DUE AMICI PIZZARIA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat pizza sauce and raw shell eggs stored on top of cooked chicken wings in walk in cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee cough syrup and fiber supplement stored on shelving with dry goods and utensils. CDI - Medications were moved to designated storage area away from food, equipment, and utensils. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed drying equipment and utensils stored on drying rack in a manner that prevented air drying (wet stacking). -0 points-

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 wall near can wash damaged and FRP separated from wall. Repair wall near can wash. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed small container of raw shrimp stored above ready to eat sliced deli ham in walk in cooler. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of sanitizers and degreaser in facility. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 strainer of cooked peppers at 118F and container of fried chicken wings at 91F cooling at ambient room temperature. PIC stated that items would be moved to walk in cooler to continue cooling process. CDI - Items were taken to walk in cooler. PIC has been advised to begin the active cooling process for TCS foods once foods drop below 135F. -0 points- 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 fruit flies in kitchen area. PIC has been advised to control insects to prevent infestation. -0 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and open containers of flour stored on floor in dry storage area. CDI - Items were moved and stored greater than 6 inches above the floor. -REPEAT- -2 points-

6-501.16 Store mops for air drying after use. Observed mops stored in used mop buckets near can wash. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored above flip top cooler. CDI - Phone was moved to designated storage area. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food located on floor in WIC and in dry storage area.

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 RIC doors in need of cleaning.. REPEAT

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 Facility in need of cleaning throughout. REPEAT

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand wash sink blocked by crates. CDI. Crates were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed New York Stromboli above 41°. CDI item was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 time log without times or dates. Last visit PIC was suppose to come up with a better system. PIC today had no knowledge of any changes and no changes were made. EHS will come and check on facility to ensure TPHC is being followed. EHS will also leave a new TPHC sheet for facility

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed facility has several thermometer but are not in working condition. EHS will return to check thermometer

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 several working squeeze bottles without lables

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

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 black build up behind soda nozzle. REPEAT. Also observed outside of RIC and WIC in need of cleaning.

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 floors and walls in need of cleaning..REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility, items are not necessary for operation or maintenance.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing blocked by crates.CDI..Items were moved REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet.

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 black build up behind soda nozzle's Also Observed bucket/holder were clean utensils are held with debris inside of bucket/holder

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 floors and walls in need of cleaning..REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink was blocked with stacks of trays. CDI PIC moved racks. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Cook ground beef stored under unwashed produce.REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean dishes with food debris. CDI..PIC moved to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items above 41F please see food chart. CDI..PIC voluntarily discarded food 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cooked grilled chicken not date marked. CDI.. Items was dated REPEAT ESH didn’t escalate points due it being one item 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)(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 discard time for pizza held on times. Facility does have logs, logs are not being used. CDI EHS will educate PIC

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets on 2 boxes of sausage on floor in WIC and cans stored on the floor in dry storage. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp wiping cloth on cutting board and observed cutting board being wiped down.

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 white buckets used for clean utensil storage with food debris. 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 build up and debris on shelves through facility. REPEAT

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 floors and walls throughout in need of cleaning. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use clean bare hands to pull know of paper towel dispenser. PIC spoke with employee

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several stacks of trays and waste basket blocking hand sink. Items were moved several times during the inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw breaded chicken on top of container of sauce. CDI PIC moved container. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave with food debris and build inside of microwave.

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 cooked chicken and mozzarella without dates held over from previous day. 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 spray bottles without 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 Beef Patties cooling at a rate of .38. Had PIC separate the patties on separate trays to cool quickly. REPEAT Didn’t escalate points since it was just 1 item. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed thick probe thermometer used. PIC has a thin probe thermometer but its not working. EHS will return in 10 days

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 squeeze bottles without labels. CDI PIC labeled bottles

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items on floor in dry storage area and in WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pot stacked wet. CDI PIC moved items to drain board to dry. 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 buckets where clean utensils are stored with debris in bucket. CDI. PIC moved items for w/r/s

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 build up on shelving throughout facility

5-205.15 Maintain a plumbing system in good repair. Observed handsink by dishwasher leaking and loose.

