TONYS PIZZA

-REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on lower prep table shelving. Replace cardboard with material that is non-absorbent, smooth and easily cleanable.

-REPEAT- 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 food debris buildup inside of RIF and prep low boys. PIC to address cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash and cardboard on the ground around dumpster. Dumpsters are shared with other businesses in building. PIC to work with other business owners and property manager to ensure dumpster enclosure remains clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two handwashing sinks blocked by pizza pans and ladder. CDI - Both items were removed. -1 point-

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed heavily dented can of cooked green pepper strips stored on shelf. CDI - Can was discarded. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use paper cups stored upright and without protective packaging. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on shelving in areas of food splash. Cardboard was soiled. Discard cardboard and/or replace with surface that is non-absorbent, smooth, and easily cleanable. -0.5 points-

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 heavy food debris and splash on shelving in walk in cooler, reach in coolers, on prep table shelving, and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed plumbing leak under rear handwashing sink. Establishment is using a bucket to catch water. Repair leak in plumbing. -0 points-

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 vents in both restrooms with heavy build up of dust. Observed flooring in kitchen and prep areas with build up of food debris, observed food splash in walls in prep and storage area. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken steaks above onion rings and RTE boneless chicken wings in single door Standing RIF. *CDI - PIC had food employee reorganize shelving order in unit placing raw chicken on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Provolone, Sliced Roast Beef, and Sliced Tomatoes above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

*REPEAT* 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Sliced ham and sausage crumbles at Pizza Flip Top without date marking. PIC stated that items are taken from container that is date marked in WIC and placed into separate container and placed into Pizza Flip Top. EHS educated PIC on reasoning for date marking to carry over from unit to unit. *CDI - PIC date marked Pizza Flip Top items to match their items in the WIC. 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 .

*REPEAT* 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 - Pizza sauce cooling in large pot with tight fitting suran wrap covering the top of the container above 41, see temp chart for details. *CDI - PIC opened the suran wrap to allow air flow and stated that they would have an employee stir sauce every 30-60 minutes and check the temperature to ensure item cools 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 .

4-501.11 Maintain equipment in good repair. *Observed - Sanitizer of 3 compartment sink dispensed at a concentration of 50ppm. PIC called company to repair dispensers establishment will fill sanitizer by hand until dispenser is repaired. EHS and PIC measured and figured out necessary amount required to properly sanitize. PIC trained employees on how to properly fill sanitizer compartment by hand and requires them to test each time before use looking for between 200-400 ppm. EHS will follow up with establishment to verify dispenser has been repaired. *Observed - Gaskets tearing on standing RIC *REPEAT*

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 - Debris build up on gasket to WIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - PIC and employee properly wash hands then turn off faucet without using a barrier. *CDI - EHS educated employees on using a barrier to turn off faucet as it is the dirtiest part of their sink and can recontaminate clean hands.

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 - Sliced Tomatoes from Saturday, Shredded Cheese from Thursday and Marinara Sauce from yesterday above 41F, see temp chart for details. All products missed cooling parameters. *CDI - PIC voluntarily discarded all items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - TCS foods in sandwich Flip Top unit dated for today but items were sliced yesterday. *CDI - PIC correctly date marked items. 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 .

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 - No written procedures for foods held on TPHC. *CDI - EHS emailed PIC health department TPHC Procedures to fill out and maintain at establishment. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

*REPEAT* 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 - Sliced tomatoes, shredded lettuce, marinara sauce and shredded cheese prepped today cooling in WIC filled past container fill line with tight fitting lids. *CDI - PIC had food employee evenly distribute products in other containers with lids propped open or with plastic wrap with holes punctured to properly cool products faster. 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 - Standing RIFs and Sandwich flip top gaskets in need of repair or replacement.

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 - Debris build up in gaskets throughout and on the bottom of back RIF. Establishment shall frequently clean these areas to better maintain equipment cleanliness.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and handouts in Spanish and English provided.

