UNCLE MADDIO'S PIZZA JOINT

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) EHS observed cooked sausage with a date mark beyond 7-days. CDI- PIC voluntarily discarded the product. **EHS is not escalating points due to overall improvement and understanding of the date marking system. If this items is marking out during next inspection full points will be taken** **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping clothes stored in sanitizer solution at 0ppm. EHS and PIC determined that chemical dispenser is not functioning properly. Facility will be using bleach until the dispenser can be repaired. -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 heavy food residues and splash on shelving in walk in cooler and on shelving in dry goods area as well as on walls of walk in cooler. *REPEAT* 1-

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 tall and covered Cambro of cooked diced chicken cooling in walk in cooler with an initial temperature of 54F. Cambro was uncovered and allowed to cool for an additional 30 minutes. Cooling parameters were not met after 30 minutes so diced chicken was split between two shallow sheet pans and allowed to cool further. Diced chicken cooled to 38F by end of inspection. PIC has been advised to review cooling procedures. -0 points- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 hardboiled eggs in reach in cooler with a date mark of 1/19. Observed garlic/oil mixture in walk in cooler with a date mark of 1/19. CDI - PIC discarded both items. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tall and covered Cambro of diced chicken cooling in walk in cooler. CDI - Diced chicken was split between two shallow sheet pans and allowed to cool further after initially failing to meet cooling parameters. PIC has been advised to review cooling procedures of both cooked and room temperature prepared foods to ensure compliance. -REPEAT- -1 point- 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 .

4-101.11 (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 single use food ramekin being used as scoop for parmesan cheese. Replace single use ramekin with a utensil that is durable. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard with build up of food splash being used underneath microwave oven on shelving. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points-

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 food residues and splash on shelving in walk in cooler and on shelving in dry goods area. Observed build up of dust on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.16 Store mops for air drying after use. Observed mop stored in a manner that did not facilitate air drying at can wash. -0 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to work with RTE foods on cookline. CDI- EHS discussed when to wash procedures with PIC/food employee, PIC had employee rewash hands before donning gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3-comp used to w/r/s larger dishes and equipment with 0ppm quat solution. CDI- PIC had food employee hand mix solution due to mechanism being in disrepair during inspection. EHS confirmed quat solution at 200ppm. *REPEAT* points not escalated due to active managerial control. Employee was aware of how to fix solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed house blue cheese and house ranch held in 3D prep unit fail to cool to 41F or below while being held in unit overnight. CDI- PIC voluntarily discarded items held overnight, removed items prepped on 7/29 to be cooled due to being within parameters. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(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 container of marinara fail to cool to below 41F after being held in WIC overnight. CDI- PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods unable to cool or be maintained at 41F or below while being held in 3D prep unit and salad prep top. Ambient temp of unit read 61F. TCS foods held in unit that were not included in TPHC procedures were discarded. Repair or replace unit if TCS foods will be held in unit and ensure TCS foods are not held in unit until repairs have been made. VERIFICATION REQUIRED. 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 .

3-501.15 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 TCS foods failing to cool through parameters in 3D prep unit and WIC, TCS held in deep densely packed containers with tight fitting lids, and fresh mozzarella held in open prep top without lid after being prepped. CDI- see item #20/22, Mozzarella removed to rapidly cool in RIF. *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 .

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 of prep unit on cookline with food debris and residue accumulation, fan blowing area prep top and prep area with heavy dust accumulation. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind prep unit with food splatter and ceiling tiles at back of kitchen near dish pit with dust accumulation. Increase cleaning frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 0ppm. EHS and PIC attempted testing QAC with cold water, warm water, and directly from dispenser line. PIC to contact service company. Facility to make sanitizer solution with chlorine by hand until repaired (50-100ppm). EHS will return within 3 days to verify dispenser repaired and able to dispense QAC solution. VERIFICATION REQUIRED.

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 spinach and lettuce mix cooling in reach-in portion of salad make table. PIC stated product placed into unit @11am. See temp chart for details. CDI: Education provided and PIC placed product into walk-in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. See temperature chart for details. Product with prep dates ranging from 01/25-01/29. Ambient temperature of unit between 46F-49F. Facility voluntarily closed. PIC contacted service repair company during inspection. PIC voluntarily discarded TCS foods above 41F. VERIFICATION REQUIRED. NO FOOD PREP OR SALES UNTIL FACILITY GRANTED PERMISSION TO REOPEN BY EHS. PLEASE CONTACT MIRIAM AT 704-371-1589.

