INIZIO PIZZA NAPOLETANA

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few gnats in the pizza dough prep area. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a stack of plastic containers and a stack of metal pans in clean dish storage stacked wet. -0.5-

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets in pizza prep unit. Repair. -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. EHS obsevred food residue build-up on shelving in walk in cooler and in gaskets in cold holding units. More frequent cleaning is recommended. -0.5-

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 beverage stored above clean utensils. CDI-removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee Donn gloves without first washing hands. CDI- PIC coached

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 the cooked red sauce cooling after 6 hours still above 90F - CDI voluntarily 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed non-cooked red sauce cooling in walk in cooler at 52F then tested 30 minutes later at 51F. CDI- cooling procedure changed to save product within 3 hours 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 fresh moz and shredded mozerella cold held at 43 and 45F respectively. Observed shredded lettuce and kale at 46 F. CDI- placed on temporary 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 .

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 house made ranch date marked 5/28. CDI voluntarily 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 .

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 cooked red sauce in melted ice batch, 61F with melted wand and sauce temp at 110 cooling since 930 am. CDI- voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .