MAOLAS PIZZERIA & RESTAURANT

REPEAT 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 an employee water bottle stored on top of a prep cooler.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes stored above ready-to-eat foods in the walk-in cooler.

REPEAT 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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed lasagna thawing with a 4/15 discard date which would represent 9 days of storage instead of 7. CDI - Date mark was corrected and EHS discussed proper date marking with employees. Managers will retrain staff on how to date mark for 7 days including prep, freezing and thawing. Observed sliced Salami with a date mark of 3/14. CDI - Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach stored above toilet paper in the back storage room. CDI - Items were moved to the correct order.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed packages of beef thawing in still water. CDI - Cold water was turned on.

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

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 an employee drink stored on top of a prep cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of ice dumped into the back kitchen hand sink. CDI - Ice was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS expo toppings sitting at room temperature such as: roasted peppers, artichokes, peas. CDI - Expo toppings were voluntarily discarded. TPHC list was updated to include the Expo Topping Container

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 missing date marks for frozen marinara (prep date) and a container of sliced salami. CDI - Items voluntarily 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 Observed missing time labels for several types of pizzas on TPHC. Observed par-baked pizza pies with sauce without labels. TPHC must begin with marinara sauce is brought out of temperature control and par baked. CDI - All Pizzas were discarded at 3:00 (11:00-3:00)

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact ROP packages of fish in the walk-in cooler.

REPEAT 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 small ramekin cups being used to scoop salt and sugar.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only” chest freezer.

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

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 an employee bare-hand contacting noodles to aid in the cooling process by spinning them around. CDI - Owner corrected the employee. Noodles were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken and veal stored above liquid pasteurized eggs. Observed raw veal stored above lemons. CDI - Raw proteins were moved to the bottom shelf. Observed several containers of cold-hold marinara without lids in the walk-in coolers.

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 missing time labels for several types of pizzas on TPHC. CDI - Labels were added from the time they were prepared.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf Observed frozen Philly meat thawing on a speed rack in the center of the kitchen. CDI - Item was moved to the walk-in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed alight gap on the side of the back kitchen door that could allow pests to enter.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cooked chicken cutlets stored on top of wiping cloths in the walk-in cooler.

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

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 small ramekin cups being used to scoop salt and sugar.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.

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

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed very low lighting (0-1ft candles) in the back section of the walk-in cooler.

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 angel hair noodles cooling at a rate too slow to meet cooling parameters. PIC stated product placed into WIC @1pm. Product temped @2:08pm and @2:36pm little to no temperature change. See violation #33 and temp chart for more details. CDI: Education provided and product sifted and placed into more shallow pans for more rapid cooling. REPEAT VIOLATION.

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 angel hair noodles cooling in uncovered plastic bus tub on lower shelf in WIC. PIC stated process for noodles is to cook, place into colander with ice and water, then move to bus tub for cooling in WIC. EHS recommended more shallow pans, full submersion of product in ice bath, sifting product regularly, and metal pans over plastic containers. CDI: PIC placed product into shallower pans for more rapid cooling. REPEAT VIOLATION.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on shelf above 3-door prep unit. CDI: Food employee relocated beverage to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plate stored as clean at expo station. CDI: PIC sent to be W/R/S.

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 fettuccini noodles cooling at a rate too slow to meet cooling parameters. PIC stated product placed into WIC @11am. Product temped @11:40 and @12:20 little to no temperature change. See violation #33 and temp chart for more details. CDI: Education provided and product placed into more shallow pans for more rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken parm stored on prep table beside fryers with no temperature control. PIC stated product leftover from large catering order and standard procedure is to pull product from WIC and cook to order. CDI: PIC placing product on TPHC as short-term means of compliance. For long-term compliance, product is held in WIC under temperature control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella in ice bath on prep counter being held above 41F. PIC stated product pulled from WIC @11am. CDI: Education provided and PIC opted to place product on TPHC due to high turnover of product. Going forward, facility to utilize time stamps on product. PIC added product to TPHC form provided during inspection. Observed grilled peppers on prep counter being held above 41F. PIC stated product pulled from WIC @11am. CDI: PIC moved product into 3-door cooler for cooling and cold storage. REPEAT VIOLATION.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedures for products(pizza) held using TPHC. CDI: Education provided, form provided to PIC via email, PIC completed form 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 fettuccini noodles cooling in uncovered plastic bus tub on lower shelf in WIC. PIC stated process for noodles is to cook, place into colander with ice and water, then move to bus tub for cooling in WIC. EHS recommended more shallow pans, full submersion of product in ice bath, sifting product regularly, and metal pans over plastic containers. CDI: PIC placed product into shallower pans for more rapid cooling.

