TONY`S PIZZA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored over RTE foods in WIC. PIC stated it was from employee breakfast. CDI - PIC rearranged storage, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) EHS observed sliced ham held beyond seven days in WIC. EHS observed container dated 10/5. EHS observed items such as Italian sausage, sliced ham, and shredded cheese missing dates in make unit, PIC stated if enough is left these items are held over 24 hours. EHS observed portioned marinara sauce in WIC without proper date. PIC stated sauce was portioned today for tomorrow’s service. CDI - PIC added appropriate dates to items in make unit and portioned marinara. Sliced ham was voluntarily discarded due to being held over 7 days. (1.5) 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without appropriate hair covering. REPEAT. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed container of sanitizer holding in use wiping cloths at 0ppm. CDI - PIC instructed food employee to remake sanitizer bucket at correct concentration. (0.5)

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. EHS observed food debris and residue accumulating on gaskets of reach in coolers. EHS advised to increase cleaning frequency. (0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed bags of waste stored on the ground on back patio area. EHS advised to keep waste stored in receptacles to prevent access to rodents. (0.5)

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. EHS observed wall tiling missing above three compartment sink, exposing inside of wall and creating a surface that is no longer smooth and easily cleanable. Repair. (0)

2-301.14 (B) Wash hands after using the toilet room.- P EHS observed food employee entering kitchen, grabbing gloves to don, and preparing to begin working with RTE foods. EHS stopped employee and requested employee wash hands. Employee stated they washed hands in the restroom. EHS provided education and stated that hands shall be washed once entering the kitchen after using the restroom prior to working with food. CDI - EHS instructed food employee to wash hands. Food employee properly washed hands prior to donning gloves. (2)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer in three compartment sink being actively used to sanitize dishes. EHS observed concentration at 0ppm. EHS observed manufacturer instructions stating to sanitize the concentration must be maintained at 150ppm minimally. EHS provided education. CDI - food employee drained three compartment sink and re-filled with sanitizer at 150ppm. (1.5) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. EHS observed marinara sauce in WIC above 41F (see temp chart). EHS observed today’s date on container, however, PIC stated the sauce was made yesterday prior to close. Sauce is taken from can and heated on stove with seasoning, then cooled down in WIC in large metal pot uncovered. PIC stated due to making it at close, this cooling process was not monitored, sauce not stirred, and a lid was placed on the container this morning without a temperature check. EHS provided education. CDI - PIC voluntarily discarded both pots of marinara due to missing cooling window. (0) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 EHS observed marinara sauce in WIC above 41F (see temp chart). This item was observed actively cooling from being made the day prior. PIC stated sauce was left uncovered overnight. EHS observed sauce stored in large metal pot with lid. PIC stated lid was only placed on container this morning. EHS provided education. CDI - PIC voluntarily discarded sauce due to missing cooling window. (1) REPEAT. ***EHS advised if cooling methods remains out of compliance a risk control plan could be implemented during the next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without proper hair restraints. EHS has discussed this issue with PIC on the last two inspections. REPEAT. (1)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with nozzle attached installed on back mop sink faucet. EHS observed this hose under pressure without proper vacuum breaker installed. EHS provided education. CDI - PIC removed nozzle. (0)

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 EHS observed to-go salads actively cooling in drink reach in cooler by front register. PIC stated salads were prepared at 11:30am. EHS observed a very large metal container of pizza sauce prepared an hour prior to inspection. EHS observed sauce actively cooling with lid off. EHS observed no temperature change after thirty minutes in either item. CDI - PIC added ice to pizza sauce and instructed food employee to stir every fifteen minutes. To-go salads actively cooling were removed from reach in and placed in WIC to quickly cool. PIC stated salads will be cooled in WIC moving forward. REPEAT. (1) 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed kitchen staffs actively working with food and equipment without proper hair restraint. REPEAT. (0.5)

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. EHS observed shelving for clean pans and equipment beginning to corrode. PIC stated shelving is currently planned on being replaced. (0)

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. EHS observed wall above shelving for clean dishes in disrepair. EHS observed panel missing exposing inner portion of wall. PIC is working on replacing this. REPEAT. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed open employee drink being stored with other commercial items in drink reach in. EHS suggested designating an area for the storage of drinks and food for employees. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three metal containers and a stack of plastic containers with residue still present on interior surface of equipment. Plastic containers seemed to have a tough film on the inside that appeared unable to be cleaned. PIC was able to demonstrate how to get the surface clean with a steel wool pad. CDI - PIC removed containers and placed at three compartment sink to be wash, rinsed, and sanitized. (0) 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 .

