JET'S PIZZA

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wristwatches and bracelets. -0.5 points-

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 scooping utensils stored in bins of flour and bins of dried garlic with handles making contact with food. -REPEAT- -0.5 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. Observed heavy build up of food debris in reach in freezer. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry foods stored on floor in dry goods area. -1 point-

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 scooping utensils with handles making contact with food. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to food prep area. CDI - Paper towels were provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage for sink next to three compartment sink. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella cheese at 45F and sliced ham in flip top cooler at 46F. All other TCS foods were 41F or less. CDI - Flip top cooler was closed and items cooled to 41F by end of inspection. PIC has been advised to ensure items are 41F or less prior to placing in flip top cooler. -0 points- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for pizza being held on TPHC. Pizza is heated in oven, removed, and placed on shelving next to pizza oven without temperature control. Start and discard times are marked on dry erase board located on hood above pizza oven. CDI - Written TPHC procedures were prepared during inspection and e-mailed to PIC. 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 start and discard times for pizza being held on TPHC. Start and discard times are tracked on dry erase board but no times were written. CDI - PIC stated that pizza was prepared at 11:30AM and was discarded during inspection. PIC has been advised to mark start and end times are dry erase board. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed institutional use insect spray stored above tea bags on shelving. CDI - Insect spray was moved to designated chemical storage area. -0 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. Observed large unlabeled bins of ingredients in kitchen. Observed unlabeled squeeze bottles and shaker containers at prep line. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area. Fruit flies were found hovering near banana stored on shelving. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food and handling utensils while wearing a wristwatch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food and handling utensils without wearing a hair restraint. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on cutting board in kitchen. -0 points-

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 packaged pizza boxes stored on floor near handwashing sink. -0 points-

6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket with water. -REPEAT- -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on box of gloves. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with food debris accumulation. CDI- PIC removed item to be w/r/s. 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 .

3-501.18 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 two large plastic pans of cut lettuce prepped on 4/19 without a date. CDI- PIC was aware of when items were made and had correct label applied. 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 marinara cooling at a rate of .06F/min in WIC 1. CDI- EHS discussed effective cooling methods with PIC. PIC moved portioned marinara containers to RIF with lids cracked open 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects throughout back of facility.

4-501.11 Maintain equipment in good repair. Observed prep unit across from oven with water pooling at bottom of unit. 4-202.11 Multiuse 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 blade of can opener with pits and chips. CDI- PIC removed can opener to be repaired or replaced.

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 bottom of 2D RIF with food debris accumulation, gaskets of prep units throughout facility with food debris buildup, shelving in WIC with heavy liquid residue accumulation, floor of WIC 1 in need of cleaning, and sticker residue on plastic pans stored as clean on racks next to 2D RIF.

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 cracked floor tile in dry storage area near rear WIC. 6-501.16 Store mops for air drying after use. Mop not in-use stored in unclean water.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloth stored in handwashing sink near three compartment sink. CDI - Wiping cloth was removed by EHS. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce, sausage, and mozzarella cheese in pizza dough walk in cooler cold holding at temperature between 43F and 44F. Ambient air temperature of cooler was measured at 43F. CDI - PIC was advised to conduct frequent temperature checks and to use establishments reach in freezers and second walk in cooler to hold TCS foods at 41F or below. -REPEAT- -3 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour needing to be labeled. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. CDI - Handwashing signage was provided to PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, tomatoes, mushrooms, mozzarella cheese, and pizza sauce cold holding at temperatures between 44F and 50F in flip top cooler. CDI - PIC discarded items held in flip top cooler longer than 4 hours, returned newly stocked items to walk in cooler, and contacted service technician for repair. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 pizza slices being held on TPHC. PIC stated that pizza can be held for a maximum of 2 hours but very rarely hourheld for more than one. Observed no begin and end times for pizza slices. CDI - Pizza slices were discarded. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of Lysol stored on top of drink cooler. CDI - Lysol was moved to designated storage area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed containers of household use only pesticide in chemical storage area. CDI - Items were discarded. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in chemical storage area. PIC could not identify contents of spray bottle. Bottle was discarded. -1 point-