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 argugula at expo station and salad mix at salad make table being held using TPHC with no time stamps. CDI: Education provided and product voluntarily discarded.

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 make table gaskets soiled with food waste. Observed buildup on WIC shelving. REPEAT VIOLATION.

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 light to moderate buildup/flour debris on wall between right side PizzaMT oven and windows.

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 Observed no written procedures for TPHC. EHS will return within 10 days to verify TPHC form completion. VERIFICATION REQUIRED.

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 buildup on walk-in cooler shelving and fan covers in walk-in cooler.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed garlic & oil mixture being held using TPHC with no time labels. CDI: Education provided and PIC added time stamps.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. Products prepared between 01/08/24 and 01/10/24. Ambient temp of unit 45F. CDI: Education provided, PIC voluntarily discarded product, turned down temperature of unit and contacted service repair company.

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 pizza make table soiled with food waste. Observed shelving and fan covers in walk-in cooler soiled with food waste. REPEAT VIOLATION.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating in the back kitchen area. Observed employee drink stored with facility supplies. CDI - Explained to the PIC there’s shall be a designated area for employees to eat and drink to prevent contamination of clean equipment, food, and utensils.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser and bleach stored over the 3-compartment sink. CDI - PIC relocated to chemical storage.

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 pizza sauce cooling covered and stacked in the walk in cooler. CDI - PIC unstacked and uncovered the sauces to cool rapidly to 41F and below. 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 torn gaskets on the prep top cooler doors. Replace. Observed ice build up on the condenser of the prep top cooler. Remove the ice.

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 and door frame openings on all refrigeration units are in need of cleaning, accumulating residue and food debris. Clean and maintain.

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 mop in the mop sink stored with the mop head up. Store properly with the mop head down to allow to air dry and not contaminate the mop handle.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided. -0 points-

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 dust and residues on vents in walk in cooler and on shelving in dry storage area. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 food splash on walls behind cold holding and hot holding areas. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat foods in the walk in cooler. Rearrange the storage order to prevent cross contamination.

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 multiple unlabeled squeeze bottles at the pizza make station.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 0 ppm of quat. CDI - PIC remade the sanitizer buckets and are now at the correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, cut romaine, spring mix, salad dressing all above 41F. Unit had an ambient air temperature of 50F. Discussion with the PIC revealed that these items were placed in the unit today. CDI - Allowed PIC to placed these products in the walk in cooler to cool back down to 41F or below. Discontinue use of the salad prep top cooler unit until repaired and maintaining 41F or below. A compliance will be conducted to ensure compliance. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed purple liquid in spray bottle unlabeled. Observed clear liquid in a degreaser bottle. CDI - Bottle labeled and other bottle was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 0 ppm of quat. CDI - PIC remade the sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed pizza prep cooler has ice build up on the compressor. Call for repair. Unit is functioning properly and maintaining 41F and below.

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 on site, PIC has one but it’s expired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed EHP missing nontyphoidal salmonella and updates from 2017 Food Code. CDI - EHS informed and discussed updates with PIC and emailed PIC with the updated employee health policy.

6-301.14 Post a handwash sign at each handsink. Observed both handsinks without handwashing signs. CDI - Provided PIC with hand wash signs.

4-501.11 Maintain equipment in good repair. Observed gaskets on all pizza prep unit doors torn. 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 broken colander. CDI - PIC discarded.

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 container housing clean utensils in need of cleaning. -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 on site.

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

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 container housing clean utensils in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed EHP missing nontyphoidal salmonella and updates from 2017 Food Code. CDI - EHS informed and discussed updates with PIC and provided PIC with updated policy.

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 facility did not have a cleaning procedure for vomiting and diarrheal events. CDI - EHS discussed the new requirement with the PIC and provided them with procedures created from the state.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce holding in make table at 44 F. CDI - PIC state he put pizza sauce in make table at 10 am. Sauce was moved to WIC to cool.

