INIZIO PIZZA NAPOLETANA

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 inaccurate 4-hour time stamps on all foods listed on 4-hour TPHC. Observed all foods (pesto, sundried tomato sauce, garlic oil, etc.) on 4-hour TPHC with a time stamp of ‘11am-3pm,’ at 10:45am, before the listed start time. EHS educated PIC on proper TPHC procedures, and labeling the foods with a time stamp that reflects the time the food was removed from temperature control. PIC stated the foods were removed from the coolers at 10:40am. -CDI- Time stamps were corrected to reflect the accurate 4-hour time window (10:40am - 2:40pm).

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 few heavily dented cans of tomatoes stored among cans intended for customer use. -CDI- The dented cans were moved to a separate area, not to be used. -EHS educated PIC on sorting through cans and not using cans with large dents or any dents along the 3 seams.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed diced cherry tomatoes held past its 7-day shelf life (prep date of 4/30). -CDI- PIC voluntarily discarded the tomatoes. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed sliced ham, stored in flip top unit, directly touching the plastic packaging of ricotta squeeze containers. Store the ricotta in separate area (or store less of the squeeze containers in the flip top) to prevent the plastic packaging, where employee hands touch, from directly contacting food.

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 flooring in WIC bent upwards, creating air gap between metal lining of floor and concrete underneath. Repair flooring in WIC so that it is smooth and flat.

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 cooling too slowly in WIC. Observed cut lettuce, prepped this morning, at 51F after cooling in WIC for 3.5 hours, per PIC and time stamp. Observed lettuce in large plastic containers, covered tightly with lids and stacked. -CDI- Because lettuce was within its 4-hour cooling window, PIC immediately added ice to both containers to rapidly cool. EHS observed lettuce cool to 39F within 10 minutes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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 slight dark buildup on wall behind dish machine. Increase frequency of cleaning to prevent dark appearance on wall.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed opened bag of spinach and portioned cups of marinara sauce without dates. -CDI- PIC verified items were originally prepared yesterday and properly added date marks to both items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple metal sheet pans wet stacked. Observed plastic deli containers wet stacked. -REPEAT-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single-service articles stored on the ground near the restrooms. -CDI- PIC moved items to shelf.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch face then proceed to handle pizza dough without washing hands. CDI: Food employee washed hands.

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 2 containers of marinara sauce above 41F after cooling overnight. CDI: Marinara sauce was 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pizza sauce above 41F after cooling overnight. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 marinara and pizza sauce cooling in thick portions. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dough cloths being stored inside hand sink in dough room. CDI: Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in dough room without paper towels. CDI: Paper towels were placed at sink.

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 pesto, sundried tomato sauce, pizza sauce, shredded cheese, buffalo mozzarella, and vodka sauce being held on TPHC without time labels. CDI: Items were voluntarily discarded.

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 missing baseboard behind dish machine, and damaged FRP on corner of wall by walk in cooler. Repair.

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 dented can being stored on shelving with items for facility use. CDI: Item was relocated.

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 build up in bottom of prep unit, reach in cooler, prep top and shelving. Clean as needed.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout facility with dust build up.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container being stored inside hand sink closest to register at beginning of inspection. CDI: Item was removed.

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 house made marinara at a maximum reheat temperature of 160F after 2 hours of reheating according to PIC. Equipment that was used for reheating the item was unplugged for a portion of the reheating process. CDI: Marinara was voluntarily discarded.

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 pesto, portioned marinara, and sun dried tomato sauce being held on TPHC without time labels. CDI: Items were voluntarily discarded