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 covered and wrapped containers of diced tomatoes cooling in walk in cooler. CDI - Items were uncovered to allow cold air to circulate in and around food. Tomatoes were not meeting cooling parameters and were transferred to reach in freezer. -0 points- 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in flip top unit. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling clean equipment while wearing wrist watch and bracelets. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at salad flip top with deep gouges and staining. Recommend resurfacing or replacing cutting board. -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. Observed heavy accumulation of food debris on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee bathroom. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot and soda nozzles with black buildup, in need of cleaning. PIC stated that person who services Pepsi machine and ice machine is scheduled to come out and clean soon. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink set up with sanitizer at 50ppm quat, facility uses 3 comp to wash all dishes, no dish machine. EHS observed that sanitizer is set up with manual pump, may need to add more pumps if sanitizer is consistently low. CDI- sanitizer added, at proper concentration after correction. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer, facility has chlorine strips but uses quat sanitizer for 3 comp. VR by 10-28 to ensure facility has proper test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on shelving in walk in cooler where pizza pans are stored. 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 plastic coving at baseboards peeling in areas, needs to be reaffixed. Specifically near handsink near can wash, at can wash area too.

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 employee drink stored on shelving in back dry storage area, above paper products/food products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers attached on outside of clean pans, stacked together so inside (food contact surface) are contacting outsides of containers with stickers still attached. Ensure stickers are fully removed, containers are washed/rinsed/sanitized and put away as clean to sight and touch. CDI- pans removed from clean dish area, brought to 3 comp for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot with black buildup inside, in need of cleaning. Observed buildup on soda nozzles area. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2x containers of sliced ham with no date mark inside salad prep cooler. CDI- product dated during inspection, PIC stated it was opened last night, employee last night forgot to mark. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle stored on shelving with no label. CDI- bottle labeled as bleach.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped during inspection, deadbolt left out and door is propped, not fully sealed to outside, potential for insect/rodent entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surfaces during inspection.

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 significant buildup on walk in cooler gasket and significant black buildup in between shelving racks inside walk in cooler (with pizza pans). REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed kitchen hand sink blocked by prep table. CDI: Sink made accessible. Observed women’s restroom hand sink in poor repair- broken/sink basin sitting in floor. CDI: PIC placed work order and labeled men’s restroom as “unisex” until sink repaired.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad make table unable to maintain TCS foods at or below 41F. See temp chart for details. Product with various prep dates. Ambient temp of unit 55F. Temp logs not maintained. CDI: Education provided, PIC voluntarily discarded product and notified upper management to place work order, facility working out of walk-in cooler until repaired.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2door freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on pizza topping make table gaskets and dough make table gaskets. Observed food waste in bottom of 1-door freezer. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at three compartment sink faucets. CDI: Work order placed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored in dry goods area as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 plastic insert pans of shredded mozzarella cheese being cooled covered with lids and stacked 2 deep on top shelf of walk-in cooler. PIC stated product prepared @9:15am-9:30am. CDI: Education provided and PIC removed lids and moved product to freezers for rapid cooling. REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in facility at time of inspection. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

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 food waste buildup on main walk-in cooler shelves.

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 several areas throughout kitchen where base coving separating from walls.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage with no lid stored next to lettuce in small walk-in cooler. CDI: Employee removed cup.

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 four large plastic insert pans of shredded mozzarella not meet cooling parameters. PIC stated product was placed into walk-in cooler @10am-10:30am and product temped 47F @2:30pm. CDI: PIC voluntarily discarded product. Observed chopped lettuce being cooled in small walk-in cooler not meeting cooling parameters. PIC stated product prepared @1pm-1:15pm. Product properly vented, but not cooling quickly enough. CDI: PIC uncovered product completely for better cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three large plastic insert pans of shredded mozzarella prepared on 08/11/21 being held above 41F in large walk-in cooler. CDI: PIC voluntarily discarded product. 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 several plastic insert pans of shredded mozzarella being cooled covered with lids and stacked 3-4 deep inside walk-in cooler. EHS recommended only pulling enough product to fill one pan during prep instead of allowing all product to sit on counter for extended time. PIC placed cheese in freezers and vented but product did not meet cooling parameters. CDI: Education provided and PIC voluntarily discarded product.

