CICI'S PIZZA #353

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as cleaned with visible food debris. Food employee stated they used and washed yesterday. CDI - PIC moved to three compartment sink for proper cleaning. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine.. PIC stated they clean once a month. Increase cleaning frequency.

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 pasta cooked at 11am missing cooling window. 72° 5 hours later. PIC voluntarily discarded. 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 .

3-501.17 (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 no TCS items dated on top of prep top. PIC stated date marking was in bottom of prep top. EHS explained that date marking needs to follow container. CDI - date marking added to top of prep top. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 procedure for TPHC. CDI - EHS provided TPHC paperwork and filled out to allow for buffet and premade pizzas to be held on 4 hour TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 pasta cooked at 11 Am missing cooling window. Observed pasta in deep plastic container with tight lid. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 no seasoning bottles or shaker bottles labeled in facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings, stored above, ready to eat items and single use items. CDI - PIC moved to prevent contamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked on clean dish shelves.

4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza make table.

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 oily flour residue on pizza racks above prep sink. 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 walls in dish area soiled with buildup. REPEAT VIOLATION.

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 ranch, mac sauce, and marinara sauce in pizza prep lowboy without date marks. Observed spinach in salad buffet without date mark. -CDI- PIC verified that ranch, Mac sauce, and spinach were prepped yesterday and properly added date marks. PIC voluntarily discarded the marinara sauce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed prepped container of chicken nuggets in pizza prep lowboy with prep date of 1/15. -CDI- PIC voluntarily discarded the chicken nuggets. 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 visible buildup of debris on racks/shelves housing cleaned utensils an dishes. Increase cleaning frequency of shelves.

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 at dish area in need of cleaning. Observed gap in sealant between air-drying surface around dish machine and the wall. Re-seal equipment to wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several large containers stacked and soiled with grease and residue. CDI- Containers taken 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 4 large containers of shredded cheese held beyond the 4 hours out of temp. CDI- All cheeses discarded. Observed noodles cooling for 4 hours at 65F in the walk in cooler. CDI- Noodles were within time/ temp parameters and were shocked. Temp was 45F on noodles. 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 corn, chick peas, salad in the salad station cold well holding above 41F. Observed ham, sausage and pepperoni holding above 41F in the prep top unit. CDI- Items were within time/ temp parameters and were placed in the walk in cooler to cool. Items were cooled to 40F-41F. 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 .

3-501.15 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 bins of cheese and noodles with lids and stacked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

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 dish rack in need of cleaning. Observed shelves housing pizzas in need of cleaning.

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 at dish area in need of cleaning. Observed walk in cooler vents in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Alfredo sauce and pizza sauce began cooling at 10:20AM and still measured 55-80F at 2:30PM. TCS foods prepared with room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - PIC discarded pizza sauce and alfredo sauce. Pasta was cooled properly so kept at half credit. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 Pizzas held using TPHC were missing start time. Follow written procedures for TPHC. Ensure time is placed on white board indicating when first pizza was made, and ensure it is used or discarded within 4 hours of preparation. CDI - PIC placed time on board. 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 Pizza sauce and alfredo sauce were cooling in deep containers with lids on containers. Establishment needs to use ice baths to cool these items in large containers. CDI - PIC educated on cooling methods and items were discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self close. Repair door so it self-closes. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in dish machine area. Contact pest control to treat for flies. 0 pts.

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. Lime buildup in dish machine. Clean dish machine more frequently. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some trash on ground around dumpster. Keep dumpster area clean to prevent attracting pests. REPEAT. 0 pts.

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. Clean floor underneath dish machine. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing dishes in 3-compartment sink. Employee then began putting up clean plates after removing them from dish machine without washing hands in between. Employees must wash hands when switching from handling soiled utensils to handling clean utensils. CDI - Employee educated and he washed hands. 0 pts.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Alfredo sauce and marinara were reheating in the steam table. Marinara sauce measured 125F after being in unit for 1.5 hours. Pasta measured 90-120F after being in unit for 1.5 hours. Alfredo measured 45F in unit and was placed there 10 minutes ago. Use equipment designed to rapidly reheat food, such as a microwave or the induction burner in the prep area. Do not reheat TCS foods directly in steam table as it does not reheat quickly enough. CDI - PIC moved Alfredo and marinara sauce to burner and reheated both to above 135F. 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. 2 large containers of cooked pasta measured 45-49F and began cooling yesterday. CDI - PIC discarded pasta. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pizza sauce measured 73F at 1:30PM. Employee had prepared it 15 minutes before. Pizza sauce then measured 72F at 2:20PM. This rate is too slow to reach 41F within 4 hours of preparation. CDI - Pizza sauce moved to ice bath to continue cooling. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Pasta measured 90-120F at steam table. CDI - PIC discarded pasta. Ensure there is enough water in pan to hold pasta above 135F. 0 pts. 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 .

3-501.18 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 Black beans and corn in salad cooler were missing date label. CDI - No employee could remember when items were opened so PIC discarded items. 0 pts. 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 .

3-501.19(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 No time label present on TPHC card. Follow written procedures for TPHC. CDI - PIC placed time first pizza was made on TPHC card.

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 Pasta was cooled overnight in large containers with lids on containers. Pizza sauce was cooling in deep containers. Use shallow pans, ice baths, or other effective means to cool TCS foods within the required cooling parameters. CDI - Pizza sauce moved to ice bath and pasta discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wet wiping cloths observed on prep tables during inspection. Store wet wiping cloths in sanitizer solution in between uses. 0 pts.

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. Lime buildup in dish machine. De-lime dish machine more frequently. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some waste on ground around dumpster. Clean up around dumpster. 0 pts.

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. Re-attach 3-compartment sink to wall. // 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. Clean floors and walls throughout kitchen, especially walls in ware washing room. Clean physical facilities more frequently.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spatula in handsink at pizza prep station. CDI - Spatula was removed from handsink.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato sauce heating in steam well at 98F. PIC stated it had been reheating since 9 am. CDI - Sauce was 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 sauces and pasta in large deep and covered containers cooling in WIC. CDI - lids were removed and ice added to help cool food. REPEAT. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs for wings with handle in container and in contact with wings. CDI - Tongs were removed from wing container.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unaware of necessary food safety regulations such at TPHC procedures.

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 is not a CFPM.

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 a tray of employee beverages sitting on heating equipment. CDI - Tray was removed.

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. 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 . PIC stated pizza slicers and pasta scoop in use are changed only at the end of every day. CDI - EHS informed PIC utensils need to be changed every 4 hours. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine and ice chute on soda fountain. Needs cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pizza sauce in WIC cooling overnight at 46, 44, and 46 F. Observed spinach dip at 43 F that was cooling overnight. CDI - PIC voluntarily discarded food.

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 PIC is unable to locate TPHC procedures for pizza on buffet. Facility SOP states pizza is to be changed every 30 minutes based on appearance. Facility has used clips in the past to mark pizza time limits. 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 Pizzas on buffet, prepped pizzas, garlic butter sauce and lettuce on TPHC with no time labels. PIC discarded lettuce and garlic butter and make new batches that were then labeled with a time. EHS had PIC label pizzas with stickers. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and detergent stored next to cinnamon rolls. CDI - Cinnamon rolls were moved.

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 large, deep containers of pizza sauce, pasta, and marinara cooling in WIC drop 4 degrees in 1 hour. Observe containers of pizza sauce and spinach dip above 41 F that was left to cool overnight. Food was all covered with lids or plastic. CDI - Food left cooling overnight was voluntarily discarded and covers were removed from food still cooling as well as being divided between containers.

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 squeeze bottles of sauces and shakers missing labels. Need to be labeled.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed tongs handle in contact with olives and scoop handle in small flour container. REPEAT. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use pasta scoop in bin of dirty utensils. CDI - Pasta scoop was taken to be cleaned.

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

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 no air gap at 3-comp sink. VERIFICATION REQUIRED. 5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink is leaking. Needs repair.

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 updated information with the adoption of the 2017 Food Code. CDI - EHS educated PIC on changes to the EHP and provided updated documentation. REPEAT. VERIFICATION REQUIRED.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser broken at handsink. Employees are unable to get soap at this handsink. Needs to be repaired or soap provided. VERIFICATION REQUIRED.

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 food debris on vegetable slicer and on spatula stored as clean. CDI - Slicer was broken down and spatula was moved to be cleaned. REPEAT.

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 scoop handle in contact with sugar and cinnamon sugar. 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 build up on shelving holding clean dishes. Needs cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster. 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 edging of walls in kitchen broken next to mop sink and behind dish rack. Needs repair.

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 updated information with the adoption of the 2017 Food Code. CDI - EHS educated PIC on changes to the EHP and provided updated documentation.

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 procedure for response to a vomiting or diarrheal event. CDI - EHS informed PIC of the new requirements and sent PIC state procedure forms.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks must be accessible for employee use at all times of the day. -Pf. Observed handsink in dishwashing area is not operating. Needs repair. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs and whisk with food residue on them. CDI - Items were moved from shelf to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine around bolts on plastic covering.

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 boneless chicken wings in reach in with no date. CDI- Boneless wings were voluntarily discarded. REPEAT.

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 scoop handle in contact with sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on utensil rack. REPEAT. Points not escalated due to improvement.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

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 black build up on wall behind dish machine drain board.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF observed employees unaware of the employee health policy. Paperwork was done when employees were hired but they were still unaware of the policy and when to report the symptoms and illnesses. CDI-EHS gave PIC poster about the policy, illnesses and symptoms to hang up.VR will be done by 06-24-2021 to make sure that employees are aware of the policy, and illnesses.

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 cheese, and chicken in the reach in cooler that were not date marked. CDI-employee stated that the chicken and cheese were prepped 06-13-2021 and were labeled properly. REPEAT

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 on site. VR will be done by 06-24-2021.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wiping cloths that were not in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers that were wet stacked. CDI-dishes were placed into the dish area to be rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed bottles, tops, utensils, and other miscellaneous items stored as clean in a soiled container with. CDI-Items moved to 3 compartment sink to be rewash, rinse, and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed no date marks on numerous items in the bottom reach in of flip top and salad station. CDI-PIC date marked items

2-402.11 Effectiveness-Hair Restraints - C Observed employee not wearing hair restraint. REPEAT

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in units of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the dish and dry storage racks. Observed build up and dust.

2-402.11 Effectiveness-Hair Restraints - C Observed employee not wearing hair restraint.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor in poor repair. floor needs to be resurfaced or replaced. observed missing wall corner strips. 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 walls in kitchen.

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 sliced tomatoes on the salad bar without time mark for discard (tphc). CDI- tomatoes time marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food handling without hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed sanitizing solution to be soiled. CDI - refilled

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor in poor repair. floor needs to be resurfaced or replaced. observed missing wall corner strips. 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 walls in kitchen.

6-202.11 Light Bulbs, Protective Shielding - ensure that light bulbs in hood are shatterproof since shield covers are missing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris and sticker residue (stacked containers) on pans and containers stored as clean on the drying rack. CDI by sending back to wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed ham, sausage, and fried chicken bites, stored in pizza prep cooler >45F. containers of food product were overfilled. CDI - removed top portion of food product down to fill line on container and moved to below in prep cooler. observed food product cooled to below 45F prior to departure.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-301.13 Drainboards - observed standing water on dish machine drainboard (pre-wash side).

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor surface in poor 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 mold growth around dish machine and 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on top of the ice machine. CDI by discard.

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 pre-assembled pizzas on the wall rack without time mark for TPHC. no procedure provided by PIC for TPHC. Verification required within 10 days. PIC stated that pizzas on the wall are cooked at least every 4 hours.

7-201.11 Store toxic materials to avoid contamination. -P observed disinfectant cleaner stored on drainboard of 3 comp sink. CDI by relocating to chemical storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on containers stored as clean on the drying rack.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor surface in poor 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 food residue build-up on walls at pizza oven. observed mold growth on walls at dish machine and 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today upon arrival.

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 touching the crust of the pizza with his pointer finger as cutting. Pizza put back in to correct and employee started using rubber mit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the top inside of the ice machine today- the bottom area looked good.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food service staff handling food with no hair restraint on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all santizer buckets at <50ppm chlorine and some were on the floor. Bleach aquired during inspection and buckets remade so they were 50-200ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed build up in the ice scoop holder- removed to be replaced today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the back of the ice machine and the underside of the mixer.

5-205.15 Maintain a plumbing system in good repair. Observed handsink badly leaking.

5-501.114 Using Drain Plugs - C Observed no drain plug on the cardboard dumpster.

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 floor throughout the kitchen and walls near water using features.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishmachine chemical sanitizer to be 0 ppm. It was found bucket of chlorine sanitizer was empty. CDI- Bucket changed, machine primed and correct concentration provided. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine interior. Clean.

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 pasta cooling in walk in cooler covered. Pasta was on track to meet cooling parameters. CDI- Vent provided. REPEAT. - Improvement noted since last inspection.

do 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on shelving throughout kitchen. Clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor build up in corners of kitchen, under dishmachine and build up on walls behind dough press and in dish area including behind dishmachine. Clean.

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 noodles cooling covered in walk in cooler and salad prep unit. Vent to allow air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet on drying rack. Allow to air dry before stacking. REPEAT. - Improvement noted since last inspection.

4-501.11 Maintain equipment in good repair. Observed gasket to be split on pizza prep unit door. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food and drinks stored above food used to restaurant in walk in cooler. Move to bottom shelf.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed 3 handsinks with hot water not reaching 100 F (see temp chart). 1 handsink in back kitchen and handsinks in both restrooms. Handsink in kitchen had been turned off recently due to a small leak. Kitchen handsink hot water was turned back on during inspection. 2 remaining handsinks need to reach 100 F. Repair. Return Visit (VR) required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer vat of 3-comp sink to have a chlorine concentration of 0 ppm. Facility had 3 comp sink set up incorrectly. CDI- Instructed employee responsible of the proper way to set up a 3-comp sink. I.e. 1st vat- WASH, 2nd vat- RINSE, 3rd vat- SANITIZE.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins stored stacked together wet on drying rack. Allow to air dry before stacking.