ROCKY'S PIZZA

6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed both bathrooms without a self closing door. PIC to replace closing mechanism for doors.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handwashing sink in men’s restroom. CDI- PIC had food employee refill container.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being held directly on top of deli meats in 2D prep unit. CDI- food employee removed items to own plastic container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken wings, bag of Italian sausage in WIC, meat balls, shrimp in 2D prep unit, pulled pork in front 2D prep unit without date labels. PIC stated all items listed were prepped on yesterday. CDI- PIC had correct date labels marked on containers. 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 .

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 racks in glass reach-in with debris and residue accumulation. *REPEAT*

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler to above 10 foot-candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee store personal phone on back of prep table while active food prep was being conducted. CDI- food employee removed item to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed opened package of fresh mozzarella temping above 41F in pizza flip top. CDI- PIC removed fresh mozzarella to rapidly cool in RIF. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed two different household use only pesticides being used for flying insects in establishment. Containers were from hot shot and raid. CDI- PIC voluntarily discarded items. Stated pest control comes to establishment monthly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door and back door propped open during initial part of inspection. PIC stated it was to allow cool air to blow in. Ensure openings are are protected to prevent insect, pest, or rodent entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping pizzas without using a hair restraint or covering. *REPEAT*

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 rusted shelving in WIC. 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 gaskets of 1D standing RIF and WIC door with black residue accumulation. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed plate with partially eaten salmon located next to plastic pan filled with heads of lettuce while stored on prep sink table. CDI- PIC had food employee discard item. Ensure employee’s utilize designated areas to prevent potential for contamination of food and equipment.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked shrimp stored in undrained ice in reach in cooler. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in walk in cooler. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed TCS foods in walk in cooler stored without wrappings or coverings. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza sauce hot holding on stove top with a temperature of 129F CDI - Pizza sauce was reheated to 167F. -0 points- 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 spray bottle of bleach sanitizer with label worn off. CDI - Spray bottle was relabeled with name of contents. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containers, squeeze bottles of ingredients, and large containers of dry goods in establishment. Most working containers of food are labeled. Recommend higher consistency with container labeling. -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 bag of onions and box of half and half stored on floor in walk in cooler. -REPEAT- -2 points-

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 scoop with bent handle stored in container of semolina flour. Scoop handle was making contact with flour. CDI - Scoop was removed. -REPEAT- -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed package of pizza boxes stored on floor in rear of establishment. -0 points-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed PIC touch faucet handles to turn off water after washing hands.-CDI- PIC was educated by EHS; hands rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-Observed unwashed mushrooms being sliced on top of a piece of cardboard that came from the same box the mushrooms were being stored in.-CDI- PIC was notified and food employee was educated. The box and section of the cardboard were thrown in the trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed in the FOH (Flip-top) prep line area marinara, shredded cheese, sliced pepperoni, sliced italian sausage and sliced tomatoes above 41F and past 4 hour time limit. Observed under the prep line ( reach-in cooler) ricotta cheese, cooked artichoke, mozzarella, Anchovies, pepperoni, ground beef meatballs, italian sausage above 41F and past the 4 hour time limit. Equipment not holding tempertures.-CDI-PIC voluntairly discarded food items. VR for 3 days. Observed in cooling drawers cooked chicken wings, cooked chicken tender, and shredded lettuce above 41F.PIC expressed that the coolers had just been cleaned -CDI-PIC relocated items in the WIC. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a varieity of TCS food items with no date marking/or wrong date mark.-CDI-PIC voluntairly discarded some food items and other food containers were properly dated. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken being stored on a sheet pan on the floor in the WIC -CDI-PIC was notified and placed food items on a shelf 6 inches off the floor and in proper storage order.

3-302.15 Wash fruits and vegetables prior to use. Observed a food employee prepping unwashed mushroom by slicing them and placing them in a plastic container that was going to be stored in the WIC unwashed.-CDI- PIC and food employee educated and mushrooms were washed.

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 scoop w/ no handle ( had broken off) submerged into the Molina.- CDI-PIC took scoop out and replaced it with a working handle w/ scoop above the food. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food utensils in FOH being stored throughout service on a wiping cloth.-CDI-PIC removed wiping cloth and rewashed utensils.