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 employees wash hands and turn off water with bare hands without using wiping cloths. CDI. Employee rewahsed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, steak, in RI and he two prep units cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed ham in RI with no date mark on it. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing hand jewelries while working with food. CDI. Employee removed.

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 multiple scoops stored with handle touching the food. CDI. PIC removed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd oven fans with dust build up. Observed bottom of prep units, top of prep unit, inside WI cooler with food debris. Needs to be cleaned. REPEAT.

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, walls and ceiling/vents in need of serious cleaning. Walls behind prep units, floors are greasy, ceiling have food debris, counters have food debris. Kitchen needs cleaning. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce and tomatoes stored over RTE bacon, ranch and ham. PIC explained they just had a produce delivery. CDI-PIC changed storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed oil they use for pizza dough stored right next to a fan that was blowing dust. CDI-PIC moved fan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in sink at 75F. PIC stated they were preparing, it had been out for 30mins. Observed 1 of the 2 WIC holding at 41F, all food was above 41F. See temp chart. CDI-PIC spun lettuce with ice and placed in WIC. PIC voluntarily discarded all TCS food from WIC 1. Other items they moved to the working unit. PIC called maintenance person while EHS was on-site and will check both units. VR required 6/13/2020.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen area. PIC did not sign due to new Covid 19 protocols

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 knives used for subs sitting on top of prep unit. Prep unit top was soiled. CDI-PIC took to be washed/risned/sanitized.

4-501.11 Maintain equipment in good repair. Observed freezer with ice build-up. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer in the corner by pizza oven not NSF approved-back says for household use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd oven fans with dust build up. Observed bottom of prep units with food 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, walls and ceiling in need of serious cleaning. Walls behind prep units, floors are greasy, ceiling have food debris, counters have food debris. Kitchen needs cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bucket of feta cheese opened without datemarking. CDI discarded bucket and all pans taken from bucket .

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

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 mold buildup at interface of wall and three compartment sink. -0 points-

7-102.11 Common Name-Working Containers - PF Observed bucket of sanitizer stored on prep surface. CDI bucket removed from area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled with contents of products. CDI bucket removed from 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 Observed lettuce cooling tightly covered/tightly stacked in walk-in cooler. Product above 45F. See temperature chart for temperature observations. CDI lettuce placed in pans uncovered to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer water testing at 0ppm.

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelves in walk-in cooler. Observed split gaskets on several reach-in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed wall in disrepair behind prep station.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during 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 Facility could not produce paperwork for TPHC. Also ensure that specific type of pizza on TPHC is written on board as current procedure may be confusing. Verification required.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. REPEAT.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored improperly on prep surfaces throuhgout.

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 return from outside and begin washing utensils without washing hands. CDI-employee directed to hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on utensils stored as clean. CDI-taken to be re-washed.

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 items on TPHC without time label. CDI-labeled.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed onions on the floor in the walkin cooler. CDI - picked up onions to be stored on the rack. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on prep surfaces.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION Observed no Certified Food Protection Manager on site during inspection. Advised to get more employees ServSafe Certified.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed one container of lettuce without a date label on product. The lettuce was prepared on Sunday. CDI - educated on date marking criteria; provided a date label to the container.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION Observed facilitiy does not hve the TPHC 'time control' procedures. Last inspection I emailed the TPHC procedures to the facility. Not printed off or filled out. CDI - educated PIC on how to fill out paper work and to fill out procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION Observed tomatoes and lettuce cooling in the walkin cooler with lids covering products. Advised to leave containers uncovered when cooling products.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed onions on the floor in the walkin cooler. CDI - picked up onions to be stored on the rack.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at a low concentration 50 ppm. CDI - created new solution at 150 ppm. Chemical label states that the facilities quat is active as a sanitizer at 150 ppm.

