PIZZERIA SAPIENZA CLT

2-301.14 (B) Wash hands after using the toilet room.- P. Observed food employee enter the kitchen then proceed to handle single service items without washing hands. Employee stated they washed their hands in the restroom. CDI: Food employee washed hands in kitchen

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC called Ecolab during inspection. Until machine is repaired facility will be wash, rinse, sanitizing in 3 comp sink and switching to single service. VERIFICATION 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

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed 4 pizzas in section of glass display case beside register without time labels. All other pizzas in glass display case were labeled. CDI: Time label was placed on pizzas.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed burn cream being stored on shelving above spices. CDI: PIC relocated burn cream to office.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pizza sauce cooling at a rate of 0.01F/min inside large bulk container covered with a lid. CDI: PIC placed ice wand in container of sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling sanitizer at 0ppm. PIC called ECOLAB. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in need of cleaning. Observed dough mixer soiled with old dough and flour. CDI- All items taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vodka sauce holding below 135F. CDI- Sauce was reheated to 172F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of cleaner without label. Other bottles were labeled. CDI- Bottle labeled. No Pt escalated based on improvement.

4-501.11 Maintain equipment in good repair. Observed dish machine door broken. Get fixed. Observed rusted rack at dish pit. PIC has cleared many of the dishes. PIC is in process of replacing rack but it has not been picked up yet. PIC verified with text messages. A portion of the rack was sealed, however, based on the work it would take to seal it, PIC stated that they were just going to replace the entire thing. Improvement noted. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed seasoning bin in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent above prep top in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large bin of pizza sauce at 46F. CDI- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle without a label. CDI- Labeled 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer holding at 0ppm. CDI- Sanitizer dumped.

4-501.11 Maintain equipment in good repair. Rusted shelf at dry storage repair or replace.

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 pizza racks, walk in cooler coils in need of cleaning

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed several pizzas and pizza sauces without time stamp. CDI- Discarded. Observed no procedures for sauce cups. CDI- Procedures made for sauce cups.

4-501.11 Maintain equipment in good repair. Observed shelves rusted in the walk in cooler.

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 floors heavily soiled near dish pit area.

6-303.11 Provide required lighting intensity. Observe light at .06 in back of the walk in cooler. Get more light.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - An approved written employee health policy was not kept on site or posted anywhere in the facility. CDI - Employee health policy/poster left with PIC at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 an insert container/tray of prepared sides of ranch and blue cheese that were not date marked. PIC stated she had just prepared them a few hours prior. CDI - Container/tray date marked. 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 . 3-501.18 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 2 insert containers of sliced tomatoes, one in the WIC and one in the front counter opentop refrigerator, that were date marked 12/6/24. Discard date should have been 12/12/24. REPEAT. No increase due to severity. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one food prep employee in the kitchen not wearing a beard guard. CDI - PIC informed employee to wear beard guard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the quat sanitizer solution at the front counter area sanitizer bucket at less than 50ppm. CDI - Solution changed.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed the ice scoop to the ice machine to be stored directly on top of the ice machine, with no barrier to protect it from potential contamination. CDI - Ice scoop washed and container provided.

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 the interior base of the upright RIF to be covered in an accumulation of food debris/crumbs. - Observed an accumulation of food debris/grime between the drain boards of the 3 compartment sink and prep sink. Observed shelves housing pizzas in need of cleaning REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors at the 3 compartment sink area to be covered in puddles of water containing food debris. - Observed the ceiling tiles throughout the back kitchen area to be covered in yellow staining. Ceiling tiles surrounding the oven hood and above the pizza prep line were covered in an accumulation of dust. REPEAT. 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 the corner guard adjacent the ice machine to be broken. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee belongings such as hats, keys, backpacks and jackets stored amongst dry goods on the dry storage rack across from the ice machine.

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 fresh mozzarella delivered at 48F. CDI: Mozzarella separated for return. EHS educated about the need to take receiving temperatures to ensure that product is not temperature abused prior to arrival. All other items were received at 41F and below 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not priming and therefore at 0ppm chlorine. CDI: All utensils will be washed in the 3-comp sink. Facility has just over 50 seats and utilizes single service articles, and patty paper between dishes for many of the food items. EHS will return to confirm that dish machine is in working order. 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

3-501.18 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 chicken in prep top date marked for 10/13 when it was cooked 10/12. CDI: Date corrected. Observed cut lettuce with date of 10/9 and 10/14 on container. CDI: Date of 10/14 removed. Observed sausage in prep top date marked for 10/14 when it was cooked 10/12. CDI: Date corrected. Ensure that the prep top containers match the date the food was originally cooked or prepared. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked spaghetti in walk in cooler. CDI: Date mark of yesterday provided. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility unable to find procedures for cheese and pizza sauce held on TPHC. CDI: Procedures filled out during inspection. Facility was correctly following all procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals near handsink. CDI: Chemicals identified and labeled properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility particularly around mop sink and dish machine. Increase pest control frequency.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of right low boy prep top cooler. Observed damaged gasket on right door of salad prep cooler. Observed rusted shelving in walk in cooler. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed space between prep sink drain board and 3-comp drain board is very narrow and the sealant is damaged. Significant build up as a result of inability to clean. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed top of dish machine with frog tape. Tape is not smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up on top of dish machine between the prep sink drain board and 3-comp sink drain board. Ensure more frequent cleaning. Overall facility has significantly improved cleaning and no other issues were found today.

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 some areas of walls and ceiling with minor flour build up particularly around pizza make area. 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 some stained ceiling tiles in kitchen. Observed damaged corner guard near back handsink and at threshold to front kitchen area near front handsink. Observed door to hallway in need of repainting.

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 shredded mozzarella, wings, and pizza sauce still cooling from last night. CDI: Product voluntarily discarded. Facility has changed pizza sauce recipe to use ice as an ingredient, however the employee who prepared the sauce did not use the updated procedure. PIC stated that he is going to work on the mozzarella shredding procedure to get the timing correct so that product needs none or minimum cooling. EHS and PIC discussed cooling methods such as no lids, less product in bins, and pulling less product at a time. Wing process was completed per SOP for the first batch but not the second batch. 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://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 one container of ricotta and one container of fresh mozzarella above 41F in reach in cooler. CDI: Items were rapidly cooled. Employees were preparing a large order and left product on the counter. During inspection, some items that are not required to be kept cold (raw peppers, raw onions, and black olives) were moved to the reach in part of a cooler. The cheeses were moved to the prep top cooler for storage from now on so that product is not taken in and out of refrigeration. REPEAT VIOLATION Significant improvement as all cold holding units were functioning properly. Only these 2 items left on the counter were above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wings, mozzarella cheese, and pizza sauce still cooling in deep, tightly covered containers. CDI: Items were voluntarily discarded. EHS and PIC discussed proper cooling methods. Facility has changed pizza sauce cooling method to use ice as an ingredient, however it was not made with the updated process last night. Wings process has also changed and the second batch was not cooled properly. PIC is actively working on a mozzarella solution. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 some flour build up on side of oven and fryers. Significant improvement from previous inspection. PIC stated that each area is on a weekly clean rotation to ensure that it is maintained. This equipment is due today for cleaning per rotation. Observed gaskets on reach in cooler doors at pizza and sandwich prep areas with build up. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 low boy reach in coolers in pizza area holding items above 41F. Some denser items in the coolers were at or below 41F. All items were in the cooler for the same amount of time. Cooler air temps came down during inspection. Coolers were likely in defrost mode. PIC phoned for service to the units (cleaning filters) during inspection. VERIFICATION REQUIRED Food temperatures began returning to 41F by end of inspection. Items were relocated to ensure they maintain consistently at 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times marked on pizza sauce or cheese at the prep area. CDI: Times written. REPEAT VIOLATION Significant improvement from previous inspection as new pizza labeling procedure is working properly. All pizzas had stickers and were properly documented.

