DAVINCI'S PIZZA

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli, meat and cheese slicer stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced mozzarella cheese, provolone, ricotta, and salami cold holding above 41F. PIC stated there was a rush at 1:30pm. CDI - PIC moved to WIC for rapid cooling. 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 .

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 grill shelving and WIF with dry build up and food debris. Increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters without drain plug. Install drain plugs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli, meat and cheese slicer stored as clean with visible food debris. CDI - PIC moved to 3 comp for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened through out inspection. PIC stated door is broken and in need of repair. CDI - PIC closed door. Have back door effectively closed and repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket concentration bleaching out test strips. CDI - PIC remade sanitizer bucket at proper concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on open flip top lid. CDI - PIC move to prevent contamination. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several employee drinks stored on prep tables, on handwashing sink, and on top racks in walk-in cooler. CDI - PIC moved drinks to prevent contamination.

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 fail to have a change in temperature after more than 30 minutes. CDI- See item #33. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 (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). Observed diced chicken stored in 3D prep unit without a date. Food employee stated item was prepped the morning of 12/9. CDI- Correct date mark applied. 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 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 prepped lasagna with cooked ground beef and cheese without a date in 2D prep unit. CDI- EHS date marking with PIC, PIC removed item to be date marked properly. See general comments. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed time stamps not in place on TCS foods held on TPHC. Items included cheese and pepperoni pizza slices held on prep table. CDI- PIC was aware of when items were removed from oven, applied correct time stamps.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pizza sauce held in large metal container with tight fitting lid located in WIF fail to have change in temperature. EHS discussed effective cooling methods with PIC. PIC stated that when prep is completed item is transferred to smaller pans to allow for quicker cooling. CDI- PIC had food employee stir item before removing to smaller pans. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle holding unknown liquid items next to flip top. CDI- PIC applied labels to working containers. *REPEAT*

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 heavily dented cans of ketchup stored amongst non-dented cans on dry storage rack. CDI- PIC removed items to designated area in office.

4-501.11 Maintain equipment in good repair. Observed gaskets peeling on 2D prep unit. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phones stored above and on prep surfaces while active food prep occurred throughout establishment. CDI- PIC had food employees remove items to designated area, EHS discussed designated areas and contamination potential.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic oil held out on counter at 73F. CDI- Garlic oil was within time/ temp parameters and was placed in the walk in cooler to cool. EHS recommends placing oil on TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of yeast without label. Container looked like flour. CDI- Yeast labeled.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves in walk in cooler, lined with card board. Card board is not cleanable. Do not use.

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 cooler shelves in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then used clean hands to disperse paper towels from dispenser and turn off faucet with clean hands, then donned gloves to prep. CDI..PIC had employee wash hands again and use barriers for dispenser and faucet.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual ware-washing in wash solution below 110F CDI Wash solution was remade to meet minimum temp requirement,110

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed women’s restroom in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup without lid stored with clean dishes.CDI.. Cup was moved.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored on top of RTE. CDI. Eggs were moved For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.Observed pizza paddle being store on top of pizza oven which had debris on it.

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 plastics containers with cracks. CDI.. Containers were 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 build up behind soda nozzles and also noticed debris on shelves in WIC. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash hands with gloves on. CDI..EHS educated PIC about glove use and when to discard

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami above 41F.. CDI salami was voluntarily discarded.REPEAT 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 .

3-304.12 (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 handle of scoop laying in bin of sugar.. CDI..PIC replaced back into sugar with handle facing upwards.

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 behind nozzles of soda machine with black build up..REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand wash sink during quick walk through. CDI.. Hand sink was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce in WIC 51F marked for pervious day. CDI.. PIC voluntarily discarded sauce 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 .

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of pitcher laying on pasta sauce in WIC. CDI..PIC removed pitcher. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza peel stored on top of oven with a heavy amount of build up.