3-501.14(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 baked ziti in a deep covered plastic container cooling from preparation at 12:30. At 3pm the middle portion of the baked ziti was observed at 77F. CDI - PIC voluntarily discarded ziti. (0) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in reach in drink cooler above 41F (see temp chart). This cooler is used to store commercial dressings, wings, and pasta. Pasta was still cooling from preparation at 12:30pm. CDI - PIC removed all TCS foods from cooler and voluntarily discarded. Pasta was removed from reach in cooler and placed in walk in cooler to cool. PIC turned thermostat of cooler down and ambient temperature began to drop. EHS advised to not store any TCS items in unit until ambient temperature was under 41F. EHS observed mozzarella and sliced tomato in flip top make unit beside fryer above 41F (see temp chart). These items were being overfilled in the pans and the top portions of the stack were temping above 41F. EHS advised to keep TCS items below the fill line to maintain temperature. CDI - PIC voluntarily discarded top portion of each container leaving the section that was below 41F. EHS observed TCS items in pizza make unit above 41F(see temp chart). PIC stated this was from the lid being open during busy hours. Within 15 minutes the items began cooling down when the lid was closed. EHS observed ambient temperature of top and bottom of make line under 41F. PIC stated temperatures are only taken at open. EHS advised to increase frequency of temperature checks to ensure units are working and TCS foods are being stored under 41F. CDI - Items in smaller pans were left in make unit at cooled to 41F before end of inspection. Larger items such as cheese and sausage was removed and replaced with items from WIC. PIC stated they will increase temperature checks throughout the day. REPEAT (1.5) 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 .

3-501.18 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) EHS observed two large containers of pizza sauce, sliced ham, sliced mozzarella, meatballs without date marks. CDI - EHS date marked all items without date mark labels. (1.5) 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 facility with TPHC form for pizza by the slice. PIC stated they also are keeping pizza sauce on time but are not documenting the time the pizza is put on time because it goes quickly. EHS advised that it always have a time for when it is placed on time and a time it is to be discarded. CDI - EHS provided PIC with new TPHC form and added pizza sauce and garlic/oil mixture to form. (0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label on bottle. CDI - PIC added label to bottle. 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 can of RAID spray, two cans of “real kill” bug spray, two containers of pesticide sprayers, and a bottle of roach powder in the back area by chemical storage. All these items are not meant for commercial use. CDI - PIC removed items from facility. (1)

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 EHS observed cooked pasta cooling in drink cooler with lid on. Observed baked ziti that was cooling in deep plastic container with lid on. Items are not being stirred during the cooling process and the lid is preventing heat from escaping. Baked ziti missed initial two hour cooling window. Pasta was under 70F and had 1.5 hours to cool below 41F. CDI - Ziti was voluntarily discarded, pasta was placed in walk in cooler to quickly cool uncovered. EHS advised to cool solely in WIC and to leave items uncovered, stirring every half hour. (0.5) 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed kitchen staff with no head coverings to restrain hair. EHS advised while preparing food all employees shall don a hair restraint. (0)

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. Wall covering above shelving where clean dishes are stored is missing exposing inside of wall. REPLACE. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese above 41F inside Fliptop. CDI-PIC removes top layer of cheese. Remaining portion is 41F and below. See comment. (-0)

REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings and boneless chicken wings in RIC without date mark. CDI- employee dates wings. (-1.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several small plastic containers of clean dish rack with cloudy and deteriorated plastic, no longer smooth and easily cleanable. PIC should replace worn plastic containers at earliest opportunity. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 100PPM Quat at sanitize basin of 3 comp sink. CDI- Employee cleans basin and refills with proper concentration of 200PPM. EHS reminds staff to utilize test strips. (-1.5) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce in steamwell at 125F. EHS observed steamwell struggling to maintain at 135F and higher. CDI- PIC reheats at stove to 165F, and will have sauce in warmer for quality only, while awaiting repair/replacement. Sauce to be held on 4 hour TPHC for safety in the interim. (-1.5) 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomato sauce cooling in WIC without datemark. CDI- PIC labels sauce. (-0) 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 .

3-304.12 (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 two knives stored with blades between prep tops. CDI- PIC relocates to warewashing and states they will store elsewhere going forward. REPEAT. (-0.5)

4-501.11 Maintain equipment in good repair. Observed steamwell on highest temperature setting not able to keep tomato sauce at 135F and above. PIC states they will have repaired or replaced. Foods being held on time in the interim. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal lids with visible food debris on clean dish rack. CDI- Employee re-cleans and sanitizes lids. (-0)

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 sliced ham with no date inside WIC, sliced salami and cheese inside fliptop dated for 08/29 and 09/01. CDI- PIC voluntarily disposes of items out of date, labels sliced ham with prep date. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes prepped this morning cooling in fliptop with no drop in temperature after 30 minutes. CDI- PIC moves tomatoes to WIC, EHS advises not to cool items in fliptops. (-.05)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food debris inside sanitizer bucket with stored wiping cloths. CDI- Remixes clean solution with new wiping cloths. (-.05)

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 two knives with blades stored between prep tops. CDI- PIC removes knives, will store at knife strip or in dedicated container beside cook line going forward. (-0)

