HOUSE OF PIZZA

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed food employee not use towel to turn faucet off after washing and before handling clean equipment. CDI, employee rewashed hands.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed bag of cheese delivered at 43 degrees F. CDI, cheese removed to return. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chicken reheating on grill at 98 degrees F slowly. CDI, chicken reheated to grill to rapidly reheat to 167 degrees F.

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 lettuce cooling at 49 degrees F recently prepared in tall reach in cooler at 49 degrees F cooling temp 1 at 12:34 cooling temp 2 remained at 49 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and lettuce transferred to shallow uncovered sheet pan in walk in cooler to rapidly cool. 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 cheese overstocked in prep unit at 43, gyro meat at 47 and salami at 42 to 43 degrees F. CDI, items in unit over 4 hours voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 lettuce cooling at 49 degrees F recently prepared in tall reach in cooler at 49 degrees F cooling temp 1 at 12:34 cooling temp 2 remained at 49 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and lettuce transferred to shallow uncovered sheet pan in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 some containers of sugar and oil not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and on prep table.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use pizza puncher in water at 76 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat sauce in hot holding measured 130-155F. TCS foods in hot holding must measure at least 135. Employee stated he just reheated it. Ensure TCS foods are reheated so all parts of the food are above 165F and within 2 hours. CDI - Meat sauce reheated to above 165F. 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 .

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages on prep tables CDI PIC with clean dishes and on the shelf above the pizza prep unit. CDI All beverages were moved.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pizza sauce and plated spinach dip in the WIC with no date mark. CDI PIC provided date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 one squeeze bottle of oil not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of the back door.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed facility using black trash bags to house the rising pizza dough. CDI PIC voluntarily discarded the pizza dough

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not stored in a sanitizer water.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the scooper handle touching the flour. CDI PIC moved scooper to the dish room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, cell phone, notebook, and computer on the prep tables CDI PIC moved employee items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine testing 0 ppm. Using three comp sink for sanitizing until repaired. VR required 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items and two units, one prep one cold drawer, not holding 41F and below. CDI all TCS food was voluntarily discarded. New items placed in small amounts on ice, and will have temp monitored. Repairman will come today. VR required. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners stored next to cutting boards. CDI Cleaners moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef on pan stored over slice deli meet. CDI PIC changed order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some debris on slicer. PIC stated it had been cleaned and sanitized. CDI PIC re cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 large pan of portioned lasagna with date mark of 12/31-1/6. Part of that stock was on line with date mark of 1/7. CDI All items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food in WIF on floor under shelving.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in reach in freezer with no lids to protect food. Items were not in process of cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of noodles in reach in fridge with portioned salads that were holding above 41F. Observed the door pops open. Kept doors closed for 20 minutes nad items began to rapidly cool. Ensure door remains closed at all times. Items throughout RIC were holding 41F and below except bottom left area where noodles were. 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 .

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed hand sink with sealant separating from the wall. Remove and replace sealant. 4-501.11 Maintain equipment in good repair.Observed puddling of water in RIC. Needs repair to stop water from pooling inside reach in cooler. Repeat. All other items from last inspection have been repaired. No escalation in points.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy in facility does not discuss exposure. CDI: EHS provided PIC a copy of the updated employee health policy for employees to sign. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on ground beef in pizza prep top, or mushrooms in cooler drawer. CDI: Items date marked with bulk date in cooler. Ensure individual pans of food items have prep/cook date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only single diameter probe thermometers on site for use of temping foods. VERIFICATION REQUIRED

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 squeeze bottle of what employees identified as oil at the grill with no label. Observed unlabeled bulk container of white granular near dough making area. Observed unlabeled shaker bottle at drink station that employee identified as sugar. Observed unlabeled shaker at grill area that employee identified as salt and pepper mix. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken tenders stored on floor in walk in cooler and other food items stored on floor of walk in freezer.

4-501.11 Maintain equipment in good repair. Observed gasket on left door of prep cooler split and in need of replacing. Observed handle on 2-door reach in cooler broken. Observed shelving in walk in cooler, in 2 door reach in cooler, and where clean dishes are stored chipping and starting to rust. Observed top of bulk flour bin cracked and held together with painters tape.

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 hood vent covers over back cooking area with heavy dust build up.

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 accumulation on vents above prep sink area. Observed several missing corner guards where FRP meets throughout facility.

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 pasta cooling in a covered, large, deep, plastic container in the walk-in cooler. - CDI - PIC removed pasta from container, placed the pasta in a shallow layer on a sheet tray, and placed the sheet tray in the walk-in freezer. EHS strongly recommends utilizing the walk-in freezer for rapid cooling. 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 various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles.

5-205.15 Maintain a plumbing system in good repair. - Observed handsink next to three compartment sink to be slowly draining causing the sink to flood fairly quickly. Have a plumber assess sink and fix draining issue.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present was a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items throughout the facility on the prep lines with out date marking. PIC properly date marked. Repeat CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed Sandwich cooler missing handle. Microwaves missing handles. Repair/replace listed equipment. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving in WIC with build up and debris. Needs more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored on top of condiments.

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 sliced tomatoes, sliced ham, shredded mozzarella, sausage, in Pizza prep with no date marking. PIC labeled CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Wedge tomatoes in deep well container in RIC cut approximately 2 hours prior not cooling at a sufficient rate to achieve 41F or below. PIC moved wedge tomatoes to shallow containers and moved to WIC. Sliced tomatoes cut approximately 2 hours prior covered in deep well plastic containers not cooling at sufficient rate to achieve 41F or below in the four hour window. PIC uncovered, placed in shallow metal pans and placed in WIC. Both items achieved 41F or below during inspection. CDI Repeat 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving spoon in Tzatziki sauce with handle touching sauce. Do not store in use utensils in sauce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean stacked items still wet. Pyramid stack until dry.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Single use items stored underneath prep sink. PIC moved items. CDI

4-501.11 Maintain equipment in good repair. Observed Sandwich cooler missing handle. Microwaves missing handles. Repair/replace listed equipment. Repeat // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is no longer smooth and easily cleanable. Replace or surface cutting board. Repeat

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. 1 employee drink observed on prep table for clean dishes. Store employee drinks in a separate area, such as a low shelf. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 . Peppers from a can measured 66F at 2:30PM. PIC stated they began cooling at 1:30PM. Fetuccini measured 54F at 2:30PM. PIC stated noodles began cooling at 1:30PM. At 3:45PM, peppers measured 64F and Fetuccini measured 52F. This rate of cooling is not fast enough for both of these items to reach 41F within the cooling parameters. CDI - PIC shocked noodles and peppers with ice water and both reached 41F by 4PM. 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 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 . Fetuccini noodles and peppers cooling in walk-in cooler in deep pans. Use shallow pans and smaller portions to cool TCS foods. CDI - PIC shocked both with ice water until they reached 41F. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Torn gasket on upright cooler door. Handle on upright cooler door broken and held by tape (repeat). Sandwich cooler missing handle. Microwaves missing handles. Repair/replace listed equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is no longer smooth and easily cleanable. Replace or surface cutting board.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf PIC washing dishes in wash solution that measured 85F. CDI - PIC educated and water emptied. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in women’s restroom. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tall trash can repeatedly pushed in front of back of house hand sink blocking access. CDI- trash can relocated. EHS recommends finding alternate location for trash can that does not block walkway or hand sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case or raw chicken stored on top of case of raw beef in WIC. CDI- raw chicken relocated.

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 bulk plastic containers of meat sauces cooling at 133f at 2:05 still at 124f at 3:05. Cooling Rate of 19 degrees per hour not sufficient to reach 70f within 2 hours. CDI - sauce broken down into smaller portions and placed into ice bath. EHS verified cooling at proper rate by end of inspection.

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 pan of sliced gyro meat holding in line cooler at 50f. All other items in the cooler found to be 41f or lower. CDI- meat relocated to freezer to quickly chill back to 41f.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray can of WD-40 stored mixed with restaurant food items on shelf above slicer area. CDI - relocated.

