BROOKLYN SOUTH PIZZERIA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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 an employee eating an apple in the middle of the kitchen.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one container of mozzarella past the 7-day date mark. CDI - Item was voluntarily discarded. No points taken due to improvement from last inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without a label. CDI - Employees labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice dripping onto boxes of food in the reach-in freezer. EHS recommends covering food products with a sheet pan.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rusting shelves in the walk-in cooler. Observed deep stains and cuts on the salad prep cooler cutting board.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a box of frozen, raw clams stored above cooked chicken tenders in the reach-in freezer. CDI - Item was placed on the bottom shelf.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dish washer operating at 156 degree surface temperature. CDI - Hot water booster was adjusted and temperature rose to 161.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one container of sausage older than 7 days. CDI - Item was voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles for sugar and flour buried in the products.

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 sauce container lids stored in a container with food debris on the bottom.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler and the chemical storage rack.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from two areas underneath the dish machine.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 cracked and uneven tiles in front of the dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employees drinks stored on top of prep surfaces.

3-201.11(A) Use food from approved sources only.-P 3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed an ROP shrink wrapped venison steak in the reach-in freezer. Managers stated that it was an absent employees personal food. CDI - Item was voluntarily discarded. Management will speak with the employee about personal food.

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 sauce cooling 1 degree over 25 minutes. CDI - Marinara was brought to the reach-in freezer to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during 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 marinara attempting to cool it deep, stacked plastic containers with tight lids. Observed marinara cooling in the pizza prep cooler top that is only designed to maintain temperatures. CDI - Lids were removed and sauce was placed in the reach-in freezer.

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 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 one employee preparing food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces throughout the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles for sugar and flour buried in the products.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves in the walk-in cooler and the chemical storage rack. Observed paint chipping off of a hand-held juicer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a broken dumpster lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: Food employee sent slicer to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad make table. Observed lights burned out in vent hood.

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 sausage links and chicken wings cooling on speed racks in ambient air at rates too slow to meet cooling parameters. See temperature chart and violation #33 for more details. CDI: Education provided and products moved to walk-in cooler for rapid cooling (sausage cooled to 65F in 30 minutes and wings cooled to 57F in 30 minutes).

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 sausage links and chicken wings cooling on speed racks in ambient air. PIC stated product prepared between 9:30-10am. CDI: Education provided and products moved to walk-in cooler for rapid cooling (sausage cooled to 65F in 30 minutes and wings cooled to 57F in 30 minutes). REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans stored as clean soiled with stickers/sticker residues. Observed deli slicer stored as clean soiled with food waste. CDI: Education provided and items sent to be re-W/R/S. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine.

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 lettuce cooling at a rate too slow to meet cooling parameters. CDI: Education provided and PIC product into ice baths for more rapid cooling. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pomodoro sauce being held above 41F in pizza make table. Product double stacked in flip-top portion of unit. Food employee voluntarily discarded product. Observed various TCS foods being held above 41F in back walk-in cooler. Product prepared 10/18/24-10/19/24. Ambient temp of unit 45F. EHS provided education and product voluntarily discarded. Product disposition sheet provided to PIC. EHS will return within 3 days to verify TCS foods being maintained at proper temperature. VERIFICATION REQUIRED.

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 pizzas being held using TPHC. EHS provided copy of form to PIC via email. EHS will return within 10 days to verify TPHC forms completed and correct. 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 chopped lettuce cooling on covered plastic insert pans stacked 2-deep in front walk-in cooler. CDI: Education provided and PIC placed product into ice baths for more rapid cooling. REPEAT VIOLATION.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored with handle in contact with product in bulk container of salt.

4-501.11 Maintain equipment in good repair. Observed back walk-in cooler unable maintain TCS foods at proper temperature. Observed torn gaskets on salad make table.

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 base coving separating from wall at mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee's keys stored in deli slicer. CDI: Food employee moved keys to approved location.

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 lettuce cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and PIC vented product for more rapid cooling (<41F).

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 lettuce cooling in covered plastic containers stacked 2 deep in walk-in cooler. CDI: Education provided and PIC vented product for more rapid cooling (<41F). 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 buildup on walk-in cooler shelving.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was given to PIC to post in restroom. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of provolone cheese and tubs of shredded mozzarella cheese cold holding in rear compartment of walk in cooler at temperatures between 49F and 52F. Establishment's walk in cooler has rear section separated by plastic strip curtain and has own condenser unit. Rear section of cooler is used to cold hold non-tcs drinks, pizza dough, cheeses, and other non-tcs foods. CDI - Plastic strip curtain was opened to allow cold air to enter rear portion of cooler. Rear section of walk in cooler's ambient temperature lowered to 41F. PIC has been advised to contact technician to service unit. -REPEAT- -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed packages of employee medication (Metformin hydrochloride and Guaifenesin) stored on top of flour bin in dry storage area. CDI - PIC moved medication to medication storage area. -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 stacked and covered plastic tubs of tomato sauce cooling in walk in cooler. Observed covered plastic buckets of cooked ziti cooling in walk in cooler. CDI - Items were unstacked and uncovered to allow cold air to circulate in and around food. -0.5 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee medication stored on top of covered flour bin in dry storage area. CDI - Employee medication was moved to designated storage area. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored behind ready to eat mushrooms and sauces in flip top cooler. CDI - Storage order was corrected with raw items being kept in front of ready to eat items. -1.5 points- 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 meatballs, ham, and sliced tomatoes in reach in pizza prep cooler cold holding at temperatures between 42F and 46F. CDI - Items were placed on TPHC. Higher temperatures were noted for items being kept close to door versus in rear of reach in cooler. PIC has been advised to hold TCS foods in rear of reach in cooler. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets torn and in need of replacement at pizza prep cooler. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 in-use employee drink stored inside prep unit at pasta station, mixed with retail food. CDI- drink moved during inspection. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. PIC indicated one will be readily available.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in containers stored directly on the floor in walk in cooler. Observed bucket of garlic knots on the floor near pizza prep unit. Repeat. ***improvement from last time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface during inspection. 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 build up on vents in the kitchen. Needs to be cleaned. 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 crack covers on the ceiling. Needs to be repaired.

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 in-use employee drink stored inside prep unit at pasta station, mixed with retail food. CDI- drink moved during inspection. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black/pink slime buildup on interior white baffle walls, in need of cleaning. EHS discussed cleaning frequency and procedure for cleaning ice machine. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to outside propped during inspection, area for pests to enter when not fully closed. PIC stated door was propped from earlier delivery, never fully shut. CDI- door shut.

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 multiple cans dented at the seals stored on shelving with canned goods, not separated in a designated area. CDI- EHS showed PIC cans of concern, cans marked for return and moved to a designated area.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility with damage, splitting and peeling, in need of replacement. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual colored cutting boards with deep grooves, no longer smooth and easily cleanable. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed some plastic containers that are chipped on corners, cracked. 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 and black buildup on gaskets on cold holding units. Observed buildup on shelving in walk in cooler, in need of cleaning. REPEAT.

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 drink stored on prep countertop, directly next to cooking equipment. CDI- drink moved to designated area during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on interior white baffle walls, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemicals in generic “ZEP” spray bottles with no label. CDI- PIC marked bottles during inspection. Note: EHS observed most chemical bottles properly marked, a couple without a label. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed “orange force” cleaning chemical stored above peppers on bottom of prep table. CDI- chemical moved, no longer contamination concern.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored on the floor in walk in cooler. Observed a bus tub of mozzarella cheese stored on the floor in walk in cooler. Observed bucket of garlic knots on the floor near pizza prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of stacks of plastic containers wet stacked on clean dish shelving above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility with damage, splitting and peeling, in need of replacement. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual colored cutting boards with deep grooves, no longer smooth and easily cleanable. 4-502.11(A) Maintain utensils in good repair. Observed some plastic containers that are chipped on corners, cracked. 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 and black buildup on gaskets on cold holding units. Observed black buildup on shelving in walk in cooler, in need of cleaning.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster to PIC during inspection.

