LUIGI`S PIZZA

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 handler touching and handling RTE pizza bare handed. CDI - EHS instructed food handler to wash and don gloves prior to touching RTE foods and gave education.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand-washing sink in BOH, next to fryer with food debris and buildup. PIC stated they had just gotten done scraping and cleaning fryers this morning and were using the sink for that process. Observed hand-washing sink in FOH with food debris. CDI - EHS instructed PIC to clean and handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed hand-washing sink in men's restroom with no employee hand-washing sign. CDI - PIC was given handwashing signage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink being actively used at 0ppm. PIC indicated that they had recently ran out of bleach. CDI - PIC obtained bleach and corrected ppm.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large vat of pizza sauce in WIC stored on the floor datemarked 5/17 cold holding at 42-43F. PIC stirred pizza sauce with no temperature change. CDI - PIC discarded vat of pizza sauce. Observed cooked penne and spaghetti noodles from 5/15 in lowboy cooler cold holding above 41F . CDI - PIC discarded both items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary white spray b of degreaser below 3-comp sink with no label. CDI - PIC labeled bottle degreaser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wet wiping cloths, one by pizza prep table and one on table next to FOH drink cooler. CDI - PIC voluntarily discarded wet wiping cloths.

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 large vat of pizza sauce in WIC with scoop handle directly in sauce.

4-501.11 Maintain equipment in good repair. Observed microwave used for re-heating foods with rust build up. PIC will obtain new microwave and discontinue use.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outside dumpster with no drain plug. PIC will obtain drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with doors ajar. CDI - Doors were closed.

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 walls with food splash and food debris throughout facility. More frequent cleaning of walls and ceilings required.

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 in WIC with employee foods and drinks stored above food intended for customer sale. CDI - PIC placed employee items in designated tub designated for employees on lower shelf.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee with black gloves on handling raw Philly meat and proceeded to grab sub sandwich bread to prepare customer order. CDI - EHS intervened before the employee could continue to grab other RTE foods from the flip top unit. sub sandwich bread was voluntarily discarded and employee removed gloves and washed hands properly. Further education was given. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a different employee enter WIC with black gloves on and return to pizza station to continue to prepare RTE foods that were not going to be cooked without removing black gloves and washing hands. CDI - EHS and PIC intervened to educate employee on hand washing and glove usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked marinara sauce in plastic 22 qt. container in WIC with date marking 02/17 above 41F. CDI - PIC voluntarily discarded cooked tomato sauce. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cooked penne pasta and cooked spaghetti individually wrapped in low boy cooler above 41F from 02/16. CDI - PIC voluntarily discarded food after taking temperatures along with EHS. 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 .

REPEAT 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 cooked chicken wings stored in single door and double RIF without any form of date marking. CDI - PIC stated chicken wings were cooked 2 days ago. CDI - EHS allowed PIC to date marking cooked chicken wings. 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 cooked pizza sauce cooling in 22qt plastic container with two ice paddles that were not observed not frozen. Initial temperature of pizza sauce was 109F at 3:10PM. PIC with 1 hour left to cool pizza sauce down to 70F. PIC moved pizza sauce to prep sink and performed ice bath incorrectly by not adding enough ice to fully surround plastic container. With 10 minutes left pizza sauce was observed at 90F. PIC quickly moved pizza sauce into smaller metal containers and placed pizza sauce into double door RIF. With 5 minutes left pizza sauce was observed at 88F. PIC reheated pizza sauce to 165F. EHS education PIC on best practices for cooling large portions food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean knife being stored in between the wall and prep table. -CDI- PIC removed the knife and placed it inside 3 compartment sink to be W/R/S.

REPEAT 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 rusted shelves in the WIC causing the shelves to chip and become a possible contaminant for food being stored. Repair or replace rusted shelves.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed upon entry into kitchen no hood filters above pizza oven. CDI - PIC stated hood filters were recently cleaned and reinstalled hood filters.

