DAVINCI'S PIZZA

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. Last inspection showed that this was emailed. Left copy of Vomit or Diarrhea Clean-Up Procedures with owner today. CDI. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off sink faucets with bare hands rather than using a disposable towel. Advised employee on proper procedure and to re-wash hands, which he did properly the second time. CDI For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed personal digestive product stored on shelf with and above utensils. All personal items must be stored in an area that is not stored with utensils, food, etc. Item was moved. Assure that there is a separate area for all employee personal items so that they are in an area labeled for personal items. CDI by moving item to appropriate area.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed dressings, etc. stored in cardboard boxes that once stored raw chicken. Storage containers must be washable, not absorbent, and cannot be a source of potential cross-contamination. CDI by moving items into washable metal pans.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint nor a beard restraint, and another employee with a beard not wearing a beard restraint. Repeat violation. Hair restraint was put on, but beard restraints are needed for all food service employees who have a beard.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored with no dispenser covering mouth contact surfaces, nor was original plastic sleeve left on cups to protect them from handling, sneezes, coughs, etc. Leave plastic sleeve on cups on display so that the mouth contact surfaces are protected.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Non-NSF can opener can only be properly cleaned if a tool is available for removing the blade. When replacing can opener, get an NSF can opener that has a pin for the removal of the blade. Also had wooden pizza tool for removing pizzas from oven with splintered wood on the end; this can represent a physical hazard that can allow wood to be introduced into the food. Also saw metal bowl with a handle missing and a sharp end there which can represent a physical hazard to anyone who might pick up the utensil. Discard this bowl and get new one that is food-grade and in appropriate condition. Rusted shelves in facility CANNOT be painted; they must either be replaced with appropriate food service shelves or professionally re-surfaced by appropriate company. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards that either need to be planed smooth or replaced.

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 fan covers in beverage cooler and in walk-in cooler to have build up that needs to be cleaned off; also observed ceiling vents in both bathrooms that need to be cleaned more regularly.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -CDI- PIC with CFPM arrived towards end of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures present. -CDI- EHS emailed copy to PIC. **REPEAT** -1- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle raw chicken cheesesteaks and return to handle cooking utensils. -CDI- EHS educated food employee on when to wash and food employee washed hands and utensils were placed at dishpit to be W/R/S. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle raw chicken cheesesteaks and return to handle cooking utensils without changing gloves. -CDI- EHS educated food employee on when to discard gloves and gloves were discarded. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pepperonis, chicken, turkey, and sliced tomatoes in prep units above 41F. Observed shredded cheese above 41F in WIC. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date mark on sliced tomatoes and chicken in prep unit. Observed containers of shredded cheese prepared today date marked for tomorrow, 2/27. PIC stated that items are date marked for tomorrow because they are to be used tomorrow and stated that cheese is prepared daily for the next day. However, EHS also observed cheese date marked for prior day, 2/25, that had not been used yet. Ensure facility is maintaining a consistent date mark system. **REPEAT** -1.5- 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 wings, cheeses, and chicken breasts cooling at a low rate. Items found cooling in large plastic containers or bowls densely packed. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers to facilitate rapid cooling. **REPEAT** -0.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on side of container. Observed wiping cloth stored in container with sanitizer water at 0ppm chlorine. -CDI- PIC placed wiping cloth in container and added sanitizer to other bucket and observed concentration at 200ppm. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed leak in WIC. Observed panels hanging down or missing from bottom of RI units.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 99F during manual warewashing. -CDI- PIC corrected to 118F. -0-

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 dust buildup on top of pizza oven. Increased and more thorough cleaning frequency recommended. Observed shelving where dishes are stored with dust/debris buildup. Observed interior surface of RIF in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls/wall ceiling junction, on vent covers and on soap and paper towel dispensers. Observed dark buildup on vent covers. Increased and more thorough cleaning frequency recommended. 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 light shield cracked and falling out of ceiling near 3-comp sink. Observed missing ceiling tile above WIC. Repair or replace. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures present. -CDI- EHS emailed copy to PIC. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep table. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated all on using a barrier and both properly rewashed hands. -0-

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 containers of shredded mozzarella cheese prepared more than 4 hours ago that did not meet cooling parameters. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed fresh garlic in oil mixture at 63F. Per PIC, items had been sitting out of temperature control. -CDI- PIC voluntarily discarded items. Ensure that item is maintained at 41F or below or kept on TPHC hold. -0- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on meatballs, ricotta cheese, ham, sausage, shredded mozzarella cheese, cut tomatoes, cut lettuce, and shredded mozzarella cheese in prep units. Per PIC, items were prepared today or prior day. -CDI- PIC properly labeled items. -0- 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 .