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 an employee using bare hands to handle garlic knots, employee was putting garlic knots into a bucket, using bare hands. CDI- EHS intervened, discussed glove use and emphasized importance of not contacting ready to eat foods with bare hands, garlic knots voluntarily discarded. Employee washed hands, donned gloves before going back to task.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored directly on top of a box of Italian sausage in the walk in cooler. CDI- EHS discussed storage order, chicken moved to bottom shelf (no evidence of contamination present). PIC discussed storage order with employees during inspection.

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 products on TPHC white board missing begin and end time stamps. CDI- employee marked begin and end time on products during 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pasta cooling in walk in cooler in tightly wrapped bags, stored inside deep plastic cambro. EHS found bags of pasta holding at 45-50F, PIC stated that pasta was cooked and cooled around 1pm and was still in cooling process. CDI- cooling methods changed, bagged pasta spread thin onto sheet pans to finish cooling. EHS discussed proper cooling methods with PIC. Suggested smaller batches, spreading thin onto sheet pans and fully cooling pasta to 41F or below before putting into bags.

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 a few shakers with no label on cook line near pasta station.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of breaded chicken on the floor in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface during inspection. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop stored inside of plastic container with handle contacting the sugar.

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of plastic forks and knives stored on the ground behind register area.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility damaged, splitting and peeling, in need of replacement. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed some plastic containers chipped and cracked. REPEAT. Note: facility is phasing out broken/damaged utensils. EHS observed less broken utensils in use compared to previous inspection.

4-302.13(B)Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot waterware washing machines. The thermometer must be readily accessible. -Pf Observed no irreversible temperature indicator for the high temp dish machine during inspection. CDI- EHS discussed new requirement with PIC, provided examples of irreversible temperature indicators and explained that one must be in facility by the next inspection to avoid point deductions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of scoops stored as clean with food debris residue on them. CDI- scoops ran through dish machine for cleaning during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the interior plastic baffle wall. Clean more frequently to avoid buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products in the walk in cooler holding above 41F during inspection, see temperature chart. Through discussion with PIC, walk in cooler had been serviced last night to fix a leaking drainage line. PIC stated that repair man must of forgotten to turn dial back to correct temperature setting, causing the rise in temperature of the unit. CDI- all TCS foods that had been out of temperature for more than 4 hours were voluntarily discarded (including 6 plastic containers of marinara, 4 containers of tomatoes, 4 containers of lettuce, container of noodles and container of chicken wings). PIC adjusted dial and walk in cooler was reading around 38F ambient temperature at the end of the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout the facility during inspection. EHS explained to PIC that wet wiping cloths shall be held in sanitizer in between uses.

4-101.19 Nonfood-Contact Surfaces - C Observed outer edges of plastic containers used in flip top units beginning to crack and chip. 4-501.11 Maintain equipment in good repair. Observed gaskets beginning to peel in reach in unit under the pizza flip top area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with black buildup in reach in units near pizza prep line. Observed shelving in the walk in cooler with food debris buildup, in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front and back handsink. CDI - PIC provided paper towels.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with dry food debris under the blade guard and blade. CDI - PIC took apart rewashed and sanitized. -REPEAT- 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizing spray bottle at 50 ppm of Quat. CDI - PIC remade the sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed individually portioned pizza sauce temped at 116F. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta cooled from the day before temped at 43F. CDI- PIC voluntarily discarded. -REPEAT-

