JET'S PIZZA

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stacked as clean on rack with date mark sticker remaining. CDI- Dishes returned to wash basin for re-w/r/s. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in make-top (tomato sauce, ham, sausage) between 42F-45 in make-tops. CDI- Items verified as last <41F just prior to opening at 10am. EHS allows rapid cooling of items in WIC. Fresh stock below 41F brought to replace TCS items above 41F in make-top. EHS notes this is the 4th consecutive inspection with TCS foods in make-top out of compliance for cold holding. See general comment. (-3)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced lettuce and deli meats in cold drawers without date mark. CDI- EHS verifies package opening dates of yesterday. PIC voluntarily disposes of lettuce and date marks deli meats. (-0)

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed probe thermometer onsite without batteries. Replace batteries and send photo verification to EHS within 10 days. (-0.5)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple used wiping cloths on prep tops in back kitchen without sanitizer bucket set up for their storage. CDI- Quat sani-bucket made for storage of cloths. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed make-top with ambient temp of 44F and TCS foods not maintaining proper cold holding inside. EHS advises lowering of temp in unit and/or use of TPHC. (-1)

REPEAT. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed several pans for baking with severely encrusted grease residue over 10mm thick encasing them, including the food contact portion. Replace bakeware that cannot be cleaned and increase replacement frequency. (-1) REPEAT. 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 black residue on shelving inside WIC and food debris inside lowboys. Clean or replace shelves at earliest opportunity.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed several slats displaced on conveyor oven hood ventilation system, no longer able to function properly. Repair at earliest opportunity. Increased frequency of hood maintenance visits advised. (-0)

REPEAT. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D cleanup procedures onsite. CDI- EHS provided form. (-1)

5-202.12 Provide at least 100F water at handsinks. Observed front hand sink not able to exceed 95F. EHS verified hot water is operational at other sinks in facility. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in women’s restroom hand sink or at the other 3 kitchen handsinks. CDI- Paper towels brought to all hand sinks. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with remaining date mark stickers. CDI- Dishes returned to warewashing for re-cleaning, rinsing, sanitizing. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed third consecutive inspection with several TCS items (shredded cheese, ground sausage) in maketop and lowboy above 41F. CDI- PIC voluntarily disposes of items. Make top TCS foods being labeled for TPHC going forward, until maketop/lowboy can be repaired and able to sustain foods at 41F and below. If foods are not held in proper cold holding at the next inspection, a risk control plan or permit action may follow. EHS encourages PIC to reach out with any questions or concerns. (-3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed undated mayo and sliced lettuce in maketop and cold drawer. CDI- PIC voluntarily disposes both items. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in squirt bottle above 400ppm. CDI- PIC voluntarily disposes of chemical bottle. EHS advises staff to use test strips and ensure pre-mixed chemicals are delivered at the proper concentration, and modified as required to remain in compliance. (-1)

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed olives and water bottles on floor in WIC. CDI- PIC brings items off floor. (-1)

REPEAT. 4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed a pile of soiled wiping cloths on prep counter in front of store. CDI- PIC removes cloths to back laundering storage area. (-1)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unprotected single service bowls sitting with food contact sides facing up on dry storage rack. CDI- Bowls inverted. (-0)

4-501.11 Maintain equipment in good repair. Observed right side of maketop and its lowboy not able to maintain 41F and below. TCS foods not to be stored inside unit (unless on proper TPHC) until repairs are conducted. Also observed leaking condenser inside WIC being caught with buckets. No contamination to food by entry of water was observed.