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 accumulation of dust and debris on clean dish rack. Increased cleaning frequency is recommended to prevent re-contamination of clean dishes. (-.05)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed small overflow at grease trap. PIC is advised to consider more frequent pick ups. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed listening and toothpaste on clean dish rack. CDI- PIC removes personal toiletries to office. 6-404.11 Provide and designate and area for the storage of distressed goods which are being held for credit, away from the usable food supply.Observed 2 severely dented cans in dry storage beside usable cans. CDI- PIC removes from usable can supply. (-.05)

6-301.11 Provide soap for handwashing at each handsink. -Pf Hand sink no. 02 observed to be without soap. CDI- PIC provides soap at hand sink. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic spread with manufacturer's label instructions stipulating it should be held under refrigeration in use at prep counter temping 70F. CDI- PIC disposes of spread, opens new container to be stored in the lowboy. Repeat. (-3) 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 .

3-501.18 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 ham marked 5/14 in WIC. CDI- PIC voluntarily disposes of expired ham. (-0) 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 facility with outdated TPHC procedures from 2010. TPHC template provided, EHS will make return visit to verify updated procedures are available and being followed. (-1.5) TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 quat in sanitize basin of 3 comp sink and wiping cloth bucket mixtures at >500PPM. Manufacturer stipulates quat should be 200-250PPM for use on food contact surfaces. CDI- quat temporarily being diluted, PIC calls in service order for automatic dispenser. (-1)

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 dark buildup inside ice chute at self-serve beverage fountain. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed second hand sink slow to drain. Repair at earliest opportunity. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no serve safe certification. -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed quat sanitizer recorded below 50 ppm. CDI sanitizer was discarded and properly remade. Repeat - 3 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed ramekins of marinara sauce in hot holding cabinet temping at 125f. CDI PIC changed temperature of holding cabinet to 145f. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed spinach and sausage in prep top at 49f. CDI PIC voluntarily discarded spinach and sausage. -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 EHS observed pizza sauce with no time sticker recorded. CDI PIC placed time sticker on pizza sauce. Points weren't escalated -1.5 Repeat

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. EHS observed single use baskets stored with food contact surface right side up visible to contamination. CDI PIC properly turned single use baskets upside down. -0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer recorded below 50 ppm. CDI - More sanitizer added. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 Time for pizza sauce not recorded, CDI - Recorded.

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 Sliced ham cut and place in flip top cooler, CDI - Brought to WIC for 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened box of raw philly steak slices above ready to eat foods in reach-in freezer. CDI-Discussed approved food storage with PIC and steak was moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top above 41F. Tomatoes were recently sliced but stored double panned and above fill line in prep top. CDI-Overfilled product placed in prep reach-in and pan switched to single metal pan. Observed garlic in oil mixture in squeeze bottles out on prep table without temperature control. CDI-Two bottles were moved to cool while one bottle was placed on TPHC. Garlic/oil bottles will now be placed onto facility’s existing TPHC procedures - taken from prep reach-in or walk-in cooler, held for max 4 hours on prep line and 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 .

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 plastic pan of wrapped lasagna with date tape (7/14/22). Lasagna was verified to be made Sunday. Date marking tape was not changed with new prep. CDI-EHS allowed employees to date mark lasagna with appropriate prep date. Overall, facility has good date marking procedures. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee using bare hands to aid in smooshing down shredded cheese coming out of cheese shredder and into containers to be placed into the walk in cooler. CDI-PIC had food employee discard shredded cheese. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket containing wet wiping cloths with zero Quat sanitizer in bucket. PIC stated buckets get refilled every 2-3 hours and they were getting ready to refill in the next half hour but buckets have not been in use due to the busy lunch rush. CDI-PIC refilled buckets with 150PPM Quat sanitizer. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter top.

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizing solution brown and cloudy in appearance. PIC drained solution and replaced with new sanitizing solution.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap container in soap dispenser at front of house hand sink. CDI-PIC replaced with new soap container.

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 a container of grilled chicken cooling in walk in cooler with covered lid as well as 3 containers of cut sausage cooling with plastic wrap covering product. CDI-PIC removed plastic wrap and lid for rapid cooling. -REPEAT VIOLATION-

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

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed no soap at women’s restroom hand sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC prep a sanitizer bucket at 3 comp sink and then started preparing a new order without washing hands and donning new gloves. Also observed food employee prepping raw beef, gather items from walk in cooler, and continue to prep other food items without proper hand washing and donning new gloves. CDI-REHS informed PIC and food employee to wash hands after changing tasks that contaminate hands and both washed hands and donned new gloves. -REPEAT VIOLATION-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 in use large plastic container of sausage on counter top with date of 5/18/22 and past the discard date. Also observed a coin trainer of boneless wings and bone in wings without a date. CDI-PIC properly discarded sausage and placed date from walk in coolers date on boneless and bone in wings.

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 large container of grilled chicken ambient cooling on counter top at 86F. PIC stated that chicken was cooked an hour prior and cooling before morning into WIC. CDI-REHS educated PIC on cooling heat treated items in walk in cooler once temperature has reached 134F and not to ambient cool items on counter top.

