CARMELLA'S PIZZA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed packages of sliced deli ham, deli turkey, and salami to be in the opentop refrigerator closest to the WIC at temperatures of 43-45F. PIC stated having the packages of deli meat out to make sandwiches during their lunch rush before the EHS arrival. - Observed an insert container of grilled chicken breasts to be overfilled in the opentop refrigerator closest to the WIC with the top layer of grilled chicken breasts being at 44-45F. PIC stated the chicken is frozen and is thawed and filled up in the containers daily to be used with this container only being in the opentop refrigerator for approx 1 hour. CDI - PIC relocated all items to the WIC to rapidly cool. 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 an insert container of cooked spinach and an insert container of diced tomatoes to be at temperatures of 46-50F and were cooling in the cookline lowboy refrigerators. Both items were prepared shortly after opening today at around 11:15-11:30am and then placed into the lowboys, which are not designed nor approved for rapid cooling. CDI - Items moved to the WIC to rapidly cool. - Observed a large container of sliced tomatoes to be cooling at a rate of 0.0 degrees/min in the WIC. Items were observed to be stacked in a large/thick layer and in a plastic container with a tight fitting lid on, both of which prevent cold air from flowing around the product. REPEAT. CDI - PIC split the tomatoes into 2 containers and were placed into the RIF 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 .

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 the large bulk containers of flour and sugar to not be labeled as to their contents.

4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service metal can to be in use as a scoop in for the flour in the bulk flour bin.

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 the ceiling tiles in back dry storage room to be non-cleanable/absorbent tiles. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw bacon stored on a shelf in the WIC directly above containers of fully cooked/RTE Italian sausage. CDI - PIC relocated bacon to lower shelf. 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 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 a container of ranch dressing cups in the lowboy refrigerator closest to the registers to have a date mark of 1/12/26, making today day 9. CDI - 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 containers of shredded lettuce cooling in the WIC at a rate of 0.0 degrees/min. PIC stated that both containers were from today and were used to make salads at approx 10:30am. Both containers were observed with tight fitting lids, not allowing for adequate air flow to the product. CDI - Lids removed and items observed at 41F at the end of the inspection. 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 the interior base and the gaskets to the 3 door RIF to have accumulations of food debris.

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 the ceiling tiles in back dry storage room to be non-cleanable/absorbent tiles. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee coats hanging directly on the dry storage racks in the back storage room containing bottles beverages.

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 one can with dent in the seam stored with non-dented cans. CDI-PIC separated can for credit.

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 one box of cardboard used as liner underneath flour that has absorbed some liquid, PIC stated cardboard is changed monthly. EHS spoke with PIC about using non-absorbent, durable, and cleanable materials for liners of shelving.

5-501.17 Provide a covered waste bin in female restrooms. Observed all waste bins in women’s restroom without a lid.

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 ceiling tiles in back dry storage area with non-cleanable 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 sliding door with moderate chipping and exposed wood. REPEAT.

6-303.11 Provide required lighting intensity. Observed back right section of WIC with 0 foot candles of light when back is blocking light bulb above WIC door, WIC has only one light bulb. EHS spoke with PIC about adding another light to the right of WIC fan to illuminate back right corner of WIC and that lights are shielding from bulbs or that bulbs are shattered-resistant.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked spaghetti and fettuccine noodles being stored in water. (0)

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed a gap between hand sink and wall connection causing black residue to accumulate behind hand sink. EHS advised facility to fill in gap with caulking since gap doesn’t provide enough space to get behind and clean. (0)

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 sliding door by hand sink/three compartment with chipping paint exposing the wood surface. Door is also chipping off near the bottom surface. Resurface or replace door so that it is smooth and non-absorbent. Observed a few ceiling tiles above make table and oven area with holes present in tiles. Replace. REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored in reach in area above RTE foods. Facility has designated area for storage of employee food and drinks. (0.5)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement in facility. CDI- EHS provided PIC with written agreement and PIC educated staff on employee health during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed wing bowls used to toss wings and sauce in on prep table. After discussion with PIC facility cleans them at the end of the day every day. CDI- EHS educated PIC on cleaning frequency and advised the bowls be clean every 4 hours. Bowls were used at 12pm today and will be put in 3 comp sink for W/R/S at 4pm. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed labels on meatballs and beef with the incorrect date on them. After discussion with PIC it was just a typo on the date mark. CDI- PIC fixed date marking. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility could not provide a thin probe thermometer during inspection. PIC will obtain a thin probe thermometer to keep in facility. VR will occur in ten days.