REPEAT. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed fifth consecutive inspection with severe accumulation of grease and seasoning residue on food contact surfaces of bakeware throughout facility. EHS also observed major accumulation of food debris on conveyor of pizza oven, and dust at side air filers. PIC states it is cleaned twice annually. Increased cleaning of conveyor oven and its attachments is recommended. (-1) 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 dark residues on shelves inside WIC. Observed rust, dust, and other debris on dry storage racks throughout facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed PIC not able to locate written vomiting and diarrhea cleanup procedures. CDI, sample procedures emailed to operator . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed prep sink with use since 8 am according to staff and soiled with dried food residues. CDI, employee washed, rinsed and sanitized sink while on-site. 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 pepperoni and ham cold held between 49-50 degrees F. CDI, foods voluntarily discarded. Repeat. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spic and span cleaning agent not labeled. CDI, bottle labeled.

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

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed a few soiled towels on ground. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bag of clean linen stored on ground in storage closet.

4-501.11 Maintain equipment in good repair. Observed condensation leak in WIC and split gasket on door of WIC. Repeat.

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 soil accumulating on corners of drainboard of 3 compartment sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on low reach in units at pizza assembly line. Shelving above pizza prep station. Observed food debris inside low reach in cooler near pizza prep line. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed stand up mountain dew commercial refrigerator with ambient air temperature at 50 degrees F. Observed marinara sauce, cheese, ranch dressing prepared in house at 49 degrees F. CDI, foods were in unit overnight per PIC and voluntarily discarded. Vr required to ensure calibration of unit. Observed ham, cheese, pepperoni and sauce recently prepared according to PIC, and placed in prep refrigerator and were held at 45 degrees F. CDI, items relocated to walk a in cooler to rapidly cool. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket testing greater than 400 ppm. CDI, container diluted to required concentration .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - observed stem thermometer not accurate to + or - 2 degrees F. CDI, thermometer calibrated on-site. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 containers of spices not labeled and bottles of ingredients not labeled.

4-501.11 Maintain equipment in good repair. - Observed condensation leak at WIC, observed 3 split gaskets on freezer door reach in.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on low reach in unit gaskets at pizza assembly line. Shelving above pizza prep station. Observed food debris inside low reach in cooler near pizza prep line. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed none of the following; clean up kit, written procedures, or educational poster. CDI- Gave PIC educational poster for vomit/diarrhea clean up procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash sink near register without paper towels. CDI-PIC added paper towels to dispenser.

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 two secondary bottles without labels in low reach in cooler and five bottles in reach in cooler without labels. CDI-PIC educated PIC on placing labels on secondary bottles. PIC added labels to all seven bottles.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on low reach in unit gaskets at pizza assembly line. Observed food debris inside low reach cooler for near pizza prep line.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed delivery driver enter through back door and prepare to assemble food order without washing hands. EHS intervened and reminded employee to wash hands when re entering the kitchen. CDI - employee washed hands.

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 can of anchovies with no date mark. REPEAT. CDI - PIC voluntarily discarded. Points not escalated due to improvement. 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 heavy buildup on low reach in unit gaskets at pizza assembly line.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre rinse sprayer hanging below flood rim at 3-comp sink. CDI - PIC hung up sprayer at an adequate height above flood rim.

6-303.11 Provide required lighting intensity. Female restroom measured at 5 foot candles and WIC measured at 4 foot candles. Provide at least 20 foot candles of lighting intensity in the restroom and 10 foot candles of lighting intensity in the WIC. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. REPEAT. 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 sticker residue on multiple food containers stored as clean. REPEAT. CDI - PIC removed containers to be re washed. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed full tub of pizza sauce in WIC above 41 F. Pizza sauce was prepped on Monday and other items in WIC were 41 F or below. PIC stated that pizza sauce is prepared in mixer but not cooked. CDI - PIC voluntarily discarded pizza sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top and low reach in above 41 F such as pepperoni, chicken, Italian sausage, ham, and mushrooms. PIC stated that items were placed in prep top before unit was turned on and fully operational. PIC was unaware of cold holding requirement for mushrooms. Ambient temperature of low reach in was 37 F. REPEAT. CDI - PIC voluntarily discarded. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tub of cut lettuce with no date mark. PIC stated that lettuce was prepped the day before. Observed open can of anchovies with no date mark. REPEAT. CDI - PIC voluntarily discarded lettuce and anchovies. 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 pizza sauce in deep, covered plastic tub in WIC above 41 F. Pizza sauce was prepped on Monday, held in deep plastic container for 24 hours in WIC, then transferred to plastic tubs. REPEAT. CDI - PIC will change cooling methods to cool food more quickly. EHS discussed transferring pizza sauce directly to plastic tubs in shallow batches instead of holding for 24 hours in deep plastic container, using metal trays, and placing sauce in reach in freezer to cool food more rapidly. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed hand sink missing hot water handle. Facility is using locking pliers in place of missing handle. REPEAT. Points de-escalated due to different item observed.