4-501.11 Maintain equipment in good repair. Observed torn gasket on left door of 3-door reach-in 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 moderate to heavy buildup on vent hood filters and vent hood. PIC stated service company due every 6 months (June & Dec). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce and ground beef being held above 41F in walk-in cooler. Products prepared 07/08/24. PIC stated delivery truck arrives early morning and door possibly left open (key drop). All other TCS foods in cooler within temperature parameters. CDI: Tomato sauce put on ice and ground beef vented to rapid cool (<41F).

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 fan covers and shelving in walk-in cooler soiled with food waste. Observed gaskets on 3-door reach-in cooler soiled with food waste.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. EHS and PIC concluded low reading due to use of hot water versus room temperature/cool water. CDI: Education provided and PIC remade sanitizer solution- 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked green peppers being held on counter with no temperature or time control. PIC stated product pulled from WIC in small batches and stored on counter. CDI: Education provided and PIC placed peppers on TPHC.

4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza make table. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste/splash on top of dish machine. Observed food waste on shelf above salad make table. Observed food waste/buildup on shelving in walk-in cooler. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea clean-up. CDI: EHS provided copy of vomit plan via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near 3-vat sink. CDI: Food employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with food waste. CDI: PIC sent insert pans to be re-W/R/S. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 3-door freezer.

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 waste/splash on top of dish machine.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple products (large marinara sauces, a few small plastic containers with various foods/sauces) in walk in cooler, no longer in cooling process, stored without lids/covers. EHS discussed covering products in food storage after products have properly cooled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean dishes with sticker residue on outsides of bus tubs and small plastic containers. Current storage of dishes has outside surfaces with sticker residue contacting insides of containers (food contact surfaces). EHS discussed fully removing stickers before wash/rinse/sanitize process to ensure dishes are properly cleaned. CDI- dishes removed for cleaning. 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 .

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 meatballs reheated under 165F (see temperature chart) and placed into hot holding wells. Ensure food is initially reheated to 165F if food is being hot held during service. CDI- meatballs reheated to >165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stacked together wet, ensure air drying.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed facility using pizza cutter and dunking pizza cutters in a bucket of sanitizer in between uses. EHS explained that these utensils must go through full cleaning process (wash, rinse and sanitize) at least every 4 hours, cannot properly sanitize utensils between uses with quat sanitizer. CDI- PIC spoke with employee, will not use sanitizer in between pizza cutting from now on.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chick peas not date marked on salad bar area. Observed sausage in walk in cooler with no date. CDI- dates placed on products during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with red liquid with no label. CDI- bottle labeled as degreaser during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bucket with chemical cleaners stored directly adjacent to/above unused pizza boxes. CDI- chemicals moved to different area, no longer potential for contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on top of container of salt near prep area. Ensure wet cloths are maintained in sanitizer between uses.

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 shelving in walk in cooler in need of cleaning. REPEAT. Note: different area needing cleaning compared to previous inspection.

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 in walk in cooler underneath shelving in need of cleaning, food debris buildup present.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a metal container of raw veal stored on top of a box of pre cooked pizza toppings (pepperoni/sausage). CDI- metal container moved, no longer above ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed bus tubs stacked together on clean dish shelving with date marking stickers attached to outside of bus tubs. Current storage has inside portion of bus tubs (food contact surface) contacting the outer surfaces with stickers attached, not properly cleaned to sight/touch. CDI- PIC discussed with dishwasher, removed stickers and cleaned bus tubs during inspection.

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 a plastic cup being used as a scoop in container of salt near back prep area. Ensure a scoop with a handle is used so handle can be stored out of food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual white cutting board with deep grooves and staining, no longer 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 gasket on walk in cooler with black buildup, in need of cleaning. REPEAT. Note: Facility has cleaned shelving from last inspection, different area needing cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling a pitcher in handsink nearest cook line. CDI- EHS discussed with PIC and employee, explained that handwash sinks may only be used for handwashing.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer (chlorine sanitizer- made with bleach) registering above 200ppm when tested. Employee stated that he uses this bottle to clean off cutting boards attached to pizza prep unit. CDI- bottle removed and emptied, PIC discussed with employees and employees will use sink and surface sanitizer from dispenser for cleaning prep surfaces.