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 that floors throughout facility need to be cleaned

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 being stored over RTE foods and produce. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 plastic container of penne pasta and large pan of breaded chicken cooling in RI unit. After 25 minutes, EHS observed no change in temperature of products. CDI: PIC moved items to WIC and EHS observed drop in temperature by end of 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored on prep surfaces and cutting board. CDI: PIC discarded soiled towels.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table. REPEAT

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed moderate-heavy food splash inside microwave. CDI: Food employee cleaned.

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 2-door reach-in cooler. Product with various prep dates. Condenser unit frozen. CDI: PIC voluntarily discarded foods and cleaned/defrosted condenser unit.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp on shelf over garlic and chopped onion in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken pizza in display cooler at 54 F. CDI - PIC voluntarily discarded pizza. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pene, noodles, sausage, stuffed shells, broccoli, eggplant, lasagna, and various other food with no date labels. CDI - PIC stated foods were moved to coolers to thaw or cooked on Sunday. PIC stated most food is not kept for 24 hours but this food was prepped Sunday because the facility is closed on Monday. EHS discussed date marking before leaving on Sunday night. PIC date marked all items. For more information, please visit: http://meck.co/FoodSafety 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of wine and oil with no labels. CDI - PIC labeled bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on floor of WIC. CDI - Chicken was placed on crates. 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 dented cans stored on shelf with good cans. CDI - PIC moved dented cans to new designated location.

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 cleaned utensils stored in bins that had dust and debris in them. CDI - Utensils and containers were moved to be cleaned. EHS recommended cleaning containers once a week to PIC

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 shelf over 3-comp sink. Needs cleaning.

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 debris build up under prep area next to 3-comp sink. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and water bottles stored in food prep/ clean utensil areas. CDI- Items were moved.

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 cooling in deep plastic containers at three compartment sink. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed sausage being thawed using hot water in prep sink. CDI: Education provided and product placed into oven for cooking.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table, dough prep table, and reach in cooler across from stove.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food waste. CDI: PIC cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and marinara being held below 135F in steam well. Unit turned off. PIC stated product prepared between 10am-11am. CDI: Education provided, product reheated on stove(195F, 186F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce and lasagna being held above 41F in 3-door reach-in cooler. No prep date on lettuce. Lasagna prepared 09/26/22. PIC stated foods in unit within temp at opening. CDI: Education provided, PIC cleaned coils on unit, product moved to walk-in cooler for cooling. REPEAT VIOLATION.

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 several TCS foods in 2-door cooler without date labels. Some product prepared today, others prepared 09/25-09/26. CDI: Education provided, old product voluntarily discarded, new product date labeled. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in sandwich make table. Product overstacked. CDI: PIC voluntarily discarded product.

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 tomatoes and red sauce being held with no date labels in back 2door refrigerator. PIC stated sliced tomatoes prepared Monday 06/20/22 and red sauce prepared Saturday, 06/18/22 and tomatoes. CDI: Education provided and product date labeled. **Failure to label immediately upon preparing can result ion product being discarded at future inspections.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. EHS recommended more frequent pest control and drain cleaning.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table, dough prep table, and reach in cooler across from stove. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table and dough prep table. Observed light bulbs out in both vent hoods. REPEAT VIOLATION.

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 PIC touch various pizzas, calzones, and strombolis with bare hands to check the temperature of the product. CDI: Education provided and PIC voluntarily discarded product.

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 pasta cooling in deep plastic container in walk-in cooler with no temperature change over 40 minute period. See temp chart for details. CDI: PIC placed product on sheet tray for rapid cooling. Observed salad cooling in sealed Styrofoam containers in walk-in cooler with 1 degree temperature change over 40 minute period. CDI: PIC opened packaging for air to reach product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various strombolis, meat rolls, and calzones being held above 41F in deli style display cases. Product prepared yesterday 09/09/21. Ambeint temp of cases fluctuated between 33F-49F, depending on how frequently door were opened. PIC voluntarily discarded products. EHS provided cooling and cold holding logs to monitor. EHS will return within 10 days to verify display cases properly cold holding TCS foods. REPEAT VIOLATION. VERIFICATION REQUIRED. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