6-501.16 Store mops for air drying after use. Observed mop being stored in mop bucket with water present. PIC stated a hook used to be available but broke off. Please repair to allow mops to be hang dried after each use. 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 tiles chipping at 3-compartment sink. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened raw burgers stored above opened containers of spinach in the tall reach in freezer. CDI- Spinach relocated above the beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese cooling with lids on and stacked. CDI- Cheese unstacked and vented. 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 .

4-501.11 Maintain equipment in good repair. Observed trays chipping. Observed can opener blade peeling. Get replaced.

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 tiles chipping at the dish pit.

6-301.14 Post a handwash sign at each handsink. Observed bathroom without handwashing sign present.

4-501.11 Maintain equipment in good repair. Observed one torn gasket inside of reach in unit closest to walk in cooler. Replace to maintain tight seals in the future.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up in back room by the ice machine. Recommend a higher cleaning frequency.

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 turkey, lettuce, tomatoes, and deli ham out of cold holding temperature in first prep cooler. PIC stated items were used during their busy lunch rush and may have gone out of temperature with repeated use. CDI-Items were placed into the walk in cooler to cool. -REPEAT VIOLATION-

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. -C Observed secondary squeeze bottles of oil and other sauces with no labels or worn unreadable labels. CDI - PIC labeled during the inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Spoke with PIC regarding lint found on dishes. PIC stated that some dishes might get towel dried due to team members attempting to dry dishes faster CDI- REHS educated PIC to only air dry dishes.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza on TPHC still on turntable (3:38pm) after discard time (3:00pm). CDI - PIC voluntarily discarded pizza. - 1.5 -

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 heavy buildup of oil/food debris in cabinet below flat top grill. Clean frequently to prevent build up. -0.5-

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 sprayer at 3 compartment sink below the flood level rim. CDI - PIC hung sprayer on rack above flood rim. Have sprayer arm repaired to allow sprayer to hang above the flood rim. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer, stored as clean, with food debris on backside of blade. CDI - PIC had machine broken down and w/r/s - 1.5 - 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed brush being stored in container of oil. Per PIC, brush is cleaned every day. CDI - EHS educated PIC on necessity of wash/rinse/sanitize utensils every 4 hours. Brush was taken to dish area for w/r/s.

4-502.11(A) Maintain utensils in good repair. Observed several plastic containers and lids with cracks below the chill line and on the edges. Replace these. CDI - PIC discarded damaged pans. - 1 - REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips being used were not designed for sanitizer in use. VR will be conducted within 10 days to verify facility has proper test strips. -0.5 -

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cracked plastic container used to store opened olives in dry storage. Crack was along side wall of container. Observed partially wrapped sliced cheese stored in WI. CDI - PIC voluntarily discarded olives and completely wrapped cheese. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one container of marinara sauce hot holding on flat top at 101F. CDI - PIC reheated to 178F before placing back in hot holding. EHS advised PIC to monitor temperatures throughout food service. -1.5-

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed consumer advisory present on menu with an asterisk denoting chicken may be prepared different ways. VR no later than 01/08/2022 to ensure correction of consumer advisory. -.5-

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed cooked sausage links slacking at room temp on prep table throughout inspection. CDI - PIC moved to WI to continue thawing. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw Italian sausages and sliced deli meat thawing in standing water in individual buckets in prep sink at the same time. Sausage was 63F and deli meat was 67F. CDI - Deli meat moved to WI to cool and raw Italian sausages immediately cooked. -.5- EHS advised PIC about permit conditions requiring processing raw and RTE foods at different times with a wash, rinse and sanitize step between handling raw and RTE foods.

4-502.11(A) Maintain utensils in good repair. Observed several plastic containers and lids with cracks below the chill line and on the edges. Replace these. -.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 on faucet handles of 3-comp sink and on top shelf of commercial chopper. Clean often enough to prevent buildup. -0-

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. Current written Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

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 sliced american cheese, capocollo, and deli ham out of cold holding temperature in first prep cooler. PIC stated items were used during their busy lunch rush and may have gone out of temperature with repeated use. CDI-Items were placed into the walk in cooler to cool. -REPEAT VIOLATION-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at 3 compartment sink above 200ppm. CDI-chlorine sanitizer was diluted to 100ppm in 3 compartment sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observe food employee preparing food without a head covering.