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked onions cooling at a rate of 0F/min and pepperoni at a rate of 0.04F/min. Both items were inside a reach in cooler and covered with lids. CDI: Items were moved to walk in cooler and uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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 ceiling vents throughout the facility with dust build up. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bottle of egg yolk stored above ready to eat sauces in RIC. CDI - EHS rotated egg yolk to lower storage. EHS provided storage order charts for reach in units and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) pans of cut leafy greens (romaine lettuce and arugula) in register prep top at 47F and 46F, respectively. All other TCS food items were under proper temperature control. Per conversation with food employees, items had been placed in prep top less than 2 hours prior. CDI - Cut leafy greens were rotated to WIC for corrective cooling. REPEAT. Note: EHS observed cut greens double stacked in empty prep top pans. EHS advised PIC to utilize only one pan for cold holding TCS foods, to better maintain cold holding. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) nearly empty spray bottle of sanitizer placed above covered single service articles at storage shelf adjacent to restrooms. CDI - EHS rotated bottle to lower available shelving, alongside other chemicals, to prevent potential contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) bins of pizza sauce in WIC cooling. Bins contained ice wands, but wands were melted and minimal change was observed. CDI-Ice baths were prepared for pizza sauce bins in clean 2 compartment sink and food was placed into ice baths. Bins were observed as cooling to below 41F prior to end of 6 hour cooling curve. Discussed cooling methods for hot foods with PIC; Facility shall place sauces in ice bath in prep sink before placing into walk-in cooler. Product should then be moved into walk-in cooler uncovered with unmelted ice wands. Discussed adding procedure to cooling methods - switch ice wand about halfway through cooling to ensure temperature continues to quickly drop. Verify that food is at less than 135F before recording its time for cooling, to better verify time at which cooling begins. 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 one (1) employee working with exposed clean equipment (washing dishes) without effective hair restraint. Provide hair restraints to ALL employees who may work with exposed food, clean equipment, and clean utensils. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) recently cleaned plastic containers wet nesting at clean drain board in dish room. CDI - EHS stacked containers to allow for better air drying.

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 three (3) stacks of to go boxes with exposed food contact surfaces at register area. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.

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. Observed one (1) employee lunch (chicken salad) stored above food held for resale in RIC. CDI - PIC rotated to lower storage to prevent potential contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee preparing ice bath using handsink. CDI - EHS coached employee and observed ice bath being made with proper sink (2 compartment prep sink)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed mushrooms stored above ready to eat salad bin in WIC. EHS provided WIC storage order guide to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) pan of chopped romaine lettuce in register prep top at 47F. All other TCS food items were under proper temperature control. CDI - PIC voluntarily disposed of out of temperature food. Note: EHS observed cut greens double stacked in empty prep top pans. EHS advised PIC to utilize only one pan for cold holding TCS foods, to better maintain cold holding. No escalation in point deduction due to noted improvement from previous inspection; items were held in properly calibrated refrigeration, as opposed to being left out improperly. 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)(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 three (3) pesto containers placed at pizza ovens upon arrival. Food employee stated that items were ‘softening’ prior to opening.’ PIC later elaborated that pesto is part of the existing TPHC system. Observed Calabrian peppers stored for self service without temperature control. CDI - Pesto was given written label of 9:30 to 1:30. Self service Calabrian peppers were labeled for 11 a.m. to 3 p.m. EHS advises establishment to update existing TPHC controls to reflect addition of Calabrian peppers and keep open jars of peppers date marked and under temperature control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee preparing food (placing sausage on trays, preparing ice baths, etc.) without effective hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) clean ice wands stored directly on shelves of register reach in freezer. CDI - PIC provided clean tray to place wands on.

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 to go boxes with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with cracked right lid, preventing proper closure. Contact waste management company to repair or replace damaged dumpster parts.

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 soil accumulation on floor adjacent to dish machine. Observed minor dust buildup on ceiling of right restroom. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site does not have current certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray bottles of cleaning solutions hanging from handwashing sink as well as rag hanging from dish room handwashing sink. CDI-Items removed by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor date marking tape residue left on cleaned and sanitized food containers that were stacked on clean dish shelf. CDI-Discussed cleaning methods with PIC and items returned to dish area. 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 garlic and oil with rosemary in squeezed bottle out at room temperature. Item was left out during prep. CDI-Bottle was placed back in cold holding. 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 marinara and pizza sauce in walk-in unit above 41F. Marinara contained ice wand but no temperature change was observed after stirring (25-30min after initial observation of 61F) ; cooling rate not adequate. CDI-Ice wand changed and food temperature began to drop. DIscussed cooling methods for hot foods with PIC. Facility places marinara on ice bath with ice wand in prep sink before placing into walk-in cooler. Then product is moved unto walk-in cooler uncovered with ice wand. Discussed adding procedure to cooling methods - switch ice wand about halfway through cooling to ensure temperature continues to quickly drop. Broccoli rabe in reach-in unit was covered and above 41F from prep. CDI-Item uncovered and placed in walk- in cooler. Observed cut romaine above 41F and covered in walk-in unit after prep. CDI-Lid was removed and temperature change was observed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage above 41F stored above fill line in pizza prep unit. Observed Caesar dressing above 41F in squeeze bottle in top of salsa prep unit. CDI-Sausage was moved into prep reach-in. Caesar dressing was replaced. Recommend not overfilling bottle with TCS dressings yo ensure that prep unit will keep food at 41F and below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened whole milk jug without date mark. CDI-Item was properly dated. 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 .

