LORENZO`S PIZZERIA

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dishwasher at 0ppm chlorine at time of inspection. CDI- PIC called Ecolab and technician came to service dish washer while EHS was on-site and replaced sanitizer container. EHS observed dishwasher sanitizer at 200ppm before leaving facility. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked eggplant, 4 containers of cut meatball, sliced ham, and ricotta in prep unit cold holding above 41F. At the time of temperatures being taken for those food items, ambient of cooler was 54F and cooler was observed having many containers in the unit preventing adequate airflow. CDI - PIC voluntarily discarded out of temperature TCS foods and it was observed that once more space was made in prep unit to allow for adequate airflow prep unit ambient lowered to 39F. PIC also had maintenance come out during inspection to lower the temperature of the prep unit while EHS was on site. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many small flying insects throughout facility. 6-202.13 Properly locate mechanical insect control devices. Observed 2 sticky insect strips located directly over prep tables with many pests stuck to strips. PIC instructed employee to replace and move strips away from food prep surfaces to preclude potential contamination. -0-

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 cardboard lining shelves in WIC, storage racks, and along the flooring around fryers/stove. Replace cardboard with nonabsorbent, smooth, and easily cleanable surface or resurface all racks. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpsters open at time of inspection. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in shared dumpster. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout facility to have buildup of dust. Increase cleaning frequency. 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 missing baseboards in dish area and next to floor stand mixer. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed staff bottle of water stored above restaurant supplies.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed non-pasteurized shell eggs in walk in, a single egg on 2 different upper shelves over RTE. Flat stored correctly. CDI-eggs returned to flat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry/watches on food staff.

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 ice wand in freezer unwrapped and on shelf with visible soil. Dough pans sitting on top of rolling bin. Watch where pans are being sat since the dough touches the bottom of the pan above it.

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 missing baseboard near 3-comp sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine, used for customer drinks, with visible dark buildup in interior and along plastic ice shield. Increase frequency of cleaning. -CDI- PIC drained and properly cleaned ice machine.

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 cardboard lining shelves in WIC, with visible dark/green growth on cardboard. PIC stated cardboard is used to conceal rusted shelves and replaced every two weeks. -Shelves in WIC must be nonabsorbent and easily cleanable to prevent bacterial growth. -Replace cardboard with nonabsorbent, smooth, and easily cleanable surface. - PIC replaced old cardboard with clean cardboard during inspection.

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 both prep sinks in kitchen separating from wall, with visible gaps between sink and wall. Re-seal prep sinks to wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods inside overfilled back fliptop and lowboy above 41F (eggplant, veal, chicken, penne pasta, garlic and oil mixture, stick butter, shredded cheese). CDI- PIC voluntarily disposes of items. PIC states they will monitor equipment and keep less filled so air flow is not blocked going forward. (-1.5)

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 several TCS foods inside lowboys without date mark. CDI- PIC date marks items with prep/open date of this morning. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in 84F water. CDI- Food handler adds hot water to bring temp above 135F. (-0)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed beef ajou in backflip top stated to be on TPHC still in cooling process at 48F. CDI- Employee places in WIC for rapid cooling preceding TPHC. (-1.5) 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no labels at fliptops or pizza counter where TPHC is deployed. CDI- PIC labels items with 4 hour window. (-0)

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 unlabeled spice containers near stove. CDI- Employee labels with common names. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit fly's near cans at dry storage. EHS recommends increasing frequency of pest control visits as required. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari above tomatoes in the walk-in cooler. Observed unpackaged raw shrimp above ice cream in the reach-in freezer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above ready-to-eat products in the walk-in cooler. CDI - All items were moved to the correct order.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans in the back storage area. CDI - Items were removed to be returned to the supplier.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on the left side dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on both dumpsters.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain flies in dish area. Facility is actively working to prevent and eliminate pests.

4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing sanitizer- chlorine sanitizer in need of replacement. PIC called EcoLab rep to check on sanitizer replacement and confirmed that sanitizer will be replace tomorrow. Facility will wash utensils in under counter dish machine and then sanitize in 3 compartment sink. Sink & surface sanitizer observed at correct concentration. REPEAT - Points not increased during this inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed plate of employee food stored on top of food containers in prep top. Observed employee food stored on shelf above prep top. CDI - food was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw ground beef stored over mushrooms and cooked meatballs in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tray of stromboli dated 4-25 and 4-26 in WIC. REPEAT. CDI - PIC 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in container of water at 92 F. CDI - food employee removed water.