3-302.15 Wash fruits and vegetables prior to use. Observed cut onions not washed prior to cutting. CDI-PIC rewashed onions.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed an in use ice scoop stored directly on dry storage rack with dried food debris on rack. CDI-PIC placed ice scoop in 3 compartment sink.

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. 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 individually wrapped portions of gyro meat cooling in WIC with no change in temperature in 30 min. CDI - PIC placed container into WI freezer to cool quickly. -0 points

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 sliced tomatoes in prep top unit holding at 44F. PIC stated tomatoes were prepped at ~11am. CDI - PIC moved tomatoes to WIC to cool down. -1.5 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 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 individually wrapped portions of sliced gyro meat in deep pans cooling in WIC with no change in temperature in 30 min. PIC stated gyro meat was prepped ~10 min before inspection started. CDI - PIC moved gyro meat to RI freezer to cool quickly. EHS discussed with PIC using shallow pans to cool individual portions before policing into deep containers. -0.5 points

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. -C Observed containers of flour and sugar with faded labels. CDI - PIC labeled containers with magic marker. -0 points

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. -C Observed dust build up on vents under hood over pizza oven. Increase frequency of cleaning. REPEAT -1 points

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. -C Clean exterior of RI freezer. -1 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed dumpster doors open and lid missing from dumpster. Dumpsteris shared with other facilities in strip mall. -0 points

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. -C Observed black buildup on splash wall behind 3-comp sink and dust on ceiling tiles in kitchen area. Increase frequency of cleaning. -1 points

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current written Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the cleanup of vomiting & diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

2-401.11 Eating, Drinking, or Using Tobacco. Observed uncovered employee drink stored on shelf above prep table. CDI: drink was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small cups of ranch, blue cheese, and slaw over stacked overfill line in pans inside the salad prep cooler. Products recorded between 44F - 47F. CDI: overstacked items removed and placed inside WIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a pan of Italian sausage dated 10/19 inside pizza prep cooler that had expired past 7 days. CDI: discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed some products inside prep coolers that were not dated. PIC stated that these products were dated inside WIC and were the same products. CDI: dates were transferred and products were dated during inspection.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a tuna salad that was just made inside a large plastic container cooling inside bottom of pizza prep cooler. CDI: products transferred into a metal pan and spread out into thin layer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles and dry good containers with labels that had rubbed off or not labeled.

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth stored on counter while not in use and another cloth stored under cutting board. Observed chlorine levels inside bucket with cloth well above 200ppm. CDI: diluted and corrected concentration to 50-100ppm.

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 cup stored in flour.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small green cutting board worn and with deep cuts. 4-501.11 Maintain equipment in good repair. Observed gaskets torn on pizza prep cooler. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed small plastic food container used for sauce observed stain bed, damaged, and melted.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gaskets on all prep coolers. Cleaning needed inside prep coolers

S 6-301.11 Provide soap for handwashing at each handsink. -Pf There is not any soap at hand sink in kitchen area. CDI- PIC provided soap.

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 No time in-time out stamp located on pizzas and wings that are on TPHC. CDI- PIC placed correct times on items. REPEAT (half points because item was General commented the first time).

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 salads cooling while covered and stack five- high. CDI- salads were uncovered and stacked on one level to further cool. REPEAT (half points because no points were taken at last inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing a beard net while preparing food. Employee is in need of a beard net do to his 3 inch long goatee. CDI- employee put on beard net.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED salad in containers in the lowboy closest to register temping above 41. PIC stated salads were made 20 mins prior to inspection. CDI. PIC opened lids and placed salads in WIC to reduce temperature.

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 items in the flip top prepared prior to today without a date. Items had dates in the walk in cooler. CDI. PIC placed dates on items. REPEAT. Ensure date mark for seven days are on items in flip top and when date marking begin preparation as day one.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf OBSERVED no begin or end time for wings and pizza held on time. CDI. PIC placed times on 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 OBSERVED salad in the walk in cooler and in the lowboy that were cooling in containers with lids. CDI. PIC vented all salads.

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 package of bacon opened yesterday, 11 March 2021 without a date. Also, observed lasagna thawed yesterday, 11 March 2021, without a date. CDI. PIC put a date on the bacon and lasagna.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked wings sitting in pan near fryer at 72 degrees. CDI items were supposed to be on tphc but were not labeled and did not have paperwork for tphc. CDI PIC labeled product with correct times and paper work to put wings on tphc provided.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 and reach in 1 in need of replacement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over mozzarella cheese in reach in 2 door unit. CDI- Foods were rearranged as needed for compliance. -1.5 points.

