WOODIES ON TRYON

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas (5 boxes), wings (4 boxes), 12 burgers/ chicken sandwiches holding below 135F. CDI- Burgers, chicken sandwiches and wings reheated 165F-205F. Pizzas 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 ham, hotdogs and cheddarwurst in walk in cooler without dates. CDI- Items dated with day opened. Observed commercial chicken salad expired per manufacturer's date (6/6/2026 and 6/27/2026). Observed chicken salad sandwiches in to go area dated 7/4/26. Sandwiches were made with expired chicken salad. 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 bottle of dish soap without label. CDI- Labeled. -REPEAT 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach with concentration too strong. Test strip was bleached out. CDI- Sanitizer diluted.

4-501.11 Maintain equipment in good repair. Observed prep top lid broken and unable to stay up. Get unit fixed.

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 outside of half and half dispenser in need of cleaning.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 ham, roast beef and chicken without a date in prep top unit. CDI- PIC knew when items were prepared. CDI- All items dated. 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 (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 date mark for hot items on TPHC. CDI- EHS sent out procedures. Procedures filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer without label. CDI- Labeled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 marinara and pepperoni without date marks. Items were prepared on Saturday. CDI- Items discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer not working.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups taken out of the packed and stored in a cabinet soiled with dust, debris and extension cord. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Observed prep table lid broken. Lid is unable to stay up. REPEAT. Observed torn walk in cooler curtain.

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 low reach in, in need of cleaning. Observed shelves under hot case in need of cleaning.

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 with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed prep table lid damaged and loose. PIC continues to use individual covers on all food items in prep top cooler and stated that she has attempted to find a replacement lid but with no luck. EHS provided alternative approved options to secure lid without duct tape but PIC stated that these have not worked well. Observed shelf under prep table beginning to rust. REPEAT VIOLATION Some improvement from previous inspection as dough trays have been replaced, and gasket on walk in cooler has been repaired.

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 interior of pizza cooler with minor buildup and interior of microwave with build up. Observed interior of cabinet near hotdog roller in need of cleaning. REPEAT VIOLATION Previous violations corrected.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken light cover near 3-comp sink and minor laminate damage on shelving under hot hold area. Observed wall damage to left of pizza prep unit and where lid hits the wall. REPEAT VIOLATION

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed significant microbial growth on deli roast beef in reach in part of prep cooler. CDI: Product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed no date mark on mozzarella, pizza sauce, roast beef, or mushrooms in prep cooler. Observed no date mark on box of hotdogs in walk in cooler. CDI: Products date marked with open date of Monday, when PIC stated she opened them. REPEAT VIOLATION Facility has agreed to complete a risk control plan. In the future, undated food will result in immediate discard.

4-501.11 Maintain equipment in good repair. Observed prep table lid damaged and has duct tape holding it together. Since last inspection, PIC now has individual covers on all food items in prep top cooler and stated that she has attempted to find a replacement lid but with no luck. EHS provided alternative approved options to secure lid without duct tape. Observed shelf under prep table beginning to rust. Observed gasket on walk in cooler damaged. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed dough trays used for pizzas with lids cracked and damaged on edges. Replace dough trays.

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 exteriors of pizza dough bins with build up. Ensure the entire bin is properly washed, rinsed, and sanitized between batches of pizza. Observed prep top cooler with food debris and build up. REPEAT VIOLATION

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor laminate damage on shelving under hot hold area. REPEAT VIOLATION Improvement from previous inspection as baseboard has been replaced. 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 wall behind 3-comp sink under the sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed no date mark on mozzarella or hot dogs in walk in cooler. Observed no date mark on pizza sauce, mozzarella, or cooked mushrooms in the prep top cooler. CDI: Items date marked with REPEAT VIOLATION Improvement from previous inspections as all other items were properly date marked. Repeat non-compliance will result in a risk control plan and/or permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on 2 chemical spray bottles in the kitchen. CDI: Chemicals labeled as all purpose cleaner and degreaser. REPEAT VIOLATION

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 some boxes of single service items that have fallen through the shelf in the dry storage area. EHS recommends replacing flat part of shelf so that boxes do not fall to the floor. Some shelves are bowed to the ground. REPEAT VIOLATION Previous violation corrected.