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, pizza pinwheels, stuffed pizza without updated times. CDI - PIC stated that the products were just made, PIC utilizes a dry erase board for times and product names, this was updated with new times. -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 pasta prepped today wrapped in plastic and tightly stacked in plastic containers in the walk in cooler. Observed sliced sausage prepped today, with a tight fitted lid. CDI - Pasta was placed on sheet pan and iced. Sausage amount was removed to only fill half the pan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw breaded chicken in plastic container on walk in cooler floor. CDI - PIC removed off the floor.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed a few damaged container lids broken, cracked and/or chipped. Replac

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptacle in the women's restroom.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal jackets and cell phone stored under prep tables with single service items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during the inspection. Owner has one but it has expired.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with food debris on inner portion of the blade and other areas with food debris. CDI- PIC cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings made yesterday temped at 48F. CDI-PIC voluntariliy discarded the wings. CDI- PIC voluntarily discarded the wings - REPEAT-

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 cheese pizza just made and the old time from previous cheese pizza was not changed. CDI- PIC provided correct time for this product on the white board.

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 bus tubs of chicken wings cooked and cooling at 11AM covered with lid and stacked in the walk in cooler. Observed deep plastic containers with just cooked sliced sausage prepared today at 11AM covered with lids and stacked. Observed cut lettuce prepared 2 hours ago in deep plastic containers covered with lids. CDI- PIC uncovered the containers of sausage and decreased the amount in the container and not stacked and placed into the reach in freezer to allow to cool rapidly. Chicken wings were placed on a sheet pans on a speed rack (2 more hours needed for product to reach 41F or below). Lids were removed on the containers cut lettuce and unstacked to allow to rapidly cool.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed beverage cups at the beverage station unprotected. Suggested to the PIC to keep the plastic sleeve on the cups to prevent contamination of the interior of cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units are in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In walk in cooler observed two containers of cooked wings, one at 46F and the other at 44F. They were both prepared yesterday. CDI- The container of wings at 44F were voluntarily discarded. PIC stated employee had second container of wings out this morning when using wings for a to go order. Wings were placed in freezer to rapidly cool to 41F. Also observed containers of sliced sausage at 44F from yesterday. Food was voluntarily discarded.

Repeat Violation-1 pt- 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 four dented cans. CDI- Cans were removed to be discarded. *Points not escalted due to improvement from last inspection*

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers in back prep area not inverted.

Repeat Violation-1.5 pts- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on interior of ice machine. Cleaning frequency needs to increase. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer reading 50 ppm quat. CDI-PIC stated bottle was made yesterday, sanitizer was replaced and new sanitizer was at 400 ppm quat.

Repeat Violation-3 pts- 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 stay the same temperature during the first cooling check. CDI- PIC started stirring pizza sauce and place the containers inside of the coldest part of the walk in, temperature started to drop.

Repeat Violation-0.5 pts- 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, and tomato sauce cooling in large white buckets with lids on them. Also observed pizza sauce cooling in medium size plastic containers with lids on. CDI- Wings were spread out on sheet pans, tomato sauce was placed inside of ice bath, and pizza sauce was uncovered.

Repeat Violation-1 pt- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza dough, and wings being stored directly on floor inside of walk in cooler 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 several dented cans in facility. CDI- Cans were removed to either be discarded or sent back to company. PIC stated dented cans are opened to see if they prevent a bad smell or not. If there is no bad smell they will continue to use the cans. Instructed facility not to use dented cans unless the dent has been done by them and they immediately open it up and use it.

General Comment. 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 handle of scoops being stored directly in salt, sugar, and flour.

General Comment. 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 two lights out underneath hood.

General Comment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone being stored on slicer.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no one on site with food protection manager certification during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Items were relocted for correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine in need of cleaning. Increase cleaning frequency. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at 0 ppm quat. CDI - Sanitizer was discarded and replaced with sanitizer from dispenser at 150 ppm quat.