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 anchovies in reach in and lettuce in WIC with no date labels. CDI - Dates were added.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed food label on cheese cake missing quantity of contents or average weight. CDI - Average weight added.

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 in contact with corn flour. CDI - Scoop handle was removed from flour.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer stored directly on top of packaged food. CDI. PIC removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling in tightly sealed containers in the RI. CDI. PIC removed the covers and took it to the WI cooler. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no working thermometer in the facility at the time of inspection. Needs to get one. Will be back in 10 days to check on it.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and hand jewelry while working with food. Needs to be removed while working with food. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the walls in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, corn, lettuce, cold holding in prep unit and RI at temperatures above 41F. CDI. PIC indicated that the lettuce was made this morning and took it to the WI cooler for cooling. The corn and chicken were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 containers of cut lettuce prepared and placed inside prep cooler to cool measuring between 44F to 51F; prep unit is not adequate enough to cool down products after prep, use walk-in units to provide proper air flow over product. CDI lettuce pulled and placed into walk-in cooler. REPEAT. PIC decided to switched to TPHC. Starting from today the luttuce will be held on time. A written procedure for TPHC. was given to the PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and hand jewelry while working with food. Needs to be removed while working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held in solution with low sanitizer concentration. CDI. PIC changed the solution.

4-502.11(A) Maintain utensils in good repair. Observed damaged shelving in the kitchen area. Needs to be repaired.

6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks.

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 4 containers of cut lettuce prepared and placed inside prep cooler to cool measuring 51F; prep unit is not adequate enough to cool down products after prep, use walk-in units to provide proper air flow over product. CDI lettuce pulled and placed into walk-in cooler; proper temp observed during inspection 41F and below.

NO POINTS DEDUCTED 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation in back kitchen area.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed pitcher inside pizza prep line handsink. CDI. Pitcher was moved.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. COMMENT: Per conversation with the PIC, pizza baking screens are not cleaned because they have a special coating. PIC unaware that baking sheets are to be cleaned every 24 hours. Explained rule to PIC. PIC to have employees wash, rinse, and sanitize the baking sheets every day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce, spring mix, and pizza sauce above 41F (see temperature chart). CDI. The lettuce and spring mix were iced down to cool to 41F. The pizza sauce was voluntarily discarded by the PIC.

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 COMMENT: Observed pizza sauce in the WIC from yesterday afternoon at 47F. PIC could not confirm why the pizza sauce was high in temperature (prepped yesterday from ambient temperature ingredients, not cooked). The pizza sauce was not marked as a cooling violation but as a cold holding violation as it could not be determined what happened with the pizza sauce. It was discussed with the PIC to use ice baths, uncovering, smaller portions, etc. for the pizza sauce to ensure it is not a cooling violation. Observed spring mix underneath the salad prep line at 51F cooling covered. Do not cool underneath prep units as they are made for cold holding only. Spring mix was moved to the WIC and cooled adequately. No points as first violation and PIC did adequately cool items during inspection.

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. COMMENT: Observed a few lights out in the back of the kitchen. PIC mentioned he is obtaining new lights from hardware store.

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans not set aside for return. CDI-set aside.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on clean lids for prep cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on one soda nozzle.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee pick trash off floor and apply bandaid then begin to touch clean utensils without washing hands. CDI-employee stopped and directed to handsink, hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding on ice next to beer taps above 45F. Items placed out less than hour prior. Ensure ice is filled completely around pan and use metal pans. CDI-items taken to walk in cooler to rapidly chill and measured 45F and below by end of inspection.

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

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

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 cups and toilet paper stored on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on floor fan and dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table above clean utensils.

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 just washed and cut iceberg lettuce with bare hands. Employee emptying salad spinner into clean container to put into walk in cooler. CDI-employee stopped, directed to re-wash lettuce, wash hands and don gloves before placing lettuce in new clean container.

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 cooked peppers, onion, and mushrooms cooling in open top pizza make unit. PIC stated items were cooked 20 minutes prior. CDI-all items placed into cooler uncovered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only thermometer on site with dead battery. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS food products holding cold above 45F due to being overfilled in pan. See temperature chart. Do not fill past line on pan. CDI-excess product removed and put into cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan covers in walk in cooler and top of dish machine.