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 that facility does not have TPHC form. CDI - emailed TPHC form to faciltiy and went over with PIC on how the form needs to be filled out.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce inthe walkin cooler in large plastic container covered with lid. CDI - educated about proper cooling methods and to leave product uncovered when cooling down; removed lid from product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked by the freezer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLASTION. Observed racks in walkin cooler with major build up of black debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEWAT VIOLATION. Observed a fan in facility that need dusting.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

2-301.12 Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old sticker residue / food debris stuck to surfaces. VR to ensure new method of labeling is not creating reisdue build up.

(general comment) 4-501.11 Maintain equipment in good repair. Observed broken plastic containers in need of replacing. Observed split/torn gaskets on reach-in unit doors in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

(general comment) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving etc)

(general comment) 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 issues to PHYSICAL FACILITIES. (floor).

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two pans of cooked chicken pieces without date label. CDI-labeled.

I 3-501.13 Use approved thawing methods. Observed frozen chicken pieces thawing on counter at room temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of gnats on wall beside can wash and water heater. PIC stated that this area has been treated by licensed pest control but unable to find invoices. PIC will email invoices within 10 days.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors, walls, and ceilings throughout.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in bottles at full strength and undiluted. CDI-sanitizer remade to proper concentration.

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 on TPHC with incorrect time label. CDI-labeled correctly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of sanitizer incorrectly labeled as glass cleaner. CDI-bottle re-labeled correctly.7-201.11 Store toxic materials to avoid contamination. -P Observed bottles of glass cleaner stored on prep surfaces.7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer too strong for food contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black greasy build up from pizza pans on shelving in walk in cooler.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) PIC unable to produce certification.

Properly store employee drinks to prevent contamination. (2-401.11) Observed several cups stored on prep surfaces and an employee preparing their own personal food on prep table. CDI-educated and items relocated.

Food employees shall use approved cleaning procedure stated in NC Food code to wash hands. (2-301.12) Observed employee wash hands and turn off faucet with clean bare hands. To avoid recontaminating hands, use barrier such as paper towel to turn off faucet.

Hand sinks may not be used for any purpose other than hand washing. (5-205.11) Observed utensils stored in hand sink. CDI-taken to be washed.

Sanitizer for food contact surfaces shall be at proper concentration. (4-501.114) Observed employee using Comet bleach cleaner to sanitize food contact surfaces. Cleaner bleached out test strip and is not approved for food contact surfaces according to label. CDI-facility will discontinue using cleaner as sanitizer.Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed several dishes with greasy film and residue from day label stickers stored as clean. CDI-taken to be re-washed.

Food using TPHC (time as public health control) shall be marked to indicate time that it is removed from temperature control. (3-501.19) Observed pizza slices using TPHC without any time labels. CDI-food discarded.

A temperature measuring device with suitable thin diameter probe shall be provided to accurately measure thin foods. (4-302.12) Observed thermometer with dimple high on probe used to measure items such as pizza and lettuce. VR

Food employees shall wear a hair restraint and beard restraints to keep hair from contacting exposed food and clean equipment/utensils. (2-402.11) Observed employee no hair restraint for head or long beard washing dishes.

Properly air dry utensils. (4-901.11) Observed dishes stacked while wet.

Areas designated for employees to eat and drink shall be located so that food, equipment, and single service articles are protected from contamination. (6-403.11) Upon arrival, observed employee preparing their own personal food on a prep surface.

Facility must have employee with managerial control who is food safety certified. No food safety certifed manager on site during inspection. Points will be deducted beginning Jan 1, 2014.

Properly label chemicals. Observed soap stored in food storage bottle and unlabeled. Bottle could be mistaken for food product. CDI-labeled.

Food shall be stored at least 6 inches off the floor. Observed pizza sauce stored on the floor beside cooler.

Non food contact surfaces shall be kept clean. Clean heavy build up from shelving above 3 comp sink and the parts around the ice chute for soda machine.