500 DEGREES PIZZERIA

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. -REPEAT- 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 front handsink at start of inspection. -CDI- PIC provided paper towels at sink.

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 miss cooling parameters after being prepped and cooled overnight in WIC. Observed two containers of pizza sauce, one from 6/22 and another from 6/20, above 41F after not being removed from WIC since cooling started. -CDI- PIC voluntarily discarded both containers of pizza sauce. -REPEAT- 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 .

3-501.18 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 anchovies held past their 7-day timeframe (prep date of 6/15). -CDI- PIC voluntarily discarded the anchovies. -Observed lasagna without a date mark. -CDI- PIC verified the original cook date of the earliest-prepared ingredient by speaking with the chef and properly added a date mark (6/21). 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 two containers of pizza sauce miss cooling parameters after cooling too slowly in WIC overnight. Observed pizza sauce stored in large, deep plastic containers, covered tightly with lids, in the WIC. EHS stated facility must improve cooling methods, and recommends using ice wands to cool large batches of pizza sauce. -CDI- PIC voluntarily discarded the pizza sauce. -REPEAT- 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented can of strawberries in dry storage, stored among cans intended for use. -CDI- PIC voluntarily discarded the dented can.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. -Observed single-service boxes (to-go containers) stored open-faced, on a shelf above the hot steam well. -CDI- PIC inverted the to-go containers.

4-501.11 Maintain equipment in good repair. -Observed the salad prep cooler not functioning during inspection. Observed no food stored inside cooler. PIC stated service technician has been contacted for cooler repairs.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed missing/cracked floor tiles in back kitchen and inside the WIC. PIC stated tile repairs are scheduled for the next couple weeks.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored behind RTE mozzarella sticks in prep unit during inspection. CDI - Employee reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink maintaining a concentration of about 10ppm quat during inspection. CDI - Employee refilled with sanitizer maintaining concentration of about 200ppm quat. Repeat. 1.5 pts. 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 pizza sauce prepped and cooling since 11/12 holding at 44F during inspection. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Pizza sauce voluntarily discarded. Repeat. 3 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 all TCS foods in back lowboy holding above 41F during inspection. See temperature chart. Ambient in unit 42F. Door for unit is not properly attached, allowing cold air in unit to escape from small gap. Maintenance contacted during inspection. CDI - PIC verified all foods in units had been in unit for less than four hours and moved to working units to cool down. 0 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 .

3-501.15 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 sauces prepped and cooling since 11/12 in deep, covered plastic containers in WIC. Pizza sauces had missed cooling window. Observed garlic butter cooling while actively in use and removed from temperature control to fulfill orders. CDI - Pizza sauces voluntarily discarded. EHS recommended alternate cooling methods to achieve compliance. Garlic butter placed in shallow metal pan in RIF to hasten cooling process. Repeat. 0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 all squeeze bottles of wing sauces void of label indicating its contents. Ensure all working containers are properly labeled to identify its contents. 0 pts.

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 food debris in front of fryers and in front floor drain during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink maintaining a concentration of 0ppm quat during inspection. CDI - PIC refilled chemical reservoir and refilled sanitizer compartment. Sanitizer maintaining concentration of about 200ppm quat. Items recently cleaned resanitized. 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: 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 and cooling since 7/20 maintaining 42F during inspection. Observed cheese tubes for stuffed crust pizza cooling in top of prep unit about to miss cooling window. CDI - PIC voluntarily discarded sauce. Cheese moved to RIF to rapidly cool. Cheese achieved 41F and below within allotted time. 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 .

3-501.15 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 cooling since 7/20 in a deep, covered plastic container in WIC during inspection. Sauce had missed cooling window. Observed cheese tubes for stuffed crust cooling in top of prep unit. Cheese was about to miss cooling window. CDI - Marinara was voluntarily discarded. Cheese moved to RIF to rapidly cool. Cheese achieved 41F and below within allotted time. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing outside of temperature control during inspection. CDI - PIC moved to WIC to continue thawing process. 0.5 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple roaches crawling on floor in back kitchen area during inspection. More frequent or thorough pest control measures may be necessary. 0 pts.

4-501.11 Maintain equipment in good repair. Observed rusting on shelves in WIC during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed carbonation tanks stored in front of the back kitchen hand sink. CDI - Tanks were moved to the side to make the hand sink more accessible.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed TPHC pizzas stored on a shelf high above the prep cooler, exposing them to the ceiling and surroundings. Improvements made from previous inspection due to the ceiling being cleaned. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and cucumbers stored above marinara sauce in the walk-in cooler.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P Observed roach killing tracking powder next to the mop sink. CDI - Tracking powder was voluntarily discarded.