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. REPEAT. Observed shelves were clean dishes are stored with debris

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for way under 10-15 secs. CDI EHS had employee wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without hand wash after taking money and proceeded to cook CDI. PIC hand employee to change gloves and wash hands 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee with gloved hands make a sandwich put in oven touching handle of oven that has food debris on it, take the sandwhich out the ovens using those same gloves. CDI.EHS had employee discard gloves and wash hands.. REPEAT For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed during quick walk through hand sink was blocked. CDI.. Employee moved all items blocking hand 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 Observed sliced and diced tomatoes, shredded lettuce held from pervious day. REPEAT 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 .

3-302.12 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 squeeze bottles and shakers without labels. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. observed rusting shelves were clean dishes are stored

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 on shelves in WIC where food was being stored. Observed Top of pizza oven where to go orders and pizza paddle are being held with dust and build.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee interviewed for Employee Health knowledge knew the symptoms and to not report to work if sick, but did not know the illnesses that can cause a food borne outbreak. Owner of the kitchen advised that the topic has not been reviewed in a while and does not have sign documents showing training has occurred other than a few staff signatures on an employee health document in the kitchen. CDI, re-trained employee interviewed and provide establishment with employee health posters. Copy of employee agreement form emailed to owner. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee prepare raw beef for Philly steak sandwich and then proceed to other tasks in the kitchen. CDI, Advised employee to wash hands after completing a task such as handling raw beef. Employee washed their hands.

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 employee touching mozzarella cheese as it was being shredded. PIC advised that the cheese was only for pizza. Owner returned later and advised the product is used on salads as well. CDI, fresh mozzarella prepared for salad prep, due to the volume of cheese made, owner agreed to only use the product that was prepared at the beginning of the inspection for pizza only. Product labeled pizza only in refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed swollen can of sardines stored with regular food supply in dry goods area. Item had no signs of damage other than swelling. Owner moved the product to the office to be returned to vendor.

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 spaghetti noodles prepared this morning and did not achieve 70F within 2 hours. Product at 89F at 2 hour mark. CDI, product discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mix at 55 F, in reach refrigerator. Owner advised the product goes in and out of the refrigerator during lunch rush. CDI, product moved to walk in refrigerator for cooling and was 41 F by end of inspection. Recommend placing this product on TPHC since it is used heavily during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed garlic and oil mix in squeeze container not labeled with a date, product more than 24 hours since preparation. Observed a ham product labeled with tomorrows date. CDI, products labeled with preparation date. In the future all items requiring date marking must be labeled or the items will need to be discarded per the NC Food Code for not being labeled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed chicken wings on the counter at 68 F not marked with the TPHC time per the written plan. CDI, initially product placed in walk in cool for cooling because PIC advised during the inspection that the wings weren’t on time and were just being held on the counter. Later it was determine when the owner arrived the product was on time. By the end of the inspection the wings had been used by the establishment. TPHC form being use is a older version, new copy emailed to PIC.

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 noodles cooled covered in a plastic container. Observed mozzarella cheese being cooled covered and several pans of cheese stacked together. Observed lettuce being cooled in deep containers and were not moving through the cooling process fast. CDI, spaghetti was discarded. Cheese and lettuce placed in freezer for cooling. In the future use shallow pans and the freezer to ensure quicker cooling. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf, Observed hot water being used to thaw raw ground beef. CDI, advised PIC of requirement and PIC switched to using cold water. Recommend thawing in walk in going forward with this process.

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 containers of flour, water, and garlic/oil not labeled. Ensure these are labeled.

4-501.11 Maintain equipment in good repair. Observed cutting board near the slicer stained and with grooves. Replace the damaged cutting board. Observed rusted shelving in the walk in refrigerator. Replace the damaged shelving. Observed mixer handle covered with tape. Repair the damage handle so that the surface is cleanable. Observed cheese shredder attachment being kept closed with plastic wrap. Repair the shredder attachment.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash left around the dumpster. Note: Dumpster are used by all businesses at this complex. Work with property manager on tenants keeping the dumpster area clean.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light shield missing in the back storage area near the walk in refrigerator. Replace the damaged light shield.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager 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 ranch at 76F and garlic in oil at 67 F sitting out at ambient temperatures. CDI - Food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed bleach in facility, used for cleaning dishes, with no information on use for cleaning food contact surfaces. CDI - PIC is to stop using bleach solution or get information stating bleach is safe to use with food contact surfaces.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on opened box of gloves. Needs to be stored correctly.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observe written procedures for all food held on TPHC except cheese. CDI - Cheese was added to TPHC form.

