PRIMAVERA PIZZA

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black soil residues accumulating on sides of interior compartment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in ware washing area.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in refrigerator. 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 some general cleaning needed in prep refrigerators, gaskets and shelving.

6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed some stained and absorbant ceiling tiles in kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after handwashing. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil spread held on counter at 72 degrees F. Item made at 10:30 am according to manager. CDI, items placed on TPHC For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 open pan of feta cheese in several containers not date marked opened on Saturday. CDI, feta cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths stored on counter surfaces.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza peels stored less than 6 inches from ground .

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 single-service pizza boxes stored on ground near door.

4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in freezer.

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 general cleaning needed in prep refrigerators.

6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed some stained and absorbant ceiling tiles in kitchen.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked gyro meat prepared on Saturday not date marked. CDI, foods voluntarily discarded. Observed sausage in tall reach in prep unit not date marked operator stated was placed in recently. CDI, sausage dated. Ensure RTE/ TCS foods that are prepared, frozen and then thawed include up to 3 dates to include prep date, freeze date and thaw date. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed raw chicken wing thawing under running water above 70 degrees F. CDI, chicken wing relocated to thaw under refrigeration.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensil stored in container collecting debris .

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 soil and debris accumulating on floor throughout.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed soil and dust accumulation in hood ventilation system and in need of cleaning.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC touch shredded lettuce in prep flip top cooler with bare hands. CDI: PIC discarded container of shredded lettuce.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on top of boxes of shredded cheese in reach in cooler. CDI: PIC re-arranged items to proper storage order.

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: 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 is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a bag of cooked sausage being held in reach in cooler without a date mark. CDI: PIC date marked sausage as it was prepared 2 days ago.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food and clean equipment without the use of head coverings. Use head coverings to prevent potential contamination of food, equipment and utensils. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers. Replace broken handles. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff handling food without the use of head coverings. Use head coverings to prevent potential contamination of food, equipment and utensils.

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 large spoon being held in a container of pizza sauce in which handle of spoon was submerged in sauce. CDI: PIC removed spoon from container.

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 two stacks of single use plates being stored outside of their original packaging right side up on prep counters. CDI: PIC inverted plates.

4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers. Replace broken handles.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime buildup on the interior of the ice machine. PIC stated that they have a maintenance man who comes to clean the ice machine every couple weeks. Increase cleaning frequency.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ketchup packets stored on the floor. CDI: PIC removed box off of the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service plastic forks stored on the floor. CDI: PIC removed boxes off of the floor.

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 gaskets in lowboys and reach-in coolers heavily soiled. Observed handles of cold holding units in need of cleaning. Increase cleaning frequency.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 a container of cut deli ham being stored in RIC without a date mark. PIC stated container was filled from a larger container that was date marked in grill drawer cooler. CDI: PIC date marked container.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored on storage shelf in back prep area unlabeled. CDI: PIC labeled bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of raid approved for house hold use only being stored in back prep area. CDI: PIC discarded can of raid.

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 bottle of ranch being stored in prep reach in cooler unlabeled. CDI: PIC labeled bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without head coverings. Use head coverings to prevent contamination of food, equipment and utensils.

4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers. Replace broken handles. REPEAT

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 mushrooms from a can being held in pizza flip top cooler at 60F. CDI: PIC moved mushrooms to RIF to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers. Replace broken handles.

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 soil build up on outside of prep coolers and grill drawer coolers. Clean as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil build up on inside surface of Pepsi nozzle at self serve soda fountain. CDI: PIC replaced with clean nozzle.

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 a container of diced ham in RIC prepared 2 days ago missing a date mark. CDI: PIC date marked container.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of sanitizer being stored in a metal container amongst working bottles of sauces. CDI: PIC relocated spray bottle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s baseball cap being stored on a shelf containing clean plates. CDI: PIC relocated cap.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse whisks, then hang to dry without sanitizing. CDI: Whisks were placed in dish machine. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, 2 containers of pasta and half/half above 41F in reach in cooler. Ambient air temperature was 39F. CDI: Items were voluntarily discarded. EHS will conduct long term compliance visit. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication being stored above items for facility. CDI: Items were relocated.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in bottom of reach in freezer and reach in cooler. Clean as needed.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed marinara sauce hot holding at 109F. CDI: PIC reheated item to above 165F.

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 ricotta, cheese, and 3 containers of pasta in reach in cooler above 41F. Ambient air temperature was 44F. Pasta, a container of ricotta and block of cheese was voluntarily discarded. Packaged cheese was relocated to another unit. VR required within 3 days.