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented olive cans in dry storage. CDI - Items were removed to be returned to the supplier. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink syrup boxes stored next to the back kitchen hand sink. Water can easily splash onto boxes while washing hands. It appears the splash guard was installed on the wrong side of the hand sink.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket for wiping cloths with a concentration well above 200ppm. CDI - Sanitizer was diluted.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the reach-in coolers and walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a heart drawn on a pizza peel / cutting board for Valentines Day pizzas. Ink should be removed from the board.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open grease bin lid.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed TPHC pizzas stored on a shelf high above the prep cooler, exposing them to the ceiling and surroundings.

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 fried chicken cooling on the counter at 80 degrees. CDI - Item was placed into the reach-in freezer for rapid cooling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can in storage. CDI - Item was removed to be returned to the supplier.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket for wiping cloths with a concentration well above 200ppm. CDI - Sanitizer was diluted.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed an under-counter cooler not working. PIC stated that they have ordered parts for the repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Jazmin Salazar serve-safe expired in April of 2024.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed commercially packaged ham stored in direct contact with raw chicken boxes. CDI - Items were moved to a higher shelf. Improvements made from previous inspection. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed TPHC pizzas stored on a high shelf, exposing them to the ceiling and open kitchen.

REPEAT 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of microbial growth inside of the drink machine ice chute. Improvements made from previous inspection.

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 49 degree lasagna cooked 1 day before. CDI - Item was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lasagna portions stacked in a deeper pan. Observed chicken attempting to cool in a deep container with a tight lid. CDI - Lids were removed from the chicken and lasagna was voluntarily discarded. EHS and PIC discussed cooling lasagna in the freezer before placing in the under counter cooler.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go cups stacked high behind the counter with no protective sleeve.

4-101.19 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. Observed rusting shelves in the walk-in cooler. 4-501.11 Maintain equipment in good repair. Observed a large under-counter cooler not working. PIC stated that they are waiting for parts to repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips that had fallen into water and will no longer work properly. CDI - PIC provided EHS an invoice for ordered test strips.

REPEAT 6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed deep pitting and cracked flooring around the pizza oven and back kitchen. Efforts have been made to repair sections and the establishment is planning to re-finish the entire floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready-to-eat foods in the walk-in cooler. CDI - Eggs were moved to bottom shelf. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed all TPHC pizzas sitting on top of the prep line, exposing them to the ceiling and open air.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the drink machine ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings next to the fryer at 82 degrees. PIC stated that they hold them there and reheated to order. CDI - EHS added wings to the TPHC procedure to prevent future violations. Wings will be discarded every 4 hours and bowl will be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the under-counter cooler from 44-45 degrees. Items were voluntarily discarded and cooler will not be used until it is repaired. 3-day verification required.

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 Feta Cheese in the walk-in cooler with a discard label for April. Feta is not on the date-mark exemption list for cheeses. CDI - Item was discarded and will now be date-marked for 7 days. No points taken due to product being opened less than 7 days ago.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with out a label. CDI - Item was labeled during inspection.

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 a large bin of flour with no label.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids and doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug.

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed deep pitting and cracked flooring around the pizza oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings being held in a pan at fryer unit at 69 degrees. CDI PIC stated that wings were left there until an order was made. CDI moved to refrigeration near fryer unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on pizza prep unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed sanitizer test kit does not have scale to measure concentration of sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in various pieces of cold holding equipment at greater than 41 degrees. CDI placed items in prep unit on tphc . PIC stated that walk in cooler is supposed to be repaired today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed pizzas on tphc did not have tphc labels . CDI PIC had employees label discard time.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hot water pressure at three compartment sink needs to be repaired to facilitate proper manual dishwashing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic container stored inside of the handsink. Employee stated they were filling the container with water to fill the warmer. CDI-PIC removed container from handsink and EHS explained that hand sinks should only be used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed meat slicer that had not been used since this morning, that was cleaned, but still covered with food residue. CDI-EHS asked about the cleaning process for the meat slicer and the PIC had employee clean the slicer in place.

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 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 written procedures for pizza that PIC stated was being held on time. The PIC also acknowledged that the discard time was not posted for items held with TPHC. CDI-EHS filled out TPHC template and correct discard times were added for pizzas.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle near register. CDI-PIC added correct label to spray bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential bug spray in chemical storage. CDI-PIC removed household pesticides from the premises.

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 unlabeled squeeze bottles containing oil and other sauces.