4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing sanitizer. CDI - Commercial rep was called during inspection and was able to repair the machine to achieve an adequate sanitizer concentration.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of ground beef in WIC datemarked 3-08. Date represents the day when commercial package was opened according to PIC. CDI - PIC voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 container of pizza sauce cooling on prep counter with ice wand inside. Sauce remained at 46 F after 20 minutes. CDI - PIC moved sauce to WIC, actively stirred with ice wand and sauce dropped to 43 F after 30 minutes. Inspector advised PIC to monitor temperature of cooling foods and use effective cooling methods as necessary. 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 .

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 rolling bin of flour and small containers of spices on prep top with no label.

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 debris on shelves in WIC shelves above covered food containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 uncovered container of marinara sauce registering at 114 F in steamwell. Kitchen employee stated that the product had been left uncovered for lunch rush, prior to EHS arrival. CDI - Product re-heated to 170 F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x2 bottles of Elmer’s Glue stored with dry goods on shelving unit. CDI - Items removed. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed x2 spray bottles of chlorine sanitizer registering at concentrations > 200 PPM. CDI - EHS educated and sanitizer remade with concentrations of 100 PPM. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of ibuproben stored with dry goods on shelving unit. CDI - Medication removed to designated area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 large deep container full of marinara sauce cooling inside walk-in cooler. Product registering at 46 F in the center and 42 F - 43 F on the sides. PIC and employee present confirmed that the product had been put inside WIC for cooling prior to EHS arrival. CDI - x2 ice wands used to stir marinara sauce. Product registered at < 41 F after 10 minutes of active stirring.

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 x1 damaged kitchen floor tile with water pooling inside. Repairs needed.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods co-mingling with retail foods inside walk-in cooler and employee foods stored on prep counters. CDI - All foods removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods > 41 F inside lowboy reach-in unit. Refer to temperature chart. Employee present stated that these products were from previous day. CDI - All products voluntarliy discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 container of diced ham without its date marking. Employee present confirmed first use date as 8/1/22. CDI - Product date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled chemical spray bottle at chemical storage area above dish machine. PIC confirmed contents as Ecolab peroxide multi surface cleaner/disinfectant. CDI - Product labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep table.

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 single service plastic cups being used as scoops inside containers of sugar and parmesan cheese. CDI - Utensils removed and discarded.

4-501.11 Maintain equipment in good repair. Observed water pooling inside cook line lowboy unit. Repairs needed.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys stored with dry goods on shelving unit next to upright reach-in freezer and cell phone stored with retail items on shelving unit above prep table.

6-301.14 Post a handwash sign at each handsink. Observed faded handwashing sign at kitchen hand sink. CDI - EHS provided hand washing signage and PIC posted.

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 not meeting cooling parameters. Recorded product temperature of 45 F on sides of container and 38 F in the center. CDI - PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed large deep container full of marinara sauce cooling inside walk-in cooler. Product date marked for 5/29/22; facility had been closed on 5/30/22 for the holiday. CDI - Product voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed foods stored on floor in kitchen. CDI - All products relocated to shelving units.

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 foil carry out containers stored on floor in kitchen. CDI - Box relocated to shelving unit.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys stored with dry goods on shelving unit next to upright reach-in freezer. CDI - Item removed to designated area. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored on prep counter. CDI - Removed to designated area.

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 pasta 45-46 F inside lowboy reach-in unit. Employee present stated that the product was recently taken out of unit for the lunch rush. CDI - Products relocated to upright freezer to cool down to < 41 F.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep table. CDI - Removed.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food comingling with facility foods in the prep (lowboy) reach in across the stove. CDI - Item taken to designated area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

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 container of flour with no label. CDI: container labeled. -0-

