FINALE PIZZA

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed stacked of fryer baskets stated to be not needed by the establishment, collecting dust beneath prep top to left of cook line. Remove fryer baskets not needed to the area can be cleaned. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep scoring, no longer cleanable. CDI- PIC voluntarily disposes of boards. (-0.5)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D clean up written procedures. CDI- Form provided by EHS. (-0.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in middle kitchen area. PIC advised to discuss additional pest control methods for area’s where food prep and utensil storage occurs that will prevent contamination. (-1)

REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of shredded Munster cheese 1 day past expiration. (-3) CDI- PIC voluntarily disposes of cheese. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several a cutting boards with deep scoring. Replace at earliest opportunity. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed over-filled container of butter in flip top at 43F. CDI- PIC voluntarily disposes of top layer, and leaves lower layer temping below 41F. (-1.5)

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 baked ziti dated 02/12. CDI- PIC voluntarily disposes of expired ziti. (-1.5)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures of TPHC onsite despite pizzas’s held on time. EHS did observed proper labels and PIC was knowledgeable of process. (-0) CDI- EHS provides temporary procedures for use today, and provides template for long term use. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken beside cooked pork sausage in WIC. CDI- PIC rearranges so raw chicken is on the bottom. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with encrusted food debris. CDI- PIC relocates to sink recleaning. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs in fliptop at 45F and garlic/margarine mixture sitting on prep top at room temperature. CDI- meatballs rapidly drop to 41F when PIC seals fliptop lid, garlic and margarine disposed of. EHS advises PIC to limit time fliptops lids remain open to the bare minimum and to hold garlic mix either under refrigeration, or on TPHC. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 portioned pasta bags in fliptop 2 without date mark. CDI-PIC dates pasta. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 tomato sauce on prep top held on TPHC without time label. CDI- PIC labels tomato sauce with proper discard time. (-1.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean dish rack. (-.5)

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toiled tissue at women’s restroom. CDI- PIC replaces toilet tissue. (-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 need for floor and outside surface of equipment cleaning throughout facility. (-0)

6-301.14 Post a handwash sign at each handsink. EHS observed no hand wash sign at both mens and women's employee restrooms. CDI EHS gave hand wash sign to PIC to post. -1 point

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. EHS observed no written TPHC procedure for marinara sauce. CDI EHS gave TPHC procedure to PIC to fill out. -1.5 points TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. EHS observed can opener in need of replacement and cleaning. -.5 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara sauce recorded below 135F, CDI - Reheated to 168F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Wings in reach in cooler recorded above 41F, CDI - Discarded. Unit was turned on. 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 .

4-501.11 Maintain equipment in good repair. Fryer basket damaged with some loose wires.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta at prep top overfilled. Food over fill line was above 41F (around 44-46F). CDI-PIC removed overfilled product and placed into walk-in cooler. Minced garlic and oil/margarine mixture observed out at room temp. This item was placed onto 4 hr TPHC documentation and marked with corresponding start and discard time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a couple cooked chicken breasts and two pans of Alfredo sauce bearing date of 10/2. CDI-PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza sauce at prep unit held on 4 hr TPHC without marked time when removed from walk-in cooler. CDI-Start and discard time was written on date label since pizza sauce was removed at 12:30 for lunch. Facility has proper written procedures and documentation for TPHC (left of pizza oven).

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 flour, sugar, salt and oil bottle unlabeled on container or bin. CDI-PIC labeled containers