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 noodles cooling in deep plastic container in walk-in cooler. CDI: Noodles placed on sheet tray for rapid cooling. Observed salad cooling in sealed/closed Styrofoam containers in walk-in cooler. CDI: PIC vented product. Observed salad being cooled in sealed aluminum containers in deli style display cases. CDI: PIC vented product. REPEAT VIOLATION. GENERAL COMMENT: 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large amounts of product being prepared compared to amount of refrigeration facility has. EHS discussed possible need for additional refrigeration, cutting back on amount of prep completed, and a risk category change from 3 to 4 with PICs. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed garlic knots, donuts, and calzones being stored on top of deli style display cases. PIC stated food is stored there due to storage capacity issue. CDI: Education provided and PIC covered product with plastic wrap.

4-501.11 Maintain equipment in good repair. Observed deli style display cases unable to hold TCS foods at or below 41F. See violation #20 for more details. REPEAT VIOLATION. **Points not assessed due to point deduction for violation #20

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black biofilm buildup on catch plate inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various strombolis prepared on 06/02/21 and 06/03/21 being held above 41F in deli style display cases. Unit being used for cooling, causing food temps to rise, as well as the unit. Ambient air temp of unit 47F. After removal of foods in cooling process, unit temp dropped back down to 38F. CDI: Education provided and products rapidly reheated, then cooled. **Failure to cool using correct equipment and cold hold with correct equipment can result in food being discarded at future inspections.

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 tomatoes in walk-in cooler with no date label. Food employee stated product was prepared @11am. CDI: Education provided and food employee labeled. Observed ground burger in 2-door cooler in kitchen with no date label. PIC stated product was prepared on 05/29/21. CDI: PIC labeled product. Observed food employee date labeling several foods in walk-in cooler, some with incorrect dates. CDI: Education provided and food labeled. 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 two metal insert pans of chicken breast date labeled 05/27/21 and 05/28/21 past their 7 day limit. CDI: PIC voluntarily discarded. **Facility informed that going forward, failure to date label immediately upon prepping can result in food being discarded.

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 food employee fill out TPHC chart upon arrival for inspection. CDI: Education provided.

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 parm chicken breast cooling wrapped in parchment paper and covered with plastic wrap in 3-door freezer. CDI: Education provided and product vented. Observed sliced tomatoes and chicken breast cooling in walk-in cooler covered with plastic wrap. CDI: Product vented for rapid cooling. Observed several pizzas, strombolis, pinwheels, etc. cooling in deli style display cases. Unit designed for cold holding only, not cooling. CDI: Education provided and PIC moved products to 2-door cooler for rapid cooling. 2-door unit did meet cooling paramaters, but EHS will continue to monitor at future inspections to ensure cooler continues to handle volume of food being produced. EHS provided cooling logs for facility to use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mushrooms being drained in wash compartment of three compartment sink with soiled dishes stored in other two compartments of sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on slicer, counter above dough cooler, and drain board of three compartment sink. CDI: Education provided and PIC placed towels in sanitizer buckets.

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 gelato scoop stored in standing water in metal insert pan. CDI: Education provided and scoop sent to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout kitchen with food waste/debris on them. Observed moderate-heavy buildup on trays used for holding utensils in dish machine.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only thin-tip thermometer with dead battery. Facility does have infrared thermometer on site to use until battery replaced.. EHS will follow-up within 10 days to verify facility obtained battery for thermometer. VERIFICIATION REQUIRED.

4-502.11(A) Maintain utensils in good repair. Observed two spatula handles in poor repair (one melted, one duct taped) making it not easily cleanable. CDI: PIC voluntarily discarded spatulas.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered container of meatloaf in walk-in cooler. Observed uncovered insert pan of chicken and sauce in 2-door refrigerator. CDI: PIC provided lids for products.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw pork stored in the same container in the walk in cooler. CDI- PIC relocated items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of plate of chicken in the prep top unit with a temperature below 135F. PIC stated that items are used to go on topof salads and pizzas. Explained to PIC that items need to be kept cold or hold. CDI- PIC voluntarily discarded items.