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 drinks stored on the middle shelf in the reach in cooler.. CDI- employee drink moved.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed pizza screen stored on top of the handsink. CDI - screen was removed and explained that the handsink shall be accessible at all times and not to be used other than washing hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in the prep top cooler at 59F. Product prepared 05/21/24, PIC stated it was removed from the walk in cooler as the prep top cooler was having issues cold holding. PIC discarded all of the food in the prep top cooler this morning and right before EHS arrived they had just replenished the entire prep top cooler. EHS recommended cooling products with open/vented lids to help determine is cold holding or cooling issue present. Observed sausage in reach in cooler at 56F CDI: Education provided and product +/- 1 degree kept. Sausage was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed inconsistency in labeling chemicals, one bottle with different chemical than what is stated on the label. PIC stated this was Bleach. CDI- chemicals properly labeled. REPEAT 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label.-P Observed Spic and Span disinfectant/glass cleaner used to clean food contact surfaces. EHS provided education that food contact surfaces shall be sanitized with an approved sanitizer for food contact surfaces. CDI - PIC prepared a bucket of quat sanitizer at 200 ppm. Ensure you read the instructions on sanitizers to ensure it’s safe for food contact surfaces.

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 noodles in deep metal pans filled entirely. CDI - PIC decreased the amount to half to ensure the food rapidly cools to 41F or below. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep top cooler (back wall) heavily scratched and scored. Replace or resurface. 4-502.11(A) Maintain utensils in good repair. Observed wooden pizza board split. replace.

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 drinks stored on shelving directly above prep table where pizza dough was being prepped. CDI- employee drink moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dispenser closest to pizza oven/pizza prep unit. PIC stated they had just run out. CDI- paper towels replaced at handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large quantity of sliced turkey and ham with no date label in walk in cooler. PIC stated these were delivered and sliced yesterday, employee must of forgotten label. Observed meatballs and spaghetti without a date label, PIC stated these products were opened/cooked yesterday as well. CDI- products labeled during inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with blue liquid with no label. Observed inconsistency in labeling chemicals, few bottles with same label but different chemicals. CDI- chemicals properly labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles with disinfectant and glass cleaner stored on shelving, directly above sheet tray of prepped garlic knots. Potential for chemicals to contaminate food in current storage. CDI- chemicals moved, no longer contamination concern.

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 1x dented can mixed in with retail product, not in a seperate/designated area. CDI- can moved to designated area during inspection.

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 areas of dry storage shelving and shelving in walk in cooler with buildup, in need of cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed shared trash area with boxes building up, trash outside of containers and dumpster pad with boxes and trash outside of receptacles. Ensure trash is in receptacles, emptied at a frequency to prevent pest harborage (such as flies, noticed around dumpster pad) and that receptacles are of sufficient capacity for all businesses sharing this area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed moderate-heavy buildup on soda nozzles. CDI: PIC removed and W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, marinara sauce, and sliced ham being held above 41F in walk-in cooler. Product prepared 06/27/23. EHS recommended cooling products with open/vented lids to help determine is cold holding or cooling issue present. CDI: Education provided and product +/- 1 degree kept. REPEAT VIOLATION.

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 pizza sauce. CDI: PIC rearranged storage order.

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 marinara cooling too slowly to meet cooling parameters. See violation #33 and temp chart for details. CDI: Education provided, product stirred, and new ice wand placed into product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in walk-in cooler. Products prepared 11/5/22 and 11/6/22. Ambient temp of unit 36F-37F per EHS thermometer and external unit thermometer. PIC stated unit serviced quarterly and defrosts 3x/day for approx 20 minutes. EHS discussed removal of any shelf stable product from unit to aide in better air flow. Facility maintaining temp logs for next 7-10 days to monitor unit. Product +/- 1 degree kept, other TCS product voluntarily discarded. EHS will return within 10 days to verify long term compliance/correction. VERIFICATION REQUIRED.

