MAMAS PIZZA EXPRESS

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed heavily dented can stored on rack with cans in good condition. CDI - PIC moved can to segregated area.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced meatballs, shredded mozzarella cheese, and pizza sauce at flip top cooler cold holding at temperatures between 44F-54F. Sliced meatballs and shredded mozzarella were overfilled and above the pan fill lines. Cold holding temperatures at bottom of pan were 40F-41F. Pizza sauce was held without refrigeration on top of flip top cooler. CDI - Volume of sliced meatballs and mozzarella cheese were reduced to below fill line. Pizza sauce was divided between two metal pans and taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to observe fill lines on pans to ensure TCS foods remain in proper cold holding. -REPEAT- -3 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 .

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 cooked peppers cooling on sheet pans at ambient room temperature on speed rack. Initial temp was 66F. CDI - Peppers were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to begin the active cooling process once cooling TCS foods drop below 135F. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Employee donned hat during inspection. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled chicken and marinara prepped on 7/15 temping above 41F after cooling overnight. PIC asked food employee, who confirmed item had not been removed from unit since original prep. CDI- PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 diced and sliced tomatoes temping above 41F after being prepped around 10am, per the PIC. Observed pastrami sliced around 10am, per the PIC, temping above 41F after failing to cool through parameters. Observed penne and fettuccini noodles fail to cool through parameters. TCS items failed to cool due to ambient temp of WIC being above 41F while door was maintained open and WIC was shut down. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods unable to maintain temp at or below 41F due to ambient temp of WIC being 50F during time of inspection. PIC stated that door was maintained open during delivery this morning and a separate employee shut off WIC in an attempt to melt built up ice on fan. CDI- PIC voluntarily discarded TCS items out of temp and maintained for unknown amount of time. EHS will conduct follow-up visit to ensure unit is operating properly. 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 .

3-501.18 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 grilled chicken being held in flip top, diced mozzarella in 3D prep unit, shredded mozzarella in 3D flip top, and lasagna without date mark. PIC stated that facility has dates on larger containers and not smaller containers. CDI- PIC had correct dates marked on containers, including original date lasagna was prepped and frozen then thawed. Observed meat sauce dated 7/9 and 7/3 in WIC. CDI- PIC voluntarily discarded items. Observed grilled chicken prepped on 7/14 dated 7/15, per food employee. CDI- PIC corrected date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (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 house made marinara prepped on day prior without date mark. CDI- EHS discussed date marking items held for more than 24hrs, PIC applied correct date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 TCS food unable to cool due to ambient temp of WIC being 50F during time of inspection, due to door being maintained open during delivery this morning and unit being shut off. Observed TCS items being held in deep densely packed containers with tight fitting lids not being able to cool or maintain temps at or below 41F. CDI- EHS discussed effective cooling methods with PIC, see item #20 and #22. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout facility, one dead crawling insect in middle of cook and prep area. Remove dead insects and other pests from premises. PIC stated pest control has been coming twice a month.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of shredded mozzarella and pizza sauce on floor of WIC. 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 shredded lettuce being held in water in flip top unit. Removed from undrained ice.

4-501.11 Maintain equipment in good repair. Observed interior door of 3D prep unit in disrepair exposing insulation, gaskets of 3D prep unit torn needing to be replaced, handle of standing RIF damaged in need of repair, and ice build up on WIC fan causing unit to be shut off. PIC stated work orders have been put in and PIC had employee turn WIC unit back on.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat strips not able to accurately measure sanitizer concentrations. VERIFICATION REQUIRED.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink adjacent to 3-comp sink with debris and residue accumulation. CDI- EHS discussed cleaning methods with PIC. Ensure sink is w/r/s.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employees personal phone stored on shelf above flip top, personal drink stored with food being used by establishment. CDI- PIC had food employee remove items to designated area.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed feta cheese, mozzarella, and tomatoes stored in reach in cooler without coverings. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen raw ground beef thawing at ambient room temperature on prep sink drain board. CDI - Raw ground beef was moved to container and completely submerged under running water with a temperature of less than 70F. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open with no fly control at start of inspection. CDI - Door was closed. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife stored in handwashing sink next to three compartment sink. CDI - Knife was removed. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of chafing fuel (ethanol) stored above containers of dried oregano and with packages of mayonnaise on storage rack. CDI - Chafing fuel was moved to designated chemical storage area. -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 large unlabeled bins of spices in dry storage room. -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 turkey and boxes of food items stored on floor in walk in freezer. -0 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 packaged pizza boxes stored on floor in storage room. -0.5 points-

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 heavy dust build up on vents in kitchen area above prep table and spice storage shelving. Observed heavy dust build up on vents in restrooms. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 tightly wrapped plastic bucket of cut ham cooling in walk in cooler. CDI - Plastic wrapping was removed to allow cold air to circulate in and around food. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food on prep table next to sandwich make table.

