UNCLE MADDIO'S PIZZA JOINT

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed jalapenos with white and dark build up. CDI: Jalapenos were voluntarily discarded.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple plastic containers wet stacked.

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 of food debris on shelving that holds cans. Clean as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals without labels. CDI: PIC labeled 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 food debris on flooring throughout facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed trash can blocking front hand sink. CDI - Employee instructed to remove obstruction. -1-

4-501.11 Maintain equipment in good repair. Observed condenser in pizza prep cooler with ice build up. Remove the ice. -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 some debris on top of dish machine. Ensure more frequent cleaning. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee utilize kitchen hand sink to rinse coffee mug and spoon. CDI - Discussed restrictions on hand sinks with PIC and staff present. Hand washing stations may not be used for purposes other than hand washing. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken stored over tomatoes in the walk-in cooler. No physical evidence of contamination noted. CDI - Raw chicken moved to the bottom shelf. -1.5- 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 quat sanitizer at 50ppm in 2 buckets. CDI- PIC replaced sanitizer with 300ppm quat sanitizer. 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 1 lid, 1 scoop, 1 spatula, and 1 tongs with food debris/oil buildup on food contact surface. CDI- PIC placed in dish area to be washed, rinsed, and sanitized. 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 marinara, mozzarella cheese, ham, and raw shell eggs above 41F, see temperature chart. Ambient temperature of units holding above 41F as well. Repair pizza prep unit and merchandiser to hold TCS foods 41F and below. EHS will follow up within 3 days. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife blade stored between pizza prep unit and counter. CDI- PIC placed knife in to be washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed salad station prep unit with ambient temperature of 48F, all TCS foods in unit held on 6 hour TPHC. Observed ice machine in disrepair. Repair or remove units. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household chest freezer. Replace with commercial unit or remove.

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 floor tiles around drain in women’s restroom cracked. Repair.

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 employees personal milk stored above raw shell eggs for facility. CDI- PIC moved milk to not be above eggs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored over ready to eat items. CDI - Eggs moved to the bottom shelf. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 of ripe olives stored with intact canned goods on can rack. CDI - Dented can removed to office and labeled as do not use. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during inspection today. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food container above the 3-compartment sink wet stacked. Allow to air dry prior to stacking.

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 gaskets on refrigeration units accumulating food debris and food residue. Clean and maintain.

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 dust on the ceiling above the 3-compartment sink at the exhaust Air ducts. Clean and maintain.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during inspection today. PIC CFM expired in 2022 For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop with dry food debris. CDI - PIC rewashed and sanitized. 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 milk opened today, held longer than 24 hours. CDI - PIC date marked properly. 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 just prepped cut sausage in a deep food container cooling (temped at 51, with no change) CDI - PIC placed on a sheet pan to rapidly cool to 41F. Temped at 44F. REPEAT 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a watch while prepping pizza dough. CDI - Provided education to the PIC, food handler removed watch.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during inspection today. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed blue bucket in the back handsink. CDI - PIC removed the bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara in the steam table at 122F. Foods in this unit are on TPHC however the time had expired at 2PM. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Salad prep top cooler: mixed greens, cut romaine, Parmesan, ranch, blue cheese, feta Greek, Cesar dressings, sour cream all above 41F *see temp chart of temps. PIC stated these are on time and according to the time sticker, expired at 2PM. All TCS foods were discarded in the salad prep top cooler. ***Verificaiton visit required to ensure compliance: either repair the unit or follow TPHC procedures and follow discard times. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed the salad prep top cooler is on 6hr TPHC - however the sticker does on reflect this, sticker on TCS foods were marked 11AM- 2PM, which should have been from 11AM - 5PM ***Facility is open from 11AM - 4PM. PIC stated that at the end of the day all of the TCS foods in the salad prep top cooler are discarded. CDI - PIC discarded all salad prep top cooler TCS foods 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. Oberved chicken in hot holding steam table temped at 122F, TPHC time of discard is 2PM. CDI - PIC discarded the chicken. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza sauce in pizza prep top cooler temped at 52F, TPHC sticker stated 2PM discard, which is expired. CDI - PIC 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 Observed grilled chicken cooling in the walk in cooler, chicken was mounded on a tray and temped 45F, stated to the PIC that they have 45F to get it down to 41F, as the chicken was prepped at 9AM. CDI - PIC used another sheet pan to decrease the amount of chicken to rapidly cool. REPEAT 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 .

6-403.11 (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 drinks on top of salt bulk container in the prep area. CDI - drink relocated.