4-501.11 Maintain equipment in good repair. Observed pizza prep unit with torn gasket. Recommend to replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed pipe at back hand sink leaking water. Recommend to repair. -0- 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray nozzle at the 3 comp sink with no air gap between the flood level rim of the sink. Recommend to repair to have an air gap between the spray nozzle and the sink flood level rim. VR within 3 days. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food comingle with facility food ingredients in the prep reach in across the stove. CDI: item was moved to the bottom shelf of the unit. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build-up across white catch plate inside ice machine. PIC stated that the ice machine was recently serviced/cleaned. CDI - PIC cleaned the catch plate during today’s inspection. EHS recommend thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed cooked pasta holding at 44 F in lowboy unit. Food employee stated that the time EHS arrived was just after lunch rush and the product was taken out of cold holding several times today. CDI - Product was taken to WIC to quickly cool 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 pizza sauce cooling in large deep pot without any active stirring. PIC stated that the sauce was made an hour prior to EHS arrival. CDI - Food employee used 2x ice wands to actively stir product for several minutes; temperature began decreasing towards 41 F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-use and single service articles stored on floor throughout premises. CDI - PIC relocated items to nearby shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test kit unable to detect dish machine chlorine sanitizer concentration due to being water damaged. PIC could not produce a functional test kit during today’s inspection. VR required.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered receptacle inside female restroom.

2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed employee watermelon stored in WIC above customer food and employee drinks and items stored above customer dry storage items on shelving by ice machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black buildup inside ice machine.

3-202.15 Food packaging has to be in good condition, intact and protect the food inside. Observed 7 cans of roasted red pepper strips dented but stored among the good cans. CDI - Items taken to back area for discard/credit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shrimp stored above olives, cucumbers, and tomatoes in WIC. CDI - Items stored 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 Observed several large containers of shredded mozzarella cheese in WIC not date marked. Items were prepped on Monday. CDI - Items dated. No signature needed due to COVID-19 guidelines.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed pizza sauce start cooling process in WIC but only drop 1 degree in 13 minutes. CDI - Item was stirred and ziploc bags of ice were placed inside for faster cooling. Item only dropped 4 degrees in 36 minutes. Item placed in freezer.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza sliced placed on TPHC, written procedures were provided, but items were not time stamped. CDI - Items time stamped.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in large deep pot without any active stirring. CDI - Bags of ice were placed inside sauce and item was placed into freezer for faster cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on floor of dough WIC and dry storage shelving next to WIC. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling a container of water from handsink in back kitchen area. CDI - Educated employee on using handsinks ONLY for handwashing. Employee filled up container at prep sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed bucket of pizza/tomato sauce in WIC cooling from last night but was still 51F-57F. Item did not cool at a proper rate. CDI - Item voluntarily discarded. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed large pot of pizza sauce in WIC #2 maintaining temperature of 44F. CDI - Item voluntarily discarded. Repeat violation, but much improvement since last inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza prep unit and kitchen prep unit placed on time control and time stamped on time chart, but there are no written procedures. CDI - TPHC template emailed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in WIC #1, WIC #2, reach in units in kitchen, and prep unit in pizza prep line maintaining temperatures above 41F. See chart above. CDI - Items that have passed 4 hours were voluntarily discarded. Other items were taken to freezer for quicker cooling. Some items (pizza sauce at pizza line and marinera at pizza line) will be placed on time control.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling soiled utensils and cleaning the sink area. Employee then began unloading clean utensils from the ware washing machine without engaging in a handwash. CDI- PIC educated employee of washing hands after handling soiled utensils. Employee washed hands, utensils were rewashed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside the ice machine. Clean machine more frequently between deep cleanings. CDI- Ice machine cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F. See temperature chart. All items in cold holding must be maintained at 41F or below. CDI- Items in prep coolers moved to walk in cooler.

4-501.11 Maintain equipment in good repair. Observed split gaskets on refridgeration units.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored on the shelf above ready to eat foods in the walk in cooler. Raw ground beef was stored on top of a bag of ready to eat meatballs in the walk in cooler. Do not store raw animal foods over anything other than other raw animal foods. CDI- Storage order rearragned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of window cleaner with no label. CDI- Spray bottle properly labeled.

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 that was made this morning then placed directly in the prep top cooler. Pizza sauce was 50F. Pizza sauce must be at 41F or below before placing in the prep top cooler. These coolers are designed to hold temperatures and will not properly cool TCS foods. CDI- Pizza sauce moved to walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic container with no scoop stored in the parmesean cheese. Only a scoop with the handle not touching the food can be left in any type of food container.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored intermingled with facility equipment. CDI-The drinks were either moved or discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese being stored ontop of the flip top unit. The product was above 45F. CDI-The large container was placed back into the reach in cooler to maintain temperatures.