4-502.13 Single-use and single-service articles cannot be reused. Observed in BOH a single service aluminum pan being used continuously as a clean utensil to prep and warm food in the oven throughout service.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler under the flip-top prep line w/ ambient temperature of 44F. PIC placed some food items on ice on the prep line until equipment is fixed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored along side food items in WIC and reach-in cooler under flip-top. -CDI-PIC relocated food items in proper area.

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 PIC rotated cooked pizza on paddle and attempted to remove and serve pizza from the oven with bare hands during inspection. CDI - EHS intervened, PIC continued cooking pizza and washed hands and donned gloves before removing pizza from oven. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of aloe in food prep area, bottle of steel polish stored above food products in dry storage, and bottles of air freshener stored in bin directly in contact with bag of semolina. CDI - EHS educated on proper toxic material storage, PIC moved all items to designated areas.

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 bottle of ranch dressing and bottle of garlic oil not baring any label indicating its contents. CDI - PIC labeled containers

4-502.13 Single-use and single-service articles cannot be reused. Observed empty single use food containers being stored as clean, ready to use equipment in dish pit. PIC stated that they wash and reuse the containers for pizza dough. EHS advised PIC cease their use and discard.

4-501.11 Maintain equipment in good repair. Observed piercing/cutting part of can opener heavily rusted and in need of cleaning or replacement during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left ajar during inspection. 5-501.111 Keep storage areas and bins for waste in good repair. Observed a heavy amount of trash and waste on the ground in the dumpster area during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes cooling in walk-in cooler at a rate too slowly to meet cooling parameters. CDI: Education provided and product uncovered and placed in freezer for rapid cooling (<41F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being held below 135F in pan next to fryers. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in covered insert pans in walk-in cooler. CDI: Education provided and product vented and placed in freezer for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table. REPEAT VIOLATION. **Points not assessed due to nature of violation and other violations present.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door freezer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over cooked meats and vegetables. CDI - PIC relocated the eggs. For more information on food storage order please visit: http://meck.co/FoodSafety

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed opened ricotto cheese container with a cut out hole in the lid.CDI - PIC discarded the lid and used plastic wrap.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked pork in the lower portion of the pizza prep cooler not date marked. Further discussion with the PIC, these products were prepped yesterday. CDI - Allowed to properly date. -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 preportioned pasta in the reach in prep cooler in kitchen at 50F. Discussion with the PIC revealed that they had just portioned out the pasta. CDI - Pasta was moved to the walk in cooler to rapidly cool. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker of spices on the prep top counter. CDI - Properly labeled during the inspection.

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 establishment does not have written procedures for the following events.

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 chicken wings in the cooler drawer at 76F. PIC stated they had cooked them over lunch time and now going to cool them down. CDI - PIC removed the wings and placed on a sheet pan and into the walk in cooler to cool rapidly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed sliced ham dated for 4/9 and sliced tomatoes dated for 4/11. Further discussion with the PIC, these products were prepped on Saturday (Sunday they are closed). CDI - Allowed to properly date. -REPEAT-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza’s a the front service area not properly marked with time when taken out of temperature control. CDI - Pizza was taken out at 2:20, PIC wrote the time down on their log.

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 cup used as a scoop in the feta cheese and shredded cheese. Replace with a scoop that has a handle to prevent touching product with bare hands. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed current employee health policy does not reflect the addition of Salmonella (non-typhoidal). CDI - Provided PIC with the NC Food Code changes and guidance via email.

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 establishment does not have written procedures for the following events. CDI - Provided the PIC with the NC Food Code changes and guidance via email.

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. Observed the “cleaned” slicer with food debris. CDI - PIC rewashed and sanitized the slicer during the inspection. -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 For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked shrimp not date marked in the reach in prep cooler. CDI - PIC stated the shrimp was prepped today and placed the date on the product during the inspection. Improvement seen on datemarking overall.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed aloe in the reach in cooler with food establishment foods. CDI - PIC removed the aloe and relocated.

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 cup used as a scoop in the feta cheese and shredded cheese. Replace with a scoop that has a handle to prevent touching product with bare hands.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test kit water damaged. Obtain a new quat test kit. Verification visit required in 10 days to ensure compliance.

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 gaskets on refrigeration units and cooler drawers accumulating food debris. Clean and maintain.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris under the blade. CDI - PIC took apart the slicer and rewashed and sanitized.

