EMPIRE PIZZA PINEVILLE

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with deteriorated wire, coming apart from metal frame- no longer safe to use. EHS advised PIC to remove worn basket removed from service. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one flip top cutting board across from flat tops with deep scoring and stains, no longer cleanable. Replace at earliest opportunity. (-0.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of shredded lettuce at 44F inside fliptop. CDI- Lettuce drops back to 41F within one hour. No escalation of points taken for single item which rapidly cooled. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet in a manner that would prevent proper drying. CDI- PIC inverts dishes to drain. (-0.5)

3 DAY VR REQUIRED. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed broken APV on can wash faucet. Replace within 3 days, EHS will make return visit to verify. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned blue cheese dressing above 41F in condiment fliptop. CDI- PIC moves dressing to rapidly cool in WIC. EHS advises PIC to monitor dressings and determine if TPHC is a better fit for condiment fliptop opened and closed with frequency that interferes with proper cold holding. (-0) 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. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of butter without label. CDI- Butter is labeled. (-1)

4-501.11 Maintain equipment in good repair. Observed torn lowboy gasket at pizza make table. Repair at earliest opportunity. (-0.5)

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 drinks stored in coolers, above prep units, on prep units. Store properly.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC turn off water with hands. CDI-through instruction and hands rewashed For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grease build-up on bottom of pans. CDI-sent to dish pit 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese in HH <135F. Through discussion, staff said their practice is to turn the unit down during the slow hours. Foods must maintain 135F or more. Cannot decrease below 135F and then heat back up. CDI-cheese voluntarily discarded. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed pizza slices and wings were not labeled with time left temperature control (oven/fryers). Follow posted procedures. CDI-Wings and pizza labeled.

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 salt not labeled. CDI-salt labeled

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 of utensils on grill at 125F. Second pan >135F CDI-pan < 135F returned to dish pit.

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 pasta salad with date of preparation of 10/25, olive and sausage with date of preparation of 10/28. CDI, 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 .

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 a container of marinara sauce cooling in covered container at 43 degrees F. CDI, marinara sauce relocated to walk in cooler and cover removed and observed sauce cool to 41 degrees F while EHS present. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza cutting utensil stored wedged between prep unit on pizza prep station .

4-501.11 Maintain equipment in good repair. Observed dish machine testing less than 50 ppm chlorine when first tested. Facility not washing equipment at time unit was tested. CDI, operator primed dish machine and dish machine provided required chlorine concentration.

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 RTE foods in flip tops pep refrigerator. CDI, foods relocated for proper storage. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf - Observed prep units held on 6 hr. TPHC according to manager but procedures had 4 hour hold time as well as 6 hrs. On procedures. Could not verify monitoring of 6 hrs. Foods in units measured 41 degrees F and below. EHS discussed possible discontinuation of TPHC for prep units if units maintaining TCS foods at 41 degrees F and below. Contact information left with PIC. Observed unwashed produce stored over RTE sauces in walk in cooler.