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

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. There was no CFPM on site during inspection.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee loading boxes of food into Reach in cooler and getting boxes of food out of walk in cooler and then went to start preparing a new order without washing hands and donning new gloves. CDI-REHS informed food employee to wash hands after changing tasks that contaminate hands and food employee washed hands and donned new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee use bare hands to place lettuce and other toppings on a warm sandwich. CDI-PIC informed food employee to discard sandwich, wash hands, and don new gloves before preparing RTE toppings on sandwich.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed green bell peppers above RTE pepperoni, cooked mushrooms, and shredded mozzarella cheese. CDI-PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observe meat and cheese slicer stored clean with food debris and cheese residue on blade. CDI-PIC placed meat slicer in dish machine area to be cleaned.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Did not observe a thin probe food thermometer at facility. VR- a verification visit will be conducted within 10 days to verify a thin probe thermometer is at facility.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above washed and cut veggies in walk-in cooler. Also, observed raw chicken stored above cucumbers in walk-in cooler. CDI- all items were reversed. REPEAT (full points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top and pizza flip top that were stored above 41 F. CDI- Items were placed in reach-in freezer and allowed to chill.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed a fly strip located above mixer in kitchen area. CDI- fly strip was discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint while preparing food. CDI- Employees put on hair restraints. REPEAT (half points).

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 pizza sauce cooling from the night before at 44F. CDI - PIC voluntarily discarded item. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding at 112F. CDI - PIC reheated items to 177F before placing back into hot holding. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling from overnight tightly covered and in deep container. Observed prepped lettuce (49F) cooling in prep top. CDI - PIC voluntarily discarded pizza sauce. Lettuce moved to freezer to be rapidly cooled. - 0.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees without hair restraints. CDI - All employees donned hair restraints. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed few wet wiping cloths stored on cutting boards. CDI - All wiping cloths moved to sanitizer bucket. - REPEAT - 1 -

2-301.15 Where to Wash - PF Observed PIC wash hands in 3 comp sink. CDI - PIC was instructed to wash hands in hand sink. - 2 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above pasta, ham, bacon, and cheese in walk in cooler. CDI - Chicken moved to bottom shelf. - REPEAT - 1.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few containers with sticker residue present. CDI - Items moved to 3 comp sink to be W/R/S. - 0 -

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 ham, turkey, and cheese in prep top without dates marked. Bulk batches of these items stored in walk in cooler with dates marked 4/26/2021. CDI - EHS allowed PIC to date mark items due to bulk batches having dates. - REPEAT - 3 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of cheese stored on the floor in walk in cooler. Observed 2 cases of canned marinara sauce stored on floor. CDI - Items moved off the floor. - REPEAT - 2 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surface. Observed sanitizer bucket reading 0ppm QUAT sanitizer. CDI - Wiping cloths moved to sanitizer bucket. Sanitizer refilled to the proper concentration. - REPEAT - 0.5 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored on floor. - 0.5 -

52 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - REPEAT - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed few employee drinks stored on shelves above prep tops. Observed employee food items stored on top of soda cases. - REPEAT - 1 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shell eggs stored above lettuce in walk in cooler. CDI - Items were rearranged. - 0 -

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 cooked sausages cooling at a rate of .38 degrees/minute. CDI - Item moved to freezer to rapidly cool. 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 container of sauce made from room temperature ingredients at 61F. Items began cooling at 11:30am. CDI - Sauce voluntnarily discared by PIC. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, sausage, cooked spinach, pepperoni, and sausage crumbles holding above 41F at pizza prep unit. See temp chart above. CDI - All items voluntarily discarded by PIC. EHS recommends switching back to TPHC. - REPEAT - 3 -

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 7 pans of cheese without dates marked. Observed ham, cooked spinach, pepperoni, sausage, and sausage crumbles without dates marked in prep unit. CDI - All items date marked by PIC. 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 non-shelf stable salami date marked for 1/14/20. CDI - Items voluntarily discarded by PIC. -1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sausages cooling ambiently at a cooling rate of .38 degrees/ minute. Observed sauce cooling in deep container in walk in cooler. CDI - Sausages moved to freezer to rapidly cool. Sauce past cooling time limit - discared by PIC. - REPEAT - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of cheese stored on the floor in walk in cooler. CDI - Items moved off the floor. - REPEAT - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surface. Observed santizer bucket reading 0ppm QUAT sanitizer. CDI - Wiping cloths moved to sanitizer bucket. Sanitizer refilled to the proper concentration. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on soda case. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored on soda case. - 0.5 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee food and drinks sitting out on prep table when first entering kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees wash hands and turn off faucet, as well as dispense paper towels, with bare hands. CDI - Educated employees on proper handwashing procedure. Employees rewashed hands properly.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed automatically calibrated QUAT sanitizer at 3-compartment sink reading 50 ppm. PIC emptied out compartment and refilled it with fresh sanitizer but it is still reading 50 ppm. CDI - Sanitizer compartment emptied out and filled with bleach/water mixture for sanitizer until QUAT sanitizer is repaired. Provided PIC with some chlorine test strips. VR to be done by 10/8/20.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinera in hot well holding at 105F and one cup of pizza sauce in warmer holding at 119F. CDI - Marinera was reheated to 195F and cup of pizza sauce was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 8 metal pans of shredded mozzarella cheese in WIC maintaining temperatures of 44F-46F. All were prepped yesterday. Also observed all TCS items in WIC maintaining temperatures of 42F. Air temperature of unit is reading 38F. PIC stated WIC door was open for a while this morning while preparing food. CDI - All shredded cheese voluntarily discarded. Items have dropped to 41F. VR to be done by 10/8/20. ***This is the 4th consecutive cold holding violation. RCP issued.***