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 some buildup on shelving in facility (and rusting on WIC shelving) and in grill drawers.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. -Pf. Observed partially cooked chicken wings cooling in WIC. PIC stated that they were not present when wings were cooked but the facility normally fully cooks their wings to at least 165 F the first time. CDI - PIC will remind employees to take internal temperatures of wings and look for signs of incomplete cooking. Wings were either discarded if they already missed the first 2 hour cooling window or placed back in the fryer and cooked to at least 165 F. Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pasta, pizza sauce, and wings in WIC that missed the 2 hour or 6 hour cooling window. CDI - food was voluntarily discarded. Wings that were not outside the 6 hour window were moved back to the fryer to recook since they were only partially cooked. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara in steam well at 125 F. REPEAT. CDI - PIC reheated marinara above 165 F and placed back in steam well. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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. PIC stated that pizza sauce is sometimes held on TPHC with a time stamp during busy hours. Written procedures were not available during the inspection. CDI - EHS provided TPHC template to PIC which was completed during the inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pizza sauce cooling in deep, covered plastic containers in WIC. Observed portioned pasta in plastic bags cooling in plastic containers in WIC. Observed multiple metal pans of wings stacked and cooling at the bottom of the WIC. CDI - PIC will adjust methods to rapidly cool food including using the reach in freezer, where practical, using shallow metal pans, uncovering food until cooled, monitoring temperatures, and rearranging the WIC to allow better 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface. PIC stated that cloth is soaked in sanitizer compartment at 3-comp, used, then placed in soiled linen container. REPEAT. CDI - PIC removed wiping cloth to soiled linen container.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed nozzle of prewash sprayer level with flood rim at 3-comp sink. CDI - employee used cord to attach hose to upper shelf which placed nozzle well above the flood rim.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed commercially cooked meatballs and marinara sauce registering at < 135 F in steam well. Refer to temperature chart for details. Products placed into hot holding 45 minutes prior to EHS arrival. CDI - All foods re-heated to > 135 F. -1.5- 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.

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 x1 dented can of red peppers stored on shelving unit with other intact canned goods. CDI - Dented can removed. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x3 sanitizer spray bottles registering < 50 PPM Cl. CDI - Sanitizer solution remade at 50 PPM. -0.5-

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 heavy black build-up on non-food contact surfaces of soft drink machine ice shoot. CDI - Employee thoroughly cleaned area during today’s inspection. -0.5-

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 without CFPM during today’s inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods registering > 41 F inside prep unit, lowboy and reach-in unit. Several foods were from yesterday’s services. Upon further investigation, it was discovered that the cold drawer reach-in units are unable to maintain temperatures < 41 F. CDI - All products from previous day voluntarily discarded. Remaining items relocated to walk-in cooler for rapid cooling to < 41 F. Facility will discontinue use of cold drawer until repairs made.***3-DAY VERIFICATION REQUIRED.

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 anchovies (9/13), ham (9/22), diced ham dated as 9/29 (from same 9/22 portion), pizza sauce (9/26) and ground beef (9/26) inside reach-in and lowboy units. CDI - EHS educated and products voluntarily discarded.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed unlabeled spray bottle containing a chemical agent, stored above single service trays. Confirmed as Cl sanitizer. CDI - Product labeled and relocated to chemical storage area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed spray bottle containing sanitizer at exceedingly high concentrations (registering > 200 ppm Cl). CDI - PIC discarded product.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored/wedged underneath prep unit cutting board. CDI - Utensil relocated to 3-compartment sink.

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 thorough cleaning needed on upright reach-in freezer door, inside cold drawer and on it’s seal/gaskets and heavy greasy build-up at hood system.

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 hood system, cold drawer reach-in unit vents and floor in between x2 fryers with heavy food debris/build-up and in need of cleaning.

REPEAT: 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 employee drinks stored inside lowboy unit co-mingling with retail foods and personal foods co-mingling with retail goods on dry storage rack and inside walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 marinara sauce held out in ambient temperatures on pizza prep counter. Product temperature recorded at 56 F. Marinara sauce being held out since 11 am this morning. Also observed diced ham at 48 F in flip top unit since previous day. CDI - Product held from previous day voluntarily discarded. EHS and PIC discussed about putting marinara sauce on TPHC. TPHC form provided, reviewed and completed onsite. Marinara sauce time stamped. EHS obtained copy for records keeping.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing a chemical agent. PIC unable to determine it’s contents. CDI - Substance 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. 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 various TCS foods cooling tightly covered inside flip top/lowboy and walk-in cooler units. Refer to temperature chart. Products had been prepped for today’s services 45-60 minutes prior to EHS arrival. CDI - Products uncovered; items in cold holding relocated to walk-in cooler for rapid cooling to < 41 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor inside walk-in cooler. CDI - Food relocated to shelving unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint.

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 handle submerged inside sugar in it’s container. CDI - Utensil repositioned so that handle is faced upwards.

REPEAT: 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 employee drink stored beside retail foods on dry storage rack beside walk-in cooler. CDI - PIC relocated employee items to designated area.***No escalation in points due to significant improvement since previous inspection.

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 gave information via email regarding 2017 Employee Health Policy changes.

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 no Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

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 eggs stored above ready to eat foods such as cooked pasta and meatballs. EHS did not observe any physical evidence of contamination. CDI - PIC re-arranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed employee W/R/S dishes with a Cl sanitizer concentration of 0-10 ppm. CDI - PIC remade chlorine sanitizer solution. Chlorine sanitizer in 3-compartment sink now reading 50 ppm.

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 no date marking on opened container of anchovies, sliced tomatoes, meatballs and diced ham at make unit and lowboy reach-in. PIC determined dates were from previous day. CDI - All products date marked.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small metal cup (with out a handle) being used to scoop mozzarella cheese. CDI - PIC removed.

REPEAT: 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 a bundle of pizza boxes stored on floor in hallway across from restrooms and another on flooring inside kitchen. CDI - PIC re-located to shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed thorough cleaning needed inside upright reach-in freezer, seal/gaskets at cold drawer units and heavy greasy build-up at hood system.

REPEAT: 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 employee foods stored with retail foods on dry storage rack and inside beverage refrigerator at front counter. CDI - PIC relocated employee items to designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at female restroom handsink. CDI - Food employee replenished hand towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white build up on non food contact surface of beverage machine in lobby.

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 2x containers of alfredo sauce that had been cooling in ambient temperature for over 2 hours. Products did not achieve proper cooling temperatures within the required parameters. Refer to temperature chart. CDI - PIC voluntarily discarded products.

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 cut lettuce cooling in tightly covered container inside lowboy reach-in cooler. CDI - PIC uncovered product and moved to walk in cooler to rapidly cool.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of chicken brine and metal pan with packaged ground beef inside stored on floor inside the walk-in cooler. CDI - PIC placed items on shelf. No escalation in points due to unrelated violation from previous inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils in bins with debris in bottom. CDI - Items taken to 3-compartment sink to be washed, rinsed & sanitized.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor Observed box of straws on floor next to entrance and bags of pizza boxes stored on floor next to handsink and behind front counter.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee beverage stored with retail foods inside lowboy reach-in cooler. CDI - Beverage removed to designated employee area.

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 marinara sauce cooling tightly covered in prep unit. CDI - PIC uncovered items and moved to walk in cooler to rapidly cool. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only thick probed thermometer in facility. PIC mentioned they have ordered a thermometer but it is on backorder. A VR will occur by 04/08/2021 to ensure facility has acquired thermometer. - 0.5 -

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 3 significantly dented cans comingled with useable cans of food. CDI - PIC removed dented cans and placed in designated location. - 1 -

4-602.13 Nonfood Contact Surfaces - C Observed floors near fryer station in need of cleaning. Observed wall/floor joint behind 3 comp sink in need of cleaning. Observed walk in cooler floor in need of sweeping. - 0 -

3-304.15 (A) Gloves, Use Limitation - P Observed food employee touching mask and clothing with gloved hands and returning to food prep without washing hands and changing gloves. CDI - Discussed glove useage with employee. Hands washed. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 9 containers of marinara sauce, ricotta cheese, and pepperoni holding between 45-50F. Cooler Ambient temp reading between 53-57F. CDI - PIC turned down cooler during inspection. Temperature dropped to 40F. PIC voluntarilly discarded all items. - 1.5 -

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on top of prep unit, shelving, inside of reach in coolers, behind equipment, and under equipment. Cleaning needed. - REPEAT - 1 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed opened pack on boxes stored on floor. Boxes being put together during slow time.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, oven catch pan, counters, gasket on walk in cooler door, and areas on floor mixer with build up/debris. Repeat.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed floors with build up. Observed HVAC vents with dust build up. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ground beef, chicken, pizza sauce, spaghetti, and tortellini maintaining temperatures above 41F. See chart above. CDI - The ground beef, chicken, and pizza sauce were taken to WIC for cooling. The spaghetti and tortellini were voluntarily discarded.

