DESANO PIZZA WAVERLY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in men’s room only reach 63 degrees F. Observed handwashing sign missing from men’s restroom.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sauces held on TPHC but time not recorded on dry / erase board per procedure. CDI, time recorded.

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 container of salt not labeled by common name.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door stripping missing from entry door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on waist and stored on counter.

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 pizza peel stored in soiled area and clean ice wands uncovered / unprotected. 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 sticker residues on outside of clean containers .

5-205.15 Maintain a plumbing system in good repair. Observed mop sink stopped up. CDI, plumbing company arrived on-site and snaked drain.

Observed PIC not certified. CDI by instruction

When to wash- wash hands after activities that contaminate hands. Observed 1 employee turn faucet off with hands after washing and not use barrier. Improvements made since previous inspection points not escalated today.

Observed employee drink over food in walk in cooler

Food contact surfaces shall be clean to sure and touch. Observed slicer stored as clean but has food residues on back of blade and dough mixer cleaned but some dough residue remaining. CDI to clean . Repeat

Observed garlic flat bread in warmer hot held at 124. CDI, flat bread voluntarily discarded.

Observed a dead roach near exit door and several fruit flies near can wash and kitchen. Observed front door in need of door strip as large gap on bottom observed

Observed ice wands uncovered unprotected in soiled area.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. - PIC not certified or able to respond to food safety in questions related to establishment. Repeat. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat. 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 2 food employees turn faucet off with bare hands after washing and did not use barrier. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch hair and hat then proceed to handle clean equipment without washing hands. CDI, employees rehashed hands.

5-202.12 Provide at least 100F water at handsinks. Observed most handwashing sinks not reach 100 degrees F at 2 handwahsing sinks in kitchen and men’s restroom. Sink in kitchen reached 75 degrees F. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in men’s restroom.

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 pizza cutting utensils first used around 11:30 but at 3:52 utensils have not been washed, rinsed and sanitized. CDI, equipment relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer already cleaned and last used night before according to staff but had dried food residue on blade. Observed utensils and equipment stored as clean on clean equipment rack but had food residues. CDI, equipment relocated for cleaning. Observed can openers stored as clean but accumulating food debris. 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 several cheeses and cream with ricotta cheese cold held between 43-51 in pizza flip top. Prep unit initially tempted 43 degrees F ambient but then dropped to 38 degrees F. Observed focaccia bread prepared with garlic and oil held out of temperature control on table near prep unit. CDI, foods in unit over 4 hours and voluntarily discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cheese and sauce held out of temperature control and using Time as a Public Health Control. Labeling method of labeling time on chart next to walk in cooler not completed and operator not able to provide EHS written procedures. Written procedure document emailed to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - oBSEVED grill cleaner, sealant and other chemicals stored above clean equipment on rack. CDI, equipment relocated for proper storage.

6-202.13 Properly locate mechanical insect control devices. Observed fly strip located over food prep table in dough making room.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 prep employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use pizza utensil stored on soiled cloth and soiled area.

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 pans where clean equipment stored collecting debris.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hw sink in need of sealing and caulking

