ZEPEDDIES PIZZERIA

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed 1 pan of cooked wings and four sheet trays of meatballs stored in walk in cooler uncovered. Items were no longer cooling. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed that after 4 hours 2 small pans of pizza sauce did not meet the cooling window. PIC had split 2 larger pizza sauces into 8 smaller pans and placed in ice bath to facilitate rapid cooling. 6 of the 8 pans hit 41F. See temp chart. CDI- PIC voluntarily discarded the sauces that did not hit cooling temperatures. -1.5- 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 .

3-501.18 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) EHS obsevred two containers of cut cabbage with a prep date of 10/12 and one container of beans with a prep date of 10/10. CDI- Items were voluntarily discarded by PIC. -0- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P EHS obsevred medication (tums) stored above prep sink and other dry goods used for the facility. CDI- PIC relocated medication to an approved location 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 EHS observed pests stray for household use stored on shelf with dry goods. CDI- PIC removed the pest spray from the facility. -1-

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 EHS observed 2 containers of pizza sauce cooling in walk in cooler. Sauce was in deep containers with lids covering products. CDI- PIC removed lids and placed items in ice bath to facilitate rapid cooling. **REPEAT** -0.5- 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 EHS observed two containers of sausage thawing on counter top. CDI- Items were relocated to the walk in cooler to continue thawing. -0-

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 racks in RIF and WIC with visible food debris present. Observed gaskets on several of the cold holding units in need of more frequent cleaning. EHS observed RIF in need of more frequent cleaning. -0-

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 EHS observed food employee attempting to add toppings to a ready to eat pizza. The pizza had already been cooked and was not going through another cooking process. CDI- EHS intervened before employee added toppings to pizza (cheese and basil). EHS provided education and food employee donned gloves to add toppings to pizza. -0- 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

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. EHS observed one tub of shredded cheese at 46F in the walk in cooler. The cheese had been shredded and placed into the walk in cooler on 05/13. CDI- PIC voluntarily discarded the shredded cheese. -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed that the subs prep unit was unable to maintain temperatures of 41F or below. EHS observed the ambient air temperature of 62F with food temperatures ranging from 56-63F (see temperature chart). All TCS food in the prep unit was voluntarily discarded. Facility will be using emergency TPHC for the unit until it can be repaired. **3 day VR required** -1.5- 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 .

3-501.15 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 EHS observed bus tubs of shredded cheese in walk in cooler covered tightly with plastic wrap. CDI- PIC voluntarily discarded the shredded cheese. -0- 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 .

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on pizza prep unit. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple clear containers stored as clean with visible sticker residue present - dishes were stacked so that sticker residue is touching the food contact surface. CDI- Dishes were taken to be w/r/s.

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 roasted garlic (1/5), mortadella (1/5) past there date mark. Observed cooked wings, whipping cream and cooked ground beef with no date mark present. CDI- PIC voluntarily discarded the items beyond 7-days and whipping cream. EHS allowed PIC to date the wings and ground beef as they were present when they were cooked last night. -1.5- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medication (ibuprofen, burns spray, and other first aid medication) stored with dry goods above a prep space. CDI- PIC relocated items to under front counter. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 500ppm quaternary sanitizer concentration, manufactures instructions stated that proper concentration is between 200-400ppm. -CDI- PIC replenished sanitizer concentration to 200ppm from 3-compartment sink dispenser. . -0-

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 storage racks next to pizza make table and the fryer with buildup on the shelves, more frequent cleaning recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, shredded cheese and bacon pieces in the pizza make table that were holding above 41F (see temp chart). PIC stated that it was likely to products being out during the rush. CDI- Items were cooled to 41F or below. See temperature chart. **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 .

3-304.12 (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 water sitting at room temperature with a ladle inside. PIC discarded of the water. EHS advised of temperature requirement for holding utensils.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed facility utilizing splitter value and sprayer nozzle on the mop sink rendering the back flow preventer ineffective. EHS advised PIC that they could remove the sprayer nozzle and turn off water when not in use or add an additional backflow preventer between faucet and splitter value. 3-day VR Required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging stored on shelves with single service items for the facility. EHS advised PIC to store the items together on a single shelf. CDI- PIC corrected storage order.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean, especially on sheet trays, where dough seemed to be caked/built up. Also observed sticker residue and greasy residue on some of the squeeze bottles. **REPEAT** -1.5- 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed shredded lettuce prepared today more than 4 hours ago at 45F. -CDI- PIC voluntarily discarded items. -0- 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- Observed multiple items in top portion of pizza prep above 41F. Refer to temperature chart. Per PIC, facility just had a rush and lids were opened for extended periods of time. -CDI- PIC placed items in WIC to cool back down. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 several containers of housemade sticky fish sauce containing fresh garlic and oil date marked 5/5 (discard 5/11). Observed shredded mozzarella cheese and 2 containers of housemade white sauce (contains milk) in pizza prep unit missing date marks. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -1.5- 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 shredded lettuce prepared today cooling in prep unit that did not meet cooling parameters. Observed chicken prepared today cooling in prep unit. Observed sautéed peppers and onions cooling in WIC in small plastic containers with lids with containers stacked on top of each other. Observed mozzarella cheese prepared today cooling in WIC in large full plastic container with lid with no change in temperature. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not meet cooling parameters and placed other items on sheet trays to facilitate rapid cooling. **REPEAT** -0.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squeeze bottles with missing labels. -CDI- PIC properly labeled items. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer concentration to 200ppm. -0-

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 slicer stored in sanitizer bucket. Observed spatula and knife stored on prep table beneath cutting board, when EHS asked about cleaning frequency of prep table, PIC stated that prep table was cleaned once per day. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

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 clean items stored in bus tub with food debris. -CDI- PIC placed items at dishpit to be W/R/S. -0- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use aluminum pans being reused. -0- 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 box of pizza liners stored on floor at FOH.

5-205.15 Maintain a plumbing system in good repair. Observed leak at BOH handsink. Repair. -0-

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 food splash on walls near hot holding station. Increased and more thorough cleaning frequency recommended. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over started dough (starter dough does not contain eggs) . -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 sautéed mushrooms, sauteed veggie mix and sausage with no date mark at pizza prep station. -CDI- PIC voluntarily discarded items. -0- 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 shredded mozzarella cheese prepared today cooling in WIC in a plastic container with lid at a low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid to facilitate rapid cooling. -0- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no labels. -0-

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 in-use utensils stored in hot water at 123F. -CDI- PIC removed items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water temperature at 93F during manually warewashing. -CDI- PIC corrected water temperature to 128F. -0-