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 breaded chicken in prep unit at 61F. Employee stated the chicken was made at 10:45 am and was cooling in prep unit. CDI - Employee moved chicken to freezer to rapidly cool with 45 minutes remaining in cooling parameter timeframe. Observed tomatoes, tomato sauce, marinara, pasta, meat sauce, and meatballs in walk in cooler stored above 45F. Employee stated all items were cooked/prepped saturday and cooled in storage; items did not meet cooling parameters. CDI - All items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, vodka sauce, spinach (oil & garlic), tomato salad, egg wash, and white sauce cold holding above 45F in pizza prep unit. Employee stated the facility has had problems with prep equipment in the past. CDI - All items voluntarily discarded. Observed feta and sliced tomatoes in side prep unit holding fat 45F and above. CDI - Items voluntarily discarded. Observed egg plant, top layer of sausage, pasta, and pepperoni ranch holding at 45F and above in back prep unit. CDI - Items voluntarily discarded. REPEAT. Verification for cold holding compliance will be required within 10 days of inspection.

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 vodka sauce, deli ham, mozzerella, meat mix, cooked sausage, egg plant, and more items without date mark throughout the facility. CDI - Items out of compliance for date marking and cold holding discarded voluntarily. Items identified to be made on Saturday were correctly date marked.

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 breaded chicken in prep unit at 61F. Employee stated the chicken was cooling in prep unit; prep unit not manufactured for cooling. CDI - Employee moved chicken to freezer to rapidly cool. Observed tomatoes, tomato sauce, marinara, pasta, meat sauce, and meatballs in walk in cooler stored above 45F. Employee stated all items were cooked/prepped saturday and cooled in storage. All items were cooling in large, white buckets with lid on. CDI - All items were voluntarily discarded. EHS educated employee on proper cooling methods for cooked foods and ambient cooling of prepped foods.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in front pizza prep unit.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout facility on counters and in bottom of prep units.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment throughout facility in need of cleaning. Observed gaskets in all units in need of cleaning. Increase cleaning frequency.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed that food employees don't understand normal routine kitchen activities. Food employees are bare handing food, don't know how to properly have food on time control, don't understand how to propely wash, rinse, & sanitize in the 3 compartment sink, and food employees were creating a chlorine/water solution without chlorine test strips. CDI - EHS educated the risks of bare hand contacting, how to have food on time control, how to clean items in 3 compartment sink, and gave facility chlorine test strips.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P REPEAT VIOLATION. Observed food employee bare handing ready to eat pizza in the display case. CDI - advised to discard the food and to wear gloves when handling ready to eat product.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizer dish machine not reaching proper sanitizing temperatures. Thermo plate used by EHS read 154F as the max water temperature in the dish machine. CDI - set up 3 compartment sink with chlorine sanitizer at 100 ppm; educated employees how to wash, rinse, and sanitize. Advised to have technician arrive on site to repair dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT VIOLATION. Observed product in temperature danger zone. Refer to temperature chart. Advised to service the walkin cooler to have product in walkin at 41F and below. This will help with the product that comes out of the walkin to the flip top. Do not overstack food in the flip top unit. CDI - brought the overstacked food to the reach in below. All food currently in compliacne.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic in oil made yesterday with no date label. Observed time exceeded on soup in the walkin cooler; product dated 1.31.19 at 42F. CDI - properly dated the garlic in oil. Discarded the soup.