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 3 squeeze bottles above the stove with no label. CDI: Items identified as oil and water. CDI: Bottles labeled.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of left low boy prep top cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on shelving in the walk in cooler. Observed significant grease build up between equipment. Observed flour build up on side of pizza oven. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor flour build up on walls and metal shelves in pizza make area only. REPEAT VIOLATION Significant improvements from previous inspection. PIC has developed a cleaning checklist so that areas are cleaned in rotation and frequently. EHS recommends increasing frequency of cleaning walls and shelves in the pizza make area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not priming and therefore at 0ppm chlorine. CDI: All utensils will be washed in the 3-comp sink. 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 shredded mozzarella still cooling from last night. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 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 marinara and 2 bus tubs of wings in walk in cooler still cooling from yesterday. CDI: Products 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 wings in reach in cooler from 8/22. CDI: Wings were voluntarily discarded. Overall facility has a good date marking procedure in place. All other items were properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times on pizzas had been written since prior to lunch. PIC stated they have sold many pizzas since then. EHS assessment is that due to facility volume, they have out grown the current procedure and it is no longer easy for staff to keep up with or follow. CDI: During inspection, facility implemented placing a sticker with the pizza name and time on each pan as it gets loaded onto the back up rack. The sticker will then be moved to the front counter when pizza is pulled for sale. Once the pizza is replaced, the old sticker is discarded. New TPHC procedures filled out during 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 wings, mozzarella cheese, and marinara sauce still cooling in deep, tightly covered containers. CDI: Items were voluntarily discarded. Observed pizza sauce cooling in walk in cooler in a deep, covered can. CDI: bags of ice added to product and product was stirred to rapidly chill the sauce. EHS recommends pre-chilling all pizza sauce ingredients the night before. EHS also recommends having several ice wands on hand for use with pizza sauce and marinara. EHS and PIC discussed proper cooling methods. EHS provided PIC with a cooling of hot food process document during inspection today. REPEAT VIOLATION 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed dry good products stored under wastewater lines in hall storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on front line with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in soapy water throughout facility. CDI: Cloths removed.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed dry storage items are stored under wastewater lines in the hall storage. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored as clean in bins with food debris and build up. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean on shelf. EHS recommends adding additional shelving for air drying and storage.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on shelving in the walk in cooler.

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 and build up on walk in cooler floor. Observed flour/dust build up on ceiling and light covers particularly near 3-comp sink. Observed build up on wall behind 3-comp sink. REPEAT VIOLATION Previous violation corrected. 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 corner guard in need of reaffixing to wall near utensil storage. Observed wall damage to left of front line handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One meatball not holding in temp. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Spinach, chicken, pepp., and chicken all recorded above 41F. Facility has acquired new prep flip top cooler which is helping. However, temps. On other cooler must be met as well. This is 4th cold holding violation in a row. Compliance must be met or permit action will be taken. Recommend facility Implement a risk control plan to meet cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pasta cooling in tubs, tomatoes cooling in tightly wrapped silan wrap, chicken cooling on speed rack in kitchen. CDI - All cooling methods adjusted. 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 .

6-501.12 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. Floors dirty and need cleaning. Wall near trash bin at front dirty and needs cleaning.

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 . Noodles, sausage, and pepp. In back reach in coolers recorded above 41F. Facility has struggled to maintain temps. In this coolers. PIC considering purchasing new flip top cooler. Thermometer left in unit and found an ambient of 42F. Unit will be repaired. VR. 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 . Pizza sauce cooling in large bin, temp. Recorded at 46F. CDI- Ice added with new cold wand. Cool in smaller batches, use a very cold ice wand, stir actively and use ice as an ingredient. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Foods uncovered in reach in cooler. Keep covered.

