MAMAS PIZZA EXPRESS OF CORNELIUS

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of tomatoes in dry storage. CDI - Item was removed to be returned to the supplier.

REPEAT 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 missing date marks for open packages of sausage and bacon crumbles. CDI - Items were dated for the day they were opened (9/23/26)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a paper towel on top of lettuce in the prep cooler.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer and blender. Observed a torn gasket for the walk-in freezer that is causing a large build-up of ice on the door.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose hanging below the 3-compartment sink flood rim. CDI - Hook for the hose was adjusted to bring it higher than the flood rim.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed a recycling dumpster and grease bin stored on bare ground. No increase in points due to establishment exploring options for a correction.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44-47 degree food products in the large under counter cooler. TCS food items were voluntarily discarded. Cooler will not be used until it is repaired.

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 missing date mark for cooked and frozen lasagna in the walk-in freezer. CDI - Item was labeled for the day it was prepared.

REPEAT 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 “Monday” time labels for pizza slices on TPHC. CDI - Day was changed during inspection. No increase in points due to times being correctly labeled each day.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a small bottle of motor oil stored in a bin of spices, above a prep surface. CDI - Motor oil was removed.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a bag of frozen pepperoni thawing on a prep surface. CDI - Item was moved to the prep cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of unidentifiable spices with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food on the floor of the walk-in freezer. Observed a rack of food products lower than 6” in the walk-in freezer.

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

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer and blender. Points not increased due to rusty shelves being replaced.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed a recycling dumpster and grease bin stored on bare ground. No increase in points due to lids and drain plugs being repaired.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee water-bottle stored on top of a chest freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bowl of meatballs in the back kitchen hand sink. CDI - Meatballs were removed.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Cans were removed to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages and trays of raw chicken stored above ready-to-eat products in the walk-in freezer. CDI - Items were moved to the correct order.

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 missing time stamps for pizza slices on TPHC. CDI - Items were voluntarily discarded.

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

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-service, packaged cake slices in the Pepsi cooler near the check-out counter. No labels were present. CDI - A sign was posted on the cooler stating “Please ask employees for ingredients and allergen information.”

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee packaging food while wearing bracelets and no hair restraint.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed a self-service container of forks and spoons with the ends pointing in different directions.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer and blender. Observed rusting shelves in the walk-in cooler.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a recycling dumpster on bare ground. Observed a missing lid for the recycling dumpster. Observed a missing drain plug for the garbage dumpster.

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 2ft candles of light in the walk-in cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a spray bottle of glass cleaner and a wash cloth hung on the side of a hand wash sink. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans on the storage rack. CDI - Items were removed to be returned to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat salads in the walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed and employee washing dishes with <50ppm Quat sanitizer in the 3-compartment sink. CDI - Sanitizer was emptied and re-dispensed at the correct concentration.

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 one tomato with microbial growth in the walk-in cooler. CDI - Item was voluntarily discarded.

REPEAT 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 open packages of capicola and prosciutto without date marks. Significant improvements made from previous inspection.

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

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. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ramekins being used to scoop spices. Observed grill utensils in a container of 96 degree water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer and blender. Observed rusting shelves in the walk-in cooler.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a spray hose (turned on) connected to a faucet with an ASSE 1001 backflow prevention device which is not rated for continuous pressure. CDI - Water was turned off.

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

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material and sloped to drain. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed the recycling dumpster and grease bin stored on gravel. Observed open dumpster doors. Observed the bottom of the dumpster rusting out with visible cracks and openings.

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 touch pre-cooked burger patties being without donning gloves. CDI: Education provided and product touched with bare hands voluntarily discarded.

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed lasagna reheating in warmer at a rate too slow to meet reheating parameters. See temperature chart for details. CDI: Education provided and PIC moved product to oven to finish reheating process.

