PIZZA BABY EAST

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - observed low temperature dish machine not providing required chlorine concentration to sanitize. EcoLab contacted and facility to wash, rinse and sanitize equipment at 3 compartment sink. Vr to be conducted to ensure dish machine operating properly. 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

3-501.18 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 cooked chicken, meatballs and cheese date marked with prep date exceeding 7 days. CDI, foods 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 .

3-501.19 (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 pizza slices held on TPHC but TPHC procedures were not completed and provided and labeling not provided. CDI, TPHC procedures completed while EHS present and slices labeled . 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 Italian sausage prepared earlier today and placed in prep refrigerator at 51 degrees F. CDI, sausage transferred to shallow sheet pan to cool in walk in cooler. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf observed sausage cooling under running water at 85 degrees F. CDI, sausage relocated to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed pizza slices on display not adequately protected and exposed on counter at hallway area. CDI, pizza slices relocated to behind counter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the start of the inspection. CDI: CFPM arrived on-site 10 minutes after. REPEAT VIOLATION *Note: Although a repeat violation, EHS not deducting points today since CFPM arrived on-site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottle of house-made garlic aioli temping above 41F, stored inside the make table. CDI: PIC voluntarily discarded. REPEAT VIOLATION *Note: Although a repeat violation, EHS not deducting full points today since much improvement has been made since previous inspection. 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 .

3-501.18 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 pan of sliced deli ham date-marked with a prep date of 1/01, a pan of sliced roast beef date-marked with a prep date of 12/26, and a squeeze bottle of house-made garlic aioli date-marked with a prep date of 1/01, all stored inside the make table. CDI: PIC voluntarily discarded all above mentioned TCS food items. REPEAT VIOLATION. 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 .

3-501.19 (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. 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 cheese pizza slices held out at room temp without TPHC written procedures. Observed cheese pizza slices were not time-stamped with start or end time of TPHC. PIC stated pizza slices are only offered during the lunch special, so never surpasses 4 hours. CDI: PIC filled out new TPHC form and time-stamped with start time of 10:00AM and end time of 2:00PM for compliance; EHS reminded PIC all TCS food items held on TPHC shall have prior written approval and be marked in some way to indicate food items are not being served past the allotted 4 hour window.

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 large plastic bucket stored inside the rolling flour bin, commingled in the non-TCS food product. Ensure in-use utensils for non-TCS food products are kept out of the non-TCS food product to prevent contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the unisex restroom. Obtain covered waste bin for proper disposal of sanitary products. REPEAT VIOLATION. *Note: Although a repeat violation, not an egregious violation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. One of the owners of the facility, Trey Wilson, arrived on-site shortly after EHS's arrival, but observed the certificate expired back in December of 2024. None of the other employees present were CFPM's. Ensure a CFPM is present at the facility during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrhea cleanup for employees to follow. PIC stated that they used to have one up hanging on the wall, but thinks it may have fallen off. CDI: EHS provided PIC with updated handout of written procedures for employees to follow in time of the event. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a container of unmarked food that was stored directly on top of six pans containing TCS food items for customer consumption. Food employee stated that this container of food is her lunch. CDI: PIC removed the employee food to prevent contamination. REPEAT VIOLATION.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed one food employee who entered from the back entrance door go straight into washing dishes at the 3-compartment sink without washing their hands first. PIC stated that this food employee is currently in training. CDI: EHS advised to train all of their employees on proper handwashing procedures from Day 1 of hire to build good habits, and PIC educated food employee and employee washed her hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at the handsink next to the dish room. CDI: PIC had employee refill with more paper towels immediately. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink in the front area, handsink next to the dish room, or at the handsink inside the single unisex restroom used by both employees and clientele. CDI: EHS provided PIC with 3 handwashing signs and signs were posted at all handsinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm when EHS went to test chlorine sanitizer. PIC called rep at ECOLAB and was given instructions on how to prime the machine while on the phone, to which EHS observed was still not reading anything on both EHS's chlorine test strips and PIC's chlorine test strips. PIC noticed there was large air pocket in the tube dispensing the chlorine sanitizer, and finnagled with the tube to get it flowing. CDI: EHS observed chlorine dish machine was reading between 50ppm-100ppm once product was pulling through the tube. ECOLAB rep still making an on-site visit to ensure there are no issues with the connectivity from the chemical to the machine. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since violation was corrected. If observed as a repeat violation during next routine inspection, EHS will deduct full points. EHS advised testing chlorine sanitizer for this dish machine every single day to ensure multi-use equipment and utensils are being properly sanitized and dish machine is properly working. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of deli turkey cold holding in the make table above 41F (see temp chart); this item was not prepped today and EHS observed bottom and middle layers of the turkey inside the pan were temping at 41F or below. CDI: Food employee voluntarily discarded top layer of deli turkey. Observed house-made ranch cold holding in the make table above 41F (see temp chart). Observed deli container of house-made ranch and cambro of house-made ranch all made from the same bath, also cold holding above 41F inside the lowboy cooler. CDI: PIC had food employee voluntarily discard all containers of house-made ranch, as items were not prepared today and not in the cooling stage. Observed a couple TCS food items (house-made pesto, spinach) stored out at room temp on the counter area of the pizza station. PIC stated these items are not held on TPHC. CDI: EHS explained TCS food items can only be held out at room temp if held under TPHC approval form, and filled out TPHC form with the PIC while still on-site for these items to be held for up to 4 hours; food employee stated that these two items were taken out of refrigeration at 8:30AM (less than 2 hours prior to EHS's observation) and PIC created time stamps for both 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 .

