TONY`S PIZZA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED all the items inthe prep unit and RI, Holding at temperatures above 41F. PIC voluntarily discarded. Will be back within 3 days to check on the unit 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored directly on prep tables.

4-502.11(A) Maintain utensils in good repair. Observed one of the COOLERS unable to hold temperatures.

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 cleaning needed inside of micro wave.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on fan in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored by customer food items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspections. CDI. PIC was provided one and education provided. REPEAT ****NO POINTS ESCALATED. FACILITY HAD AN UNSIGNED COPY WITH WAS INCOMPLETE. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED UNCOVERED SAUCE in the WI after cooling was completed.

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 cans stored in same place as undented cans. CDI. PIC removed for returns.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspections. CDI. PIC was provided one and education provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart stored directly in front of hand sink. CDI. PIC removed.

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). 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 . 3-501.18 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 pasta in the RI without dates. CDI. PIC dated.’ ****all other items were dated. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch on at time of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored directly on prep tables.

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 cleaning needed inside of micro wave.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored by customer food items.

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 two dented cas of artichokes being held on dry storage shelf amongst non dented cans of artichokes. CDI: PIC separated dented can in designated area to be returned to vendor. REPEAT.

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 a styrofoam cup with no handle being stored as a scoop in a container of cheese in prep reach in cooler. CDI: PIC removed cup.

4-501.11 Maintain equipment in good repair. Observed four cracked and broken plastic containers being stored on clean storage shelf. CDI: PIC voluntarily discarded containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser without a label. CDI: PIC labeled bottle. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a large metal pot of marinara cooling in walk in cooler with an ice wand inserted in middle of sauce. Marinara did not drop in temp after 37 minutes. CDI: PIC divided sauce into multiple smaller shallow metal containers to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large working container of flour on dry storage shelf without a label. CDI: PIC labeled container. REPEAT.

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 a dented can of artichokes being held on dry storage shelf amongst non dented cans of artichokes. CDI: PIC separated dented can in designated area to be returned to vendor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one small metal container and one large metal container with build up being stored as clean. CDI: PIC returned both items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of feta cheese being stored in prep reach in cooler at 44F. CDI: PIC voluntarily discarded feta cheese. REPEAT. Points reduced to half due to improvement since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser unlabeled. CDI: PIC labeled both spray bottles.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working bottle of oil being stored on prep counter and a working bottle of garlic oil mix with no labels. CDI: PIC labeled both bottles..

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from hand sink next to pizza ovens. Repair plumbing system.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed wooden pizza peel that is never washed, rinsed and sanitized per PIC. PIC stated demonstrated to EHS that pizza peel is scraped but not cleaned. Clean pizza peel every 24 hours.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed several pieces of grilled chicken being pulled from grill with final temperatures ranging between 122F - 167F. CDI: Chicken was placed back on grill until all pieces of chicken achieved a final internal cook temperature above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of bread knots coated with a fresh garlic and oil mix being stored on counter, several individual portioned containers of salads being stored in prep reach in cooler and a large deep metal pot of marinara sauce being stored in WIC all above 41F. See temp chart. CDI: Bread knots and salad containers were moved to WIC to rapidly cool as they had been placed on counter and prep cooler approx. 1 hour prior. Marinara sauce was voluntarily discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of deli ham and deli turkey in prep flip top cooler and a container of cut lettuce in WIC all missing date marks. CDI: PIC date marked items as they had been prepared this morning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from dry storage shelf containing dry food items. CDI: Jacket was relocated to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several in house made single service ranch containers cold holding in sliding door reach in cooler at 47-50F. PIC stated during the busy rush staff were in and out of cooler frequently possibly causing temperature to increase. Internal Temperature of unit was observed at 41F. CDI-PIC rapidly cooled ranch containers in reach in freezer and temperature reached below 41F within 20 minutes. 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 container of boneless chicken in low boy and container of sliced meatballs in walk in cooler with an out of date sticker of 11/6/23. PIC stated both containers were recently just filled with new food items and food employees didn’t change the date labels. -CDI-PIC corrected date labels with todays date 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 .