3-501.19(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 Romano cheese being held on TPHC with a discard time of 2pm. Time of observation was after 3pm. -CDI- PIC voluntarily discarded items. -1.5-

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 shredded mozzarella cheese prepared earlier today that did not meet cooling parameters. Items were fund cooling in large metal containers densely packed with protective coverings stacked on top of other containers that were actively cooling. Observed sliced tomatoes and chicken wings cooling in densely packed containers, with lids on tomatoes. Observed provolone cheese cooling in stacks wrapped with protective plastic covering. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and other items were unstacked, separated into smaller containers and lids removed to facilitate rapid cooling. -0- 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 3 squeeze bottles with no labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on side of container (not submerged in sanitizer water) with sanitizer concentration at 0ppm chlorine. -CDI- PIC replenished sanitizer concentration to 100ppm and fully submerged cloth into container. -0-

4-501.11 Maintain equipment in good repair. Observed broken door handle at WIC. Repair. -0-

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 top of pizza oven and hood covers above pizza oven in need of cleaning due to heavy dust/debris buildup, shelving where clean dishes are stored with some dust/debris buildup and interior surfaces of RIFs. Observed NFCS of drink machine with black and gray buildup. Increased and more thorough cleaning frequency recommended. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 108F. **10 DAY VERIFICATION REQUIRED** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet knob at handsink. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls/wall ceiling junction, on vent covers and on soap and paper towel dispensers. Increased and more thorough cleaning frequency recommended. 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 hole/damage in wall at dry storage area. Repair. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed meatballs in the steam table below 135F. PIC stated that they were reheated 2 hours ago. CDI PIC reheated meatballs to 185F 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(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 pizzas and pizza sauce being held on TPHC without marking the discard time on them. CDI PIC put discard time on pizzzas and sauce.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top and on the prep table with discoloration and deep grooves that can not be effectively cleaned and sanitized.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling pan with raw chicken wings and then remove cooked chicken wings from fryer without washing his hands. He also proceeded to handle the raw chicken pan again and then handle other items in the kitchen. CDI EHS educated PIC and he instructed employee to wash his hands

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pan of spinach thawing in the back handwashing sink. Also observed employee fill pan of soap with water at the back handwashing sink. CDI EHS educated PIC and the handwashing sink was cleaned and sanitized

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee washing cooked pasta in prep sink with a pan of raw chicken sitting on the drain board and there was also chicken debris and juice on the drain board. CDI EHS educated PIC on preventing cross contamination by washing chicken first and then sanitizing the whole prep sink and drain board.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed all the shelves in the WIC with large amount of rust on them. Also observed inside of microwave damaged and rust on the inside.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee washing dishes with no sanitizer in 3 comp sink. Pots and pans were sitting in water in the sanitizer compartment. Also there were some clean dishes on the drain board. CDI EHS educated employee on always w/r/s all food contact surfaces. PIC added chlorine to sanitizer compartment. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed industrial can opener and 1 large metal pan stored at clean with food debris. CDI PIC moved items to 3 comp sink 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 pans of pizza sauce in the WIC above 41F. PIC stated that it was made last evening. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 5 pans of pizza sauce cooling from yesterday in covered deep pans in the WIC still above 41F today. PIC stated that they were busy yesterday and the employees probably did not add ice to the sauce. Observed ham in prep unit above 41F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 2 squeeze bottles not labeled. REPEAT points not escalated because of improvement.

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

4-501.11 Maintain equipment in good repair. Observed fan in WIC leaking in multiple spots. PIC was able to drain the tube/pipe and stop the leak during the inspection today. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rack on 3 comp sink drain board with large amount of rust.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink on shelf with customer dishes. Also observed open employee drink on top of cutting board. CDI PIC moved employee items.

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 flour bin without a label. Label bin.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed deli paper stored in the back handwashing sink. CDI- Removed, 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front handwashing sink. CDI-Soap placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with towel residue. CDI- Slicer broken down to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed toamtoes cooling in the walk in cooler while wrapped. CDI-Items 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 .

