WHY NOT PIZZA

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer measured less than 150 ppm. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and refilled with 150 ppm solution. Contact chemical company to raise the strength so it doesn't dilute as quickly. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of lasagna measured 44F and 1 pan of ham measured 45F. PIC stated these items were taken out of cooler recently for orders during lunch. CDI - PIC moved items to freezer to cool quickly. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water heater is not functioning properly and 3-compartment sink only has cold water under pressure. VR - Verification required within 10 days that establishment has sufficient hot water.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink inside female restroom. CDI: EHS provided PIC with handwashing signs.

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 one cambro of house-made marinara sauce date-marked with prep date of 3/03, inside RIC 2. CDI: PIC voluntarily discarded marinara sauce since it had surpassed the 7-day window. All other TCS food items date-marked were within the 7-day window. 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 large bustubs full of mozzarella cheese cooling at a rate of 0.10 deg/min, unable to meet the cooling rate. PIC stated they had shredded the mozzarella cheese less than 4 hours prior. Bustubs were tightly covered with lids and stacked three high in the lowboy cooler of the pizza make table. CDI: PIC removed lids from all bustubs and move bottom two bustubs into the standing reach-in freezer to allow proper air flow to rapidly cool down. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 scoop handle stored inside the sugar bin, commingled inside the non-TCS food product. Ensure scoop handles are stored with the handles above the top of the food to prevent contamination.

3-501.14 Cooling (P) Shredded cheese measured 50-52F in bottom of pizza cooler at 1:30pm. PIC stated it was finished cutting at 1pm. Cheese checked again at 2:30pm and it still measured 50-52F. CDI - PIC moved cheese pans to freezer and took lids off pans. She will check the temperature again in 30 minutes and if it hasn’t dropped significantly will move the cheese to more shallow pans and place back in freezer. PIC will discard cheese if it doesn’t reach 41F by 5pm. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Shredded mozzarella cheese measured 50-52F in bottom of pizza cooler. PIC stated it was finished cutting around 1pm. Also, cut lettuce in bottom of sandwich cooler measured 60F. PIC stated it was also finished cutting around 1pm. Use shallow pans, freezer or ice bath to cool TCS foods after preparation. CDI - Cheese moved to freezer unit and lids removed. Ice was added to lettuce and it measured 38F by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some wall damage in areas of kitchen, especially behind pizza cooler and under breaker box. 0 pts.

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 lasagna, anchovies, and whole milk without a date mark. PIC verified anchovies were opened Saturday, and lasagna and milk was prepped/opened yesterday. -CDI- PIC properly added date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed beef sausage, pork sausage, deli ham, and sauteed spinach held past their 7-day timeframe. Date marks showed pork and beef sausage with open dates of 5/19, ham with an open date of 5/15, and spinach with a prep dates of 5/12. -CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink with lid/straw stored above customer food on dry storage rack. -CDI- PIC removed drink. -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 sausage, beef, and ricotta cheese in the prep unit without a date mark. PIC stated items were opened yesterday. -CDI- PIC properly added date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 handle for salt scoop submerged in salt. -CDI- PIC removed handle from food.

5-501.17 Provide a covered waste bin in female restrooms. -Observed trash can without a cover in the women's restroom. -REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored above customer food on dry storage rack. -CDI- PIC removed phone. -REPEAT-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grab frozen raw meat, then go to grab seasonings and utensils with the same gloves. CDI- Gloves removed and hands washing.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can without a cover in the women's restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored with dry storage on dry storage rack. Observed ear buds stored with single service items near the sandwich prep top. Designate an area for all employee items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener soiled with old food debris. CDI- Items taken back 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 .

