MOD PIZZA STRAWBERRY HILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser. May need replacing. CDI-paper towel roll put on a nearby shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many TCS foods >41F. Repeat. CDI-items on front line voluntarily discarded. During verification visit I will recheck cold temperatures on pizza stations. If TCS foods >41F a risk control plan will need to be written for how proper cold holding will be maintained in this facility. 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 (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 poor date marking practices. Sauces with 2 date stamps, roasted garlic with prep date smudged off, opened containers of sausage and RTE meats not date marked. Some containers of TCS meat with prep dates of 8/20. Verification Required 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) CDI-items date marked 8/20 voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cold TCS foods that were transferred into covered containers >41F. Keep lids off/askew so cold air can be released from the container. Work on one product at a time. CDI-lids lifted For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and sauces not labeled.

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 no min/max waterproof thermometer for testing the high temp dish machine. Verification Required

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed low water pressure for cold water at back hand sink. Verification Required

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can being stored in conjunction with unadulterated cans. CDI - PIC removed to be returned. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in topping prep 1 holding above 41F. Observed all TCS foods on right side of topping prep 2 holding above 41F during inspection. See temperature chart. Airflow from back vent observed to be inconsistent and very weak in spots. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. Unit to be temporarily placed on TPHC. TPHC form provided and filled out during inspection. 72 hour VR required. Repeat. 3 pts. 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 .

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 heavily build up of food debris on bottom of prep units during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle at back handsink during inspection. Ensure all handsinks are properly supplied with waste receptacles. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. CDI - CFPM arrived halfway through inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee beverages being stored above customer foods during inspection. CDI - Beverages moved to appropriate locations. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded mozzarella prepped at 10:20am holding at 45F by 2:20pm. CDI - Mozzarella voluntarily discarded. 1.5 pts. 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 all TCS foods in left make line, right make line, and back up prep holding above 41F during inspection. See temperature chart. Ambient in top of right make line 55F. Ambient in top of left make line 43F. Ambient in back up prep 47F. All TCS foods held in units for longer than four hours voluntarily discarded. Maintenance contacted and on site during inspection. Facility allowed to utilize one make line on TPHC for the remainder of the night or until units repaired. TPHC form provided and filled out. 72 Hour VR required. 1.5 pts. 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 cut lettuce, roasted red peppers, canned chickpeas, and cut tomatoes in middle make line past their allotted 7 day hold time. CDI - All items voluntarily discarded. 0 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed open container of floor cleaner being stored next to customer single service items during inspection. CDI - PIC relocated to appropriate location. 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 mozzarella being cooled in deep, covered, stacked containers in WIC during inspection. Mozzarella missed cooling window. CDI - Mozzarella voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. 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 sliced of salami floating in wash solution in three compartment sink. Draining and cleaning of compartment necessary before utilizing to w/r/s dishes. Observed no working Min/Max thermometer on site during inspection. Acquisition or repair required. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can easily accessible to back handsink during inspection. CDI - PIC relocated trash can. 0 pts.

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 build up inside prep reach in coolers at front service counter. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of sliced tomatoes being held in prep top cooler at 43F. CDI: PIC stated tomatoes had been in unit for approximately 2 hours and placed tomatoes in WIC to rapidly cool.

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, 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 . Observed a container of artichokes from a can being held in prep top cooler date marked with a prep date of 11/04, 8 days past its expiration. CDI: PIC discarded container of artichokes. 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: 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 . Observed a covered container of sliced tomatoes cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lid to allow for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near pizza make line and near service sink. PIC stated facility is scheduled for treatment for flying insects.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go bowls being stored on dry storage shelf outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetY. Observed no food protection management certification at time of inspection. PIC demonstrated knowledge via answering questions during and at the end of inspection. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed four (4) boxes of unwashed produce (Roma tomatoes, green peppers, and two boxes of mushrooms) stored over RTE food products (black olives, cut onions, etc.) in WIC. CDI - PIC rotated unwashed produce to lower storage to prevent potential contamination. EHS provided WIC storage order chart to PIC. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) undated, non date mark exempt TCS food containers (bagged romaine lettuce and pizza cheese container) in prep line RIC 2. CDI - PIC voluntarily disposed of these items. REPEAT. Note: no escalation in point deduction. All non-date mark exempt TCS foods that had been held for greater than 24 hours were properly date marked, and fewer expired or undated food items were observed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of pre-wash placed in built in counter area. Per conversation, this is used to scrub non-food contact items (pizza tray number tents). Container was unlabeled. CDI - PIC identified container contents. EHS provided station label sticker that PIC labeled accordingly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees handling food (placing sauce on pizza, plating pizzas, etc.) with wristbands or bangles at time of inspection. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee handling food (placing sauce on pizza, etc.) with no effective hair restraints.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed out of use dough press with minor food debris and dust (flour) on its non-food contact surface at lower shelving. EHS advises facility to store out of use equipment clean; utilize dust covers or dust jackets to prevent soiling of clean, out of use equipment.