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 penne pasta cooling at a rate too slow to meet cooling parameters in walk-in cooler and in reach-in portion of make table. PIC stated product prepared between 11am-11:30am. Procedure is to cook, drain, and ice bath product before placing into cold holding. EHS recommended more ice in ice bath and longer duration of time in ice bath. CDI: Education provided and PIC placed product back into ice bath fully submerged(40F). REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce being held above 41F on prep top/cutting board portion of pizza make table. PIC stated procedure is to remove product from make table during busy hours then place back into unit. PIC moved product to freezer for rapid cooling as short-term means of compliance. CDI: Education provided and product cooled rapidly. Going forward, facility splitting product into third pans and placing into make table for cold holding. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several plastic bus tubs of shredded mozzarella cheese being held in walk-in cooler with no date labels. Product shredded in-house. PIC stated top shelf product prepared 03/10/25 and middle shelf product prepared 03/11/25. CDI: Education provided and PIC backdated product. REPEAT VIOLATION **Continued non-compliance can result in Risk Control Plan and food being discarded at next inspection**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed penne pasta cooling in covered plastic bus tub in walk-in cooler and in covered metal insert pan in reach-in portion of make table. CDI: Education provided and PIC placed product into ice bath fully submerged(40F). REPEAT VIOLATION

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed pre-cooked burger patties being thawed in warmer cabinet. Warmer cabinet inoperable and product sitting above 41F. CDI: Education provided and product moved to cooler for proper thawing/cooling.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee rinse sanitizer towel in hand sink next to 3-compartment sink. Observed ice in hand sink next to walk-in cooler. Observed food employee fill metal insert pan with water from hand sink next to 3-compartment sink. Observed spray bottles of glass cleaner stored in front hand sink. CDI: Education provided and items removed form hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw hamburger meat in the WIC stored above vegetables. CDI: PIC corrected storage order during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed build-up on the deli slicer. CDI: PIC instructed food employee to disassemble deli slicer and W/R/S in the dish area. 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. Observation: EHS observed penne pasta at a rate too slow to meet cooling parameters. Product placed into unit at 10AM. See temp chat and violation 33 for more detail. CDI: Education provided and PIC placed product into ice bath. 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 Observation: EHS observed tightly wrapped commercially cooked chicken wings in the prep unit holding temperature at 45F. PIC stated these wings were left in the unit overnight. CDI: PIC voluntarily discarded the chicken wings. 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 Observation: EHS observed milk and mac & cheese in the WIC that had no date mark. PIC stated the milk was opened on Friday and the mac and cheese was from the day prior (12/8). CDI: PIC labeled all items. 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 .

3-501.15 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 Observation: EHS observed penne pasta cooling in large covered plastic bus tubs. PIC removed lid form product and after approximately 35 minutes mammal temperature change. CDI: PIC placed item into an ice bath for more rapid 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 .

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at restroom hand sink. CDI: PIC provided soap.

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 meat sauce cooling in walk-in cooler in deep, covered metal insert pan. Product nearing 4 hour cooling parameters of 70F-41F but not cool enough. CDI: Education provided and product rapidly reheated (201F).

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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedure for TPHC of pizza sauce and pizzas. CDI: EHS provided paperwork via email.

4-501.11 Maintain equipment in good repair. Observed rusted shelving above prep tables and three compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage cold holding in reach in cooler at 61F. Observed cooked peppers and ham in flip top cooler holding between 46F and 55F. CDI - Sausage was voluntarily discarded by PIC. Cooked peppers and ham were allowed to cool to 41F or less. PIC has been advised to cool TCS foods before placing in flip top cooler. -REPEAT- -3 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 tightly wrapped lettuce cooling in reach in cooler. CDI - Lettuce was uncovered to allow cold air to circulate in and around food product. -0 points- 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 .