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 missing cove molding between the clean equipment shelving and the 3-compartment sink. Have replaced.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present upon arrival of EHS. PIC arrived ~15 minutes into inspection but food was prepped while no PIC was present.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in freezer. 4-502.11(A) Maintain utensils in good repair. Observed damaged plastic containers in walk in cooler and stored as clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light debris build up on shelving in kitchen area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish employee going from dirty to clean without washing hands. CDI Food employee directed to wash hands.

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 sausages cooling at room temperature; after 1 hour had lapse temperature of product had only cooled 5 degrees and still above 70 degrees. Cooling rate was .08%, if intervention had not occurred product would not have met parameters. CDI Product was placed on a ice bath for quick cool down.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of tomato sauce hot holding below 135 degrees. CDI Product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf At time of inspection observed deep pan fully stacked with sausage cooling at room temperature. CDI Product was placed in walk in cooler to help cool down faster/spread out. Observed cheese in walk in cooler being tighly covered while in the cooling process. CDI Cheese was opened to allow cold air to vent.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed front cutting board in need of resurfacing/replacing. Make sure to keep in good repair.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed nonabsorbent tiles in bathroom. PIC is working towards replacing all tiles. 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 missing wall cove around dry storage and under ware washing. Make sure to keep in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vents in the bathrooms. Make sure to increase cleaning frequency. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon arrival to food establishment did not observe a certified food protection manager. CDI PIC showed up within 10 minutes; points will be not deducted. PIC is working towards making food employees a certified food protection manager. If seen in next inspection, points will be deducted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon entrance observed pitcher of water being stored in back hand sink. CDI Pitcher was removed. Observed food employee rinsing thermometer off in hand sink. CDI Food employee stopped and directed to clean thermometer at ware washing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat. CDI PIC rearranged items to place produce below ready to eat foods. REPEAT Points not increased due to last inspection unable to get a corrective action or PIC to comply. Due to compliance today, points not increased.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few items with food debris on it. CDI Items returned to ware washing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle reading more than 200 ppm for chlorine. CDI Bottle was diluted to 100 ppm for chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta in reach in unit cold holding at 51-52 degrees. Observed lettuce in walk in cooler cold holding 48-49 degrees. CDI Product was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage, eggplant, riccotta, eggplant (back room) not labeled. CDI Items were allowed to be back dated. REPEAT VERIFICATION REQUIRED 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed stromboli date marked for 11/10 and at 42-43 degrees. CDI Product discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler. Make sure to store 6 inches off the floor. *Facility has new racks that they will be installing to move food off the floor; General comment to ensure it happens in next inspection.*

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint at time of inspection. Make sure food employee wear hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow items to air dry so sanitizer will work effectively.