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 house made meat sauce cooling on countertop in deep plastic buckets with ice wand inside. Buckets overfilled and unable to be stirred and no other source of cooling in use. CDI- sauce divided into smaller portions and placed into ice bath with ice wands. Observed prepared salads cooling in upright unit in sealed clamshell containers. CDI - containers opened to allow air flow. Some salads relocated to WIF to quickly chill. Observed cut tomatoes placed into flip top of prep cooler while still cooling. CDI- tomatoes relocated to upright cooler to chill.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed portioned wrapped deli meats thawing at room temperature on countertop in prep area. Exterior areas of deli meats as high at 52f while interior remained frozen. CDI- meat relocated to WIC to allow outside to cool back to 41f and complete thawing process. Do not let food sit out on countertop while thawing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees working with food while wearing watches on wrists. Remove watches and bracelets from wrists when handling food.

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 case of single service cups stored on floor in back area near WIF. Store at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed upright cooler door handle damaged repaired with blue tape and door hinge damaged with door repeatedly not staying closed. Repair. REPEAT Observed dough machine with heavily worn/chipped/peeling finish. Repair or replace.

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 - CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sheet pans of frozen meat products in walk in freezer uncovered/exposed. Cover food when in storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to remove wax paper from raw philly beef on grill top and then continue on to handle cooked food and clean utensils with same gloves. CDI - EHS discussed with PIC. Gloves changed and hands washed. When gloved hands come into contact with raw animal foods, the gloves must be changed and hands washed before handling clean utensils or touching ready to eat food.

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 on date marking please visit: http://meck.co/FoodSafety. Observed various prepared and/or thawed TCS foods in cooler units including thawed deli meats, prepared lasagnas, prepared spinach dip in WIC, thawed deli meats, open ricotta cheeses, prepared lasagnas, and more in service coolers all with no date marking present. CDI - foods without date marks discarded or date marks applied if PIC knowledgeable of date mark and/or bulk container with date mark present in WIC. REPEAT - full 3 point deduction

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles labeled sanitizer actually containing other chemicals. CDI - chemicals discarded. REPEAT - full 2 point deduction

3-302.15 Wash fruits and vegetables prior to use. Observed bulk heads of iceberg lettuce labeled wash before use removed from cardboard box, cut, and made into salads portioned for customer service without washing. Wash all produce that is not received in washed and ready to eat form.

4-501.11 Maintain equipment in good repair. Observed upright cooler door handle damaged repaired with blue tape and door hinge damaged with door repeatedly not staying closed. Repair. REPEAT - gaskets throughout replaced. Points reduced due to improvement.

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 dried food residue on non-food surfaces of chopper. Observed heavy greasy buildup and residue present on non-food surfaces of dough machine. Clean.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed packages of Canadian bacon and salami delivered prior to EHS arrival in cooler with temperatures above 41f. Cooler ambient air temperature less than 41f. Employee noted that items were not delivered with other items on truck delivery but were brought separately by representative and placed directly into cold holding. No receiving temperatures for the items taken and both items significantly elevated in temperature - Canadian bacon at 47f and salami at 51f - although stored in cooler which is operating properly and more than 1 hour had passed. It is the responsibility of the PIC to ensure that TCS foods are delivered at the proper temperatures and to reject or segregate for return TCS items that are not delivered at 41f or lower. Take temperatures of TCS foods when delivered to ensure receiving cold items at proper temperatures.

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 prepared salads cooling improperly in various forms during inspection. Bulk prepared salad mix placed into WIC at 55f @ 12:30 still at 55f at 1:00. Deep plastic container of prepared salad in upright reach in cooler at 53f at 12:00 still at 53f at 12:40. Salad packaged into clamshells and placed into front line cooler at 53f at 12:00 still at 53f at 12:35. All prepared salad (except for salad on open plates staged in coolers) cooling at rate insufficient to reach 41f or lower within the 4 hour time. CDI - Bulk salad spread into two metal pans and placed into WIC to chill. Salad in upright spread into metal sheet pan to chill. Packaged salads opened and placed into WIC to chill. EHS verified all items cooling at proper rate by end of 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 various sliced and frozen TCS deli meat items thawed out in container in WIC with no date marking. Observed open feta in walk in with no date marking. Observed portioned feta in flip top with no date marking. Observed various TCS pizza toppings in flip top unit that PIC noted were “flipped” or topped off into new product at end of day with no date marking. CDI - PIC corrected. All TCS foods that are prepared or opened and are kept in the unit for more than 24 hours must have a date mark. When filling working containers from bulk products, the date on the bulk container must follow the working containers through final use. Only food items that are prepared and discarded within the same 24 hour period may be kept without a date mark. Feta cheese is not exempt from date marking. The bulk container must have an opened date and the containers filled from the bulk container must have the same date. REPEAT - 1.5 point deduction

