TONY`S PIZZA

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of garlic knots, cooked chicken, chicken nuggets, held without coverings on lower shelving of prep line area, LB, RIF. CDI- PIC covered containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami and tomatoes cold holding above 41F. Items where held over the fill line. CDI - PIC voluntarily discarded. 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 (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 garlic and oil mixture and vegan cheese without date marking. CDI - PIC added correct date marking. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispenser dispensing at 500ppm. PIC stated employees skin is burned by the concentration. Staff manually correct concentration every time they use sanitizer. Repair dispenser to dispense sanitizer at proper concentration.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with ready to use cans. CDI - PIC voluntarily discarded.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles broken in front of pizza oven. Repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several employee drinks in RIC above RTE items and on active prep counter.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of garlic rolls being maintained without coverings on lower shelving of prep line area. CDI- PIC covered containers.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed metal containers of diced chicken and sliced ham held in 3D flip top without date label. PIC stated that items are maintained without date due to mother container having label. CDI- EHS discussed proper date marking procedures, PIC had correct date labels marked on 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 .

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 TPHC procedures not maintained to reflect recent additions to time control. Prior to today’s visit only pizza slices were held on time. Ensure all TCS items held on time are handled properly based on approved procedures. CDI- PIC updated TPHC to include pizza sauce, cheese, and pepperoni. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal charger maintained on rack above sauce toss pans being actively used. CDI- PIC had employee removed item to designated area.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed window cleaner spray bottles stored above prep table/sauce bottles. CDI: PIC moved cleaner to approved location.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer towels stored in solution with low QAC concentration- 0ppm. CDI: PIC remade solution- 200ppm.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table and 2-door Pepsi reach-in cooler. Observed rusted shelving throughout facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at hand sink in Female restroom.. CDI Paper towels were added

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed RTE food stored under unwashed produce. CDI.. Order was rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food above temp 41F.. CDI food was placed in RIF to quickly cool down. Noodles were voluntarily discarded.REPEAT. EHS will return in 3 days to check cold holding. 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 .

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed medication stored with food . CDI..Medication was voluntarily discarded belong to an employee that no longer works at facility.

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 pizza paddle being stored between uses on top of pizza oven, Oven has debris and in need of cleaning

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility rusted. REPEAT Also Observed Small Prep unit ambient temperature of 44F EHS checked temp twice both times 5 + minutes.

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 top of pizza oven with debris, pizza paddle is stored on top of pizza oven. Also observed food debris on shelving throughout facility

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cup of food(slushy) without lid stored with facility food. CDI.. Item was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced cheese, sliced ham above 41F. Please see temp chart. CDI.. Items were sent to WIF to quickly cool.. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several pans 2 squeeze bottles without lables.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility rusted.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed hand wash sink blocked by broom and dust pan. CDI.. Items were moved to the side. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce above 41F. CDI voluntarily discarded. EHS will not escalate points, since only 1 item was out of temp.Great improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sauce, sliced tomatoes had from previous days without date mark. CDI.. PIC added dates 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 Observed pasta cooling with tightly fitting lid. CDI.. Removed lid to help with air flow. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both hand sink blocked. CDI..Items were moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey, salami and sliced cheese above 41F..CDI..PIC moved items to WIC to quickly cool. 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 .

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items without date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several food items carried over from previous day without date marking

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Marinara 110F with time stamp 11:15am. Reheated to 165F for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce and shredded mozzarella above 41F. Placed in prep top one hour prior. Moved to walk in to reach 41F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at prep station scratched and scored. PIC to use other side of board. No points deducted.

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 drink on shelf in reach in cooler and observed beer nuts on shelf over steam well and next to breads. Needs to be stored in a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink at 50 ppm QAC sanitizer. Needs to be 200-400 ppm. CDI - Sanitizer was drained and facility shall use bleach to sanitize at 3 -comp sink. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara at 64F sitting out ambient next to steam wells. Observed garlic in oil sitting out ambient at 53F. Observed provolone at 48F and salami at 50F in prep unit due to being over stacked. CDI - All food was moved to WIC to cool. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can rolled in front of handsink and blocking sink. CDI - Trash can was moved.

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 provolone in flip top at 43 F and ham in reach in at 50 F. CDI - lid was removed to allow ham to cool and provolone had been over stacked in flip top so it was moved to WIC to cool.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of spray cleaners hanging from shelf over prep surface where dough was sitting. CDI - Cleaner bottles were relocated.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in salt bin as well as plastic cups with no handles. CDI - Handle and cups were removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and personal items hanging from shelving containing soda boxes and single service items. CDI - Items were moved to office.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs over croutons in reach in. CDI - Eggs were removed.

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 food debris on plastic container and utensil stored as clean with unused items. PIC stated these utensils and containers are not used. CDI - Items were moved to be cleaned. PIC was told to remove any unused items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomato sauce in sauce cups in hot box at 117 and 93 F. CDI - Food was reheated. EHS is to place cups in hot box on time and fill out TPHC forms.

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 dressings stored on floor in WIC. CDI - PIC moved dressings off the floor.

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 pizza boxes stored next to coolers on floor. CDI - PIC moved boxes off of floor.

4-502.11(A) Maintain utensils in good repair. Observed large wooden spoon damaged and fraying, observed other worn utensils not in good repair. PIC discarded wooden spoons and some other items. Maintain utensils in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden board not coated or sealed to be nonabsorbent beneath water heater at mop sink. Needs to be sealed.

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 shelf with residue and debris on them. Needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal piece loose at mop sink. Observed mop sink caulking separating.

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 PIC is not a CFPM.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato, spinach, pepperoni, chicken, and cheese in pizza flip top on side closest to window above 41 F. Observed salads from yesterday on the lower shelves of the sliding door reach in above 41 F. CDI - Food was voluntarily discarded. 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 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 noodles dated 4/12 and pasta dated 4/13 in reach in. Observed lasagna in WIC dated 4/4. CDI - Noodles and pasta were voluntarily discarded. PIC state date was incorrect on lasagna and date was corrected.

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 facility does not have nontyphoidal salmonella on the Employee Health Agreement. CDI - EHS discussed changes to the EHP with PIC and provided a link to the updated policy.

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 has vomit and diarrhea poster but does not have the complete plan. CDI - EHS provided PIC with state plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed anchovies at 50 F, mozzerella at 45 F, and pepperoni at 48 F in flip top. CDI - Anchovies were moved to WIC and temperature was turned down on unit to help foods cool.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed pizzas held on time not marked. CDI - Pizzas had only been out a few minutes. Time was marked by PIC.

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 being held with handle in contact with food. Observed plastic cups with no handles being used as scoops stored in food.

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 of debris on the outside surfaces of the ice chute and food debris on nonfood contact surfaces of the slicer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets hanging on soda box shelving. CDI- PIC removed jackets.

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

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 mayonnaise on floor in WIC. CDI- Mayonnaise was moved onto a shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer at less than 50 ppm bleach. CDI- Sanitizer bucket was refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in freezer in need of cleaning. Observed exterior of microwave in need of cleaning. Observed upper plates of drink machine in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of chicken and other food items uncovered in the tall reach in freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of cleaner and degreaser in need of labels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of soda nozzles in need of cleaning. Observed tall reach in freezer in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed frozen mozzerella sticks, chicken and other items uncovered in the tall reach in freezer. CDI- Items covered.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degeaser without a label. CDI- Bottle Labeled.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at the 3 comp sink reading 0ppm. CDI-Sanitizer bottle was changed and issue was fixed.

4-205.10 Food Equipment, Certification and Classification - C Observed drink cooler being used to hold food items other than those specified by the manufacterer's instructions. Instructions indicate that cooler is to be used for bottled and packaged items ONLY. Beverage cooler was holding items such as unpackaged sliced tomatoes, croutons, olives ect. Use beverage coolers according to manufacterer's instructions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with food debris, stored clean. PIC explained they clean before use. CDI-PIC broke down and took to be cleaned

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed heavily dented can, stored with other cans that are in use. CDI-PIC set aside to get a credit from company.

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 salads made this morning, lettuce was washed, put in a plastic clamshell, stored in a stand up refrigerator, and 47F. They were made at 10:30am CDI-PIC took salads to cool in walk-in, uncovered to allow for air-flow.

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 both prep lines, all items were from the previous night and stored there at night with no datemarks. CDI-PIC datemarked and explained if items are held longer than 24hrs, they require datemarks

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 salads made this morning, lettuce was washed, put in a plastic clamshell, stored in a stand up refrigerator, and 47F. They were made at 11:30am CDI-PIC took salads to cool in walk-in, uncovered to allow for air-flow.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no hair restraint. Repeat Violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC serv safe certification has expired 6 days ago.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored above food in single door fridge. CDI- Drink 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 several pizzas not being time being held with TPHC. CDI- Pizzas time marked per approved TPHC procedure.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling pizzas not wearing a hat or hair restraint. (repeat)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee making pizzas that reached into sandwich/ salad make table with bare hands to handle banana peppers to place on pizza to cook. Peppers at sandwich/ salad make table are for RTE foods and will not be cooked. CDI- Employee corrected, peppers in make table handled by employee moved to pizza fridge only to be used for pizza toppings that will be cooked. Points not doubled at this time as employee in-directly touched peppers with bare hands in make table, peppers touched directly were cooked.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a few boxes of un-washed produce (lettuce) stored above RTE foods such as cheese and dressings. CDI- PIC re-arranged foods to place un-washed produce on separate shelf away from RTE foods. l