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 unlabeled squeeze bottles of sauces stored on shelving. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of potatoes stored on floor in walk in cooler. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment. A verification is scheduled for March 3rd, 2023 to determine if establishment is in compliance. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black build up on gaskets in walk in cooler. Observed shelving in kitchen with build up of dust and residues. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent of insect infestation. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored inside cold holding units at pizza prep station, directly adjacent to retail food products in cooler. CDI- drinks moved, EHS discussed proper drink storage with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener attached to prep table with buildup on spike, in need of cleaning. CDI- can opener removed for cleaning during inspection. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . Observed deli meat slicer with buildup on blade. PIC stated that deli slicer was used this morning, when asked about cleaning frequency PIC stated that slicer is broken down and cleaned at the end of the night. EHS explained that these food contact surfaces shall be washed/rinsed/sanitized at least every 4 hours. CDI- slicer broken down and cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple products holding above 41F in walk in cooler, see temperature chart. EHS observed that outer readout of cooler was showing unit at 58-59F. PIC stated that cooler has been having issues this morning, noticed during morning prep that cooler was not coming back down to temperature after being in/out of cooler and opening/closing the door. PIC/employees stated cooler was holding temperature last night and early this morning, started to lose temperature during prep this morning. PIC showed EHS that refrigeration tech was out at facility this morning, ordered a part for the cooler (compressor piece). CDI- EHS had PIC and employees empty all TCS products out of walk in cooler until cooler is fixed. All products out of temperature for less than 4 hours were moved to walk in freezer to rapidly cool. Facility will not use walk in cooler for any long term TCS food storage until unit is fixed. EHS found that unit was holding at 38F by the end of the inspection, facility will avoid using walk in cooler until part is installed and they are certain unit is holding temperature. EHS will conduct compliance visit to ensure cooler is holding at proper temperature. 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 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 a couple of products in flip tops with no date mark, including chicken strips and diced ham. EHS found larger stock in coolers with dates. CDI- dates placed on products. 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 a couple of products labeled 9/3, including tomato salad and cooked eggplant. Labels were incorrect. CDI- labels adjusted. Proper date placed on products. REPEAT. Note: points de-escalated to half demerit, facility has shown significant improvement in date marking system since previous inspections. EHS found majority of products properly labeled, within the 7 day limit, only a couple products with no dates or exceeding the date on label.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle near front service handsink filled with blue chemical, no label. CDI- bottle labeled as window cleaner.

3-302.15 Wash fruits and vegetables prior to use. Observed cut lemons with stickers attached on outside, have not been properly washed before use.

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 scoops in flour and salt containers with handles contacting food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal pans wet stacked on clean dish shelving.

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 gaskets on reach in unit across from cooking equipment with black buildup, in need of cleaning. Observed areas of shelving in walk in cooler with buildup, in need of cleaning. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either of the restrooms. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed portioned blue cheese and ranch cups stacked above fill line in cold holding prep unit across from cook line. PIC stated that ranch/blue cheese was just recently prepared and portioned. CDI- blue cheese and ranch cups stacked over fill line were moved to walk in cooler, EHS discussed using cold holding units only up to fill line, not over stacking.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several products not date marked in prep units, including roast beef, mortadella, pastrami, ham, cooked sausage and cooked chicken. Through discussion with PIC, facility is in process of adopting a new date marking system with labels that are printed from machine. EHS observed that the labeling system is not being consistently utilized by all employees. CDI- EHS discussed with PIC and employees, able to determine date of prep (all within last 2 days) and placed labels on products during inspection. 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 . EHS observed Fettuccine pasta labeled 5/2 and linguine pasta labeled 4/25. PIC stated these labels were old and incorrect, not removed from container from previous batches. CDI- date marks changed during inspection. Note: This marks the 5th consecutive inspection with date marking violation. EHS discussed importance of date marking with PIC and employees and explained that a risk control plan may be implemented during the next inspection if facility is unable to comply with date marking. EHS has allowed back dating of products due to certainty of prep date, but will not continue to allow back dating if improvement is not shown. EHS will make compliance visit to ensure date marking system is improved before the next inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 pan of cooked ground beef stored out on countertop in room temperature ambient air for about 30-40 minutes during inspection. Pan of ground beef was tightly wrapped with plastic wrap. CDI- EHS intervened, discussed proper cooling methods with PIC and employees. EHS explained that cooling process begins when food drops below 135F, ensure that products are moved to walk in cooler when food drops below 135F for proper cooling. EHS discussed importance of leaving product uncovered during cooling process to allow for cold air to flow around product.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen ground beef burgers thawing on countertop during inspection. CDI- burgers moved to refrigeration.

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 shakers and squeeze bottles with no label at cook line. Ensure all working containers of food are labeled. REPEAT.

4-501.11 Maintain equipment in good repair. Observed handle on cold holding pizza prep unit broken, in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in unit across from cooking equipment with black buildup, in need of cleaning. Observed hood system with significant grease buildup, in need of cleaning. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either of the restrooms.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles hanging on metal splash guards at handsink behind cashier and at handsink near cook line. CDI- chemicals moved, EHS discussed maintaining access to handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer guard where food would contact with food debris buildup, in need of cleaning. CDI- slicer broken down during inspection and properly cleaned. Note: points left at half demerit due to improvement from previous inspection. EHS found multiuse can opener blade clean, all other equipment food contact surfaces were clean except for slicer. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed several products with no date mark during inspection, including deli meats (ham, pastrami, corned beef), cooked lasagna and cooked penne noodles. CDI- products labeled during inspection, PIC stated ham was just sliced this morning, other deli meats were sliced yesterday morning. PIC stated that cooked lasagna and penne noodles were both from yesterday morning. All products labeled during inspection, EHS discussed date marking requirements with PIC and employees, discussed ways to improve. REPEAT.

