KING OF FIRE PIZZA

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back hand sink. CDI: PIC placed soap at hand sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed uncooked pizzas with toppings being held on pizza rack on wall above prep unit above 41F. CDI: Items were voluntarily discarded. EHS and PIC discussed adding items to TPHC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dry storage area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit. Gasket has been ordered and received. Points remain the same.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth and scrubbing pad being stored in hand sink. CDI: PIC removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed uncooked pizzas being held on pizza rack above prep top at 60F. CDI: Items were voluntarily discarded. All other cold holding was correct. 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. Observed shredded cheese cooling at a rate of 0F/min inside bus tub packed tightly and covered with a lid. CDI: Cheese was split into smaller portions. 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 containers of powdered sugar without a label. CDI: Items were labeled during inspection.

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 small plastic containers being stored in spices. Remove items.

4-501.11 Maintain equipment in good repair. Observed torn gasket in prep unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee arrive to facility, wash hands and recontaminate them by turning off faucet handles then transition to don new clean gloves for food prep. CDI - Employee coached and complied with proper hand washing procedures. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple “14 pizza pans and food slicer visibly soiled with food debris being stored as clean. CDI - All utensils transferred to the 3-compartment sink to be W/R/S. -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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing qt sanitizer. CDI - Employee labeled as sanitizer. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered waste bin. Provide. -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 debris splatter on surfaces of wall under front hand sink/towel dispenser and behind trash can. Clean and maintain clean. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on prep area at pizza prep unit. CDI - Removed. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on prep table (hot holding steam well) and on floating shelf above the 3-compartment sink (clean side). CDI - Drinks removed. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed stainless steel scrubbing pads stored inside of two hand sinks. CDI - Scrubbing pads removed. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food slicer visibly soiled with food debris and greasy residue stored as clean. Equipment not used today. CDI - Slicer transferred to the 3-compartment sink 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed lettuce, ricotta cheese and house made dill ranch left out in ambient temperature temped > 41 F. Refer to temperature observation chart. CDI - Lettuce voluntarily discarded and remaining transferred to the walk-in cooler to cool down. -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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of sugar stored on floor at the dry storage area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler not wearing hair covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic food containers and lids wet nesting at shelving unit next to dish machine. -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 boxes of meal kits stored on the floor in corner area of front kitchen. -0-

REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test quat chemical sanitizer at 3-compartment sink. EHS provided sample test strips. -0.5- Verification is required.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing connection under back hand sinks being caught in a small plastic food container and water leaking at middle fixture at 3-compartment sink. Repair. -0-

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 missing baseboard under 3-compartment sink right drain board. Provide. -0-

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 no pull date for prepped prosciutto thawing in the walk-in cooler and cherry tomatoes stored in the prep reach-in unit being held past 7 day requirement (4/8-4/14). CDI - Allowed pull date to be added to proscuitto. Cherry tomatoes 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.

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 grilled chicken cooling in a deep plastic lidded container in the walk-in cooler. According to PIC, product began its cooling process an hour prior to inspection. CDI - Grilled chicken transferred on to flat sheet pan and brought to the walk-in freezer. Temperatures began to decrease towards < 41 F after 15 minutes. -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.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test chemical sanitizer at under counter dish machine. PIC ordered test strips which arrived during today’s inspection. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. 6-301.14 Post a handwash sign at each handsink. Observed front hand sink missing soap, hand towels and hand washing sign. CDI - PIC replenished area with hand washing provisions; hand washing signage provided to facility. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned marinara sauce held out in room temperature. PIC advised that these were being held out for 4 hours with a start time of 12:00 pm. PIC could not procure TPHC SOPs. Discussion with PIC regarding TPHC procedures. CDI - Time added to sauce. TPHC procedures form provided and filled onsite. -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 24 hrs. - Pf. Observed lettuce prepared yesterday without date label in the prep top. CDI - PIC date marked product. -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 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 multiple cleaning agents and misc chemicals stored above single service food containers on shelving unit in the office. No physical evidence of contamination observed. CDI - PIC rearranged storage order for compliance. -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of marinara sauce stored with intact products on can rack. CDI - PIC separated and labeled do not use. -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 pizza boxes stored on the floor in corner area of front kitchen. -0-