4-601.11(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 shelf in need of cleaning in dry dish storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water pitcher rinsed and placed in the front handwashing sink. CDI- Removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI- Bottle labeled.

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 low grout in kitchen area near the 3 comp sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage across from the tall reach in freezer. Get fixed. 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 in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM.

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 3 containers of marinara in the walk in cooler holding above 41F. CDI- Items discarded

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, salami, American cheese and provolone holding above 41F.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

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 bins of salt and sugar without label. CDI- Items labeled

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara and meatballs in the hot well holding below 135F. See temp chart. CDI- Items reheated to 165F

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cheese placed on tie without procedures. CDI- Cheese added to procedures

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

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

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, turkey, salami, provolone, lettuce, and tomatoes not date marked in prep unit. PIC noted all items are date marked in batches in WIC and transferred daily to prep top. CDI - All dates were transferred to items in prep units. Education was provided on when to transfer dates. - 1.5 -

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 tightly covered in walk in cooler. CDI - Education provided on venting to allow air flow and proper cooling. All pans uncovered. - 0.5 -

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 used as scoop stored inside of chicken wings. Observed single-use paper cup used as scoop stored inside of oregano. CDI - All scoops discarded. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink. CDI-PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a ladder and trash can blocking the back handsink. CDI-ladder and trash can removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed metal pans stored as clean with food debris inside. Observed leftover tape on clean metal pans. Observed utensils and pans stored in a soiled container with dust and debris inside. CDI-All items moved to 3 compartment sink to be rewashed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed black build up inside the chute of the ice machine.

7-201.11 Store toxic materials to avoid contamination. -P-Observed a bottle of peroxide stored next to clean dishes on the dish rack. CDI-PIC removed bottle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up inside the gaskets of reach in unit at pizza flip top. Cleaning is needed inside the microwaves and reach in units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed trash cans blocking the handsink.CDI-PIC removed the trash cans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the chute of the ice machine. CDI-PIC cleaned the ice machine.

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 cheese stored on the floor in the walk in cooler.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit at the pizza station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up inside the gaskets of bottom reach in at the pizza station.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knife stored in hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, tomatoes, pizza sauce, ground beef, ham, turkey in WI 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 tomatoes, lettuce, ham, turkey, pepperoni on prep unit with no date mark on them. CDI. PIC date marked.

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 sauce on prep table with no begin and end times. CDI. PIC voluntarily discarded. The rest of the food had TPHC followed

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of salt and spices with no label on them. CDI. PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen with no hair restrain. Need to nwear it when working with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored on the floor in the dry storage area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed WI and RI coolers unable to hold food at right temperatures. PIC repaired it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in micro wave and at the back of the slicer. Needs to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. REPEAT. Observed waste bin in a unisex restroom with no cover. Needs to be covered.

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. Observed lettuce, and tomatoes cooling in tightly compacted and tightly covered containers. CDI- PIC placed them in freezer asnd uncovered to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement/repair on reach in unit next to coca cola cooler and on reach in unit in front of pizza ovens.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 2 pizzas on TPHC without correct time mark. Pizzas were placed on TPHC at 3pm but were marked for 11am. CDI- pizzas marked for 3pm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-202.16 Nonfood-Contact Surfaces - C observed wall shelf over prep table with peeling surface and exposed particle board.

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

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 ceiling hvac vents

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed one missing light shield and one broken. replace

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed meatballs reheating in warmer 108-123F. CDI meatballs rapidly heated to 140F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed TCS foods in walk-in cooler > 45F (deli meats, meat sauce, cheese) CDI by voluntary discard. Repair service on site. PIC will utilize other cold holding units until walk-in is repaired. All TCS foods that will continue to be stored in walk-in cooler will be kept on TPHC and discarded after 4 hours per PIC. Verification required within 10 days.

4-501.11 Maintain equipment in good repair. observed ambient air temperture of 48F in walk-in cooler. Verification required within 10 days.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed deli turkey and chopped lettuce in prep cooler > 45F. Turkey was overfilled in container. Lettuce was just prepped and placed in cooler . CDI removed portion of turkey and moved lettuce to walk-in. observed food items cooled to 45F prior to departure.

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 incorrect time recorded for pizza sitting off of temperature control. CDI - corrected time

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizing solution in 3 comp sink testing > 200ppm chlorine. CDI diluted to 100ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table and drainboard of 3 comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. underside of soda fountain around nozzles needs cleaning.