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 grilled chicken cooling in plastic insert pan covered in plastic wrap. CDI: Education provided and PIC vented product for rapid cooling (<41F).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on shelf under prep table.

4-501.11 Maintain equipment in good repair. Observed small make table fluctuating in temperature. PIC stated new part for unit ordered 11/22/23 and to be deliver today 11/27/23. PIC spoke with repair company on phone who stated arrival tomorrow for install.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in small make table. See temp chart. Ambient temp of unit between 45F-50F. PIC stated work order placed and replacement parts awaiting arrival. CDI: Facility utilizing TPHC until unit repaired.

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

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 pizza make table soiled with food waste. Observed heavy condensation in bottom of 2-door produce cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers soiled with old food debris. CDI- Slicers broken down to be cleaned. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat stored on top of card board box in the tall reach in freezer. Meat discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored with customer items in the dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella being held above 41F at pizza make table. Product stored in flip top portion in bus tub, double stacked. PIC stated extra container brought out due to lunch rush. CDI: PIC placed product back into walk-in cooler and cooled to 41F. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza make table. PIC stated work order placed and awaiting new gasket install.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the “cleaned” slicer with food debris. CDI - recleaned during the inspection. 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 pasta at 49F. CDI- PIC moved pasta to WIC to cool and PIC stated it had been removed from cold holding briefly during the lunch rush. REPEAT.

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 cooked chicken, cooked eggplant, lasagna without datemarking. Discussion with the PIC and he stated that the lasagne is premade and is frozen. Explained that once removed from frozen shall be datemarked. CDI - PIC discarded the chicken and eggplant. Date was placed on the lasagna.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle stored next to/over dry ingredients. CDI - PIC relocated the spray bottle to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board scratched and scored. Replace or resurface.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to 3-comp-sink blocked by large dirty dishes and dishes were in the handsink. CDI - Items were moved out of the handsink and containers were moved to allow access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on metal and plastic containers stored as clean on dish rack. CDI - Utensils were removed to be cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pizza sauce cooling in WIC from 11:50 to 12:10 with no change in temperature. CDI - Sauce was moved to WIF in attempt to cool sauce within the time constraints. EHS discussed different methods to cool sauce such as using ice wands or putting cans of sauce in WIC before use and mixing one bucket of sauce at a time. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta at 47 F and garlic in oil at 44 F in flip top. Observed provolone in flip top at 44 F. CDI- PIC moved pasta and garlic in oil to WIC to cool and provolone was left to cool in flip top because PIC stated it had been removed from cold holding briefly while making sandwiches during the lunch rush. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pizza sauce cooling in large deep containers in WIC. CDI - Pizza sauce was moved to WIF to cool more quickly and shall be stirred regularly to promote faster cooling throughout. EHS and PIC discussed other cooling methods.

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 labels missing from several squeeze bottles of sauces and dressings. Needs to be labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of flour on floor in back storage room. CDI - EHS moved containers off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on drying rack.

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 ceiling tiles in storage room broken and light hanging incorrectly. PIC stated he has called to have it repaired from where the light fell.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Obserevd several rules violations for cooling, cold holding, and BHC. PIC did not know cold holding temps, and was not ensuring the proper cooling of food. They are Servesafe certified but needs better understanding of rules.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy on site but they did not have the big 6 illnesses. CDI-EHS provided information on new rules. NO POINTS TAKEN TODAY.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/diarrhea kit on site. CDI-EHS provided information on new rules. NO POINTS TAKEN TODAY.

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 food employee cutting lettuce with BHC. CDI-EHS explained what they saw and PIC made them voluntarily discard food. Food employee washed hands and added gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being cleaned with only sanitizer. PIC and food employee both explained they only use sanitizer. CDI-EHS explained it needs to be W/R/S, they W/R/S while EHS was on site. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute and soda nozzle with black build-up

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 pizza sauce in large, plastic containers, covered in the WIC at 70F. PIC said it should cool down with lids off. EHS temped it after 1hr and it was 70F. 0F/1hr is not an approved cooling rate. CDI-PIC took sauce and put it in a metal pan and put it in an ice bath. Sauce cooled down to

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce (70F) and sauce (51F) both in prep units and in full metal/plastic containers. PIC said they should cool down. EHS noticed they did not move them even after inspection was over. CDI-EHS explained prep units are not for cooling, they are for holding. CDI-PIC took them to the stand up freezer to help cool.

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 ham/turkey/cheese slices and chubs with no DM. PIC said they were made 1-2 days ago. Garlic and oil was not DM in the prep unit. CDI-PIC DM.