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 cups over stacked in dispenser with cup lips exposed. Needs to be stacked to fill line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one on site is a CFPM. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 meat balls hot holding at 123 F. CDI - PIC reheated meatballs to 175 F.

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 please visit: http://meck.co/FoodSafety 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 . Observed pizza sauce cooling in WIC did not drop temperature in 23 minutes. Pizza sauce was in a very large deep pot with lid on. CDI - PIC removed lid and rolled pot into WIF. PIC stated this is standard procedure for cooling sauce.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with long hair with no hair covering. Employee works the register which is in kitchen and food prep space. Employee needs proper hair covering.

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 handle in contact with sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on dish rack. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on propped on open lid of prep cooler for pizza. CDI - Phone was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one on site is a CFPM. REPEAT.

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 employees could locate poster citing the symptoms and illnesses for the EHP but were unlabeled to discuss exclusion and restriction information which is not included on the poster. CDI - EHS discussed with PIC having employees sign the Employee health agreement after reviewing the information as evidence the employees have been trained on the EHP. PIC had forms printed and planned to have employees sign and review them. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back of kitchen blocked by container holding heads of lettuce. CDI - container was moved.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used for opening bags of food stored wedged between the wall and soap dispenser. Observed chopper for cutting dough stored behind handsink faucet. CDI - PIC removed items and took them to be cleaned. Items shall no longer be stored in these locations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls on dish rack.

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 broken edging on doorway into office. Observed a light cover missing. REPEAT. No escalation of points due to improvements.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one on site is a CFPM.

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 employees could locate poster citing the symptoms and illnesses for the EHP but were unlabeled to discuss exclusion and restriction information which is not included on the poster. CDI - EHS discussed with PIC having employees sign the Employee health agreement after reviewing the information as evidence the employees have been trained on the EHP. PIC had forms printed and planned to have employees sign and review them.

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 pizzas held using TPHC were not marked. CDI - PIC had employees correctly mark pizzas.

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 lettuce cooling in WIC in a deep tightly packed container and covered in plastic. CDI - plastic was removed and food shall be rotated.

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 labels missing on several squeeze bottles of sauces and dressings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black debris around the outside of the soda fountain ice chute. REPEAT.

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 broken/ missing tiles on the bottom of walls throughout kitchen and broken edging on doorway into office. Observed a loose vent on the ceiling. Needs fixing.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have a vomiting and diarrheal event procedure. Facility was made aware of the new requirement with the adoption of the 2017 Food Code. State created procedures were sent to the email on file.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back of kitchen blocked by trash can. CDI - Trash can was moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back of kitchen. CDI - Soap was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils in plastic container that contained residue and debris. Observed small bit of food debris on metal pan stored as clean. CDI - Items were moved to be cleaned.

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 cheese and turkey in WIC with no date label. Observed date missing on meat sauce in reach in. Observed dates missing on large bags of sausage PIC stated were opened yesterday. CDI- Dates were added. REPEAT.

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 scoop handle in salt. CDI- Handle was removed.

4-501.11 Maintain equipment in good repair. Observed handle on reach in freezer broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black debris around the outside of the soda fountain ice chute.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 individual portions of lasagna, meat sauce stored in walk-in without date mark. Prepared on 6-26-21 per PIC. CDI by date marking.

3-304.14 Wiping Cloths, Use Limitation - Observed soiled wiping cloths on prep surfaces and utensil drying rack.

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.

6-501.113 Storing Maintenance Tools - C Observed pressure washer stored in the dry storage area with single service items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored on prep table next to lettuce on cutting board. CDI: Food employee moved food to approved location.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles soiled with buildup. CDI: PIC sent nozzles to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone cheese being held above 41F in sandwich make table. PIC stated product was brought from walk-in cooler @11am. CDI: PIC moved cheese to walk-in cooler for rapid cooling.