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./3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several containers of cooked noodles dated and onsite for 8 days. Observed lasagna that was prepped and frozen from the day before not dated. CDI- noodles were discarded and lasagna was dated and placed back in the freezer. Explained the importance of following date marking procedures.

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 salads cooling in enclosed casing while stacked on top of each other in reach in 2 door unit. CDI- Food items were ventilated and moved to walk in cooler/freezer. Facility has done better overall with cooling but has had cooling violations on last several inspections. A risk control plan may be recommended for better cooling. -1 point.

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. Sanitizer bucket was below 50 ppm in chlorine sanitizer when checked., PIC adjusted sanitizer so that it is reaching at least 50-200 ppm. -.5 points.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Remove sticky grease buildup from 2 door storage under over. Also observed buildup along 2 door tall unit door handle. REPEAT -.5 points. No escalation of points due to overall improvements made in this area. *General Commnet: Inspection conducted wih Toni R.

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 3 (5) gallon lexans of marina sauce in walkin cooler with approximately 30-45 minutes left in cooling window . CDI removed from walk in cooler and placed in ice bath and agitated and proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed gasket needed on dough cooler and two doors on prep unit 3

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving over three compartment sink in need of cleaning due to build up of debris.

401.14 Handwashing Signage - C Install hand washing signage in men's bathroom. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken was cold holding at 50 degrees plus inside of deep plastic container inside of 2 door reach in unit. Also observed salad containers cold holding >41 degrees inside of reach in 2 door unit. CDI- Foods were moved to walk in cooler to properly cool. Education was given. REPEAT- No escalation of points due to nature of violation. -1.5 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 salads cooling in enclosed plastic containers while stored on top of each other in wic. Also observed raw steaks, and beef stored in tight container while fully wrapped in plastic. Mozzarella cheese was cooling in dense containers stacked on top of each other in walk in. Also observed salads cooling in enclosed casing inside of reach in 2 door. CDI- education was given and products were moved into shallow amounts/freezer for better cooling methods. - 1 point. Facility is to work on cooling. This has been mentioned the past several inspections.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair torn gasket on 2 door tall dough cooler. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handle of 2 door tall unit. Remove marinara buildup and flour buildup from interior of dough cooler. etc. -.5 points.

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

6-501.15 Cleaning Maintenance Tools, Preventing Contamination - C Remove black mold buildup from caulking of the 3 comp sink. -.5 points.

6-303.11 Intensity-Lighting - C Install brighter bulbs inside of walk in cooler. All equipment must have at least 10 ftcd. 0 points. General Comment: Observed fresh delivered perishable products come and facility not put priority on working them up and off floor. Observed one boxed product stored near mop water. Ensure priority is placed on putting items up for storage and off the floor.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one food employee not use paper towel to cut of faucet after washing hands. CDI- employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotto cheese, feta cheese, sliced tomatoes, sliced ham and sliced turkey stored in prep cooler that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to further chill.

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 tossed salads that were cooling in walk-in cooler tightly sealed. Allow salads to cool uncovered. Also, Observed sliced tomatoes cooling in prep cooler that is not meant for cooling. CDI- Tomatoes were placed in walk-in cooler and tossed salads were uncovered to better promote cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door were open during inspection. CDI- lid and door were closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food items such as sliced tomatoes, raw chicken, sliced deli meats stored in prep cooler 1 from previous night not at 41F or below. CDI- Items uncovered as most were at 42F to allow for more air movement. Discussed options for maintaining 41F as most items consistently at 42F in this unit. No points taken per State directive for initial inspection of this year. Possible points deducted going forward. (0pts)

7-201.11 Store toxic materials to avoid contamination. -P Employee medications/ over the counter eye drops stored on shelf over prep area where slicer and wing sauces are stored. CDI-Employee Adrianna corrected storage. All other personal items stored as required.

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 Sliced tomatoes and portioned cups of slaw not cooling at approved rates in the prep cooler units. CDI- PIC/ owner Toni DeRose removed and placed in walk in cooler for rapid cooling. Discussed use of time as a method of control for these items also.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice at bar area with dark debris. PIC stated it was from ice machine. Ensure ice machine is cleaned as required to prevent contamination of ice.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with concentration greater than 200ppm chlorine. CDI, sanitizer diluted.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glass cups stored on disposible paper in cooler, cover is observed worn and not cleanable.

