SLICE HOUSE PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic ramekins being used as food scoops in bins of dry ingredients. Replace ramekins with a durable utensils, that are smooth and easily cleanable. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler near kitchen entrance. Repair/replace gasket. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind sliced tomatoes in flip top cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of cooked vegetables with a date mark of 12/27. CDI - Cooked vegetables were discarded. -0 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on floor of walk in cooler. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of sanitizer stored in chemical storage area. CDI - Spray bottles were labeled with name of contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner, adhesive remover, and other cleaning chemicals stored above paper towels on shelving in dry storage. CDI - Chemicals were moved to bottom shelf and single use items were moved to the top. -1 point-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed Canadian bacon thawing completely submerged under running water with a temperature of 73F. CDI - Canadian ham was moved to prep area for food preparation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tomatoes stored on floor in dry storage area. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden stirring paddle that was splintered, chipped, and partially broken at three compartment sink. Discard wooden paddle and replace durable utensil. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on shelving under deli slicer, on shelving in walk in cooler, and on shelving above flip top cooler. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of unwashed avocado stored above ready to eat items in flip top cooler. CDI - Container of avocados was removed. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 two unlabeled containers of bread crumbs located in dry storage area. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages and containers of food located on floor of walk in cooler. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food. -0 points-

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 damaged and missing tiles in hallway leading to dry storage area. Observed damaged wall with displaced FRP located in hallway. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. CDI - Handwashing signs were provided to PIC -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari and raw chicken breast stored above ready to eat vegetables, cooked meatballs, and cooked pasta in walk in cooler. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding at 128F. PIC stated that marinara was placed in hot holding at time of opening. CDI - Marinara was reheated on stove top to 151F. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cooked sausage dated 7/10 in reach in cooler. CDI - Cooked sausage was discarded. -0 points- 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 .

3-501.15 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 tightly wrapped container of raw breaded chicken breast cooling in walk in cooler. CDI - Chicken breast was unwrapped to allow cold air to flow into and around product. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed completely submerged cooked ham thawing under running water with a temperature of 82F. Approved thawing methods include thawing under refrigeration, thawing completely submerged under running water with a water temperature of 70F or less, or thawing as part of the cooking process. CDI - Cooked ham was removed from thawing and moved to prep table to begin preparation. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed soda nozzles soiled with buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in 1-door reach-in cooler (next to kitchen entrance) being held above 41F. See temp chart for details. External thermometer on unit reading 37F, EHS thermometer internal reading 41F. CDI: Education provided, PIC placed items on TPHC and contacted service repair company during inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door dough reach-in cooler. REPEAT VIOLATION.

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 light-moderate buildup on shelves in walk-in cooler. Observed food waste/debris buildup in bottom of plastic wall mounted knife storage container.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes cooling too slowly to meet cooling parameters in reach-in cooler. Product prepared between 10am-10:30am. CDI: Education provided and product moved to freezer for rapid cooling(<41F). Observed chicken parm cooling too slowly to meet cooling parameters in walk-in cooler. Product prepared between 10:30am-11am. CDI: Education provided and product moved to freezer for rapid cooling(<41F). Observed chicken breast cooling too slowly to meet cooling parameters in salad make table.Product prepared between 9:30am-10am. CDI: Education provided and product moved to freezer for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes, spring mix, chicken breast, and chicken parm cooling in covered insert pans in reach-in coolers. Products prepared between 9:30am-11am. CDI: Education provided, products uncovered and moved to freezer for rapid cooling(<41F). REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler throughout facility. PIC stated gaskets ordered but awaiting delivery.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 employees eating on cutting board of flip top cooler. CDI - Employees moved to designated area. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados making contact with ready to eat ham in flip top cooler. CDI -Avocado was discarded. -0 points- For more information on food storage order please visit: http://meck.co/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 tightly wrapped containers of cooked chicken cooling in walk in cooler. CDI - Containers were unwrapped and containers were placed in reach in freezer to rapidly cool to 41F or less. -0.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers cooked chicken and other food items stored on floor of walk in cooler. Observed prepared garlic knots stored on three compartment sink drainboard. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with produce stickers still attached stored in flip top cooler. Wash fruits and vegetables prior to use making sure to remove all produce stickers and sticker residues. -0.5 points-

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 use cups stored on floor in dry storage area. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager during the inspection. PIC has not been able to obtain. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine coming at 0ppm. CDI. PIC replaced the solution.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham, bologna without dates. CDI. PIC date marked. ***all other food stuffs were well date marked.

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 garlic knots,pizza which are on time were not timed. PIC stated the times they were prepped and allowed to add times to products. CDI - Provided an updated TPHC form for products on TPHC in this establishment via email.

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

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 damaged vents above the kitchen area. Needs to be fixed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager during the inspection. PIC has not been able to obtain.

