TARGET #2132 FOOD AVENUE

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 oil on rack to left of pizza oven. CDI- PIC labels oil. (-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 grease and food residue on rack to left of pizza oven. Increased cleaning frequency advised. (-0.5)

3 DAY VR. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed loose APV on mop sink, no longer functional. PIC to verify replacement with EHS within 3 days. (-0)

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility without variance letter for non-TCS pizza and breadstick sauce. VR within 10 days to check for North Carolina variance letter for pizza and breadstick sauce. 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 pepperoni with no cooling rate change in prep top after 40 mins. CDI-PIC moved item to RIC to cool down. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility with Pizza Hut sauce with a NC non-TCS variance, but did not have record of NC variance approval letter. VR within 10 days to check for NC variance letter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up on baseboards and floor behind 3 compartment sink and underneath utensil and dry storage rack to the left of RIF. Repeat, but points not escalated due to improvement around pizza oven area.

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 multiple containers of pepperoni and pasta with the correct prep date, but with discard dates labeled for September. Items were not past the 7 day window. CDI-PIC corrected dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 minor oil buildup on grates of shelving on the bottom left side of pizza oven.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up underneath left side and behind pizza oven.

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 shelving and moveable racks with dust and food residue in the grates used to store pizza baking pans, metal containers, and plastic lids.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed individual cups of marinara sauce with no date marking. CDI PIC labled the containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed broken freezer. Observed 3 blown light bulbs in hood.

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 Alfredo sauce and penne pasta in covered metal pans cooling in RIC. CDI - Pan was uncovered and items were allowed to continue cooling. - 0.5 -

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 . Pepperoni recorded above 41F, CDI- Discarded

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no written employee health policy. CDI - EHS provided PIC with updated written policy and educational poster. Keep policy available upon request. REPEAT. -1 points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed meat sauce cooling while covered in RIC and not meeting adequate cooling parameters. See temperature chart. CDI - Container was uncovered and allowed to further chill. -0 points

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 meat sauce in covered metal pan cooling in RIC. CDI - Pan was uncovered and meat sauce continued cooling. -0.5 points

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. -C observed minor dust buildup-up on ceiling tiles over 3-comp sink. IOncrease frequency of cleaning. -0.5 points

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Facility’s employee health policy presented during inspection does not include salmonella non-typhoidal. CDI - EHS provided updated employee reporting agreement and summary of changes under the 2017 Food Code. -0 points

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. -C observed minor dust buildup-up on ceiling tiles over pizza prep station. -0.5 points

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. -C Clean floors near dish machine and 3-comp sink and walls near water heater. -1 poingt

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. Clean floors near dish machine and 3-comp sink. Clean splash from walls behind prep stations and near hand sinks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed movable rack for pan storage in need of cleaning due to build up of debris. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cart for pizza pans storage heavily soiled. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on storage cart where pans were stored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on faces of equipment and floors of reach in equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris on shelving where pans of dough were rising.

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 two opened container of chicken wings without a date label. PIC was unable to determine the time or date when the product was opened. CDI PIC voluntarily discarded chicken wings. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 2 containers holding tongs and other utensils with debris. Ensure to increase cleaning frequency.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of hot dogs in reach in unit without a date label. Employee was unable to identify the date product was opened. Observed chicken wings dated for 8 days instead of 7 days. Chicken wings were on Day 6. CDI EHS discussed proper date marking and PIC voluntarily discarded hot dogs and labeled chicken wings properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling of suace. Sauce was in a plastic container with lid on. CDI- Transferred to reach in feeezer with lid off for rapid cooling.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Some NFCS areas in need of cleaning (shelves, handle to flip top)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer recorded at <50 ppm. CDI- Sink drained, re-filled, recorded at 200ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped pizza sauce cooling in tight-fitting plastic containers with lid on. CDI- Moved to freezer with lid removed and active stirrin to take place (see chart).

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Employee washed hands and turned faucet off without using a barrier. CDI by instruction.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Box of wax paper was sitting on handwash sink. CDI- Moved.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning needed in NFCS areas such as crevices of gaskets and exterior of cooler.

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 8 seconds. CDI - Instructed proper handwashing for a minimum of 15 seconds. -2-

5-205.11 (B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink used as eyewash and handsink. CDI - PIC stated store management will see if there is an alternate placement for the eyewash, which pulls down over the handwash basin. -0-

4-501.11 Maintain equipment in good repair. Observed burned gasket on the pretzel hot box. Repair. -1-

4-603.16 Rinsing Procedures - C A 3-compartment sink shall be set with a wash, rinse and sanitizing solution when manually washing dishes. Observed 3-comp setup without rinse solution. CDI - PIC instructed filling of middle compartment with rinse solution. -0-

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 buildup on the ceiling in the dry storage, on the wall beneath the shelving in the same area. Clean. -0-

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC at time of inspection was not a CFPM.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard prepping pizza without a beard restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed drinking cups stored without a way to prevent contamination of rims. Also observed single service spoons stored with mouth-piece exposed to contamination.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed shelves in reach in cooler dirty and sticky as well as dirty gaskets.

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 Observe two employees wash their hands and turn faucet off without a barrier. CDI- Explained to PIC to use paper towels when washing hands.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin-probe thermometer at facility. VR- Will return to check if facility obtains one.

General Comment 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 - Facility uses time on breakfast sandwiches and other items, but did not have the written procedures documentation. CDI- a copy was emailed with the inspection sheet. Please fill this out and keep it on file.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips on stacked single service cups at front counter.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFGeneral Comment: Handwashing sinks shall be easily accessible for employee use. Observed disposable towels stored near handwash sink. CDI, operator relocated towels.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed alfredo sauce held overnight inside a flip top refrigerator at 68 degrees F. Operator stated unit was not working and is scheduled for repair and was not running during inspection. CDI, operator voluntarily discarded 1 container of alfredo sauce.

4-204-112 Temperature Measuring Devices-Functionality - PFA thermometer to measure ambient air temperature shall be supplied in hot or cold hold equipment storing potentially hazardous food. Observed 2 thermometers inside a low reach-in refrigerator that was not working. CDI by instruction.

3-602.11 Food Labels - PFGeneral Comment: Food shall be labeled according to law. Observed breakfast sandwiches and hash browns packaged on site for customer grab-and-go but not labeled as required. CDI by instruction, operator had rolls of labels on site and stated that they must have come in recently. CDI by instruction, ensure that labels are on the product.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed 1 tall reach-in Beverage Air refrigerator and 1 flip top prep cooler not working and operator stated maintenance was scheduled on units. Observed 1 split gasket on tall reach-in refrigerator.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED FOOD DEBRIS COLLECTING IN BOTTOM OF FLIP TOP/PREP UNIT IN KITCHEN NEAR THE PIZZA OVEN. CLEAN INTERIOR OF PREP UNIT.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED FLOORS AROUND DISHMACHINE AND 3 COMP SINK, IN NEED OF BETTER CLEANING. CLEAN FLOORS

ENSURE THAT OUTSIDE TRASH COMPACTOR IS PROPERLY SEALED TO PREVENT LIQUID WASTE FROM LEAKING FROM CONTAINER. Observed liquid runoff on ground around outside trash compactor. CLEAN UP SPILLAGE.