HUNGRY HOWIES #611

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. Observed no Certified Food Protection Manager on-site during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed mushrooms being stored on shelf over boxes of ready to eat foods in walk in cooler. Store unwashed produce separate from ready to eat foods. REPEAT.

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) 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 . Observed one container of ground beef being stored in pizza prep top cooler date marked with an expiration of 8/16. CDI: PIC discarded ground beef.

3-302.15 Wash fruits and vegetables prior to use. EHS did not observe mushrooms being pulled from walk in cooler or used during inspection, however per discussion with PIC, staff are not washing mushrooms prior to use. Wash mushrooms and produce prior to use.

4-501.11 Maintain equipment in good repair. Observed a broken handle on flip top cooler and walk in cooler door coming off of bottom hinge. Repair broken handle and fully re-attach walk in cooler door to hinge. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. Observed no Certified Food Protection Manager on-site during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed mushrooms being stored on shelf over boxes of ready to eat foods in walk in cooler. Store unwashed produce separate from ready to eat foods.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed build up on food contact surface of thin probe food thermometer during storage. CDI: PIC returned food thermometer to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on surfaces inside bulk ice machine. Clean as needed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large bucket of flour being stored on shelf unlabeled. CDI: PIC labeled bucket of flour.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed three stacks of plastic containers being stored wet nested on clean storage shelf. Allow containers to air dry before stacking within each other.

4-501.11 Maintain equipment in good repair. Observed a broken handle on flip top cooler. Repair broken handle. REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a chest freezer containing food items for customers in back room in which freezer is approved for household use only. Replace freezer with ANSI certified or equivalent equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. Observed no Certified Food Protection Manager on-site during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer unlabeled on storage shelf. CDI: PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Contact pest control service provider to address issue.

4-501.11 Maintain equipment in good repair. Observed a broken handle on flip top cooler. Repair broken handle.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving used to store pizza pans. Clean as needed. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC during inspection is not a CFPM; only food employee present during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed unwashed whole tomatoes store above RTE foods-CDI-PIC rearranged food items in proper storage order; placed on shelf below RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed in BOH, not in-use large circular plastic to go containers lid and bottom’s, not inverted and out of original packaging covered in medium amount of visible dust.-CDI-PIC voluntarily discarded items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep top area heavily scratched. 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 in clean storage area , metal and plastic bins that store knives, lids and other utensils are in need of more frequent cleaning.

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 WIC ceiling moderate soiled and caulking coming apart.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded mozzarella, shredded cheese, cut ham and pepperoni above 41F less than 2 hours. Lid to prep top closed and meats reached 41F. Cheeses moved to walk in to reach 41F. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Pepperoni in reach in labeled 7/13. Pepperoni discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top becoming heavily scratched. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple TCS food items in prep unit above 41F. CDI - Items were voluntarily discarded. 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: 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 . Observed prepped pizza sauce from the MFU previous day with no date marking. PIC stated that the sauce was not used on MFU. CDI - Proper date marking was added to the container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple drain flies in kitchen area.

4-501.11 Maintain equipment in good repair. Observed broken prep top lid. Lid is no longer attached to prep unit.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC was not a CFPM and was not able to correctly respond to questions regarding required cleaning frequency, cold holding temperature, and date marking requirements per the Food Code. Priority violations in cleaning frequency and cold holding were noted during the inspection. CDI - EHS provided PIC with Demonstration of Knowledge handout and reviewed relevant items with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed knife in prep top that was placed out at 10 am. PIC stated that knife would be washed at 3 pm. EHS reminded PIC that utensils must be washed at least every 4 hours. CDI - PIC removed knife to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top above 41 F. See temp chart. CDI - food was moved to WIC to rapidly cool since it had been placed out 2 hours prior. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 spray bottle of water above prep top. CDI - PIC added label.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee thermoses stored on top of cutting board with other clean equipment. CDI - PIC removed thermoses.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during today’s inspection.

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS educated and employee re-washed hands.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 plastic lids stored inside large container with food debris on shelving unit. CDI - All utensils taken to 3-compartment sink to be W/R/S.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS educated and employee re-washed hands.