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 general cleaning needed throughout on floors of walk in cooler and shelving as well as gaskets of refrigerators.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on duty during majority of inspection. Employee stated shift leads and managers are only staffed at night. CDI - PIC arrived at end of inspection. EHS to conduct follow up visit to ensure morning shift begins to be staffed with designated PIC. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee unable to recite any food borne illnesses or symptoms, unaware of location of employee health guidance poster, unaware of location of signed employee reporting agreements, and signed employee reporting agreements not including all six reportable illnesses. EHS to provide updated employee reporting agreements via email during inspection. More thorough training necessary. 10 day VR required. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella cheese and ricotta cheese on front pizza prep line holding above 41F during inspection. See temperature chart. Ricotta was not being held inside of temperature controlled portion of prep line. Mozzarella was double panned and sitting above the air curtain in the unit. Observed marinara bottle being stored on pizza prep line in an inadequate ice bath. Ice was melted, ice bath was approximately 1-2inches deep, and marinara was stored in another hotel pan within the hotel pan containing the ice bath. Marinara had just been placed in ice bath, and was still maintaining 41F during time of inspection. EHS informed employees that this method would not sufficiently hold the marinara at adequate temperatures. CDI - Mozzarella had been placed on line less than three hours ago and was moved to WIC to cool. Ricotta voluntarily discarded. Marinara labeled with time to be put on TPHC. All three items to be placed on TPHC moving forward. EHS reviewed TPHC form previously filled out with employees. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed squeeze bottle of marinara in salad prep not baring label indicating its date of preparation. Observed marinara bottle on pizza prep line baring date of 5/14/25 despite being made on 5/12/25. EHS informed employees they must have a system to track the dates of the marinara bottles after they leave the mother batch in WIC. CDI - Dates corrected. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various fruit flies in back prep are during inspection. More frequent or thorough pest control necessary. 0 pts.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed improperly protected food for customer self service during inspection. CDI - Foods on display for self service removed. Foods to be stored in closed containers moving forward. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees not donning proper hair restraints while working with customer food during inspection. Ensure all food handling employees don proper hair restraints. Repeat. 0.5 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use sauce container being used as a means to dispense powdered parmesan cheese being stored in contact with the food during inspection. Ensure all dispensing utensils have handles to preclude contamination. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans being stored as clean while wet stacked together in dish pit area during inspection. Ensure all equipment and utensils are properly dried before stacking. 0 pts.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use plates and forks being stored face up while on display for customer self service during inspection. Ensure single use items on display for customer self service are properly displayed to prevent customer contamination. 0 pts.

4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non Absorbent. Observed multiple unsealed wooden paddles being stored in dish area during inspection. Employee stated it is used to stir marinara. Replacement with non-absorbent utensil necessary. 0 pts.

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 build up on shelving in WIC. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm on all types of test strips. EHS was not able to determine what type of sanitizer was being dispensed from unit. CDI - Facility switched to utilizing bleach. Maintenance contacted during inspection. EHS will follow up on 2/10/25 to verify unit has been repaired. 1.5pts. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 marinara prepped from ambient at 10:00am maintaining 55F at 3:45pm. CDI - Employee voluntarily discarded. Repeat. 1.5 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sliced cooked meatballs, sliced mozzarella, caramelized onions, and other TCS foods in front prep line maintaining above 41F during inspection. Observed piping bag full of ricotta in salad prep maintaining 50F. Observed Calabrian chilies sitting out on front prep line outside if temperature control despite the packaging stating it must be refrigerated after opening. CDI - PIC voluntarily discarded all out of temperature items that had been on the line for longer than four hours. Chilies had been out of temperature control for one hour, and were placed in the RIF to quickly cool. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 all foods in salad unit date marked for 1/5/25. CDI - PIC was able to verify that all items were from 2/5/25 and corrected labels. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC form available for EHS to review during inspection. EHS and PIC previously filled out TPHC form for this establishment during previous inspection on 8/28/24. CDI - EHS emailed PIC new form. Form was filled out during inspection. Repeat. 3 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamp on all marinara sauce bottles being held on TPHC during inspection. CDI - Employee discarded all bottles, and properly labeled the replacement bottles.

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 prepped from ambient temperature being cooled in WIC while sealed in deep, covered plastic containers during inspection. Marinara missed the cooling window. CDI - Employee voluntarily discarded the sauce. EHS coached PIC on proper cooling methods. Repeat. 1 pt. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees donning various items on their wrists while working with food during inspection. CDI - EHS intervened, all employees removed all items from their wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with customer food without donning proper hair restraint during inspection. CDI - EHS intervened, and employee donned hat. 0 pts.

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 heavy food residue on all shelving units throughout facility. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat, hoodie, and shoes being stored in conjunction with clean utensils during inspection. CDI - PIC moved to appropriate location. 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 employee food and beverage being stored in conjunction with clean utensils during inspection. CDI - PIC moved to appropriate location. 0 pts.

5-202.12 Provide at least 100F water at handsinks. Observed handsink in front prep area only dispensing cold water. Repair needed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed both handsinks in back prep area with no hand soap in dispenser during inspection. PIC stated purveyor did not supply ample hand soap during their last delivery. CDI - PIC moved a bottle of dish soap to each handsink during inspection.