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

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. REPEAT. Observed general cleaning needing to be done on floors and walls throughout kitchen. No signature needed due to COVID-19 guidelines.

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 containers of pasta and cut romaine cooling with a rate of 0F/min. Items had less than 30 min to cool before cooling of the items are no longer within the cooling parameters. CDI PIC placed cut romaine and pasta in the reach in freezer to rapid cool.

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 2 large and stacked covered containers of cut romaine cooling in the reach in unit. Observed individually wrapped pasta cooling in a container stacked in the walk in cooler. CDI EHS discussed proper cooling methods with the PIC and PIC uncovered and placed into the reach in freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without a thin-probe thermometer. Ensure to provide at all times. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping food while wearing wrist bracelets and wrist watch. Ensure to remove.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths stored throughout prep tables and surfaces in the kitchen. Ensure to store wet wiping cloths in the sanitizer buckets. CDI PIC removed wiping cloths during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (exterior of equipments, gaskets, NFCS of deli meat slicer, etc.) with debris build up. Ensure to increase cleaning frequency.

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 ceiling tiles, AC vents, and walls with debris build up. Observed black build up in caulking around the 3 comp sink. Ensure to increase cleaning frequency.

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 the dry storage shelf. Ensure to provide a designated area for employee clothing and possessions to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer recorded at 0ppm bleach. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food products holding above 41F (see chart). CDI- Placed on TPHC. Unit will be looked at. VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bleach bottle recorded too strong. CDI- Discarded

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 One dented can not segregated. CDI- Segregated

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open cup of coffee stored on prep table. Keep personal drinks segregated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs, pepperoni, and marinara sauce all recorded above 41F (see chart). CDI- Moved to WIC for cooling.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Food stored on floor in WIC. Keep food off floor.

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. Personal jacket stored on back shelf of dry goods area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Bag of raw shrimp stored over cooked meatballs in freezer. CDI- Storage order fixed.

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. Bottle of oil and water not labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored over make line. CDI PIC relocated items.

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 blue cheese dated for 11/4, 11/6 and 10/12. CDI Product discarded. Points not deducted as a whole food establishment has done a great job with date marking.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed baked items without any labeling. CDI Facility will hold baked items behind counter until able to get labels. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed gaskets on make line and flip top unit (bottom reach in) not attached/sealing properly. Make sure to keep in good repair. REPEAT Facility has made improvements of fixing gaskets so points not been increased due to effort. However if seen in next inspection; points will be deducted. 4-502.11(A) Maintain utensils in good repair. Observed utensils/equipment badly damaged from burns etc. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and build-up on shelving over flip top units, electronic boxes over flip top unit, drying rack, nonfood part of slicer etc. Make sure to increase cleaning frequency. REPEAT. Facility has made great strides with improving cleanliness; points not escalated today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed. *Shared facility; will follow up with other food establishments.*

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not using the protective barrier when turning off the faucet. CDI Explained hand washing procedure to food employee and required to rewash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as romaine, mushrooms being stored over ready to eat food; cooked beef and sausage. CDI Directed PIC about storage order and rearranging occurred. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener not used today with food debris on it. CDI Can opener taken to ware washing and slicer to be broken down to be cleaned. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build-up in microwave. Make sure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce cold holding on counter above 45 degrees. CDI PIC placed on time for today, provided paperwork for TPHC and explained that PHF have to be eitehr hot/cold at all times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the food establishment. Make sure to have pest control address and keep doors closed.

4-501.11 Maintain equipment in good repair. Observed split gaskets on both make table reach in unit doors. Make sure to keep in good repair. Observed some rusty shelves. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris throughout establishment on shelving, gaskets, reach in units. Make sure to keep clean. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceillings near ware washing and throughout kitchen. Observed splatter on walls and stained. Observed food debris in corners of wall. Make sure to keep clean. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, cigarettes being stored on top of reach in unit. Make sure to have a designated area for all employee possessions to avoid contamination.