2-102.12 Certified Food Protection Manager - C Observed PIC not a food protection manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee McDonald's ice cream stored freezer above establishment food. Item moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one box of unwashed tomatoes stored above ready to eat foods such as cheese, salads and deli sauces. CDI, box of tom moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed solution for sanitizing step of cleaning with concentration less than 10ppm chlorine. CDI, solution set up to reach sanitizer concentration of 100ppm chlorine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of feta cheese in walk in cooler with date 7/24. CDI, feta voluntarily discarded by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures produced. CDI, procedures written out during inspection.

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 floors throughout in need of cleaning. Observed build up throughout.

2-102.12 Certified Food Protection Manager - C Observed PIC not a food protection manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drinks stored on prep tables. Drinks moved.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle ready to eat foods such as flat bread, without removing gloves and washing hands after leaving and returning to kitchen. Food employee left kitchen, and returned using same gloves to handle food after touching doors. CDI, food employee washed hands and changed gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning brushes stored in hand washing sink. CDI, brushes moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer with residue, observed can opener with dark build up as well as the knife magnet with food build up stored as clean. CDI, items moved to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below 50ppm chlorine at sani bucket. CDI, sanitizer replaced.

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 held on TPHC, items were labeled with beginning times but were not labeled with end times. CDI, items marked. No written procedures produced. Procedures template provided via email. VR Repeat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored on rim of sani bucket, not in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at sandwich flip top with deep cuts and stains.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout with build up of dust and debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout in need of cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal belonging stored amongst establishment equipment and utensils.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sani bucket below 50ppm chlorine. CDI, Sanitizer refreshed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in pizza flip top holding temperature above 45F. PIC stated food had been placed in holding unit at 2 pm. CDI, items were placed on TPHC for the remainder of the 4 hours. Items will discarded at 6pm.

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 held on TPHC, items were labeled with beginning times but were not labeled with end times. CDI, items marked. No written procedures produced. Procedures template provided via email. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta in large, tightly covered plastic container at 84F. Observed mozzarella cheese at 55F, cooling in large, tightly covered containers. Observed Cooked chicken stacked in large container. Outer pieces of chicken were observed at 84F, center most chicken observed at 108F. If EHS had not intervened items would have not reached cooling parameters.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with less than 50ppm chlorine concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cups stored on soiled counter.

4-501.11 Maintain equipment in good repair. Observed pizza flip top not able to maintain food temperature at or below 45F. In 2019, cold holing temperature of 41F must be reached.

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 establishment in need of cleaning, especially under and between equipment.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal belonging stored amongst establishment equipment and utensils.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts - Observed no certified food manager present.

General Comment: 0 pts - 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands at prep sink. CDI: redirected to wash hands at handsink. Education provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 1 pt - Observed chemical bottle stored inside only handsink in kitchen., CDI: chemical bottle removed and relocated.

Repeat: 3 pts - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multiple items inside pizza prep unit reading above 45F(see temp chart). CDI: all items removed and transferred to walk-in cooler. Temperature of food items dropping down below 45F. Maintenance was called during inspection. Return visit required by 2/15/18

Repeat: 1 pt - 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 several sliced meats wrapped and stacked high in pans in walk-in cooling. Products were reading 48-52F. CDI: meats removed and separated into smaller portions and spread out.

General Comment: 0 pts - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rnach dressing stored on the floor inside walk-in cooler.

Repeat: 1 pt - 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers not wearing hair restraints.

General Comment: 0 pts - 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 bowl being used for raw chicken wings and container without handle used for flour.

General Comment: 0 pts - 4-502.13 Single-use and single-service articles may not be reused. Observed several single use containers being reused for mixing sauce for wings.

General Comment: 0 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pepperoni pizzas held on shelf at front for pizza by slice without temp control. Observed pizza at 98F-100F. Suggested to hold pizzas on time with TPHC. CDI: time was already marked for pizzas but no procedures observed. TPHC form e-mailed and reviewed with manager.

REPEAT: 1.5 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items inside reach-in salad cooler above 45F (see temp chart for details). Most items were discarded; some items were moved to walk-in for rapid cooling; dropped down to 45F. Verification required by 11/18/17 to recheck cooler.

1.5 pts. 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 angel hair pasta and penne pasta with expired dates inside walk-in cooler dated 11/1. CDI: discarded. Observed chicken and spaghetti that was prepared yesterday with incorrect date of 11/9. CDI: dates corrected.