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 opened package of feta cheese without date marking. CDI - Products voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed food contact surface sanitizer spray bottle stored with and over pizza boxes on shelving unit. ***No physical contamination observed. CDI - Spray bottle removed to designated area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thin probe thermometer in facility. 10-DAY VERIFICATION REQUIRED.

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 multiple unlabeled squeeze bottles throughout the facility.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed containers of canola oil stored below 3-compartment sink drainboard. CDI - Containers removed to dry storage shelving unit.

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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided guidance regarding 2017 Employee Health Policy changes to email address on file.

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 multiple unlabeled squeeze bottles inside of lowboy reach-in units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of mozzarella cheese on floor inside walk-in cooler. CDI - PIC re-located product to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed leaking gasket at hand sink in back room. PIC stated that an order for a replacement gasket has been made and repairs are pending.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up on lowboy reach-in unit I gasket. Thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs (46F) and buffalo chicken (44F) in prep top 1 above 41F. Observed lettuce (45F), tomatoes (47F), salami (45F), and Feta (50F) above 41F in prep top 2. Ambient air temperatature of Prep Top 2 is 49F. All items moved to walk in cooler to rapidly cool. A VR will occur no later than 2/1/2021 to ensure cooler has been repaired. - 1.5 -

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 held on TPHC without times marked. CDI - PIC marked times on the side of container. - 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 Observed recently sliced tomatoes placed in prep top to cool. CDI - Items moved to WIC to complete cooling. - 0 -

4-501.11 Maintain equipment in good repair. Observed facility in need of new cutting board at salad prep unit. - REPEAT - 0 -

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in restroom. - 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. Observed few ceiling tiles missing above walk in cooler. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinks stored on food prep surfaces and food equipment storage rack. Drinks must have lid and straw. CDI-removed

4-501.11 Maintain equipment in good repair. Monitor cutting board on salad prep table (scratches).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles in various areas.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at both handsinks in kitchen nor at the handsink in the bathroom. CDI - Handwashing signs provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey in prep top unit at 45F and cut tomatoes in prep top unit at 48F. Items were prepared a little over an hour ago. CDI - Items taken to freezer for quick cooling.

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 mozzarella sticks, mixed cheese, and opened feta cheese not date marked. CDI - Items labeled.

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 sitting out at room temperature at 61F without a time stamp. PIC stated the pizza sauce sits out for 6 hours. Facility does not have a variance approval letter or TPHC written procedures. CDI - Facility will be emailed a TPHC template. Pizza sauce was time stamped.

4-501.11 Maintain equipment in good repair. Observed two lights out in hood system.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatos recorded above 41F (see chart). CDI- Brought to WIC to cool down.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some oil, dressing, sauce bottles not labeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Some wet damp cloths stored on counters.

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. Gaskets and interior fan of main reach in cooler in need of cleaning.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal sweater on counter near flip top. Keep personal clothing in designated areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed dough prep equipment no cleaned from prior day as PIC stated was supposed to be cleaned. CDI by instruction to clean .

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 open bag and container of lettuce not date marked over 24 hours and chicken wing at 42 degrees F date marked over 4 days. Observed container of string cheese not date marked. CDI, operator voluntarily discarded food.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner spray bottle stored on shelf next to straws and degreaser spray bottle stored on cart next to equipment. CDI, toxic agents relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed a box of tomatoes stored on ground in walk in unit.

4-803.11 Storage of Soiled Linens - C - Observed some soiled cloths stored on cabinet of restroom, soiled cloth on drain board of 3 compartment sink and wall ledge near hand washing sink. Store in soiled linen area or, if wet wiping cloth, in sanitizer solution in between uses.

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 ground upon arrival.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 plastic containers with cracks and no longer easily cleanable. CDI, operator removed items from use.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several broken floor tiles on ground in kitchen and storage area. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed some clutter in back storage area and in need of cleaning / organizing to prevent pest harborage.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over consumer product and equipment in walk in unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener and cutting boards stored as clean but soiled with black soil residues. CDI, equipment relocated for cleaning.