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 sausage that was cooked and cooled this morning in deep containers. CDI - PIC placed in sheet pans to cool rapidly 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of olives stored with other cans. CDI: Can removed for credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over ready to eat items. CDI: Eggs moved to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2oz portion container stored in parmesan cheese. CDI: Cup removed.

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 shelving inside WIC with food debris and build-up. Observed some food debris in chest freezer. Observed reach in cooler with food debris on shelving and bottom of cooler. Ensure more frequent cleaning.

4-501.11 Maintain equipment in good repair. Observed condenser in pizza prep cooler with ice build up. Remove the ice.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed wet mop stored improperly with the handle in the mop sink and the mop head up.

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 cooked diced chicken cooling in a deep container. PIC stated that the chicken had already been cooled on a sheet pan, however when removed from the walk in cooler to dice, the product had warmed up. CDI - PIC placed back on the sheet pan and into the walk in cooler. 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 .

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

4-501.11 Maintain equipment in good repair. Observed dough roller plastic shield beginning to crack. Repair/replace. 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 melted plastic spatula. Replace.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical in unlabeled spray bottle. CDI - Spray bottle properly labeled to prevent misuse.

4-501.11 Maintain equipment in good repair. Observed heavy ice build-up inside bottom of pizza prep station cooler. Observed torn gaskets on cooler 7 & 8. Work order has been placed for service and replacement of gaskets.

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 employee washing dishes in 93F water. CDI: water was drained and refilled with water at 110F+.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelf next to dry goods/spices and above prep table. Cell phone was relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on front counter counter surfaces and back prep table while not in use.

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

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 establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided PIC with a template plan to be implemented.

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 shaker of Parmesan cheese, container of yeast, and a pitcher of water without a label. CDI: all items were properly labeled.

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 shelving inside WIC with food debris and build-up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled drink stored on back counter. CDI: drink was relocated 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. Observed no date on shredded chicken and chicken wings inside WIC. Observed just a day dot on products. CDI: proper date was placed on products. Observed opened bag of meatballs with no date mark and a container of pepperoni with unclear date inside WIC. CDI: proper dates added.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times written on products held on TPHC. CDI: proper times written in to reflect start and end times.

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 plastic containers of marinara sauce stacked inside walk-in during cooling process. CDI: discussion with PIC to separate sauce into 2 more pans to ensure product cools quickly. Containers were separated and moved more to the front of the shelf where air is cooler and circulating more.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths laying on counter tops.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go cups unprotected at register area. Properly protect cups in sleeves or store properly in dispenser to avoid rims of cups possibly being contaminated by customers.

' 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed slicer that is not being used inside kitchen accumulating food debris and dust. Cover with food grade bag or remove from facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper and slicer stored as clean on bottom shelf with food debris remaining. PIC stated that the slicer is not being used. Clean slicer and store away/cover to avoid unnecessary food debris. CDI: chopper removed and stored at sink to be cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths laying on counter tops. Observed quat sanitizer in buckets < 150ppm. CDI: buckets dumped and refilled with proper concentration.

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 ham in prep unit and open bag of meatballs not dated. CDI: properly dated. 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 chicken sausage, ranch, and corn that had expired 7 day dates inside walk-in cooler. CDI: products were discarded.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a bottle of sanitizer that was not labeled at customer drink station.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles and shakers at cook area not labeled.

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 pizza boxes stored on the floor at back storage area.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Observed employee rinsing cucumber and black beans in the 3 compartment sink. CDI: by education and instruction to use prep sink for preparation of food, EHS intervened.

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

General COmment: 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 only day dots with day of the week for date marking system. Observed SOP on chart posted states that facility should put actual date on day dots stickers as well. PIC was able to fully explain date marking process however. CDI: Work on following SOP and adding actual dates on products.

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 romaine and pico that had just been prepared and placed inside top of pizza prep cooler. These items are all held on TPHC. PIC explained to me that these items were placed directly into unit after preparing. CDI: explained to PIC that all items must be cooled back down to 41F/below before time starts to use TPHC. All items moved back to the walk-in cooler to properly cool.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed yeast, oil, and powdered sugar not labeled in facility.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths laying on counter tops. Points not escalated due to nature of violation.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back shelf.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza prep station cooler. Observed 2 cracked food containers on back dish shelf.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks on counter. CDI: drink were discarded.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at front counter next to pizza oven blocked by pizza racks. CDI: racks were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lettuce spinner stored as clean with food debris remaining. CDI: spinner taken back to dish sink to be cleaned.