4-501.11 Maintain equipment in good repair. Observed prep table lid damaged and has duct tape holding it together. Observed shelf under prep table beginning to rust.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed sheet pans in cooking area with encrusted grease/carbon buildup. REPEAT VIOLATION Some improvement as PIC stated that she has looked at replacing the pans and is going to order a tool to get the carbon/grease off. 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 exteriors of pizza dough bins with build up. Ensure the entire bin is properly washed, rinsed, and sanitized between batches of pizza. Observed grease build up on shelf of prep table. Observed prep top cooler with food debris and build up.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink leaking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard on left wall of kitchen near prep table that is damaged and no longer smooth and easily cleanable. REPEAT VIOLATION PIC stated that she has the baseboard ready to order and will be ordering and installing it prior to the next inspection. Observed minor laminate damage on shelving under hot hold area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed grab and go cooler with in-house made sandwiches holding items above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION Previous violation corrected. PIC is now regularly monitoring food and cooler temperatures throughout facility. Sandwiches were at 42F today. Air temp of cooler was 39F. CDI: Sandwiches rapidly cooled to below 41F in the walk in cooler. EHS recommends turning the cooler down slightly as it appears to be functioning correctly but the open air design and warmer temperatures are likely creating a larger temperature differential between what the equipment is set to and what the food is.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed no date mark on mozzarella or hot dogs in walk in cooler. Observed no date mark on deli meats or pizza sauce and toppings in prep top cooler. CDI: Items properly dated for yesterday or Monday depending on prep date. REPEAT VIOLATION Long term compliance visit to be made regarding date marking. Repeated violation will result in a Risk control plan and/or permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on 2 chemical spray bottles in the kitchen. CDI: Chemicals labeled.

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 bulk pizza boxes and paper towels in back storage area stored directly on the floor. PIC stated they were delivered Monday. REPEAT VIOLATION Ensure delivered items are put onto shelves in a timely manner.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed sheet pans in cooking area with encrusted grease/carbon buildup. 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 walk in freezer floor in need of sweeping.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard on left wall of kitchen near prep table that is damaged and no longer smooth and easily cleanable. REPEAT VIOLATION 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 dust build up on AC vent cover and ceiling tiles adjacent to the vent cover.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed significant microbial growth on prepped pizzas and bell peppers in the walk in. CDI: Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed walk in cooler holding TCS deli meats and pizza toppings above 41F. CDI: Items voluntarily discarded. Observed grab and go cooler with in-house made sandwiches holding items above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed no date mark on deli meats, prepped pizzas, hot dogs, or pizza toppings in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION

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 bulk boxes of cups and paper towels in back storage area stored directly on the floor.

4-501.11 Maintain equipment in good repair. Observed conveyor oven not functioning. Observed grab and go cooler holding food items above 41F (air temp 55F). Observed walk in cooler holding items above 41F. Air temp of walk in upon arrival was 43F. Within 10 min, air temp was 37F. EHS and PIC discussed ensuring that the defrost cycle temperature and length are set appropriately so that food items are not rising above 41F. EHS strongly recommends setting the defrost cycle to a time when facility is not operating or is not using the walk in as much to limit ambient air entering the cooler. Facility has agreed to voluntarily close due to the cooler issues. REPEAT VIOLATION previous violation corrected.

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 crumb trays underneath rolling part of conveyor oven with heavy food debris accumulation. Observed food debris with microbial growth inside of prep top cooler. CDI: Cooler cleaned during inspection. Ensure all equipment is cleaned at a frequency to preclude build up. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink leaking.

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 employee health policy does not discuss exposure. CDI: EHS provided PIC with a copy of the updated health policy during inspection.

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 vomit and diarrhea clean up plan on site during inspection. CDI: EHS provided PIC with a link to the state written plan and explained requirements.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can and 2 rusted cans stored with food for use by restaurant in dry storage area. CDI: Cans voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed prep top unit holding food above 41F. CDI: Products voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed no date mark on mushrooms or cheese that were in the prep top. CDI: Products voluntarily discarded.