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 shakers and squeeze bottles on cook line with no label. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of tomatoes on the ground in the dry storage area. Observed boxes containing bags of soda stored on the floor near walk in freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored on the floor next to cook line. REPEAT. Note: points not escalated due to different nature of violation compared to previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans on clean dish shelving stacked together wet, ensure equipment/utensils are air dried before stacking together.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use/single-service articles (pizza boxes, to-go boxes) stored on the ground in the dry storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep units with deep grooves and staining, no longer smooth and easily cleanable.

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 gaskets on reach in units with black buildup, in need of cleaning. Observed hood system above main cook line with significant grease buildup. REPEAT.

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 debris buildup on the blade. Observed can opener spike with food debris buildup. CDI- slicer was broken apart and properly cleaned during inspection. Can opener was removed and run through the 3 comp wash/rinse/sanitize process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese and Caesar dressing in pre portioned cups holding above 41F in flip top cooler. Products out of temperature were stacked over the fill line. CDI- blue cheese and Caesar dressing brought to walk in cooler to rapidly cool, as product had just been stocked in flip top this morning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple products (feta, ricotta, multiple packages of ham, bean soup, mortadella, pastrami) in facility missing date mark during inspection. CDI- PIC identified soup as cooked on Saturday, packages of deli meats opened on Sunday and yesterday, feta/ricotta were opened yesterday (Monday). Products were correctly labeled during inspection. EHS discussed date marking system with PIC and employees, suggested to ensure employees are dating all TCS/date-markable products as soon as they are opened. Discussed applying date directly to product and filling out a log sheet. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of tortellini pasta and container of roasted red peppers exceeding the 7 day limit for date marking. CDI- products were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple shakers, containers of white powder and squeeze bottles without label near cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on prep surfaces during inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets peeling in reach in unit furthest from the wall on the cook line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sanitizer during inspection. PIC stated that representative forgot to leave strips and will be by sometime today to drop off the new test strips. VR by 8-13-21

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in reach in unit closest to the wall on the cook line. Observed grease buildup in hood system above cook line. Suggest more frequent cleaning to avoid buildup.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at the time of inspection. Needs to be certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed mop buckets blocking the hand sink in the kitchen area. CDI. PIC removed.

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, rice balls, corn beef in RI without date marks on them. CDI. PIC date marked. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ground beef stored directly on the floor in the WI freezer. CDI. PIC removed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the ceiling. Needs to be cleaned. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed vent cover missing in the kitchen. Needs to be replaced. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in exactly same place as customer food. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, tomatoes, spinach, ham, pepperoni, sausage, lettuce, roast beef, cold holding in RI and prep unit at temperatures above 41F. PIC voluntarily discarded. REPEAT Will be back in 10days to check on food temperatures.

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, roast beef, pasta in RI without date marks on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one.

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 sugar scoop stored with handle touching the sugar. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use pizza boxes stored directly on the floor in the dry storage area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed thermometer at the two pizza prep cooler is reading 44 F. The units were placed out fo service and will ne back in 10days to check on the units. 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 holes in the ceiling with minor water leaks in to the facility. Needs to be repaired. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks (without lids or straws) stored on food prep surfaces. CDI- Drinks were moved. (1.0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in pizza prep station that were above 41 F. Also, observed food in prep station near oven that was above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. (3.0 pts) REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Thermometer at pizza prep cooler is reading 46 F. VR- facility will use properly working pizza station until other unit is evaluated.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed wash water at a temperature of 94 F during cleaning. CDI- Water was drained and replaced with some that temped at 114 F.

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. Repaint damaged areas of walls in kitchen and near walk-in cooler.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee wash hands and use bare hands to cut off faucet. CDI- Educated employee on the importance of using paper towel to cut off faucet. Employee rewashed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed two cardboard containers of unwashed whole tomatoes stored above ready-to-eat items in walk-in cooler. CDI- Items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in pizza prep station and prep station #3 that were above 41 F. PIC stated that items were placed in unit about two hours ago. CDI- items were placed in walk-in cooler and allowed to chill.

