BENNY PENNELLO'S

2-103.11(H)(I) PIC shall ensure rules in the code for food safety and handling are met. -Pf.’ Observed PIC fail to ensure TCS foods properly cooled or were being held to required temperature parameters by operating with walk-in in disrepair. VERIFICATION REQUIRED to assess monitoring and active managerial controls on or before 7/3. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed establishment unable to maintain TCS foods at 41F or below per the 2017 food code. TCS items maintained out of temp in unit were voluntarily discarded. Ambient temp of unit read 48F. Items delivered frozen on yesterday were relocated to separate store to be maintained until WIC is repaired. VERIFICATION REQUIRED on or before 6/26 to assess walk-in unit. 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 establishment unable to effectively cool house made red sauce due to using walk-in unit in disrepair. CDI- EHS discussed future methods of active managerial controls and items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back of establishment near bathrooms and can wash.

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 shelving in walk-in showing visible rust. *REPEAT*

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 wall in dry storage needing repair. 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 floor of walk-in needing cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands. Used clean hands to turn off faucets. Employee went to prep pizza. CDI.. Employee re-washed hands.

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 shelving showing visible rust.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout with visible food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored over facility food.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed pizza held on time without time stamps on them. CDI. PIC indicated that the pizza was made with morning and corrected the time.

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 wrist jewelry while working with food.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste in bathrooms overflowing.

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 holes on the wall in female bathroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in WI above 41F. CDI.PIC indicated that the door had been open for for time. During work. FOOD should also be allowed to cool down before wrapping. PIC was advised on keeping the door closed when not being used. Unit temperature is 38F. 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 .

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 rust build up on shelves in the WI.

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 vents in WI.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 sausage, chicken and mushrooms in front RIC with no date mark. Observed 5-cheese blend (contains mozzarella) in back RIC with no date mark. Per PIC, items were pulled from bigger containers in back of house lowboy which have date marks. -CDI- PIC properly date marked these items. -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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed marinara sauce in back RIC and chicken artichoke and pepperonis in front RIC with no protective covering. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed bottle of toxic substance with no label. -CDI- PIC disposed of item as he was unsure of the contents. -1-

Observed gnats and fruit flies throughout the kitchen area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and both food employees with no head coverings. -0.5-

4-502.11(A) Maintain utensils in good repair. Observed 2 spatulas with missing pieces in need of replacement. -CDI- PIC voluntarily discarded. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in one of the restrooms. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on reach in cooler with deep gouges and staining. Recommend resurfacing or replacing. -REPEAT- -1 point-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then turn off faucet without using a barrier such as a paper towel. CDI - Employee was corrected through instruction and properly washed hands. Handwashing signage was given to PIC for educational material. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed container of pizza sauce holding on prep table without temperature control. Pizza sauce was 46F to 51F. CDI - PIC was asked to return pizza sauce to refrigeration in order to rapidly cool to 41F or less when not in use. PIC returned pizza sauce to reach in cooler. -0 points-

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 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 container of cooked sausage dated 8/8 in reach in cooler. CDI - PIC discarded sausage. -1.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on reach in cooler with deep gouges and staining. Recommend resurfacing or replacing. -REPEAT- -0.5 points-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

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

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 packages of pizza boxes stored on floor in dry storage area. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on reach in cooler with deep gouges and staining. Recommend resurfacing or replacing. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at handsink in male restroom. CDI - Hand washing signage was provided by regulator. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residues and food splash on walls beside pizza oven and hood system. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide a covered receptacle. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on shelving with customer food in walk in cooler. Designate an area for the storage of employee food away from clean equipment, customer food, and clean utensils. CDI - Employee food was moved to designated area. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large boxes of pizza boxes, in plastic wrapping, sitting on the floor near the can wash. needs to be 6inches off the floor.