General Comment-0 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of flip top reach in above 41F *see temp chart above* CDI- All items were voluntarily discarded. This may be due to a possibility of cooling methods. Cooling methods disscused with PIC. A visit will be made within 10 days to ensure foods inside of flip top reach in are holding temperature.

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 pizzas at front display case on time with no begin and end times. Facility keeps a log and did not fill out the log for today. CDI- Log was filled out for current pizzas.

Repeat Violation-1 pt- 4-501.11 Maintain equipment in good repair. Observed split gaskets in majority of reach in coolers. PIC stated that work order for gaskets has been put in.

Repeat Violation-0.5 pts- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle being stored on prep counter. Also observed drinks being stored on shelf in reach in cooler. Spoke to PIC about storing employee drinks on bottom shelfs.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired(11-15-17) food protection manager certificate. -

General Comment. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In walk in cooler, observed raw eggs being stored on top of green peppers and raw shrimp being stored on top of box of heavy cream. CDI- Storage order was rearranged.

General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In back flip top unit, observed ham, salami, chicken, and lettuce in flip top unit not date marked. PIC stated items have been held for more than 24 hours and come from a bigger batch inside of walk in cooler. CDI- Instructed PIC that items have to be date marked when coming from a bigger batch. Also observed spinach, broccoli and tomatoes in reach in cooler not date marked. CDI-All items were date marked.

Repeat violation. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of spinach, feta cheese, and noodles being stored directly on the floor in the walk in cooler. CDI- Items were removed from floor. 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 two dented cans being stored with other cans in dry storage area. CDI- Dented cans were removed.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets in majority of reach in coolers. PIC stated that work order for gaskets has been put in.

Repeat violation. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust on equipment and fans throughout. Cleaning needs to be done.

General Comment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottles being stored on two prep counters. Also observed water and drink bottle being stored on shelf in walk in cooler. Spoke to PIC about storing employee drinks on bottom shelfs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the walk-in cooler and dry storage area. CDI-items relocated to a shelf. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items on floor in dry storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust on equipment and fans throughout. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat food in the walk-in cooler.

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 several packages of portioned deli ham not datemarked as required. CDI-product dated 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 cut tomatoes and cooked vegetables held beyond the discard date in the upright reach-in cooler. CDI-product voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the walk-in cooler and dry storage area. CDI-items relocated to a shelf. REPEAT An

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

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 floors in the kitchen area in need of resealing to provide a smooth and easily cleanable surface.

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 cooked chicken, broccoli, eggplant and ground beef in the upright reach-in cooler without required datemark. CDI-product datemarked as required.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the walk-in cooler. CDI-items relocated to a shelf. REPEAT

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at handsinks in male and female restrooms at 80F. VERIFICATION REQUIRED

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 pasta dated 12/2 in reach-in cooler. CDI-product discarded.

07-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of cleaners not labeled as required. CDI-bottles labeled

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the walk-in cooler. CDI-items relocated to a shelf.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 bottle of sanitizer at 0 ppm. CDI- Sanitizer of correct concentration provided.

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 multiple items including but not limited to turkey, ham, cooked broccoli, calzones and stuffed pizza without datemark. CDI- Items were back dated. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in tracks of display case containing calzones, stuffed pizza, etc. Clean.

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 mark on cooked eggplant, lasagna (from freezer), ground beef, or entire cooler of calzones and similar items. CDI- All items were back dated. REPEAT. 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 roasted red peppers with datemark of 2/15. CDI- Item was discarded.

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 pizzas using time had not been logged in pizza TPHC log at beginning of inspection. CDI- TPHC logs were filled out.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed "house dressing" bottled in restaurant without label. CDI- Bottled dressing was removed from customer purchase and PIC stated they will no longer be making it.

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 build up on walls above baseboards and ceiling vents. Clean. 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 paint heavily chipping on floors thoughout kitchen. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed many employee items including vitamin supplments stored with facility items. Provide storage for employee items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 2 shell eggs above ready to eat egg plant. CDI- Eggs were moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in cooler to have an internal temperature of 52 F, foods inside- including meatballs, pizza sauce, ground beef, spinach, brocolli, ham, cheese, tomatoes and chicken, were above 45 F (see temp chart). CDI- All TCS items were voluntarily discarded and repairman has been called to look at reach in unit. Return Visit (VR) Required.