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 is not following TPHC procedures. Employees are uneducated on time control; time board is not being filled out properly. CDI - educated how to follow TPHC procedures and to hold all food on time control accountable.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P REPEAT VIOLATION. Observed food employee bare handing cheese at the cheese slicing station. CDI - educated to wear gloves when handling food. Discarded product. Employee washed hands and put on gloves to continue slicing cheese.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed facility has taken care of the garlic knots/butter margine blend situation. Today, EHS observed pepperoni out of temperautre in the flip top. Refer to temperature chart. CDI - placed the flip top lid on top of the prep unit to hold proper temperature, just like the chicken. Product is in compliance.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - employees put hat on.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed that the bottom front of the dumpster is corroded and in disrepair. Advised to replace dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on floor under neath the dish machine. Advised to keep floor clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P REPEAT VIOLATION. Observed food employee handling cell phone, not washing hands, then begin food preparation. CDI - washed hands and put on gloves.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand ready to eat pizza right out of the oven. CDI - discarded pizza, and employee put on gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers that are stacked. Advised to clean them. CDI - put through dish machine. 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed cell phone on prep table. CDI - removed cell phone and sanitized.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed product not reaching proper reheating parameters. CDI - relocated product to stove top to reheat properly. Advised to use thermometers. Refer to temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product such as garlic knots and pepperoni in the temperature danger zone. Refer to temperature chart. CDI - educated to not overstack product; removed excess pepperoni from container. EHS advised to discard garlic knots. After last verifiction, PIC and facility should have had garlic knots on time control. Product is sitting out at room temperature for an indefinite amount of time. Facility will have the knots stored on rack, with a container of butter mixture on time control. Time procedures will need to be updated for the butter.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling soiled equipment, then move to handle sanitized items to put them away without washing hands. CDI - educated when to wash hands and advised to wash hands after handling soiled items. 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee handling cell phone. Then not wash hands after that before food preparation. CDI - EHS asked food employee to wash hands.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION. Observed build up in ice machine. Advised to clean more often. 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed dough mixing bowl was washed with spray arm and washed with detergent before being stored back at dough mixer; no sanitizer was used. CDI - educated to wash with a hot soapy water solution, rinse the item off, then sanitize with a proper sanitizer solution with the proper amount of contact time (2 min).

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken not cooked all the way through in the grease fryers. Product has been sitting in the frying basket for a long time, so the temperature was inaccurate for a proper cooking temperature. But the inside of the chicken was still raw. CDI - educated to not stop the cooking process for any raw animal food. Food employee dropped chicken back into fryer to fully cook the product. |

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bread nots with butter on them, cooked onoins, and cooked mushrooms sitting out on the counter top by the display case in the temperature danger zone. CDI - discarded items out of temperature onions and mushrooms. Placing garlic nots on time control. Providing new time papers for the bread nots. VR

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 employees not following time procedures for the pizza, strombolis, or the calzones. After the product is pulled out of the oven, no one is writing the preparation & discard time on the dry ersae board. CDI - re-educated about time contro.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack above the 3 compartment sink. Observed wet stacked items on the storage rack above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed torn gasket at front reach in unit on the right door. Advised to repair. Observed two light bulbs out at the hood. Advised to repair.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees bare hand contact food; bare hand contacting bread when slicing; bare hand pizza after pulling out of the oven. CDI - educated to use gloves when touching food or to use utensils to disperse product. Advised to discard.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in the ice machine. CDI - food employees cleaned the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - advised to not overstack the chicken in the flip top unit. Advised to discard garlic knots. Chicken has cooled down to 45F in walkin cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with a Quat sanitizer label, but the chemical is degreaser. CDI - emptied the chemical and advised to educate employees on which chemcial to use.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - food employee put on hair restraint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers in the back with sticker residue still on the container. CDI - advised to spend more time washing and rinsing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed butter out of temperature. Observed ground beef out of temperature. Refer to temperature chart. CDI - advised to place butter into the walkin cooler/reach in unit. Closed the lid to the flip top to properly hold the ground beef. Advised to leave product at 45F or below; work out of the reach in units if temperatures do not hold. Use thermometers more often. VR

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 not properly holding products on TIME control. TIME control dry erase board for keeping track of the TIME for each product is not being updated throughout the day for each individual product. CDI - educated that TIME begins when the produt is removed from the oven. Once removed from the oven, update the TIME control dry erase board.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unknown chemical in a quat Oasis-146 sanitizer spray bottle. CDI - emptied the sanitizer spray bottle; educated that sanitizer bottles need to be properly labeled with the chemical. If the bottle is a quat sanitizer bottle, then the quat solution needs to be in that bottle; do not misrepresent.