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 written times for items held on TPHC, as described by procedures. REPEAT VIOLATION CDI: All items on TPHC voluntarily discarded. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed breakfast biscuit still in the window after 4 hours. CDI: Product voluntarily discarded.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed list of ingredients on the chicken salad sub and egg salad sandwich with no ingredients listed for the bread. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed chicken salad sub and egg salad sandwich with no allergens listed for the bread. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed prep table with an air temp of 52F. Ensure table is repaired or replaced. Observed prep table lid damaged and has duct tape holding it together. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one cracked container no longer smooth and easily cleanable used for food storage in prep top. CDI: Container voluntarily discarded.

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 crumb trays underneath rolling part of conveyor oven with heavy food debris accumulation. CDI: Crumb trays cleaned. Observed pizza sauce dried on the top of the flip top door. Ensure more frequent cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.Observed baseboard on left wall of kitchen near prep table that is damaged and no longer smooth and easily cleanable.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written times for food in the window held on TPHC. CDI: Time written down for food items. Facility uses the time holding every day at the same times for the same items. Menu does not change.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced deli meats cooling after preparing sandwiches in walk in cooler while tightly covered. CDI: Items were uncovered. EHS explained how to properly cool items after they have been used in prep.

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 some interiors of cabinets with debris and build up in customer self serve area. Overall significant improvement made from previous inspection. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on ice chute for soft drink machine. Ensure more frequent cleaning is done.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one bag of marinated steak in reach in cooler above 41F. CDI: Product voluntarily discarded. All other cold TCS food items in facility were at 41F and below. REPEAT VIOLATION Significant improvement from previous inspection.

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 no labels on ham sandwiches in grab and go case. Observed no net weight on sandwiches in grab and go case. Observed allergens are not readily identified in accordance with the code. CDI: Labels for ham sandwiches provided. VERIFICATION REQUIRED to ensure labeling compliance.

4-501.11 Maintain equipment in good repair. Observed duct tape on prep top lid. Properly repair or replace lid. Observed shelving in reach in part of prep cooler peeling and beginning to rust. REPEAT VIOLATION Some of the previous items have been repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and build up in interior of reach in part of prep cooler. REPEAT VIOLATION

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 cabinet under slurpee machine with heavy build up. REPEAT VIOLATION Previous violation corrected. 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 laminate damage to top of cabinet door under slurpee machine. Observed paint damaged on walls around prep table.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatball subs reheated to 98F. CDI: PIC reheated subs several more times in oven until product was over 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler holding food above 41F. CDI: Products from overnight voluntarily discarded. Items from this morning moved to 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 deli meats in reach in with no date mark. CDI: Items were voluntarily discarded (see #20). EHS explained that all containers of TCS items must be properly date marked.

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 procedures state that cooking will begin at 10am. When EHS arrived, several food items were already prepared. CDI: Products will be discarded at 1:30pm today to accommodate for the 30 min earlier prep time. EHS and PIC discussed that if procedures have specific times written in them, those times must be adhered to. Observed meatball subs were not on the list of items held on TPHC but per PIC they are. CDI: Meatball subs added to list.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in part of prep top cooler holding foods above 41F. No other refrigeration is in the prep area. This must be repaired. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed lid on prep top cooler broken. Observed gasket on reach in cooler door damaged. Observed rusted shelving in reach in cooler. 4-502.11(A) Maintain utensils in good repair. Observed pizza container lid to be cracked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of cabinets and coolers in need of cleaning. Observed some build up on and around equipment throughout prep and cooking area. REPEAT VIOLATION

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 kitchen ceiling and ac vents with heavy dust build up. Observed floor in walk in cooler in need of sweeping. REPEAT VIOLATION Some improvement from previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: bleach sanitizer was made available in spray bottle to proper strength. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed inside ice chute with black buildup at drink machine.

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 single service items stored on the floor in back storage area.

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 on inside bottom of reach-in cooler, inside cabinets at drink station, shelving at cook area, and hood filters. Ensure to increase cleaning frequency.

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 AC vent by the pizza oven, walls behind equipment, and floors in some areas of kitchen and inside walk-in freezer with build-up. Increase cleaning frequency. Improvement noted.