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 items that were placed in the flip top units without date marks. PIC stated that that the items are date marked in the WIC and the stickers are removed before placing them into the flip tops. -CDI- PIC placed the correct date marks on all of the necessary items that were from larger batches or that have been kept for longer than 24hrs. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oils and spices without labels. -CDI- PIC labeled the necessary bottles/containers of oils and spices with the common name. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of fruit flies by the standing mixer adjacent from the prep table. Keep premises free from insects and pests. (1 pt)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled life being stored in between the wall and prep table. -CDI- PIC removed the knife and placed it int he 3 compartment sink to be W/R/S. (0 pts)

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 rusted shelves in the WIC causing the shelves to chip and become a possible contaminant for food being stored. Repair or replace rusted shelves. (0.5 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for chlorine sanitizer being used in the facility. VERIFICATION REQUIRED*** (0.5 pts)

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 or missing tiles throughout facility. Repair or replace the necessary tiles. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items in flip top across from oven in back of kitchen above 41F (see temp chart). CDI-PIC moved items to WIC to cool down. Facility to begin using TPHC top section of flip top. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 sliced tomatoes slowly cooling (1F/25mins) in WIC due to plastic wrapping covering food. CDI-PIC removed plastic wrap to increase cooling rate. 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 .

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed one knife that went through the wash/rinse process of the 3 compartment sink, but was not set inside sanitizer compartment for sanitizing step and was set to dry near cleaned equipment and utensils. CDI-EHS notified PIC and PIC provided education and knife was submerged in sanitizer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple plastic containers of TCS foods above 41F in top section of sandwich prep top (see temp chart). Unit had ambient temperature of 35F on the top of prep unit and 38F in the lowboy section. CDI-PIC moved items to WIC to cool down as they were in the unit for only 2 hours prior to inspection. EHS spoke with PIC about using metal container for all temperature controlled foods including cheeses, sliced tomatoes, cut lettuce, and all canned produce as well as keeping the lid closed as often as possible due to close proximity across from oven. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic containers wetstacked on the drying board of the 3 compartment sink. PIC separated containers.

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 warewashing in 3 compartment sink in 81F water that was first filled this morning and detergent calls for hot water and does not specify another effective temperature for warewashing. Clean dishes were not greasy/had food residue to sight or touch. CDI-PIC refilled wash basin with 112F water.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one ceiling tile near back kitchen entrance that is not smooth and easily cleanable.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice melting in handwash sink basin. CDI-PIC removed ice. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink by RIFs without soap. CDI-PIC provided bottle of soap

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor dark buildup on ice machine door and shield.

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 sliced meatballs with no cooling rate change in pizza prep top. PIC stated facility slices meatballs and places them into prep top. EHS and PIC discussed storing sliced meatballs in WIC after being sliced to return down to 41F before being placed into prep top. CDI-PIC moved meatballs into WIC to cool. Repeat, but remained at half points due to improvement to sliced tomatoes and shredded lettuce in prep top. 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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one slicer stored on wall banister next to pizza prep station.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food employee dip utensil into sanitizer without proper contact time on 10 seconds after washing utensil to be used again for cooking. CDI-Food employee placed utensil into sanitizer to achieve proper contact time. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer that was stored as clean with remaining residue from meatballs on the backside of slicer blade. CDI-PIC set slicer aside to be re-cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 sliced tomatoes, cut lettuce, and sliced meatballs all above 41F and cooling in main prep unit and pizza prep unit, respectively (see temp chart). Per PIC, items are prepped and set into prep tops without cooling in main WIC. CDI-PIC set items into WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 moderate rusting in middle and bottom racks of WIC shelving. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without a drain plug.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cut lettuce, ricotta, half and half, cooked pastas, and other items in need of date marking. CDI-PIC added correct dates. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 moderate grease build up on the sides of grill and fryer, rusted shelving throughout WIC.

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 Mozzarella cheese not cooling properly. Check at 1133 50F Checked again1231 50F. CDI PIC will put less cheese in pans and and only prep a block at a time. Removed lids to cool quicker, divided the cheese in 2 pans 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 food items being held for 24 hrs without datesCDI PIC, added dates Items 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 pans of Mozzarella over filled with lids on them. Had PIC remove lid and remove some of the cheese from the pans. VR to see if facility is cooling properly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled. PIC labeled containers

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back door held open. CDI PIC closed door

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean, plastic pans stacked wet. CDI - PIC pyramid stacked pans to continue air drying. - 0.5 -

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 buildup of food debris on door gaskets of sandwich prep unit. - 0.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing sanitizer and one containing degreaser not labeled. CDI - PIC labeled bottles at time of inspection.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between wall and prep table. CDI - PIC removed item to the dish area to be wash/rinse/sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coat, purse, and other employee items stored on shelf in dry storage.