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 two sets of tongs that were stored on oven handle between uses. PIC stated this handle was only cleaned once a day. Move tongs to an alternative location or sanitize surface ever four hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of food storage containers. After PIC sought to correct this issue, the employee then began towel drying containers. CDI-EHS provided education and the PIC corrected the employee. The employee allowed the equipment and utensils to air dry.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes, mushrooms, and cucumbers stored over RTE marinara, cheese, and deli meats in WIC. EHS educated PIC on correct storage order.

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 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 written procedures for pizza that PIC stated was being held on time. The PIC also acknowledged that the discard time was not posted for items held with TPHC. CDI-EHS provided TPHC template and discard times were added for pizzas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed alfredo sauce tightly covered while cooling in the WIC. Vent or uncover foods that are actively cooling to allow increased cool air flow. CDI-Item was vented to increase cooling rate.

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 mop vomiting or diarrhea clean up procedure present inside of food establishment. An email was sent during the inspection.

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 some buildup attached to metal pans on air drying shelves. Metal pans were moved to 3 comp sink to be washed, rinsed and sanitized again.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bagged pasta inside of reach in cooler at a temperature of 55.2F only drop a total of 2F in 30 minutes. In order to meet cooling, bagged pasta would have to drop a total of 3.6F in 309 minutes. CDI- Bagged pasta was moved to walk in cooler to cool at a faster rate.

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 a number of foods inside of reach in cooler not meet temperature threshold of 41F or below due to cooling. Unit is not effectively cooling due to constant use. CDI- Foods were moved to walk in cooler. See temperature chart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical placed inside of a secondary spray bottle without a label attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed spaghetti, meatballs, and lasagna cooling inside of walk in cooler not meeting cooling due to food being tightly packed in a pan and tightly wrapped. CDI- All items were moved to walk in cooler was placed inside of walk in cooler to cool at a faster rate by person in charge.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed an employee without hats or hairnets present during the inspection.

2-103.11(D, H, I, ) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed violations related to handwashing, rapidly cooling foods, or maintaining temperature through routine monitoring.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee not wash hands after eating pizza and returning to prepare foods. CDI-Employee washed hands after REHS asked.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored in a manner that does not allow for contamination. Observed raw chicken stored above carrots. Foods were reorganized during the inspection according to their final cook temperature.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked spaghetti inside of walk in cooler at a temperature of 65.6F and at 65.3F after 20 minutes times of cooling inside of walk in cooler. In order for food to meet cooling, the food would have to cool a total of 2.42F in 20 minutes or .12F a minute. CDI- Spaghetti was moved to pot to cool inside an ice bath below 41F.

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 a number of foods inside of prep unit not meet temperature threshold of 41F or below.(see temperature chart) CDI- Foods found above 45F were discarded during the inspection voluntarily by person in charge. Prep unit is holding a temperature of 50F.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizzas being held on time that should have been discarded at 2:40. Food establishment is not effectively updating time stamps throughout the changing of pizza. Food discarded voluntarily by person in charge.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed spaghetti cooling inside of walk in cooler not meeting cooling due to food being tightly packed in a pan and tightly wrapped. CDI- Spaghetti was placed directly inside ice bath to cool at a faster rate by person in charge.

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 bucket on the main line stored directly on the ground during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

4-501.11 Maintain equipment in good repair. Observed main line prep unit and reach in unit not working properly. Both units are currently holding temperatures of 50F. CDI- Units were replaced with prep unit from back of house until main units are repaired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC recontaminate by turning off the faucet with their bare hands. Ensure that hand washing is being conducted according to the correct hand washing procedure as listed above. CDI- PIC rewashed their hands the correct way during the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored in a manner that does not allow for contamination. Observed unwashed vegetables stored above ready to eat foods. Foods were reorganized during the inspection to prevent possible contamination from occurring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed a marinara sauce at a temperature of 102F. Marinara sauce was reheated during the inspection. PIC was informed that foods in hot holding temperatures shall be taken in the area most susceptible to environmental contamination.

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 Ensure that team members are correctly date marking foods. Observed some items such as cheese sauce with a date reading 11/13 and another dated for 12/7. Observed ham labeled for 12/15. PIC stated that foods were labeled wrong during the inspection. CDI- Foods were correctly labeled during the inspection with the correct date marking.