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 Observed lasagna not date marked. CDI - PIC was able to provide the date when prepared. Allowed to date mark.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple spray bottle with chemicals unlabeled. CDI - PIC labeled spray 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 cut tomatoes cooling in upright refrigeration unit covered with a lid. CDI - Provided education to the PIC regarding proper cooling. PIC uncovered TCS foods to properly cool. 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 .

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 dust accumulating on the ceiling in the prep areas near ceiling vents. Clean and maintain.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC struggling to meet food safety with cold holding and cooling today. CDI - EHS educated PIC about the 2017 NC Food Code requirements and sent information for further review via email. All processes discussed today to ensure PIC has knowledge to safely conduct these processes after today.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager during the inspection. PIC has not been able to obtain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buffalo chicken in the pizza prep cooler above 41F. Observed upright reach in cooler near speedrack with TCS foods above 41F, unit was reading 49F. Towards the end of my inspection the unit was reading 40-41F. PIC stated that they just received a delivery and that the units were open while putting products away. CDI - Chicken voluntarily discarded. Items in the upright cooler were placed in other reach in coolers in the back of the kitchen. PIC will monitor the upright cooler. Do not use if not the unit is not maintaining 41F or below. -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 several TCS foods cooling in refrigeration units covered with plastic wrap. Observed diced cooked chicken cooling in a deep container and covered with plastic. CDI - Provided education to the PIC regarding proper cooling. PIC uncovered TCS foods to properly cool. PIC placed chicken on a sheet pan uncovered and placed in the reach in freezer to rapidly cool. 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 .

4-501.11 Maintain equipment in good repair. Observed upright reach in cooler ambient air temp at 49F. Call for repair.refrigeration unit shall maintain 41F or below. Discontinue using until repaired. Compliance visit will be conducted within 10 days to ensure this unit is properly functioning and maintaining 41F or below.

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 interior of the reach in freezer accumulating food debris. Observed gaskets on coolers accumulating debris. Clean and maintain.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC struggling to meet food safety while date marking and cold holding processes today. CDI - EHS educated PIC about the 2017 NC Food Code requirements and sent information for further review via email. All processes discussed today to ensure PIC has knowledge to safely conduct these processes after today.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food manager during the inspection. PIC has not been able to obtain.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed this facility does not have written procedures for responding to these events. CDI - Provided the PIC with the new NC Food Code Changes and guidance via email.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the back food prep sink Area. CDI - PIC replaced missing soap dispenser during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings and cooked ground meat above 41F. PIC stated that the walk in was kept open to load product into the unit and was left open for a long period of time. At the beginning of my inspection the unit was reading 43F. Towards the end of my inspection the unit was reading 40-41F. CDI - Chicken and ground meat were voluntarily discarded.

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 Observed no dates on the following products that were prepped on Monday: macaroni pasta, feta cheese, diced chicken and sliced turkey. Observed expired dates (12/30) on the following foods: marinara sauce, ricotta/parm mixture, sliced ham.CDI - Foods that were prepped on Monday, allowed PIC to date properly. Expired foods were voluntarily discarded. Continued non-compliance may result in further compliance action: Risk control plan may be needed to gain compliance.

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 garlic knots which are on time were not timed. PIC stated the times they were prepped and allowed to add times to products. CDI - Provided an updated TPHC form for products on TPHC in this establishment via email.

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 interior of the reach in freezer accumulating food debris. Observed the interior of the knife holder accumulating food debris. Clean and maintain.

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 a few floor tiles at the step up near the dishmachine and the walk in cooler. Repair the tiles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal container in the handsink in dishmachine area. CDI - PIC container removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the back prep area handsink. CDI - PIC stated that the dispenser fell off and is the process of attaching a new one on. Have handsoap provided at all times.

3-202.15 Package Integrity - PF Observed a few dented cans of pizza sauce and crushed tomatoes. CDI - PIC has separated the cans and is going to have a discussion with their supplier.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “Clean” slicer with dry food debris on the blade. CDI - PIC disassembled the slicer and rewashed and sanitized during the 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. Observed cooked lasagna, chicken wings, diced chicken all without date marking. Lasagna was prepped yesterday, chicken wings were 2 days ago and diced chicken today. CDI - PIC properly date marking since we were able to determine the dates these products were prepped. -REPEAT- Full point deducted. Continued non-compliance may result in further permit action. 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 the feta cheese mislabeled with 9/15, PIC stated this was just prepped today. CDI - PIC corrected date.

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 no written procedures for pizzas, garlic bread and pinwheels. Provide TPHC form to PIC (sent via email)

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee prescription meds and ibuprofen stored on top of prep top cooler. CDI - Medicines with voluntarily discarded/removed.

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 foods prepped today (lettuce and sliced tomatoes) cooling covered with plastic. Discussion with PIC on the properly cooling. CDI - PIC removed the cover to allow to rapidly cool to 41F.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thermometer in establishment 2 degrees off. Verification visit required to ensure a new thermometer is provided.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. REPEAT

Observed chicken, sausage, sauces, ham, noodles in WI, chicken in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the food. Unit was checked later and the temperature dropped to 36F.

