WOLFMAN PIZZA #1

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of ranch dressing in the WIC above 41F. PIC stated that it was out of the WIC this morning for filling to- go cups. CDI PIC took lid off to quickly cool down. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and open drink cup on the counter with clean plates and single service items. CDI Employee moved items REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above washed and prepped food in the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside and out side of the dish machine with a large amount of buildup.

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 build up on the irregular of multiple equipment and on the inside of the lowboy coolers. Observed accumulation of dust/food debris on outside surfaces of dry goods containers. REPEAT

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and medicine on the counter with clean plates and single service items. CDI Employee moved items

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 minor build up on the interiors of multiple food prep units (bar cooler, main prep unit). Observed accumulation of dust/food debris on outside surfaces of dry goods containers. - 0.5 -

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 one (1) container of bagged cooked spaghetti portions in WIC cooling at an insufficient rate. CDI - Food employee rotated bagged spaghetti to standing freezer to rapidly improve cooling rate. Spaghetti was observed at 39F prior to 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) container of Dijon mustard, cleaned and relabeled, used to hold tortilla chips. Utilize multi use containers to hold food items.

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 minor dust accumulation on ceilings in WIC. Clean as needed to prevent potential contamination of food.

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 one (1) apple in a carton, as well as one (1) bin of employee food stored above sealed beverages and ready to eat food in WIC. EHS advised PIC to rotate any food held for employees to lower storage. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation fan of WIC with dust and debris accumulation. Clean as needed to prevent potential contamination of food and equipment.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut and washed produce stored beneath four (4) recently delivered unwashed pineapples and one (1) box of unwashed green bell peppers. CDI - Cut produce was rotated beneath ready to eat items. EHS provided WIC storage order chart sticker to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical sanitizing dish machine producing chlorine at 0ppm. Line was observed not dispensing chlorine sanitizer when priming. Manager pulled all food contacts that had been sanitized via machine the morning of inspection and rotated them to prewash area for holding until they could be properly sanitized by hand. Machine repair personnel were contacted via phone. Facility will clean food contact surfaces via mechanical ware washing until machine can be verified to effectively sanitized. A verification will occur no later than 06/16/2025. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food bar and waitstaff employee engaged in minor food prep (dispensing ranch dressing from larger container into to go cups) at start of inspection. Remove jewelry and restrain hair when working with exposed food.

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 minor build up on the interiors of multiple food prep units (bar cooler, main prep unit) Observed pooling water on the interior of salad prep units. Increase cleaning frequency as needed and maintain equipment to prevent accumulation of soils and moisture. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at pre wash sink faucet. Observed male restroom urinal covered in plastic and marked as out of order. Repair plumbing fixtures as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of containers with sicker residue contaminating the food contact surfaces of the other containers while be stacked as clean. -CDI- PIC placed the necessary items in the dish pit to have the sticker residue removed, washed, rinsed and sanitized. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed diced tomatoes and canned roasted red peppers without a date mark. PIC stated that the tomatoes came from a larger batch of diced tomatoes from the WIC. -CDI- PIC correctly dated the necessary containers. REPEAT*** (3 pts) 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 cooked potatoes and house made aioli with dates exceeding 7 days from when they were prepped. -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 .

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 minor build up on the wire racks in the WIC. Increase cleaning frequency. (0 pts)

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC handle a fully cooked chicken wing with bare hands while checking temperature of wing in WIC. CDI: PIC discarded wing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed green peppers being stored on top shelf in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

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: 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 . Observed a container of marinara sauce and a container of sliced ham being held in pizza flip top cooler without date marks. CDI: PIC showed EHS larger batch of respective items that smaller containers were pulled from in WIC and date marked items in pizza flip top.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle filled with an unknown substance being held without a label near back storage area. CDI: PIC discarded spray bottle.

4-501.11 Maintain equipment in good repair. Observed reach in portion of pizza prep cooler out of order. PIC stated a service technician has been onsite to repair unit and will be back on Monday to further evaluate cooler. 4-502.11(A) Maintain utensils in good repair. Observed 3 silicone spatulas with deep cracks and crevices hanging from clean storage rack. Replace damaged spatulas.