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 marinara cooling in deep pan in 2door reach-in freezer with ice wand. Product prepared between 9am-9:30am. Little to no temp change in product over 45 minute time frame. CDI: PIC stirred product and added additional ice wand.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips unable to measure sanitizer. EHS will return within 10 days to verify test strips obtained. VERIFICATION REQUIRED.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed sanitizer towels stored in back hand sink. CDI: PIC removed towels. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low QAC sanitizer at three compartment sink- 50ppm. Sanitizer dispenser unable to be primed. CDI: PIC contacted service repair company and facility will make solution by hand until repaired- 200ppm. REPEAT VIOLATION.

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 shelving throughout facility soiled with food waste buildup.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two pizza screens stored in hand sink at pizza oven. CDI: PIC removed screens.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level at three compartment sink- 50ppm. PIC emptied and refilled using sanitizer dispenser- sanitizer level still too low. PIC contacted service repairman during inspection, but will make sanitizer solution by hand until repaired. CDI: PIC made third batch of sanitizer solution @300ppm.

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 chopped lettuce, shredded mozzarella, and precooked meatballs cooling at a rate too slow to meet cooling parameters. See violation #31 for more detail. CDI: PIC vented products for rapid cooling. REPEAT VIOLATION. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mozzarella cheese being held using TPHC with no paperwork. CDI: PIC added mozzarella to TPHC paperwork.

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 chopped lettuce cooling in sealed plastic container, shredded mozzarella cooling in covered plastic bus tubs, precooked meatballs cooling in metal insert pan covered with plastic wrap, and sliced tomatoes cooling in plastic insert pans covered in plastic wrap. PIC stated lettuce, mozzarella, and meatballs prepared @11am. EHS observed tomatoes being sliced during inspection. CDI: Education provided and PIC vented products for rapid cooling. REPEAT VIOLATION. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

3-501.13 Use approved thawing methods. Observed sausage being thawed in warm standing water in prep sink. PIC stated product was being rapid thawed for immediate cooking. CDI: Education provided and food employee moved sausage to oven for cooking.

4-501.11 Maintain equipment in good repair. Observed stand up door handle screwed on with metal bracket. REPEAT. **Points not assessed due to other violations present.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed toamtoes stored over RTE hams/turkey. CDI-PIC moved tomatoes to a bottom shelf.

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 tomatoe sauce in large metal pots at 51F. PIC said they made it at 9:30am, opened from the can and put in the WIC. Pot was covered in saran wrap. Sauce move 0F in 40mins. Not a proper cooling rate. CDI-PIC said they nromally keep the cans in the WIC (it is stated in their TPHC forms). PIC moved sauce to the stand up freezers. VR REQUIRED 5/27/2021

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 tomatoe sauce in large metal pots at 51F. PIC said they made it at 9:30am, opened from the can and put in the WIC. Pot was covered in saran wrap. Sauce move 0F in 40mins. Not a proper cooling rate. CDI-PIC said they nromally keep the cans in the WIC (it is stated in their TPHC forms). PIC moved sauce to the stand up freezers. REPEAT. VR REQUIRED 5/27/2021 PIC did not sign due to COvid protocols

4-501.11 Maintain equipment in good repair. Observed stand up door handle screwed on with metal bracket. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands quickly, then turn off faucet with bare hands. CDI-EHS explained proper way to wash and they re-washed properly while using a paper towel to turn off faucet.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed cheese being sliced and employee using bae hands. Cheese was for sandwiches they explained. CDI-PIC voluntarily discarded cheese and employee washed hands (rewashed hands) then donned gloves. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork link sausage being thawed on a shelf above RTE canned items. CDI-EHS explained product is raw, PIC thought it was pre-cooked and normally orders precooked, and moved sausage into the WIC below RTE foods.

