PIEZAA PIZZA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy in the facility. PIC stated that the previous GM was fired recently and may have taken the old employee health policy with them when cleaning out their office. PIC was aware of reportable symptoms, illnesses, and exclusion policy. CDI - EHS provided paper copy of the employee health policy and the employees on-site site signed at that time. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site for the use of TPHC in the facility. PIC stated that the previous GM was fired recently and may have taken written procedures document with them when cleaning out their office CDI - EHS provided a new copy and filled it out on site with the PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle to be stored on a dry storage shelf directly above containers of sea salt. CDI - Chemical bottle moved to chemical storage shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee on site at the time of the inspection to not be wearing a head covering of any kind. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the left faucet at the 3 compartment sink to have a large leak in the base of the faucet when the water is on.

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 an insert container of cherry tomatoes in the WIC to be incorrectly date marked for 4/9 when they were prepared today (4/10). Item was actively cooling and PIC stated that it was the only thing prepped today so they hadn’t realized the date was not 4/9. CDI - PIC corrected 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 .

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 multiple insert containers of shredded mozzarella to be at temperatures of 44-45F and were cooling in the cookline 3 door lowboy. PIC stated that they were portioned into the containers after lunch and placed directly into the lowboy, which is not designed nor approved for rapid cooling. CDI - All containers of shredded mozzarella that were cooling moved to the WIC. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed all employees on site at the time of the inspection to not be wearing a head covering of any kind.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy in the facility. PIC stated they have hired a lot of new staff recently and that they do sign something online regarding employee health but the document presented to the EHS did not cover the reportable illnesses and symptoms. PIC was aware of reportable symptoms, illnesses, and exclusion policy. CDI - EHS provided paper copy of the employee health policy and the employees on-site site signed at that time. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the handwash sink across from the display pizzas. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the handwash sink across from the display pizzas. CDI - Paper towels provided.

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 the marinara sauce being held using TPHC at the pizza prep area to not be time stamped at the time of the inspection. PIC stated to have taken the container of marinara sauce out at 2pm. - Observed the top shelf of display pizzas being held using TPHC to not be labeled with their time stamps. Bottom shelf was observed properly labeled 11am-3pm but when the top shelf of pizzas was made at 12pm they were not time stamped. CDI - PIC provided proper time stamps.

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 food debris on the wire storage racks in the WIC.

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 6 containers of marinara sauce in the WIC that were all dated for 8 days rather than 7. Date marks observed were 8/7-8/14 and 8/11-8/18. CDI - PIC corrected the date marks to 7 days. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures available on site for the facility to hold pizza sauce and garlic butter out on TPHC. Facility was observed following proper TPHC labeling methods for all items and did have written procedures for the display counter pizzas. CDI - EHS provided blank TPHC form at the time of the inspection to be filled out as current one is laminated and unable to be edited. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 deep containers of marinara sauce and 1 container of RTE sausage cooling in the WIC at rates of 0 degrees/min. All containers were observed with their plastic lids on. PIC stated they were prepared at approx. 9:30am. Cooling shall be done with the lids off and in shallow pans to allow for proper air flow around the product. CDI - PIC moved to lowboy freezer to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flying insects throughout the kitchen area.

4-502.11(A) Maintain utensils in good repair. - Observed one plastic utensil that is used to scrape the sides of the sauce cans and get the excess sauce out in disrepair in that it was fraying plastic and observed with chunks missing in the plastic surface. CDI - PIC voluntarily discarded utensil as she stated they don’t use it anymore.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand sink next to prep table; also observed a cotton wiping cloth stored in this hand sink. CDI - Soap pump provided and wiping cloth removed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris build up on base of can opener where blade comes into contact. From discussion with PIC, area gets cleaned with a sanitized wiping cloth but never removed. CDI - EHS demonstrated how to remove base. Base brought to the 3-compartment sink to be washed, rinsed and sanitized. -0- 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.

3-501.19(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 stamps written for marinara sauce, pepperoni and garlic butter held on TPHC. From discussion with PIC, items were removed from refrigeration 30-60 minutes prior to inspection. CDI - Allowed PIC to time stamp items on board. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara pizza sauce not cooling at sufficient rate to reach 41F in a total of 6 hours. CDI With corrective action was able to bring all but one container down 41F and below in the 6 hours window. Discarded one container 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 Cooling Food Safely https://youtu.be/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 marinara cooling in large, plastic containers with lids securely fastened. CDI Corrective action taken all but one container came down to 41F and below in the 6 hours window. One container voluntarily discarded. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on blade of can opener. CDI can opener returned to dish are for wash. 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 .

3-501.18 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 roasted red peppers with date mark 8/27, one day past expiration. CDI PIC voluntarily discarded. 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 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 working bottle of oil with no label.

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 flour dusting on all appliances, surfaces, shelving. This is an accumulation of more than from current days work. Clean with more frequency.

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 heavy flour dusting on walls and floors throughout facility. This is an accumulation of more than current days work. Clean with more frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with served safe showed up 1/2 through inspection. Employee with serve safe needs to be on site at all times during any food prep or service. No points in first 210 days of new permit. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic containers of mozzerella stacked so that the bottom of one container was sitting inside the next container. Due to process of prep (placed containers on prep top, filling with mozzerella, then stacking, the bottom of the container is no longer considered a clean, sanitized surface and has the possibility of contacting the food in the container it is stacked into. CDI unstacked containers. Use lids in between.

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 food thermometer with residue and build up. CDI Thermometer was cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on the outside of some plastic containers on non food contact side of container stacked so that the sticker residue was touching the inside, food contact surface of next container. Remove sticker residue completely in wash, rinse, sanitizing process. CDI Containers moved to three comp sink for re wash. 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 margarine butter and roasted fresh garlic mixture sitting on counter at room temperature. Observed Marinara sitting on ice holding above 41F. PIC stated both items were taken from WIC fresh this morning at 10:45 and are used in 2-4 hours. Educated them on the option of TPHC for these items. They agreed they would like to place the marinara and roasted garlic on TPHC going forward. TPHC paperwork filled out. 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 artichoke hearts with date mark 4/4, and bag of arugula opened with no known date of opening. CDI Both items voluntarily discarded. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility to be without written policy for vomit and diarrhea clean up. CDI- EHS provided Mecklenburg County clean up procedure form for their use. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two handsinks with access blocked by mop/trash can. CDI- PIC relocates mop and trash can to restore access at both handsinks.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed proper application of TPHC but no written policy. CDI- EHS provided template which was completed and reviewed during the inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed wet stacking of round pizza sheet pans.