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 tub of flour without label. CDI-PIC labeled flour.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in bathroom and at handwashing sink in dish area. CDI-Signage provided to PIC.

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 a few stacked food containers with sticker residue as well as a couple utensils with minor food debris. CDI-Notified PIC and items were rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prosciutto above 41F in pizza prep unit due to being overfilled and lid being kept open. All other TCS foods in unit were 41F and below. CDI- Top layer discarded and lid closed.

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 pizza sauce made at 11:30 in walk-in above 41F and covered. Sausage was observed in reach-in unit above 41F and lid fastened - item had recently been placed back into unit from prep. CDI-Items were vented and allowed to quickly cool. Ice wand was also placed in pizza sauce.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in on wall under 3 compartment sink and a few gnats in front service area. Discussed frequency of pest control with PIC. Pest control is returning to treat facility next week.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on floor in dough mixing room.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed a couple metal containers holding cleaned utensils with food debris in bottom of container.

5-205.15 Maintain a plumbing system in good repair. Observed small leak under piping at prep sink in dish room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink by dishwasher was out of paper towels at beginning of inspection. CDI-Paper towels were replenished.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of marinara and pizza sauce in walk-in cooler uncovered on bottom shelf and below 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one opened and sliced chub of mortadella dated 4/10 in walk in cooler. CDI-EHS educated PIC on date marking and discarding requirements and item was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some metal pans observed wet stack on clean dish shelf.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup used to scoop from food and stored in Parmesan cheese in reach-in cooler.

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. Cleaning needed in tall reach-in cooler across from pizza ovens. Repeat

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Cleaning needed on toilet fixture in right bathroom.

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 Updated employee health policy agreement was provided to facility via email. CDI

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 Handouts and guidance provided to facility. CDI

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink was observed stored on side of pizza prep flip top. CDI- Employee drink was moved to approved storage. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink by pizza ovens was out of paper towels at beginning of inspection. CDI-Paper towels were replenished.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine used for silverware and glassware was not sanitizing at correct concentration when tested. Chlorine sanitizer concentration must be 50-200ppm. PIC stated he will contact rep to repair and adjust dish machine. VERIFICATION REQUIRED by 1/16/2021

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 in walk-in was found to be cooling from prep with lids fastened since 12pm. CDI-Cooling parameters in compliance- lid vented and ice wand placed in sauce to ensure rapid cooling. Discussed proper cooling time/temperatures of food prepped at ambient temperature with PIC. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Replace tearing gaskets on salad prep reach in doors.

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. Cleaning needed around prep unit tops and inside reach in. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks throughout facility stored on shelf above flip top unit, in a capped bottle without a straw, and sitting on pizza oven loading deck, and blender bottle sitting dirty on top of paper towel dispenser in dish pit.

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 blanched greens prepped on previous day still at 50F. CDI-PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of a multi purpose cleaner in facility unlabeled. CDI-PIC had working bottles properly 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 blanched greens that could not reach 41F within cooling parameters due to being topped immediately after prepped. CDI- PIC voluntarily discarded and was coached on the necessity for venting product during cooling process then covering for protection once product has hit cooling parameters.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 containers of salt in facility not labeled. All oils and other working seasonings are labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on doors of pizza oven station flip top. Observed heavy food debris in bottom section. Recommend increased frequency of flip top 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 heavy black dust build up on both vent covers in dish pit. Recommend removing for deep cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee sweeping and then immediately don gloves to handle lettuce. CDI-Explained that hand washing was needed. Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottles sitting on the sides of the hand sink. CDI-The spray bottles were removed. REPEAT. First time repeat violation, points kept the same today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and arugala cold holding above 41F in the flip top cooler. Also observed a garlic/oil mixture sitting on the counter at room temperatures. CDI-All items were moved for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed air conditioning unit in the dough room leaking water onto the ground. There was no direct contact onto food product where the leak is located. Needs repair.