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 EHS observed a container of anchovies in lowboy with an expired date mark. PIC stated that anchovies came from can and have an extended shelf life. EHS educated PIC that once anchovies are opened and placed in new container that the new shelf life is 7 days. CDI PIC voluntarily discarded anchovies . -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle missing a label. PIC corrected during inspection.

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 several dented cans stored on the shelves. Items were moved to a new location. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed uncovered foods in the walk-in cooler that were exposed to a fan.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wrapping food with bracelets on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a bearded employee forming pizza dough without a bear restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on the counter of a prep cooler.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed several rusty shelves in the walk-in cooler, under counter coolers and storage areas.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open recycling bin lids.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that when hand washing is carried out, hands aren’t recontaminated by turning the faucets off with their bare hands. Observed one cook turn the faucets off with his bare hands then start working with food. CDI- Educated during the inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup stored inside. Recommend a higher cleaning frequency.

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 foods inside of the walk in cooler cooling with lid tightly attached. Ex artichoke dip CDI- Food moved to walk in unit to cool at a faster rate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sides of equipment holding debris from earlier uses. Recommend higher cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some plastic containers stored clean with minimal food debris and residue from labels left attached. Ensure that dishes are being thoroughly cleaned to remove anything from last uses. CDI- Dishes were moved to 3 comp sink area to be washed, rinsed, and sanitized again. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wire shelving holding dry storage and walk in cooler with dust left attached. Recommended higher cleaning frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wire shelving holding dry storage with dust left attached. Recommended higher cleaning frequency.

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 with build up beside prep unit station. Recommend floors receive a higher cleaning frequency.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa and tomatoes prepared early morning after 4 hours time not meet cooling threshold of 41F in 4 hours or less. CDI- Salsa and tomatoes were discarded during the inspection.

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 some foods such as salsa and tomatoes inside of the prep unit above temperature threshold. Both items were moved to walk in cooler to cool at a faster rate.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaner stored in a secondary container without a label present. Ensure that foods placed inside of secondary containers are labeled with the common name of the containers contents. CDI- Labeled during the 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 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 foods inside of the walk in cooler cooling with lid tightly attached. CDI- Food discarded for not meeting cooling parameters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some manual pizza slicers and plastic containers with food debris left attached from preparation nearby. Ensure that food contact surfaces are maintained cleaned to sight and touch. CDI- Equipment was moved to dish washing area to be washed, rinsed, and sanitized again.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Ensure that bulk containers are labeled with the common name of its contents. Observed some bulk containers of flour on dry storage shelves without labels attached. CDI- Labeled during the inspection.

4-501.11 Maintain equipment in good repair. Observed mainline prep unit not in working order. Food establishment has a new prep unit ordered and will get it replaced within a weeks time. Currently food establishment is filling the prep unit up with ice to maintain temperatures. All foods inside of prep unit were found below 41F. Observed torn gasket channels. Replace to maintain tight seals and temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some cleaning needed for base of large mixer, flour storage shelf next to mixer, side of prep unit next to mixer, dry storage shelf near walk in and walk in cooler shelving, and gasket channels

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Ensure that dumpster doors and lids are kept closed to prevent possible harborage or attraction of pests. Dumpster doors observed open. PIC closed dumpster door during the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vent near dish machine and ceiling vents in restrooms with heavy dust accumulation. Floors had noticeable build up.

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 CDI- by education; handout given to PIC.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed green peppers and pineapple stored above containers of prepped veggies in walk in cooler. CDI- items rearranged.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of green olives and anchovies past 7 days. CDI- items 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 Facility does not date all items in top of prep units however most items can be traced to source containers in bottom section of unit. However, unable to find source container for goat cheese that had been stored in unit since yesterday. CDI- labeled with yesterday's date.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some cleaning needed for base of large mixer, flour storage shelf next to mixer, side of prep unit next to mixer, dry storage shelf near walk in and walk in cooler shelving.