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 cut lettuce, cut tomatoes, and sliced soppressata cooling below proper cooling rates. CDI - PIC changed cooling methods. All items achieved 41F or below during inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buratta in front prep cooler at 44F during inspection. PIC stated it had just been moved to unit from WIC within the last two hours. CDI - PIC moved buratta to WIC to cool back down to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures on site during inspection. Marinara was being held on TPHC but did not have any time labels on them. PIC stated that they usually go through one bottle within an hour, and that it is standard procedure to place marinara bottles back into WIC after being held on time. CDI - TPHC procedures were filled out during inspection. PIC labeled sauce bottles with start time, and EHS advised PIC to throw away all items that have been held on time after being held outside of temperature control. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce and cut tomatoes being cooled in prep unit. Observed sliced soppressata being cooled in WIC in tightly covered plastic container. All items were cooling below proper parameters. CDI - PIC placed all items on sheet trays in the WIC to hasten cooling. All items achieved 41F or below during inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed front prep unit and two hot holding cabinets broken and not currently in use during inspection. EHS did not observe working equipment to be over capacity during inspection. Broken equipment shall be repaired, replaced, or removed with approval from MCEH.

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 meatballs from 4/28 held past 7 days.CDI: product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on items in the pizza prep top cooler including but not limited to grilled onions, meatball, and sausage. CDI: Meatball voluntarily discarded. Other items were date marked with the batch date in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time written on pizza sauce held on counter on TPHC. CDI: Time written as PIC stated that he always pulls it out at 1130am when they open from the walk in cooler. EHS temped all items in the walk in cooler below 41F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on bottle of oil, cup of oil, or salt at pizza make station.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup with no handle stored in salt. CDI: Cup removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Through discussion, PIC stated they change the pizza cutters 2x per day. This exceeds the 4 hour holding time. CDI: PIC will change the pizza cutters out when pizza sauce is changed to ensure it is changed within 4 hours.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink near salad station pulling away from wall and sealing missing. 4-501.11 Maintain equipment in good repair. Observed table in dough room is cracked. Observed flooring panels in walk in cooler lifted up and no longer secured or smooth and easily cleanable. Repair or replace floor.

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 shredded cheese cooling at a rate of 0F/min while in large containers, covered with a lids and stacked. Observed cooked artichokes cooling at a rate of 0.37F/min during 2 hour window on prep table. CDI: Artichokes were placed in walk in cooler to cool, lids were removed from shredded cheese. 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.

4-903.11(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 pizza boxes being stored on the floor near reach in freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor inside walk in cooler peeling upwards. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout facility with dust build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pepperoni, meatball, roasted artichokes and caramelized onions in prep top above 41F. CDI: PIC placed items back in walk in cooler to cool. EHS will conduct long term compliance visit. 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 .

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 shredded cheese cooling at a rate of 0F/min while in a large container covered with a lid. Observed cut lettuce cooling at a rate of 0.04F/min in a container tightly covered with a lid. CDI: PIC removed lids from all containers to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 non-food contact surfaces of deli slicer, bottom of reach in freezer and hot box. Clean as needed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Facility did not have records of employee training on employee health policy and according to PIC training on employee health is not provided to employees. CDI: EHS discussed importance of training all employees on employee health policy and EHS emailed employee health policy employee agreement to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed a high sink and surface concentration level of 3010ppm lactic acid in 3 compartment sink which was filled from dispenser. CDI: PIC emptied sanitizer compartment of 3 comp sink and refilled with diluted sanitizer mix which measured required level of 1875ppm lactic acid.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed meatballs and marinara sauce hot holding in hot holding unit on prep counter in which marinara sauce in container closest to wall measured 84F. PIC stated marinara was reheated to above 165F before placing in unit and thought that temp may have dropped to low amount of water for steam in unit. CDI: PIC reheated marinara to 167F before placing back in unit for HH as he stated marinara had only been in unit for approx. 20 minutes.