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 ceiling in the dough room in poor repair. Needs fixing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cloth stored in the hand sink near the gelatto cooler, and a push cart completely blocking the hand sink at the ovens. CDI-The cloth and cart was removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not properly emitting chlorine sanitizer. It was found that the hose was not fully submerged in the bottle. The machine was primed and emitting sanitizer but not at required strengths. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS OPERATING PROPERLY.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on the ground in the walk in cooler. Have placed onto shelving.

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 cups with no handles stored in the sugar and chocolate chips container. CDI-Both cups were removed and discarded. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the tall 2-door reach in cooler, and to the drains in the dish room. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the hand sink in the dish room. CDI-The manager was able to tightly the screw covers to the plumbing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility, especially in the dish room. Have cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes cold holding above 41F in the pizza make station cooler. CDI-The tomatoes were discarded. *It appears the unit is not circulating correctly and this could be why the product was out of temperature. The ambient temperature read at 49F. The top part of the unit was holding at 41F or below. Needs repair. *REPEAT VIOLATION however zero points were taken today. This was the only item out of temperature. All other units and food items were holding at correct temperatures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of gnats in the dish room. Also observed several flies in the facility. Increase pest control methods. 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 a cup with no handle stored in the chocolate chips containers. CDI-The cup was removed. *Scoops with a handle are acceptable as long as the handle is stored out of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the stand up reach in cooler, minor cleaning to the shelves in the walk in cooler, and to the floor drains in the dish room. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility, especially around the dish room. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on the counter at the salad station. The phone was stored on the counter the entire time of the inspection. CDI-The phone was removed when asked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and arugula cold holding above 41F at the salad station. CDI-The two items were discarded and new batches were brought out. Discussed using TPHC for the lettuce items. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the walk in cooler door. Manager explained that a technician is coming out tomorrow to measure for the door. REPEAT. *Gaskets and cabinetry noted on the last inspection has been repaired. Points kept the same today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the pizza prep cooler reach in, and the tall back up reach in door frames. Have cleaned. REPEAT. *Overall, cleaning of non food contact surfaces was good. Points kept the same today.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the 2-comparment prep sink. Have repaired.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. COMMENT: Observed slight pink debris buildup inside the water dispenser at customer drink station. Clean the inside water dispenser nozzle more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed small container of chopped lettuce at 43F at salad station. CDI. PIC cooled down lettuce with a more effective ice bath. Repeat; no points as all other TCS items were in compliance. Will take points at next inspection if lettuce is not maintained at 41F or below.

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 roasted garlic with a prep date of 5/8. Observed homemade whipped cream with prep date of 4/23 and 5/7. CDI. PIC voluntarily discarded foods out of date. Repeat; half points.

4-501.11 Maintain equipment in good repair. Observed torn gasket on bottom right salad prep cooler door. Observed cabinetry below ice machine not in good repair due to prior leak. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris uncleaned from previous day at two comp prep sink (used for vegetables).

5-501.16 Provide waste bins in required areas including at handwash sinks. COMMENT: No waste bin at front handsink. Nearest handsink was on the other side of the pizza ovens. Provide a trash can at all handsinks for convenience.

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 debris on FRP walls throughout the dish room. Observed debris on floors under warewashing equipment. Observed black dust debris on ceiling tiles throughout kitchen and pizza oven area. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: Observed wiping cloth on handsink in unused dough room. CDI (corrected during inspection). The PIC (person in charge) moved the wiping cloth.