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 all items in pizza prep top unit placed on TPHC and PIC provided written procedures for pizza sauce, cheese pizzas, and pepperoni pizzas, but not for the pizza prep unit. TPHC template was provided the last two inspections. Also observed pizza sauce placed out at room temperature at 10:30am, but the TPHC board says it was taken out at 11:30am. CDI - Template was provided again; EHS will follow up to make sure it is filled out. Time stamp for pizza sauce corrected. VR to be done by 10/8/20.

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 REPEAT. Observed 8 metal pans of shredded mozzarella cheese in WIC that were cooling from yesterday but all pans were covered with a lid and stacked up on top of each other. All items were maintaining temperatures of 44F-46F. CDI - All shredded mozzarella voluntarily discarded. Discussed with PIC proper cooling methods. ***RCP issued.*** VR to be done to follow up.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of cheese stored on floor of WIC. No signature needed due to COVID-19 guidelines.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at back handsink behind pizza ovens. CDI - Soap dispenser refilled immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in salad prep unit maintaining temperatures of 43F-46F. See chart above. Ambient air temperature read 43F. CDI - The cut cherry tomatoes, sausages, and penne were voluntarily discarded. All other items were taken to freezer for quicker cooling. All items cooled down to 36F-38F and then taken to WIC. PIC called for repairs on salad unit. VR to be done by 2/19/20. Also observed cut tomatoes in pizza unit reach in at 45F. CDI - Item taken to 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 all items in pizza prep top unit placed on TPHC and time stamped, but there are no written procedures. PIC was provided TPHC template during last inspection. CDI - TPHC provided again.

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 REPEAT. Observed several containers of shredded mozzarella in cooling process in WIC but all items were densely packed and covered. Also observed large pot of tomato sauce in cooling process but cooling in bulk. CDI - All containers of cheese were uncovered. PIC dumped bucket of ice inside tomato sauce, causing it to drop 8 degrees immediately. Discussed with PIC about using ice wand for cooling down tomato sauce.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands for less than 15 seconds and turn off faucet with bare hands. CDI - Employee educated on proper handwashing procedure and rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in pizza prep unit, salad prep unit, and WIC holding temperatures above 41F. See chart above. CDI - Items in pizza prep unit officially put on time. PIC has been provided with TPHC template. Items in salad prep unit that stayed in unit overnight (lasagna) were voluntarily discarded, while the items that were pulled from WIC or just prepped for lunch (salads, diced chicken, grilled chicken breast) were taken to freezer for flash freezing. Items in WIC (one plastic container of pizza sauce, one large metal pot of pizza sauce, and several metal containers of shredded mozzarella cheese) were prepped last night and were maintaining temperatures of 45F-46F, therefore all items were voluntarily discarded. Verification to be done by 8/23/19 to check on all units.

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 container of pasta dated 8/6/19, therefore item expired on 8/12/19. CDI - Item was voluntarily discarded. REPEAT, but much improvement since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several metal containers of mozzarella cheese in WIC that were shredded last night and stacked high on top of each other and covered. CDI - All items prepped last night and maintaining temperatures above 41F were voluntarily discarded. Mozzarella cheese shredded just before lunch was uncovered to allow proper cooling. Also observed several clamshells of cut lettuce/salad that were cut just before lunch and placed directly into reach-in unit, and items were 47F. CDI - Items moved to freezer until they reached 40F. PIC educated on cooling down prepped items in WIC or freezer uncovered first before placing them into prep units.

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 plastic container without handle being used as a scoop and stored inside large container of pizza sauce. CDI - Scoop removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed general cleaning needing to be done on all equipment, including floor of WIC and shelving of drying rack.