3-302.15 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in Ready-To-Eat form. Observed sliced mushrooms that were not washed before being sliced. CDI - educated food employee to wash before cutting. Food employee washed mushrooms.

4-501.11 Maintain equipment in good repair. Observed torn gasket in a reach in unit.

5-205.15(B) Maintain a plumbing system in good repair. Observed PVC pipe drain from prep sink dripping. There is already a plastic container catching the water. PIC states order has been placed.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager during the inspection. EHS advised to get more people servesafe certified.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice bin. CDI - wiped off the pink slime on the front board of the ice bin. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food employees are unaware of how often to clean food contact surfaces of equipment. CDI - educated that food contact surfaces must be cleaned every 4 hrs.

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 product cooling down and not meeting the time and temperature criteria for cooling. Refer to temperature chart. CDI - removed products away from each other to provide more air flow and in the freezer. Product has met 2 hr cooling to 70F critical control point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed large container of butter sitting out on counter top. CDI - brought to walkin cooler to cool down quickly.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced tomatoes in container. Product was prepared yesterday and there is no date label for the product. CDI - educated PIC and food employee about proper date marking; provided date label for product.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed rolls stored in 5 gallon containers on the floor. CDI - moved product off of the floor in the proper location.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling soiled equipment/utensils and then handle clean equipment/utensils without switching gloves or washing hands. CDI - educated that after handling the soiled equipment, dish washer must switch gloves and wash hands before handling clean equipment. Employee switched gloves and washed hands. Advised to rewash equipment and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed multiple products in the temperature danger zone. Refer to temperature chart. CDI - advised that TCS products can not sit out on top of prep table at room temperature; it must remain under temperature or time control. Moved garlic to the walkin cooler. Other products must remain in the cold holding wells in the unit to be under cold holding like temperatures. Other products at the pizza prep unit were out of temperature and advised to pull to cool product down and to work out of the reach in unit because the top prep unit was not holding product.

3-302.15 Raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. Observed mushrooms not washed before cutting. Advised to wash products before cutting.

4-501.11 Maintain equipment in good repair. Observed broken gaskets to refrigeration units. Observed standing water in the bottom of the reach in unit by the stove.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee phone stored on top on covered sinlge use paper plates. Advised to store phones in a better location to prevent contamination. CDI - moved phone.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC does not have employee health policy nor is knowledgable of any of the reportable symptoms/diseases. PIC was provided with employee health policy last inspection. CDI - explained employee health policy and the importance of knowing the policy; provided PIC with employee health policy. REPEAT VIOLATION. VR

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at the handsinks in the facility. CDI - provided with signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items out of temperature (refer to temp chart). Educated PIC that items can not sit out on the table at room temperature, they need to be under temp control or time control. CDI - moved products under refrigeration.

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 was using time for the ready to eat pizza on display; Observed that the facility was using time papers on an organized board but the TPHC form states that the facility will be using a grease pen to mark their product on time. Nor did the facility have written procedures on the TPHC form explaining to me that PIC and employees fully understand the procedures for time. I also observed that the bottom of the TPHC form where 'prepared by' and 'signature' was torn off of the TPHC form where I can not confirm who wrote the procedures and approved the TPHC form. CDI - provided establishment with TPHC form. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed giant plastic containers of pizza sauce covered in walkin cooler (67F). CDI - still currently has met time/temperature criteria for cooling; educated PIC about using smaller metal containers not large plastic containers and possibly using an ice paddle if necessary; removed lids on products.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed facility did not have a thin probe thermometer. VR

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility does not have quat test strips for their chemical sanitizer. VR

2-103.11(M) 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 in place during inspection. CDI Information regarding employee health policy emailed to facility.