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 shakers, squeeze bottles at cook line with no label.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in unit that are damaged and splitting. 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 shelving in walk in cooler with buildup, 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 flooring in walk in cooler, specifically underneath shelving, in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee coffee cup stored on prep surface, directly adjacent to meat slicer and clean dishes.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple products (chicken wings, meatballs, marinara sauce, pasta) with no covering in the walk in cooler. EHS discussed need for covering food in storage, encouraged facility to leave uncovered during cooling process but to ensure food is covered once it has properly cooled. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple plastic containers stored as clean with stickers on outside of containers. Containers are stacked together so food contact surface of one container is contacting the sticker on the outside of another. EHS explained that dishes cannot be properly cleaned and sanitized with sticker attached, remove sticker before cleaning. CDI- dishes had stickers removed and ran through dish machine to properly clean and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pizza sauce holding at 96F in one of the hot holding wells, all other products were at proper temperature (another container of marinara and meatballs). Through discussion with PIC and employees, determined that an employee poured cold sauce into container during the lunch rush without properly reheating first. CDI- sauce removed and properly reheated before placed back in cold holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles with chemicals without a label. Observed multiple bottles labeled as “peroxide”, one bottle with red chemical and one with a yellow chemical. PIC determined that chemical with yellow was peroxide, red chemical was degreaser. CDI- chemicals properly labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers that were wet stacked on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed a few gaskets on the low reach in unit with damage, splitting. EHS showed gaskets of concern to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few products in the walk in cooler with no covering, including cooked penne pasta, chicken wings and meatballs. EHS explained that no lids is encouraged during the cooling process, but products must be covered once they have been fully cooled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few products with no date mark during inspection, including penne, spaghetti and linguine noodles. Facility uses a sheet with dry erase markers to mark products on doors of reach in units, PIC stated that dry erase markers have been fading and are not able to properly label sheets. PIC stated he will look into getting new markers or coming up with a new date marking system for this area. Observed products at pizza flip top not dated, PIC stated products are left in unit overnight and was not aware the date must follow the product from the larger stock in the walk in cooler. CDI- products dated during inspection, as PIC was able to identify dates from larger stock in walk in cooler. 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 facility dating products using the discard date as a date mark. When asked, PIC stated that products are dated for 7 days and the date on the product is the discard date. EHS observed products (ground beef) cooked today marked 11/4/21, exceeding the 7 day limit. EHS explained to PIC that first day of prep counts towards the 7 day window. CDI- products re-labeled during inspection. PIC stated he will start telling employees to mark for 6 days to avoid any confusion.

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 working containers of spices and salt mixes without a label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several pizza boxes with plastic covering on stored on the ground in the kitchen. Observed a cardboard box of to-go containers stored on the floor during inspection. PIC stated products were just delivered and employees did not have opportunity to put them up, EHS confirmed with invoice. CDI- products moved to dry storage shelving. Ensure all of these products are kept at least 6 inches off the floor.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in cooler with black buildup, in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon in handsink closest to walk in cooler during inspection. CDI- PIC moved to dish pit. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink closest to walk in cooler. PIC stated there used to be a sign, must of fallen off. CDI- EHS provided handwashing sign during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed large trash cans filled with marinara sauce holding above 41F during inspection, see temperature chart. Through discussion with PIC, marinara sauce was cooked and cooled last night. Approximately two 50 gallon cans and one 30 gallon can was voluntarily discarded during inspection. VR by 8-28-2021 to ensure large batches of marinara are properly cooled.

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 multiple products (lasagna, ziti, roasted red peppers, meatballs) in reach in units across from cook line without a date mark. Process is to label laminated sheet posted on reach in unit door, PIC stated that employees must of forgotten. PIC was able to identify date of preparation for products like ziti, lasagna and meatballs and stated the red peppers were opened yesterday. CDI- PIC properly labeled products 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 large trash cans full of marinara sauce holding above 41F during inspection, see temperature chart. Marinara sauce was cooked last night and cooled over night. Marinara sauce was filled to top of two 55 gallon and one 30 gallon trash cans and covered with lid. Through discussion with PIC, normal process is to cool all the way down to 41F or below before placing into trash cans and covering with lid. Marinara is cooked in stock pot, transferred to smaller pots and nested in ice with active stirring in prep sink before transferring to large trash cans. PIC stated this is the standard operating procedure, but this may not of been followed this time. CDI- cans of marinara voluntarily discarded during inspection. EHS spent time discussing proper cooling methods with PIC, suggested active stirring using ice wands and to ensure marinara sauce reaches 41F or below before placing into large trash cans and covering with lid. PIC looking into purchasing ice wands during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on prep surfaces during inspection. Ensure wet wiping clothes are held in sanitizer between uses. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs wet stacked across from 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed gaskets beginning to rip and peel in reach in unit across from cook line. Observed ice machine not in use, PIC stated machine is broken and scheduled to be fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee cell phones on prep surfaces during inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed sauces in WI cooler from yesterday without covers on them. CDI. PIC put covers on them.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a bucket of sanitizer stored directly on the prep table. CDI. PIC removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of sugar without a label on them. CDI. PIC labelled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed meat balls spoon stored with handle touching the food. CDI. PIC removed it.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed remains of time stamps on the clean dishes. CDI. PIC removed to be cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket with no label. CDI. PIC labelled. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food bags stored directly on the floor in the dry storage. CDI. PIC removed.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed some lights out in the hood around kitchen area. Needs to replaced.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed employee drink stored w/ dry goods above food prep surface- CDI: drink discarded