4-501.11 Maintain equipment in good repair. Observed split gaskets, gasket not longer attached throughout the facility. Make sure to keep in good repair. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surface shall be corrosion-resistant, nonabsorbent and smooth material. Observed food establishment lining shelves with paper. Make sure to use material for nonabsorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan on front with dust being exposed to food contact surfaces and food. Make sure to increase cleaning frequency.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed nonabsorbent tiles in bathroom. PIC is working towards replacing all tiles. REPEAT Will give a second opportunity to get into compliance. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vents in the bathrooms. Make sure to increase cleaning frequency. 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 counter on pizza station in need of repairs. Observed hole in wall beneath back hand sink. Make sure to keep in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and charger being stored over make line. CDI Items relocated. Observed employee items comingling on bottom shelf with food establishment ingredients; items were moved to correct partition. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. The PIC at the food establishment did not have certified food protection manager certificate. The PIC was unable to answer any questions regarding hand washing procedures, cooling parameters, cooking temperatures, how food employee clean/sanitize food contact surfaces or the policy regarding informing employees of employee health policy. Make sure PIC have control of food establishment and know correct food safety handling. REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC informed that food employees have not signed off on any documentation and when asked what things are reported discussed head colds and flus. Make sure all food employees are aware of the big 5 symptoms and illnesses required to be report. Unable to get a corrective action so points deducted.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing for long enough at back hand sink. CDI Directed food employee to rewash for longer. 2-301.14 Wash hands after activities that contaminate them. -P Observed front counter food employee answering phone then proceed to don gloves for food serving/preparation. CDI Food employee stopped and directed to wash hands. Observed food employee answer cell phone then proceed to put food up. CDI Food employee stopped and directed to wash their hands. Observed food employee handling raw beef tube then proceed to don gloves for food preparation. CDI Food employee stopped and directed to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef meat tube being stored on cutting board at flip top unit where food employee was actively preparing ready to eat food such as salads and chicken parmesan. CDI Food employee directed to put beef up until able to work with it; food employee complied. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed box of tomatoes being stored over ready to eat food such as dressings, cheeses and washed produce. Box of tomatoes states was treated with fungicide and coated which leaves to believe not washed yet. CDI Unable to get a corrective action so points were deducted.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener heavily soiled. Observed slicer with lint on it; most likely from where towel drying occurred. Make sure to keep items clean. CDI PIC will have items cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 5 strombolis, more than 12 calzones with cheese and sausage that were cold holding above 45 degrees. CDI Product was discarded. *Checked temperature of unit; getting 39 degrees. Due to product tightly wrapped in plastic and some were prepared more than a few days ago think that items may not have been cooled properly. Due to uncertainity items were documented under cold holding.*

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 meatballs, ham and sauce in walk in cooler without a label on it. Observed eggplant at reach in unit without a label on it. Observed heavy cream without a date mark on it. Observed milk in wic without a date marking. CDI Unable to get a corrective action so full points taken. REPEAT VERIFICATION REQUIRED. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken stromboli date marked for 10/19. CDI Product was discarded.

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 Upon arriving to food establishment, observed pizza not marked with begin/end time. REPEAT VERIFICATION REQUIRED. *Second inspection full maxed out on points, will speak to owner regarding how to correct this going forward or potential risk control plan/ITS.*

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee PEPTO BISMOL and COLD MEDICINE being stored on dry storage with food ingredients and above. CDI Unable to get a corrective action so points are deducted.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed food particles in gluten free flour. Make sure to sift after each use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees performing food preparation not wearing hair restraints. Observed food employees wearing braclet and ring with a stone in it. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board up at pizza slice station in need of beign resurface. Make sure to keep in good repair; resurface or replace. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink faucet knobs no longer attached to wall and cold water not operating (Water is really hot, would discourage employees from washing hands). Make sure to keep in good repair.

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 dust on ceiling and shelves holding clean equipment above ware washing. Make sure to increase cleaning frequency. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles in restroom that are absorbent that have water damage (mens). Make sure to replace with nonabsorbent tiles. 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 two lights under hood; make sure to keep in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, coffee and personal items comingling on dry storage rack with food establishment food items. Make sure to have a designated area for personal items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. During the first 10 minutes did not observe a certified food protection manager. CDI Spoke to PIC regarding this, last warning if seen in the next inspection will deduct full points regardless of how many minutes PIC was not present.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked with a pitcher of water. CDI Pitcher of water removed.

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 stromboli and calzone at room temperature cooling; based on time/temperature parameters product would not have hit if intervention had not occurred. CDI Items were moved to walk in cooler.

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 4 strombolis made on Monday without a date mark. CDI Items allowed to be back dated. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas kept on time not marked with begin and end time. CDI All pizzas were discarded. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed strombolis and calzone cooling at room temperature; during inspection took a begin and end temperature and observed no temperature decrease. CDI Calzones and stromboli were moved to walk in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement. Make sure to keep in good repair; resurface or replace.