3-501.15 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 various TCS items cooling while stacked and covered with tight fitting lids in the sliding reach in cooler and walk in cooler such as various single service salads, 2 containers of pasta noodles, and one container of penne pasta. CDI-PIC unstacked and uncovered pastas in walk in cooler and placed salads in reach in freezer for a 15 minute blast chill. -REPEAT VIOLATION-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was not able to locate sanitizing test kit for 3 compartment sink. Vr- A 10 day visit will be conducted to verify test kit is in facility 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee actively washing dishes in 74F wash water when detergent instructions at 3 compartment sink states to use 110F wash solution. CDI-PIC adjusted temperature to 110F.

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. Also observed cleaning needed to remove food and grease debris from high contact surfaces of coolers such and flip top cooler handles and openings, reach in cooler and freezer handles, and shelving in walk in cooler and reach in cooler and reach in freezers. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed recently sliced tomatoes cooling in flip top cooler. PIC stated food employee sliced tomatoes an hour prior and they have no other sliced tomatoes in coolers since they are waiting for their delivery truck that was suppose to arrive yesterday. Also observed bucket of single serve ranch containers cooling while stacked in Reach in cooler. PIC stated due to the frequent in and out of reach in cooler during their rush ranch containers could’ve gone out of temp. CDI-REHS had PIC place sliced tomatoes on a 3 hour temporary TPHC procedure and after 3 hours sliced tomatoes will be discarded if not used and PIC relocated ranch containers into walk in cooler and continued cooling. -REPEAT VIOLATION- 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 .

3-304.12 (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 plastic cups used as scoops in sugar and salt containers. Also observed scoop handles submerged in same sugar and salt containers. CDI-PIC removed containers and placed in 3 compartment dish area to be washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers stacked wet in clean dish area.

4-502.13 Single-use and single-service articles cannot be reused. Observed small single service cups being used as scoops in oregano, red pepper flake, and garlic containers. CDI-PIC disposed of items.

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 thin probe food thermometer with dried pizza sauce on no food contact surfaces of the thermometer. Also observed cleaning needed to remove food and grease debris from high contact surfaces of coolers such and flip top cooler handles and openings and reach in cooler and freezer handles.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) pizza sauces cooling in WIC, one with no label, and one with two labels for 4/20. PIC confirmed that these were label by an employee incorrectly earlier in the day. Observed one (1) bin of newly placed chicken nuggets in Prep unit underside without having a label affixed. CDI - All TCS food items were properly date marked for the day of opening or preparation. Note: Observed one (1) bottle of garlic in oil sauce in Pizza Prep underside with a recent label that had fallen off, due to oily exterior of the packaging. EHS wrote date of preparation onto the bottle in erasable marker. 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 .

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 EHS observed pizza held on TPHC at approximately 125F. Employees elaborated that this pizza had been removed from cooking process for TPHC recently and had not yet had it’s time marked on the associated TPHC whiteboard. CDI - TPHC time for pizza removal was written onto the white board.

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 numerous cooling items throughout facility (large pizza sauces in and covered cooked pastas in the WIC, diced tomato and garlic in oil in pizza prep underside, approximately fifteen (15) salads and garlic sauce in beverage RIC) with tightly covered lids. When observed, several items were observed cooling at ineffective rates. CDI - All items had covers removed to improve cooling rate in cold holding equipment. Pizza sauces were store. Salads and garlic sauce were rotated out of RIC and placed in freezer to improve cooling rate. REPEAT. Note: EHS observed cooling chart for room temperature TCS food preparation. EHS also provided establishment with cooling guide for cooked food items (pasta sauces, pasta). Date plate in register side reach in cooler (RIC) elaborated that the cooler is ineffective for cooling TCS food items. Cooler can only be utilized to hold packaged TCS food items (salads, garlic sauce containers, commercial beverages, etc.) that are cooled to 41F or below prior to be placed within RIC. 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 .

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 chemical shelving adjacent to 3 compartment sink with heavily corroded foil beneath bottles. Remove and replace foil as it becomes soiled and replace with either consistently changed spill proof material, or replace with permanent surface that is smooth and easily cleanable.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Briefly observed water at 3 compartment sink at a temperature of 99F. CDI - After several minutes, a sufficient heat rise was observed and 3 compartment sink was observed at a temperature of 114F,

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 one (1) sealed employee birthday cake stored above food held for resale to customers in WIC. CDI - PIC relocated cake to prevent potential contamination.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without working label. CDI - Sanitizer label was created and affixed to working container.

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 garlic sauce in RIC cooling from prep with lid firmly affixed. CDI - Lid was removed from garlic sauce. EHS provided establishment with cooling chart for prepared TCS foods.

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 four (4) sauce bottles at the fryer station without labels. Observed spice shaker and water spray bottle stored at the grill station without identifying labels. CDI - PIC identified various sauces and working identifying labels were affixed to them. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wristband on at time of inspection. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee without effective hair restraints at different times in the beginning of food prep. CDI - Employee donned hair restraint without verbal correction by EHS.

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 sauce brush stored with handle completely submerged in garlic sauce in RIC. CDI - Brush was removed and rotated to ware washing.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately four (4) stacks of single service articles stored at register area and the salad/sub prep top with food contact surfaces exposed. CDI - Single service articles were inverted to prevent potential contamination. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Garlic and oil spread stored in reach in service cooler at a temperature of 52F. CDI - PIC voluntarily discarded.

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 sliced provolone cheese stored in the WIC datemarked for 07/30. CDI - Provolone cheese voluntarily discarded. No escalation in point deduction due to noted improvement from previous inspection.

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 5 sauce bottles at the fryer station without labels. Observed spice shaker and water spray bottle stored at the grill station without identifying labels. CDI - PIC identified various sauces and working identifying labels were affixed to them.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple single service articles stored at the salad/sub prep top with food contact surfaces exposed. CDI - Single service articles were inverted to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open doors. CDI - doors were closed prior to returning to interior premises. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes broken down and stored on floor from previous delivery earlier in the day. CDI - boxes were discarded over the course of the inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed mozzarella sticks in freezer stored in container without lid. CDI - Lid added. - 0 -

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 feta cheese and ted peppers stored past 7 day date marking requirement. CDI - Items voluntarily discarded. * Facility greatly improved in date marking overall *

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. - 0 -

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 plastic container stored inside of sauce container in walk in cooler. CDI - Removed. 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 plastic scoop stored inside of spice container with handle touching food items. CDI - Removed. - 0.5 -

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 no written vomit and diarrheal plan available at facility during inspection. CDI by education - email containing new 2017 food code documents were emailed to PIC. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed turkey, ham, cheese, noodles and tomatoes in prep unit without dates. Turkey, ham, and cheese are individually cut, wrapped, and dated in walk in. Date must follow items from walk in to items in prep unit. Tomatoes and noodles dated with date of prep. - REPEAT - 3 -

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written TPHC procedures available during inspection. CDI - PIC and EHS filled out new TPHC form today for pizza slices and pizza sauce held on TPHC. Form was emailed to PIC. - 1.5 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of various sauces and squeeze bottles without labels present. Label with common names of food items. - 0 -

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 6 dented cans of diced pineapple stored on shelf commingled with facility food items. PIC stated they will be held for return to food vendor. CDI - Dented cans moved as to not be commingled with facility food items. - 0 -

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 on prep top and above facility food items in reach in cooler. CDI - Items moved to bottom shelf of coolers, away from potential contamination. - 0.5 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CFPM on site during inspection. CDI - PIC with CFPM arrived half way through inspection. - 2 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on equipment and on prep surfaces throughout facility. PIC noted they have a designated place for drinks. Discussed use of wall-drink shelf if current drink station is not working well. CDI - Drinks moved. - 0 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee grab bread for sandwich with bare hands. CDI - Bread discarded. Discussed use of gloves when handling ready-to-eat food items. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce holding at 122F. CDI - PIC reheated items to at least 165F before being placed back into hot holding. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic butter spread labeled “keep refrigerated” stored at room temperature. CDI - Item has not been on counter very long, and was moved to walk in cooler to rapidly cool. Discussed use of ice bath or TPHC with PIC if the intention is to keep the item on the counter. - 0 -

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 sliced turkey and ham in prep top without dates marked. Observed sliced turkey in freezer without dates marked. Items were sliced last night. All items dated with proper dates. - 1.5 -

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 salad cooling tightly covered in plastic clam shell containers. Observed mozzarella cheese cooling tightly covered and stacked in walk in cooler. CDI - All items uncovered. Discussed use of different cooling methods with PIC. - REPEAT - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area. CDI - Items spread out to allow air drying. - REPEAT - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill squeeze bottle with water from handsink. CDI: Employee was educated on handsink usage and used the prep sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded mozzarella cheese, and sliced cheese cooling at a rate of 0F/min in walk in cooler. CDI: Product was spread out and shredded cheese was mixed to promote air flow. REPEAT VIOLATION Significant improvement from previous 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 no time written for pizza sauce held on TPHC. REPEAT VIOLATION

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 shredded cheese cooling in deep container while tightly covered. Observed sliced cheese cooling in a large volume while tightly wrapped. CDI: Product was spread out to promote cooling. REPEAT VIOLATION cooling of sauces has significantly improved.

3-501.13 Use approved thawing methods. Observed spinach thawing in sink with no running water. CDI: Water turned on.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near mop sink and under cabinet where Pepsi machine is. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed large amount of fruit flies on sticky fly trap in kitchen near mop sink.

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 pepperoni stored on floor in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed syrup leak under Pepsi machine inside of cabinet.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile flooring near mixer damaged and no longer cleanable. Observed rusted AC vents in kitchen.

6-305.11 Designation-Dressing Areas and Lockers - C observed several areas throughout facility where employee items are stored that are in food or equipment areas.

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

3-202.11 Delivery of foods should be received at 41F or less. Observed delivery in progress upon arrival. Observed frozen products such as chicken received in frozen state below 30F. Observed container of ricotta cheese at 43F. Unknown how long food was sitting in kitchen at room temperatue. Observed delivery truck holding at 37F. CDI- Ricotta cheese placed in freezer to rapidly chill; observed at 41F before end of inspection. Informed PIC that receiving temperatures of product should be taken. If above 41F product should be sent back.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0-50ppm of quat sanitizer directly from dispenser. No sanitizer was available for use upon arrival. Unable to get dispenser properly working. CDI- instruction given to PIC, Oscar on how to propery mix bleach sanitizer. Sanitizer made in 3 comp sink and buckets filled for use.

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 large pot of marinara on cart in kitchen 84-87F upon arrival. PIC stated that sauce was cooked about 1.5 hours ago. Based on current temperature and procedures sauce would not have decreased to 70F within 2 hours. CDI- sauce split into several shallow containers in ice baths and stirred. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed very large covered pot of pizza sauce made from canned tomatoes in walk in cooler made approximately 3 hours ago. 43-50F. Product was not going to make cooling parameters with current procedures. CDI-Marinara was split into several smaller containers, ice added as ingredient and product stirred.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic spread product kept on counter at room temperature. Label indicates to keep refrigerated. CDI- placed container in refrigerator.

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 ziti, spaghetti, ricotta mixture, sliced mozzerella cheese and sliced turkey in walk in cooler without dates. CDI all items were prepared yesterday and properly dated. Repeat violation.

3-501.19 Observed time as a public health control procedures being properly followed for pizzas by the slice and for pizza sauce however, pizza sauce is not listed on written procedures. Points not escalated since procedures were being followed. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of degreaser. Observed bottle of window cleaner labeled as disinfectant. Observed PIC indicate that disinfectant is being used as sanitizer on food contact surfaces in kitchen. CDI- instruction to PIC to discontinue use of disinfectant immediately and begin use of santizer.

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 large covered pots of marinara and pizza sauce cooling in walk in and at room temperature. CDI-procedures corrected. Recommend to obtain ice wands and use logs to assist tracking cooling. Cooling log emailed to PIC. Long term compliance visit will be made to ensure improvement of cooling procedures.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cleaning towels directly on surfaces. CDI-placed in buckets of sanitizer.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinse thermometer in handsink. CDI: PIC washed, rinsed, and sanitized thermometer in 3-comp sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in. CDI: Items rearranged.

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 marinara cooling after 3 hours at 111F. Based on volume of container and temperature of product at 3 hours, EHS allowed PIC to rapidly reheat product, as it is not likely it had exceeded 2 hours from being 135F. CDI: Product rapidly reheated to over 165F. Product will be placed into flat, shallow containers with lots of surface area for rapid cooling in walk in cooler. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce that was prepared yesterday still at 53F in walk in cooler. CDI: Product voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some containers of items in walk in with no date mark that were prepared prior to today. CDI: Items properly 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 times for pizza were not updated when new slices were brought out. CDI: Pizza time updated. Observed no procedure for pizza sauce left out of temperature control. CDI: Procedures written today.

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 large, deep pot of sauce cooling from yesterday and from earlier today. CDI: EHS and PIC discussed proper cooling methods and put those into place when new batch of sauce was made during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink cracked and damaged. Ensure surface is smooth and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Multiple employee drinks improperly stored. CDI - All relocated to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes, ham, salami, pasta, and lettuce in flip top cooler holding above 41F. CDI - Products recently stocked were moved to reach in freezer for rapid cool down; TCS items in the cooler more than 4 hours were discarded. VR - Will return within 10 days to verify correction

-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 Cut tomatoes and lettuce cooling in covered containers in walk in cooler. CDI - Covers removed to allow rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on clean drain board of three comp sink. Keep these in sanitizing solution once wet.

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. Caulk the back of the handsink in the corner to the wall.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce items such as tomatoes, lettuce, and lemons stored above ready to eat foods in walk in cooler. CDI - PIC started rearranging walk in cooler with correct storage order during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispenser malfunctioning; dispensing quat sanitizer at 50ppm. PIC called for service during the inspection. CDI - Repair tech repaired dispenser; now testing at 300ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chopped ham overstocked in flip top and holding above 45F. CDI - Out of temp portion removed and placed in walk in cooler for rapid cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One squeeze bottle of oil with no label on dry goods rack. CDI -Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food worker at flip top station with no hair restraint. CDI - Employee donned hair restraint.

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. One scoop stored in sugar with handle contacting food; scoop with no handle stored in cheese in walk in cooler. CDI - Scoop with no handle discarded; sugar scoop reinserted with handle up above food.

4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in cooler door and split gaskets on low prep cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean gaskets on low prep cooler door with black build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above facility food in walk in cooler. CDI - Employee food relocated to low shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks stored on prep counter and on wire rack above facility items. CDI - All relocated to designated space.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up in one soda nozzle. CDI - Cleaned during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of sanitizer with no label. CDI - Labeled during the inspection.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors of pizza toppings unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low pre cooler door gaskets.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee donned gloves after wiping down surfaces in the kitchen without washing hands. CDI - Employee discarded gloves, washed hands, and donned clean gloves. Improvement from last inspection.

6-301.14 Post a handwash sign at each handsink. No hand washing sign posted in men's restroom. CDI - Adhesive handout left with PIC to post.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed produce stored on top shelf above many ready to eat items in walk in cooler. CDI - Cooler rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced ham, Italian sausage, provalone cheese, and salami overstocked in flip tops and holding above 45F. CDI - Out of temp items relocated to walk in cooler for rapid cool down.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice paddle stored in reach in freezer with no barrier between paddle and shelves or food boxes. Clean paddle and use plastic wrap to protect food contact surface while in freezer.

4-502.11(A) Maintain utensils in good repair. One plastic food pan melted and badly cracked. CDI - Discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages being stored on prep. counters.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw chicken with gloves on then proceed to remove gloves and put new gloves on without washing his hands. CDI by instruction, employee washed his hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee place raw philly steak beef onto the grill then handle bread without changing gloves in-between. CDI by instruction, employee changed gloves and washed hands.

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 plastic food storage containers (no handles) being stored in large pots of sauce in the walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employees coat being stored on top of cleaned dough pans, another employee coat stored directly on top of soda bottles, and employee cell phones and speakers stored above food prep. counters on wire shelving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over marinara sauce in the walk in cooler. CDI- storage rearranged. Minor improvements made since last inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer solution in the 3 compartment sink at ~50ppm. CDI- quat concentrate was added to sink until an appropriate concentration was achieved.

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 marinara in a high volume metal pot (greater than 5 gallons) cooling at 78F. PIC indicated the sauce was made the night before and set in an ice bath with an ice wand in the product. CDI- product was discarded as sauce did not meet cooling parameters. Provided PIC with cooling infographic.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a squeeze bottle of garlic and oil mixture at 76F being stored at room temperature next to the garlic knots. PIC indicated the sauce is kept cold throughout the day and is brought out to sauce the garlic knots. CDI- sauce was returned to reach in cooler for cooling.

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 6 pizzas being stored at room temperature with only 3 times recorded on the time board. CDI- additional times were added to the time board. Improvements made to TPHC recording since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinara sauce cooling in a large metal pot (high volume, low surface area) at 78F. PIC indicated the sauce was made on the previous day. CDI- product discarded.

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 plastic food storage containers without handles being stored in pizza sauce pots in the walk in cooler and 2 knives being stored in-between an equipment gap along the cook line.

4-501.11 Maintain equipment in good repair. Observed the quat dispenser at the 3 compartment sink dispensing quat solution at ~50ppm. Instructed PIC to contact technician for repairs to ensure the device dispenses solution between 150-400ppm. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 plastic containers with large cracks in them. CDI- containers were discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee foods and drinks being stored on a food preparation table. Observed employees eating food in the kitchen.

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 handling a cooked sausage hoagie without gloves on. CDI by notifying employee that this practice is prohibited. Instructed employee to use a utensil or gloves when handling ready-to-eat foods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one package of cheese stored in direct contact with frozen chicken in the walk in cooler, frozen chicken stored directly above pizza dough in the walk in cooler, and shell eggs stored above marinara sauce in the walk in cooler. CDI- storage was rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs hot holding below 135F in a steam well (see chart). CDI- products were discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sausage and ziti filling not dated. CDI- dates added, minor improvements made to datemarking since last 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 TPHC being used for cooked pizzas and marinara sauce without any times written on the dry erase time recording board. CDI- times were added.

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 in a high volume, low surface area container in the walk in cooler. The sauce was 52F at 4:00PM and dropped to 51F by 5:10PM. CDI- PIC transferred sauce to smaller pans and relocated some to a reach in freezer for more rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies located on the walls throughout the kitchen and 1 cockroach above the 3 compartment sink.

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

2-101.11 PIC shall be present during all hours of operation.-PF Observed no PIC on site until around 10:30AM. Employees indicated they arrive around 9:30AM. CDI- indicated to PIC that he must be present during all hours of food preparation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored on the shelf above an uncovered container of marinara sauce in the walk in cooler. Beverage was 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 an employee handling cooked pizza slices without gloves on. CDI by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 tea nozzles with black residue on the inner nozzle. Nozzles were disassembled for cleaning.

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 cooked marinara sauce in a high volume container in the walk in cooler at 49F. PIC indicated the sauce was made the previous day. CDI- product discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced ham, meatballs, soup, cooked kielbasa, grilled chicken, and sliced turkey stored in the walk in cooler without datemarks on them. CDI- datemarks added.

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 TPHC being used for cooked pizzas. Observed the dry erase board where times are kept for the pizzas blank. Pizza times were added within 20 minutes of arrival.

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 cooked marinara sauce at 49F cooling in a high volume, low surface area metal pot (~8 gallons). PIC indicated the sauce was made on the previous day. CDI- product discarded.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use paper trays stored food contact side up and uncovered near the cash register.

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

Observed spoons in the handsink today- removed to correct. Only hands should go into handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed a package of canadian bacon stored in the same container as raw chicken. Canadian bacon had juice on it today and was discarded by PIC to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed pizza and marinara sauce made on Saturday with no dates. Observed lasagna and spinach opened/thawed yesterday without a date. All back dated during inspection. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed mushroom and cheese pizza that had clearly been out for >30 minutes without a time. All pizza out today at room temperature was back timed to correct. 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 degreasor without a label today. Labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

bserved food stored on the floor in the walk in cooler today. Picked up to be stored >6" off of the floor today to correct. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed wet rags on the counter today and one rag on an employee's waist. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed rusted racks in the walk in cooler and the airdrying racks were rusted. 4-501.11 Maintain equipment in good repair.

Observed build up on the exterior of the drink nozzles today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a broken light shield above the prep table today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed employee food stored over restaurant food today in the walk in cooler. Place employee food into a container, label the container, and store it on the bottom shelf of the walk in cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

Observed reheated pizza being placed onto a paper plate and the crust was touched with the barehand of an employee. Pizza placed back into oven to reheat. 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 food(boiled eggs) stored in the handsink today. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed marinara sauce that had cooled overnight and still had not reached 45F or less-product discarded. 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 turkey without a date, grilled chicken with no date, and spinach with an old date sticker on the container- all back dated to correct today. Observed ham holding at 42F today and it was cut on 4/14(past 4 days)-discarded. If foods are stored at 41 or less they can be held 7 days but when they are held between 41-45, they only get 4 days. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed marinara sauce that had been cooling since yesterday and was 48 in the middle of the product and 46F on the outside of the product- discarded today to correct. If using ice paddles, then make sure temperture requirements are met before leaving it in the walk in cooler unattended. Recommend not using ice paddles and instead cooling this product in metal pans in thin portions, uncovered in the walk in cooler. Use thermometer to make sure this method meets the time/temperature requirements set out in #18. 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 sanitizer in bucket at >400ppm today. Bucket was dumped out, rags rinsed with proper strength and bucket refilled with sanitizer out of 3 comp. sink. All food contact surfaces it was used on was washed down to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed rusted rack in the walk in cooler and a rusted airdrying rack today. 4-501.11 Maintain equipment in good repair.

Observed a broken light shield in the kitchen today- replace light shield or provide sleeves and endcaps for bulb. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed a lidded employee drink stored on the prep table in the back- employee discarded durinig inspection. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed an employee handle frozen raw beef with gloves on and then go to put precooked chicken in the fryer, handled a clean tong, and went to open the cooler again. Employee stopped and asked to discard gloves and wash hands before proceeding. When gloves become contaminated, they must be discarded and hands washed. 2-301.14 Wash hands after activities that contaminate them.-P

Observed an employee cutting lettuce and placing it on a sub today- sandwich discarded and remade after employee washed hands and donned gloves. 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 lasagna that was made monday, frozen and then thawed yesterday with no date. Date all frozen products with the date it is pulled from the freezer. Observed sausage prepared yesterday, canadian bacon and turkey that had been pulled from the freezer yesterday with no date. All back dated today to correct. 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 murphy's oil soap stored over clean dishes and steel cleaner stored over oil. Chemicals moved to the manager's desk to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed chicken during the beginning of the inspection that had been cooked 30 minutes prior and was cooling on the counter. Chef was waiting on the rest of the chicken to be cooked before cooling all of it. 45 minutes into the inspection the chicken was still on the counter. EHS had employee move chicken, uncovered, to the walk in cooler to begin a faster cooling process. Cool chicken in walk in as it is finished in shallow portions(not stacked on top of each other). ] 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 fruit flys near the back handsink and around the dish area today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed no covered recepticle in the ladies' restroom. 5-501.17 Provide a covered waste bin in female restrooms.

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 salads being prepared with no gloves on today- all salads discarded to correct.

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 cut ham and open tomato sauce not date marked in the walk in cooler today. Keep these dated if not used within 24 hours after opening/making.

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 pizzas that had come out of the oven at 11 today and still were not timed at 1130 and were <135F. Pizza back timed today to correct.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed pepto bismal and bactine stored over paper plates today. Moved to the bottom shelf to correct.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food service employee with a bracelet on today.

4-501.11 Maintain equipment in good repair. Observed a rusted chemical rack and a torn gasket on the pizza make table.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the women's restroom today.

Repeat: Observed employee drinks on counters and prep surfaces. CDI-moved them to proper location where they will not cross contaminate. **2-401.11 Eating, Drinking, or Using Tobacco - C

Observed hand sink with spoon in basin and being used as a dump sink.. Keep hand sink accessible. CDI-utensil removed. Hand sinks can only be used for handwashing.

Observed ramekins used as scoops in garlic salt and other spices, scoop handles down in sugar. Sugar bin uncovered. CDI-ramekins removed. Sugar bin covered. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed TCS foods in make unit 50-53F (for less than 4 hours) CDI-put containers of food from make unit (sandwich) in ice to maintain 45F or below.

3-501.19 Time as a Public Health Control - P,PF Observed pizza by the slice without proper times written for begining and disposal times. **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

3-501.13 Thawing - C Observed turkey thawing in water bath. Thaw using approved procedures such as part of the cooking process or under refrigeration. CDI- turkey put into refrigerator (still partially frozen in center)

3-305.12 Food Storage, Prohibited Areas - C Observed boxes of food stored on floor in wealk-in. CDI food removed from boxes and put onto shelving.

2-304.11 Clean Condition-Outer Clothing - C Observed one apron covered in flour. Keep outer clothing clean.

Observed wet wiping rags laying on prep surfaces and counters. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed dishes being washed going directly into sanitizer without the rinse step. CDI-middle vat emptied of dirty dishes and cleaned then fillled with clean water. Observed wash water in 3 compartment sink at 98F. Keep at least 110F. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF CDI-added more hot water.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered recepticle in women's bathroom.

Observed cabinets below soda dispenser in disrepair. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C

2-401.11 Eating, Drinking, or Using Tobacco - C Observed multiple employee drinks above food & food contact areas. Do not use screw top bottles or sports cups to avoid contamination of hands with mouth contact area of drink.Discarded drinks.

2-301.12 Cleaning Procedure - P Use approved method for washing hands. Do not recontaminate by turning of faucet with bare hands. Disposable towel used to dry hands can be used. Gave instruction.

3-301.11 Preventing Contamination from Hands - P,PF Observed employee handle sliced cheese with bare hands. Redirected to hand wash and glove. Discussion with operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Properly date mark all ready to eat foods that will not be used within 24 hours. Date marking is being used but each container prepped is not marked and post-it notes are being used. They are falling off. Discussed marking wrap or using masking tape.

7-206.11 Restricted Use Pesticides, Criteria - P Use only approved pesticides. Observed non-commercial Raid. Removed product and discussed use of pesticides approved for commercial food service operations.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up in sink compartments. Gave instructions.

3-501.16 Maintain all cold foods 45F and below. Observed pizza sauce on prep unit counter at 54F and bottle of fresh garlic in olive oil, 77F. CDI by placing items in refrigeration. Recommend to PIC to make space in top of pizza prep unit for sauce, keep sauce over ice on counter or use time as a public health control for storage at room temperature for up to 4 hours. PIC agreed to keep in pizza prep unit from here forward.

3-501.17 All potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be properly labeled with the date prepared/opened or discard date. Observed pizza sauce and mozzerella cheese in walk in cooler with out dates. Cheese was shredded today for use for the next several days and pizza sauce was made yesterday. CDI by labeling with dates.

7-102.11 Properly label all spray bottles of chemicals with their common name. Observed two spray bottles of degreaser with illegible labels and bottles of windex labeled as degreaser. CDI by properly labeling.7-208.11 Store all first aid items in a manner to prevent contamination of food, utensils, single service items etc. Observed burn spray stored with dry good items. CDI by relocating.

3-501.15 Rapidly cool items made from room temperature ingredients to 45F and below in 4 hours. Observed large tightly covered pot of pizza sauce mixed today at 65F in walk in cooler. CDI by uncovering and stirring with ice wand.

4-903.11 (A) and (C) Store all single service items in a manner to prevent contamination. Observed single service forks with food contact surface exposed at customer self-service drink station.

2-401.11 Eating, Drinking, or Using Tobacco - Use sanitary methods for storing and consuming employee drinks. Do not use screw top bottles or sports cups. Observed bottle of water stored on the

6-301.12 Hand Drying Provision - Provide that all hand sinks promote handwash. Observed no disposable towels at back handsink. Provide hand soap and disposable towels at hand sinks at all times.

'3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - Return or discard dented cans. Observed 2 dented cans. Gave instruction to provide separate area for dented cans to be returned or discarded.