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 open bag of feta cheese not date marked in prep refrigerator. CDI, operator voluntarily discarded cheese.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of large flip top prep unit. Repair. 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 crack on plastic container on storage rack.

5-501.17 Toilet Room Receptacle, Covered - C - Observed no cover in unisex restroom receptacle.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some broken tiles in back storage room and grout / seal needed at grease trap area. Improvement made sine previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Ensure wash vat hot water is at 110 degrees F when washing equipment at 3 compartment sink. Observed employee washing equipment and hot water was at 100 degrees F. CDI, employee drained was vat to refill with hot water during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed box of lettuce stored on ground in walk in cooler.

or 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed insulated pizza bag with tear in material. Replace.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at handwashing sink behind counter.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned at required frequency to maintain clean. Observed debris and soil accumulating on floor of back storage room. Observed equipment stored on ground. Organize to prevent "clutter" and facilitate cleaning. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed baseboard tile damage and baseboard peeling from wall on floor / wall juncture in back room of facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Clean equipment shall be clean to site and touch. Observed 2 rubber spatulas and 2 squirt bottle lids stored as clean but soiled with sticky and black residues. CDI, equipment relocated for cleaning. Repeat.

in 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed calzone hot held at 126 degrees F. CDI, food voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of degreaser stored on prep table next to clean pizza pans. CDI, chemical relocated for proper storage.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed some soil residues accumulating on clean drain board of 3 compartment sink. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed some broken tiles near grease trap, back exit door and in kitchen. Repair. Repeat. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed pizza pan equipment stored on ground near back exit door. Remove unused equipment or equipment no longer necessary y to the food establishment.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed personal food items stored above customer food in walk in cooler. Observed cell phone stored on food ingredient.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed no certified PIC on site during inspection. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed blade of can opener stored as clean but soiled with food debris. Observed clean metal pans stored as clean under prep table but with a soiled cloth stored on pans and food debris. CDI, equipment relocated to 3 compartment sink for cleaning.

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 steak, chicken, feta cheese, and turkey not date marked in prep refrigerators. CDI, operator voluntarily discarded foods.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth on drain board of 3 compartment sink.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled towels stored on prep table and clean pizza pans. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of prep refrigerator. Repair.

4-501.14 Ware washing Equipment, Cleaning Frequency - C - Ware washing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drain board of 3 compartment sink accumulating debris and soil. Repeat.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed damaged to floor tiles around grease trap. Repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. Repeat.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee touch garbage can and not wash hands. CDI by instruction.

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 1 container of cut tomatoe that operator did not know when food was prepared. CDI, operator voluntarily discarded 1 container of cut tomatoes. Improvment made since previous inspection.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed several containers of dry ingredients and cornmeal not labeled by common name of food. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloths stored on drainboard at 3 compartment sink.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several soiled cloths stored on prep tables in kitchen. Observed soiled towels stored on rack near chemicals at rear handwashing sink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles 6 inches from the floor. Observed pizza boxes stored on rack less than 6 inches from the ground in back storage room.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil accumulating on clean drainboard of 3 compartment warewashing sink.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed rack used to store clean equipment according to PIC but accumulating soil. Observed soiled gasket in small reach in prep unit.

- Observed damaged floor tiles in kitchen and around grease trap. Repeat. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed missing ceiling tiles above walk in cooler.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on-site at all times and be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee fill container with water from handwashing sink. CDI by instruction. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels left at handwashing sink in back of facility. Repeat. Food employee purchased disposable towels for handwashing sinks 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 - Observed open container of ham with a date of preparation of 2/8. Observed a container of turkey not date marked in prep unit over 24 according to PIC. Observed feta cheese with a date of preparation of 2/5. CDI, operator voluntarily discarded foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several dry food ingredient containers of spices and spray bottles of water not labeled. Repeat.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen towel stored on prep table in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some ceiling lights bulbs burnt out. Observed 1 light under hood ventilation system not working.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Obsered ceiling tiles missing above walk in cooler. Observed damaged floor tiles in kitchen, including around grease trap. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling tube lights not shatter-proof, shatter-resistant or shielded in back storage room over beverages and clean single-service boxes.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed no certified Person In Charge on site with ANSI accredited certified food protection manager certification. CDI by instruction, repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed food employees not able to demonstrate verbally that an effective Employee Health Policy was being followed and no written policy available while on-site. CDI by instruction, handout provided to PIC.