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 . Knives soiled on metal strip. CDI- Taken back to 3 comp. Sink.

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 . Ham, wings, pepp., spaghetti all recorded above 41F. Suspected items were left out during prep. Find a way to assure all foods are kept cool in reach in coolers. CDI- Discarded. REPEAT

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 Employees not keeping up with begin/end times for pizzas on TPHC. CDI- Times updated. Assure that pizzas are being discarded at the 3.5 hour mark and new times are being updated.

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 . Pizza sauce cooling in large bin. Found that lid was covered with ice wand in Bucket. In 40 minutes temp. Dropped only 2 degrees. CDI- Ice added with new cold wand. Cool in smaller batches, use a very cold ice wand, stir actively and use ice as an ingredient.

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. Wall near front trash can in need of cleaning.

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 Poster present but not complete vomit and diarrhea clean up procedures. CDI- Provided

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 . Prosciutto and egg plant recorded above 41F. 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 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 . Spaghetti dated for 5-21. PIC was sure that was incorrect date and knew correct date. CDI - Dated as such.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wand stored in reach in freezer not wrapped. CDI- Thawed to be washed/rinsed/sanitized/ then wrapped and frozen

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Marinara sauce observed at 50F, PIC stated it was prepped and cooled down last night. Cooled in ice bath and transferred to WIC, Suspected that product was pulled from ice bath too early. CDI- Discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bleach bottle not labeled. CDI- Label.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Incorrect cooling of sausage, marinara sauce, and chicken observed. CDI- Marinara sauce discarded, chicken, sausage moved to WIC. REPEAT, Discussed cooling. VR to ensure compliance.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing Wet stacking observed.

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bottom reach in coolers had some foods recorded above 41F. One unit is brand new. Strongly suspect that temp. Abuse is due to employee error and having the units so close to the oven, fryer and grill. Nevertheless the unit must maintain temp. PIC will try to turn thermostat down to as cold as it can go, keep less food in coolers for more air flow and monitor from there. This is 3rd cold holding violation in a row. VR to ensure compliance. REPEAT. Foods 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 Cooling of ham in reach in coolers. CDI- Moved to WIC for cooling.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm. Primed but still did not record a reading. Facility will use 3 comp. sink (facility uses minimal reusable plates, utensils etc) and call EcoLab to come repair unit. VR. REPEAT. PIC considering a new unit as this is a repeat problem,.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken, pepperoni, chicken wings, and chicken recorded above 41F. CDI- Discarded, Unit 1 appears not to be holding. Facility will not used until repaired. VR. REPEAT

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 Written begin times not recorded for pizza on TPHC. CDI- Recorded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open drink stored on high shelf above prep sink. CDI- Drink discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was recording 0ppm chlorine. CDI- Machine primed and bottles of sanitizer exchanged. Facility will call EcoLab as well. Use test strips to check sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- Pepp., chicken, and sauced cooled down. Heavy cream 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 Full contaier of ziti dated for 11-25. Employee stated that was the wrong date and re-dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf COVID Santizer not labeled. CDI- Labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C Ice wand stored in reach in freezer on shelves that are not clean. Wrap ice wand in silan wrap and store. CDI- Wand defrosted, will be washed cleaned and santized and wrapped in silan wrap for storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main whit cutting board at flip top station scarred and in need of replacement.

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 hands being washed and then food prep use same hands to touch sink knobs without protective restraints. CDI- education was given and hands were re-washed. 0 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 Facility was missing Time stamps for Pizza held on time along front display. CDI- Times were installed for the pizzas. -1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies flying in front of the prep house and back of the prep house. Increase pest control habits to prevent insect activity. 0 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food products being stored in direct contact with the walk in cooler floor. - 1 point.