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: 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 . Observed 2 large covered plastic containers of pizza sauce made from room temp ingredients cooling in WIC and not drop in temperature after 23 minutes. See temp chart. CDI: PIC uncovered containers of pizza sauce and reduced amount of sauce in each container and placed ice wands in containers to rapidly cool to 41F or below as sauce still had 3 hours remaining in cooling window to reach 41F or below.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being kept open by door stop which PIC stated is kept open for delivery trucks. CDI: PIC closed door.

3-302.15 Wash fruits and vegetables prior to use. Observed a whole tomato being stored in prep flip top cooler with sticker still intact on skin. PIC stated produce is washed prior to placing in flip top cooler. CDI: PIC removed tomato to be washed before placing back in flip top.

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. No written procedures were available at time of inspection. CDI: EHS provided copy.

6-301.14 Post a handwash sign at each handsink. Observed handwash sign missing in men's restroom. CDI: EHS provided copy.

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 containers of Soppressata and Proscuitto holding at 48F on front prep unit. CDI: PIC moved items to WIC to rapidly cool to 41F or below as items had been in prep unit for approx. 2 hours.

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 pizza sauce being held on TPHC at prep line and no written procedures were available. CDI: PIC printed out form with procedures for TPHC for pizza sauce. 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 pizza sauce being held on TPHC without a time marked with start time and discard time. CDI: PIC labeled sauce with start time and discard time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of sanitizer being stored on shelf without a label. CDI: PIC labeled bottles.

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. Observed water bottle stored on prep table while active food prep was happening. CDI - Drink moved to bottom shelf. - 0 -

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 few plastic containers stored as clean with food debris present. CDI - Items moved to 3 comp sink for W/R/S. - REPEAT - 1.5 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. CDI - container picked up off of floor. - 0 -

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 and build up present in shelving underneath pizza line. - REPEAT - 0.5 - * points remain the same due to improvement from last inspection *

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 is informing food employees of responsibility to report illnesses and symptoms via signing a health policy. The health policy establishment is using does not include non-typhoidal salmonella. CDI - Establishment e-mailed sample health policy that includes non-typhoidal salmonella. 0 pts.

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 . Deli slicer and tomato grinder had visible food residue on them and were stored as clean. CDI - Both items taken to 3-compartment sink to be rehashed. 0 pts.

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 . Ricotta cheese in walk-in cooler was not date marked and pizza sauce was date marked with wrong label. CDI - PIC corrected date and added date to ricotta cheese.

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. Salt container not labeled. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to salad cooler has deep scratch marks on it and needs to be resurfaced or replaced. 0 pts.

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. Shelves in walk-in cooler have food debris build up. Clean shelves more frequently. REPEAT

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 No written policy in place regarding the cleanup and response to vomit/diarrheal events that could occur in restaurant. CDI - Establishment e-mailed sample policy. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara in hot holding unit measured 100-129F. TCS foods in hot holding shall measure at least 135F. CDI - Marinara reheated to 170F on induction burner. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Container of Calabrian peppers measured 52F. Garlic butter measured 55F. Pizza sauce bottles measures 49-54F. Items listed were sitting on prep table at start of inspection. TCS foods must be 41F or less in cold holding. CDI - Establishment was e-mailed time as a public health control form to use for garlic butter and pizza sauce bottles. Calabrian peppers were moved to cool to cool down. REPEAT

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 on date marking please visit: http://meck.co/FoodSafety 2 pans of sausage (11-21), 2 pans of meatballs (11-22), large container of salad greens (11-22), and container of cooked tomatoes (11-8) were past their 7 day hold time. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of preparation or opening. CDI - All expired foods discarded.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Ice is stored in a cooler for customers to self-serve. Food must be protected against potential consumer contamination. CDI - Sign placed on ice bin that states "ask employees for ice". 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets all measured 0 ppm sink/surface sanitizer. Maintain wiping cloth buckets at appropriate concentration to hold wiping cloths.

