BLAZE PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on site at the time of the inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced ham and an insert container of cut meatballs in the opentop refrigerator at temperatures of 47F and 45F, respectively. PIC stated the meatballs have been in the unit all day long and the ham was only just brought out from the WIC after their lunch rush. REPEAT. - Observed an insert container of shredded mozzarella at 45F in the lowboy refrigerator at the front counter. 3 other containers of shredded mozzarella were in the same lowboy unit at temperatures below 41F. PIC stated all containers were brought up from the WIC this morning during prep. CDI - PIC voluntarily discarded meatballs and shredded mozzarella. Ham was moved to WIC to rapidly cool down. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bowls and containers of spices at the opentop refrigerator and on a shelf above the dough mixer at the front counter area that were not labeled as to their contents. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed the interior of the lowboy refrigerator to have water pooling up.

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 the interior of the lowboy refrigerators at the front counter and the gaskets to the lowboy refrigerators to have a buildup of food debris/grime. 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 cracked floor tiles in front of the 3 compartment sink. REPEAT. - Observed the sink in the back kitchen area to be falling off the wall/in need of resealing. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure a certified food protection manager is on site during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- PIC had employee rewash hands and turn faucet off with paper towel.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed plastic ice chute on soda machine with black buildup. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in flip top portion of prep unit above 41F, see temperature chart. CDI- PIC placed items on emergency 4 hour TPHC from 10am-2pm. Ambient temperature of unit was 42F at 1130am and dropped to 39F at 1203pm, indicating that unit was in a defrost cycle. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple secondary containers of oils and seasonings without labels. Label all secondary containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of lowboy units in need of cleaning due to moderate amount of food debris buildup. Clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed hand sink in the back of house by prep area coming away from the wall. Seal hand sink to wall. Observed cracked floor tiles and low grout throughout facility, with specific attention to the area in front of the 3 compartment sink. Repair. REPEAT

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 labeled for arugula and ranch held using TPHC. TCS foods held using TPHC must be marked with the start time, and be used or discarded within 4 hours of removing from temperature control.

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 Spray arm at 3-compartment sink hangs below flood rim of sink. The sprayer must not fall below flood rim of sink to prevent potential back flow. VR - Verification required within 3 days that sprayer has air gap.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Reseal back handwashing sink to wall. Some floor tile damage in front of the 3-compartment sink. Repair listed items. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bottle of ranch measured 63F at pizza make table. TCS foods in cold holding shall measure 41F or less. CDI - Ranch moved to walk-in cooler to cool. PIC added ranch to TPHC sheet and will use time going forward. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damaged and grout between tiles low in front of 3-compartment sink. Repair floor tiles and re-fill low grout between tiles. 0 pts.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, stock dry goods, then begin to don new gloves to portion sauces. CDI-EHS explained need for hand wash prior to donning gloves and employee properly washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris, onions and spinach, dumped in front hand sink. CDI-PIC removed food debris and reiterated that hand sinks are only for hand washing.

5-205.15 Maintain a plumbing system in good repair. Observed both hand sinks only supplying hot water. CDI-Both sinks were adjusted during inspection to provide mixing of hot and cold water at hand sinks.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and drink stored on shelf over prep table. Tomatoes were being cut below. Move employee belongings to a designated area to prevent contamination.

3-501.14 Cooling (P) Pizza sauce measured 64F at 12:30PM. PIC stated it began cooling at 11:45AM. Pizza sauce measured 62F at 1:15PM. This rate is too slow to reach 41F within 4 hours. CDI - Pizza sauce moved to smaller container and placed in freezer. Recommend establishment pre-chill cans so it doesn’t have to cool as much to reach 41F. 0 pts.

3-501.15 Cooling Methods (Pf) Red sauce measured 63F and was cooling in large tub with lid on container. PIC stated it began cooling 45 minutes ago. Recommend establishment pre-chill cans, or to use shallow pans to rapidly cool the sauce. PIC had a completed product assessment form for the pizza sauce. Submit this documentation to the North Carolina variance committee. Otherwise, establishment must continue to treat the pizza sauce as a TCS food. CDI - Pizza sauce moved to ice bath to continue cooling.