5-205.15 Maintain a plumbing system in good repair. Observe loose faucet handle at front hand sink. Hand sink is still functional.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vent near dish machine and ceiling vents in restrooms with heavy dust accumulation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on bar fridge. CDI- Removed.

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 Cheese cooling with lid on. CDI- Lid removed. REPEAT.

4-501.11 Maintain equipment in good repair. Gaskets damaged and in need of repair. Door not fastened on reach in cooler. Facility is working on getting replacement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed dawn cleaner not labeled. CDI- 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 Lettuce, pasta, and tomatos cooling in WIC in tight wrapped baggies and with lids on. CDI- Baggies unwrapped and lids removed.

4-501.11 Maintain equipment in good repair. Some gaskets in reach in cooler torn and in need of replacement.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee go from dealing with cash drawer to donning gloves for salad prep without hand washing occurring. Observed same food employee wash hands and use same bare hands to turn off sink knobs. CDI- Employee was educated on proper hand washing and wash hands as needed following violation. - 2 points.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed several foods In Walk in cooler holding at 42-43F(See Temp Grid). Walk in cooler ambient air was adjusted and reading 38F. CDI/VR/REPEAT. This has been an issue on several inspections. Facility moved foods into other refrigeration where it can adequately cold hold. Will make a return visit within 24 hours to ensure walk in cooler is adjusted. TCS foods were removed from cooler during inspection. Facility shall be placed on a risk control plan. Will follow up with details. REPEAT - 3 points.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a box of raw chicken stored in direct contact with walks in cooler floor. Ensure that all foods are uplifted at least 6 inches off the floor. 0 points.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee prepping food without a hairnet. 0 points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink stored on top of ice machine. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food products recorded above 41F (see chart). CDI- Placed on TPHC. WIC foods appear to be holding 42F but not 41F<. Facility will get WIC to hold 41F and in meantime hold foods on a 4 day hold time.

4-501.11 Maintain equipment in good repair. Some gaskets torn and in need of repair

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Housemade dip, cooked potatoes and cheese were cold holding at 42-43 degrees F. Ambient air of unit was 38 degrees. CDI- Foods were placed in freezer unit to cool. Better keep walk in cooler door closed to refrain from cold air escaping the unit. 0 points due to first cold hold violation that took place since new rule came into effect on 1/1/19

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chcicken and salsa mix was said to be stored in cold hold unit flip top since last night but lacked dates. If foods are stored in flip tops overnight then they are requirred to be equipped with proper date marks. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of mozzarella cheese cooling with lids on stacked on top of each other. Also observed cooked noodles cooling while being in a bag while placed inside of a plastic container. CDI- Cooked noodles were placed on sheet tray in walk in cooler, Lids were removed and product was unstacked and placed in the freezer for better air flow. REPEAT -1 point.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and then used same washed hands to turn sink knobs off. CDI- educated employee and hands were rewashed. 0 points.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed black mold buildup along interior chute of ice machine. CDI- ice machine was sanitized by the end of the inspection. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken wings that were pre-portioned yesterday, large bins of lettuce/mozerella cheese and sliced ham were cold holding at 45-48 degrees. CDI- wings were placed in the freezer to aggressively cool, large containers of lettuce were discarded and mozzarella cheese was placed in more shallow containers to cool. -1.5 points. General Comment: Recommend turning thermostat down in walk in cooler to fully cold hold foods at what's soon to be 41 degrees and below come January 1,2019

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 containers of mozzarella cheese cooling with lids on stacked on top of each other. CDI- Lids were removed and product was unstacked for better air flow. REPEAT -1 point.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed housemade ranch cooling in dense plastic container with lid still on. CDI- PIC moved ranch to a shallow metal container to cool in freezer unit with lid off for maximum air flow.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed sugar and salt being stored in same container without common name.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed plates being stored with food contact portion up. A fly was in the proximity of the plate storage. Also observed cleaned dishes being stored on soiled racks. Ensure that plates are stored inverted and clean dishes are stored on clean surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled walk in cooler racks and soiled walk in cooler fans.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Vacuum Breaker on mop sink leaks when in use. CDI- PIC has disconnected the whose line allowing for an air gap to be used in lieu of a backflow preventer.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold throughout caulking along prep sink and 3 comp sink.