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 time stamps or TPHC procedures for chicken wings. CDI: Education provided, and PIC filled out TPHC paperwork and time stamped chicken wings.

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 at facility. CDI: Education provided and PIC hung employee health poster.

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 opened container of ricotta cheese with no date label in sub make table. CDI: PIC provided label.

6-501.19 Closing Toilet Room Doors - C Observed broken self-closure on women's restoom door.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the pizza prep area. CDI- PIC retrieved paper towels

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket with a cloth stored on the floor. CDI- PIC moved bucket off the floor.

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 main cook wearing one glove, handling an RTE sandwich and spreading lettuce on the sandwich with a bare hand. Employee corrected, disposed of sandwich, washed hands and put on gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple spray bottles of unknown content not labeled in kitchen. CDI- PIC removed the chemicals.

4-501.11 Maintain equipment in good repair. Observed a wire rack on 3 comp sink drain board used as a drain rack that is badly rusted and peeling, needs replacing.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed bell cover missing from atmospheric vacuum breaker on can wash and no backflow device on hose connected to pistol grip sprayer. Need to install backflow device on hose bib hose bib attached to pistol grip sprayer. Will follow up within 10 days that a proper backflow device is installed.

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 a couple baseboard tiles missing from walls in BOH.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storing personal phone on cutting board of pizza prep cooler. Phones can be sources of contamination. CDI- Employee removed phone and cleaned cutting board area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today that had meat debris on the non removable blade guard. Be sure to clean in place parts of slicer that cannot be removed with a 3 step process of wash/ rinse/ sanitize at least every 4 hours of use. CDI- Slicer properly cleaned and sanitized.

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 prep cooler holding foods at 42-45 and walk in cooler holding foods 45-49 degrees. Will not be able to reach required 41 degrees. Have equipment serviced as needed to ensure foods can cool and cold hold at 41 degrees max. As rule changed 1/1/19 no points deducted at this time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in prep cooler at 42-45 including sliced ham, cut lettuce, and lasagna. Observed most TCS foos in walk in cooler at 45-49 degrees including deli ham, deli turkey, and lasagna. Appears these pieces of equipment are not properly holding foods cold at 41 max. Have equipment serviced as needed to ensure foods can cold hold at 41. Items above 45 degrees in WIC were voluntarily disposed of by PIC including pans of ham, turkey, and sliced mozz. cheese. Walk in freezer opened into walk in cooler to help chill cooler down until unit can be serviced. Will follow up that walk in cooler is serviced to properly cold hold.

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 diced tomatoes cooling in make table at 48 degrees 2.5 hrs since cooling began. Make table is for cold holding not cooling foods. CDI- Tomateos moved to walk in cooler to speed cooling. Observed other containers of cut tomatoes in walk in cooler cooling from room temp prep while tightly covered and in deep amounts. CDI- Containers vented to speed cooling.

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 in use knife stored between equipment at prep cooler, area cannot easily be cleaned. CDI- Knife moved to dish sink for cleaning.

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 floor by back door and tile floor ramp to walk in cooler with badly broken and missing floor tiles needing repair/ replacing. GENERAL COMMENT: Date marked foods held at 42-45 are allowed a max 4 day shelf life. Be sure no TCS foods in equipment not holding at 41 or below are kept more than 4 days. Observed no foods older than 4 days.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed un-wrapped blocks of cheese stored in un-waxed cardboard cheese box in walk in cooler. CDI- PIC individually wrapped the cheese blocks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in make table of prep cooler at 48 degrees (see temp chart). PIC said all TCS items placed in cooler approx. 2 hrs ago, Items moved to walk in cooler. All foods inside reach in of cooler were 45 degrees and below. Have cooler serviced as needed to ensure it cold holds all TCS items at 45 or below. Reminder: TCS foods will be required to be cold held at 41 degrees starting 1/1/19.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Side of pizza oven by grill needs cleaning of build up.