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 tphc procedures for pizza provided when requested. CDI- gave PIC copy of TPHC procedure form.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surface, dry storage bin.

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 dry food scoop handles stored in food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet on the drying rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed deli turkey and ham stored in prep cooler > 45F. CDI by moving top portion of overfilled container to walk-in cooler. observed food items cooling at acceptable rate in walk-in cooler.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips provided during inspection. CDI- owner arrived and provided test strips.

5-202.12 Handwashing Sinks, Installation - (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed sink in mens restroom with metered faucet activating for 5 seconds. CDI adjusted by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer. CDI by wash, rinse, and sanitize.

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 ham date marked 5-14 in walk-in cooler. CDI by voluntary discard 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 PIC could not provide written procedures for TPHC. CDI by providing document for PIC to maintain in establishment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack.

5-501.17 Provide a covered waste bin in female restrooms. no covered waste bin in female restroom.

6-303.11 Intensity-Lighting - observed lights under hood system not working. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed broken light shield on light fixture above sandwich prep cooler. repair or replace.

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 washing hands and recontaminating by turning off faucets with bare hands. CDI- directed to re-wash after demonstrating proper handwashing technique.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed spatula and metal sauce bowl in kitchen handsink. CDI- sink cleared.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed chlorine sanitizer in 3-comp sink at unmeasurably low levels. Test strip did not turn. CDI- Bleach added to bring sanitizer up to 50 ppm Cl.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found tomato sauce cooling from overnight at 53 F. CDI- PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found meatballs in tomato sauce holding below 135 F for three hours. PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found large volumes of sauces cooling in stock pots in walk-in cooler. One pot had to be discarded from overnight. Larger volume from same day was 53 F after 3 hours cooling from room temperature ingredients. CDI-larger volume broken down into smaller volumes and ice added. Product dropped tobelow 45 F within an hour.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Found non-food contact surfaces of soda dispenser with black build-up.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in female restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee personal food on upper shelves of walk-in cooler with retail food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer. PIC stated it was last used yesterday. CDI - slicer was cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bleach sanitizer bottle too strong and bleaching out the test strip. CDI - PIC remade the bottle to 50 ppm.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor with a wiping cloth stored in it. CDI - bucket was lifted off of the floor.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on 2 prep units. Replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units.

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 not being time marked per TPHC procedure, pizzas had been cooked approx. 15 min earlier. CDI- Pizzas time marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed deep huge pot in walk in in use to cool TCS pizza sauce made from room temp ingredients and several deep pans of sauce in reach in of pizza cooler. Sauce in these coolers observed at 52 degrees 2 hrs after cooling began and would not likely reach 45 in the next 4 hrs in such deep amounts. CDI- Sauce cooled with chill sticks and moved to shallow vented pans, observed at 45 degrees by end of inspection.

3-307.11 Protect food from contamination sources. Observed empty pans that had been holding shredded cheese stored on top of trash cans, cans were being used as tables to hold the pans. Trash cans are a source of contamination and should not be used as tables. CDI- Pans removed and cleaned. Pans will be stored on prep table.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of clorine sanitizer too strong, above 200 ppm. CDI- Sanitizer remade to proper strength.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed dial thermometer not properly calibrated, was in-accurate by about 8 degrees. CDI- Thermometer calibrated. Recommend getting thin probe thermometer for better accuracy.

4-502.11(A) Maintain utensils in good repair. Observed two fryer baskets with some broken metal spokes needing replacing. Observed soup ladle with degraded rubber grip, have ladle replaced. Observed dough knife with heat damage on handle, needing replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee cups and canned drinks stored in kitchen. CDI- Drinks covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean that were dirty with food debris stuck to them. Inspect dishes for cleanliness before storing. CDI- All dirty dishes re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine sanitizer should be maintained at 50-200 ppm. Observed chlorine sanitizer at 0 ppm in buckets and at 3 comp sink. CDI- Sanitizer made to proper strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes in make table at 54 degrees. Make table is for cold holding, it does not cool foods down that lose temp during prep. CDI- Tomatoes moved to walk in to rapidly chill to 45.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta sauce made two days ago not date marked and smoked sausage links in prep cooler not date marked, unknown when sausage was thawed. CDI- Pasta sauce properly date marked, sausages voluntarily disposed of 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 pizzas on serving table and TCS pizza sauce at pizza station not being time marked per TPHC procedure. CDI- Foods marked with times per TPHC procedure.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser not labled. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce made from TCS canned ingredients cooling for 30 minutes in a very deep and sealed large pot at 65 degrees. Not likely to reach 45 within the next 3.5 hrs as required to cool TCS foods made from room temp ingredients. CDI- Large chill stick placed in pot and sauce freqently stirred. Observed at 53 degrees by end of inspection.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in pizza cooler..