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of chemicals identified as degreaser and sanitizer with no identification. CDI - PIC labeled. All chemicals must be labeled. REPEAT - full 2 point deduction

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 prepared salad cooling in deep bulk container in walk in cooler, in deep plastic bucket in reach in cooler, and in sealed clamshell containers in reach in units. All observed to be cooling improperly. CDI - Bulk container spread into shallow metal containers and clamshells opened and relocated to WIC to chill. When cooling food, use methods that allow air flow to the food. Do not cool in deep bulk plastic container which inhibit air flow. Do not seal foods into containers while cooling. Do not place food into service units while cooling. 0.5 point deduction

3-501.13 Use approved thawing methods. Observed plastic bucket of pastrami thawing sitting out on countertop. When thawing food, use approved methods including thawing under refrigeration or under flowing water less than 70f. Do not allow food to sit at room temperature when thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various bulk dry goods PIC identified as sugar, flour, dry milk, etc. with no identification. Label all food that is not easy to identify.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee working with meat products on sheet pans laying on trash cans in back room. Do not prep food on trash cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth used repeatedly to wipe down surfaces at the line area without being placed into sanitizer solution. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen if it will not be used again. 3-304.14 Wiping Cloths, Use Limitation - C. Observed various employees wearing wiping cloths tucked into clothing at line area. This is not an approved use for wiping cloths and may result in contamination of gloves or hands if used as hand wiping cloth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Observed split gaskets on upright cooler, pizza prep cooler, and on reach in cooler. Repair or replace. REPEAT - 1.0 point deduction Observed pizza dough machine in disrepair with peeling/worn painted surfacing, damaged electrical wiring repaired with tape, and overall general wear to the point that machine is no longer easily cleanable and has visible residue, food buildup, and paint chipping present. Refinish/repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages and other belongings stored mixed with restaurant items and/or adjacent to clean food contact items throughout back of house. Designate an area away from food and food contact items for employees to store personal food, beverages, bags, cell phones/chargers, and other items.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed male employee wash hands and turn off faucet with bare hands. CDI - EHS corrected and discussed procedures with PIC. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed male employee don gloves without hand wash. CDI - EHS corrected and discussed procedures with PIC. 2-301.15 Where to Wash - PF Observed female employee wash hands at dump sink. Observed male employee wash hands at 3 comp dish sink. CDI - EHS corrected both employees.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed female employee bare handing baked bread. CDI - Bread placed in oven to bake to 165F or above. Observed male employee bare handing sliced onions at slicer. CDI - Onions discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lasagna placed into flip top unit without date mark. Original container dated for 1/17. CDI - Lasagna correctly dated. REPEAT. *Zero points taken due to significant improvement with date marking throughout facility; only one item out of compliance today*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles without labels. PIC identified them as sanitizer for dining room. CDI - Correctly labeled.

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

4-501.11 Maintain equipment in good repair. Split gaskets at cold hold drawers.

5-205.11 Maintain access to handsinks. -Pf Observed stand up fan placed in front of handsink. CDI - EHS relocated fan to unblock handsink.

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 small to-go salads cooling in low reach in; salads did not have change in temperature in 50 minutes. CDI - PIC opened clam shells and moved to reach in cooler to allow air to flow around salads.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of provolone over stacked above the chill line in flip top container, product holding 44F and above - see temp chart. PIC stated both containers were brought to flip top at 11 am. CDI - All cheese taken to walk in to cool rapidly.