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 no separation between damaged and non damaged cans. CDI-cans were moved to another shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed plastic sauce cup used as scoop for feta cheese. CDI - PIC removed cup. EHS discussed using measuring cup or other utensil with a handle. -0.5 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed deep cuts/grooves on cutting board on prep unit across from grill. Resurface or replace. -0.5 points

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 procedures for vomit/diarrhea events. CDI - EHS provided education of the 2017 Food Code requirements and provided guidance documents to PIC. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded shredded lettuce, sliced tomatoes and canned mushrooms in rear prep top unit holding between 44F-48F. Pre-cooked breaded chicken in the RI part of the same unit was holding at 50F. PIC stated items were taken from WIC and RI freezer prior to opening @ 11 am. CDI - Items were moved to WIC and PIC placed work order for rear prep unit. PIC will place TCS items in top of prep unit on ice until unit is fixed. No TCS foods will be placed in bottom of unit until fixed. A VR is required no later than 12/16/21 to check on status of repairs. -1.5 points

4-501.11 Maintain equipment in good repair. -C Observed rear prep unit with food holding temperatures between 44F-48F in top of unit and 51F in bottom of unit. PIC has placed work order for unit.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee touching ingredients for tossed salad with bare hands. CDI- salad was discarded. Employee washed hands and put on gloves to prepare salad.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on door of pizza prep unit. REPEAT (full Points). Owner says that items are on back order. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace/resurface cutting board on prep unit in kitchen area (Deep grooves).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior fo fryers, ovens, refrigeration units, and shelving in kitchen area.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen areas. REPEAT (full points).

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 wings cooling in walk in cooler in too great of volume at insufficient rate to meet cooling parameters. CDI moved to sheet pan and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit in need of replacement.

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 wall in rear prep area missing coping and observed missing tile in pizza prep area.

3-501.13 Use approved thawing methods. Observed alfredo sauce sitting on counter to thaw . CDI moved to walk in cooler to thaw and discussed approved thawing methods.

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on rear prep unit in need of resurfacing or replacement.

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 wall in rear prep area missing coping and observed missing tile in pizza prep area.

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 sauce cooled from last night at 50 degrees . CDI discarded

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit and rear prep unit in need of replacement.

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 cove molding missing at wall to floor interface in rear kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese, tomatoes, cheese, and spaghetti in prep unit held at 49 degrees . Observed thermometer at 50 degrees ambient temperature. It was determined that products had turned thermostat down. Repeat violation cold holding. CDI items placed on time until unit temperature comes down.

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 sauce cooling in minimal ice bath with ice wand in too great of volume and inadequate ice bath. CDI moved to prep sink and surrounded product with ice and proper cooling achieved. -0 points-

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 cove molding in need of replacement in freezer area at wall floor interface. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par-cooking raw chicken wings. Chicken wings are raw on the inside. Ensure to receive prior approval for non-continuous cooking. CDI PIC voluntarily discarded chicken wings and EHS discussed non-continuous cooking and process for approval.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold holding between 42-44F in the flip top/reach in unit (see temp chart). Ambient temperature of the unit was 44F. CDI PIC fixed cold holding setting in the reach in unit and placed items to the walk in cooler to rapid cool. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the establishment. Ensure to increase pest control methods.

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 2 large containers of pizza sauce above 41F (see temp chart). PIC stated that pizza sauce is made from mixing cans and was made overnight and left to cool in the walk in cooler. EHS determined that pizza failed to ambient cool properly. CDI EHS discussed proper cooling methods and PIC voluntarily discarded containers of pizza sauce.

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 containers of cut tomatoes, cut lettuce, and mozzerella cheese prepped the day before without a date label. CDI PIC added date labels during the inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked sausages held past 7 days (dated 1/19). CDI PIC voluntarily discarded sausages.

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 metal stockpot of pizza sauce and large covered plastic container of pizza sauce tht failed to cool properly (see violation #18). Ensure to use methods such as shallow pans, uncovered, and smaller portions when ambient cooling. CDI PIC voluntarily discarded containers of pizza sauce.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with a non-functioning thin-probe thermometer. Verification required in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces of slicer and gaskets/shelves with food debris build up. Ensure to increase cleaning frequency. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and bags stored on dry storage shelf with cans. Ensure to designate an area for employee items. CDI PIC removed items.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee washing a wiping cloth in handsink. CDI- Stopped, directe to wash in prep sinks. Only use handsinks for handwashing.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Sauce buckets were not covered in WIC. CDI- Covered with tin foil.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Crevices of slicer soiled with food debris from last night. CDI- Broken down and cleaned. Assure all interior crevices of slicer are thoroughly cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer spray bottle recorded at 0ppm bleach. CDI- Dumped out.