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

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed open pizza boxes stored at register where customers were leaning over and touching food contact surfaces of pizza boxes. Pizza boxes moved to back and stored face down. Potentially contaminated pizza boxes disposed of.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified..

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce in prep cooler at 48-50 degrees. Lettuce had just been prepped and placed on make table. Need to cool foods to 45 or below before cold holding in make table as make table is for cold holding not cooling. CDI- Lettuce placed in walk in cooler to chill to 45 or below.

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 sliced ham stored in walk in cooler for 8 days, required date marked foods must maintain 7 day max shelf life. CDI- Ham disposed of.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in pizza cooler. 4-301.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe thermometer in use. Thermometer observed properly calibrated.

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

5-205.15 Maintain a plumbing system in good repair.-P 3 compartment sink is leaking. Needs repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Employees need to eat in designated areas only and drinks should be covered. Observed open employee drink stored on top of inverted clean dishes on clean dish rack. Observed open employee drink stored under prep counter. CDI- Drinks removed.

2-301.15 Only wash hands in handwashing sink.-PF 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed PIC wash hands at 3 comp sink, after being corrected, PIC washed hands at handwash sink but dried hands on dirty apron, did not use paper towel. CDI- PIC corrected, properly washed and dried hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker change gloves a few times without washing hands. CDI- Employee corrected, washed hands and put on fresh gloves.

3-304.11 Food shall only contact surfaces of approved food contact surfaces, properly cleaned and sanitized equipment and utensils. -P Observed a can liner not made for food storage in use for storage of bread. Can liners can be made with pesticides and should not be used for food. CDI- PIC disposed of bread voluntarily.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer bucket reading less than 50 ppm, too weak to be effective. CDI- Sanitizer remade to proper strength.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large pot of non cooked tomato sauce cooling since last night at 50 degrees. Type of tomato sauce is recognized as a TCS unless proven otherwise with product assessment. CDI- Tomato sauce disposed of voluntarily 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 times not being written down on pizza table per TPHC procedure. CDI- Times written.

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 improperly cooled pizza sauce stored in large covered pot. CDI- Reviewed proper cooling methods with PIC, sauce disposed of.

4-301.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe thermometer in use. Thermometer observed properly calibrated.

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

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 in use knives stored between prep coolers. CDI- Knives removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked while wet. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed dirty stand mixer attachment stored above and among clean dishes. CDI- Dirty item placed in dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wrapped pizza boxes stored on floor. Observed paper plates and paper trays stored face up, need to store face down or in plastic.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available.

5-205.15 Maintain a plumbing system in good repair.-P 3 compartment sink is leaking above sanitizing compartment. GENERAL COMMENT: Will return within 10 days to check correction of repeated cooling violations. Call 704-336-5100 For Re-inspection,

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Employees need to eat in designated areas only and drinks should be covered. Observed employee eating in kitchen and drinking from open cup. CDI- Employee corrected, moved food and drink to office.

3-304.11 Food shall only contact surfaces of approved food contact surfaces, properly cleaned and sanitized equipment and utensils. -P Observed a can liner not made for food storage in use for storage of bread. Can liners can be made with pesticides and should not be used for food. CDI- PIC disposed of bread voluntarily.

. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed very large and deep pots of marinara sauce and pizza sauce cooling since yesterday at 47-50 degrees. Sauces are made from canned tomato sauce that must be treated as TCS foods unless facility can provide a product assessment or product information from distributor indicating that it is non TCS according to food code (Table A & B in definitions) due to its pH and water activitiy (aW). CDI- PIC voluntarily disposed of pizza and marinara sauce. Be sure to use proper cooling methods to ensure proper cooling occurs.

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 sauces improperly cooled in deep pots with lids. CDI- Sauces disposed of, reviewed proper cooling methods to be used in the future.

4-501.114 Maintain sanitizer at correct concentrations, chlorine sanitizer should be 50-200 ppm to be effective. -P Observed sanitizer reading 0 ppm at dish sink. CDI- Worker made sanitizer to proper strength.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans stored as clean with some older flour build up. CDI- Pans rewashed.