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 chicken, noodles in RI , Chicken, sausage, noodles, in WI without date marks, CDI. PIC voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed pizza held on time without a time stamp on it. CDI. PIC placed time on the pizza.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken, sauce in WI, boxes of dry food in dry storage area, stored directly on the floor. Needs to be removed and placed above the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while cooking food. Needs to be removed when working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some when working with food.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly in same place as customer food in the RI cooler. Needs to be removed and placed in a designated area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasta, spaghetti, sauce, ham, in WI, and spaghetti, chicken in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. PIC indicated that the unit was mistakenly turn down yesterday and turn it back up with ambient temperature of 35F.

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 pasta, egg plant, and chicken with no date mark. CDI. PIC date marked. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of salt and pepper in the food prep area with no labels on them. CDI. PIC labelled all of them.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatoes and pizza sauce stored directly on the floor in the dry storage area. CDI. PIC removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top cover peeling off. CDI. PIC removed the surface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly in same place as customer food. Needs to be removed and placed in a designated area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed water bottle stored directly in hand sink. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sauce HH at 115F. CDI. PIC reheated to 177F.

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 pasta and chicken with no DM. CDI. PIC date marked. ***All other food was properly date marked.

3-501.13 Use approved thawing methods. Observed sausage thawing in the prep sink with no running water on it. CDI. PIC opened running water on it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen with no hair cover. Needs to wear it at all time.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored directly on the floor in the dry storage area. Needs to be above the ground.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored with bulk cooked ground beef on sheet pan on prep side of prep sink in kitchen area. CDI raw meat properly stored separate for cooked items.

NO POINTS DEDUCTED 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 no written procedures for TPHC products; (various pizza's) CDI template sent via email to owner.

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 a big container of meatballs dated 12/12 with a temperature above 41F (see temp chart). PIC stated that meatballs had not been moved from the cooler since yesterday. CDI- PIC voluntarily discarded meatballs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, ham, and sausage in the prep top unit with temperatures above 41F. PIC stated that items had just be cut and placed in the walk in cooler. Suggest placing items in walk in cooler after prep to ensure product is 41F or below before placing in prep top unit. Prep top unit will only maintain temperature. CDI- PIC moved items to walk in cooler for more rapid cooling.

Repeat Violation. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site during inspection during inspection with a food protection manager certificate.

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 veggie stromboli, sliced turkey, ground beef, lasagna, two containers of tomatoes, wings and three containers of noodles with no date stamp. Food employees stated that these items were prepared on Saturday. Facility is rewrapping food items and not putting dates on the new wrapping. Spoke with PIC about putting in a place a new date marking system. CDI- Items were date marked.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In walk in cooler observed containers of ketchup, raw chicken, raw beef, and feta cheese being stored on the floor. CDI- Items were removed from the floor and placed on shelves.

General Comment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. In prep coolers observed employees bottles of water, gatorade and candy being stored along with facilitys food. Educated the PIC to place items inside of containers to separate them.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site during inspection with a food protection manager certificate.

General Comment. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Asked PIC did facility have an employee health policy and it was stated that their wasn't. CDI- Educated PIC on 5 symptoms and illnesses and also the policy on when food employees are able to return back to work once being symptomatic or being diagnosed with one of the illnesses. An employee health policy poster was given to the facility to post where PIC and food employees can look at on a consistent basis. Also provided PIC with copies of employee health policy that can be used to train employees where they are able to date and sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P In flip top observed ham-48F and turkey-60F. Both items were wrapped and stacked too high inside of container. CDI- Items were taken to walk in to properly cool. In walk in cooler observed 2 pans of lasagna, ground beef, and chicken all at 47F from yesterday. Ambient air of walk in was 35F. CDI- Items were reheated and the cooling process started back over. Large container of lettuce in reach in cooler at 50F that was prepped this morning. CDI- Lettuce was taken to walk in cooler to properly cool.

Verification Required 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf During the cooling process facility is covering up foods before placing inside of walk in. Before items are placed inside the walk in they are placed on a rack and set out at room temperature for an hour. CDI- Suggested that facility allow hot foods to cool down to 135F and then immediately place inside the walk in. Also spreading food out into shallow pans. Will check facilitys cooling methods in 10 days.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer in facility during inspection.

General Comment. 4-901.11 Equipment and Utensils, Air-Drying Required - C Observed food employee drying off utensils with cloth.

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 a pan of noodles with expired date. PIC stated incorrect date was put on noodles. CDI-correctly labeled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cell phones, purses, hats stored improperly throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Facility has 210 days from permit issue to comply.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling up water for pizza dough in hand wash sink. CDI-educated to use prep sink to fill up water.

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