STONERS PIZZA JOINT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without a FPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking back hand sink. CDI: Rolling cart was relocated. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rags and toilet cleaner being stored in back hand sink. CDI: Items were removed, sink was cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back hand sink. CDI: Soap was placed at sink. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back hand sink. CDI: Paper towels were placed at sink. REPEAT

REPEAT 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 chicken wings with a prep date of 8/28 or 8/30, discard dates for items were 9/10 or 9/12. Items can only be held for a maximum of 7 days. CDI: Discard dates were corrected during inspection. Points decreased due to improvement from last 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical without label. CDI: Item was 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 spice shakers without labels. Label items.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic containers wet stacked.

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 food debris build up in bottom of reach in freezer and cooler.

5-205.15 Maintain a plumbing system in good repair. Observed mixing faucet at 3 comp sink leaking. Repair.

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 flooring underneath 3 comp sink in need of cleaning. Observed walls throughout in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Back handsink was blocked by cart. CDI - Cart moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Paper towels provided. Facility has stated they do not use back handsink. Facility must treat handsink as accessible which means not blocking sink, keeping sink stocked with paper towels and soap. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P One sanitizer bottle of Quat recorded 0ppm. 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: 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) Ham, chicken wings, and sausage all held past 7 days. REPEAT. Assure facility is looking at dates and monitoring compliance on date marking. 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 .

4-501.11 Maintain equipment in good repair. Flour bin lids cracked. Discard and replace. 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. Interior of coolers, outside portions of equipment all in need of cleaning. Facility has made some Improvement on cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal backpack and jackets not stored in employee designated area.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Provided. Keep soap at back handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI - Provided.

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) Meatballs recorded on day 16. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf No thermometer on site. VR. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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. Multiple sauce bottles not labeled. REPEAT. Discarded as they were dirty. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats present in kitchen near trash bins. REPEAT. Contact pest control

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer bucket recorded at 0ppm. CDI - Discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Gaskets torn in reach in cooler. Lids for flour bins cracked.

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. Shelves, outside of squirt bottles, inside of reach in coolers, exterior of equipment handles, gaskets, all in need of severe cleaning. REPEAT

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. Floors throughout kitchen and walls (near flip top coolers) in need of severe cleaning. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Door to women’s restroom is damaged. Repair. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single serve cups of buttermilk ranch and marinara sauce stored on counter at room temperature since 11am and one squeeze bottle of buttermilk ranch on counter since last night, see temperature chart. Ensure these items are held on 4 hour TPHC if kept at room temperature. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed multiple seasoning shakers with no labels. Label all secondary containers with food that is not easily identified.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one large dead brown insect with wings on floor near bar area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 0ppm quat sanitizer. Ensure sanitizer is in proper concentration. CDI- PIC changed sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed reusable cup with no handle being used to scoop sugar buried inside of the sugar, also observed handle buried in flour. Remove handles from foods.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bag of clean linens stored on the floor. Ensure to not store linens on the floor.

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. Observed boxes of single use trays stored in direct contact with the floor. Ensure all single use and single service items are 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed blinking lightbulb in walk in cooler. Observed ripped gasket on right side reach in prep cooler. Repair.

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 shelves, inside of cabinets, outside and inside of reach in coolers, and gaskets of coolers in need of cleaning due to buildup of food debris and splatter, especially flour. Observed non food contact surface of several plastic containers with food debris. Clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored inside of cabinets by drink coolers and used oil tank not covered with lid. Clean.

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 amount of food debris and buildup on floors and walls throughout the kitchen, with specific attention to prep areas and 3 compartment sink area. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed toilet paper dispenser for the wall on the floor and paper towel dispenser loose and hanging half off the wall in men’s restroom. Observed door to woman’s restroom broken. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Soiled rag in front handsink. Various random items in back handsink. CDI - rag and items removed. Keep sink clear with nothing in sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Provided REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large wood pizza spatula had dry debris on it. CLEAN. REPEAT 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 Spinach and ham on front line not dated. CDI - 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 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 Tomatos with a discard date of 12/17. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No PIC oversight/leadership of rules present. VR to follow up A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Back handsink had various random items in sink. CDI - Sink cleared. Keep access to handsink. Front handsink hot water knob is not working. Repair. Follow up visit next week to check if repaired 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Two containers of moldy meatballs observed. CDI - Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pizza spatula has dry food debris on it. CDI - Brought to 3 comp. Sink. 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 Cheese and chicken wings recorded above 41F. CDI - Discarded. REPEAT 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 is not been labeled, or if the label is incorrect. -P Two moldy meatballs were dated 8/04. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of chemical unlabeled. CDI - Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. VR. REPEAT, Follow up visit next week to check if acquired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present near trash bins

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.\ Employee prepping food without a bear guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of larger dough bins observed. Do not wet stack, air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No thin probe thermometer on site. VR.

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. Facility has a lot of cleaning to do in NFCS areas such as bottom of coolers, shelves, gaskets, equipment handles, etc.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink had bucket with soap inside sink. Keep clear and maintain access.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and wings recorded above 41F, 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 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 . No thin probe thermometer on site. Obtain.