1 pt. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle strong bleach solution mislabeled as "Degreaser". CDI: contents will be changed to degreaser. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed strong bleach solution being used as sanitizer for FCS. CDI: use was discontinued. Observed bleach sanitizer in bucket at 200ppm. CDI: sanitizer was diluted.

0.5 pts. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salad mix and sliced chicken cooling in large batches and covered inside walk-in cooler. CDI: chicken was separated into 3 shallower pans and salad mix transferred to smaller batch and uncovered.

REPEAT: 0.5 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers not wearing hair restraints.

Repeat: 2 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table next to employee preparing salads. Observed employee drinks and foods stored in 3-door reach-in with customer food. CDI: drinks relocated; directed PIC to designate an area inside cooler and label for "employee items".

General Comment: 0 pts. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 3 dented cans of pizza sauce stored on shelf at back. CDI: cans removed and placed in office for return.

Repeat: 3 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and mixer that had not been used today with visible debris remaining. CDI: cleaning process started. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer at 3-comp sink reading 0ppm. CDI: bleach added and corrected to 100ppm.

General Comment: 0 pts, 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items inside walk-in cooler at borderline temperatures of 45 and 46F( see temp chart). CDI: refrigeration service was called out; on site during inspection; cooler has dropped in temperature to 40F. He explained to me that cooler may had went into defrost mode.

Repeat: 0.5 pts. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza prep cooler and 3-door reach-in cooler.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the outside of dry good containers, gaskets on pizza prep unit, shelving inside walk-in cooler, and inside utensil drawer.

Repeat: 0.5 pts. 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 cleaning needed on AC vents above dish shelf and floors at dry storage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2pts. Observed certified food manager not present. CDI: CFPM later showed up 15 minutes into inspection.

Repeat: - 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two uncovered employee drinks sitting on prep surfaces in kitchen. CDI: drinks discarded.

Repeat: 2 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trays and other dishes stored over top handsink in kitchen. CDI: all dishes moved.

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up/food debris/grease residue on slicer, big mixer, and marinara/pizza containers stored on shelf above 3 -comp sink. CDI: containers removed to be cleaned; slicer and mixer will be cleaned before use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 1.5 pts. Observed no/incorrect date on ranch dressing, italian sausage, pastrami, container of alfredfo sauce, marinara sauce, and pizza sauce stored inside walk-in cooler. According to employee, these items were prepared Friday and Saturday. CDI: correct date placed on products. 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 penne pasta, italian sausage, spaghetti noodles, and a container of alfredo sauce in walk-in cooler all with expired dates. CDI: all product discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 0.5 pts. Observed thermometers missing from sandwich, salad, and pizza prep coolers. CDI: thermometers provided and placed inside units.

General Comment: 0 pts. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of ranch dressing stored on floor of walk-in cooler.

General Comment: - 0 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints.

General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored wet on counter.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed marinara and pizza sauce containers wet stacked on back shelf above 3-comp sink.

General Comment: 0 pts. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on walls behind 3-comp sink and cook area. General Comment: Clean conveyor pizza oven. Observed build-up.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on prep table at back of kitchen. CDI: drink was relocated.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being blocked by trash can. CDI: discussion on relocating trash can or providing a smaller trash bin; trash can relocated.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible debris remaining on slicer that had not been used in a few days. CDI: cleaned during inspection. Observed build-up on soda nozzles. CDI: soaked/cleaning process started.

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 side salads and ranch cups covered cooling in flip top cooler. CDI: ranch and salads moved to walk-in to rapid cool.

General Comment: 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 and seasoning shakers not labeled.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and pans wet stacked on dish shelf. Improvement has been noted.

General Comment: 4-501.11 Maintain equipment in good repair. Repair reach-in freezer door handle. Replace torn cooler gaskets. Repair damaged ice machine door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for checking sanitizer. Verification by 3/23/17

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at canned food storage area and hood system at cook line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by buckets several times during inspection. CDI - removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food items. Observed ice machine collecting residue on guard. Observed spray nozzels collecting residue at soda machine and on soda gun at bar. CDI - shell eggs moved, nozzles washed rinsed and sanitized.

a 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P at room temperature, once every 4 hours. Observed can opener collecting residue. Operator stated that cutting board on make table is cleaned and sanitized once per shift. CDI - sent to wash area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding on sandwhich unit at 46 degrees for several items including, ham, fetta, lettuce and tomato. CDI - closed lids, unit cooled all items to 45 or below.