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 large aluminum stock pots being used to cook and cool sauce. Sauce in WIC was 61F at 1:55, PIC explained it was made 3 hrs ago. PIC added ice wand, facility only has 1 ice wand, EHS suggested purchasing another one since they make so much sauce and after 1-2hrs ice wand is useless due to the ice melting. EHS retemped it at 2:15 and it was 55F, PIC split the sauce in half to help cool.

3-501.13 Use approved thawing methods. Observed raw pork link sausage being thawed on a shelf above RTE canned items. CDI-EHS explained product is raw, PIC thought it was pre-cooked and normally orders precooked, and moved sausage into the WIC below RTE foods.

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 3 dented cans stored on shelf, PIC explained they do not use dented cans. CDI-PIC set aside in the office to be returned for credit.

4-501.11 Maintain equipment in good repair. Observed stand up door handle screwed on with metal bracket, and prep unit had a metal shelf that was falling through on the bottom.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC ready to eat pizza, after cook. CDI-food employee added gloves and PIC stated they normally use them.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3-comp with 0ppm quat sanitizer. There was an air gap in the line, PIC poured sanitizer directly until it was 300ppm quat. CDI-PIC will use this method until maintenace person comes, PIC called maintenance person while on-site.

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 2 large containers of marninara and pizza sauce in metal stockpots. Cooked marninara was 49F sauce from the can was 44F. Discussed proper cooling methods with PIC such as ultilizing the freezers, smallers portions, putting cans in walk-in cooler before user, leaving the containers open. They do have an ice wand but they need to surround product with ice if using large containers. CDI-PIC voluntarily discarded 49F sauce, other sauce was allowed to be kept since it was under 45F, made last night and cans contain citric acid. REPEAT VIOLATION.

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 sliced cheese above 41F (see temp chart) food employee had sliced 15mins prior and was attempting to cool down in the flip top, and cheese was stacked to high. CDI-PIC removed cheese above the fill line. Observed 2 large containers of marinara and pizza sauce in metal stockpots. Cooked marinara was 49F sauce from the can was 44F. Discussed proper cooling methods with PIC such as utilizing the freezers, smallers portions, putting cans in walk-in cooler before user, leaving the containers open. They do have an ice wand but they need to surround product with ice if using large containers. CDI-PIC voluntarily discarded 49F sauce, other sauce was allowed to be kept since it was under 45F, made last night and cans contain citric acid. REPEAT VIOLATION.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed large pizza sitting on low counter sitting directly next to a food employees drink. CDI-PIC moved drink to an approved area. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not wearing hair restraints. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at pizza area handsink. CDI: Papertowels provided.

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 pizza sauce that was prepared yesterday at 48F in walk in cooler and still cooling. CDI: Pizza sauce voluntarily discarded. EHS recommends putting the cans for the pizza sauce in the walk in cooler the day before prep so that all items start cold and cooling is not required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding all food items at 42F and above. CDI: Items allowed to be kept for 4 days only. All items from more than 4 days ago voluntarily discarded. Observed pizza sauce on counter above 41F. CDI: Pizza sauce moved to TPHC. TPHC form sent via email along with inspection today. Observed garlic spread labeled "keep refrigerated" held out of temperature control. CDI: Garlic spread moved to reach in cooler for rapid cooling. Observed pasta in reach in above 41F from Monday. CDI: Pasta voluntarily discarded.

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 turkey sliced on monday holding above 41F in the walk in cooler. CDI: Turkey voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on turkey, salami, provolone, ham, spinach, ricotta, meatballs, or canadian bacon in prep tops. CDI: PIC dated items properly. Several different batches of some items in the walk in making it difficult to know exactly which batch it came from. Ensure all containers in facility with date markable food items are properly dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holds pizzas on TPHC. No TPHC procedures on site. TPHC form sent via email along with inspection. VERIFICATION REQUIRED

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding all items at 42F and above. VERIFICATION REQUIRED 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 pizza sauce cooling in large, deep, covered container in walk in from yesterday. CDI: Pizza sauce voluntarily discarded. Observed freshly shredded mozzarella cooling in walk in in large containers while tightly covered. CDI: PIC uncovered containers.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food items stored directly over customer items in walk in cooler. Observed employee drinks in reach in over customer food. CDI: Items relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food throughout facility with no hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee drinks and box of employee items stored over clean utensils in clean utensil storage area. CDI: Items relocated. Observed employee phone and cough drops stored in container with clean lids. CDI: Employee items relocated and lids taken to 3-comp sink to be cleaned. Observed clean utensils being stored in containers with food debris.