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 prep top handles and flip top crevices in need of cleaning. Observed pizza covering in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara sauce cooling from last night in the reach in cooler above 41F. CDI: Marinara 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cooling at a rate of .057F/min. CDI: Product divided into multiple containers and rapidly cooled in the freezer to 37F. REPEAT VIOLATION EHS recommends adding ice to water used to wash the lettuce, and cooling in smaller portions, with a lot of surface area, and with no lid. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced mozzarella cheese in prep top cooler above 41F. CDI: Mozzarella cheese voluntarily discarded. EHS explained that items in prep tops stay cool by having the product touching all parts of the pan. Mozzarella slices only contact the bottom of the pan. Consider storing less cheese at a time in the prep top cooler and adding a lid to prevent this issue. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open bag of sausage. PIC stated it was from 12/5. CDI: Product date marked. 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 . 3-501.18 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 for 11/30. PIC stated that the ham had been frozen and he thawed it yesterday. CDI: Date corrected. Product had not been held past 7 days per original prep date. 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 sauce cooling in reach in cooler, in a deep, covered pot. CDI: Product was voluntarily discarded. Observed lettuce cooling in reach in part of prep top cooler while tightly covered and sliced tomatoes cooling in prep top cooler. CDI: Products were spread out and placed in reach in freezer to rapidly cool. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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/damaged floor tiles and wall damage in various parts of kitchen including by tomato can storage. Repair all damaged areas. REPEAT VIOLATION

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 five containers of pizza sauce (canned tomato sauce) temp between 45-48F from cooling overnight, per PIC. - CDI - PIC voluntarily discarded pizza sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed five large, deep, covered, plastic containers of pizza sauce holding above 41F from cooling overnight. PIC stated ice is added to tomato sauce and spices mixture and then placed in reach-in cooler as a cooling method. EHS strongly recommends incorporating active stirring, placing items in reach-in freezer if possible, and monitoring product to ensure it reaches 41F within 4 hours. - CDI - PIC voluntarily discarded all five containers of pizza sauce. 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 various working containers of condiments and spices lacking labels. - CDI - PIC labeled all working containers.

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. - REPEAT - Observed cracked/damaged floor tiles and wall damage in various parts of kitchen. Repair all damaged areas.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed items in fliptop unit such as sausage, meatballs, ham, sauce and black olives without date mark. PIC stated that items were opened from bags the evening prior. REPEAT CDI: PIC date marked all items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mozzarella cheese in covered metal bins cooling in RI unit. PIC stated they began cooling shortly before I arrived. Cooling rate of 0F/min was observed. CDI: PIC moved large bins of mozzarella to RIF without lids to cool quickly. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 broken wall tiles near can wash area. Observed dry wall damage, creating a hole near 3-compartment sink area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer compartment at 3 comp sink with a concentration of less than 50 ppm of quat sanitizer. PIC attempted to refresh with more sanitizer but dispenser would not pull sanitizer from line to mix with water in sink. CDI: PIC manually added more quat to sink for proper concentration. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Verification visit required within 3 days to verify sanitizer concentration is maintained and dispenses properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed items in fliptop unit such as sausage, meatballs, ham and black olives without date mark. PIC stated that items were opened from bags the evening prior. CDI: PIC date marked all items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over cheese in reach in refrigerator. CDI, foods relocated for cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently cut Tomatoe according to PIC still in cooling process in flip top prep cooler in deep container. CDI, Tomatoe relocated to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quart sanitizer bucket testing 50ppm on test kit.

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 single-service pizza boxes stored on ground in kitchen.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on prep surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salad cold held in display case at between 45-47 degrees F. Salad in case from day before voluntarily discarded. Salad recently prepared relocated to cool. PIC, Maura, stated will utilize adjacent cooler to store salads and will only store non-TCS items and cakes in display case.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of quat sanitizer below 50ppm as registered on test kit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tile damage in back of kitchen near warewashing sink.

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 employee turn faucet off with their hands and not use barrier. CDI by instruction.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open package of turkey open on Saturday but not date marked. Observed pepperoni and bag of sausage not date marked and commercial package open on Friday according to PIC. CDI, foods voluntarily discarded.