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 Chart for pizzas has not been updated. Times and dates for yesterday were listed on chart. CDI- Remainder of pizzas were discarded. New pizza was made. Chart was corrected.

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 items cooling inside of prep units. Prep units are meant to hold foods cold, not be used in the cooling process. CDI- items were taken to the walk-in cooler and allowed to chill.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of trays stored on shelf above prep units that were not inverted. CDI- Stacks of trays were inverted.

6-501.19 Closing Toilet Room Doors - C Self-closing mechanism on men's room door needs to be repaired. This allows the door to the men's room to stay open when patrons fail to close door behind them Door shall be self-closing. 5-501.17 Toilet Room Receptacle, Covered - C Provide covered container for sanitary napkins in women's room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids on current dumpster have been torn off. PIC will call company to come and replace dumpster with one that has intact lids.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in flip top portion of cooler. CDI-put into walk in and reached cooling parameters

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on non food contact surfaces such as chemical bottles and equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table beside covered dough. CDI-discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan stored in handsink. CDI-removed.

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 on TPHC with incorrect time labels. New pizzas not labeled with time. CDI-pizza discarded.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs holding in steamwell below 135F. CDI-items reheated to 165F+ and steamwell temperature turned up.

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 Upon arrival, observed pizzas on TPHC with time labeled at 11:00 on TPHC board. Observed employee erase and put all times for pizza at 1:00. Ensure exact correct time is recorded for each pizza as soon as it is removed from oven and discarded after 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-removed from service.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Front cutting board in need of replacing. 4-501.11 Maintain equipment in good repair. Observed torn gaskets in front prep cooler.

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 plastic pans stored as clean. CDI-taken to be washed.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed a bottle of hydrogen perioxide stored above clean utensils. CDI-relocated to proper location.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in bottle below 50ppm. CDI-discarded and refilled with proper concentration.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amount of food splatter on walls throughout facility.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in bottles at 0ppm. Ensure concentration is checked daily. CDI-remade to proper concentration.

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 rice pudding held past 7 days according to labeled date. CDI-voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of sausage stored without a date. CDI-dated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza make cooler not holding correct temperature in flip top area. PIC stated items in cooler had been refilled after lunch. All TCS items out of temperature taken to walk in cooler to chill rapidly. Thermostat turned down on unit. PIC will not place any TCS items back in to cooler until holding correct temperature. Verification required.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed allergens labeled on packaged dessert items for customer self service but no address or name of business and breakdown of ingredients. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled can of mushrooms which PIC states is soiled for holding flip top cooler lid up. Discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemical with no label. CDI-bottle taken out of service.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items packaged by facility such as tiramisu and rice pudding not properly labeled with ingredients or allergens. Each individual package needs to be labeled. CDI-a label with major allergens placed on packages during inspection.

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

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

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

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 leak from ceiling from recent rains. Leak is not above any storage of food or utensils. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors and walls throughout and floor drains.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items without dates including cooked sausage, lasagna, open packages of deli meat, etc stored in cooler. CDI-items date marked.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cheesecake, tiramisu and rice pudding packaged in house and available for customer self service without proper lableing. One label for each type of item is taped on side of cooler that items are located in. Each individual packaged item needs it own label affixed to package. Ingredients on label needs to be broken down into sub-ingredients in descending order of weight along with name and address of facility. A label for every package with allergens listed needs to be corrected by next inspection or a 10 day verification will be required

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 small plastic condiment cups being used as scoops. Use scoops with handles and keep handles out of food product.

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 pizza boxes stored on the floor of dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on surfaces throughout including shelving, dry storage containers, dough containers and lids and cheimcal bottles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drink stored on shelf with packaged food. CDI - drink discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal strainer stored inside back handsink. CDI - strainer removed.

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 fettuccine pasta that had expired 7 day date mark stored inside prep cooler. CDI - pasta 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 time not recorded on butter blocks and marinara sauce cups left out at room temperature. CDI - time recorded on items during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser that was not labeled. CDI - labeled on site.

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 ranch cups that were stacked inside top of prep unit cooling improperly. CDI - ranch cups moved to walk-in cooler to rapidly cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go packaged cheese cakes stored inside Coca - Cola reach-in without correct labeling information. CDI - cheese cakes moved behind counter during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of egg plant stored on the floor inside walk-in freezer. Boxes removed off of floor.