4-501.11 Maintain equipment in good repair. Observed shelving peeling and rusting in walk in cooler. REPEAT VIOLATION Previous issue corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout store stored improperly. Observed no designated employee area. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored adjacent to food/utensils in the front server area. Item was moved to a designated area where such contamination will be prevented should the beverage leak or spill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored with slight dried on food residue present on the rear surfaces, observed can opener blade stored with residue present on the cutting surfaces, observed two plastic containers stored as clean with sticker residue present on the interiors/contacting food contact surfaces, observed one plastic lexan container stored as clean with slight oregano, season.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility using foam cups as scooping devices. Cups are not smooth, durable, easily cleanable and do not have a handle. Facility must provide a scooping device with a handle if the intent is to leave the scooping device in the product. This way any hand contact is with the handle of the device, which can be kept separated from the food product.

4-501.11 Maintain equipment in good repair. Observed rust and slight damage to prep tables/surfaces in the rear area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as phones and belongings stored intermingled with food storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top cooler holding above 45F (see temperature chart) . CDI- product has been out less than 2 hours so placed in cooler to rapidly cool to 45F. REPEAT Observed garlic spread sitting out at room temperature during lunch. CDI-placed in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no begin and end times for cooked pizza held on time in lieu of temperature. CDI- product labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes at 3 compartment sink. CDI-items sent to be rewashed and air dried.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in facility not smooth and easily cleanable. PIC states this location is slated for an upgrade and remodel.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P observed unwashed produce (heads of lettuce and tomatoes) over RTE food in the walk-in cooler. CDI-product relocated to a lower shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, salami and provolone cheese filled above the fill line in the flip top cooler and holding temperatures above 45F. CDI-product disdarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of spaghetti not datemarked as required. CDI-product datemarked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.m Observed squeeze bottles of oils, sauces and water not labeled as required. CDI-product labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris on shelving and fan grates in the walk-in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. CDI EHP emailed to PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above food in reach-in freezer. CDI drink disposed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sausage prepared yesterday in walk-in cooler at 45-51F. CDI sausage was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade pizza sauce, noodles, lettuce, sauce and ham above 45F. See temperature chart for temperature observations. CDI homemade pizza sauce placed on ice wand. Noodles seperated and uncovered. Lettuce voluntarily discarded. Ham voluntarily discarded. EHS recommends homemade sauce placed on TPHC or provide product assessment. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed prepared pizzas holding out of temperature control. Pizzas not labeled. CDI PIC labeled pizza. VERIFICATION REQUIRED.

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 homemade pizza sauce cooling in large stock pot covered. Observed noodles cooling in plastic container tightly covered. Observed lettuce cooling in flip top cooler. Observed sausage cooling in plastic container tightly covered in walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen.

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 45F. -P Observed cooked sauce cooling from night before in walk-in. Sauce did not reach 45F. REPEAT VIOLATION. CDI sauce volunarily discarded.

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 sauce yesterday, cooling in walk-in in very deep portion today. REPEAT VIOLATION. CDI voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer no working. VERIFICATION REQUIRED.

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 45F. -P Observed lasagna and cooked sauce that had been cooling from the night before and still had not fallen below 45F today. Products discarded and denatured to correct.

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 manicotti stuffed with ricota that was made 5 days ago- discarded today to correct. Remember that if a TCS product is stored between 41-45F it can only be held for four days and held 7 days if stored at 41F or less.