General Comment: 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 diced tomatoes and roasted chicken cooling in top of pizza prep station. CDI: discussion with PIC to ensure that all foods are cooled properly first down to 41F/below prior to placing inside prep cooler. Foods moved to the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in bucket at 0ppm. CDI: dumped and corrected to proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at pizza station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back shelf.

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 cut chicken that was prepared yesterday morning with no date mark. CDI: Product marked with yesterday's day. 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 pizza sauce with more than one date mark on it. CDI: PIC stated it was prepared yesterday. Tuesday sticker was removed.

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 over customer food in reach in cooler. CDI: Customer food relocated.

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 down in chicken in reach in cooler. CDI: Scoop handle removed from product

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of individually wrapped utensil packs stored on floor under register. CDI: Utensils relocated.

4-502.11(A) Maintain utensils in good repair. Observed several damaged/cracked lids on products in walk in. REPEAT VIOLATION Some new lids have been ordered since previous inspection. Continue replacing items as they become damaged.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms stored over pizza sauce and cheese shakers. CDI: Products relocated.

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 pizza sauce from yesterday still cooling in containers. Product was 42F. All other items in walk in were 40F and below. CDI: Sauce uncovered and cooled properly. EHS suggests placing ingredients for sauce in the walk in cooler the evening before to eliminate cooling of sauce.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pizza sauce cooling in tightly closed containers. CDI: product vented. See #18. Overall cooling methods in facility are great.

4-502.11(A) Maintain utensils in good repair. Observed lids of some containers throughout facility with large cracks.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open cup of coffee stored on the prep table. CDI- Discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front line handsink. CDI- Replaced.

No Points Deducted: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed canolis at 64F in the grab-n-go cooler. CDI- Discarded -Observed raw chicken at 42F & cooked sliced sausage at 42F in the walkin cooler. CDI- Informed the PIC to relocate items to the back of the cooler, and adjust the temp. Temp later at 41F.

REPEAT: 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 Alfredo and marinara sauce not labeled with a time, but it is on the procedure. CDI- Placed a time on them, and per Angel, they might remove those items from the procedure.

No Points Deducted: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tile around the drain and damage to the wall at the soap dispenser in the women's restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw, cracked eggs stored over mozzarella cheese in reach in cooler. Corrected during inspection. (CDI): Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice dispenser for coke machine. CDI: Person in charge (PIC) cleaned ice dispenser during inspection.

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 pizza sauce cooling at rate of 0F/min in prep top cooler. CDI: Item moved to walk in cooler and proper cooling rate achieved. 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 hot well items marked with time stamps and items were not on TPHC procedure list. CDI: TPHC procedure filled out during inspection. REPEAT VIOLATION Previous issue corrected

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 prep top cooler. CDI: Pizza sauce moved to walk in cooler with no lid for rapid cooling. See #18. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed many cracked lids and cracked tubs throughout facility. PIC stated that replacement utensils have been ordered already.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust build up on filter of coke machine. Observed chemical residue and flour build up on dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on cutting board at prep station. CDI: Phone removed. Observed employee belongings in dry storage area of kitchen. Provide an area for employee items that does not put them where food is stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pizza rack hanging on the mixer was blocking the use of the hand washing sink near the pizza line. CDI- the pizza rack was moved to a storage area. NO POINTS DEDUCTED

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 ranch dresssing at a rate of 0.03 and garilc in oil at a rate of 0. CDI - both products were divied into smaller pans and into an ice bath. Both products were cooled below 45 within 2 hours.

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 tomato basil sauce carried over from Tuesday. Ensure that all TPHC food is discarded at documented time. CDI- the tomato basil sauce was voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF Observed a containers of ranch dressing and garlic in oil were cooling in large deep container with lid on tight. Both products were portioned into smaller containers and vented for air circulation. the garlic in oil was also put on ice in the walk-in for quick cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in-use wiping clothes were not stored in sanitizer througout the prep line and kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working on line. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one 1/6 container of marinara below 135F. CDI: Marinara rapidly reheated to 165F. Suggestion made to PIC to use metal container for the sauce as is used for chicken and chili. Chicken and chili were holding at 160F and 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad cooler with an ambient temperature of 50F. Observed dressings inside of cooler above 45F. CDI: Dressings rapidly cooled in walk in. CDI:Packaged dressings permanently placed on TPHC. Observed bottled dressings at expo station above 45F. CDI: Dressings voluntarily discarded. Dressings permanently placed on time. TPHC forms filled out during inspection today. Observed eggs in salad cooler above 45F. CDI: Ice added to rapidly cool. See #45 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 lettuces being held on TPHC. Items were marked and disposed of appropriately, but no procedures were on site. CDI: Procedures filled out during inspection today.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder or asterisking of sunny-side pizza on specials board. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil at flat top station with no label. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic containers throughout restaurant. Discard cracked contianers. 4-501.11 Maintain equipment in good repair. Observed salad station cooler holding at 50F. Cooler was backed flush against the wall. CDI: Cooler pulled 4 inches from the wall and 20 min later ambient air temperature was 45F. PIC advised to put a bumper of some kind to prevent air flow being blocked. VERIFICATION REQUIRED