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 missing wall tiles above WIC.

6-303.11 Provide required lighting intensity. Light intensity was measured at 1 - 4 foot candles in WIC. Provide at least 20 foot candles at a height of 30 inches inside equipment.

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

6-301.14 Post a handwash sign at each handsink. Observed hand sink left of pizza oven without hand washing guidance. CDI - EHS provided guidance and PIC posted onsite.

REPEAT: 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 multiple plastic containers with sticker adhesive residue and cutting boards soiled & greasy to touch all stored as clean at dry storage shelving. CDI - Utensils re-located to 3-compartment sink to be W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed x1 large container full of pizza sauce cooling since previous day inside walk-in cooler. CDI - PIC voluntarily discarded items.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS registering > 41 F inside flip top and lowboy unit. Refer to temperature chart. PIC confirmed that the items were from previous day. CDI - PIC voluntarily discarded products left overnight.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on pizza sauce. PIC confirmed date. CDI - Product date marked.

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. 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 x1 large deep container full of marinara sauce cooling since previous day inside walk-in cooler. CDI - EHS educated on appropriate cooling methods such as separating foods into smaller containers and venting containers to allow proper cooling to < 41 F. PIC voluntarily discarded product. FACILITY HAS BEEN PROVIDED WITH FSMS GUIDANCE MATERIAL FROM EDGE TRAINING VIDEOS.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x2 employees with out hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep counter right of pizza oven.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket at soft drink upright reach-in unit door behind cashier station. Observed sanitizer dispensing system in need of repairs; facility is aware of the issue and is has been manually making qt sanitizer solution. Also observed prep sink detached from wall mount. Repairs needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on flooring inside walk-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired CFPM.

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 plastic containers with sticker adhesive residue stored as clean at dry storage shelving. CDI - Utensils re-located to 3-compartment sink to be W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed various TCS foods at upright reach-in unit, flip top II, lowboy unit I and cold drawers. Refer to temperature chart. Several products had been placed into units prior to EHS arrival while other items had been left inside since previous day. Upright reach-in unit and cold drawers unable to maintain products at < 41 F. CDI - PIC voluntarily discarded products left overnight, remaining items were taken to walk-in cooler to cool down to < 41 F. Facility to discontinue use of equipment until repairs made. 3-DAY VERIFICATION REQUIRED.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written TPHC procedures in facility. CDI - PIC provided facility copy with TPHC form, PIC completed form onsite and EHS obtained copy for records keeping. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed no start/end times on sliced pizza. CDI - PIC voluntarily discarded product.

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 tightly covered deep container of marinara sauce cooling inside walk-in cooler. CDI - EHS educated; products separated into smaller containers and left uncovered to allow proper cooling to < 41 F.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of marinara sauce on floor inside walk-in cooler. CDI - Products re-located on to shelving units.***No points deducted due to significant improvement since previous inspection.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service portioned cups on floor underneath dry storage unit and packaged containers of pizza boxes stored on floor at back end of kitchen. CDI - All items removed off floor.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gaskets at all upright reach-in freezer doors and top cold drawer. Also observed prep sink detached from wall mount. Repairs needed.