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

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout the facility in need of replacement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ceritfied food protection manager on duty. Repeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observeed dishwasher with no measurable concentration of chlorine . CDI sanitizer container empty bucket changed and machine primed and chlorine measured to appropriate levels.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 taters and turkey held for 8 days . CDI discarded . Improvements made in date marking in general.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in rear kitchen in need of replacement or resurfacing. 4-501.11 Maintain equipment in good repair. Observed two gaskets on low boy for pizza dough in need of replacement. Repeat.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mold at caulking of rinse basin at dishwasher. -0 points-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no ceritifed food protection manager on duty at time of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese and ricotta cheese in walk in with no date labels. CDI labeled products. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spaghetti and rigatoni in lowboy between 41-45 degrees held longer than 4 days and ham in walk in dated 01-20-17. Observed taters in prep unit 2 held for 8 days. CDI discarded products.

4-501.11 Maintain equipment in good repair. Observed 1 torn gasket on low boy cooler where dough is stored. -0points-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bottles hanging over hand washing sink and items stored in handwashing sink behind counter upon arrival. CDI, items removed from handwashing sink.

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 garlic butter, 2 containers of chicken not date marked, pimento cheese with a date of preparation of 10/17. CDI, foods voluntarily discarded by PIC.

2-402.11 Effectiveness-Hair Restraints - C - Food employees shall wear effective beard restraints. Observed food employee not wearing a beard restraint upon arrival put one on during inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed 1 split gasket inside reach in prep unit.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed top of dish machine and inside dish machine in need of cleaning.

5-203.12 Toilets and Urinals - C - Keep toilets and urinals in good repair. Observed urinal in mens restroom out of order. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager at facility.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed waitress don gloves without washing hands, and an employee rinse a pan out in the prep sink, take his gloves off and not wash their hands before donning new gloves, and another waitress touching their hair and using the register, then don gloves without washing their hands.. CDI-Waitresses and employee had washed their hands.

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 steak, chicken wings, aoli, garlic butter, and deli turkey past the time/temperature window. CDI-All items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rust racks in the walk in cooler. PIC stated they just receive the quote for new racks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the clean equipment racks near the dish machine, and residue buildup on the gasket of the reach in freezer. Needs cleaning.

2-102.12 Certified Food Protection Manager - C - At least one certified PIC shall be on site at all times. Observed no certified PIC on site during inspection. CDI by instruction.

2-301.12 Cleaning Procedure - Use proper procedures to wash hands. Observed food employee turn off faucet with their bare hands. Observed food employee begin to put on single-service gloves without washing their hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed vegetable slicer soiled with dried food debris. CDI, operator relocated equipment for cleaning. Observed cutting board stored as clean but soiled with black residue. CDI, cutting board relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed several quat sanitizer spray bottles below required concentration. 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 butter date marked 2/15. CDI, operator voluntarily discarded butter. CDI by instruction. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on doors of prep refrigerators. Repeat. Observed oven not working according to PIC. Repeat. Observed rusty shelving in walk in cooler.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some food debris collecting on dish machine. Observed container storing clean equipment accumulating some food debris.

5-205.15 System Maintained in Good Repair - P - Plumbing system shall be maintained in good repair. Observed plumbing leak below handwashing sink in men's restroom. Repair.

5-202.12 Handwashing Sinks, Installation - Automatic or metered faucets shall provide 15 seconds of continuous flow before reactivation. Observed metered faucet in men's restroom not providing at least 15 seconds of continuous flow.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Separate unwashed produce from ready to eat foods. Observed unwashed mushrooms stored over ready to eat foods in walk in cooler. Repeat. CDI, operator relocated relocated mushrooms.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F or above. Observed pizza slices held at pizza display unit at 129 degrees F. CDI, operator voluntarily discarded pizza slices and Time as a Public Health Control discussed with management.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours shall be date marked. Observed 1 containe of meat balls date marked on 10/16 and with a thaw date of 10/23. CDI, food voluntarily discared by operator.