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 minor corrosion on underside shelving of kitchen area prep table. EHS advises facility resurfaces or replaces rusted or corroded non-food contact surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed automatic handsink in female restroom as inactive at time of inspection. Facility is aware of non-functioning handsink and has responded accordingly: a work order has been placed to repair sink, female restroom is labeled as out of order due to non functioning sink, and properly stocked male restroom has been labeled as a unisex room in the interim. No other plumbing issues were observed at time of inspection. REPEAT Note: No escalation in point deduction due to improvement and change of conditions since previous inspection; previously cited plumbing issues have been repaired.

5-501.111 Keep storage areas and bins for waste in good repair. Observed main dumpster with broken lid. Observed cardboard dumpster with missing door and broken drain plug. Contact waste management company and/or landlord to repair or replace heavily damaged dumpsters and dumpster components.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetY. Observed no food protection management certification at time of inspection. PIC demonstrated knowledge via answering questions during and at the end of inspection. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed (1) food employee briefly wash hands for approximately ten seconds, then turn faucet off with bare hands after hand washing. Employee began donning gloves for continued food prep. CDI - EHS coached employee on proper handwashing; employee rewashed hands. REPEAT Note: No escalation in point deduction due to noted improvements in hand washing. PIC and food employees were noted as effectively washing hands multiple times during inspection, including cited food employee. Verify that hand washing procedures are consistent and maintained.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed Roma tomatoes stored over RTE food products (black olives, cut onions, etc.) in WIC. CDI - EHS rotated unwashed produce to lower storage to prevent potential contamination. EHS provided WIC storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately five (5) recently prepared TCS food items (pesto bottles at bottle prep 1 and 2, 2 tofu bins and corn bin at prep table one) requiring date marking. CDI - Items were date marked accordingly. Note: Items requiring date marking that are to be used within 24 hours (to go cups of sauce, cheese pans, etc.) do not necessarily require date marking. If items are to held for more than the day of preparation, they are to be date marked at the end of their first day of opening. 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 two (2) undated TCS food items (roasted garlic at prep unit 1, open Calabrian chilies in WIC) and three (3) out of date TCS food items (artichokes, diced tomatoes, red peppers, set to expire 7/21 at prep top 1). CDI - PIC voluntarily disposed of these items. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 four (4) unlabeled working containers (two kreme cheese icing bottles, one olive oil bottle, one cinnamon sugar shaker). CDI - Items were labeled effectively during inspection. EHS and PIC discussed labeling methods, including directly writing on containers and station labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) fruit flies in kitchen and prep area over course of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee with wristbands at time of 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 one (1) handle of pizza dough scraper touching dough ball in pan. CDI - PIC donned gloves and removed scraper to warewashing area for effective cleaning.

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 no high temperature dish thermometer at time of inspection. A verification will occur no later than 08/04/2023.

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 minor accumulation of food soils in prep unit interiors. Clean as needed to prevent soil accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at register hand washing sink. Repair as needed to prevent leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at time of inspection. CDI - Doors were closed prior to returning to interior premises.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Persons unnessesary to food establishment are not allowed in the food preparation, food storage areas. Observed child in kitchen. CDI

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetY. PIC not certified. CDI by instruction.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee touch hair and tie shoe then proceed to handle clean gloves without washing their hands. CDI, employee rehashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after hand washing. CDI, employee rewashed hands.

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 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 pesto sauce not date marked in low reach in refrigerator. CDI, pesto sauce voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 recently prepared cut leafy greens cooling in deep covered container in walk in cooler. Observed cut Tomatoe cooling at 49 degrees F at 1:29pm. At 1:59 Tomatoe remained at 49 degrees F and in cooling process tightly covered. Observed Observed blanched garlic and oil on prep line cooling on top of prep refrigerators. CDI, covers relocated from leafy greens and recently prepared items such as cut Tomatoe and garlic and oil relocated to walk with covers partially removed to facilitate heat transfer.

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 single-service portioning containers stored in container collecting debris.