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

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 deep covered containers of pizza sauce cooling in prep cooler. Observed cut lettuce prepared at noon according to PIC cooling at 47 degrees F in display case. CDI. Proper cooling methods discussed with PIC such as use of ice wands, shallow uncovered container in reach in freezer and proper ice bath methods. Cooling handout provided to PIC.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tile damage in back of kitchen near warewashing sink. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food located over food for consumer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at customer restroom. CDI, paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris between slicer blade and blade cover. CDI, removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce cold holding on counter above 41F. PIC states sauce doesn’t last long and is finished in one hour. EHS advised PIC to add pizza sauce to TPHC document. CDI, sauce added to TPHC.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in deep container with lid on with no active stirring. Observed cooling rate at .05 degrees/min. CDI, container uncovered and sauce stirred.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at handwash sink near 3 compartment sink. CDI, PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled metal containers and meat slicer with left over debris. CDI, items removed for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pizza sauce not cooling at an adequate rate. CDI, sauce broken down to thinner portions and place in ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding at 53 in reach in. PIC states lettuce was prepped an hour and a half ago. CDI, lettuce moved to cooler. Lettuce at 41F by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in large pot in reach in unit. Reach in unit not designed to cool, only to cold hold.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead roach on trap in dry storage area.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink over top of ingredients used in customers food. CDI- PIC relocated it.

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 salads at 44F in closed containers that weren't cooling. CDI- PIC placed in reach in cooler with lids off to be cooled. Observed pizza sauce not cooling. CDI- PIC placed in sink with ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce at 45F cold holding on top of prep station. CDI- PIC placed in cooler to cool back down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in reach in not date marked. CDI- PIC explained they were from yesterday and placed date marks on them.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in a large closed plastic container. Items were not cooling. CDI- PIC placed in sink with ice around it and lid off.

5-205.15 Maintain a plumbing system in good repair. Observed facility had added a dipping well for ice cream with no approved permit to add it. Also observed added equipment. Will be sending information to a permitting senior to go over.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed Person In Charge with expired ServSafe certification.

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 PIC was hands and turn off faucet with bare hands. CDI - EHS corrected PIC and hands were re-washed.

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 salads at 43F in front reach in, PIC stated they were cooling from prep @ 10 am. At 1:30 pm the salads would not meet cooling parameters. CDI - All salads taken to freezer to cool rapidly.

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 ricotta, 3 containers of mozzarella, marinara, and meatballs without date marks. PIC identified when they were opened/prepped. CDI - All containers correctly date marked. 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 noodles with 10/11 date mark. PIC stated 10/11 was the incorrect date mark and noodles were actually cooked 10/19; observed another container of same noodles in prep unit with 10/19 date mark. CDI - PIC allowed to correct date mark.

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 facility without written procedure for pizza slices held on TPHC @ prep line. Time logs were completed. CDI - EHS & PIC completed written procedures. Procedure will be kept on file moving forward.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced ham cooling highly stacked in container in reach in cooler. Observed salads cooling with clamshell containers tightly closed in drink cooler @ front of store. CDI - Ham spread out onto shallow pan to cool rapidly. Salads taken to freezer to cool rapidly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored cans recently delivered to stored. CDI - PIC removed can for discard.

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 small single use cups used for scoops in dry goods; scoops do not have handle therefore unknown if 'handle' side in food product. PIC removed cups and will use utensil with handle moving forward.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer stored on top of the ice machine. CDI - bottle was removed.

4-901.12 Wiping Cloths, Air Drying Location - C - Observed a QUAT sanitizer bucket at 50 ppm. CDI - bucket was emptied. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on top of the ice machine. CDI - cloth was placed in a sanitizer bucket.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of to-go boxes stored on the floor.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label fading on chemical bottle. CDI-relabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored above open container of sauce.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs stored on top of a case of heavy cream in reach in cooler. CDI - Eggs relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets and build up from soap dispensers and paper towel dispensers. Improvement noted from last inspection.