4-703.11 Hot Water and Chemical-Methods - P Observed food employee sanitizing dishes at the three compartment sink by dipping the dish for a few seconds then placing on the air-drying rack. Observed food debris inside plastic containers in clean dish area holding clean utensils. CDI. The PIC instructed the employee to sanitize the dishes for 30 seconds as specified on quat sanitizer container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara in hot holding at 111F. Marinara had been in unit less than an hour. It was observed unit did not have adequate water in the bottom of the well to maintain it hot. CDI. The PIC added water to steam well and reheated the marinara to 165F during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed fresh cut garlic held outside of temperature control at customer self serve station at 73F. Observed cut lettuce in salad prep cooler at 43F. CDI. The PIC iced down the cut lettuce to cool to 41F. The cut garlic was voluntarily discarded by the PIC. TPHC paperwork was provided to the PIC to place garlic on time at next inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf COMMENT: Observed a small container of anchovies and tomatoes in bottom pizza prep unit with a prep date of 2/6. CDI. The PIC voluntarily discarded the food. Points not taken as it was evident these containers were missed; everything was properly date marked throughout. I will re-evaluate at next inspection and take points if it is not corrected.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee beverages and food intermingled with estbalishment food in the sauce cooler. Observed employee food near slicer (not being used). Ensure employee items are stored separately from establishment food.

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COMMENT: Observed employee going to the restroom with apron on. Observed employee returning from outside with apron on.

4-501.11 Maintain equipment in good repair. COMMENT: Observed loose gasket on walk in cooler door. Observed torn gasket on bottom right salad prep cooler door. Observed cabinetry below ice machine not in good repair due to prior leak.

5-501.17 Provide a covered waste bin in female restrooms. COMMENT: Observed lids for trash cans missing in both gender nuetral restrooms.

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. COMMENT: Observed debris on floors underneath the prep table in dish room, underneath the three compartment sink, under the back clean dish storage room.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC did not demonstrate adequate knowledge of food borne illnesses and symptoms. CDI- Discussed food borne illnesses and symptoms with PIC and the importance of educating staff and self on this topic.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 When to Wash - P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee change tasks, going in and out of prep area, and touch phone with no glove change. CDI- Employee was instructed on importance of glove changes and hand washing. Employee washed hands and donned new gloves.

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 food employee prepping salami for later use with bare hands in the advanced prep room. CDI- Food employee washed hands and donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food in walk in cooler. CDI- Storage order rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee change tasks with no glove change or hand wash. CDI-Employee washed hands and donned new gloves.

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 garlic oil, pizza sauce, mozz cheese, and buffalo cheese on TPHC with no time documentation. CDI- Food was labeled with the correct time.

7-201.11 Separation-Storage - P 7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored in direct contact with food equipment and food contact surfaces. CDI- Degreaser moved to proper storage area.

3-501.15 Cooling Methods - PF Observed several containers of cut tomatoes stored in bottom prep cooler with tightly fitting lids. TCS foods should not be cooled with tightly fitting lids and in proper equipment, such as walk in cooler. CDI- Tomatoes moved to walk in cooler with lids open.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt and container of sugar with no label.

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 stored in flour with handle buried in food.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed plates stored next to self service drink area with no protection. Observed tableware stored on customer tables with no protection. Forks and knives were stored at front counter with lip contact surface stored exposed to contamination.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service gelato spoons stored in dirty plastic cups.

4-602.13 Nonfood Contact Surfaces - C Observed dirty shelves in need of cleaning throughout facility. Outside surface of self service ice machine in need of cleaning. Dish machine is in need of detailed cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and beverages stored on counter next to utensils and equipment for customer use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage in walk in cooler being stored over food ingredients. CDI Drink was relocated to bottom shelf.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of onions dated for 5/10. CDI Product was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects in the establishment. Make sure to have pest control address and keep doors closed. REPEAT Points not deducted due to this; establishment are addressing the issue. However if seen future will result in points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets. Make sure food employees remove all jewelry when doing food preparation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored on top of single service in ware washing room. Make sure to store in a designated area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee begin to donn gloves without hand washing. CDI-PIC corrected

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand sink blocked by rolling trash can. CDI- removed

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 comp sink at 50 PPM QAC. CDI-fill line adjusted and retested at 200ppm

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple food solutions not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in kitchen.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple clean utensils hung touching FRP.

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