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 using bare hands to put cooked pizza on plate for service. Another employee was using bare hands to touch ham at the prep top cooler. Ready to eat food cannot be contacted with bare hands. CDI (Corrected during inspection)- Pizza and ham that was contacted with bare hands voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored on shelf above ready to eat foods. CDI- Eggs moved to proper location. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce such as peppers, onions, and tomatoes stored above ready to eat foods. Rearrange storage order. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee using three compartment sink to wash utensils with sanitizer at 0 ppm. Sink was drained and employee began to refill sink with sanitizer still at 0 ppm. Another employee came and turned sanitizer on correctly and sanitizer was reading at proper concentration. Ensure all employees are aware of how to properly operate sanitizer dispenser. Be sure employees are using sanitizer test strips to verify sanitizer is at correct concentration. CDI- Utensils that were washed while sanitizer was at 0 ppm put back at dirty dish area to be properly sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep top cooler holding above 41F. Items on the left side of the pizza prep cooler were holding above 41F. See temperature chart. Facility removes items from prep top cooler at night and move them back to cooler each morning around 10:30 AM. Items in prep top cooler that were being used were placed on TPHC today. Some items from prep top cooler moved back to walk in cooler. Items in the pizza prep cooler are held there overnight. Items above 41F in pizza prep cooler voluntarily discarded. PIC contacted repair person during inspection. Repair person will be at facility today to look at both units. VR- Verification visit will be made.

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 a container of pasta dated 1/9. Pasta had passed the 7 day shelf life. CDI- Pasta voluntarily discarded. Repeat violation. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed lasagna portions dated 12/31/18. Lasagna had been pulled from freezer last night. When TCS items are moved from the freezer to cooler, a thaw date must be placed on item. A container of sausage from 1/14 was in the walk in cooler with no date mark. CDI- Lasagna and sausage properly date marked.

4-501.11 Maintain equipment in good repair. Observed prep top cooler and left side of pizza prep cooler not holding TCS items at 41F or below. Equipment must be maintained in good repair. PIC contacted repair person during visit to have both units repaired.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing utensils in wash water at 88F. During manual warewashing wash water must be maintained at 110F or higher. CDI- Employee added hot water to wash solution to reach 110F.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris in the reach in freezer and inside cooler units. Cleaning needed and cleaning frequency increased.

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 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee going from dirty to clean at ware washing without washing hands. CDI Food employee stopped and directed to wash hands in between changing task. Observed food employee at ware washing handling soiled equipment then dried hands and grab gloves to begin handling food products. CDI Food employee stopped and directed to wash hands. REPEAT Full points not escalated; overall hand washing good with exception to one food employee resulting in all hand washing violations. If seen in next inspection, full points will be deducted.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as cucumber, lemons, grape tomatoes, being stored above ready to eat foods (dressing, tomato sauce, cheese etc). CDI Provided storage chart and worked with PIC to rearranged storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of sausage date marked for 3/25 and package of ham date marked for 3/21. CDI All product was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza sauce kept on time not labeled. Observed pizza time board not updated; according to board all pizza were made at 10:30 am. CDI PIC stated that all items were made at 2 pm including the sauce placed out at 2 pm. Due to PIC certainity of when product was made able to mark for the discard today. *IF seen in next inspection, full points will be deducted.*

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 food establishment while cooling spinach and tomato sauce; using big deep pans for the tomato sauce and tightly covering/stacking the spinach while cooling. CDI The spinach was uncovered and the tomato sauce was divided into smaller containers.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths bucket with debris and cloudy. CDI Sanitizer bucket was changed out with fresh sanitizer water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using reach in unit designed for packaged items only for holding potentially hazardous food such as cheese and fire roasted peppers. CDI All items removed to walk in cooler. *If seen in future inspections and items are holding above 45 degrees would result in cold holding violation.*

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash and sanitizer solution both cloudy and with food debris. CDI Both solutions were changed out during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors and grease receptacle open. Observed items unnecessary to operation such as old mattress. *Shared area, will follow up with other food establishments within next visit.**

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage on food preparation counter. CDI Drink discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after changing task. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee going from answering phone to grabbing food out of oven. CDI Food employee stopped and directed to wash hands.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathrooms and one tile in kitchen. Make sure to have nonabsorbent, smooth and easily cleanable tiles where cleaning occurs.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed mushrooms, tomateos and lettuce (unwashd) being stord over mozzarella cheese, lunch meats and dressings. CDI PIC rearranged and moved all unwashed below RTE. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer being stored as clean with food debris on it. CDI PIC had food employee break it down; cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of tomato sauce "cold holding" on counter above 45 degrees. Observed mozzarella cheese sitting on top of flip top compartment cold holding above 45 degres. CDI Items were allowed to be placed on time for today; PIC will keep sauce and mozzarella in reach in unit.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing equipment such as basins, drain boards etc shall be cleaned before use, throughout day as often as needed and every 24 hours. Observed clean baseboards with rusting spots and debris. Make sure to keep clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Upon entrance to food establishment did not observe a certified food protection manager. Informed PIC that during hours of operation; where food preparation is occurring a certified food protection manager needs to be present.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed lettuce and tomatoes unwashed being stored over mozzarella and lunch meats. CDI PIC rearranged.