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 sauce that had been cooled in a very deep portion today- discarded to correct. Observed lasagna that had been made with hot beef and then tightly wrapped before being placed into the walk in cooler. Discussed the need to cool beef before preparing and/or placing cut pieces in the freezer to cool quickly. Lasagna discarded.

4-502.11(A) Maintain utensils in good repair. Observed the exterior of the mustard dispenser taped today.

6-502.12 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 dust on the hood lights, lights above pizza table and the ceiling area above the make table.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PFObserved employees today who could not name or find a list of the big five foodborne illnesses today. Employee health policy left with PIC for all employees to sign by 11/21/14.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed clean linen stored on the handsink today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved deli ham, deli turkey, roast beef, and cooked chicken in the walk in today that was not date marked. Back dated during inspection to correct.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food service employee with a hat or hairnet on today. Corrected by putting hats on today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed clean linen stored on the floor of the office today- picked up to be stored at least 6" off of the floor.Observed clean linen stored on the handsink- moved to dirty linen container today to correct.

6-502.12 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.Dust sprinkler head at oven and ceiling part of dining room that is over the kitchen.

Observed employees turn off water with their bare hands after washing them. Use a papertowel to turn off water to prevent recontamination of hands. Employee stopped and instructed to use a papertowel to correct.2-301.12

Observed an employee take out a cooked pizza and it was too large to fit on paddle which led the employee to bare hand touch the other side of the pizza. Pizza put back into the oven to reach >165F today to correct. Bare hand contact with RTE foods is prohibited. Employees will now use a metal pan on the other side if the pizza is too large. Use gloves or tongs if the pizza needs to be moved around the box during cutting.3-301.11

Observed super san sanitizer at <150ppm today in the 3 comp. sink. Maintain this brand of sanitizer at 150-400ppm. Sink refilled with fresh to correct.Discuss upping the concentration with ecolab to increase the life of that sanitizer when in-use.4-501.114

Observed TCS foods stored >45F today on the make line due to them being double panned, which reduced cold airflow getting to the product.Items moved to WIC to quickly chill today. Maintain TCS foods at 45-41F or less.3-501.16

Observed pasta, cooked chicken and sausage not date marked today- post dated by PIC to correct.Date mark all TCS foods once they have been opened/made.3-501.17 Observed deli roast beef that had been opened >7 days prior- discarded to correct.Hold TCS foods for 7 days if holding them at 41F or less and only 4 days if holding the food between 45-41F.3-501.18

Observed pasta cooling today in a very large portions inside of a tightly covered plastic container. Use approved cooling methods such as shallow food portions, metal pans, keep uncovered, stir regularly, use ice paddle, add ice, put on ice, use freezer etc. Pasta discarded by PIC today to correct.3-501.15

Clean RI cooler(doors especially) and clean the ice chute metal piece- build up present today.4-602.13

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or be able to find a list of them for reference- recommend posting. PIC must know when to allow employees, who have been ill with the discussed symtoms, back to work when they are feeling better.Employees did not know the big five today or know where to find a list of them. Handout provided today in English and Spanish.

. 2-301.12 Cleaning ProcedureWhen washing hands, be sure to turn off water with a papertowel rather than using barehands as observed today. Corrected during inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyTea and drink nozzles must be cleaned frequently enough to preclude the growth of mold or soil build-up. Observed build-up on drink nozzles today- sent to be washed and sanitized during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark TCS foods that are RTE. Observed pasta not date marked today and it was made 2 days ago. Date marking sheet provided today. Sausage may need to be date marked as well if it is not used within 24 hours after opening. Deli meats were date marked today.

4-502.11 (B) Good Repair and CalibrationObserved digital thermometer out of calibration today- it was reading 35 in 32F water. Stem thermometer onsite that is correctly calibrated- use this thermometer until a new digital is obtained.

3-304.12 In-Use Utensils, Between-Use StorageObserved disposable ramikins stored in dry goods today- do not store these in food.