3-501.18 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 opened jug of buttermilk without a date label, stored inside the WIC. PIC stated that they opened this yesterday. CDI: PIC created date label with yesterday's date for buttermilk. Observed a sheet tray of 2 cooked roast beef chubs without a date label, stored inside the WIC. PIC stated that they cooked these yesterday. CDI: PIC created date label with yesterday's date for roast beef. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed without date labels. If observed as a repeat violation during the next routine inspection, then EHS will deduct full 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 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 large cambro (covered with tightly-fitting lid) full of pizza sauce stored inside the WIC, not meeting the cooling rate after 50 minutes had surpassed. Food employee had stated that she stored the cambro inside the WIC 15 minutes prior to EHS's first observation of the TCS item cooling, so still within the 4 hours to rapidly cool down to 41F. PIC stated that they usually utilize an ice bath to cool the large cambro down and take temps of the cooling food items before covering the containers and storing inside the WIC. CDI: PIC transferred pizza sauce into three different shallow metal pans to rapidly cool down, and EHS observed pizza sauce was now meeting the cooling rate. EHS also provided handout for cooling TCS food items within 4 hour window, which includes other approved cooling methods for facility to try. 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 many fruit flies near dish room and around dough containers. Observed live cockroach crawling on the floor from underneath a chest freezer. CDI: PIC killed cockroach and removed from facility. PIC stated that the facility has a contract with a professional pest control company that comes to service their pest control every two weeks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cambro of dough stored directly on the floor inside the WIC. CDI: PIC removed cambro off of the floor to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaged in food prep without a hair restraint. CDI: PIC provided employee with a hat and employee donned the hat to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and plastic bins wet-stacked and stored on the clean dish rack. CDI: Pans and bins were separated to allow proper air-drying.

4-501.11 Maintain equipment in good repair. Observed missing door handle on make table next to the pizza ovens. PIC stated that they have a work order in to have the door handle replaced on this unit.