REPEAT: 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 of food debris on gaskets of reach-in units. Recommend higher and thorough cleaning frequency.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed containers of marinara sauce and mozzarella cheese at 46 F & 47 F degrees inside flip top units and provolone cheeses at 43 F and 45 F degrees in cold drawer unit. Products had been kept inside the units overnight. CDI - PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT: Observed marinara sauce, mozzarella cheese, provolone cheeses > 41 F inside flip top and cold drawer units. Refer to temperature chart. PIC explained that the products were kept inside units since last night. PIC stated that the provolone cheeses are hardly used for services and unable to determine last date of use. Other products inside these units were at < 41 F degrees. CDI - PIC voluntarily discarded products. *** Points not escalated due to improvements made since previous inspection.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed several foods such as diced chicken, ground beef, diced ham, marinara sauce, sliced ham and cut lettuce with out date marking. PIC confirmed that these items were from last night’s services. PIC noted that the lettuce appeared wilted. CDI - PIC date marked all products and voluntarily discarded lettuce.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2x containers of marinara sauce stored on floor inside walk-in cooler, boxes of buffalo, bbq sauce and oil stored on floor throughout the back of the kitchen. CDI - PIC re-located items to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed split gaskets at upright reach-in freezers. Repairs needed.

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 of food debris inside and on gaskets of reach-in units and cold drawers. Recommend higher and thorough cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling personal cellphone and move to folding pizza boxes without washing hands. CDI - Employee washed hands. Pizza box voluntarily discarded - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two containers of sauce cooling from overnight at 50F. CDI - PIC voluntarily discarded. - 0 -

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cheese, anchovies, ham, sausage, and pepperoni holding in prep unit #2 between 43-54F. Ambient air temperature of unit at 43F. CDI - All items moved to WIC to cool. Items that have been in unit past 4 hours voluntarily discarded by PIC. A VR will occur by 3/6/2021 to ensure cold holding unit has been fixed. - 1.5 -

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed diced ham, mozzarella, feta, sliced ham, and steak stored in prep unit # 1 without dates marked. CDI - PIC marked dates. Any items prepped past 48 hours voluntarily discarded by PIC. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sauce cooling in deep plastic containers in walk in cooler. Observed pepperoni, ham, and cooling in covered containers. CDI - All items uncovered and placed in walk in cooler to rapidly cool. Sauce voluntarily discarded. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in facility. A VR will occur no later than 3/6/2021 to ensure thermometer has been purchased. - REPEAT - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food stored on floor in walk in cooler. - 0 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Locate/provide thin probe thermometer. Dial thermometer present. Verification needed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.: Observed cutting board stored on floor behind big floor mixer. Observed unopened pakages of pizza boxes stored on floor. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills inside prep coolers, and shelving in walk in. Observed sticky residue on handle of microwave.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed missing ceiling tiles in various areas, dust on vent near warmer, and build up in area behind mixer.

2-101.11 PIC shall be present during all hours of operation. -PF REPEAT. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no certified food protection manager present.

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 for less than 15 seconds and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in frontline prep units maintaining temperatures above 41F. See chart above. CDI - Items that have passed 4 hours (chicken, pizza sauce, pepperoni, ham, one container of canned mushrooms) were voluntarily discarded. Other items (diced tomatoes and another container of canned mushrooms) were taken to cool in WIC. Ambient air temperatures of all units read 39F-40F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza slices placed on time control, written procedures were provided, but no time stamps. CDI - Items time stamped.

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, mushrooms, cheese, and pizza sauce cooling in WIC covered. CDI - Items uncovered to allow air flow.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes of brand new pizza pans stored by mop sink with employee clothes and a ladder stored on top of the boxes.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not verbally communicate health policy nor provide a written copy of one

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drinks stored on prep table. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 3 comp. sink recorded at <50ppm. CDI- Sink drained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food products holding between 42-45F (see chart). No points deducted. First violation of 2019.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drinks stored above facility food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pepp., sausauge, and cheese recorded above 45F. CDI- Discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Food stored on floor in WIC. Facility just got food delivery.