6-501.111 Keep the premises free of insects, rodents, and other pests. Minor prescence of fruit flies below prep sink near drain. Keep area/drain clean via pest control methods.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Some gaskets in need of cleaning.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drink stored on prep table as well as on top shelf in WIC.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was touching RTE pasta with bare hands. CDI- Pasta discarded. Do not touch RTE foods with bare hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Employee was placing 80F pasta in small individual baggies to cool down. CDI- Pasta dumped onto sheet tray to properly cool down.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Paper towels provided.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Sliced ham, salami, and pepp. all had a date of 1/9/18. Upon inquiry, it was determined that was the wrong date. Date was not changed when food was switched out. CDI- Date changed to 1/14/17. REPEAT- Points not esclated because date marking practice last inspection was different.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. CDI- Doors closed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two containers of pizza sauce in WIC uncovered and unprotected from physical contaminants. PIC stated it was like that from the cooling stage. Cover products when cooling is finished. CDI- Sauce covered.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked lasagna in reach in coolers with no date. Lasagnas were from a frozen batch that was labeled 8-24-17. However, no pull/thaw date was recorded on lasagnas in reach in unit. PIC stated they were thawed on 9/9. CDI- Date added to lasagnas. Assure a thaw date is added when frozen products are thawed.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal food stored above facility food in WIC. CDI- Personal food moved and segregated.

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 Employee touched cooked RTE pizza with bare hands bringing pizza out of oven. CDI- Informed employee never to touch RTE food with bare hands.

4-501.114 Maintain sanitizer at correct concentrations. -P Bleach sanitizer in 3 compartment sink recorded at 0ppm. CDI- Sink drained and re-filled.

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 Pasta in reach in cooler had a date of 4/13, exceeding 7 day window. CDI- Product discarded. Facility had good date marking.

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 Pizza brought out at oven at 1:20 but was not recorded as a start time at TPHC sheet. CDI- Time recorded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths on prep table. Store in sanitizer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Wood cutting board in need of replacing or re-surfacing as they have deep cuts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE sausages and chicken in reach in freezer. CDI- Chicken moved to bottom.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed packages of ravioli, eggplant, and pepporoni all opened with no date mark. CDI- Products dated. 3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked lasgna in freezer with no date mark. CDI- Product dated. REPEAT.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed open bag of sausage and pepporoni in WIC with no date mark. CDI- PIC dated bags.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bucket of sanitizer was not labeled. CDI- PIC labeled bucket.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Thin probe thermometer was not properly functioning. Fix or acquire new thermometer. VR.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in handwash sink. CDI- PIC explained to employee that hand washing sinks cannot be dumped in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, cut tomatos, deli meat, and cheese in a unit all holding at temps above 45F (see chart). Thermometer read 51F when placed in unit. CDI- PIC stated repair man was on the way. Repair-man came and fixed unit so it was reading proper temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped lettuce in WIC reading 63F in container with lid on. CDI- Lid was removed and temp of lettuce dropped.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not a certifed manager. PIC stated he had his class to become a certifed manager upcoming soon. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed frozen lasgna,sliced turkey, and chopped sun-dried tomatos that was not date marked. CDI- Explained date marking procedured for frozen foods. All items were date marked according to date they were prepared

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and salt shaker unlabeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on flooor. CDI- Bucket was moved. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep table. CDI- Wiping cloth moved to sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer maintained at the correct concentration. Observed sanitiszer in bukcet recorded at 0 ppm chlorine.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups stored unprotected. Protect from contamiantion. REPEAT.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC does not have the CFPM certification. A person in charge with the certification shall be present during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Marinara sauce left on hot hold container with no temperature control. Sauce read 67F and was left in container since 10:30am. CDI- Sauce was heated to 190F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Lasgna prepared and frozen was not dated. Ham, turkey, and sausage were dated but not correctly. CDI- All 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 - Repeat - Time for pizza sauce was not placed on time chart. CDI- Time placed on chart. Establishment must follow procedures at all times.