3-302.11(A) Store raw chicken below raw hamburger/beef to prevent contamination. -P Observed 1 container of raw, marinated chicken above raw hamburger in reach-in. CDI: Items re-arranged properly

3-403.11 Rapidly re-heat sauce prior to placing in hot hold well - P Observed sauce re-heating in hot well at 122 - CDI: sauce re-heated at stove to boiling

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temp (see chart) - all violations corrected during inspections in the following manners: artichoke hearts, roasted peppers discarded, mozz in flip top 2 - chilled to 41F, items in salad prep unit were labeled w/ discard time for temp. TPHC

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza pie (by the slice) being held on time w/ time sticker, but no written procedure was available - inspector to provide template w/ follow-up with-in 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser not labeled and cleaner stored with bread. CDI: labeled and relocated, respectively

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices, oils and water bottle with no labels

4-101.11 Food contact surfaces shall be made of safe materials. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed large, grey garbage containers used for bulk sauce storage in walk-in; these containers are not designed for food use and are too large to fit in 3-comp sink or dish machine for proper wash/rinse/sanitize

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed pasta prepared yesterday with incorrect use by date. Updated date mark sticker was not added to container. Points not escalated due to improvement from previous inspection. -1.5pts-

4-501.11 Maintain equipment in good repair. - Observed gasket split near pizza oven. Needs to be repaired. Observed shelving peeling in the walk-in cooler. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris on shelving in walk-in cooler. Observed old date mark stickers on food containers holding pasta. -0.5pts-

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 handling sliced mozzarella with bare hands. CDI. The PIC instructed the employee to discard the mozzarella and to wear gloves when handling ready to eat foods. Mozzarella was discarded by employee.

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 bus tub of meatballs at 47F and large container of tomato sauce at 106F cooling from last night in the walk in cooler. CDI. The PIC voluntarily discarded the foods. Discussed cooling methods with the PIC (see #31).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed salami at 45F in salad prep cooler. Observed garlic in oil at 53F. CDI. The PIC had the garlic in oil out of the refrigerator for less than 2 hours therefore was allowed to cool down in the reach in cooler. The salami was in a shallow pan and was placed out recently in the prep cooler. Salami was placed in deeper container to keep in the top portion so cold air surround it more.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken, cheese, and noodles in the grill prep cooler made yesterday with no date mark. Observed sausage, pepperoni, tomatoes, and other TCS items in the pizza prep cooler without a date mark made yesterday. Observed tomatoes and lettuce in the walk in cooler made yesterday with no date marks. Observed cannoli filling, lettuce, and salami without date mark in the salad prep cooler. CDI. PIC appropriately date marked all items. PIC will keep a written sheet for date marking items in the top portion of the flip top units.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for TPHC of pizza slices. The facility has a time sheet where they write out the time the pizzas come out of the oven that is effective. Noted grandma pizza crust with thin layer of tomato sauce put out recently not indicated on time. Noted mozzarella cheese at the grill prep cooler held for approximately an hour without time label. CDI. PIC wrote down time the grandma pizza crust was put out and was provided with written procedures to maintain for review by EHS.

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 meatballs cooling from last night in large bus tubs covered. Observed tomato sauce cooling from last night in large food containers. CDI. The meatballs and tomato sauce were voluntarily discarded. Cool meatballs on sheet trays on baking rack in the walk in cooler until they reach 41F then place in bus tubs. Cool tomato sauce in small pots in an ice bath using the prep sink while stirring constantly. Suggestion to obtain ice wands to aid in cooling process for tomato sauce.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Observed wet wiping cloths stored in sanitizer bucket at 0 ppm. The PIC remade the solution to 400ppm of quat sanitizer.

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. COMMENT: Replace all lights out in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over sealed container of pizza sauce. CDI-moved to proper storage order.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on back of handsink. Observed ice cream scooper stored in container of water.

4-302.14 Sanitizing Solutions, Testing Devices - PF No test strips available to test quat sanitizer. VR.