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 bucket on the main line stored directly on the ground during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

2-101.11 PIC shall be present during all hours of operation. -PF Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's class for managers. No serve safe certified food protection manager present during inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee washing hands while wearing single use gloves to perform more food preparation activities. Employee was stopped during the inspection and was asked to wash his hands during the inspection after discarding his gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ensure that food service employees are storing foods according to their final cook temperatures. Observed raw chicken wings stored above ready to eat foods inside of walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed food contact surfaces with buildup left attached to pans and plastic containers from previous uses. Equipment was moved to 3 comp sink to be washed, rinsed, and sanitized again. Observed employee washing dishes with the process of sanitizing dishes before washing and rinsing. Food service employee was the correct way to wash dishes. Dishes were removed to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in hot holding equipment at a temperature of 130F. Marinara sauce was reheated during the inspection to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of reach in unit such as boneless wings, spaghetti, penne pasta, and lasagna at temperatures ranges of 45-46F most likely due to unit not making a good seal . Foods were discarded during the inspection.

Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked pizza and prep unit being held on TPHC. Establishment did not possess written procedures. PIC was instructed on the proper use of TPHC and will be emailed a TPHC template to post in food prep area. Observed food service employee change pans with foods that were suppose to be on TPHC instead of discard. Discarded during the inspection.

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 sausage and meat balls cooling on a sheet pan at room temperature. Both of which were at around 76F. Items were moved to walk in cooler. Manager stated the foods have only been there an hour.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are being stored in a protected manner. Observed single service items left open -ended during inspection. Protect these items either with proper coverage or by inverting. Inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in some reach in units. Manager aware and is in the process of ordering gasket channels to replace torn gaskets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment did not have any chlorox sanitation strips. Verification visit will be conducted within 10 days to ensure that food establishment is able to test concentration of chlorine sanitizer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can inside of women's bathroom. Provided a covered trash to allow discarding of feminine hygiene products.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings being held on time. The PIC stated that chicken wings are partially cooked, held on time, and then refried for customer order. PIC stated that chicken wings are partially cooked ( without reaching an internal temperature of 165F or higher) to shorten the amount of time a customer has to wait for an order. CDI - Chicken wings were returned to the fryer and reached an internal cook temperature of 202F. PIC was advised to cook chicken wings completely then hold on TPHC. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce, cheese, sausage, and chicken in flip top cooler and reach in cooler holding at temperatures between 47F and 58F. Items were placed in flip top cooler at noon for lunch rush. Items were placed on TPHC and PIC was advised to maintain TPHC procedures and have a technician service flip top cooler. TPHC procedures are already used in establishment to hold cooked pizza and chicken wings. -REPEAT- -3 points-

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 cooked pizza and cooked chicken wings being held on TPHC. Establishment did not possess written procedures. CDI - PIC was instructed on the proper use of TPHC and has been emailed a TPHC template to post in food prep area. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of tomato sauce stored on floor in food prep area. CDI - PIC split the pizza sauce into smaller containers and moved to walk in cooler. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor near fryer. CDI - PIC moved sanitizer bucket to nearby shelving. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a metal container of raw beef stored with ready to eat cooked spinach and sauces. CDI - PIC corrected storage order and moved raw beef to raw meat section of cooler. PIC also educated employees about proper storage order using storage order signage posted in kitchen area. -REPEAT- -1.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two metal strainers stored as clean on utensil storage rack with build up of food in the mesh. CDI - Metal strainers were moved to three compartment sink to be washed, rinsed, and sanitized. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce, cheese, sausage, and ham in flip top cooler and reach in cooler underneath holding at temperatures between 43F and 49F. Items were placed in flip top cooler at time of establishment opening. Items were placed on TPHC. TPHC procedures are already used in establishment to hold pizza and chicken wings. A VR has been scheduled for 10/30/2020 to determine if establishment is in compliance with cold holding procedures or TPHC procedures. -REPEAT- -3 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment at time of inspection. A VR has been scheduled for 10/30/2020 to determine if establishment is in compliance. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. A female restroom shall be provided with a covered receptacle for sanitary napkins. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on dumpster. Recommend keeping doors closed when not in use to prevent rodent or insect infestation. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken wings stored over ground beef . CDI reordered storage.

