDI - PIC removed insects. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects throughout kitchen and dining area. CDI-PIC removed insects. PIC stated Carolina Pest services this facility quarterly and showed EHS invoices. Increase frequency of cleaning and pest control visits.

REPEAT -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 food splash and food build up on floors walls and ceiling throughout kitchen area. Increase frequency of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed Servsafe certificate that expired 7/28/25. PIC stated that they are in the process of retaking CFPM course. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser in men’s restroom. CDI-PIC placed napkins at dispenser. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep sink with significant, dark build up inside basin as well as drying basin next to unit. CDI-PIC to clean out prep sink prior to next use. 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 pre-portioned cups of ranch at 80F at room temperature from bottle of shelf-stable ranch that stated to be refrigerated after opening. CDI-PIC voluntarily discarded 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 (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). 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 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) 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 . Observed cooked chicken, cooked fettuccini/angel hair, and shredded mozzarella cheese without date marks that were prepped yesterday and two days ago for the cooked pastas. CDI-PIC added date labels to all items.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead pest near frying stations that are longer in use in back of kitchen and another dead pest under handwashing sink in men’s restroom. PIC discarded pests.

4-501.11 Maintain equipment in good repair. Observed WIF that is no longer in use and was 74F ambient air temperature. PIC stated they no longer use unit. EHS spoke to PIC to repurpose unit hold non-TCS foods, clean equipment, or single use articles or have freezer repaired. PIC stated they would hold dough in WIF. WIF did not affect WICs temperature.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed fryers that are no longer used by facilities stored near water heater. EHS spoke with PIC to remove all equipment that is not being used to avoid potential pest harborage. 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 dust build up on ceiling and wall behind right side shelving in WIC, grease build up on floors under fryer and pizza oven.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed both kitchen handwash sinks to not be provided with paper towels. CDI - PIC provided a stack of napkins at each handwash sink. PIC stated they are currently out of stock on paper towels and that they are arriving on their delivery today.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a bag of raw chicken breast stored on a shelf in the WIC directly above insert containers of RTE pepperoni and sausage. - Observed an insert container of raw sliced beef stored on a shelf directly above a container of ice cream and fully cooked gyro meat in the cookline RIF. CDI - PIC rearranged storage order in RIF. Raw chicken breast was used immediately. 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 a tray containing pre-portioned bags of cooked spaghetti in the WIC without a date mark. CDI - PIC date marked tray. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a spray canister of “Glade” air freshener stored on the back kitchen prep table directly next to canned tomatoes and the clean knives. CDI - Air freshener container moved to dry storage with other chemicals.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a sanitizer solution testing at 0ppm of quateranry ammonia in the wiping cloth bucket set up for the cookline. REPEAT. CDI - PIC changed sanitizer solution and restested at 150-200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of plastic and metal insert containers to be wet nested on the storage racks adjacent the WIC.

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 cookline RIF to have an accumulation of food debris/grime. - Observed the exterior surfaces of the cookline conveyor oven to have a build up of grease and food debris. REPEAT. - Observed water pooling up in front of one of the racks in the WIC, directly beneath the compressor. No active leak was observed.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap in the soap dispenser for the handwash sink adjacent the cookline. CDI - PIC refilled the soap dispenser.

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 insert containers of sliced tomatoes, diced tomatoes, and cut lettuce that were improperly date marked. The items were dated marked for 8 days total, observed with a start date of 2/21/25 and discard date of 2/28/25. CDI - PIC corrected date marks and understood that today (2/27/25) is the last day he can use those items. PIC stated language barrier between himself and employees causes mixups on occasion. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 containers of “Raid” stored in a chemical bucket beneath the front counter handwash sink. CDI - PIC removed from establishment as it is not approved for commercial use.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer solution set up for the storage of in-use wiping cloths between uses. CDI - PIC set up sanitizer buckets with appropriate concentrations.