4-501.15 Operate a warewashing machine in accordance with data plate. Dish machine is not currently dispensing any sanitizer during use. PIC has been told to use alternative 3 comp sink until dish machine is serviced. PIC is to have chemical company service the machine ASAP. Ensure all dish machines are working in accordance to the data plate. -.5 points.

6-305.11 Designation-Dressing Areas and Lockers - C P Observed personal beverages being stored on prep surfaces. Ensure personal items are stored in separate designated areas.0 points

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observeee cutting board stored on top of handsink basin. CDI: cutting board relocated to kitchen. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at bar handsink. CDI: soap was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink reading 50ppm. Also observed dispensing >200ppm due to air bubbles in the line. CDI: sanitizer will be made up manually until dispenser is repaired. Ecolab was notified. VR by 11/26/19

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods cold holding inside reach-in cooler > 41F and pizza sauce held at 44F inside walk-in cooler (see temp chart). CDI; products from reach-in were switched out with fresh product. Pizza sauce was stirred and separated into smaller portions. Cooler thermostat to be turned down. Work order placed for both coolers. VR by 11/26/19

General Comment: 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 deli ham inside flip top cooler dated 11/7 that had expired 7 days. CDI: discarded. Observed wings inside walk-in cooler that were made yesterday without a date. CDI: properly dated. Observed some dates on a few products that were not legible. Ensure all dates are legible or move to date label printing system.

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 some squeeze bottles of oil and shakers not labeled. Points not deducted due to improvement. Most have been labeled.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held in quat sanitizer at 50ppm. CDI: corrected to proper strength.

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 the facility without written procedures for pizza held on TPHC. PIC provided time logs for pizza held on time that is maintained daily. CDI EHS provided TPHC form and PIC provided completed form by the end of the inspection.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored on a tray above clean equipment and utensils. Ensure to store employee medications in a designated area to prevent contamination. CDI PIC removed employee medicine and placed in designated area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oils and containers with dry ingredients without a label. Ensure to label to easily identify.

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 2 dented cans stored on the dry storage rack. Ensure to store cans in a designated area or discard. CDI PIC voluntarily discarded dented cans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and possessions stored throughout the facility in the walk in cooler, dry storage rack, and clean utensils rack. Ensure to store in a designated area. CDI PIC removed items during the inspection. 6-303.11 Intensity-Lighting - C Observed 3 non-functioning bulbs above the ovens. Ensure to repair or replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce on the counter at 49F. The facility uses ice baths to keep pizza sauce cold. Ice had melted. CDI- PIC brought out new pizza sauce that was 39F and set it in a fresh ice bath. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in the front reach in cooler with temperatures of 49F. CDI- PIC moved salads to the walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes in on prep surfaces in the back kitchen area.

4-502.13 Single-use and single-service articles may not be reused. Observed single service to-go containers that were washed on the dish drying area. Do not reuse single service items.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Observed an employee drink on the top shelve of the reach in cooler. CDI- PIC relocated drink to the bottom shelf.

2-102.12 Certified Food Protection Manager CFPM- C Observed no CFPM on site. Facility has 210 days for compliance before points are deducted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an energy drink on the pizza prep cooler. Corrected during inspection CDI drink was moved to the bottom shelf of the table next to the cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and tomatoes over cooked chicken wings. CDI by relocating produce to different shelf.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large white covered container of pizza sauce cooling in the walk in. Container will not cool quickly enough, especially when covered. CDI by splitting sauce into two uncovered containers and moving them away from the walk-in cooler door. Suggested pre-chilling cans of sauce and tomatoes before mixing sauce and using ice paddles to help cooling process. Cooling Handout provided.

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 diced chicken and sliced roast beef covered in the prep cooler and walk-in not down to 45F or below. CDI by uncovering containers and placing items on the walk-in racks nearest to the fans for faster cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with several bracelets on his wrists.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few forks with the handles down and several boxes of cups, napkins and containers on the floor in the storage closest in between the restrooms and in the back hallway. Provide more shelving.