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. Clean floors around large mixer and dish area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs above milk and other ready to eat foods in reach in cooler. CDI - Eggs relocated to bottom shelf.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIzza by the slice with discard time of 3:30pm still on holding rack at 4:15pm. CDI - Discarded. Suggested using a timer as a reminder of when to discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and dust from low prep cooler door gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P A couple of plastic food pans with sticker residue stored as clean. Also, sanitizer solution in three comp sink testing above 200ppm chlorine. CDI - Food pans sent to dish area for reprocessing; water added to solution until testing at 200ppm chlorine.

3-501.13 Use approved thawing methods. frozen ham thawing on drain board of prep sink. CDI - Placed under running water for rapid thawing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and dust from low prep cooler door gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Food worker used bare hands to move slices of pizza from prep table to plates. CDI - Pizza discarded; worker began using tongs to move slices to plates.

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 Spaghetti and pene pasta dated 5-16 in low prep cooler. CDI - 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 Plastic tubs of shredded cheese cooling with lids on. CDI - lids removed to allow rapid cooling.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in men's room. CDI - Soap restocked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on outside of food pans stored as clean. CDI - Pans sent to dish area for reprocessing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced turkey stocked above fill line and holding above 45F in flip top. CDI - Relocated to low prep cooler for rapid cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut ham from yesterday in pizza make station with no date marking. CDI - Correctly back dated today. 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 Sausage cooked on 2-4 in low prep cooler and labeled "1-29". CDI - Discarded.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on low prep cooler shelves. Repair or replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of crumbs and food debris from low prep cooler gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep table. one beverarge uncovered. CDI by covering and moved to below table top.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in 3 comp sink testing at 0ppm. observed air in line of sanitizing dispenser. CDI by priming line and test at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker glue on plastic pans stored as clean. CDI by wash, rinse, and sanitize, removing stickers and glue.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. keep single service itmes protected during storage. keep in wrapper.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

2-401.11 Eating, Drinking, or Using Tobacco - Observed employees eating in kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up on soda fountain nozzles. cdi by wash, rinse, and sanitize. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed ham, sausage, mozarellla cheese, pepperoni stored in pizza prep cooler > 45F. PIC stated that TCS food items had been in cooler < 1 hour prior to inspection. CDI by removing all TCS foods and placing on ice baths. PIC will call for repair service for prep cooler. Verification required within 10 days. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed TPHC board incorrectly dated. Board was also marked for 11:00am. PIC stated that pizzas were placed on rack 15 minutes prior to inspection. REPEAT VIOLATION- Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed 3 unlabeled spray bottles containing toxic chemicals. CDI by labeling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back door to be open upon arrival. 6-501.111 Keep the premises free of insects, rodents, and other pests. observed flies in the kitchen.

4-501.11 Maintain equipment in good repair. observed ambient air temperature of 53F in pizza prep cooler. Repair cooler.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed wash and sanitizer water at 3 compartment sink to be soiled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizing solution in 3 compartment sink testing 0ppm QAC. CDI by refill and test 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, pepperoni, ham stored in pizza prep cooler > 45F. Observed flip top to be open upon arrival. Ambient air temperature of unit observed to be 44 F. CDI by closing flip tops and observed food temperatures of 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 pizza on rack without TPHC dry erase board marked for time. CDI - marked for time.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water at front area hand wash sink. All other handwash sinks observed with > 100F water. Repair hnadwash sink.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce with meatballs in mini-steam table 90F. CDI reheated to 165F for 15 seconds. Reheat foods to 165F prior to placing in steam well.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep table. CDI by moving below table top.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee washing utensils without sanitizing. CDI by instructing PIC to wash, rinse , and sanitize utensils in the 3 compartments of the utensil wash sink. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on meat slicer blade and guard. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, sausage, pepperoni, cheese stored in large pizza prep cooler > 45F. Internal temperture of cooler observed to be 57F. SEE ITEM #45. CDI by voluntary discard of food items. PIC will call for repair service for cooler. REHS will return within 10 days to verify compliance. DO NOT USE THIS COOLER UNTIL IT IS REPAIRED AND HOLDING FOODS AT 45F or BELOW.