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 general cleaning needed on non food contact surfaces throughout establishment. Observed soil on shelving behind counter, insides of refrigeration equipment and shelving throughout. Observed some spillage under drink mix on floor in kitchen.

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. - REPEAT - Observed various TCS food items holding above 41F across entire top portion of pizza prep line (see temperature chart). Bottom portion of coolers all holding correctly at 41F or below. Per PIC, items were placed on line at 9am. PIC moved all TCS items to WIC to rapidly cool. PIC will be calling maintenance to come look at cooler. EHS recommends facility get lids to place over top of pizza line for when line is not in use. TPHC form given for emergency use until unit can be repaired. - VR - Verification required within 3 days to ensure proper cold holding is occurring.

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 roasted broccoli cooling in WIC in tightly covered containers. - CDI - EHS explained proper cooling methods with PIC. PIC removed lids from containers to allow for air flow around the product.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer bucket holding wiping cloths read 50ppm for quat sanitizer. Hot water was used in the bucket. Use cool water (70F or below) when mixing sanitizer buckets. - CDI - PIC emptied and refilled the sanitizer buckets with properly concentrated sanitizer (200ppm).

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee of 4-days unable to tell (or show posted written policy) EHS the five reportable foodborne illnesses and symptoms. CDI-EHS educated food employee on the five reportable foodborne symptoms and illnesses by reading their posted employee health policy. Employee stated they understood. EHS also provided PIC with employee health acknowledgment form and recommended all employees review, sign and maintain a copy of the signed form in the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed improper cold holding of various TCS food items (shredded mozzarella cheese, feta cheese, gorgonzola cheese, ricotta cheese, chicken, spicy sausage, mild sausage, pizza sauce, ham, beef, pesto and sliced tomatoes) on the top portion of the open pizza make station. EHS observed other TCS foods on the top portion at or below 41F and measured an ambient air temperature of 39F at the top portion. In addition, the bottom reach-in portion of the make station cooler is properly maintaining temperature. The facility also has a second prep unit that is properly operating. EHS believes the top portion of the make station is properly operating, but food items are being overfilled. Per PIC, food items were placed onto make station at 9:00 on 09/08. EHS observed issue around 2:15 pm on 09/08. PIC voluntarily discarded all food items. PIC stated they use to use TPHC for some TCS food items located at make station, but no longer do so. EHS recommended facility use TPHC for some of the food items including pesto. EHS and PIC discussed methods to maintain all TCS food items at 41F or below. PIC stated he will work with staff on reducing the amount of food placed into the metal pans stored on the top portion of the make station to achieve 41F or below. EHS recommended using the second prep unit which is currently not being used, but is properly operating. EHS also discussed proper cooling parameters and cooling methods with PIC. Verification visit no later than 09/17 to confirm cold holding issue at top portion of make station has been corrected. If this violation continues, EHS may require a risk control plan for cold holding or take permit action. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC unable to provide a work thin probe thermometer. Both facility thermometers were missing batteries. Install batteries or purchase new thermometers. Verification visit no later than 09/17 to verify thermometer accessibility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two front area sanitizer buckets with a quat concentration below 150 ppm (manufacturer requires 150-400 ppm quat). EHS observed proper concentrations at chemical dispensers. CDI-PIC emptied and refilled both sanitizer buckets. Observed one wet wiping cloth stored on prep table. Store all wet wiping cloths fully submerged in sanitizer bucket in-between use.

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 one scoop handle in contact of dry ingredients. Store scoops with handles above food product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single-use utensils stored directly on floor near drink station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris inside of the second pizza prep cooler. Observed cleaning needed to the drains at the 3-compartment sink/dish machine area and to the front line drain. Observed accumulation of food debris under equipment in the front make station area. Increase cleaning frequency to prevent build up. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large white lid stored on top of the hand wash sink. CDI-The lid was removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed top portion of the pizza make lines holding above 41F. The insides of the coolers are holding at correct temperatures. CDI-The items were removed and the manager is going to place a work order for the repair.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the second pizza prep cooler. Have cleaned. Observed cleaning needed to the drains at the 3-compartment sink/dish machine area and to the front line drain. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet to the back room hand sink not working. Needs repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed large dough container in sanitizer in 3 comp sink at 50 ppm QAC. CDI- drained ; utensils to be re-cleaned and sanitized

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 ranch made from buttermilk and marinara not date marked in squirt bottles on line. CDI- date amrked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility using TPHC without written procedures/labeling present. CDI- discard at 4pm

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