4-501.11 Maintain equipment in good repair. Torn gaskets present on salad cooler doors. Ice leaking in upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets and repair upright freezer to not leak ice. 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. Fan guards have dust accumulating on them in walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-301.14 When to Wash - P - Employee observed bringing back dirty pans and other items from customer's table and went straight to cutting pizza with same pair of gloves and without hand washing. Employee stated pizza was for herself. Employees must wash hands when going from handling soiled utensils or items to handling clean utensils or working with food. CDI - Employee educated on handwashing requirements and the pizza cutter was taken to 3-compartment sink to be washed. 0 pts.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Wiping cloth bucket stored in handwashing sink at bar. Handwashing sinks shall be maintained free for employee handwashing. CDI - Bucket removed. 0 pts.

3-304.15 (A) Gloves, Use Limitation - P - Repeat - Employee used same pair of gloves to handle soiled items from customer's table and to cut her pizza she was taking home with her. Employees must discard gloves after they become soiled or contaminated, and when switching tasks. CDI - Employee educated on glove use and handwashing and the pizza cutter was taken to 3-compartment sink to be washed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Ricotta cheese was 48F in make top. Peppers that are labelled "refrigerate after opening" measured 70F and were sitting out at room temperature. TCS foods shall be 41F or less in cold holding. Hold peppers at 41F or less after opening, or use time as a public health control. CDI - Peppers discarded and ricotta cheese moved to walk-in cooler to cool. Kept at half credit due to improvement from last inspection.

3-501.19 Time as a Public Health Control - P,PF - Repeat - Unsalted butter and garlic and pizza sauce bottles held using time as a public health control. Items were labelled with start time, but no written procedures could be found. Keep written procedures for TCS foods that use time as a public health control. CDI - TPHC form emailed to manager and he filled it out during inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C - Scoop stored in flour and 2 pizza paddles were stored on rack with the food-contact part of the paddle touching a towel on the floor. Store in-use utensils with the handle not contacting the food and store off the floor. CDI - 2 paddles that were touching towel on floor were taken to 3-compartment sink to be washed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on sandwich cooler doors. Condensate leaking in upright freezer. Dough table in dough prep room is cracked down the middle. Equipment shall be maintained in good repair. Repair/replace listed equipment and do not store uncovered foods near leaking condensate in freezer until it is repaired. 0 pts.

6-305.11 Designation-Dressing Areas and Lockers - C - Employee personal items were stored on a wire shelf above the clean towels. Store employee personal items separately where they can not contaminate food, clean linen, clean utensils, or single-use/single-service articles. 0 pts.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored directly above ready to eat sauces in walk in cooler. CDI - PIC relocated unclean produce to lower shelf. REPEAT 3-304.15 (A) Gloves, Use Limitation - P. Observed employee wiping gloved hands on used wiping cloths and then working with pizza dough. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer and dough hook with previous day’s dried food residue present. Observed bar knife and cutting board with previous days dried food residue present. Observed almost all glassware stored as clean at bar unclean with greasy residue, greasy soiled fingerprints, lipstick or other material present on surfaces. CDI - PIC re-cleaned. Establishment has removed dish machine from bar area and is manually washing bar glassware.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made pizza sauce reheating in hot well since 9:45 am still at 135f at 11:45 am. CDI - PIC discarded. Ensure house made products are reheated to at least 165 within 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tray of portioned house made butter garlic mixture made from unsalted butter sitting out at room temperature at front counter. Temperature of product at 62f. CDI - PIC returned to cooler to quickly chill as tray had been out less than 2 hours. Unsalted garlic butter mixture must either be maintained at 41f or lower or use TPHC procedures if you wish to soften on countertop. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking present on house roasted artichokes in either prep top unit or on sliced tomatoes in side prep top. No date marking on bulk marinara sauce in WIC. CDI - PIC corrected.

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 house made pizza sauce out on counter with timing present but no written procedures could be located. PIC noted that new manager may have relocated procedures. CDI - EHS provided new copy of TPHC procedures to PIC.

3-305.12 Food Storage, Prohibited Areas - C. Observed cases of pepperoni stored directly under active condensate leak in upright freezer. Condensate buildup present on exterior of food packaging. Do not store food under condensate drips.

3-304.14 Wiping Cloths, Use Limitation - C. Observed employee wearing used wiping cloth tucked into apron. Once used, place wiping cloths into sanitizer solution or remove to soiled linen. Do not wear wiping cloths. 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 pizza cutter stored sitting in 100ppm cl sanitizer solution at sani station. Cutter not removed from solution after 1 minute to air dry as required in posted instructions. Do not store in-use utensils in sanitizer solution. Observed bulk ice scoop at bar area laying on unprotected on unclean top of machine. Store the scoop in a clean container or in another sanitary manner. REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean location. Observed frozen cooling wands stored laying in bottom of upright freezer in direct contact with unclean frozen condensate drippage buildup. Store cooling wands in a sanitary location away from sources of contamination.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service plastic cups on bar top and customer self service areas not in dispenser, sleeve, or otherwise protected. Keep to go cups in plastic sleeve or place in dispenser to protect from contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on interior surfaces of keg cooler at bar and on interior surfaces and fan covers of walk in cooler. REPEAT

5-501.15 Outside Receptacles - C Observed the doors open on the outside receptacles. Dumpster is shared. No point escalation as area was observed to be clean and no establishment branded items were visible.

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 buildup and debris on floor under/behind equipment at bar area.

2-103.11 (M) Person in Charge-Duties - PF Observed no evidence in employee files that shows employee health policy was reviewed with employees during hire or anytime afterwards. Employee was asked about the employee health policy and could not verbally state or physically locate food borne illnesses or symptoms. CDI-Employee was shown where the health policy was located by PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks in the walk in on shelf next to containers of butter and above food in the WIC. Store employee drinks to prevent contamination of food.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce mushrooms and strawberries on top of ready to eat food such as mozzarella cheeses. Unwashed foods should be separated from foods that are ready to eat. CDI- mushrooms and strawberries were moved from over the top of the cheese.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in bar area to contain buildup inside of the machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in pizza prep unit to be above 41F. artichokes, tomatoes, peppers, proscuitto, pancetta, mozzarella cheese. Observed food in salad prep unit to be above 41F. artichokes, spinach, spring mix and mozzarella cheese. CDI-foods were discarded and replaced with new food from the WIC.

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 spices above the pizza station and the salad station that were not labeled. Label all working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies in the bar area. Contact pest control service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of sanitizer that read at 0ppm. CDI-sanitizer was discarded

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 utensils used for stirring tomatoe sauce and meatball marinara sitting in a container that had dried residue in it. Observed scoop for flour sitting on prep counter. Store in use utensils in 135F or greater water, in food with handles out or in running water that quickly moves particles to drain.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes that were wet stacked. Dishes must be allowed to air dry before they can be stacked together. Employee mentioned that the dishes are wiped dry with a cloth in the morning before being used to prep salad. Equipment and utensils may not be cloth dried. except utensils that have been air dried and are being polished with a clean dry cloth.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to test the quat sanitizer in the 3-comp sink in the kitchen. PIC looked for test strips but only found chlorine strips for the 3-comp sink in the bar area. EHS tested the sanitizer and the concentration was approx 200ppm. VR required by 12-27-2020

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed can opener and slicer to contain food residue and buildup. Observed legs of tables in prep area to contain tomato sauce residue.

5-501.15 Outside Receptacles - C Observed the doors open on the outside receptacles. CDI-doors were closed

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 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee bus soiled food tray and then continue to prepare customer beverages with no hand washing. Employee then donned gloves to prepare food without washing hands. CDI - employee directed to discard gloves and wash hands before re-applying gloves. Hands washed and gloves changed. Wash hands after handling soiled utensils and before donning gloves.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar area dish machine with 0 ppm cl in rinse for sanitizing. REPEAT - EHS visited for VR for this violation after previous inspection and found dish machine cl at proper concentration. Today, 1 week later machine is again at 0 ppm cl with no identifiable cause as source supply is full and all connections in place. Machine not operating properly. Contact vendor for machine service. Do not use machine until it has been repaired and is sanitizing properly. VR within 10 days to ensure long term compliance with repair and proper sanitizer concentration. CONTINUED NON-COMPLIANCE WITH PROPER SANITIZING STANDARDS MAY RESULT IN PERMIT ACTION.