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 marinara sauce being portioned into single service ramekins and placed in hot holding to warm up. Arrival at food establishment marinara sauce was 51 degrees, PIC informed that was placed in at 9 a.m. Due to the reheating procedures, marinara sauce wouldn't have reheated in time. CDI Marinara sauces emptied and placed in soup kettle to warm up.

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 Ham (walk in cooler), spinach (flip top), pasta (reach in unit), tomato sauce pasta (reach in unit), lettuce, salads (reach in unit), lunch meat; turkey and ham (flip top units) all without date mark. CDI Items allowed to be back dated. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups not protected at counter and overstacked. Make sure to protect single service cups with some sort of protection to prevent contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed soda cooler being used to hold chicken breast. CDI Informed PIC that soda cooler is only designed to hold packaged or intact products such as salad and salad dressing. No points deducted to effort made to remove items; PIC was under the impression just salads. Clarified all potentially hazardous items.REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves before washing hands. CDI Informed correct procedure and food employee washed his hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not using a protective barrier when turning off the faucet. CDI Informed of correct cleaning procedure and 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 upon entering food establishment, food employees touching ready to eat pizza with bare hands. CDI Pizza was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris on it. CDI Slicer will be broken down and 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 lasagna, ham and turkey prepared 2 days ago without a date marking. CDI Items were allowed for back-dating.

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 dry erase board not being update as new pizza were being placed in storage area. CDI Dry erase board was updated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and aqueous solution not label. Make sure to label with common names.Improved since last inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed soda cooler being used to hold salads. CDI Informed PIC that soda cooler is only designed to hold packaged or intact products such as soda and salad dresses. Items moved.

5-501.19 Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location - C Location of reception and waste handling units for refuse, recyclables and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Observed fll liquid waste bins being stored in waste receptacle which liquid waste is starting to accumulate on concrete pad. Need to increase cleaning frequency and make sure proper disposal to ensure not a nuisance or public health hazard. **Shared facility will follow up with other food establishments regarding shared space.**

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and food being stored in walk in cooler mixed with food establishment ingredients. Segregrate and separate to ensre contimation will not occur. CDI Items were moved.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee preparing pizzas and wiping hands on soiled wiping cloth instead of washing them. CDI - PIC reminded employee of handwashing requirement when handling food bare handed. Hands washed. -2-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry spice in the walk in cooler without a label in a large container. Label with the common name of the contents. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing pizzas without hair restraint. CDI - PIC gave employee hat. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed condiment packets stored in a plastic bin to the right of the soda dispenser with buildup in the bottom. Clean the container before returning condiments to container. CDI - PIC cleaned. -0-

5-402.13 Maintain sanitary sewage system.-P Observed floor drain overflowing onto the floor at the floor drain between the handsink and the 3-comp sink drain. CDI - Plumber dispatched onsite and drain cleared. -1-

5-502.11 Frequency-Removal - C Empty trash receptacles often enough to prevent odors and harborages for insects and rodents. Observed trash flowing out of the trash bin in the men's restroom. Empty the trash. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above plates and utensils, bluetooth earbuds stored on rack on top of knives and slicers, and hat stored on utensil racks. CDI items relocated.

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 employees touching finished pizza with tips of fingers and sides of hands. CDI pizzas placed back in oven and education. Repeat.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 comp sink that was not in use at 50ppm and it stated on container it should be 150-400ppm. Facility was using hot water instead of 75F. CDI sanitizer dumped and refreshed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed buffalo sauce that was prepared at 1045am and was at 80F after 2 hours. CDI sauce discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed lasagne, salami, and ham that was taken from the freezer and new date not shown or readily available, and meatball, anchovies, spinach, and ricotta not dated. CDI items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket and degreaser bottle that was not labeled. CDI items labeled.

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 buffalo sauce that was stored in a plastic container covered in the reach in unit at 80F. CDI item discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed undersides of drink machine, vents in bathrooms and walk in, and racks in walk in unit soiled with debris. 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 racks in walk in unit that are rusting.

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 grating cheese and handling blocks of cheese with bare hands for sandwich and salad prep as well as for pizza station. CDI moved cheese that was touched to pizza station and corrected by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles for drink machine with buildup of mold. CDI nozzles removed and washed rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed meatballs on pizza prep station above 45 degrees CDI took to walk in to cool see temperature chart. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing. Repeat violation.

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

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 tomatoes cooling tightly covered CDI vented to facilitate 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 spices and oils not labeled on prep line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep table.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing. -0 points-

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts- Observed employee was hands and recontaominate with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Raw eggs stored over ready to eat foods. CDI- Raw eggs placed on lower shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P - 0 pts - Upon arrival quat sanitizer at three compartment sink read 50 ppm. CDI- Sanitizer was replaced with fresh reading 400 ppm. // Change sanitizer more frequently to ensure that it is at proper concentrations at all times. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - One soda nozzle observed with mold build up. CDI- Nozzle cleaned. // Clean nozzles as often as necessary to prevent build up.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Three pans of mozzarella cheese (54F) and one pan of pasta (48F) prepared on 6/14 were out of time/temperature compliance. CDI- Items were discarded. TCS items prepared at room temperature shall be cooled within 4 hours to 45F or below. TCS items cooked and cooled shall be cooled to 135F-> 70F within 2 hours and 135F -> 45F or below within 4 hours for a total of 6 hours. Strongly recommend to assess cooling procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Spinach (51F),ham (53F), pizza sauce (65F), ranch (50-70F), and chicken (48-50F) were above cold holding temperatures. CDI- Items were discarded. Some of the items are being held on make top unit over night. Recommend placing items in walk in cooler over night.