2-401.11 Eating, Drinking, or Using Tobacco - C Food establishment shall have a designated area for employees to eat, drink and use tobacco so contamination will not occur. Observed employee drink on food preparation counter. CDI Drink relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat. CDI PIC will rearrange so unwashed produce is stored below ready to eat.

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 diced ham prepared this morning placed in reach in unit and tightly wrapped above 45 degrees. CDI Unwrapped ham and talked to PIC regarding placing food in walk in cooler when cooling to ensure meets cooling parameters. REPEAT points not escalated due to strides made overall with cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles containg oil and aqueous solution. Make sure to label all working containers of food/food ingredients. Overall good job with labeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets. Make sure to increase cleaning frequency.

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 dusty vents and minor dust on ceiling. Make sure to keep clean.

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 one food employee not washing for long enough and one food employee not using a protective barrier. CDI Spoke to both food employees regarding correct hand washing; employees required to rewash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee going from cooler to food preparation then put gloves on. CDI Informed PIC regarding before donning gloves must wash hands to prevent contamination.

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 Upon entering food establishment, observed PIC cutting onions with bare hands. Onions would then be stored and later cooked off. CDI Half onions were cooked immediately to 165 degrees, other half was discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer deemed as clean with food debris on blade. CDI Slicer will be broken down and cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottles not reading any ppm for quat ammonium or bleach, all bottles being used to clean food contact surfaces. CDI All bottles dumped and will be filled with bleach at correct ppm.

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 turkey dated for 2/1 and shells dated for 2/1. CDI Items were discarded. 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 alfredo sauce upon entering food establishment at 115 degrees @ 1:45. Went and checked @ 2:10 pm and alfredo sauce was still at 110 degrees. CDI Alfredo sauce was stirred and placed on ice bath for rapid cool down. Make sure to use more effective method for cool down due to velocisity of alfredo sauce.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee wearing nail polish while cutting onions without wearing gloves. CDI Half product was discarded and other half was cooked to 165 degrees.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counter. Make sure to keep all wet wiping cloths in santizer solution.

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 metal bowl being used for dispensing mozzerella cheese. Make sure to use utensils for dispensing with handles so will not contaminate entire batch.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed gallon containers holding grease and trash, debris behind dumpster. **Spoke to all facilities,shared facilties.**

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Upon entry to food establishment, observed employee drinks being stored above mixer (empty), drinks stored above single-service (still in package). Make sure to store employee drinks in a designated area to prevent contamination.

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 philly steak and marinara sauce that was not dated. CDI items dated. Observed bucket of marinara that was dated for 9/9. CDI marinara discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryers, reach in drawers, walls by fryer, exterior and interior of reach in, microwave, and vents in walk in unit. Repeat.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee use hand to take out gum and throw in the trash then put on gloves to handle food without handwashing. CDI hands washed. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands then turn off faucet without using a barrier. CDI hands washed.

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 spaghetti cooling in a deep metal pan in reach in unit. CDI spaghetti split up on sheet pans and placed in walk in. Repeat.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave, racks throughout kitchen, prep table next to pizza prep, vents in walk in, and mixer base soiled with food debris. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fryers and walls near fryers, reach in prep, and salad prep are in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped salads in lower sandwich prep unit cooling in closed clam shells . CDI corrected by instruction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils on prep tables not labled.

4-501.11 Maintain equipment in good repair. Observed gaskets on lower doors of pizza prep station and freezer door need to be replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit for QAC available but facility uses bleach as a sanitizer. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf over pizza prep area in need of cleaning build up of crumbs and food debris.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed seven severely dented cans in dry storage area. CDI PIC 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 marina and pizza sauce being cooled tightly covered in walk in CDI Items vented. -0 points-

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous working containers not labeled in kitchen.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several packages of pizza boxes on floor in kitchen. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on walls near sub prep area and shelving over pizza prep area nonfood contact surfaces in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on food prep surface. CDI- removed

3-201.11 Use food from approved sources only.-P Observed facility selling cakes and brownies made from caterers home, un-inspected kitchen. CDI- instruction given; product discarded

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed pizza dough machine is washed, rinsed and sanitized monthly according to PIC. CDI- now to be cleaned daily pending ruling

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatbals being heated at rate insufficient to reach 135 F in 2 hours because using steam table and slow rise method. CDi- removed to burner and reheateded faster

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 HB eggs in container date marked(incorrectly) 4-17 CDI- discarded

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 cutting onions for salad bar while holding onion with bare hands. CDI - employee corrected. Later, observed same employee cutting tomatoes for salad bar using bare hands again. CDI - employee again corrected. PIC will speak to staff and stress re-education regarding bare hand contact with ready to eat foods.

