GRAVITY PIZZA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment unable to provide documentation that employees are informed of required symptoms and illnesses. PIC provided employee handbook that did not list all 6 illnesses. Illness missing was salmonella non-typhoidal. CDI- EHS discussed with PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottles containing unknown liquid at start of inspection. CDI- employees marked bottles during quick walkthrough.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back kitchen area. EHS discussed pest control with PIC. Garage door maintained close and mechanical devices are being implemented. *REPEAT*

4-501.11 Maintain equipment in good repair. Gaskets needing to be repaired or replaced on front cold holding units.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed establishment missing high temp testing kit. VERIFICATION REQUIRED on or before 8/9 to assess acquisition of testing kit.

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 dishes stored as clean with sticker residues still intact.

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 diced grilled chicken being held in 3-door flip top fail to properly cool through parameters overnight. PIC stated that items are held in bottom prep unit and not on top overnight. CDI- PIC voluntarily discarded item. *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 Cooling Food Safely https://youtu.be/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). Observed 3 bags of ricotta originally prepped on 1/20 in prep unit, red sauce originally prepped on 1/21 in 3-door prep unit. CDI PIC voluntarily discarded items. 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 diced grilled chicken fail to cool through parameters overnight. CDI- see item #20. Observed grilled chicken at end of first parameters cooling at a rate below .52F/min. CDI- PIC removed items to sheet pans to increase cooling. EHS confirmed effective cooling and discussed implemented SOP. *REPEAT* 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back kitchen area. EHS discussed pest control with PIC.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed salt gun being held in establishment to be used near garage door when large flying insects are present during non operating hours, per the PIC. CDI- PIC removed item to area for removal from establishment.

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

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 above RTE food. CDI..Relocated eggs below RTE during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked chicken didn’t cool from 135F to 70 F within the required 2 hours. CDI voluntarily discard. -Facility lacked written SOP for cooling TCS foods,Increasing risk of improper cooling. EHS and PIC worked together to create SOP for cooling. Please see comments EHS will return to follow up on cooling to ensure it being doing properly. 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 TCS food cooling in deep plastic pans tightly wrapped, restricting air flow and preventing rapid cooling. CDI TCS foods were transferred to shallow metal pans( cookie sheets) uncovered to quickly cool. Some items were placed in small RIF 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 .

4-903.11 (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 utensils stored in bins with visible debris. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pants stacked while still wet

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility’s during inspection. CDI. PIC was given a new one and education provided on the changes in the policy. Facility was also given a copy of the employee health. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork in the prep unit at temperatures above 41F. CDI. PIC indicated that it was cooked this morning. Item was placed back in the cooler. 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 delivery items stored directly on the floor in the WI and dry storage area.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash solution. CDI. PIC replaced the solution.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored directly by customer items.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility unable to produce written plan today CDI handout red distributed For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 water bottle stored on pizza prep table for boxing. CDI removed.

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 food employee enter kitchen and wash hands and immediately contaminate hands without first drying hands CDI hands re-washed 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed one can of tomato sauce, distressed with multiple dents, not segregated from the others. CDI marked do not sell and segregated.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple unwashed fruits and or vegetables stored above ready to eat foods. CDIPIC coached. 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 is not been labeled, or if the label is incorrect. -P observed one container House made white sauce for pizza on day eight. CDIPIC coached and food 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 .