4-202.11 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 shelving inside walk-in cooler that is rusted. Make smooth and easily cleanable or replace with like. 4-501.11 Maintain equipment in good repair. Observed condensation leaks inside bottom of both pizza prep unit at front. Monitor for repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on shelf above pizza prep cooler. CDI - drink relocated to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations. Observed quat sanitizer in both spray bottles < 150ppm. CDI - sanitizer changed out to 200ppm during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce and meatballs in steam well < 135F (see temp chart). CDI - marinara sauce reheated to 172F and meatballs reheated to 200F.

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 a pan of spaghetti cooling in walk-in with plastic wrapped tightly. CDI - plastic loosened and holes placed in plastic to vent product and aid in cooling rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all shakers of spices and seasonings.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present.

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 lasgna, deli meats, and pasta in reach-in prep cooler not date marked. PIC stated that these items are held under refrigeration for about 2-3 days. CDI, date marked during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of "degreaser" and "quat sanitizer" not labeled. CDI - by labeling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of to go trays stored on the floor of dry storage room.

4-501.11 Maintain equipment in good repair. Observed condensation leaks at bottom of both pizza prep coolers at front. Observed torn gaskets on prep coolers. Observed leak on pipe under 3-comp sink.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager present.

2-401.11 Properly store employee drinks to prevent contamination. Observed drink stored on counter at pizza station. CDI, drink relocated.

3-501.16 (A)(1) Maintain TCS foods for hot holding at 135F/above. Observed tomato sauce in hot well < 135F.

2-402.11 Effectiveness-Hair Restraints - C. Observed employees handling food without hair restraints.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed container stored in seasoning. Use handled utensils.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed torn gaskets on cooler at pizza prep. Observed walk-in freezer in disrepair. Observed leak at bottom of pizza prep cooler. Observed sandwich prep cooler on main line holding temps borderline. Maintenance was notified during inspection for repair issues.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed floors in dry storage in need of cleaning to remove debris.

6-403.11 Designate area for employee belongings away from food , food products, clean equipment, etc. Observed medicine, phone and charger stored on shelf next to single service items.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager present.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed bulk turkey and ham stored in prep unit not date marked. CDI, by starting to date mark items during inspection.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed chemicals bottles stored without label. CDI, by labeling bottles during inspection. Repeat

3-501.15 Ensure all TCS foods are cooled using proper cooling methods. Observed a sheet tray of Italian sausage cooling on counter at 100F. CDI, sheet pan transferred to walk-in cooler to rapidly cool. Once product reaches 135F, it needs to be actively cooled.

3-501.13 Use proper thawing methods. Observed two packets of frozen spinach thawing on counter without running water.

3-602.11 Ensure foods packaged in a food establishment and for customer self service are labeled properly including name, ingredients, allergen, net wt, etc. Observed grab and go items including tirimisu and cheesecake held in Coca-Cola reach-in not labeled. CDI, all items moved behind counter until proper labels can be provided.

3-304.12 Maintain scoops with handles inside food products. Observed plastic container without handle stored down in bread crumbs.

2-102.12 Certified Food Protection Manager. Observed PIC did not have food safety certification. Advised to have by Jan 1, 2014.

2-401.11 Eating, Drinking, or Using Tobacco. Observed uncovered employee drink on counter, an employee drink on ledge above single service, and bottled drink stored in reach-in cooler with customer items. CDI, all drinks relocated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed containers of mozzarella cheese blend in walk-in cooler not date marked. CDI, need more information to determine if this product needs to be date marked.

3-501.19 Time as a Public Health Control. Observed no written procedures for cooked pizzas not being held under temperature control. Did observed chart being held for various pizzas. CDI, sample TPHC form left with PIC to fill out and keep on site.

7-102.11 Common Name-Working Containers. Observed several chemical bottles stored in kitchen not labeled. CDI, labeled on site.

3-602.11 Food Labels. Observed prepackaged items held in reach-in Coca-cola display cooler for customer self-service not labeled. CDI, gave PIC proper information on what to place on products.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed box of single service aluminum trays stored on floor of dry storage inside and several boxes of single service items stored on floor of shed outside.

4-101.19 Nonfood-Contact Surfaces. Observed rusted shelving in walk-in cooler. Observed bottom of walk-in cooler door damaged and rusted.4-501.11 Good Repair and Proper Adjustment-Equipment. Observed torn gaskets on pizza prep cooler at front counter.

6-202.11 Light Bulbs, Protective Shielding. Provide shield for light in dry storage room inside facility.