3-602.11 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 cookies and cannoli packaged on premises for customer self service at cash register without any labels for allergens and ingredients. CDI-items pulled and placed behind counter.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 comp sink while clean utensils were being sanitized.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up on one soda nozzle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two small pans of cooked chicken overfilled in open air unit above 45F. Product out of temperature removed and put into cooler below.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed one soda nozzle with build up.

3-602.11 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 cookies packaged by facility out for customer self service without any labels. CDI-proper labels put on cookies. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups, drinks, and food stored amongst packaged food and clean utensils used for customers.

5-202.12 Provide at least 100F water at handsinks with a mixing valve or combination faucet. Pf Observed cold water knob not able to turn on back handsink. Repair cold water knob so hot water can be tempered to ensure proper hand washing. Verification required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two items placed in hot hold unit before being reheated properly. Observed house made chili and marinara sauce placed onto steam table below 165F and 135F. CDI-both items reheated to 165F+ on stove.

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 one small pan of pre-cooked chicken sausage holding past 7 days. CDI-discarded.

3-602.11 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 cannoli packaged in facility and out for customer self service without any ingredients or allergen label. PIC stated cannolis are usually made to order. Ensure cannolis that are placed out for customer self service have proper labeling. CDI-package pulled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at register. Keep cups wrapped in plastic and protected from customer contamination.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified food protection manager not present for entire length of inspection. Points will be deducted for violation on any subsequent inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items on open pizza prep line above 45F. Unable to determine cause of temperatures violations. Observed some items on line at 30F and ambient air temperature below cooler below 45F. PIC will call in work order for repairs today. CDI-all items out of temperature taken to walk in cooler and PIC will assess temperatures of all products until cooler is repaired. VR required to ensure repairs are made.

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 mushrooms and peppers cooling below 135F on three compartment sink. CDI-moved to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around 3 compartment sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counters throughout.

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 two scoops used for chili and marinara sauce stored in room temperature water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed napkins stored under drain lines for tea station contaminated from drain leaking. Napkins discarded. Do not store single service items under drain lines. Observed clean utensils stored in plastic bins with food debris and boxes of single service cups stored on floor under registers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic crock pots used to hot hold TCS foods such chili and marinara sauce.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table @ prep area in kitchen. CDI - drink discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed some quat sanitizer in red buckets on front line @ 100ppm. CDI - changed out and refilled with sanitizer @ proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lettuce spinner stored on shelf with small pieces of lettuce remaining. CDI - removed from shelf and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several food items stored in cold well with ice > 45F (see temp chart). CDI - food products moved to walk-in to cool down - more ice & water added to well.

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 bulk ham and turkey, opened bag of meatballs, and containers of pizza sauce, and shredded mozzarella cheese in walk-in cooler not dated. CDI - items dated during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices & seasonings and squeeze bottles on front line not labeled. Observed dry good containers not labeled. 3-602.11 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 quantity of contents/net weight missing from cookie labeling at front counter.

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 utensils including knives and spatulas wedged in between equipment on front line. Observed small plastic condiment cups stored inside seasoning and spice containers at back prep area of kitchen.

2-102.12 Certified Food Protection Manager - C. Observed PIC without food protection manager's certification. Facility is new and has 210 days from when permit was issued to comply with regulations.

5-205.11 Maintain handsinks accessible at all times for proper hand washing. - PF. Observed both handsinks in kitchen blocked. CDI, items relocated and hand sinks made accessible during inspection.

3-501.17 Ensure all TCS and ready-to-eat foods are properly date marked. - PF. Observed process for marking foods only containing day dots. In future provide actual date that foods were prepared or opened. CDI, process to be implemented.

7-102.11 Ensure all working containers are properly labeled with common name. - PF. Observed one bottle of "degreaser" not labeled at back chemical area. CDI, by labeling on site.

3-501.15 Use proper methods for rapidly cooling TCS foods. - PF. Observed container of romaine lettuce cooling in top of prep unit at 65F. CDI, pan of lettuce transferred to walk-in cooler to rapidly cool.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Replace damaged water logged quat test strips. CDI