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 in house made lasagna in the freezer without date marking. Observed date on cooked chicken and cooked bacon in pizza prep cooler dated 7/20. CDI - Lasagna was properly date marked. Cooked chicken and cooked bacon were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza that prepped about 30 minutes ago, time not documented on TPHC dry erase sheet. CDI- PIC placed time since time was able to be determined during the inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food thermometer provided not functioning. Facility has a dial stem thermometer however it is not a thin probe. Obtain a food thermometer. verification visit required to ensure compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on the walk in floor.CDI - PIC relocated the chicken.

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 knives stored in between prep cooler and prep table.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer and can opened soiled with dry food debris. PIC said they used it last night and haven't cleaned it since. CDI-PIC took can opener to be washed/rinsed/sanitized. Food employee was cleaning the slicer with sanitizer and no wash/rinse in between. They cleaned the slicer twice and there was still food debris. EHS helped show where to food debris was. Food employee cleaned slicer thoroughly.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a natural orange cleaner for surfaces being used on the slicer. The cleaner is not approved for FCS. CDI-EHS explained to food employee to only use warm soapy water and sanitizer for slicer.

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 Obsevred one dented can in the dry goods area, PIC epxlaiend they had a truck at 11am and haven't had time to go through product. CDI-PIC took can back to the office to not be used. PIC did not sign due top Covid protocols

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee touch a soiled sponge to clean a stand up unit, then go to add ice on top of spahetti noodles to cool noodles. CDI-PIC stopped employee by EHS's request and had them wash hands, then don new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and lettuce in the WIC above 41F, items were put in plastic and covered. PIC said they were made today, less than an hr ago. Lettuce had been washed in the sink with 65F water. CDI-EHS explained after food is prepared, washed or cooked it needs to be cooled in the WIC or freezers until it reachs 41F. Cold drawers, reach ins and stand ups meant for drinks are not the appropiate place for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and lettuce in the WIC above 41F, items were put in plastic and covered. PIC said they were made today, less than an hr ago. Lettuce had been washed in the sink with 65F water. Observed same batch of lettuce in the cold drawer at 70F. Ranch in stand up unit meant for drinks at 46F. CDI-EHS explained after food is prepared, washed or cooked it needs to be cooled in the WIC or freezers until it reachs 41F. Cold drawers, reach ins and stand ups meant for drinks are not the appropiate place for cooling. PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up unit with black build-up on the metal between doors. CDI-Food employee cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons stored over RTE deli meat. CDI-PIC pt lemons on bottom shelf and knew that unwashed produce should be on bottom shelf. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer used yesterday with food debris on it. CDI-PIC cleaned slicer.

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 pasta in reach in at 49F made yesterday. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (philly mesat, 2 containers of pasta,) above 41F. CDI-PIC explained they were in prep unit overnight, all other items were in temp. PIC voluntarily discarded and turned unit down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items (philly meat, 2 containers of pasta,) above 41F. Items were wrapped in plastic wrap, in plastic containers. CDI-PIC explained they were in prep unit overnight, all other items were in temp. PIC voluntarily discarded and turned unit down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored above ready-to-eat foods in walk in cooler. CDI - PIC relocated mushrooms to correct storage order.

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 chicken wings in cold hold drawer not cooling within parameters. CDI - PIC stated it would all be served within 30 minutes. EHS recommended cooling in walk in cooler until chicken wings are 41F before placing in cold hold drawer. 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 ham cooling in reach in for packaged items. PIC stated ham was recently used for portioning and dicing. Ham was not meeting cooling parameters; see temp. chart. CDI - Ham was uncovered and placed in walk in cooler.

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 large container of feta in walk in and small container of feta in prep unit without date mark. PIC stated they were both opened the previous day. CDI - PIC properly date marked both containers for 6/25. 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 tzatziki container with date mark of 6/14 in prep unit. CDI - Tzatziki voluntarily discarded.

Observed chicken wings in cold hold drawer not manufactured for cooling. CDI - PIC stated it would all be served within 30 minutes. EHS recommended cooling in walk in cooler until chicken wings are 41F before placing in cold hold drawer. 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 ham cooling in reach in for packaged items not manufactured for cooling. PIC stated ham was recently used for portioning and dicing. CDI - Ham was uncovered and placed in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wet wiping cloths at a concentration of 50 ppm quat sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside and outside of toaster oven in need of cleaning. Observed bottom part of cold hold drawer unti with food debris and residue in need of cleaning. Increase cleaning frequency.