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 can opener and cutting board stored as clean but soiled with debris and soil. CDI, items relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ham and pepperoni stored above 45 degrees F in flip top prep 2. CDI, operator stated items have been in top of unit for over 4 hours. CDI, foods voluntarily discarded by PIC.

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 open package of ham not date marked in prep refrigerator and did not know when it was open. CDI, operator voluntarily discarded ham.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - PIC could not provide written procedures for TPHC on pizza slices held out of temperature control. Operator stated that they are supposed to log food on time log but did not fill out form today as they require. CDI, pepperoni and cheese slices voluntarily discarded and handout provided to manager. Proper use of TPHC discussed.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored above single service articles in dry storage. CDI, PIC re-located chemicals. -Repeat. Observed several spray bottles of degreaser / glass cleaner stored on counter surfaces. CDI, items relocated for proper storage. Repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed some missing thermometers to measure ambient air temperature in flip top prep units.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee with beard and not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use spoon stored on soiled area of shelf in walk in unit. Observed single service portion cup stored in dry food container. Use proper utensils.

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 rubber spatulas with crevices / damage. Observed 2 cracked food storage containers with damage. CDI, operator removed items from use.

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

6-501.19 Closing Toilet Room Doors - C - Observed women's restroom door not self-closing and open. Repair door hinge.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee did not have knowledge of responsibilities of health policy. PIC could not produce written health policy. CDI, health policy and poster were provided during inspection .

. 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 closing faucet handles without a protecting barrier. CDI, food employee was corrected by instruction, food employee washed hands again using correct procedure.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed can with dents at seams stored to be used. PIC relocated can to be returned to provider.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer at 3 compartment sink with quat sanitizer concentration less than 50ppm. CDI, food employee refreshed sanitizer.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored above single service articles in dry storage. CDI, PIC re-located chemicals. -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 squirt bottles, and other working containers without an identifying label. PIC stated a squirt bottle was oil, and the other containers were cheese.

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 utensils, such as brush and ladles, stored in oil. PIC stated oil may stay in container with utensils for up to a week. Brush is used to spread the oil on to prep tables when working with dough. Ensure utensils in use are properly stored while in use.

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 dough in mixer sims and splatter guard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open doors and lids. 5-501.114 Using Drain Plugs - C Observed drain plug missing at dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on storage rack and prep table. Repeat.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water below 100 degrees F in restroom hand washing sinks and hand washing sink near 3 compartment sink. Verification required to ensure hot water is provided at required temperature 5/20/17.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed blade of can opener stored as clean but soiled with soil residues. CDI, can opener relocated for 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 1 package of meatballs and a container of feta cheese not date marked and staff could not determine when packaging was open. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals stored on rack above clean linen on back storage rack. CDI by instruction. Improvement made since previous inspection.

4-803.11 Storage of Soiled Linens - C - Store soiled linen on counter surfaces on ounter surfaces in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed handle of cold water faucet valve at 3 compartment sink not completely shutting off the cold water. Observed spray arm at 3 compartment sink hanging below flood level of sink vat. Observed 1 split gasket on door of refrigerator.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water not providing 120 degrees F at 3 compartment sink and intermittently dropping below required temperature at 3 compartment sink. Observed hot water below required temperature at handwashing sink. CDI, operator voluntarily closed to schedule maintenance to arrive and repair water heater. PIC stated he would remain closed until water is repaired and is provided at required temperatures. PIC stated work order has been placed but no ETA was provided. Verification required to ensure that hot water is repaired and provided at proper temperature. Contact information left with operator.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed 2 uncovered employee beverages and on top of equipment and storage rack.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hand. Observed a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and another employee handle their cell phone and proceed to handle clean equipment at flip top prep unit without washing their hands in between. CDI by instruction.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment and food is prevented. Observed spray bottles of toxic cleaning agents stored over equipment and oil on storage rack over prep table. CDI, chemicals relocated for proper storage.