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 mozzarella sliced up for a few days on yesterday and not date marked. CDI PIC had mozzarella marked with open date. REPEAT Points not escalated due to one item out of 100; overall good job with 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 Observed pizza on time being marked with begin time after processing all the pies for display and no end time written. CDI Spoke to PIC that have to write down the begin time accurately; making sure it matches with the 4 hour time frame. Make sure to mark with the end time. Pies marked with end time. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees actively involved in food preparation with no hair restraints. Make sure they wear hair restraints to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusty shelving throughout in units. Observed split gasket on reach in freezer. Make sure to keep in good repair. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris on shelving in reach in units and gaskets. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink faucet attachment has come loose. Make sure to keep in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to waste receptacles. Make sure to keep closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. *Shared facility; will follow up with other establishments regarding this.*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vents in kitchen ceiling. Make sure to keep clean. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunchbox and container of employee food being stored over food for the food establishment. Make sure to store below to prevent possible contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entry to food establishment, did not observed a certified food protection manager.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not using protective barrier to turn faucet off. CDI Spoke to food employee and PIC regarding cleaning procedure.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at hand washing sink by pizza station and no hot water in bathrooms. CDI PIC is having a new water heater placed in. VERIFICATION REQUIRE REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and build-up on slicer, can opener, sticker residue on pans/equipment, and build-up on ice chute. CDI Spoke to PIC regarding this; items returned to ware washing; ice chute will be cleaned.

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 strombolis marked for 2/27. CDI Items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza on time not being marked with a end time. CDI PIC marked end times.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and aqeous solutions not labeled. Make sure to label all working containers of food/food ingredients.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in walk in cooler and reach in. Make sure to replace/repair. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for quat ammonium expired 4/2014 and 6/2016. VERIFICATION REQUIRED

5-501.17 Provide a covered waste bin in female restrooms. Observed a trash can with no lid in womens restrooms. Make sure to obtain a lid.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed doors open; drain plug that has come apart on trash receptacle and trash bags on the concrete with liquid. **Shared facility will contact other food establishments within next visit to ensure area is clean.**

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 splatter on walls, dust on ceiling and vents.Make sure to increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a plastic pitcher stored in the back room hand wash sink. CDI-The pitcher was removed. Only use hand wash sinks for handwashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato sauce prepared 12/21 at 55F in the walk in cooler. CDI-The product was discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three large containers of tomato sauce cooling with tightly covered lids in the walk in cooler. CDI-The product was moved to thinner containers to allow for rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed products stored on racks less than 6 inches in the walk in cooler, and a container of chicken stored on the floor in the back walk in cooler. CDI-The chicken was removed and placed onto a shelf. Work on having the shelves moved upward to allow food product to be at least 6 inches above the ground.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic cup stored in the dried croutons containers. The cup had no scoop handle. CDI-The cup was removed and discarded.

4-501.11 Maintain equipment in good repair. Observed shelving units in the walk in cooler with rust buildup. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer easily cleanable due to the deep grooves. Have resurfaced or replaced.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one of the two water heaters go out. This water heater only supplies hot water to the hand wash sink near the pizza prep unit and the bathrooms. The other water heat supplies hot water to the dish machine and the back kitchen is working fine. Instructed employees to stop using this particular hand wash sink until the unit is repaired. A maintanace request has been made and an operator will be out access the unit. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE THAT THE WATER HAS BEEN REPAIRED AND IS WORKING PROPERLY.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed stock pot of tomatoe sauce at 48F and plastic tub of marinara at 64F from the night before. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pepperoni and tomatoe sauce that as at 50F and no one knew used it for the day. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed marinara sauce in deep plastic container and stock pot cooling in walk in units. CDI items discarded. Facility can place cans in cooler and start with a cold product for storage or make sure they separate marinara into smaller portions to cool quickly within 4 hours. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC not present for first part of the inspection. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara holding at 127F. CDI reheated.

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 calzone and stromboli sitting on top rack above prep to cool and penne and speaghetti pasta cooling in deep plastic containers. CDI items moved and changed from containers.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water at 98F.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC not present for first part of the inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed meatballs that were reheated to 117F. CDI items placed back on stove to finish reheating.

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 employee record start time for pizza at 11am when it was after 10am. CDI times changed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food wearing a bracelet and watch. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee working with food without a hair restraint. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash bin in womens bathrooms. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets in bathrooms that were soiled.

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 split gaskets and rusting shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and speaker stored on top of shelves and food containers on back dry storage rack.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in kitchen need to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in walk in rusting . -0 points-

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in ladies room. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marina sauce in steam pot in front area at 94 degrees pot was not plugged up . CDI PIC discarded 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 ham, soup and other items not date marked. CDI PIC labled items.