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 large, plastic containers, covered in the WIC at 70F. PIC said it should cool down with lids off. EHS temped it after 1hr and it was 70F. 0F/1hr is not an approved cooling rate. CDI-PIC took sauce and put it in a metal pan and put it in an ice bath. Sauce cooled down to Observed lettuce (70F) and sauce (51F) both in prep units and in full metal/plastic containers. PIC said they should cool down. EHS noticed they did not move them even after inspection was over. CDI-EHS explained prep units are not for cooling, they are for holding. CDI-PIC took them to the stand up freezer to help cool.

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

4-501.11 Maintain equipment in good repair. Observed 2 coolers leaking water, 1 stand up, 1 prep unit. 1 stand up had a dent in the screen. WIC door did not seem to seal correctly. HS is leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelves need cleaning.

6-303.11 Intensity - Lighting Observed less than 10FC in the WIC, EHS had to use a flash light to see.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water on the prep table. Observed employee beverage above the back prep table. CDI - PIC relocated the beverages to prevent contamination

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment and utensils inside the bastion of the back handsink. CDI - PIC removed equipment and utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above produce in the walk in cooler.CDI - PIC rearranged the storage order to prevent cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in the reach in prep cooler (prepped yesterday) above 41F. CDI - PIC voluntarily discarded the noodles.

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 date for the pizza was a 5/23. CDI - PIC had placed the incorrect date. Allowed to change.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle and water spray bottle not properly labeled. CDI - PIC properly labeled the spray bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some cleaing needed in the reach in cooler in back storage room and in freezer reach in cooler. -REPEAT-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizer at 100 ppm of Quat in the warewashing sink. CDI - PIC has bleach and beach text strips and will temporarily use until they can have the the Quat dispenser repaired by the chemical company. Verification visit required within 10 days.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce, bruscetta, salad and mozzerella in the reach in cooler/prep top just prepared today temped at 50-52F, not properly cooled down to 41F or below prior to placing into service. CDI - Since these items were just prepped two hours ago allowed PIC to place in the walk in cooler to cool down to 41F.

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 prepped/cut feta cheese in the walk in cooler not properly date marked. CDI- PIC allowed to properly date since the PIC was able to determine when the container was opened.

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 without times when placed out in display case. CDI - PIC stated the pizzas were placed out at 11PM, time written and ensure pizzas are discarded after 4 hours per TPHC procedures.

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 deep pan of lettuce in the walk in cooling, Observed salad covered in plastic to go containers in the reach in. CDI - Placed in the walk in cooler and shallower pans to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and flour containers unlabeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some cleaing needed in the reach in cooler in back storage room.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed no written health policy and incomplete verbal policy. PIC did not name all the symptoms and illnesses. CDI- Health policy emailed, employee health poster emailed with the inspection. -REPEAT-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink over prep table . CDI- drink was discarded. -REPEAT-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bagged raw calimari stored above cooked pasta in the reach in cooler. -CDI calimari was relocated to the bottom shelf in the reach in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sphagetti noodles and penne pasta were temped at 45F in the prep top cooler next to cookline. CDI- Noodles were placed backed into the walk in cooler to cool back down to 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI-PIC properly labeled the spray bottle.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles at the prep line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0 ppm of Quat sanitizer in sanitizing bucket. Sanitizer spray was also availble for use with the correct sanitizer concentration. CDI- PIC dscarded the sanitizer bucket and remade.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Quat sanitizing test kit for the quat sanitizing buckets and spray bottles. Verification visit required within 10 days to ensure a Quat sanitizer test kit is provided. Ensure the concentration is between 200-400 ppm of Quat.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed no written health policy and incomplete verbal policy. PIC did not name all the symptoms and illnesses. CDI (corrected during inspection) Health policy emailed with inspection. 0 pts

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks on prep surfaces upon arrival. CDI drinks were discarded. 1 pt

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 TPHC form from previous location. Observed no begin time when pizza slices were put out. CDI Update provided form emailed with inspection and ensure begin times are marked. Previous form indicates times will be marked on the glass display case. Only end time was written on a small dry erase board. Update new form to show correct procedures. 1 pt

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of cleaners and chemicals stored on a lower table shelf with food items on the same shelf. CDI All chemicals moved to shelf under the 3 comp sink drain board. 1 pt

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 green peppers cooling on 3 sheet trays on a speed rack outside the WIC and a 1/6 pan of peppers cooling in the top of the 2 door prep cooler. CDI All peppers moved to the WIC. Also noted 3 covered 1/6 pans of canned mushrooms in the WIC. Food that is cooling or not at 41F should not be covered. Mushrooms uncovered. 1 pt

4-205.10 Food Equipment, Certification and Classification - C Observed Kitchen Aid food processor and Ninja blender both for "Household Use Only" in the kitchen. Remove and replace with approved equipment. 0pts