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 portioned plates of lasagna without date mark. PIC identified all lasagna was cooked on 8/19. CDI - Lasagna correctly date marked. 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 tomatoes and peppers with date of 8/23; PIC stated dates were incorrect. CDI - Both correctly date marked. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of de-greaser and bathroom cleaner without label. CDI - PIC labeled bottle.

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 small to-go salads cooling with clam shells tightly closed and stacked inside low reach in. CDI - Clam shells opened and salads spread out in reach in cooler to cool rapidly.

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 meat sauce cooling in large plastic containers; not meeting cooling parameters - see temp chart. CDI - Employees portioned into shallow pans and placed back in walk in to cool rapidly.

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 lasagna and sausage without date mark. PIC identified lasagna was cooked on 2/15 and sausage cooked on 2/16. CDI - Both items correctly date marked. 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 tuna and tzatziki date marked for 2/14; time/temperature window has expired. CDI - Both voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed meat sauce cooling densely packed in large plastic containers. CDI - Employees portioned into shallow pans and placed back in walk in to cool rapidly. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on walk in cooler food and produce on storage room floor. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers in walk in cooler collecting dust, in need of cleaning.

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 salads cooling in drink cooler with no change in temperature in 40 minutes. CDI - All salads were placed on tray with clam shells open and relocated to walk in to cool rapidly. Observed tomatoes cooling in reach in cooler without change in temperature in over 30 minutes. CDI - Plastic wrap taken off on tomatoes and left in reach in to cool rapidly. Observed provolone cooling in walk in cooler at 48F; no change in temperature in over 30 minutes. CDI - Plastic lid removed and placed on top shelf of walk in to cool rapidly.

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 lasagna, gyro meat, anchovies, tomatoes, and feta cheese without date mark in prep units. PIC was able to identify when each item was opened/cooked. CDI - PIC correctly date marked each item. 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 ricota cheese with date mark of 2/25; PIC stated he made a mistake and the date should be 9/25. CDI - PIC allowed to correctly date mark container.

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 salads cooling in tightly closed plastic containers in drink cooler not manufactured for cooling. CDI - All salads were placed on tray with clam shells open and relocated to walk in to cool rapidly. Observed tomatoes cooling with plastic wrap tightly wrapped in reach in cooler. CDI - Plastic wrap taken off on tomatoes and left in reach in to cool rapidly. Observed provolone cooling with packed densely in container with closed lid in walk in cooler. CDI - Plastic lid removed and placed on top shelf of walk in to cool rapidly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with cans for use. CDI - PIC relocated can to be held for credit in designated area.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on pizza prep unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee to-go boxes of food stored on top of customer food in reach in and walk in coolers. PIC relocated both boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 containers of meat sauce at between 43-51 degrees in walk in . CDI 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 tomatoes cooling tightly covered in reach in . CDI uncovered and proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit near grill in need of both door gaskets and reach in where lasgna is stored in need of gasket repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit near grill in need of replacement or resurfacing. Repeat

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus held for greater than 8 days. CDI discarded. Points reduced to half due to improvement in this area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on pizza prep unit and line unit in need of resurfacing or replacement.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting lettuce with bare hands to be placed in bin to use for service . CDI discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ricotta cheese , meatballs , vegetable lasagna, ham , turkey and roast beef without date marking. CDI labeled products . Repeat violation. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three pans of lasagna and three containers of tuna salad held between 41-45 degrees and held greater than 4 days. CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pasta cooling greater than 2 hours at 75 degrees , Observed meat sauce cooling at insufficient rate to meet cooling parameters. CDI cooling method changed.

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 numerous pastas not date marked and marina sauce labeled as meat sauce . CDI products labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed meat sauce cooling in too great of volume and spaghetti cooling in too great of volume and tightly covered. CDI moved spaghetti to sheet pans and too freezer and proper cooling achieved. Meat sauce move to shallower pans and proper cooling achieved.

3-501.13 Use approved thawing methods. Observed meatballs and vegetable lasagna thawing on counter . CDI moved to walk in to properly thawed.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement on older pieces of equipment. -0 points-