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 in use squeeze bottles of sauces and spices not labeled. CDI: PIC labeled items.

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 ice scoop with handle touching the ice. CDI: PIC removed ice scoop.

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 vomit/diarrhea plan. ‘Emailed plan for facility to print out. Verification required. Repeat.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed marinara sauce that was holding in salsa containers at 43-47F from the day before. PIC stated tomato sauce is from a can and mixed with spices then immediately placed in reach in for holding. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed marinara sauce in hot line at 78F. CDI items moved to stove for reheat to 191F.

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 anchovies, salami, cooked peppers opened and not dated. CDI dated.

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 marinara sauce from the day before at 43-47F. PIC stated they place sauce in covered containers immediately after prepping and doesn’t check temperature. Suggest facility place tomato sauce in reach in to keep cold or use ice instead of Water the thin the sauce out and cool it down at the same time. CDI sauce discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF); Observed raw chicken that was thawing in prep sink with running water on top (85F) and not fully submerged. CDI items placed into buckets and fully submerged and ice added to ensure food doesn’t go above 41F.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no high temp thermometer for facility with a hot water dish machine. Verification required.

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 procedures. CDI, EHS educated PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced sausage and pasta cold holding above 41F. PIC states sliced sausage was taken from larger batch at cooler drawer. Observed sausage in cooler drawer at 40F. PIC states pasta was taken out during an order and was left out for too long. CDI, sausage moved to reach in to cool and ice added to pasta.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without head covering. Employee shall wear head cover to restrain body hair.

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 stained ceiling tiles above dish washing area. Need replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Grilled chicken, meatballs, and raw meats observed above 41F in low boy drawers. PIC reported food had been in unit for 3 hours at time of inspection. Food was immediately moved to functioning cooler to rapidly cool. Repeat violation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Low boy drawers observed unable to maintain cold holding temperatures for multiple foods EHS will ensure no later than 7/22/21 that unit is functioning properly.

3-501.13 Use approved thawing methods. Meatballs observed thawing on prep sink at room temperature without running water.

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

4-501.11 Maintain equipment in good repair. Low boy drawers observed leaking heavily with pans to catch water.

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. Flooring in dish area damaged. Repeat violation.

2-301.14 When to Wash - P - Observed food employee adjust mask on face but not wash hands before proceeding to food preparation. Improvement made since previous inspection.

3-304.15 (A) Gloves, Use Limitation - P - Observed food employee handle raw beef for philly steak then use same gloves to handle RTE onions. CDI by instruction on glove use when changing tasks.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed TCS foods cheese and pasta at 44 degrees F in tall 2 door "milk" refrigerator. Unit not maintaining TCS foods at 41 degrees F and below and had ambient air temperature of 44 degrees F as indicated by thermometer. CDI, pasta voluntarily discarded and packaged cheese relocated to adjacent coolers. Visit needed to ensure long term compliance and calibration of 2 door reach in refrigerator. TCS foods shall be maintained at 41 degrees F and below. Maintain only non-TCS foods such as bread in unit until equipment calibrated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored on ground.

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. Floor tiles in dish area observed damaged. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed changing gloves to take an order without washing hands in between. CDI. Employ educated and washed hands. 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 Employee observed discarded leaving kitchen to take orders and answer phone calls then returning to food preparation. CDI. Educated and employee rewashed hands. 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 While washing hands, employee observed turning off faucet handles with bare hands. Once employee rewashed hands, they didn’t adequately dry hands before returning to food prep. EHS intervened and demonstrated proper handwashing before employee washed hands correctly. Repeat violation.

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 Multiple containers of cooked pasta observed in reach-in cooler cooling since last night above 41F. The remainder of foods cold holding in cooler were at the proper temperature. CDI. Containers of pasta discarded voluntarily.

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 Pasta observed cooling from last night in deep, plastic containers with lids on. CDI. Food out of cooling parameters and discarded. Education provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sides of equipment throughout kitchen including shelving, handles, cold holding units etc. observed with food debris and build up. More frequent cleaning needed.

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. Floor tiles in dish area observed damaged. Repeat violation.

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 Employee observed washing hands then recontaminating hands by turning off faucet handles without barrier. CDI. Employee rewashed hands properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf A couple bags of cooked chicken in cold holding drawer unit observed with no date marking. When questioned, owner stated chicken had been cooked on 1/31/2020 then frozen. Date mark prep date of food items so that when taken from freezer, date marking will resume. CDI. Date marked.