3-501.19 Follow approved TPHC procedure. Observed pizzas made 30 minutes earlier not being time labeled. CDI- Pizzas time labeled.

7-201.11 Store toxic materials to avoid contamination. -P.Observed machine oil and handwash compound stored above food prep areas on prep line. CDI- Toxic items stored on chemical storage shelf.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI- Bottle labeled.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of phorid or fruit flies on kitchen walls and around floor drains. Need to take action to correct insect problem before problem becomes worse. PIC is contacting pest control company to treat problem.

6-301.14 Handwash sinks need handwash signs. Observed handwash sinks without handwash signs. - CDI

3-501.17 Date mark all required TCS/RTE foods per NC food code. Observed pizza sauce made more than 24 hrs ago not date marked. CDI- Sauce properly dated.

3-501.19 Need to have written procedure in place to use TPHC for TCS foods. Observed TCS pizza sauce left at room temperature using TPHC methods, no written procedure in place. CDI- Gave PIC a TPHC procedure application to complete for pizza sauce.

4-903.11 Store single service items to prevent contamination. Observed paper plates and other paper items stored face up, need to store inverted or in plastic.

4-101.19 Non food contact surfaces must be easily cleanable. Observed metal fixed microwave rack that is covered with a badly peeling vinyl type covering and rack has hole drilled into it voiding its NSF certification. Replace badly broken flour tub lid.

3-403.11 - Properly reheat comercially pre-packaged RTE foods to 135 min for hot holding for no more than 2 hrs. Observed meatballs hot holding in steam table at 119 for approx 2 hrs, due to not being initially heated so all parts meet 135 min. CDI- Meatballs reheated to 165 and properly hot held at 135.

3-501.14 - Cool TCS foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed cooked marinara sauce that had been cooling since yesterday in a large pot at 53 degrees.CDI- Improperly cooled marinara sauce disposed of by PIC.

3-501.17 - Date mark all required TCS/RTE foods refrigerated more than 24 hrs per NC food code. Observed RTE sausages in walk in and prep cooler that were thawed 5 days ago that were not date marked. CDI- Sausages properly dated for date of thawing.

3-501.15 - Use approved cooling methods to ensure foods cool quickly. Observed deep and tight covered container of noodles cooling and a deep pot of sauce that had been improperly cooled. Use shallow and ventetdpans, quick chilling equipment, ice baths, or other effective cooling methods. Noodles were placed in a shallow and vented pan to quickly cool, sauce was disposed of.

3-305.11 - Protect food during storage. Do not store on the floor. Observed box of lettuce stored on floor of walk in cooler and bucket of sugar stored on floor. CDI- Items stored off of floor.

4-501.11 - Maintain equipment in good repair. Observed 3 compartment sink with a bad leak above sink compartment that needs repair ASAP.

4-204.116 Manual Warewashing Equipment, Heaters and Baskets

Properly supply handwash sinks with hand towels. No hand towels at hand sink by pizza prep area. -CDI.Handwash sinks need handwash signs, no sign at this handsink.

Separate dented cans and mark for return. Observed dented can on shelf. CDI- Can marked for return.

Cool TCS foods from 135 to 70 in two hrs and 70-45 in 4 more hrs, cool TCS foods made from room temp ingredients to 45 or below in 4 hrs. Observed cooked marinara sauce that had been cooling since yesterday in a large pot with a lid at 70 degrees. Observed pizza sauce being prepped in a large pot likely not to cool to 45 in 4 hrs. CDI- Improperly cooled marinara sauce disposed of, pizza sauce placed in shallow pans to chill to 45 degrees within 4 hrs time.

Observed pizza sauce being left out at room temperature. Provide proof this sauce is a non TCS food through a product assesment or time control or temperature control this food. CDI- PIC will use TPHC to time control this sauce using similar methods that the pizzas are time controlled.

Date mark all required TCS/RTE foods kept more than 24 hrs per NC food code. Observed pizza meat sauce more than 24 hrs old in walk in cooler that was not date marked. CDI- Sauce properly dated

Label all chemicals, observed one spray bottle of glass cleaner not labeled - CDI.

Use approved cooling methods to ensure foods cool quickly. Observed deep pots in use to cool foods. Use shallow and ventetd pans, quick chilling equipment, ice baths, or other effective cooling methods.