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 containers of grab n go tuna salads, sausages, and cut tomatoes not date marked. CDI PIC voluntarily discarded salads, sausages, and cut tomatoes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach sanitizer not labeled. Ensure to label to easily identify. CDI PIC labeled bottle of sanitizer during the inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains. Ensure to resurface or replace cutting boards. 4-501.11 Maintain equipment in good repair. Observed walk in cooler door with a split gasket. Ensure to repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, shelving, exterior surfaces or equipment, etc.) with debris build up. Ensure to increase cleaning frequency.

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 AC vent by the pizza oven, walls behind equipment, and floors throughout the establishment with heavy debris build up. Ensure to increase cleaning frequency. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed a salad with tuna with a temperature of 44F in the front grab and go container. Salad was prepped on 1/15/19. CDI- PIC voluntarily discarded salad.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dry dish rack by the three compartment sink.

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 minor food debris on the floor throughout the kitchen. Minor cleaning needed. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food co mingled with food used for the facility in the bottom reach in cooler near the stove. CDI- PIC moved food to a designated area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs holding below 135F on front rollers. CDI - Hot dogs moved to back rollers to reheat to 165F+.

4-501.11 Maintain equipment in good repair. Replace wire shelving with rust in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from inside low prep cooler.

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. Clean crumbs and debris from walk in freezer floor and dust from ceiling tiles in prep area.

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 food employee / PIC is unaware of how often food contact surfaces shall be washed, rinsed, and sanitized. CDI - advised to wash the food contact surfaces; educated PIC that food contact surfaces shall be washed every 4 hrs.

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 REPEAT VIOLATION. Observed that the commercial package of pepperoni is not properly date labeled. Food employees open up package, fill container of pepperoni for the flip top, then freeze the bulk package. Nothing has a date label on product. CDI - placed date label on pepperoni (1.31.17) and educated to have an opening date on the bulk package in the freezer and a separate date label on product in the flip top once it has been pulled from the commercial package.

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 no hair restraint on food employee. CDI - put on a hair net.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris in gasket of reach in unit. Observed trash underneath some equipment in the prep room. Advised to keep areas clean.

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 food stored with and above other customers items in the walkin cooler. Advised to store employee food in a designated area where other items can not be contaminated.

Repeat non-compliance: Observed sausage thawed overnight in flip top not dated. Observed 2 bags of hot dogs opened in single door reach in not dated. CDI - discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Repeat non-compliance: Observed sanitizer at 0 ppm. CDI - made to 100 ppm Cl during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Observed mozzarella scoop handle in contact with cheese in flip top 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out.

Repeat non-compliance: Observed cutting board and flip top cutting board damaged. 4-501.12 Cutting Surfaces - C maintain cutting surfaces smooth and in good repair, **Improvement from previous inspection

Observed food debris collecting on interior of flip top below containers. Observed metal pans collecting burnt on residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat non-compliance: Observed dust accumulation on ceiling tiles and vent. Observed food debris on the floor of the walk in freezer. 6-501.12 Floors, ceilings and HVAC vents shall be clean.

Repeat non-compliance: Observed damaged light shield in prep area. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Employee did not know the symptoms or illnesses required to be disclosed to the PIC, or where to find them. CDI - gave hand out and reviewed requirements with PIC 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF

Observed eggs stored over hamburger buns in walk in. CDI - reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed one container collecting residue stored as clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed chicken wings at 123. CDI - reheated to 172. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P **Verification Required**

Observed items in flip top not labeled. CDI - Flip top items dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Improvement from previous inspection.

Observed spray bottle of sanitizer at 0 ppm. Sanitizer label fading. CDI - remade and stenciled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Observed wiping cloths, soiled at prep table. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed cutting board damaged at flip top and cutting board damaged stored at 3 compartment sink. Observed one damaged spatula. 4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair.