5-203.12 Toilets and Urinals - C Maintain toilets and urinals in good repair. Observed mens room unrinal and womens room commode to be out of order. Need repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink blocked by a trashcan and boxes. CDI-trashcan relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed garlic knots stored on a table directly next to the handwashing sink. CDI-knots relocated. Advised PIC to put a splash guard on the sink if food items will be placed or food prep being done on the table next to the handsink.

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 ziti noodles, manicotti and garlic and oil mixtures dated 7/17,7/18,6/17 respectively in the walk-in cooler. CDI-product voluntarily discarded.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC available at time of inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food not covered in refrigeration units. CDI-food covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture sitting out at room temperature. 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 spaghetti cooling at 51F tightly covered in the walk-in cooler. CDI-lid removed for rapid cooling

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above flour and clean equipment. CDI beverage relocated to approved location.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in back prep area.

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 stored directly in dry goods.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. PIC has inadequate knowledge of policy. CDI employee arrived with copy of policy at end of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by trash can, plastic contain and large pot. CDI items relocated.

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 chicken, hot dogs and lasagna not date marked. CDI items labeled.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored on shelf above mixer. CDI medication moved to approved location.

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

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 liquid dripping from ceiling tile/light fixture. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused slicer stored in dry storage area.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed uncovered employee food stored on prep table beside cooling sauces. CDI employee food voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on slicer and can opener. CDI slicer broken down to wash, rinse and sanitize. Can opener taken to dish area. REPEAT VIOLATION.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed peppers and onions cold holding in flip top at 64F. CDI peppers and onions taken to walk-in to rapidly cool.

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 holding pizza and pizza sauce on TPHC. Facility missing TPHC documentation for pizza sauce. CDI documentation provided. VERIFICAITON REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled. CDI bucket labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine based sanitizer greater than 200ppm. CDI bucket refilled and tested at proper concentration.

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 canned cooked peppers and onions cooling in flip top cooler. CDI container taken to walk-in to rapidly cool.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor of facility held open upon entry. CDI door closed. If door is to be held open, provide screen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers and plates stacked wet.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 92F.

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 holes in FRP at 3 compartment sink. Fill holes. REPEAT VIOLATION. Observed wall coving broken at handsink in front prep area.

6-303.11 Intensity-Lighting - C. Observed light bulbs out above back storage area.

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

|4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food residue. CDI slicer was W, R, S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed individually packaged containers of ranch in reach in above 45F. CDI ranch moved to walk-in cooler to rapidly cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer >200ppm. CDI sanitizer was refilled and tested at proper concentration.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed ranch cooling in reach in cooler. CDI ranch moved to walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed nonfood contact surface of container stored directly in lettuce. CDI container was moved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer towels stored on prep tables. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on floor.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on coolers/freezer.

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 holes in FRP at 3 comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up around the ice machine chute inside. Get this serviced, or drain ice and wash, rinse, and sanitize unit. VR in 10- days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil stored at room temp. today. This mixture must be refrigerated. Discarded today and remade.

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 time on cheese pizza that was on the counter today- back timed to correct.

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 pizza paddles stored on a dusty surface today.

Dust ceiling vent in the front- dust build up today. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-PObserved a pizza come out of the oven for a customers order and the employee touched the crust with bare hands. Pizza placed back into oven to continue reheated to correct today. Use gloves or tongs on pizzas that will not be reheated.

All dishes must be washed, rinsed, and then sanitized. Observed dishes being washed, sanitized and then rinsed which will rinse off the sanitizer. Sink setup changed for correct procedures.4-601.11 (A)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor and bleach in unlabeled spray bottles today. Labeled during inspection to correct.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-PfObserved 2 thermometers that were reading >40F in ice water today- both calibrated during inspection to correct.

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 single use scoops stored in dry goods today- use a scoop with a handle or discard after use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed unfolded pizza boxes stored in the dining room today where they were exposed to customer contamination. Moved to behind the counter today to correct.