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 from ambient in large bulk bucket in walk in cooler at 70f. CDI - manager separated sauce into shallow pans and placed into walk in cooler to facilitate cooling. Do not cool sauce in bulk buckets. Spread into shallow pans or use an alternative method such as a cooling wand to quickly cool them to 41f within 4 hours.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service plastic cups on bar top and customer self service areas not in dispenser or otherwise protected. Keep to go cups in plastic sleeve or place in dispenser to protect from contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical hanging from hand sink at front line and pizza utensils hanging from hand sink in dough prep area. CDI- manager removed. Do not use hand sinks for purposes other than hand washing and do not store items on hand sinks. 6-301.14 Handwashing Signage - C No hand washing signage present at hand sink in pizza dough prep room. Sign provided during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at bar with 0 ppm cl in the final rinse. Sanitizer source empty and no replacement available. Manager to request service and order replacement. Do not use dish machine until it is properly sanitizing. Remove all utensils to the kitchen to be cleaned and sanitized in the 3 part sink and use single service items to serve beverages. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Can opener with buildup on blade area. CDI - manager removed for cleaning. Return Visit required within 10 days to check on dish machine repair/sanitizer replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta in pastry bag at 53f and bottle of pizza sauce made in house at 50f sitting out on countertop at front line. Items were not being held in line prep top unit. Discussed with manager that both items must be either held at 41f or lower or use TPHC. TPHC procedures completed with manager during visit for both ricotta and house made sauce. Return visit within 10 days to check either cold holding or TPHC for both items. CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking present on any products in either of the prep top coolers. Fresh mozzarella, itialan sausage, meatball topping, pepperoni, caramelized onions, and more with no date labeling present. Manager confirmed may keep items up to 3 or 4 days. REPEAT Return visit required within 10 days to assess date marking system for cold holding TCS items at both front area prep stations. CONTINUED NON-COMPLIANCE WITH DATE MARKING STANDARDS MAY RESULT IN PERMIT ACTION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown clear chemical in spray bottle improperly labeled orange cleaner. CDI - manager discarded. 7-201.11 Store toxic materials to avoid contamination. -P Observed soap dispenser near dish area removed from wall and placed laying on metro shelving directly above clean food containers and soap dispenser at bar laying on sliding top cooler above food items. CDI - manager removed. Do not store chemicals above food or clean utensils. EHS recommends mounting hand soap dispensers as originally designed.

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 working containers of oil and sauces as well as multiple plastic containers of dry goods including salt and flour with no identification present. Label all containers of foods that are not easy to identify. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in the back area. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths on countertop surfaces in back area. No sanitizer prepared or available for storage of soiled wiping cloths. Ensure soiled wiping cloths are placed into sanitizer at the proper concentration between uses or are removed to a soiled linen container after use.

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 plastic single service beverage cups and portion cups used as scoops laying inside of dry goods. Ensure scoops are have a handle and are properly stored. Do not use single service cups as scoops in dry goods.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pizza dough utensils stored hanging on edges of hand wash sink splash guards exposed to hand washing splatter. Do not store utensils in locations that expose them to contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on floor in dry storage area. Store all single service items on shelving at least 6 inches off of the floor.

5-501.114 Using Drain Plugs - C 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster top lids torn off not able to close and missing drain plug. REPEAT Contact the property manager to have dumpster repaired or replaced.

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 long term foul standing water with organic buildup present at dish area. Significant accumulated debris and organic matter under equipment at bar area. Debris visible on floors under some back of house equipment. Flooring throughout needs cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed no employee able to provide information on employee health policy. CDI. Gave the PIC an employee Health policy to post in the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P .REPEAT. Observed ham, salami, tomatoes, cooked onion, from previous day cold holding at temperatures above 41F. CDI. PIC 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. REPEAT. Observed ham, salami, tomatoes, cooked onion, pepperoni, sausage on prep unit with no date mark. also observed meat balls in WI with no date mark. CDI. PIC date marked all of them.