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 - Cooling must be assessed in establishment. Pasta, pizza sauce, several containers of shredded mozzarella, tomatoes, and several portioned salads are not being properly cooled. All TCS foods shall be properly cooled in rapid cooling equipment, shallow pans, and loosely or completely covered. Salads should not be cooled in beverage unit. CDI- Items loosely vented or uncovered. Salads placed in walk in cooler.

4-501.11 Maintain equipment in good repair. - 0 pts - Pizza make unit is holding all foods at 45-53F. Assess and repair unit. PIC states it could be that the knob was moved to make it warmer. Beverage cooler states that it shall be used for packaged non-potentially hazardous items. Use equipment according to manufacturer's instructions.

General Comment5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsinks may not be used as a dump sink. Observed ice and droplets of soda in handsink basin. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Deli ham and deli turkey held above 45F in sandwich flip top; shredded mozzarella and cooked sausage above 45F in pizza make station. CDI - items from today were sent to freezer to rapidly cool, all other istems discarded. Repeat violation.

General Comment3-501.18 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 Cooked breaded chicken dated 12-2 in prep cooler. CDI - Chicken was discarded during thre inspection. REMEMBER: THE DAY PREPARED, OPENED, OR THAWED COUNTS AS DAY ONE FOR DATE MARKING.

3-501.16(A) - Potentially hazardous food shall be held at 45F or lower. Sliced ham at pizza station above 45F. CDI - Ham relocated to freezer for rapid cool down as it had been out for less than 4 hours.

3-305.15 PF - Cooling shall be accomplished by placing food in shallow pans, separating food into smaller/thinner portions, using rapid cooling equipment, stirring food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or by other effective means. Observed pizza sauce cooling in 10 gallon stock pot in walk in cooler. Sauce had been cooling for 3 hours from room temperature and was at 54F. CDI - Staff placed ice paddle in stock pot and instructed to stir periodically. Discussed cooling methods with PIC.

2-303.11 - Except for a plain band ring, food employees may not wear jewelry on hands or arms while working with food. One food employee in kitchen wearing wrist watch.

3-304.14 - Wet wiping cloths shall be stored in a sanitizing solution when not in use. Observed multiple wet wiping cloths lying on prep surfaces throughout. CDI - Relocated to sanitizing solution.

2-102.11 Demonstration. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

2-401.11 Eating, Drinking, or Using Tobacco. Employees must eat and drink in areas and in a manner to prevent contamination to food. Observed, on a prep table, one uncovered employee drink, one covered drink, and one open container of food which had been half eaten and had a fork sticking out of it. CDI- drinks moved, food discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. The quat sanitizer in the 3 compartment sink was below required levels. CDI - refilled at the correct level.

3-501.14 Cooling. Cooked and cooled foods must be cooled from 135-70F within 2 hours down to 45F in 4 additional hours. Observed a large pot of mariniara sauce in the walk-in that was as warm as 54F in the center and 49F on the edges. CDI - PIC voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed 2 containers of cooked and cooled marinara sauce were not dated, even though they were more than 24 hours old. Deli meats were dated with the date they were sliced and frozen according to the PIC but no dates appeared for when they were placed in refrigerators. CDI.

3-501.19 Time as a Public Health Control. Maintain proper record keeping for Time as a Public Health Control procedures. Observed not times had been recorded for the 4 pizzas in the rack for which time was being utilized. CDI.

3-304.14 Wiping Cloths, Use Limitation. Store sanitizer buckets with wiping cloths off the floor.

2-102.12 Certified Food Protection ManagerEnsure a certified food protection manager is on site at all times. Observed no certified food protection manager.

2.2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesEnsure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction. Facility has new PIC who was informed of employee health policy expectation during inspection.

3-304.15 (A) Gloves, Use LimitationEnsure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in teh operation. observed employee with gloves on exit back doorto take trash and return to kitchen without removing or changing gloves, CDI by instruction.

Ensure quat sanitizer is maintained at proper concentration, observed sanitizer weak in one bucket, CDI by refilling.

3-501.19 Time as a Public Health ControlWhen time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for mare than 4 hours without temperature control, after which time they must be discarded. observed missing time label on pizze, CDI by labeling.

Ensure all utensils are properly air dryed before stacking. Observed wet stacked metal containers.

Ensure all non food contact surfaces are maintained clean, observed general flour residue on racks and shelving throughout.