BROOKLYN PIZZA PARLOR

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 employee wash hands and then use bare hands to turn off faucet before returning to food prep. CDI- provided education to employee on proper procedures and employee properly washed hands. 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 .

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. Observed Alfredo sauce cooling in walk in that did not meet cooling parameters. According to cooling log alfredo was 165F at 11am and placed in walk in cooler. No additional temperatures were taken by staff. Observed alfredo 75F at 3:00pm. CDI- Alfredo 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in steam table at 124F. CDI- reheated to above 165F on stove and placed back in steam table. 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 ricotta and pasta in back prep cooler with date exceeding 7 days. CDI- items discarded. Observed cooked sliced chicken in prep unit with today’s date but was cooked yesterday. CDI- relabeled with yesterday’s date. Observed eggplant with date exceeding 7 days. Date was for original day when prepared prior to freezing. Ensure thaw date is added. Points not escalated as facility has a good overall date marking system. 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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. -P. Observed digital timer system in place to track various pizzas, marinara and mozzarella cheese. Several pizzas had been remade since original timer was set; timer was not reset and no other tracking method used. Employees unsure on how to reset timer or which timers went with which pizzas. Additional training needed. CDI- all pizzas labeled with written labels.

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 Alfredo sauce cooling in deep container. Observed portioned cooked pasta stacked in deep containers in walk in cooler. Observed lettuce that had been washed and cut at 60F in top of prep unit. Cool prior to placing in prep units. CDI- Alfredo discarded, pastas laid out on sheet trays and lettuce laid out on sheet tray and placed 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red bucket with less than 100ppm quat. CDI- refilled.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray arm attached to faucet at can wash with a backflow preventer not rated for continuous use. CDI- spray arm disconnected.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE foods in WIC during inspection. Ensure unwashed produce are stored in a manner that does not promote the contamination of RTE foods. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 various foods in all prep units baring a date of 1/20/26 despite being prepared at earlier dates. PIC stated their SOP is to label the food items with the date they are placed in prep units to ensure staff do not continuously utilize the same container for multiple days without washing. Observed par-cooked eggplant parmesan baring a date of 1/20/26 in pasta prep. PIC stated eggplant was cooked and frozen on 1/15/26 and thawed on 1/20/26. CDI - REHS coached PIC on proper date marking. All dates verified with mother batches in WIC. All food items properly labeled. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of 100ppm quat during inspection. CDI - PIC changed to solution with concentration over 200ppm. Repeat. 0.5 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use food containers that had been washed and reused to store other various food items throughout kitchen during inspection. Ensure all single use items are properly disposed of after their initial use. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of food being stored with no lids or wrappings to protect the food from contamination. Ensure all food is properly protected from contamination while not actively in use. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of garlic knots being stored in direct contact with the floor during inspection. Observed containers of non-TCS foods being stored with the bottom of the container in direct contact with the food in the container below it. Ensure all food is stored in a manner that does not promote contamination. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50ppm quat during inspection. CDI - Employee changed to solution with proper concentration. 0 pts.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pizza peels chipped and damaged in use during inspection. CDI - Peels voluntarily discarded and replaced during inspection. 0.5 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several small containers being used as scoops being stored in direct contact with the food items. -CDI- PIC removed the containers. (1 pts)

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. Observed a large deep container of chicken wings that had been cooling in the WIC over night at 43F. PIC stated that they had not been taken out of the WIC since the day before. The chicken wings were not able to reach the necessary cooling parameters. -CDI- PIC voluntarily discarded the chicken wings. (1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 chicken wings that had been cooling in a large deep container overnight. Wings did not cool properly. 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 .

3-501.19 (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, calzone, and other cooked items being held on time without any written procedures available. Only the discard times were written down but not the times the items were prepared. -CDI- PIC wable to fill out TPHC forms during the inspectionand was also able to correclty label the necessary items with the prep times. (1.5 pts) 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 lasagna being cooled in the WIC tightly wrapped in plastic at 43F. PIC stated that the lasagna was wrapped an hour before the inspection. -CDI- Lasagna was placed in the WIF to be quickly cooledto 41For below. (0.5 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 .

4-501.11 Maintain equipment in good repair. Observed the gaskets in the 3 door low boy unit damaged. Replace the necessary gaskets. (0 pts)

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 wire shelves in the WIC soiled with white buildup. Also observed the gaskets on the low boy units with buildup/debris. Increase cleaning frequency. (0.5 pts)

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 base tile behind the RIC missing. Also observed the base tile by the back door in the kitchen missing. Replace the missing tiles. (0 pts)