4-204-112 Temperature Measuring Devices-Functionality - PF - Observed no temperature measuring device located in prep refrigerators behind counter.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Containers of dry food ingredients that are not easily recognizable shall be labeled by common name of food. Observed 3 containers of flour not labeled in facility.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area, in food with the handle out of product or in hot water at 135 degrees F and above. Observed scoops handles broken and no handles of scoop in flour containers.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 2 scoop in dry flour container with handle broken. Repeat. Rplace and use scoop with handles. Verification required by 11/20. 4-501.12 Cutting Surfaces - C - Observed 2 cutting boards in back with heavy scratches and black stains. Observed cutting board behind front counter with heavy scarring and scratches and in need of replacement or resurfacing. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 hood ventilation light not working under hood ventilation system.

5-202.13 Backflow Prevention, Air Gap - P - Observed spray arm at 3 compartment sink hanging below flood level of sink vat. CDI by instruction. Replace or adjust spray arm so that air gap is provided.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee bag located over pizza boxes in kitchen. Observed personal food in walk in cooler stored over customer items.

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

6-301.12 Hand Drying Provision - PF - Handwashing sinks shall be supplied with disposable towels or another means to dry hands. Observed no disposable towels at 2 handwashing sinks. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed operator dump container out in handwashing sink upon arrival. 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 1 open container of meatballs not date marked in prep unit and was prepared on Saturday according to PIC. CDI, operator voluntarily discarded food.

7-201.11 Store toxic materials to avoid contamination. -P - Observed several spray bottles of glass cleaner hanging over pizza boxes and hanging next to pizza pans below prep table. Repeat. Observed Comet and quat chemicals on rack over produce. CDI, chemicals relocated for proper storage.

2-402.11 Effectiveness-Hair Restraints - C - Food employees shall wear effective hair restraints. Observed 2 food employees not wearing a hair restraint.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed stacks of metal sheet pans being wet stacked below prep table. Repeat. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen bag tipped over and soiled linen on floor. Observed cloth on clean drainboard of 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment and single-service articles 6 inches off of the ground. Observed box of single-service cups stored on ground in kitchen.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free from cracks, crevices and be smooth and easily cleanable. Observed 2 scoops in dry food product with handles broken. CDI, operator removed items from use. Repeat. 4-501.12 Cutting Surfaces - C - Observed 2 cutting boards with scarring and in need of resurfacing or replacement.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some clean container with residue outside of container stored on rack. Observed equipment stored in bin that was collecting debris.

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 some pizza pans stored as clean but oil and food residues on equipment. Observed debris on can opener. CDI, equipment relocated for cleaning. Repeat.

3-501.19 Time as a Public Health Control - P,PF - Follow written procedures when using Time as a Public Health Control. Observed Sicilian pizza slice marked with a discard time on chart at hot box with a 2pm discard but food was not discarded as required. CDI, operator voluntarily discarded food and handout provided to operator.

7-201.11 Separation-Storage - P - Toxic substances shall be located so that contamination of equipment is prevented. observed degreaser hanging from handwashing sink, stored on prep table, and spray bottles of cleaners hanging over pizza pans below prep table. CDI, toxic substances relocated for proper storage.

2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers except a plain wedding band. Observed some employees with a wrist band and watch.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knives wedged between refrigerators along prep line. CDI, knives relocated for cleaning. Observed bowl used to scoop food ingredients along prep line.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several baking sheets being wet stacked below prep table. 4-803.11 Storage of Soiled Linens - C - Store soiled linen in a cleanable container or washable laundry bag. Observed soiled cloth stored on counter surface. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean equipment and single-service articles shall be stored 6 inches from the ground. Observed pizza box inserts stored on ground. Observed delivery bags stored on ground in kitchen.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed 2 scoops used for dry food ingredients with broken handles. CDI, PIC removed equipment from use.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed clean drainboard of 3 compartment sink accumulating food debris and soil..