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 items stored in walkin with incorrect dates. CDI - corrected to todays date, items made today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed past cooling in large container, plastic construction. Observed salads cooling covered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer, thermometer present large diameter.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no city and state of orign on containers for grab and go deserts. Improvement from previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored uncovered at drink machine and behind bar.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed interior of toilet damaged in mens room.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulk collecting residue over three compartment sink. Observed debris on floor in dry storage, debris collecting on ladders and other items below shelves. Observed residue collecting on floor in bar area, under bar in cabinet. Observed damaged floor tiels near make table.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Several drinks stored improperly throughout kitchen. 2 drinks stored on shelf above make table and 1 drink stored on table at prep area. CDI - drinks either discarded/relocated.

Severity - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items inside both prep coolers and walk-in cooler > 45F (see temp chart above). All TCS foods in make table and walk-in cooler that had been stored for 4 hours or more were voluntarily discarded. All other foods were moved to 2nd walk-in beer cooler in back of kitchen. Maintenance was notified and onsite. Cooler was repaired on site and temperatures were dropping. Directed manager to ensure all food temperatures drop down to 45F/below prior to food items being placed back into coolers. Verification required.

General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemical spray bottle without label stored on back shelf above 3 comp sink. CDI - by labeling.

Repeat - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes stored inside Cola-Cola glass display cooler being sold as grab and go without proper labels. Informed PIC as to what information is needed for labels. CDI - all cakes moved behind counter during that meantime.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 tubs of ground beef stored on the floor inside walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic containers wet stacked on shelf at back off kitchen. General Comment: Investigated complaint #67481

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified protection manager present at time of inspection. Certified food protection manager arrived towards end of inspection.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee drinks stored improperly. One uncovered drink stored at front on top of prep cooler, another stored on prep table towards back of kitchen, and another one stored on shelf above prep coolers on cook line. CDI - all drinks relocated/discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris. According to PIC, slicer was last used on Friday. CDI - cleaning process started. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer that had been made up at 3-comp sink at 0ppm. CDI - education provided on proper way to set up and make sanitizer solution; sink dumped and refilled properly to 100ppm.

Repeat - 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 several containers of pasta including fettuccine dated 3/21 and 3 containers of angel hair pasta dated 3/20 inside walk-in cooler that had exceeded 7 day date mark. CDI - all products were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several products inside walk-in with incorrect dates. According to PIC those products were prepared/sliced on Friday. CDI - dates were changed accordingly.,

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 multiple items including ham, turkey, sausage, pepperoni, small salads, and side salads that had just been prepared and stored inside both prep units cooling. CDI - items in prep units were placed on ice to cool; all salads were removed and transferred to walk-in cooler to properly cool.

Repeat - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes stored inside Cola-Cola glass display cooler being sold as grab and go without proper labels. Informed PIC as to what information is needed for labels. CDI - all cakes moved behind counter during that meantime.

General Comment - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed metal pan with flour stored on top of open trash can.

General Comment - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and jackets stored on prep table then moved down below on top of dry good bags.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several uncovered employee drinks stored on and above prep surfaces in the kitchen. CDI - drinks relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pizza racks stored in front of handsink and items stored inside handsink basin. CDI - items removed from sink and pizza racks relocated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of sliced turkey in walk-in that exceeded 7 day date mark. CDI - turkey was discarded. Ensure items are being held 41F/below to keep for 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed big bucket of chlorine sanitizer not labeled. CDI - labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items including ranch cups, sliced turkey, ham, side salads, and salami that were prepared and stored directly in flip top cooler to cool. CDI - discussed proper cooling methods by cooling down first in walk-in prior to placing in flip tops.

3-501.13 Use approved thawing methods. Observed 2 packets of gyro meat sitting out on counter to thaw at room temperature.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go cakes stored in Coca- Cola reach-in cooler in front of register without a label. CDI - cakes will be moved behind register until at least allergens can be provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers for wing sauce stacked wet on dish shelf at back.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelves above 3-comp sink, gaskets on reach-in coolers, and hood system above grill area.

5-205.15 Maintain a plumbing system in good repair.-P Observed pipe leaking underneath 3-comp sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink next to the 3 compartment sink. CDI- paper towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink near the 3 compartment sink. CDI- soap was provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed boxes of raw chicken stored over raw ground beef in the walk in cooler. PIC stated the boxes had just arrived in a delivery and they had not yet put them away in the proper order. CDI- storage rearranged.

