JOHNNY BRUSCOS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal pan with food debris. CDI - PIC moved item to 3-comp sink and dish machine for w/r/s. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pan wet stacked on clean dishes rack. CDI - PIC moved pan to dish pit for w/r/s.

4-501.11 Maintain equipment in good repair. Observed broken cover on light switch in women’s bathroom. CDI - PIC made report to maintenance for repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth hanging inside the bar hand wash sink. CDI - Wiping cloth was removed.

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 several deli meats in a prep cooler without date marks. Manager stated that they trace dates back to the walk-in cooler. CDI - Items were date marked for when they were prepared.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed 500+ ppm Quat sanitizer at the 3-compartment sink. CDI - Sanitizer will be diluted until the dispenser is repaired. Observed medications stored above a reach-in freezer. CDI - Medications were removed.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a broken drain stop for the furthest left compartment of the 3-comp sink. Observed two utensils with melted handles. Observed a prep cooler cutting board with deep stains and cuts. Observed missing caulk behind the 3-compartment sink.

5-203.14 Provide a back flow prevention device when required. -P 5-205.15 Maintain a plumbing system in good repair. Observed an active spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed. Observed a leak coming from the 3-compartment sink faucet.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed a large spill coming from the grease bin in the dumpster enclosure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Bruschetta, Pepperoni, Cut Lettuce, Sliced Tomatoes, Buttermilk Ranch, and Fresh Mozzarella in Salad flip top unit above 41F, see temp chart for details, PIC stated temperatures were fine this morning during routine morning check. EHS checked ambient temperature after 15 minutes and unit was at 48F. PIC voluntarily discarded all TCS food items. Company repaired unit while EHS was typing up report. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine sanitizer concentration at 25ppm. *CDI - PIC called company to repair equipment, company arrived within 30 minutes and repaired dish machine, sanitizer tested at 100ppm. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Bottles of dressings in use without labels to properly identify products.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC unable to state proper amount of exclusion time an employee must go through in order to prevent the spread of a foodborne illness. *CDI - EHS educated PIC on proper exclusion time, PIC states that they now understand and will inform all managers and staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut lettuce, Bruchetta, Capicola, Salami and breaded Chicken Cutlets holding above 41F. *CDI - PIC placed recently prepped lettuce and bruchetta into WIC for rapid cooling and discarded all other items out of compliance. 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 sanitizer in dish machine not dispensing when running, sanitizer at 0ppm chlorine. PIC stated this machine is regularly serviced, not sure why it is not working today. EHS observed that bottle was full, PIC attempted to prime line to get sanitizer to dispense- unable to get functioning during walk thru of inspection. CDI- dish machine tech arrived during inspection, fixing sanitizer line and PIC will follow up with EHS when repair is complete. Facility will not be doing dishes until machine is fixed, will utilize 3 comp sink with sanitizer if machine is unable to be fixed today. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle marked as quat sanitizer, filled with degreaser. CDI- bottle emptied during inspection. EHS discussed importance in properly labeling these bottles, mislabeling could result in employees using degreaser for food contact surfaces- not an approved cleaner for FCS.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that appears to be damaged at bottom racks, caving in due to heavy boxes placed in this area. Ensure shelving is in good repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink near dish pit. CDI- paper towels provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of raw chicken stored on the floor in walk in cooler. CDI- box moved to shelving. Note: this was the only product on the floor during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board that was deeply scored, no longer smooth and easily cleanable. EHS discussed cutting board replacement frequency with PIC during inspection. CDI- green cutting board discarded during inspection.

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 reach in cold holding drawers with black buildup, in need of cleaning. Observed gaskets on 2 door freezer with same buildup, in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors that are low on grout, water getting trapped between some tiles. Need to be regrouted so floors are smooth and easily cleanable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in cook line area and in back.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths laying on counter at server station. CDI PIC removed towel.

4-202.11 Multiuse 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 cutting board on sandwich cook line with deep grooves and buildup. CDI PIC flipped cutting board over to use other side. PIC will have board replaced or resurfaced soon. 4-501.11 Maintain equipment in good repair. Observed bottom panel of WIC door becoming unattached. REPEAT

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 and drink with a stare commingled with customer food in reach in freezer and on bottom shelf of prep table. CDI PIC moved employee food and drink.

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 food employee seems to have no knowledge about EHP while working with foods. CDI- PIC corrected action and able to show where information are if needed for a reminder. PIC will ensure, refresh and educate employees about EHP. -0 pts-

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. Observed pizza sauce in WIC in plastic buckets with tightly cover lids, and stacking on top of each other. Sauce did not change in temperature in an hour. CDI- cooling methods education provided, PIC uncovered the lids to let items cool quickly

REPEAT 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 several squeeze bottles around the prep station and cookline, flours containers under the prep table at the back not labeled. Need labeling for identification. -1 pts-

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans, pizza boxes on the shelves. -1 pts-

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. 4-202.11 Multiuse 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 burned spatula handles and chips at the end. CDI- PIC discarded items. 4-501.11 Maintain equipment in good repair. Observed WIC door bottom panel peeling off, metal panel stick out. Need repair to prevent injuries. -0.5 pts-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without the proper test kit for the dish machine. VERIFICATION NEEDED within 10 days (1/15/2023) to ensure the facility obtain proper test kit. -0.5 pts-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dirty floor behind the cookline and where is hard to reach areas. Need cleaning. -0 pts-

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 the PIC when asked about chicken cooling, the PIC touch the ready to eat chicken with their barehands. CDI- PIC voluntarily discarded the chicken that they touched. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer with some food debris and residue on the underside of the slicer blade. CDI - PIC took apart the slicer to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior ice machine panel accumulating black residue. Clean and maintain. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut chicken breast in the walk in cooler temped at 45F. Discussion with the PIC revealed that the chicken was cooled yesterday to 41F then removed and cut this morning. CDI - PIC placed the cut chicken breast on sheet pans and placed on the speedrack in the walk in cooler. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut chicken breast cooling a plastic container covered. CDI-EHS uncovered and explained to PIC that it needs to be cooled rapidly. PIC placed chicken on sheet pan on speed rack. -REPEAT-

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 several squeeze bottles not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at wait station at 50ppm. Sanitizer was remade. Observed wet towel at the soda dispenser areas. Store wet towels in sanitizer when not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in prep cooler at the entrance of the kitchen scratched and scored.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored at the mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink (Mountain Dew) on the middle shelf in the walk in cooler

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 . Observd sauce sitting in a hotwell below 135F. CDI-PIC reheated once it was only 145F, the next reheat was 170F

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 time board and time procedures but board was last used 6/16. CDI-PIC understood it wasn't marked correctly and marked for today (sauce, wings, pizza)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 bottles of cleaner stored next to pizza pans and above dough containers (on the clean dish drying area) CDI-EHS moved to a bottom shelf and explained to PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pizza sauce made today at 66F in WIC, in 6L plastic containers, covered. CDI-EHS uncovered and explained to PIC that it needs to cool with open lids.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying 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 lwo grout throughout kitchen. 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 walls in the dish area with black build-up and food debris. Slight food build-up behind grill

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 no vomit clean up plan or poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 Observe food employee BHC parmesan cheese and put it on top of a RTE calzone. CDI-EHS intervened and explained problem, food employee voluntarily discarded calzone and discarded the top half of the parmesan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham at 56F in the prep unit, food employee said it was prepped this morning and is in use because it was low. CDI-PIC put product in the freezer and chilled it to 41F by the end of inspection. No points taken due to it being one product.

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 areas of low grout throughout kitchen. 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. Obserevd walls, floors and drains by the dishwasher area in need of cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher go from dirty dishes to clean dishes without a handwash. EHS did notice the majority of the time they did wash hands in between, only half points taken.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce and limes stored over RTE thawing foods, and beer. CDI-PIC changed storage order and put RTE above unwashed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the underside of the rack. Needs to remain clean.

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 sauce at 70F, lettuce at 60F, both in plastic containers with lids on it. Foods moved 0F/1hr. Not an appropriate cooling rate. CDI-PIC moved sauce to a metal container and added ice around them, leaving lid open. PIC added ice to the salad. REPEAT. VR REQUIRED 7/16/2021.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce at Hotwell at 117F. PIC said they had cooked this within 20mins and put it in the hotwell. CDI-EHS explained holding temps and they reheated it in the oven to 170F. PIC said they heat it there normally but don't check temps. PIC did know some cooking temps.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the prep line above 41F: feta, chicken breaast, ham, tomatoes, pasta. PIC said they have been rotating through the food recently. CDI-PIC took all items back to the WIC to cool.

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 facility using time (which they normally do) with a log that had stopped at 6/20. PIC said the printer hasn't been working. CDI-PIC handmade time logs. VR REQUIRED 7/16/2021.

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 sauce and lettuce in closed, large, plastic containers, cooling with the lids on. CDI-PIC opened lids and let food cool properly. PIC added ice to both products to help cool. VR REQUIRED 7/16/2021.

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 scoop sitting directly on top of the ice machine. CDI-PIC provided metal container.

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 touch RTE chicken wings with bare hands while trying to temp them in the WIC-PIC voluntarily discarded wings due to temperature abuse.

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 2 large plastic pans of wings from last night above 41F. CDI-PIC voluntarily discarded and said they are supposed to cool them on the speed rack completely before putting them in the large container.

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 Obsevred no TPHC time sheet or sticker associatred with their pizza served by the slice. PIC said it fell down last night and needed to be added. CDI-PIC printed a new one and added correct time. PIC did not sign due to Covid protocols

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 2 large plastic pans of wings from last night above 41F. CDI-PIC voluntarily discarded and said they are supposed to cool them on the speed rack completely before putting them in the large container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza sauce sitting in a hotwell at 64F, and 68F. PIC explained they just reheated items (20mins ago) in the oven and placed in the hotwell. PIC said the oven sometimes is slow to heat up. CDI-PIC reheated sauce in the oven to 165F.

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 in quart size metal containers at 58F, covered in the WIC. PIC explained a food employee had accicently heated them instead of the correct ones and placed it in the WIC, covered. CDI-PIC uncovered. EHS explained when things are cooling, including room temperarture items, they need to remain open and in small portions to allow for proper cooling

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly and fruitflies in the kitchen area, near the can wash. PIC did not sign due to Covid protocols.

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 3 dented cans in the can rack. PIC explained they normally set these to the side for credit and do not use.

4-101.14 Copper Use Limitation - P Observed copper mugs used for Moscow mules with copper lining. CDI-EHS explained the acidity from the drink cause leaching and should no longer use. They can replace and use the ones with stainless steel inside. PIC will use glasses until they get new ones.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Employee running dish machine moving from handling soiled items to handling clean items without hand wash in between tasks. CDI- discussion with employee and PIC. Soiled items run back thru machine cycle. Hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found multiple food items above 41F in cold holding equipment. Refer to temperature chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Small containers in prep tops not date marked. Items in walk-in cooler accurately date marked. CDI- Education discussion with PIC.

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 pizzas on pie stand said to be held on TPHC. No written procedures available. Return visit to confirm procedures have been established and written.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some unlabeled squirt bottles of oils and dressings not labeled as to contents.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Visibly soiled wiping cloths in use.