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most foods in make table of prep cooler above 45 degrees including shredded cheese at 49 degrees, lettuce at 48 degrees, provolone cheese at 49 degrees, sliced ham at 50 degrees, sliced turkey at 49, sliced salami at 48 degrees, noodles in cooler at 48 degrees. CDI- PIC said items had been placed in cooler less than one hour earlier, moved all foods to walk in cooler and stand up freezer to rapidly chill and replaced them with foods from walk in cooler all observed at 41 degrees. Appears cooler lost temp during active prep time and loading prep cooler with packaged salads. Reminder: starting 1/1/19 TCS cold holding temp required for TCS foods will be 41 degrees. Observed prep cooler air temp recover to 41 degrees by end of inspection.

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 shredded mozz. cheese at 50 degrees in sandwich make table that PIC said came from pan of out of temperature pizza cheese being held on TPHC. Need to use separate batch of cheese to prevent 4 hr disposal confusion as this cheese in make table could be kept more than 4 hrs as it is not being timed, and TPHC cheese is required to be disposed of by 4 hrs. CDI- PIC said cheese had been on TPHC for less than 1 hour, chilled cheese in walk in cooler below 41 degrees and will properly cold hold this cheese.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handling employees (grill cook and pizza prep cook) not wearing hats or hair nets.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer bucket reading 0 ppm. CDI- Worker replaced with proper strength sanitizer, observed at 100 ppm.

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 an employee cutting lemons with bare hands. CDI - stopped employee and explained that gloves need to be worn. CDI - lemon was discarded and the employee put on gloves.

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 and cheese being held out on time for the lunch rush but the times were not marked nor does the facility have a procedure sheet for them. CDI - times were marked on the items and a produce sheet was emailed with the inspection. Verification required 1/8/2018

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored above a container of dough and another bottle stored above a prep table. CDI - bottles were moved to the shelves under the tables.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees cup stored on the drying rack. CDI - cup was 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 ham in the walk in cooler at 42F. Ham was dated Friday 8/18. Explained that items 42F-45F only get 4 days for date marking. Ham should have been discarded yesterday. CDI - ham was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce cooling in the prep top and salads cooling in the prep unit. CDI - items were placed in the freezer to cool.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a tray of onions on the floor in the walk in cooler. CDI - onions were moved to the shelf.

Repeat violation 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 the prep unit gaskets.

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 an employee touch multiple pizzas with bare hands as they came out of the oven. Observed the employee touch them with bare hands while cutting them as well. CDI - explained the violation. PIC placed the pizzas back in the oven to reheat; pizza hit at least 180F.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of bleach unlabeled. CDI - bottle was labeled during the inspection.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 3 squeeze bottles and 2 shakers unlabeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the big pizza prep unit. Replace gasket.

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 the walk in cooler shelves, dry storage shelves and the gaskets of prep units.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of degreaser unlabeled and 2 other cleaner bottles not labeled.

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

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee jackets stored on the soda boxes. Observed a container of vapor rub stored on the dry storage. CDI - all items were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage and raw ground beef stored above tomatoes in the walk in cooler. CDI - raw meats were moved to the bottom shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths being stored in bucket of sanitizer reading 0 ppm. CDI- Sanitizer made to proper strength.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxes from recent delivery stored in front of the hand sink (blocking access) at the line. CDI- Boxes were moved during inspection.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed container with lemons at the drink area stored not covered. CDI- Lid was placed on the container during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket at the line are with soiled solution and less than 50 ppm of chlorine. CDI- Sanitizer was replenished during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed deep covered pot of cooked and cooling pasta sauce 53 degrees in walk in cooler that had been cooling approx. 5 hrs 50 minutes. CDI- Sauce placed in shallow pans on ice baths, observed sauce 45 degrees in the next 10-15 minutes. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce made from TCS canned tomato sauce that had been cooling approx. 3 hrs and 50 minutes. CDI- Sauce placed in shallow pans on ice baths, observed sauce at 45 degress in the next 10-15 minutes.

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 TCS sauce in walk in cooler cooked 2 days ago that was not date marked. CDI- Sauce voluntarily disposed of by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sauces cooling in deep and covered pots, said to have been placed on ice bath initially. Do not combine cooling sauce in deep amounts as that slows the cooling process. Reviewded proper cooling methods with the PIC, sauces placed in shallow pans on ice baths to reach 45 degrees within proper cooling time requirement.

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 two spatulas stored between wall and pizza prep table, this area is not easy to clean, should not be used for utensil storage. Spatulas placed in dish for cleaning.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with condensation leak from ceilng. Have problem serviced to prevent condensation leak.