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 pizza on rack with incorrect times marked on TPHC dry erase board. No procedure provided by person in charge. PIC stated that pizza was cooked less than 2 hours prior. CDI by marking correct time on board.

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

4-501.11 Maintain equipment in good repair. Large pizza prep cooler has an internal temperature of 57F. PIC will call for repair service.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Observed moldy tomatoes in box inside of prep unit. CDI-discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed to open packages of slicing sandwich ham and turkey. Sliced ham and turkey was dated in prep unit. All potentially hazardous foods must be dated marked. CDI-dated properly and given instruction on dating bulk meats that has been opened.

4-602.13 Nonfood Contact Surfaces - C:Clean ouside areas on big mixer and bowl.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: replace missing floor tiles. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace absorbant ceiling tiles near back door and above storage rack with non absorbant, easily cleanable tiles. Repeat. Replace water damaged ceiling tiles inside men's room. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights in kitchen. Replace rusted storage shelves above 3 comp.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean big floor mixer completely. Clean slicer completely. Verfication needed.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF: Observed sliced sandwich meats vacuum packaged in facility. Small hand held piece of equipment used to removed oxygen from plastic bag. Variance needed in order to use this process. Verification needed. Product discarded.

8-103.11 Documentation of Proposed Variance and Justification - PF: Must provide documentation to perform vacuum packaging on sandwich meats.

6-501.111 Controlling Pests - PF: Eliminate fruit flies from facility.

4-205.10 Food Equipment, Certification and Classification - C: Discontinue using and remove household fresh saver from facility. Not approved for commercial use.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace unapproved ceiling tile near back door. Ceiling tiles must be smooth, cleanable , and nonabsorbant.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean mixer.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed sanitizer in bucket and sink reading less than 50ppm. CDI-remade

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cut lettuce 79F. Must keep lettuce at 45F or below. CDI-placed in cooler.

3-501.15 Cooling Methods - PF: Observed pastrami thawing in prep sink at room temperature. Pastrami 41F. Must thaw under cold running water, in coolers, or in microwave as a part of the cooking process. CDI-ran cold water over product

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean around door gaskets of coolers and freezer.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed back door not tight fitting. Door is too small for doorframe. Big space between door and door frame. Repair or replace.

2-102.12 Certified Food Protection Manager - C: No person with ANSI accredited food protection manager certification available at time of inspection. Manager took the CFM test on March 10, 2014 (Wendover Rd) scores were sent out yesterday and have not arrived as of yet.

. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave, tea urn, and inside ceiling of ice machine.CDI- cleaned during inspection

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Marinara sauce made day prior to inspection needs to be date marked. Foods prepared and kept longer than 24 hours must be dated marked.

3-304.12 In-Use Utensils, Between-Use Storage - C:Discontinue using portion cups as scoops in seasonings.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times of operation. PIC at time of inspection not certified. CDI by instruction. Must have in place by 1/1/2014 to avoid 2 point deduction.

5-202.12 Handwashing Sinks, Installation - PFAll handsinks must be supplied with hot water of at least 100F. Oserved both restroom handsinks and sink near register with no hot water. Verification required. Observed both other handsinks in facility with hot water over 100F. Use handsinks supplied with hot water until repair can be made.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain quat sanitizer at 200-400ppm. Observed sanitizer in bucket and in 3 compartment sink about 100ppm. CDI by emptying and refilling. Observed correct concentration directly from dispenser at 3 comp sink.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous ready to eat foods in refrigeration longer than 24 hours must be labeled with the date opened/prepared or discard date. Observed no required items with dates. CDI by instruction. Verification required.