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 sausage cooling in walk in cooler at insufficient rate to meet cooling parameters. CDI changed cooling method and proper cooling achieved. Observed sauces cooling in ice baths with no agitation to distribute heat. CDI cooling method changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef , spinach, pizza sauce, cheese and othere tcs items in pizza prep unit at greater than 41 degrees. CDI discarded all tcs foods and restocked and placed items on tphc for short term. 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 sausages cooled in too great of volume and tightly covered. CDI put on sheet pan and uncovered proper cooling achieved. Observed numerous sauces cooling in ice baths without being stirred to distribute heat. CDI moved to shallower pans and stirred and proper cooling achieved. Repeat violation

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit, and low boy cooler in need of replacement. -0 points.-

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored improperly on top of canned tomato sauce and on top of bagged flour. CDI: drinks were discarded/relocated.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold holding items inside low boy and pizza prep cooler recorded > 41F (see temp chart). CDI: these items were transferred to the walk-in and replaced with fresh product at 41F. Service call was placed for repair of cooler. VR by 10/26/19

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 discrepencies with documentation of times written on dry erase board for pizzas and wings held on TPHC. Observed no time on wings held on TPHC. CDI: times corrected for items held on TPHC.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer held in bucket up front well above 200ppm and too strong to use on FCS. CDI: diluted to 100ppm.

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 plastic containers of romaine lettuce and diced chicken cooling while covered in plastic in large batches inside the walk-in cooler. CDI: romaine lettuce and chicken moved into smaller batches uncovered on ice baths inside the kitchen. This has been a repeat violation for 2 or more consecutive inspections. Facility must submit a risk control plan for cooling/cooling methods. VR by 10/26/19

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 squeeze bottles with no labels.

General Comment: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 84F degree water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pasta sauce, marinara sauce, meatballs, and chilli inside hot wells < 135F (see temp chart). CDI: all products reheated properly to 165F/above.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside back salad prep cooler ham at 42F and lettuce at 43F. Observed in front pizza prep station sausage at 44F, ground beef at 44F, tomatoes at 45F, and ham at 43F. Observed inside undercounter cooler lasagna at 43F, penne pasta at 44F, and spaghetti noodles at 43F. CDI: through education. Discussed with PIC about lowering thermostat, keeping lids closed, and not overstacking products above pan fill line.

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. Observed a large container of marinara sauce that was made on Saturday that was not dated properly. CDI: product dated properly. Improvement noted since last inspection. VR by 4/12/19

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 inside walk-in cooler sausage links cooling in pan tightly wrapped in plastic at 83F. CDI: product moved to sheet tray and dropped to 58F within 30 minutes. VR by 4/12/19

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers on front line without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.. Observed employees wearing wiping cloths hanging out of aprons. Observed bleach sanitizer with wiping cloths on front line < 50ppm. CDI: corrected to proper concentration.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drinks stored at front of house above prep cooler and back of kitchen on back prep cooler and back table. CDI: drinks were discarded.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large pizza peel stored over top of front handsink. CDI: removed.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored above cooked foods inside 2-door freezer. Observed raw frozen chicken tenders stored above fries inside reach-in freezer. CDI: storage order rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef inside reach-in freezer. CDI: storage order rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above ready to eat foods inside walk-in cooler. CDI: rearranged.

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 sliced turkey with a date of 11/09. According to PIC turkey was removed from freezer today. CDI: date updated. Observed inclear dates on a few items inside walk-in cooler. Observed no dates on marinara and tomato sauce inside walk-in cooler. CDI: properly dated.

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 penne pasta wrapped and stacked and boneless chicken cooling in large quantities inside walk-in cooler. CDI: pasta removed, stored on sheet trays, and placed inside walk-in freezer. Chicken was removed and stored in less quantities. Observed side salads cooling inside front display cooler with lids on. CDI: removed, lids removed and stored inside walk-in.

General Comment: 3-501.13 Use approved thawing methods. Observed pans of sausages thawing improperly on drainboard of prep sink.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on back kitchen shelf.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on back salad prep cooler and front pizza prep cooler. Gaskets are on order.

Repeat: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed no employee health policy implemented. CDI: gave employee health policies and have all employees review and post on site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered and covered employee drinks stored improperly at front and back of kitchen area. CDI: drinks were relocated.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink blocked. CDI: items relocated.

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 out dated procedure sheet for pizzas held on TPHC. Facility was using old form from previous owner. Observed no times marked for pizzas held on TPHC. CDI: e-mailed copy of procedures to PIC to fill out.

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 including penne pasta, spaghetti noodles, alfredo sauce, sausages, etc cooling inside walk-in in large quantities and stacked. Pasta was stacked and wrapped tightly. CDI: all items were separated into smaller quantities and spread out on sheet trays. CDI: gave out cooling posters for education.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only dial thick probe thermometer available for checking TCS foods. CDI: thermometer was provided.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying plates.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. 0 point facility is in 210 day period for new establishments to obtain certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site. CDI provided employee health policies in both spanish and english.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over ready to eat food in walk in cooler . CDI reordered storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit on site at time of inspection. 10 day verification required.