2-402.11 Effectiveness-Hair Restraints - C - Employees shall wear effective beard restraints. Observed a food employee with a bushy bear.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean ice wand uncovered / unprotected on rack located in reach in freezer and in contact with outside of boxes. Observed clean pizza utensils stored in container collecting food debris and soil near convegher pizza oven unit.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 2 split gaskets on door of reach in refrigerators. Observed oven unit not working according to PIC. Repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed dried sauce and soil inside pizza delivery bags. Clean. Observed crumbs and debris accumulating in gaskets of reach in refrigerators. Observed water accumulating on bottom of keg cooler. Observed top of dish machine in need of cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC Nathan's serv safe certificate expired.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed cucumbers and mushrooms above ready to eat tomatoes and other foods in the walk in cooler. CDI - PIC started to rearrange the cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the can opener and slicer. CDI - PIC set items aside to be rewashed. Observed pink around the ice shoot of the ice machine. CDI - PIC cleaned during inspection.

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 containers of chicken wings and sliced turkey labeled 5/6 (9 days). CDI - PIC discarded items.

General Comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the dough prep unit and the walk in cooler door. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed one cracked container and a cracked robo coup base. Replace/discard cracked equipment .

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwashing sink with no soap at the bar. Corrected during inspection. New soap cartridge installed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one slice of pizza in the hot holding box at 133 F. Corrected during inspection, pizza discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several products labeled with date greater than seven days old. Some products were in the process of being thawed in the cooler and some products were thawed yesterday. Manager advised he had taken the products out of the freezer for thawing. When facility prepared food products are moved from the freezer to the cooler, re-label products with the new discard date. Corrected during inspection, manager labeled the food products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed covered containers of flour and salt stored on a shelf under the kitchen sink drain board and next to a jug of dish soap.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with a non-plain ring, employees observed with watches and no hair nets in the preparation area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed two damaged spatulas hung up with clean utensils. Observed cooler shelving starting to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigerator gaskets collecting debris. Observed beer keg cooler with liquid build up. Observed beer bottle cooler with debris collecting near the glassware. Observed the walk in cooler shelving with residue.

5-205.15 Maintain a plumbing system in good repair.-P. Observed exterior can wash non-functional due to a water line break. Repair the can wash and restore water supply to the can wash.

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. Observed walkin cooler vents with dust.

2-303.11 Prohibition-Jewelry - C Observed staff member to be working with food while wearing a ring with a gemstone and cut outs as well as a braclet. Food handlers shall not wear items below the elbow except that solid metal rings with no cut-outs, in-lays, or gems may be worn.

3-304.14 Wiping Cloths, Use Limitation - C Observed in use wiping cloths to be set out. All in use wiping cloths shall be stored in containers with proper sanitizer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Pink gelatinous mold on the surrounding edges of the interior ice chute, and mold on the bottom ice shield and guard. Return visit to be completed by September 15, 2013 to check for cleaning.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Penne pasta dated 8/27; cooked chicken breast dated 8/29; sliced deli turkey dated 8/26 stored in prep cooler at cook line next to facility pizza oven. Operator advised food items are frozen when prepared and then placed in prep coolers when needed. CDI- Operator was advised of rule requirement for marking potentially hazardous foods and the maximum number of holding days of stated foods per the rule. Food items in the afore mentioned category being held at 41F or below may only be held for 7 days. Those food items held at 42F-45F may only be held for 4 days. Day of preparation does count as 1 day. Detailed handout provided to operator today.

2-402.11 Effectiveness-Hair Restraints. Employee putting food on plates at salad station with no hair restraint on. CDI- Employee later put on hair restraint.

4-602.13 Nonfood Contact Surfaces. Dust build on filters in hood system and exterior filter of ice machine. Food debris in gaskets of prep coolers and bottoms of containers. Cleaning is needed.