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 two employees recontaminate hands after washing by turning off faucets. CDI- discussion, demonstration, and direction to re-wash hands.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed chicken reheated on flat top 148 F immediately after placing in hot well. CDI- chicken placed back on flat top and heated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several pans of spinach and one pan of arugula above 45 F. CDI- moved spinach to walk-in and discarded arugula.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found ricotta cheese, arugula not date marked. Found spinach pans dated with next day date. CDI- discard arugula voluntarily. Allow to back-date spinach and cheese with prep dates that were within a day of opening.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of sanitizer holding cloths at less than 100 ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups at front line over-stacked in dispensers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and vegetable choppers (2) with visible food debris stored as clean. Several containers stored as clean with food debris left in them. CDI - all items sent to 3 comp sink

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 opened bags of lettuce not date marked. CDI - bagged date marked.

3-501.19 Time as a Public Health Control - P,PF Observed several TPHC items with improper start times. The start time is when the food leaves the heat or cold source. Example: When eggplant is removed from oven at 10:35 the start time is 10:35 and discard time is 2:35. CDI - items relabeled for approx time left oven minus 1 hour.

7-201.11 Separation-Storage - P Observed stainless steel cleaner and paint stored with food. Store chemicals below and separate from food. CDI- items moved to chemical storage area.

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 a few recently prepped spicy and mild sausage and steak strips cooling in prep top unit and greek mix in pizza prep. CDI: Items rapidly cooled in walk in cooler. Observed tightly wrapped steak strips cooling in walk-in.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed unlabeled containers/mister of oil and balsamic vinegar, vinegar was stored in a repurposed water bottle, cannot repurpose containers that cannot be properly W/R/S. CDI - containers labeled 3-602.11 Food Labels - PF Observed cannolis at grab n go area (employee did not know about ingredients or allergens) with ambiguous ingredient, unbleached, unbromated flour, need to know what kind of flour (employee stated it was gluten-free). Verification Required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. CDI bucket relocated.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in gap between 2 prep tables, store utensils on clean surface or protected from contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers, air dry completely before stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unprotected pizza boxes stored with inside up and boxes stored on top, top one had grease marks. Opened boxes of single service pans in can wash.

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 several damaged containers and non-stick pan damaged. CDI all disposed of

6-501.110 Using Dressing Rooms and Lockers - C Observed employee belongings on shelving with food storage. Employee items cannot be stored where can contaminate food, clean dishes or clean single service. CDI - items removed

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use handsink to get water twice during inspection. CDI: Employee directed to ensure that handsink is only used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding below 135F. CDI: Product reheated and storage changed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a few recently prepped items cooling in prep top unit. CDI: Items rapidly cooled in walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic cups overstacked at registers so that mouth contact portion was not protected. CDI: Several cups removed so that lips of cups would be protected.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard stored on shelving units. CDI: Cardboard removed and discarded. 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 stained plastic light shield over prep area. PIC stated that building maintenance has been contacted and is supposed to be fixing it sometime this week.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken in hot well which was reheated at 95 degrees. CdI reheated see temperature chart.

4-501.11 Maintain equipment in good repair. Observed two gaskets on front prep coolers in need of replacement.

4-501.11 Maintain equipment in good repair. Observed 5 gaskets on lower prep units in need of replacement. Repeat violation. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting board in prep area in need of replacement or resurfacing.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3 compartment sink at 96 degrees should be minimum of 110 degrees. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor.

4-501.11 Maintain equipment in good repair. Observed total of 5 gaskets on lower prep units in need of replacement or resurfacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in prep area in need of replacement or resurfacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener, slicer, tomatoe slicer, and plastic containers soiled with debris. CDI items moved for cleaning. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed tofu, lettuce, spring mix, and boiled egg from friday and not dated. CDI items dated.