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 - Repeat - Two containers of shredded lettuce read 49F were tightly covered. Mozerella cheese shredded per day is tightly covered. Monitor temperatures to ensure that it reaches 45F or below within 4 hours. CDI- Items loosely covered.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts - Single service cups stored unprotected. To avoid contamination store cups in dispenser or in orginal plastic covering.

Repeat Non-Compliance: 2-401.11 (A) Employees shall eat, drink or use any tobacco products in designated areas where contamination of food; clean equipment, utensils and linens; single service items and single use items; or other items will not occur. Observed employees eating on the wooden prep table over top of clean equipment and food item storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump a drink cup into handsink CDI by instruction of dumping drinks in other areas and instruction to clean hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods such as chopped lettuce, cooked mushrooms, marinara sauce and sliced tomatoes at temperatures above 45 degrees in the facility. CDI by PIC discard or rapid recooling in walk in refrigerator.

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 records with time of foods being recorded, but not temperature as required in TPHC agreement. CDI by instructing PIC to also record temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce in a large, tall container at 45 to 46 degrees. PIC stated that it was cooked yesterday and placed in walk in for cooling in the large container. All other items in the walk in observed to be 40-42 degrees. CDI by instructing PIC to use shallow pans instead of tall containers.

Repeat Non-Compliance: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on a prep surface. CDI by instructing PIC in proper wiping cloth procedure.

(A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. OBSERVED EMPLOYEE DRINK STORED ON TOP OF PAPER TOWEL DISPENSER AT HANDSINK AT KITCHEN DOOR WAY ENTRANCE. CDI BY REMOVING DRINK FROM THAT LOCATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. GENERAL COMMENT OBSERVED WET WIPING CLOTHS RESTING ON SURFACES. OBSERVED DRY CLOTHS SOILED WITH FOOD DEBRIS. STORE CLOTHS IN BUCKETS OF SANITIZER WHEN NOT ACTIVELY USED.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-202.11 Food-Contact Surfaces-Cleanability OBSERVED ONE SPLIT GASKET ON PIZZA MAKE PREP UNIT AT FRONT, ON LEFT PREP DOOR. REPLACE TORN/SPLIT GASKET

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. GENERAL COMMENT OBSERVED HOT WATER IN WASH COMPARTMENT OF 3 COMP SINK AT 84F, WHILE STAFF ACTIVELY WASHING DISHES. CDI BY HAVING STAFF ADD HOT WATER TOI BRING TEMPERATURE TO AT LEAST 110F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED FOOD DEBRIS AND RESIDUE MATTER COLLECTING ON MULTIPLE REFRIGERATION GASKETS. CLEAN GASKETS

GENERAL COMMENT4-903.12 Prohibitions(A) Except as specified in ¶ (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (5) Under sewer lines that are not shielded to intercept potential drips;OBSERVED SINGLE SERVICE NAPKINS STORED IN CABINET UNDER DRINK FOUNTAIN SEWER LINES. DO NOT STORE SINGLE SERVICE ITEMS UNDER SEWER LINES.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-202.11 Food-Contact Surfaces-CleanabilityGENERAL COMMENTOBSERVED ONE SPLIT GASKET ON PIZZA MAKE PREP UNIT AT FRONT, ON LEFT PREP DOOR. REPLACE TORN/SPLIT GASKET

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED SOILED GASKETS ON SANDWICH MAKE FLIP TOP & PREP UNIT, REACH-IN UNITS, AND WALK-IN DOOR. CLEAN GASKETS

6-305.11 Designation-Dressing Areas and Lockers(B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.OBSERVED EMPLOYEE BELONGINGS STORED AMONGST/COMMINGLED WITH RESTAURANT RELATED ITEMS IN THE DRY STORAGE AREA.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringDo not use absorbent materials to line equipment. OBSERVED ABSORBENT CARDBOARD LINING BOTTOM OF PREP TABLE IN KITCHEN. USE NON-ABSORBENT MATERIAL TO LINE SURFACE

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTMaintain all equipment and utensils in good repair / smooth and easily cleanable. OBSERVED 2 SPLIT/TORN GASKETS ON 3 DOOR REACH-IN UNIT. REPLACE SPLIT/TORN GASKETS.