Observed open employee drinks stored next to bread and one stored next to pizza pans with no lid. Store employee drinks with a lid and where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.2-401.11

Observed open meatballs, cooked chicken, penne and speg. pasta, sliced ham, and lasagna were not date marked today. Date mark all TCS foods that are held >24 hours after they have been opened/made.All post dated by PIC today to correct.3-501.17

Observed a pepperoni and cheese pizza stored at room temp. today with no time recorded to keep track of TILT.Pizza discarded today. Follow approved timing procedures as discussed today.3-501.19

Observed windex stored next to pizza trays today and 3 in 1 oil stored next to bread today. Store chemicals where they will not expose food, food contact surfaces, clean dishes/linen, or single use articles.All chemicals moved to an approved area today.7-201.11

Reattach the back door self closure- door was left open today. 6-202.15

Observed a box of tomatoes on the floor of the WIC today. Store food at least 6" off of the floor- picked up by PIC today to correct.3-305.11

Observed employees with bracelets and watches on today. Food service employees are limited to a single wedding band on their hands- no other rings, bracelets, or wrist watches allowed.2-303.11

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesObserved employees today that did not know the big five foodborne illnesses and could not find a list of them to reference. Employee health handout provided today to correct- recommend posting this policy and reminding employees of its contents during meetings. All employees need to know when not to work with food and the PIC must know when to restrict/exclude ill employees and when to allow those employees safely back to work.

3-301.11 Preventing Contamination from HandsBare hand contact with RTE foods is prohibited. Observed an employee handling lettuce with their barehands today- corrected through instruction.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks must be available for use at all times. Observed dirty dishes and a mixing bowl stored in front of the back handwash sink today. Moved to in front of the prep sink to correct. Employees must have easy access to handwash sinks to encourage use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain food at 45-41F or less. Observed diced ham stacked too high in the make table pan today which made it rise to above 45F. Top of product taken to WIC to quickly chill down to correct.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved lasagna, open sausages, cooked chicken, cut ham, and open meatballs not date marked today. Date mark all TCS foods once they have been made or opened. Corrected through instruction.

3-304.14 Wiping Cloths, Use LimitationObserved a used wiping clothe stored on the pan used to store peeled onions. Store wiping clothes in sanitizer when they are not in-use.

. 6-501.110 Using Dressing Rooms and LockersProvide an area for storing employee items such as coats and purses that will not contaminate food, food contact surfaces, clean utensils or togo items. Observed employee coats stored on the dry good shelf today in the back and some of them were in contact with togo materials- clothes moved today to correct.

PIC(person-in-charge) must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

PIC must know when to restrict/exclude ill employees and when to allow them back to work. All employees must know the big five illnesses. Handout provided today.

All employees must turn off water with a papertowel after they wash hands, rather than using bare hands as observed today.

Handwash sinks shall be accessable at all times. Observed dough trays stacked in front of the back handsink today.

Maintain sanitizer at 50-100ppm. Observed dishes being sanitized in the 3 comp. sink today but the sanitizer was <50ppm today. Bleach added to water by PIC.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Date mark all TCS foods that are RTE(ready-to-eat) and held >24 hours after they are opened. Observed deli meats, deli cheeses, cooked sausage, and cooked chicken. Date marking handout provided today.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking

Keep chemical bottles labeled. Observed degreasor and another chemical not labeled today.7-102.11 Common Name-Working Containers

Thaw foods using approved methods such as, in refrigeration, in microwave, in oven, or under continuously draining/running water that is 70F or less.3-501.13 Thawing

Keep thermometers calibrated so that they are accurate. Observed both thermometers out of calibration. Demonstrated calibration during inspection and calibrated one of the thermometers. Thermometer that was not able to be calibrated is going to be set aside until it is repaired.

3-304.14 Wiping Cloths, Use LimitationKeep sanitizer buckets stored off of the floor.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single-use articles stored at least 6" off of the floor. Observed plastic wrapped(with holes in the plastic) pizza boxes stored on the floor today.Keep togo trays inverted on the sandwich line.