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 spicy sausage, chicken, lettuce, and lettuce cooling in a large plastic container and plastic container of pizza sauce cooling in reach in. CDI lettuce split up into smaller batch, tomatoe sauce moved to walk in, and items uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of lettuce stored on trash can and pizza dough stored directly next to soiled dishes on dirty drainboard. CDI items relocated.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in prep top and employee food stored on top of food for the facility in walk in. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates that were soiled with food debris. CDI placed in the back for clenaing.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed meatballs that were not reheated to 165F. CDI items reheated above 165F. Observed grill chicken and meatballs that were placed in hot well to hold first then put on grill to reheat. Instructed facility if they are not going to use food immediately leave in walk in until ready for proper reheating. CDI items placed on grill immediatedly for reheating.

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. Observed employee handle cilantro with bare hands. CDI hands washed and gloves donned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with blue cheese, feta cheese, tofu,spring lettuce, and romaine lettuce held above 45F since the night before. CDI items discarded. Repeat.

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

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 knife stored in between crevice of prep tables where food debris accumulates.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled knives in facility. CDI items moved for cleaning.4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket at 0ppm. CDI bucket refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salad prep unit at 50F and holding TCS items above 45F. CDI instructed facility to use time until unit fixed. Verification required.

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 vents in bathrooms and walk in unit covered with dust.

3-501.15 Cooling Methods - PF. 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 orchard salad, basil chicen salad, sausage, lettuce, and spinach tighly covered while covered. CDI items uncovered for proper ventilation.

3-602.11 Food Labels - PF. Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed brownies, and cookies on front display without food labels. CDI cookie stand turned around to prevent accessibility to customers. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza dough stored in walk in cooler floor.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths on prep counters, and sanitizer bucket on prep line on floor. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored on floor in back dry storage closet.

2-103.11 (M) Person in Charge-Duties - PF. PIC shall inform employees about major reportable illnesses and symptoms and exposure. Observed employees who were not fully aware about the reportable illness and symptoms. CDI got employees read and sign employee health policy.

2-301.14 When to Wash - P. Handwashing shall occur before donning gloves. Observed employee change gloves and not wash hands. CDI

3-304.15 (A) Gloves, Use Limitation - P. Employees shall use single servicwe gloves for one use only, such as working with RTE foods and no other purpose and discarded when soiled or damaged. or when interruptions in the operation occur. Observed employee cleaning surfaces and continue food prep without hand washing. CDI by instruction and handwashing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall be maintained at manufacturers specified levels. Observed sanitizer buckets showing below 100ppm. CDI buckets changed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be at 135F or above. Observed shredded chicken on the prep table at 124F. CDI item reheated to 198F.

3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared that state how the food is marked and when removed from temperature control, when time starts for PHF andwhat happens to the food once it reaches holding limit. Observed recipe for eggplant that states food is held for 3 hours but does not state any other information relating to TPHC procedures. CDI PIC filled out TPHC handout.

3-602.11 Food Labels - PF. Food packaged in the establishment shall be labeled with the common name of the food, list of ingredients, quantity or net weight of food, name and place food is packaged. Observed packaged cookies, brownies, and cakes without labels. Verification required.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer or stored away to be laundered. Observed wet cloth under cutting board.

Observed blade on can opener and slicer with food debris and residue. Ice machine with minor black residue collecting on interior.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces shall be clean to sight and touch.

Observed left prep unit holding potentially hazardous pizza toppings such as tomatoes, ham, pepperoni, etc at 46-54F. CDI- Unit was turned down by manager and items were sent to walk-in and replaced.3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed containers of flour, sugar etc not labeled with common name. 3-302.12 Food Storage Containers Identified with Common Name of Food - Working containers shall be identified with common name of the food.

Observed a couple plastic containers stacked together while still wet. CDI- Containers unstacked to air-dry.4-901.11 Equipment and Utensils, Air-Drying Required - After cleaning and sanitizing, equipment and utensils shall be air-dried.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed the left prep unit holding potentially hazardous pizza toppings such as tomatoes, ham, pepperoni, etc at 47-52F. CDI, unit was turned to a lower setting and food switched out. Also, roasted garlic in oil is stored at room temperature currently. Cooked garlic is a heat treated plant food. CDI, facility now keeping 45F or below.

Facility is following a 3 hour discard time for cooked eggplant. However, the facility needs to revise their procedure to include all of the following: . 3-501.19 (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ETABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraph (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf Time – maximum up to 4 hours (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5°C (41°F) or less, or 7°C (45°F) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; P (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; P and(4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. P Currently procedure specifically does not include how the food is marked or disposition of the food.

3-602.11 Food Labels. Facility shall label their packaged deserts for customer grab and go as follows. 3-602.11 Food Labels. (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient

3-304.14 Wiping Cloths, Use Limitation. Store sanitizer buckets off the floor. CDI.