6-301.14 Post a handwash sign at each handsink. Observed one sink without signage. CDI - left sign.

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 facility had forgotten to date mark one bucket of hard boiled eggs. Other items were properly date marked. CDI - dated.

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 tomato sauce at room temperature in small pan to left of pizza make cooler. PIC stated that employees had forgotten to masrk 4 hour time window on pan. PIC did not have written procedure. CDI - sauce replaced, inspector emsiled TPHC blank form to PIC for him to fill out and use.

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 some cooked chicken had been bagged and bags folded shut in walk in cooler. Chicken measured 51F. CDI - bags opened for rapid chilling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet nested.

4-501.11 Maintain equipment in good repair. Observed rusted/corroded racks. Remodel and replacement due soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease buildup on exterior of fryer, top of door on cold holding drawers near fryer.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy soil buildup on hood light covers, restroom ceiling vents, floors, electrical cords above center make station, some wire racks. 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 baseboard has come loose on wall to left of pizza oven.

General comment:2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff could not locate employee health policy, normally posted by handwashing sink. CDI - Review health policy agreement with staff and left handout.

2-301.14 Wash hands before donning gloves and between gloves uses.-P food employee washed hands, handled to-go pizza bags, then started to done gloves without rewashing hands. CDI - by instruction; employee removed gloves, rewashed hands, and then donned new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available at handwashing sink next to fryers. CDI - Papertowels stocked during the inspection.

General Comment3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sliced tomatoes cooling in tightly wrapped container inside prep cooler; philly steak cooling on counter top. CDI - Container of tomatoes vented, philly steak moved to walk in cooler.

General Comment4-501.11 Maintain equipment in good repair. Drain pipe under three compartment sink has a small leak. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dried food residue on shelves in low prep cooler, on interior surfaces of microwave, and on wire racks next to fry station. Clean all non-food contact surfaces.

General Comment:6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean underneath and around fryers.

2-301.12 Cleaning Procedure - P Immediatly following hand washing procedures food employee must dry hands by an approved method. Observed food employee wash hands, then dry hands on towel hanging from belt loop. CDI - Instruction on approved hand drying methods.

6-301.12 Hand Drying Provision - PF All handwashing sinks must provide an approved way to dry hands. Observed no paper towels in dispensers at hand-sinks. CDI- Paper towel holders were restocked during the inspection. 5-202.12 Handwashing Sinks, Installation - Spring loaded faucets shall provide flow of water for at least 15 seconds per activation. Observed spring loaded faucet for warm water in men's rest room runs 4 seconds before turning off. CDI- Instruction to adjust faucet accordingly.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P All food contact surfaces shall be clean to sight and touch. Observed deli slicer with food debris on back of blade and inside cover at top of blade. CDI- Slicer was thoroughly cleaned during inspection and verified as clean before the conclusion of the inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain 45F or lower on pizza sauce or use time as a public health control. CDI, pizza sauce discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready-to-eat potentially hazardous foods held longer than 24 hours shall be date marked. Observed cooked pre-portioned pasta, opened package of sausage, cooked turkey not date marked in walk-in cooler and portioned lasagna not date marked in low boy reach in cooler. CDI- Items were accurately date marked during inspection.

7-102.11 Common Name-Working Containers - PF Working containers for toxic chemicals shall be labeled with the common name of the material. Observed spray bottle of bleach with no label. CDI- Labeled during the inspection.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open turkey, cut lettuce, portioned dressing with no date marking, CDI.

3-602.11 Ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. Observed cakes, brownies, etc with no labeling information, CDI, items will no longer be served as grab and go.

Maintain all non food contact surfaces clean, observed buildup on drawer cooler gasket.