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 Sausage taken to cooler tighlty covered. CDI PIC uncovered sausage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils in prep area not labled. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in kitchen and in front prep area in need of resurfacing or replacement. -0 points-

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Chef washed hands but then recontaminated hands by touching faucet handles with bare hands to turn water off. CDI - Instructed chef to use a paper towel to turn water off; this will prevent recontamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Drink pitcher in handsink at rear kitchen; no papertowels available at handsink in men's restroom or icecream bar. CDI - Pitcher removed; papertowels stocked.

General Comment 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw ground beef and raw philly steak meat stored above bread in reach in freezer. CDI - Rearranged freezer with raw items on bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up inside tea nozzles. CDI - Removed and cleaned during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara sauce holding below 135F in steam pot near pizza slice area. CDI- Sauce removed and sent to kitchen for reheat.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Calzones holding at 50F in front prep cooler. Cooler adjusted down. Product moved to walk in cooler. CDI

General comment 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 open gallon of milk with no date mark in prep cooler at icecream bar; one pan of cooked sausage dated 3-27-15 in kitchen walk in cooler. CDI - Sausage was discarded; milk was back dated.

General Comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with orange liquid inside. CDI - Staff dumped bottle.

General Comment 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 two plastic tubs of mozzarella cooling with lids on in walk in cooler. CDI - Lids removed to allow air circulation.

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. Scoops with no handles stored in containers of flour and semolina. CDI - Scoops removed. Use scoops with handles. Repeat.

General Comment 4-501.11 Maintain equipment in good repair. Shleves in pizza walk in becoming rusty. Paint of replace.

General Comment2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed chef change gloves without washing hands in between. CDI - Chef removed gloves, washed hands, and donned clean gloves before returning to work.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels or soap at handsink; ice cream scoop stored in handsink. CDI - Scoop sent to dish area for processing, soap and paper towels stocked. Repeat violation.

General Comment3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tomato sauce in steam table held below 135F. CDI - Reheated to 165F+

3-501.13 Use approved thawing methods. Shrimp thawing in standing water. CDI - Shrimp placed under running water.

General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter top. CDI - Relocated to sanitizer.

General Comment3-304.12 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. Scoop with no handle stored in flour bucket. Replaced with handled scoop.

General Comment4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust accumulation on wire shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser by pizza make station not dispensing. CDI - Placed paper towel by sink until dispenser is operational.

4-501.114 Maintain sanitizer at correct concentrations. -P. Sanitizer dispenser empty while filling sanitizer in 3 compartment sink, tested at 0ppm. CDI - Sanitizer concentrate refilled, sanitizer tested at 200ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin prob thermometer available, dial stem only. VR - Will return within 10 days to verify compliance.

3-301.11 No bare hand contact allowed with RTE foods, unless food is immediately cooked to 165. Observed employee cutting mushrooms with bare hands. CDI- Employee corrected, put on gloves.

4-501.114 Maintain chlorine sanitzer at 50 ppm-200 ppm to be effective. Dish machine not sanitizing, reading 0 ppm on test strip, Machine needs repair. Use manual dish washing and sanitizing at 3 comp until repaired. Dishes washed in machine were re-washed and sanitized.

3-501.17 and 3-501.18 Date mark all required TCS/RTE foods and maintain 7 day shelf life for all required foods. Observed some foods being misdated with old date stickers on them and observed a couple different foods stored longer than 7 day shelf life. CDI- Food properly dated, out date foods properly disposed of.

3-501.19 Follow approved TPHC procedures and keep written copy of procedures available. Observed pizzas not being time marked per approved procedures. PIC could not locate pizza TPHC procedures, only the homeade rolls procedure. CDI- Pizzas properly time marked, gave PIC copy of TPHC application for pizzas.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

Ensure employee beverages are properly stored to avoid contamination. Observed employee drink stored on top shelf of beverage cooler over drinks and near glassware.

2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employee handing dirty then clean dishes without washing hands, employee changing gloves without washing hands. 2-301.12 Ensure that employees are using correct procedure for washing hands. Hands must be washed using soap and warm water for at least 20 seconds, rinsed, dried with a paper towel. Observed employee wash hands for 5 seconds, not following proper procesure. CDI, employees were educated and rewashed hands.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open milk, pizza toppings, lettuce without date marking, salami and mozzarella improperly date marking, CDI by dating.

3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter.