INIZIO PIZZA NAPOLETANA

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying a knife with a cloth towel. CDI PIC educated PIC and utensil was rewashed.

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 colored building up on WIC door gasket. Also observed floor, walls, and ceiling of hard to reach areas in the kitchen with buildup and food debris. REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed hot water at front hand sink only reaching 84F.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisk being stored in a container of water that was less then 135F. CDI EHS educated PIC and utensils was removed from the water.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed metal bowls and utensils stored uncovered and not inverted on the top shelf of the clean dish shelf. CDI PIC corrected storage.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed facility using a trash bag inside the large bin for flour. CDI EHS educated PIC and he voluntarily discarded the flour and removed the trash bag. 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 colored building up on WIC door gasket. Also observed floor, walls, and ceiling of the WIC with buildup and food debris.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately numerous (greater than seven (7) drain flies throughout kitchen at time of inspection, primarily congregating at trash cans and dirty dish areas. Observed no cross contamination of clean equipment or food at time of inspection. PIC confirmed that pest control is still being conducted approximately one to two times monthly. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) metal bowls wet nesting at dish drying area. CDI - PIC separated bowls to allow for proper air drying.

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 one (1) grocery bag of unwashed sweet potatoes stored in grocery bag set within box of unwashed Brussels sprouts. CDI - EHS removed bag of sweet potatoes from Brussels sprouts box and advised PIC relocate unwashed produce to durable container after washing.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without lidded waste bin. CDI - EHS advised store manager to rotate covered waste bin from male restroom to female restroom while awaiting replacement lid.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust accumulation on ceiling tiles throughout kitchen prep area. Clean floors, walls, and ceilings needed. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection. Previous noted points of splash have been thoroughly cleaned. Heavily soiled ceiling tiles and walls (three compartment sink) are scheduled to be addressed during coming remodel.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies at time of inspection. Observed no cross contamination of clean equipment or food at time of inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust accumulation on ceiling tiles throughout kitchen prep area. Observe recent splash and soil on walls and floors (tomato splash next to in use tomato mill and blender, flour at floor of pizza station.) Clean floors, walls, and ceilings needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wiping cloth bucket in dough prep room at below 50 ppm QAC. All other sanitizers were properly concentrated. CDI - PIC remade sanitizer solution with readily available sanitizer at 3 compartment sink.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of paper plates at self service area stacked above rim of case with exposed food contact surfaces. All other single service articles were inverted, stored beneath glass partitions, or still packaged. CDI - EHS inverted single service articles to prevent potential 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. Observed minor dust accumulation on ceiling tiles adjacent to office and drying rack. Observed dust and minor corroborate grab bars of bathroom stalls in male and female restrooms. Clean/resurface floors, walls, ceilings, and attachments as needed.

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 four (4) TCS food items marked for TPHC (sauce bin, pesto bottles, buffalo mozzarella and shredded mozzarella) marked for TPHC (11a - 3p) at 10:50 a.m. Per temperature observations and conversation with PIC, items had been removed and placed at prep area at times ranging from 10:40 a.m. to 10:50 a.m. CDI - Items were appropriately marked with proper start and end times.

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 three (3) bunches of uncooked broccolini stored in grocery bag. CDI - PIC delegated the task of relocating unwashed produce to employee with clean hands and gloves. Employee placed broccolini bunches in readily available metal container and returned to proper shelving in standing RIC. Note: Observed minor corrosion on grab bars of restroom stalls. Clean, resurface, or replace grab bars of restroom stalls as needed to prevent rust and corrosion.

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 food debris (shredded cheeses, flour, sauce splash etc.) on shelving and bottom of reach in cooler and prep unit, as well as shelving and prep table undersides. Clean as needed. Observed approximately eight (8) plastic bins at clean dish rack above 3 compartment sink with minor soil and/or label residue on outer portions. Clean non food contact portions of utensils and equipment thoroughly before storing as clean. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) nearly depleted portion of cooked onions in prep top at 45F. PIC was unable to determine if unit had been held open for any extended period of time. Per observation, all other cold holding within the unit and throughout establishment was correct. CDI - PIC voluntarily disposed of out of temperature food item. 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 .

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 food debris (shredded cheeses, flour, etc.) on shelving and bottom of reach in cooler and prep unit. Clean as needed. Observed two (2) plastic bins at clean dish rack above 3 compartment sink with minor soil on outer portions. Clean non food contact portions of utensils and equipment thoroughly before storing as clean.

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 one (1) stick of cut unsalted butter in RIC next to WIC. Per conversation with PIC, butter was opened on the previous day. All other TCS, non date mark exempt foods were properly date marked. CDI - Butter package was marked to display date of opening. 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. Observed one (1) wiping cloth bucket in dough prep room at below 50 ppm QAC. All other sanitizers were properly concentrated. CDI - PIC remade sanitizer solution with readily available sanitizer at 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug. Contact waste management company and/or landlord to replace missing drain plug.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed small flying insects in back prep area.

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 food debris on shelving and bottom of reach in cooler and prep unit. Clean as needed.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed soiled pizza cutters, PIC stated pizza cutters are only washed/rinsed/sanitized at the end of the night. Items have been in use since 11am according to PIC. CDI: PIC placed all in use pizza cutters to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed roasted garlic in oil mixture at 71F sitting out on counter. CDI: PIC voluntarily discarded item. All other cold holding was correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 2 containers of pesto and a container of tomato cream sauce with discard times of 2-2:30pm. CDI: PIC voluntarily discarded items.

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 3 dented cans of artichokes being stored with non dented cans on a shelf in WIC. CDI: PIC segregated dented cans from non dented cans.

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 vodka sauce cooling in a covered plastic container in pizza prep RI unit at 47F, PIC uncovered container and placed in WIC to rapidly cool. Vodka sauce did not drop in temp after 25 minutes. CDI: PIC placed vodka sauce in RI freezer to rapidly cool to 41F or below. EHS satisfied sauce would meet parameters in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food in back prep area without a beard guard. Use beard guard while handling food.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding door opened to dumpster during time of inspection. CDI, PIC closed sliding door.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 . Establishment is only sanding pizza peels and wiping them with a clean dry towel. Utensils must be washed, rinsed and sanitized. Cooking/baking equipment must be washed, rinsed and sanitized at least every 24 hours. CDI - PIC educated on requirement. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee cut romaine lettuce and then washed it. Wash fruits and vegetables prior to cutting. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in establishment. Contact pest control for solutions to fruit flies.

3-302.15 Wash fruits and vegetables prior to use. Employee observed retrieving onions out of walk-in cooler and cut them without washing. All fruits and vegetables must be washed before use. 0 pts.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment e-mailed sample policy that includes non-typhoidal salmonella. 0 pts.

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 Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy to use. 0 pts.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Pizza sauce prepared from canned pizza sauce cans measured 49-57F at start of inspection at 2:30PM. Manager stated pizza sauce began cooling at 12PM. Pizza sauce measured again at 3:30PM and measured 47-56F. TCS foods prepared from canned foods or cold ingredients must cool to 41F within 4 hours of preparation. CDI - Pizza sauce measured 55F at 4PM so it was voluntarily discarded.

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 Establishment's time as a public health control procedures do not include the Calabrian peppers. CDI - Establishment added peppers to TPHC form during inspection. 0 pts.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Pizza sauce cooling in large plastic container. Pizza sauce did was not going to reach 41F within 4 hours of preparation as it measured 46-56F at 3:30PM. TCS foods shall be cooled in smaller portions, in shallow pans, using ice or ice wands, etc. Cooling methods must be able to cool the food within the required cooling parameters. TCS foods prepared from cold or canned ingredients must cool to 41F within 4 hours of preparation. CDI - Pizza sauce measured 55PM at 4PM so it was discarded.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of walk-in cooler. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Calabrian peppers stored in disposable containers in dining room at self-service station under no temperature control and at pizza make station with no temperature control. Container of peppers says "refrigerate after opening". TCS foods in cold holding must be 41F or less. Store Calabrian peppers under temperature or time control. Recommend establishment add the peppers to TPHC form. CDI - Peppers discarded during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - 1 squeeze bag of truffle cream was not date marked. TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation. CDI - Truffle cream dated. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - PIC states that mushrooms are not washed in establishment. Box of mushrooms does not state that they are washed or ready-to-eat. Fruits and vegetables must be washed thoroughly before use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blanched and fried quinoa holding in container at salad prep area at room temperature. CDI - PIC discarded. Fried quinoa is a heat treated plant food which must be stored below 41f, or above 135f unless documentation can be provided that the process renders the quinoa as a non-TCS food item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed plastic bags of dairy based cannoli filling filled and stored tightly packed together in pans in service cooler at front line while still in cooling process. Use methods that allow air flow around food while cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous small flies in various locations throughout the facility. Observed live cockroach behind equipment at line. Contact PCO for service.

3-304.14 Wiping Cloths, Use Limitation - C Observed employees wearing visibly soiled wiping cloths tucked into aprons. Once used, place soiled wiping cloths into sanitizer to be used again or remove to soiled linen receptacle.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed long handled pizza boards and metal pizza shuttles stored with food contact surface in direct contact with buildup and unclean surface in wooden holder. Store boards and shuttles in a sanitary manner ensuring that the food contact surface is protected from contamination. Observed clean frozen cooling wands stored unprotected laying in direct contact with other items and unclean packaging in freezer. Protect the cooling wands from contamination while in storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container of single service items on shelf at front line stored immediately adjacent to visibly soiled broom and other cleaning implements. Store single service items to prevent contamination. Re-locate single service items or re-locate broom storage.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue present on exterior surfaces of some food containers stored as clean in back of house. Observed accumulated foul water buildup inside of keg cooler needs cleaning. Observed legs/exterior areas of some equipment with buildup needs cleaning. 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. Foul standing water and buildup present on flooring near dish machine area needs cleaning. Buildup of food debris and other materials present on flooring under/behind equipment at line area and in dough prep room need cleaning. REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee consuming personal bottled soda in prep area. Consume food and drink away from food areas and ensure in use employee beverages have a lid and straw.

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed prep employee rinsing cloths in hand sink in dough room. CDI - Employee discarded cloths and replaced with new clean cloths. Do not use hand sinks for purposes other than hand washing. Hand sinks are for hand washing only. Rinse or wet cloths in sinks intended for that purpose. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat sanitizer in basin of 3 part sink at less than 100ppm. CDI - PIC replaced source container and refilled sink with fresh solution at 200ppm quat. Observed dish machine with less than 50ppm cl in final rinse. CDI - PIC replaced cl source container. Dish machine testing above 50ppm during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple pans and food containers stored as clean with greasy residue and/or lint accumulation present on food contact surfaces. CDI - PIC removed to dish area for cleaning. Do not towel dry clean dishes. Air dry clean items to prevent contamination.

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. Establishment using TPHC for multiple items at pizza prep area including mozzarella cheese, sauce, pesto, etc. however PIC not aware of written procedures for the process. CDI - EHS located written procedures which were provided during previous inspection and updated to include all items using the process. Follow written procedures when using TPHC for TCS food items. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans and metal bowls stored stacked together wet at clean dish area. Air dry before stacking. Do not towel dry dishes.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue and greasy residue on exterior surfaces of food containers stored as clean. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove stacked wood with exposed nails, cardboard and other items in dumpster enclosure to prevent pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phone laying in dough room and personal employee beverages stored on pizza prep area shelving and inside reach in cooler at front line. Designate an area away from food or food contact surfaces for the storage of employee items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop bucket placed in front of hand sink in prep area blocking access. Empty food bucket and ice bucket stacked in front of hand sink in dough prep area and wiping cloth laying across splash guard into basin. CDI - PIC removed mop bucket, food buckets, and wiping cloth. Do not block access to hand sinks. Do not use hand sinks for other purposes.

3-202.11 Temperature - P,PF Observed delivery of TCS foods during inspection. PIC signed for items without taking delivery temperatures of any products. EHS found pepperoni delivered at 53f, bulk salami at 56f and water packed mozzarella at 44f. Delivery representative had left premises unable to refuse delivery. CDI- PIC segregated all TCS items from delivery with temperatures above 41f and contacted vendor for return. Monitor delivery temperatures of TCS items. Do not accept TCS products with elevated temperatures.

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 marinara cooling in deep container in walk in cooler and cooked onions cooling in deep pan both at a rate of .03 degrees per minute. CDI - PIC placed marinara into shallow pans with cooling wands and spread onions onto sheet pans for cooling. Cooked onion and marinara both reached 41f after changing methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce on countertop in prep area at 51f. TPHC not in use for this product. CDI - PIC discarded. Observed portion cups of pecorino romano cheese sitting on table outside with no method of cold holding in place at 80f. PIC indicated is customer condiment station for outdoor patrons. Pecorino romano cheese source packaging stored in walk in cooler labeled "keep refrigerated". CDI - PIC discarded. Do not store this product at temperatures above 41f as it is not intended to be held at room temperature.

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 various squirt bottles of sauces and pans of cheese including shredded mozzarella and bulk mozzarella in water held at room temperature using TPHC. No procedures available for products using this process and timing system not applied as required. TPHC procedures provided during visit. Return visit required within 10 days. Ensure all TCS foods are either maintained at 41f or lower or use TPHC. If using TPHC properly time mark all products and follow written procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle labeled green cleaner holding unknown clear liquid present in back of house area. CDI - PIC discarded. Ensure all chemicals are accurately labeled.

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 cut lettuce, marinara, pizza sauce cooling in deep plastic containers tightly closed in walk in cooler. CDI - removed from containers and placed into shallow pans to facilitate rapid cooling. Use a method that allows quick cooling for both hot foods and for ambient foods.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Bulk containers of flour and salt removed from original packaging with no identification present. Label all food items that are not easily identifiable with the common name.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed front door propped open with no fly prevention in place. House flies and small flies present in the kitchen and front of house areas. Contact PCO for service. Do not prop the door open without fly prevention.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet wiping cloth draped across hand sink splash guard. Store used wiping cloths in sanitizer solution or removed to soiled linen.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed dried food residue on non food surfaces of mixer stored as clean. Observed label residue present on exterior surfaces of food containers stored as clean in back of house.

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. Foul standing water and buildup present on flooring near dish machine area needs cleaning. Dusty buildup and splatter on wall surfaces in back of house needs cleaning.

2-303.11 Prohibition-Jewelry - C Observed food employees with wrist bands on while handling food. CDI- Bands removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored over washed produce and ready to eat foods.

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 sliced ham cooling at 0F/min in reach in cooler. CDI: Product was spread out on a thin pan and placed in the walk in for rapid cooling. REPEAT VIOLATION Improvement from previous inspection as there was much less product cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caesar dressing, tomato basil vinagrette, and blue cheese crumbles held above 41F in prep top for salads. CDI: Product rapidly cooled as it had been out for less than 4 hours. EHS and PIC discussed holding items on time if they cannot be stored in the sliding door cooler behind the salad station.

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 items in prep top cooler with day that the pan was changed or the day it was brought up to the prep cooler. CDI: EHS and PIC discussed that dates need to reflect when the product was originally prepared or cooked. Dates were corrected. Observed pumpkin sauce from 10/23 in reach in cooler. CDI: Product 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 sliced ham cooling while tightly covered in reach in cooler. CDI: Ham uncovered and spread onto a thin pan, then placed in the walk in cooler to cool. REPEAT VIOLATION Improvement from previous inspection as product was in a smaller volume for cooling.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer test strips that have expired. VERIFICATION REQUIRED.

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 structural wall damage near handsink at end of salad line. Observed missing tiles under handsink at end of salad line.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce prepared from cans at 45F at 3:45PM. The sauce was initially made at 10:45AM. CDI- product 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 pizza sauce cooling in a high volume container not meet cooling requirements. CDI- product discarded.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on a reach in cooler in the dough prep. room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing/purses stored on top of single-use ramekins.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. CDI- machine was primed for several seconds then re-tested until a concentration of 50ppm chlorine was achieved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in a high volume container in the walk in cooler. The sauce was 65F at 1:55PM and remained at 65F at 2:25PM. CDI- chill stick was added to product and product was actively stirred.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one QUAT sanitizer bucket underneath the salad prep. station with a concentration of ~50ppm.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinks in screw cap bottles. Employee beverages should be in covered cups with a straw to prevent hand contamination when drinking. CDI: Instruction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabelled squeeze bottle of extra virgin olive oil at salad prep area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups adjacent to ice machine displayed with lip contact surface exposed.

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 front of house hand sink near salad prep area beginning to come loose from wall. Re-caulk as necessary to firmly secure fixtures to walls.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a badly dented can on top of a box next to oven that was intended for use. CDI: Can removed from service and taken to office for credit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a sanitizer bucket reading less than 50 ppm QAC on back prep table. CDI: Bucket emptied and refilled with sanitizer reading 200 ppm QAC. REPEAT. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket behind salad prepa rea stored directly on the floor. CDI: Bucket moved to shelf below 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 two knives stored in space between prep table and sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer spray bottle reading less than 100ppm quat sanitizer. CDI: Bottle dumped and refilled with sanitizer from three compartment sink reading between 200 and 400ppm quat sanitizer. All other bottles were within range, and three comp sink and dishmachine were dispensing sanitizer properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabelled spice shaker at pizza make area and one unlabelled squeeze bottle of oil at salad prep line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth laying directly on prep sink outside of a sanitizer bucket. CDI; Cloth relocated to bucket.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups displayed with the lip contact area exposed to air.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - 0 pts – Observed employee washing hands with wrist wrap on. Ensure that when washing hands wrist wrap is removed to ensure proper hand washing. Employee working as cashier only. CDI- Employee complied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener and slicer with visible build up. Ensure items are cleaned at least every four hours or as needed to prevent contamination. CDI – Both items to be cleaned

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed items on the salad make line not dated. Some items will be in the establishment for longer than 24 hours from date of preparation. CDI – Items properly dated. Observed great date marking procedures throughout.

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 pesto held on time without a time stamp on it. Pesto was also not included in the TPHC procedures. CDI- Item placed on procedures and properly time stamped.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a batch of marinara sauce reading 80F with only 10 minutes left in cool down time. Although ice wand was in product it was not cooling down quick enough. CDI- Product was stirred and placed in a new location. Within 10 minutes product read 68F. Ensure that active cooling is being achieved. (135-70 = 2 hours, 45F or below = 4 hours, total of 6 hours. // Observed cheese reading 48F after being cut 30 mins ago tightly covered. Ensure that item is also cooled down. (45 or below in 4 hours). CDI - Vented.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - 0pts - Observed cans being used to store multi-use spoons. Cans are made to be used once and then discarded due to clean ability. Recommend discontinuing.

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. - 0pts - Minor floor cleaning needed under dish area.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed paper towels in bottom of containers of lettuce and arugula at salad station. CDI by removing paper towels. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat items in walk in cooler. Verification required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bucket of sanitizer near salad station with 0ppm chlorine. CDI by emptying and refilling. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obsberved new sticker labels and label residue on bowls and pans throughout. Continue to remove labels before washing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large 5 gallon container of pizza sauce with yesterdays date, 47F. All other items in walk in cooler were observed 41F or less. CDI by discarding sauce.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza sauce on counter not labeled with time. CDI- Sauce had been removed from cooler approximately 15 minutes prior. Facility was allowed to label sauce this time.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed hot holding unit with marinara sauce and open containers of peppers, cheese and diced garlic on table for customer self-service. CDI by relocating items to area under employee control.

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 bracelets.

4-502.13 Single-use and single-service articles may not be reused. Observed tomato aluminum cans being used to store single service and multi-use utensils.