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 soiled gasket in the lowboy cooler of the make table. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed the single unisex restroom missing a fully-covered waste bin. Cylindrical waste bin stored inside the restroom has an opened middle circle on the lid. Obtain a fully-covered waste bin for safe disposal of sanitary products.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment does not have signed employee health policies or other documentation showing that staff are trained on the symptoms and illnesses that must be reported to the manager. CDI - PIC sent sample employee health policy to use and will have all employees read and sign form. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Parmesan cheese wheel stored directly on shelf in walk-in cooler. Store in a washed and sanitized container or surface. CDI - PIC moved Parmesan wheel to tray. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large rolling container of pizza sauce measured 50F and began cooling yesterday. Establishment must cool pizza sauce in smaller batches, pre-chill the cans of base for the sauce, use ice wands/ice baths or other methods that can achieve compliance with the cooling time/temperature parameters. CDI - Pizza sauce discarded during inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Calabrian cream sauce in reach-in cooler measured 56F. Pizza slices held out of temperature control and measured 68F. TCS foods in cold holding must measure 41F or less. Establishment needs to use TPHC for pizza slices if they will be held out of temperature control. CDI - PIC moved Calabrian cream sauce to walk-in cooler and will use TPHC for pizza slices. PIC discarded pizza slices at 2:3PM as the first pizza was cooked at 10:30AM. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC states that Caesar dressing is made with raw eggs. Menu does not disclose that Caesar dressing containers raw animal food. VR - Verification required within 10 days that establishment corrects the menu. Menu must state that the Caesar has raw eggs alongside the warning that is already present on the menu.

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 Pizza sauce was cooled in very large container and did not reach 41F within 4 hours of preparation. Pre-chill the base in the walk-in cooler or cool in much smaller batches. CDI - PIC educated on cooling methods and he discarded the pizza sauce. 0 pts. 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. Some small flies observed near 3-compartment sink. Maintain premises clean, maintain doors closed, and contact pest control if flies continue to be in establishment. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair back door so it self-closes. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler doors. Replace torn gaskets. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Owner observed handling bread with bare hands. Ready-to-eat foods must not be contacted with bare hands. CDI - PIC discarded bread. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Sanitizer container was empty attached to machine. CDI - PIC switched out sanitizer container and then it tested 50 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizza sauce in reach-in cooler measured 59F. PIC states it is pulled out frequently during lunch. TCS foods shall be 41F or less when in cold holding. PIC sent TPHC form and will use time as a public health control in future. CDI - Tomato sauce discarded. 0 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Dough containers on floor in walk-in cooler. Store at least 6 inches off the floor. 0 pts.

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. Pizza boxes observed on floor. Do not store single-use or single-service articles on floor.

4-501.11 Maintain equipment in good repair. Sanitizer dispenser at 3-compartment sink only dispenses sanitizer through the hot water. Contact chemical company to adjust dispenser so it dispenses properly with cold water so it can be tested at appropriate temperature. Also, gasket on reach-in cooler door is torn and needs to be replaced. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bottle of quat sanitizer measured 0 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied by PIC. 0 pts. 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

3-501.18 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 Roasted garlic (6-24), ham (6-24), pickled onions (6-30), and Brie (7-2) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cook preparing food with no beard guard. Employees with beards must wear a beard guard when preparing food. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Apples in sandwich cooler top still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Crock pot used to hold meat balls. Do not use domestic equipment. Replace crock pot with commercial equipment. 0 pts.

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 beverage stored on butcher block prep table while food being made. CDI removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple food employees donn gloves with no hand wash. CDI coached

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed ice discarded in hand sink. CDI hand wash sinks only for hand washing 6-301.11 Provide soap for handwashing at each handsink. -Pf observed all three hand sinks in kitchen had no soap. cdi restocked

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw shell eggs stored over ready to eat pastry on rack in walk in cooler. CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed and bagged raw red onions stored over ready to cook raw potatoes in water. CDI reorganized For more information on food storage order 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 bread stored directly on wire rack shelving which is not considered a food prep surface. Will need durable food grade shelf or barrier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine tested at 0 ppm chlorine. Vr for calibration 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed house cooked sausage with some large chunks still raw in the middle. CDI discard for date marking

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observe cut mortadella, house made pizza sauce with fresh tomatoes and house made sausage not date marked or out of date. CDI 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 . 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 see above 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 .

3-501.19 (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 facility has large volume of TCS foods held using tphc with no times marked and no written procedures. Vr TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled spray bottle of cooking oil.

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 multiple soiled dry wiping cloths stored on butcher block food prep table

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility has dishwasher that sanitizes using sodium hypochlorite but no test strips.vr