H 111 ill 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 uncovered employee beverage. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels or another means to dry hands at handwashing sink in the back of facility. CDI, operator provided hand towels while on-site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 1 container of pepperoni overstacked in flip top prep unit at 48 degrees F and operator stated that pepperoni was on unit overnight. CDI, operator voluntarily discarded 1 container. of pepperoni, operator stated it was 5 lb. of pepperoni.

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 1 open package of chicken, 1 and 1/2 lb., open package of steak not date marked, and 1 conainer of chicken with a date of preparation of 8/27 in low reach in refrigerator not date marked. CDI, operator voluntarily discarded foods.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Label working storage containers of dry food ingredients that are not easily recognizable. Observed some working containers of dry ingredients not labeled.

6-202.13 Insect Control Devices, Design and Installation - C - Insect control devices shall not be located above food or equipment. Observed fly strip stored above flour storage rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and soiled linens on storage areas, on clean drainboard of 3 compartment sink and hanging from faucet of 3 compartment sink.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean pizza pans stored with soiled linen container stored on top of it. Observed clean baking sheets stored on soiled drainboard and wet cloth on 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a split gasket in reach in refrigerator. Improvement made since previous inspection. Repair. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Observed handwashing sink in restroom and behind counter in need of sealing.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed drainboard of 3 compartment sink accumulating residues.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed missing ceiling tiles on top of walk in cooler. Observed several damaged floor tiles in facility, including around grease traip in back of facility and below flour storage rack.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not hold the food certification.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed tomatoes above cooked beef in the walk in cooler. CDI - tomatoes were moved to the bottom shelf.

General Comment Protect food from contamination sources not specifically noted by code. - Observed employee food stored above facility food in the walk in cooler. CDI - employee moved personal items to the bottom shelf.

4-501.11 Maintain equipment in good repair. - Observed gaskets on all prep units and coolers split. Replace gaskets. Repeat violation.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager on site during inspection.

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 in prep top cooler such as deli meats and cheeses that require date marking not labeled. CDI items labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed large diameter thermometer in facility not functioning. Observed no thin probe thermometer on site. Verification required on 12/24/14.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all working containers without labels.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed open bags of food not in a sealed container.

4-501.11 Maintain equipment in good repair. Observed gaskets on all equipment in facility broken. 4-101.19 Nonfood-Contact Surfaces - C Observed cardboard lining shelf under oil. CDI cardboard removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves collecting debris in walk-in cooler and plastic wrap storage area.

2-102.12 Certified Food Protection Manager - C:Person in charge did not have ANSI accredited food protection manager certification.

7-201.11 Separation-Storage - P: Degreaser stored above table where pizza dough is being prepared. CDI-moved chemical to designated area

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label spray bottle containing vegetable oil.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean shelf above flour and throughout if needed.

6-305.11 Designation-Dressing Areas and Lockers - C: Do not store coats and bookbag on drinks. Keep all personal items in a designated area away from food/ food items.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Container of lettuce in salad prep cooler not under temperature control. CDI- operator corrected, and adjusted temperature setting in cooler/ closed lid on the top of the cooler. See chart for temperature

3-302.12 Food Storage Containers Identified with Common Name of Food. In use dry mixes, oils and seasonings throughout facility not labeled per rule requirement. CDI- verbal correction.

4-101.19 Nonfood-Contact Surfaces. Torn gaskets at salad prep cooler. Replace gaskets.

4-602.13 Nonfood Contact Surfaces. Gasket at pizza prep cooler needs to be cleaned of mildew build up.