2-303.11 Prohibition - Jewelry (C) 1 employee preparing pizzas was wearing a bracelet on wrist. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Stacks of metal pans stacked while still wet on clean utensil shelf. Allow utensils to adequately air dry before stacking.

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 . Arugula and portioned ranch dressing both measured 45-46F in reach-in cooler across from oven. Unit air temperature was 47F. TCS foods in cold holding shall measure 41F or less. CDI - Ranch and arugula moved to walk-in cooler to cool. Establishment will use another cooler to store these items in future.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer solution measured above 400 ppm at sink. Quat sanitizer shall be 150-400 ppm. CDI - EcoLab technician arrived during inspection and repaired dispenser to dispense at 300 ppm.

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

4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. Manager states that mixer bowl is washed with detergent and then rinsed with soap. Sanitize the mixer bowl after washing. 0 pts.

2-103.11 (F) PIC shall ensure that foods received during non-operating hours are from approved sources, placed into appropriate storage locations and that they are maintained at the required temperatures. Facility receives key drop deliveries. CDI- discussed requirement with PIC. First inspection since 2017 Food code implementation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 broccoli in walk in cooler cooked yesterday, then chopped today holding above 41F. Unsure if product didn’t cool properly after chopping. CDI- broccoli was discarded.

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 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 broccoli labeled with todays date but was cooked yesterday. CDI- broccoli was discarded due to improper cooling. Educated PIC that date shall be date that product was cooked.

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 facility using time as a public health control for arugula, pesto drizzle and ranch dressing at finishing station. Proper procedures were being followed however facility does not have any written procedures. TPHC template emailed to PIC. VR required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a bracelet.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small build up on white shield inside ice machine. Increase cleaning frequency.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed dented can of artichokes stored with cans for use. CDI - PIC marked for credit and relocated can.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked after cleaning on shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gasket at low RIC (near cash register).

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms stored over ready to eat items in walk in cooler. CDI: Items rearranged

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottom of pan of tomatoes and bottom of pan of ham on line above 41F. CDI: Products voluntarily discarded. Fresh product brought out. All other cold holding items were at or below 41F.

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 walk in cooler in a deep covered container. CDI: PIC spread sauce out into shallow pans and placed in the walk in freezer to cool. REPEAT VIOLATION PIC has agreed to be under a risk control plan (RCP)to get cooling of pizza sauce under control. RCP paperwork emailed to PIC

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand washing sink not have cold water valve plumbed with hot water going as high as 115F. VR- Manager was alerted on the hazard of scolding hands when washing associated with the hand sink. Cold water is to be plumbed so that hand sink is accessible for use without possibly scolding hands when washing.0 points.

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 this morning above 41F at 4 hours. Pizza had a 0/minute cool rate when checked for cooling during the second trial. CDI/VR- PIC placed red sauce inside of freezer and made it into more shallow portions for corrective action on cooling. Will make a return visit to check on proper cooling methods and cooling time rate(.12/hr with ambient cooling of 4 hours.) A loing term fix is needed in regards to cooling. REPEAT - 3 points.

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 deep, covered container in walk in cooler. CDI: Product divided into multiple containers with larger surface area and placed in walk in freezer to rapidly cool. REPEAT VIOLATION - 1 point. Facility is to adjust violation or risk being placed on risk control plan for cooling if problem continues to be ongoing.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee wash dishes in water that was less than 110F when checked. CDI- Education was given and hot water was added to the 3 comp sink. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat food in walk in. CDI: Berries relocated.