4-501.11 Maintain equipment in good repair. Observed broken shelf in the WIC and in the prep area in the back kitchen. PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni 25lb , 1 container slice sausage, 4 bags ground sausage, 5 containers marinara and 4lb beef/bacon mix, 2 1/2 lb cooked mushrooms, 1lb diced tomatoes holding above 41F. Food has been in the walk in cooler over night and has not been moved. Cooler is not holding proper temperature. See temp chart. PIC stated they had a delivery earlier in the morning. Delivery came at 7:30 this morning. PIC stated he finished putting delivery away at 10:00am. PIC stated the delivery was very small and did nit take long to put away. CDI- All items not delivered this morning were voluntarily discarded. Amount of time food product has been out of temperature in the walk in cooler is unknown. Checked cooling temp of walk in cooler Food product had not gone down in temperature within an hour. Facility temperatily closed until issue was resolved.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. Ambient air temperature was 41F. CDI- PIC turned cooler down to 34F. Cooler temperature was cooled to 38F. Observed back reach in cooler holding above 41F. CDI- PIC turned cooler down.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with customer food items. CDI- Food moved.

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 front TPHC time board not being updated throughout the day for cooked pizzas; time stamps written for 10:45 am. PIC stated pizzas are continously made throughout the day. CDI - TImes updated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles for SANI-512 re-used for bleach sanitizer. Label with correct identifying label. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two bottles of bleach both reading >200 ppm chlorine sanitizer. CDI - PIC diluted both bottles as required to reach 200 ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed debris buildup on the inside of a container holding long spoons on the clean equipment rack. CDI-The entire container was brought back to the 3-compartment sink for proper washing, rinsing and sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels, and toilet paper stored underneath chemicals. Have rearranged to where the single service equipment is protected from potential contamination.

4-501.11 Maintain equipment in good repair. Observed shelves beginning to rust in the walk in cooler and a torn gasket to the front reach in cooler. Manager explained that a new gasket just came in and they just need to install it. Have the shelves replaced. REPEAT. *The facility has repaired the issue to the dented cooler. Zero points taken today.

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 times not written for the pizzas being kept off of temperature control. CDI-The board was erased and rewritten with today's date and times.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mushrooms cooling with a tightly fitting lid. CDI-The lid was removed to allow for proper heat transfer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

4-501.11 Maintain equipment in good repair. Observed dents on the top of a prep area reach in cooler. REPEAT VIOLATION. *The cooler is holding temperatures at 45F or below and working properly. The prep surface is still easily cleanable. Try to have replaced/repaired as soon as possible. Points stayed the same today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the small reach in cooler. Have cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach sanitizer not labelled with the name of chemical present in the container. Item labelled by PIC.

4-501.11 Maintain equipment in good repair. Observed large dent on the top of a prep area reach in cooler. Item is still cleanable. No other issues with equipment noted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility utilizing bleach based sanitizer, but only had quaternary ammonium test strips. EHS will return by 3/7/18 to verify that facility has acquired the proper test kit.

Repeat non-compliance: Observed one employee completing prep with no beard guard present. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Repeat non-compliance: Observed damaged pizza cutters. Observed top of 2 door reach in cooler dmagead.Observed several damaged shelves in 2 door reach in. 4-501.11 Maintain equipment in good repair.

Observed interior of hand sink collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed wall collecting residue and several chipped paint areas to the right of the 2 door reach in. Observed men's bathroom door not shutting properly. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed one pizza slicer collecting reisude. Observed water container collecting residue on interior. CDI - moved to dish area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed several individuals with beards performing prep. Observed one female employee with hair in pony tail only performing prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed single service cups with mouth contact areas exposed. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed several damaged blades on pizza cutters, and handles damaged on pizza cutters. 4-502.11(A) Maintain utensils in good repair.

Observed can opener bracket collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed walls collecting residue on interior. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

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 an employee touch fully cooked bacon with bare hands. PIC stated it was going to be placed back into the walk in cooler. CDI - bacon was voluntarily discarded.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit in the kitchen. Replace gasket.

.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not provide proof of certification. < 210 days from permit issuance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bags of salt and sugar.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put on gloves to handle pizza. CDI by instruction.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). -Pf Observed correct procedures being followed for TPHC however written procedures on site do not match procedure that is being followed. Verification required.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink over 200ppm. CDI by diluting with water until 50ppm obtained. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser unlabled. CDI by labeling.

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 two large covered containers of pizza sauce in walk in cooler made earlier today at 61F. Refrigerate cans of tomatoes and/or use shallow containers to cool sauce to less than 45F with in 4 hours. CDI by placing sauce in shallow containers and uncovering.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed no sanitizer buckets available at time of inspection. CDI by making sanitizer buckets and placing towels in buckets at each work station.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored directly on floor under front counter.