4-601.11(A) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old food/sticker debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

(general comment) 3-306.11 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed lemons stored exposed to customer contamination at front service line. CDI lemons moved to approved location.

4-901.11(A) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed breaded chicken cutlets flash fried and still undercooked in the middle. EHS explained procedure to PIC who stated that moving forward, chicken will be initially cooked to 165F. CDI-cutlets reheated to 165F+.

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 and cooled the night prior at 63F. CDI-product 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 several items cooling incorrectly. Observed sausage cooling on counter below 135F. Active cooling must began once product falls below 135F. Observed cooked noodles cooling in tightly closed plastic bags, in deep portions in a plastic tub. Cool pasta in thin shallow layers uncovered. CDI-sausage placed in walk in cooler uncovered and pasta laid out in shallow layers.

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 cookies packaged by facility and available for customer self service without individual labels. Facility has placed one correct label out beside product. VR to ensure each package is labeled individually.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned and sanitized utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a banana and avocado belonging to an employee stored among items for facility.

Properly store employee drinks. (2-401.11) Observed employee drinks stored on prep surface and on top shelf of two door cooler over food for facility.Food employees may drink from closed beverage container if container is handled to prevent contamination of employees hands. Observed employee drink from bottle and use gloved hands to screw cap back on bottle.

Food employees may not contact exposed, ready to eat food with their bare hands. (3-301.11) Observed employee handling bread with bare hands. Also observed another employee washing and handling washed cut leafy greens with bare hands. CDI-bread discarded and lettuce re-washed with clean, gloved hands.

Properly store wet wiping cloths in sanitizer. (3-304.14) Observed wet rags stored on cutting boards throughout kitchen.

Food dispensing utensils shall be stored with handle above top of food. (3-304.12) Observed plastic bowl without handle being used to scoop food.

Properly store employee drinks. (2-401.11) Observed several drinks stored improperly throughout kitchen. CDI-drinks placed in proper locations so as not to contaminate food or clean utensils.

Properly arrange raw animal products to prevent contamination. (3-302.11) Observed unpackaged raw steaks stored above ready to eat foods in freezer. CDI-rearranged.

Properly cool foods from 135F to 70F within two hours and from 70F to 45F within four hours. (3-501.14) Observed large container of marinara sauce that had been heated up and cooled measuring 68F in walk in cooler. Sauce had a date of ten days prior but PIC stated that the date labeled was a mistake and that it was probably cooked the night before. Sauce did not meet cooling parameters if cooked and cooled the previous night. CDI-sauce voluntarily discarded.

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. (3-501.17) Observed several items without date label such as cooked ground beef, soup, cooked pasta and mozzarella cheese. Also observed improperly cooled container of marinara sauce with incorrect date mark. CDI-items labeled.

Procedures must be followed for TPHC (Time as a public health control) (3-501.19) Upon arrival, observed pizzas using TPHC to be out for display but time label was for 30 minutes later than present time. Time label stated 4 hours until discard time. Time must be correctly labeled once pizza is taken from the oven as specified in procedures. CDI-times rewritten.

Facility must have manager on site all times with knowledge of food safety. During inspection EHS walked with employee who is food safety certified but did not have complete knowledge of facility such as sanitizer test strips location or location of TPHC procedures for pizza. Points will be deducted in future for repeat violations.

Properly store employee beverages. Observed employee beverage stored uncovered on prep surface. CDI-located to better place to prevent contamination.

Store TCS food cold at 45F or lower. Observed TCS items in pizza prep cooler and cooler beside steam table above 45F. Units holding incorrect temperature in flip top area but correct temperature in area below. Use lid when not busy and have units serviced. CDI-TCS items put into cooler below.

Properly use TPHC. Upon arrival, observed items using TPHC with label discard time of 30 minutes prior and items still out on display. Discard at correct time as stated on time label. CDI-items discarded. Also procedures for TPHC must be available to regulatory authority at all times. PIC could not locate written procedures. CDI-new procedures written.