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 this morning above 41F at 4 hours. CDI: Pizza sauce rapidly cooled to 41F in walk in freezer within 20 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top coolers holding food items above 41F. CDI: Items above 45F voluntarily discarded if out for more than 2 hours. Other items rapidly cooled. PIC stated that the coolers have been looked at several times by repair people. Coolers must hold all items at 41F and below. Observed pesto sauce held on table during peak times. CDI: Sauce held on TPHC for rest of today. Product must be kept cold, on time, or a letter from the company stating it can be held out of temperature safely must be obtained. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling in deep, covered container in walk in cooler. CDI: Product divided into 2 containers with larger surface area and placed in walk in freezer to rapidly cool. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and oregano unlabeled at stations.

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 handles of tongs down in salads. CDI: Handles removed.

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 PIC contact arugula with bare hands during inspection. CDI: Arugula 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 arugula for finishing station prepred earlier today cooling in a finishing unit at 51F. PIC stated that product was likely left out on counter extensively during prep and then placed into the unit without cooling. CDI: Arugula vented and sent to walk in for proper cooling. Note: Before EHS intervention, employees were going to cool arugula while tightly covered in plastic; ensure that all food is vented to facilitate rapid cooling. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed mozzarella cheese (47F), turkey meat balls (51F), sausage balls (51F), ham (48F) and artichokes (56F) all above 45F. Employee stated all items had been placed in the flip top two hours ago. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed spinach at 56F in the walk in covered. CDI- PIC uncovered items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - REPEAT- Observed season shakers and oil bottles not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of clean pans stacked together wet.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed wash water being used at 89F.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee turn the faucet off with bare hands after washing. This action recontaminates the employees hands. CID- Employee was educated on proper hand washing procedure. EHS observed proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed mozzarella cheese, meat balls, sausage, and artichokes all at 50F. CDI- PIC voluntarily discarded the items. Also observed grated parmesan cheese blend with label stating to keep it refigerated. However facility is keeping cheese at room temp. CDI- EHS suggested for facility to keep it cold and PIC would put in an expo cooler. NOTE: PIC was provided with TPHC forms. EHS educated PIC on TPHC meaning. NOTE: In 2019 all TCS foods must be held at 41F or below. If not a violation of this rule will occur.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed active QUAT sanitizer well above 400 ppm QUAT. CDI- Employee changed sanitizer to proper concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all working containers without labels. Label working containers with common name. 3-602.11 Food Labels - PF- Observed desserts near register without proper labeling. These items must obtain the common name of the food, ingredients in descending order, quantity of contents, major food allergens, name and place of business. A VR will occur no later than 4/28/17 to ensure these items near the register have the correct labeling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees not wearing beard guards. One was cutting pizza and other cooking pizza.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of wet nested pans . Employee was instructed to re-wash pans by PIC.

4-501.11 Maintain equipment in good repair. Observed several split gaskets throughout the facility on cold holding equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed dust build up on walk in cooler fans. Clean as often as needed to reduce and prevent dust build up.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one scoop handle in contact with mozzarella. CDI - moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one dirty knife stored as clean, can opener cleaned once per day. CDI - moved to dish area

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth not completely submerged in sanitizer. CDI - submerged.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Found no employee health policy in place. CDI- left MCHD form and will follow up within 10 days.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed several employees donning gloves before handling ready-to-eat food without washing hands first. CDI- discussion with PIC about when to wash, and directed employees to wash hands.

J"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 45F. -P : Found container of red sauce 83 F after 3 hours. Sauce had been mixed with hot water instead of cold, according to PIC. Ambient room temperature 60 F. Cold water out of tap 70 F. PIC voluntarily discarded sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found multiple TCS items above 45 F in tops of prep coolers. CDI- PIC discarded foods that had been in coolers overnight. Foods placed in coolers today moved to walk-in cooler for rapid cooling.

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 many containers of TCS foods with date marks impossible to read, or had been rubbed off. Make sure date marking is clear and legible.

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 : Found red sauce cooling in tightly covered, large container. Cool TCS foods in shallow or low volume pans; frequently stir and agitate; utilize freezer; or use ice wands.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Found salads prepared in house with improper labeling. Verification required.