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 lasagna thawing in walk in cooler without datemark. Foods shall contain date prepared and date pulled out of freezer to thawing. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a split gasket in back kitchen prep unit. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up in the bottom of reach in freezer and on dry storage shelving. Clean.

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 build up around ceiling vents in kitchen. Clean.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed several sanitizer spray bottles testing 0ppm. CDI by refilling at 50ppm.

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 lasagna thawing in walk-in cooler without date mark. Mark with date prepared and thaw date when removing from freezer. CDI by date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles containing toxic cleaners. CDI by labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed boxes and buckets of food stored on the floor in walk-in cooler. CDI by placing on shelves.

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 marinara sauce cooked in house cooling from the night before at 48F at arrival. CDI by voluntary disposal.

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 Use proper cooling methods. Observed marinara sauce cooling in large plastic container. Discussed other cooling methods: placing half the amount in the container, using shallow containers, etc. CDI by voluntary discard.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed boxes of food and buckets of salad and antipasto stored on the floor of the walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a bracelet.

Observed no certified food protection manager onsite today. PIC must have passed an ANSI approved, proctored food safety managers exam. Points will be deducted on the next inspection.2-102.12

Food service employee were unaware of the big five illnesses today and could not find a list of them for reference. Be sure all employees can reference this information easily. Employees did know what symptoms not to work with and manager knew to exclude them in those instances.Employee heatlh sheet given today to post and correct.Signed sheets are with other owner.2-103.11

Observed two employees wash hands for <10seconds-asked to re wash today. Be sure employees wash hands and exposed arms for 15-20 seconds with soap, rinse hands, dry with a papertowel, and turn off water with a papertowel.Work with all employees on proper handwashing procedures.2-301.12

Observed cooked cheese pizza touched with bare hands today when slicing- pizza discarded to correct.No bare hand contact with RTE food is allowed- use tongs, deli wraps, or gloves instead.3-301.11

Observed build up on both tea nozzles today. Be sure these are washed, rinsed, and sanitized at least daily. Broken down and cleaned properly today to correct.4-602.11Observed sanitizer concentrate in a bottle labeled sanitizer today and was being used on the dining room tables. Quat. sanitizer must be maintained at 200-400ppm. Diluted today to correct.4-501.114

Observed sliced tomato, lasagna, meat sauce, meatballs, cut lettuce, cooked eggplant, opened cooked peppers, etc not date marked today. No date marking system in place. All date marked by employees today to correct.3-501.17

Observed calzones cooling under the glass RI case today. This unit is not designed to quickly cool foods. Calzones moved to WIC to quickly chill down- only cooling 1 hour when moved.3-501.15

Observed no quat. test strips onsite today but quat. sanitizer is being used on dining room tables. Provide these test strips or stop using quat. PIC agreed to only use chlorine to correct.4-302.14

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe PIC must be provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was able to provide documentation but staff requires additional training regarding the details. Explained the details of symptoms, illnesses, when to exclude, restrict and when employees may return to work.

2-401.11 Eating, Drinking, or Using TobaccoProperly store all employee personal drinks and food so as not to contaminate other food products. Observed employee personal water bottles improperly stored next to open strombolis, etc. Also observed a box of employee personal food stored on a middle shelf inside the walk in cooler. All were properly moved.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed build up inside the tea nozzles (cleaned onsite).

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat (RTE), potentially hazardous (TCS) products that are not used within 24 hrs. Items should be kept for a maximum of 7 days. Observed no date marking system in place and items such as: lasagna, cut lettuce, cut tomatoes, sauces and other cooked foods not date labeled. REPEAT

7-102.11 Common Name-Working ContainersProperly label all chemical spray bottles. Observed 3 spray bottles not labeled.REPEAT7-201.11 Separation-Storage*New* Sanitizer is to be stored with chemicals so as not to contaminate food or utensils. Observed sanitizer stored with paper plates and other equipment or hanging over prep areas. All were moved.