Observed dust collecting on ceiling tiles and vents at cook line and at 3 compartment sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed light shields over 3 compartment sink damaged. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs holding at 129F. CDi-product discarded,

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli meat and hot dogs not datemarked as required. CDI-product dated Discussed importance of datemarking to control the growth of harmful bacteria with PIC. REPEAT

47 .4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple non-food contact surfaces with excessive debris accumulation (flip top cooler interior area and can opener) REPEAT u

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 food employee wash hands and dry with soiled reusable cloth. CDI- instruction provided

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 pre-cooked and thawed open containers of chicken and sausage not date marked. CDI- date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer with label for another potential automotive cleaning solution. CDI- new bottles bought unused ; label changed

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee opened foods stored with food for public. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples stored open to public. Protect through shield or wrap or provide MUST WASH BEFORE CONSUM,PTION SIGNAGE

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Store ss utensils inverted.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple non-food contact surfaces with excessive debris accumulation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple hotdogs on roller below 130 F. CDI- heat adjusted up to continue reheat

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 open cooked wings, ham and turkey not date marked. CDI- date marked

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pizzza over roller gears and pans with excessive food debris accumulation. IN NEED OF CLEANING MORE OFTEN

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs on the front of the roller at 125F. Hot dogs on the back of the roller were 139F. Hotdogs were switched and discussed using a sign to indicate hot dogs were not ready until they are heated to 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of ready to cook pizzas sitting on the prep table at 53F . Discussed not leaving multiple containers out for unnecessary periods of time. Containers put back 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 sliced roast beef dated 2/3 and today is 1/23. Discard date can be the 7th day, counting day one as the date the package was opened. Other items such as open hot dogs and pre-cooked chicken in the walk-in cooler need to be dated with the open date or discard date. (10 day VR required)

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 wraps, salads and sandwiches in the grab and go cooler either not labeled or improperly labeled. (10 day VR)

4-502.11(A) Maintain utensils in good repair. Observed cracked plastic pans, trays, and lids in use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed empty containers of chlorine test strips. (10 day VR)

6-501.12 Cleaning, Frequency and Restrictions - C Observed debris on the floors, build up on the walls and dust on the ceilings around vents.

4-202.18 Ventilation Hood Systems, Filters - C Observed grease and build up in the ventilation hood and filters. 6-202.11 Light Bulbs, Protective Shielding - C Observed unshielded bulbs in the hot hold unit over the food.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces shall be clean to sight and touch. Observed can opener blade heavily soiled with old dried food. CDI - cleaned and sanitized

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain TCS foods in hot holding at 135F or above. Observed hamburgers x4 in display hot holding at 128F. CDI - reheated to 208F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Datemark all TCS foods which are ready to eat once opened or prepared and held for more than 24 hours. Observed no date marking on opened containers of cream cheese, sliced ham. sliced roast beef, chili. CDI - all dated with yesterday's date except one container of sliced ham which was voluntarily discarded.

7-204.11 Sanitizers, Criteria-Chemicals - P. Maintain sanitizer at correct concentrations. Observed bleach water sanitizer measuring well above 200 ppm free chlorine. CDI - diluted to proper strength of 100 ppm.

4-302.12 Food Temperature Measuring Devices - PF. Provide a thermometer which is readily accessible with a small diameter probe if measuring temperature of thin foods such as cut lettuce is required. Observed no thin probe thermometer. VR - will return 8-1-14 to ensure compliance.

6-501.111 Controlling Pests - PF. Premises shall be kept free of insects, rodents, and other pests. Observed two fruit flies in kitchen. CDI - killed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Maintain equipment in good repair. Osberved rusted racks in front prep cooler.

6-202.11 Light Bulbs, Protective Shielding - C. Provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use items. Observed unshielded bulbs above wrapped food holding in display hot box.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-401.11 Eating, Drinking, or Using Tobacco 2-401.11 Eating, Drinking, or Using Tobacco. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Observed partially eaten employee foods stored in container with food for sale to the public.CDI= discarded

2-301.14 When to WashRules require food employees to wash their hadns prior to work with food or clean utensils.Observed food employee enter and begin working with food without washing his hands. CDI- instruction provided

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed multiple soiled utensils stored as clean. CDI- removed to clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed corndogs hot held on roller at 127 F. CDI- voluntarily discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple TCS salads and wraps with cheese and deli meats and tuna salad and cut tomato not date marked. PIC unable to determine what day foods were prepped. CDI- PIC voluntarily discarded

6-501.111 Controlling PestsRules require facility to control pests. Observed multiple fruit flies throughout kitchen. Facility needs to improve control of pests onsite.