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation system shall be cleaned so that a nuisance or discharge is prevented. Observed some dust accumulating on ceiling vent inside restrooms. Clean.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed an employee wash hands and turn off the faucet with bare hands. Use a paper towel to turn off the faucet. CDI - explained to employee the proper procedure. Employee rewashed hands correctly.

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. CDI - PIC Tyler cleaned it. Observed sticker residue on some containers. CDI - containers set aside to be rewashed.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and the reach in freezer. Replace gaskets.

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

General Comment 5-501.114 Ensure drain plug on dumpster, waste containers is in place. - Observed the dumpster missing a drain plug. Call the number on the dumpster to request another one.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Facility currently does not have an employee health policy in place. PIC had no knowledge of reportable symptoms or illnesses. CDI- Copy of sample employee health policy given to PIC. Informed PIC that all employees must be informed of this information. Verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered beverage stored on shelf above prep table in back kitchen area. CDI by relocating to bottom shelf.

3-202.11 Check temperatures of foods upon delivery to ensure foods are received 45F or less. Observed food being delivered during inspection. Observed box of mozzerella cheese 48-50F. All other boxes of cheese and TCS items observed less than 45F. CDI by rejecting box of cheese; given back to delivery driver to be returned to provider.

> 4-501.114 Maintain sanitizer at correct concentrations; quaternary ammonia 200-400ppm. -P Observed less than 100ppm of sanitizer in 3 compartment sink while employee was actively washing utensils. CDI by emptying and refilling sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed facility following proper TPHC procedures. Pizzas are held for one hour and time is marked on dry erase board near where pizzas are held. However facility does not currently have any written procedures to clarify proper procedures. Copy of TPHC template form given to PIC. Repeat violation. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser labeled as glass cleaner. CDI by relabeling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for taking temperatures of food. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing bracelets. 2-402.11 All employees must wear proper hair restraints when preparing or handling food. Observed several employees without hair restraints. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed prep unit on line with water/condensation build up in bottom of unit and leaking onto floor. Still observed unit temperature holding less than 45F.

5-205.15 Maintain a plumbing system in good repair. Observed two hand sinks with minor leaks in pipes under sinks. Both hand sinks are currently usable but should be repaired before leak becomes worse.

Replace burnt out light bulb above can wash.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employee beverages stored over beverage bottles in beverage coolers, on top of prep tables, and over multi-use pans and utensils. CDI- all storage corrected.

6-301.12 Hand Drying Provision - PF. No papertowels in dispenser at hand sink in the back prep area. CDI-verbal correction to replace papertowels. Papertowels replaced.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on soda beverage nozzles and covers at customer self service area.. CDI- all removed and cleaned. Discussed with operator Steven Endess; options for cleaning beverage nozzles.

3-501.19 Time as a Public Health Control - P,PF. Pizza placed on top shelf next to pizza oven, and operator Tyler Graham advised that pizza's are held their for no longer than 2 hours, reheated, and then served as requested. Operator could not provide written instruction for holding pizza's for time today, and advised that instructions on documenting time are trained verbally currently. CDI- Operator was advised that written instruction and written documentation for holding pizza's must be provided or pizza's must held for temperature for safety. Example of form provided to operator today.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Two bottles of in use oils not labeled per rule requirement. Other stored and in use items labeled per rule requirement. CDI- verbal correction to label containers.

2-402.11 Effectiveness-Hair Restraints - C. Two managers assisting with food prep today. Neither manager wearing a hair restraint while preparing foods. CDI- verbal correction. Tyler Graham advised that they usually do not assist with food prep, but due to short staffed today, they are assisting. Managers were advised that any person assisting with food prep and utensil washing per the rule is required to wear a hair restraint.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. More than five stacks of single service cups at the front counter and single service plates at the same area not protected during storage. CDI- storage of plates corrected, discussed options of storage for cups.Commercially wrapped stacks of pizza boxes stored on the floor in the back room. Store all single service items to prevent possible contamination.