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 an accumulation of grease on top of the conveyor oven at the cookline. Grease accumulation appeared to be dripping from and overflowing grease catch cup for the cooking hood system.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed the dumpster to not be provided with a drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be open at the time of the inspection.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed multiple pieces of equipment in the facility that are no longer in use/needed. Observed an old hot water heater, a fryer, and small flattop grill that are no longer necessary to the operation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of shredded mozzarella stored next to a container of raw chicken wings in the WIC. CDI-PIC corrected storage order. 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 cooked chicken and shredded lettuce above 41F in small prep unit next to RIF. PIC voluntarily discarded food and will not hold food in unit until repaired or replaced. VR within 3 days to check status of cold holding of 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 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 pizza sauce cooling 1F in one hour, tomatoes cooling 3F over 1 hour, and shredded mozzarella cooling 2F over 1 hour with covered lids and plastic wrap. CDI-PIC removed lids and plastic wrap to speed up cooling rate. 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 .

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 moderate grease buildup and dark buildup on floors behind stove and fryer equipment and wall above 3 compartment sink.

6-301.14 Post a handwash sign at each handsink. Observed handsinks without handwashing sign. PIC stated that old signage was discarded during store being repainted. EHS provided signage.

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 diced tomatoes prepped on 3/23 that were 43F. CDI-PIC voluntarily discarded tomatoes. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce hot holding at 73F. PIC stated that marinara sauce gets cooked on stove, cooled in WIC, then reheated in steamwell. EHS mentioned reheating on the stove again before placing marinara sauce in steamwell to achieve 165F reheat for HH. PIC stated that establishment may turn to holding on smaller amount of marinara sauce on the grill in a metal container. CDI-PIC voluntarily discarded sauce. 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 diced tomatoes covered in tightly wrapped plastic. EHS talked about leaving all cooling foods uncovered after being cooked/prepped in the WIC to achieve proper cooling. CDI-PIC voluntarily discarded tomatoes. 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 .

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-use to go container stored without food surface being inverted or in original packaging. PIC inverted to go containers to protect food surface.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden shelving used for storing spices and sanitized containers. PIC stated that establishment is working on replacing shelving as part of non-complainant item list. 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 rusted shelving in dry storage area and in WIC. PIC stated new shelving was in the process of being replaced for non-complainant list. Repeat.

6-303.11 Provide required lighting intensity. Observed lightning in the cook line ranging from 5 ft candles to 35 ft candles. PIC stated that new lighting was being installed to reach 50 ft candles along the cookline. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrhea cleanup policy. EHS provided MCPH cleanup procedure. For more information 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 WIC with ambient air temperature of 43F and TCS foods with temperatures between 43F-46F. CDI-PIC voluntarily discarded all TCS foods. PIC agreed with EHS that only food used in the prep line will be used for the rest of todays service and no food will be used from the WIC. PIC contacted service company and will have WIC fixed this evening, but if service company does not fix WIC tonight that the PIC would not open tomorrow until WIC is fixed and properly functioning. EHS will make VR tomorrow when WIC is fixed. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer in the establishment. Per PIC, food thermometer fell into trash can and is no longer operable. PIC stated that he could get a food thermometer from his other restaurant. VR within 10 days.

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 water and oil bottles in front of stove area without labels.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests inside the light panels in the 3 comp sink area.

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 bowl used to scoop ice resting on top of ice inside ice machine. PIC removed bowl.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden shelves used for dry storage. PIC stated that establishment is in the process of replacing these with metal racks.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed sanitizing dispensing system with empty bottle of quat sanitizer. Per PIC, facility receives sanitizer delivery on Tuesdays and quat sanitizer bottle was not replaced. CDI-PIC called Cintas and asked for an expediated delivery of quat sanitizer. Facility has been using bleach and will use manually fill sanitizing basin with bleach for sanitizing step. EHS provided facility with testing strips to properly check concentration. No equipment or utensils have been ran through 3 comp sink and reused during todays service.

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 dry storage racks and storage racks inside the WIC and WIF with moderate rusting on the grates. PIC stated that establishment is in the process of replacing all rusted metal racks.

6-303.11 Provide required lighting intensity. Observed lighting in cook line under 50 foot candles. PIC stated that lighting is in the process of being changed during transitional period.