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 container of suger and floor with no labels on them. CDI. PIC labelled all of them.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart of pans stored in front of handsink. CDI: Cart moved. Observed several spray bottles of chemicals stored on handwashing sink. CDI: Items relocated. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that ,per PIC, was not used today with significant amount of food build up. CDI: Slicer broken down during inspection.

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 cooling at a rate of 0F/min. CDI: Product placed in shallow containers and left uncovered to rapidly cool in walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in prep top holding above 41F. CDI: Product rapidly cooled in walk in as it had been less than 4 hours from pulling it from the walk in (ambient 35F). During inspection, some products placed on TPHC. TPHC procedures written during inspection. Observed pizza sauce on counter at room temperature. Observed ricotta stored above chill line in prep top unit above 41F. CDI: Products placed on TPHC. REPEAT VIOLATION

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 mozzarella cheese that was shredded on 10/19 with a date mark of 10/20 in the smaller portioned pans. CDI: Date corrected. REPEAT VIOLATION Significant improvement from previous inspection as all other dates were correct.

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 large, covered plastic container. CDI: Product broken up into multiple bins with more surface area.

3-501.13 Use approved thawing methods. Observed bag of meatballs thawing on counter at room temperature. CDI: Meatballs moved to walk in cooler for thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices and oils and items in squeeze bottles throughout facility.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self serve condiment area with exposed toppings. Box that items are stored in is missing the front door which protected the food. CDI: Products covered during inspection with plastic wrap. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed small pans of items stored down in other food product on prep line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored at handsink. CDI: Cloth taken to dirty cloth area. REPEAT VIOLATION

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle down in flour. Observed plate being used in pecorino cheese as scoop in reach in. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. CDI: Pans separated for air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pronged end of forks sticking up out of cups for selfserve utensils.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have certification. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed several spray bottles of toxic agents and chemicals in spray bottles stored on handwashing sinks. CDI, cleaning agents relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine at bar testing 0ppm chlorine. Operator primed dish machene but machine was not consistantly providing required concentration to sanitize equpiment. Observed chlorine sanitizer bottle low and PIC stated glassware to be cleaned at kitchen until unit calibrated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Observed bag of ricotta cheese at 44 degrees F over chill line in container. CDI, cheese relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new regulatory requirements. TPHC discussed with PIC, handout to be provided.

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 several packages of pepperoni not date marked in walk in cooler over 24 hours as well as pepperoni, artichoke not date marked in front prep counter and tomatoe not date marked in walk in cooler. Observed containers of mozzerela cheese date marked with a date of preparation of 2/22 but actually prepared today according to PIC. CDI, PIC corrected prep dates on mozzerela cheese and voluntarily discarded other foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed we ciping cloths stored on counter surface and some cloths on sink vats at 3 compartment sink.

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 pizza prep utensil wedged between wall and prep table. Observed cup used as scoop in dry storage container. Use proper utensils such as scoop with handle.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of clean linen and dough containers stacked and stored on ground in kitchen,

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 food employee not vigorously rub hands when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat cheeses and other foods. CDI, unwashed produce relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed detergent water at 79 degrees F while staff was actively washing equipment. CDI, detergent vat refilled to required temperature. Observed quat sanitizer below required concentration. CDI, sanitizer vat refilled to required concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed unlabeled bottle of chemical on prep table. CDI, operator voluntarily discarded bottle. 7-207.12 Refrigerated Medicines - P - Observed spray bottle of chemical stored on prep table, cabinet near clean single-service food wrapping and on hand washing sinks. CDI, operator relocated chemicals for proper storage.

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 deep covered container of meatball meat cooling in pan at 55 degrees F. CDI, operator transferred meat to shallow pan to rapidly cool.

4-501.12 Cutting Surfaces - C - Observed 1 cutting board with heavy cuts / scratches and in need of resurfacing or replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of cooked onions/garlic at 54F. CDI- removed to cool

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 bufala mozerella and cooked artichokes not date marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cold pressed canned tomaotes cooling in covered. low surface area, high volume plastic container. CDI- cooling procedure changed

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squirt bottles of oil.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloth on food preparation table.

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 scopp stored atop container.