6-301.14 Post a handwash sign at each handsink. No handwash signs posted in restrooms.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored on top of prep table. CDI- Drink removed.

4-602.11 Clean the equipment and utensils as required to avoid contamination. Observed meat slicer not used today covered and ready to be used with food debris stuck to blade guard. CDI- Slicer cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fresh garlic and oil mix stored in squeeze bottle left out at room temp for approx. an hour. Fresh garlic and oil mixture is a TCS item that must be stored under temperature control or using TPHC methods. CDI- PIC Placed garlic and oil mix in walk in cooler to chill and will use ice baths during prep to ensure item is properly cold held.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in main pizza prep and sandwich prep coolers.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed can opener and stand mixer not used today that were left un-cleaned since last use. CDI- Dirty items cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles made 2 days ago in prep cooler not date marked. CDI- Noodles date marked.

4-502.11(A) Maintain utensils in good repair. Observed a few heat damaged utensils in use, need to dispose of utensils in poor condition.4-501.11 Maintain equipment in good repair. Observed walk in cooler racks are peeling and rusted, need re-coating or replacing soon.

4-602.11 Food contact surfaces must be cleaned min. 4 hrs after use. Observed meat slicer not used today with food particles stuck to the blade. CDI- Slicer cleaned and sanitized.

7-102.11 Label all chemicals. Observed all purpose cleaner spray bottle not labeled. CDI- Bottle labeled.

3-501.15 Use approved cooling methods. Observed foods that had been cooled in deep pots with lids. Use ice baths, shallow, vented or un-covered pans, quick chilling equipment or other effective cooling methods. CDI- Corrected by instruction.

2-102.12 PIC needs to be food safe certified and present at all time of operation as of 1/1/14. PIC not food safe certified. CDI- Corrected by instruction.

3-302.11 Store food by final cook temperature. Observed raw chicken stored above RTE sandwich meats in prep cooler. CDI- Food properly stored by final cook tempeature.

3-501.14 Cool TCS foods from 135 to 70 in 2 hrs. 70-45 in 4 more hrs. Observed very large pot of marinara sauce cooked yesterday night that was observed at 48 degrees. PIC said they use an ice bath, likely they take the sauce from the ice bath while its still cooling and then place it in very large pot with a lid, which slows the cooling process. CDI- PIC disposed of sauce down floor drain. Cool TCS foods made from room temperature ingredients to 45 or below within 4 hrs. Observed large pot of tomato sauce at 48 degrees in walk in cooler made from canned tomatoes 5 hrs earlier. This sauce may be TCS in which case it must be cooled within 4 hrs to 45 or below. CDI- Sauce rapidly chilled in thin pans in walk in cooler to 45.

3-501.16 (A)&(B) Cold hold foods at 45 or below. Observed deli meats observed at 52-47 degrees, meats placed above chill line and/or not chilled after they were cut and then placed in make table. CDI- Meats chilled in walk in cooler below 45 and placed below chill line of make table wells.

3-501.15 Use approved cooling methods to ensure foods cool quickly. Observed instances of large pots with lids improperly cooling foods. Use shallow and vented pans, ice baths, quick chilling equipment, stir often, or use other effective cooling methods. Improperly cooled sauce disposed of. Cooling tomato suace in large pot moved to shallow pans to quickly cool.

3-304.14 Store wet wiping cloths in sanitizer. Observed a few wet wiping cloths left out, not stored in sanitizser.

6-501.11 Maintain floors in good repair. Observed large broken floor tile next to stand mixer in kitchen, needs repair.

PIC needs to be food safe certified by 1/1/14.

PIC not knowledgeable of food code health policy. CDI- Gave PIC copy of food code policy to review with employees.

Maintain quat sanitizer at 200-400 ppm to be effective. Observed bucket of sanitizer reading 0 ppm on test strip. CDI- Sanitizer made to proper strength. Be sure to switch out sanitizer buckets regularly to maintain proper strength.General Comment: Recommend using thin probe thermometers for checking thinner foods and for better accuracy.

Cold hold foods at 45 or below. Observed prep cooler reading 50 degrees all TCS foods inside reading 50-55 degrees. CDI- All out of temp TCS foods held more than 4 hrs were disposed of, foods held less than 4 hrs were placed in walk in cooler to chill to 45 or below. Pizza sauce made from peeled canned tomatoes is being left out at room temperature. This sauce will need a product study to prove it it non TCS or it must be kept under temperature control or under time control using TPHC methods. CDI- Sauce will be held using TPHC methods.

Use approved cooling methods to ensure foods cool quickly. Observed deep containers with tight lids of cooling noodles in reach in prep cooler, likely not to reach proper temperature within proper time. Use quick chilling equipment, ice baths, vented and shallow pans, stir often or other effective methods. CDI- Noodles placed in vented shallow containers and placed in walk in cooler.