FUEL PIZZA CAFE

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp for 2 oz. Marinara cups held on 4-hour TPHC. -CDI- PIC verified when marinara sauce was removed from temperature control and properly added time stamp.

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 pan of creamy vodka sauce, at 65F, cooling in prep unit low reach-in cooler. -CDI- Because vodka sauce was prepared today (less than 4-hour ago), PIC moved the vodka sauce to the WIC for rapid cooling. -Utilize the WIC or freezer for rapid, efficient cooling. By end of inspection, EHS observed sauce cooling at sufficient rate to reach 41F within 4 hours. 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 prep cooling by prep sink not functioning during inspection. PIC stated cooler is currently not in-use, yet it is intended to get repaired. -Repair cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple cooked meats cold held between 41 and 46f. CDI removed to walk in cooler to cool. 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 one container of granular product unlabeled. CDI labeled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping coth on sink. CDI- removed

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential hot pot for drawn butter. REMOVE AND REPLACE WITH COMMERCIAL EQUIPMENT

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 residue accumulation on exposed conduit. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed older facility has exposed conduit and lighting that cannot be smooth and easily cleanable.