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 tomato sauce in the walk in cooler made on 1/22 without a date, salami dated 1/15 in the walk in cooler, turkey dated 1/15 in the walk in cooler, meatballs dated 1/16 in the walk in cooler, pizza sauce made on 1/19 without a date, and grape leaves in a reach in cooler that were opened on 1/19 without a date. CDI- foods were discarded or dates were added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of degreaser near the 3 compartment sink. CDI- label added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and plastic containers stored near the 3 compartment sink stacked while wet.

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets on reach in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving and mold accumulation on shelving in the walk in cooler, soiled gaskets on reach in cooler doors, and debris buildup on the bottom shelf of the flip top reach in coolers.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed two ventilation covers located near the 3 compartment sink with dust and debris accumulation on them.

2-102.11 Demonstration - C. At least one employee with managerial responsibilities shall be on site during all hours of food preparation and have an ANSI certification. PIC did not have ANSI certification.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employees shall eat and drink only in designated areas where contamination of food, equipment, linens, and utensils cannot occur. Observed one employee beverage being stored on the top shelf of the reach in cooler with food being stored below it. Beverage was relocated to bottom shelf of cooler.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Food being held hot shall be maintained at 135F or above. Observed 4 pizza pies in front glass warmer below 135F (see chart). CDI by reheating pizzas through pizza oven.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods being held cold shall be maintained at 45F or below. Observed 3 containers of marinara sauce in walk in cooler above 45F and several food items at pizza flip top cooler above 45F (see temp. chart). CDI by discarding marinara sauce and placing items in pizza cooler into walk in cooler for rapid cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods shall be dated once prepared if held for more than 24 hours. Observed one pan of lasagna in the walk in cooler that was not dated. PIC stated the lasagna was made on Monday. CDI by adding datemark.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished by separating food into thinner portions, stirring the food in a container placed in an ice water bath, placing food in shallow pans, or other effective methods. Observed 3 large plastic containers of marinara sauce in the walk in cooler. PIC stated the sauce was placed in the walk in cooler at 2AM and the sauce was still above 45F when I took the temperature. CDI by discarding all sauce containers.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Equipment and utensils shall be air dried before stacking. Observed several containers stacked while wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in good repair. Observed handwashing sink draining slowly and water leaking out of the pipe underneath the sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed shelving in walk in cooler with heavy soil buildup and compartment underneath grill with heavy grease buildup.

2-102.12 Certified Food Protection ManagerAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager by January 1st 2013. Observed nobody on site at time of insepction with certification. CDI by instruction.

2-401.11 Eating, Drinking, or Using TobaccoEmployees may drink from an enclosed beverage container if contamination of equipment is prevented. Observed 1 uncovered employee beverage on dish rack above 3 compartment sink.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 vegetable pizza hot held at 121 degrees F in pizza display unit. CDI, operator stated that pizza was in unit since 11am and discarded the pizza.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: Potentially hazardous food that is cold held shall be at 45 degrees F or below. Observed pepperoni and roast beef overstacked in flip top prep unit. CDI, operator discarded 2 small packages of roast beef and relocated pepperoni that operator stated was recently prepared to walk-in cooler to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of linked sausage with a date of preparation of 10/18 and an open container of cole slaw not date marked in walk-in cooler. CDI, operator discarded 1 container of cole slaw and 3 links of sausage.

4-204-112 Temperature Measuring Devices-FunctionalityHot or cold holding equipment storing potentially hazardous food shall be supplied with a temperature measuring device to measure ambient air temperature. Observed no temperature measuring device inside 2 flip top prep units. Repeat.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth on bottom of flip top prep cooler 1 hanging on sink at bar.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore cleaned equipment in a clean, dry area. Observed several lids being stored in a soiled container collecting water at warewashing drying rack.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment; Store single service items 6 inches off of the ground. Observed 1 package of napkinks less than 6 inches from floor in low cabinet under beverage dispenser.

4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed a condensation leak at flip top prep unit. Observed 1 light out under hood.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed food debris and soil accumulating inside flip top prep 2.

6-501.12 Cleaning, Frequency and RestrictionsGeneral Comment: Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil accumulating beneith oven along prep line.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionClean ventilation so that a nuisance doesn't occur and there is no discharge. Observed heavy dust accumulating on ventilation above warewashing area and in men's restroom.6-303.11 Intensity-Lighting- At least 50 foot candles of light shall be provided at a surface where a food emplooyee is working with food. Observed low lighting above ice bin used for drinks at bar.