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. Tiles observed damaged near dish area. Repair damaged tiles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw portioned ground beef observed above opened package of ready to eat pepperoni. Raw whole beef observed below ground beef in freezer. Arrange food according to final cook temperatures in coolers and freezers. CDI. Foods rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (see chart above) observed above 41F. CDI. Foods were voluntarily discarded by manager. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A couple bottles of clear liquid at mop sink observed with no labeling. CDI. Containers labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee observed with no hair restraint. Other employee with beard observed prepping food with no beard guard. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Multiple pieces of equipment need further cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Tiles observed damaged near dish area. Repair damaged tiles.

6-303.11 Intensity-Lighting - C Replace three blown lights over grill hood. Ensure lights are turned on during cooking/prepping food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on back side of deli slicer blade. PIC indicated the slicer was clean. CDI- item was recleaned during inspection. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the pizza pie slicer wheels are cleaned once nightly. CDI- EHS instructed PIC to clean slicers every 4 hours they are in use. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed several wire baking trays used for sandwiches with large amounts of carbon buildup on them.

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 cooked spaghetti and penne in a reach in cooler between 46-48F at 1:40PM. PIC indicated the noodles were prepared on Monday but were rinsed off this morning around 9:15AM and were placed back into the cooler for storage. The noodles were stored in a high volume container >6 inches deep while covered. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, cooked green peppers, and shredded cheese cold holding above 41F (see chart). Some of these foods were also above 45F. CDI- items that were above 45F were transferred to another cooler for cooling; EHS instructed PIC to monitor coolers to ensure equipment can maintain foods at 41F and lower and to make repairs/adjustments as needed.

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 no datemarkings on cooked green peppers or ground beef containers. CDI- products were 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 facility using TPHC for pizza without written procedures. CDI- procedural template provided and filled out 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 pasta and penne cooling in high volume containers in a reach in cooler while covered. These items did not cool to required temperatures within the given time period. CDI- products discarded.

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

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 water damaged ceiling tiles above dish machine in the back of 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 employee cutting green peppers without gloves on. Employee indicated the peppers are for salads. CDI- product was removed from 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 45F. -P Observed cooked ziti in a high volume (~6 inches deep) covered container. PIC indicated the ziti was made on the previous night; the ziti was 50F at 11:15AM today. CDI- product discarded. EHS recommended adding ice to the product during the cooling process and provided cooling infographic .

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 one high volume, ~6 inch deep container of cooked ziti still cooling that was made on the previous night. CDI- product discarded.

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

2-201.12 Exclusions and Restrictions - P Observed a baby in the kitchen upon the entrance to the facility. CDI-The baby was removed from the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two strainers with food buildup stored on the clean equipment rack. CDI-The strainers were sent back to the 3-compartment sink for proper cleaning and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the tall reach in cooler. Have cleaned. REPEAT.

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 absorbent ceiling tiles in the kitchen. Have replaced with non absorbent ceiling tiles. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the sandwich/salad flip top cooler holding product above 45F. The owner called a maintenance operator to come look and repair the unit. CDI-The food was moved to another cooler until the unit can be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the tall reach in cooler. Have cleaned. REPEAT.

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 damaged ceiling tiles in the back room where the dish machine. Have replaced with non-absorbent ceiling tiles.

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 deli ham and turkey and lasagna not properly date marked. CDI-The items were dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in both flip top coolers, and the front tall reach in cooler. Have cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pizza sauce and cooked green bell peppers with no date marking. Manager was unaware that date marking occured on cooked vegetables and pizza sauce. CDI-The product was properly back dated.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to two drawers. Have replaced. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed small drip at the faucet at the 3-compartment sink. Have repaired.

Observed a drink with a lid stored over pizza. Drink moved to a lower shelf to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed feta that had been in a 5 gallon bucket opened with no date(date was on small container but did not represent the opening date of the bucket but only the date it was removed fron the bucket). 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 torn gasket on multiple units. Observed a broken white ice scoop- do not use, use the metal scoop instead of white one until it is replaced. 4-501.11 Maintain equipment in good repair.

Observed build up on the grill, on some gaskets, and on the underside of the bread holers for the oven. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed pizza sauce that had been reheating for almost 2 hours and still had not met 135F on the steam table today. Pizza sauce put into the oven today where it rose to 167F within that 2 hour time frame to correct. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P

Observed feta that had been opened Saturday and they had no opening date or discard date on them- back dated during the inspection to correct. Observed cooked chicken, sliced turkey, and sliced ham with an expiration date on them that gave those products 10 days- these items may only be held for 4-7 days... If storing the food at 41F or less then they can have 7 days and if storing them between 41-45F then they only get 4 days(after opening and the freezer stops time). Date marking sheet emailed today. Dates on the above mentioned products were changed to reflect 7 days being that those drawers are holding at 41F or less. 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 pizza that had been taken out of the oven around 12:45 and was on the cooling rack in the kitchen today at 71F, with the take out time recorded on wall paper. PIC began slicing pizza during inspection to keep for the rest of the evening for service in the refrigerator. PIC was stopped and pizza was left out and kept being timed. Pizza must either be timed and discarded after four hours or cooled quickly and refrigerated continuously. 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 a torn gasket on the reach in freezer. 4-501.11 Maintain equipment in good repair.

Observed a broken recyclable plastic container. 5-501.15 Provide dumpster, waste containers that are of sound construction.

In discussion with the PIC, it was found that leftover gyro meat, that is undercooked, is cooled and saved for the next day. This par-cooking and is not allowed without prior approval. Discussed the need to sliced meat at the end of the nights and fully cook product before cooling down. Not observed today. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed ham, turkey, pizza sauce, speghetti, and linguini, cooked peppers, feta cheese not date marked today and they were all >24 hours old. All back dated today with the day they were made or pulled from the freezer. 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 pizza boxes stored on the floor today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a torn gasket on the flip top make table today. 4-501.11 Maintain equipment in good repair.

Observed major build up on the inside of the flip top make table today and the gasket. Observed build up on the exterior of the water spray bottle. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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 handle a hamburger bun barehanded after it had been heated- bun discarded today to correct. Observed buns, pitas and other items being handled bare handed before being placed on the grill- be sure these foods reach 165F each time or else they may not be barehanded.

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 no dates on feta, ricotta, cooked beef. Observed the made date on products that had been frozen(meatballs, lasagna, ham, turkey etc.) but no thaw date on them. These must have the pull from freezer date on them- not neccesarily the make date as long as its frozen the same day it is made. 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 lasagna that was given 8 days beyond the pull from freezer date- only hold foods for 7 days if stored at 41F or less and only 4 days if storing foods between 41-45F. VR in 10 days.

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 cheese pizza that was made at 12pm today and stored out of temperature- back timed today. VR in 10 days to verify this product is timed with start and end time along with discard time. And that this product is thrown away after 4 hours if not sold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a water bottle and sanitizer bottle not labeled today- labeled during inspection to correct.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a wet wiping stored on the counter today- store these in sanitizer when not in-use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on the hood vents and pizza table gaskets.

Observed bare hand contact of boxed pizza. Use glove if need to arrange pizza while cutting or boxing. Use gloves while cutting slices to size, since there is a lot of handling of the pizza.. CDI- discussion on handling RTE food. **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 **3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf

Observed no date marking of cooked pasta and green peppers. --verification required. **3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

gObserved spray bottle of degreaser unlabeled. CDI-bottle labeled. **7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed yeast not labeled. Label any food not easily identifiable. CDI-food labeled. **3-302.12 Food Storage Containers Identified with Common Name of Food - C

Observed scoops with handles down in sugar/salt. Keep handles out of food. **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. **3-304.12 In-Use Utensils, Between-Use Storage - C

Observed broken handle on cooler drawer. Needs repair or replacing. **4-501.11 Maintain equipment in good repair.

Observed water stained ceiling tiles. Vent covers rusted and dusty. **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 bulbs burned out in kitchen area. Light not meeting 50 ft. candles. **6-303.11 Intensity-Lighting - C

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed gyro meat on grill while not turned on. Product was being shaved off and chilled. Gave instruction to maintain unit on to assure continual cooking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed biofilm in ice machine and build up around ice chute of soda dispenser. Began 3 step cleaning.

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 grated cheese in upright without date. Gave instruction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling within time in deep, covered pan. Gave instruction and corrected.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed several handles on refrigeration equipment in need of repairGave instruction.

ANSI approved food safety accreditation required. No accreditation. Gave instruction and required compliance date of January 1, 2014.

Maintain all cold hold temperatures at or below 45 F. Observed upright glass front reachin with pasta between 50 - 54. All product discarded. Service call for repair. Discontinue use of unit until repaired or replaced.

Use appropriate hair restraints, visor, cap, hair net. No hair restraints. Gave instruction.

-4-501.11 Good Repair and Proper Adjustment-Equipment. Maintain all equipment in good repair. Observed upright, glass front reachin not properly functioning. Discontinue use and repair or replace.