MOD PIZZA MATTHEWS

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education provided. REPEAT For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. OBSERVED no soap at one of the hand sinks during inspection. CDI. PIC replaced. One of the hand sinks had soap and functions as intended.

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

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sinks blocked by boxes and a garbage can. CDI-all moved. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

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 shleves in need of cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. Some trash on ground needs cleaning up. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster in the back.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sinks blocked by boxes and a garbage can. CDI-all moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed anchovies on prep unit in their metal tin in the pan. Anchovies need to be removed from their packaging before going into pan to maintain < 41F. CDI-voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 opened packages of Canadian bacon, spicy chicken crumbles, sausage crumbles, and pan of roasted red peppers in WIC all missing date marks. CDI: PIC labeled Canadian bacon, crumbles, and peppers as they were opened within the last 24 hours. REPEAT.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed pizza screens stored in damaged garbage cans with debris at bottom.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. Some trash on ground needs cleaning up.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility without written procedures for clean up of vomiting or diarrheal events. CDI: EHS provided a copy.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 Canadian bacon being held in prep top cooler and open packages of beef crumbles and Italian sausage crumbles in WIC all missing date marks. CDI: PIC labeled sausage and beef crumbles as they were opened within the last 24 hours and voluntarily discarded Canadian bacon. REPEAT.

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 one dented can being stored on dry storage shelf amongst non dented cans. CDI: PIC separated dented can.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two employees thoroughly wash hands with soap and water and use bare hands to push lever for paper towel dispenser before returning to handle food. CDI: Employees rewashed hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 containers of cooked corn and ready to eat chickpeas in prep top cooler and open bags of RTE chicken, sausage, ham and ground beef in WIC all missing date marks. CDI: PIC date marked all open bags in WIC as they were opened yesterday and voluntarily discarded corn and chickpeas. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee speaker and an employee sweatshirt being stored on shelves amongst clean equipment. CDI: PIC removed items.

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 facility without a certified food protection manager onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths and sponges being stored in hand sink at front prep area. CDI: Employee removed items.

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, 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed roasted red peppers portioned into 2 containers from a can this morning cooling in covered containers still at 44F after 6 hours. CDI: PIC voluntarily discarded roasted red peppers. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 1 working bottle of tomato sauce being held in low boy RI cooler at 62F. PIC stated bottle is pulled from cooler during busy hours and placed in ice bath on counter. CDI: Bottle was placed in WIC to rapidly cool. EHS discussed using a larger container for ice bath to cover majority of working bottles.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 an open bag of spicy chicken in WIC with no date mark. PIC stated bag was opened this morning. Observed overall good date marking system. CDI: PIC date marked bag.

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 roasted red peppers portioned into 2 containers from a can this morning cooling in covered containers still at 44F after 6 hours. CDI: PIC voluntarily discarded roasted red peppers. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food being stored on floor in WIF. CDI: PIC placed boxes on shelf.

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 facility without a certified food protection manager onsite during inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stool and rolling trash can in front of hand sink in the kitchen. CDI: stool and trash can were moved.

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 2 containers of pizza sauce prepped around 8 this morning still above 41F. PIC stated items were received at room temperature earlier this morning, sauce was prepped and placed in walk in cooler with lids on. CDI: items were voluntarily discarded. For more information, please visit: http://meck.co/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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of sanitizer not labeled. CDI: PIC labeled bottle.

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 marinara sauce prepped this morning from room temperature, PIC stated items were placed in walk in cooler with lids on. Cdi: items were voluntarily discarded. EHS and PIC discussed proper 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 spices on front counter not labeled. CDI: PIC labeled items

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects near mop sink area.

REPEAT 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 max/min thermometer not working. VR required within 10 days.

REPEAT 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 flooring throughout facility with chipping, especially near walk in cooler and make line. Areas are not smooth and easily cleanable.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed strawberries being stored over washed broccoli in walk in cooler. CDI: PIC rearranged storage order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple items on the prep line above 41F. PIC stated items were held in the unit overnight. PIC voluntarily discarded items. VR is required by 9/1. Risk control plan will be implemented for long term compliance.

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 lettuce in walk in cooler cooling with lids on. CDI: Lids were removed for quicker cooling. Points not escalated due to improvement in cooling methods.

REPEAT 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 a thermometer that was not working during inspection. VR required to ensure thermometer is working.

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 the prep line under the food pans in need of cleaning.

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

REPEAT 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 flooring throughout facility with chipping especially near walk in cooler. Areas are not smooth and easily cleanable.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf Observed several priority violations out and PIC unable to correctly respond to inspector questions regarding safe procedures.

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 certified food protection manager on site.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no written health policy with all 6 illnesses that shows employee responsibility to report illnesses, symptoms, and exposure. CDI: EHS provided PIC with a paper copy of the update policy.

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 chick peas cooling in cooler from yesterday above 41F. CDI: Product was voluntarily discarded. Observed roasted red peppers at 48F in reach in and walk in with 30 min left to cool down. Product was tightly covered. CDI: Items uncovered and rapidly cooled in the walk in to 41F. 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed grilled/roasted broccoli and garlic in walk in cooler and reach in cooler cooling with 30 min left to cool down At 54F and 59F respectively. CDI: Products uncovered and rapidly cooled to 41F in the walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS sauces at finishing station above 41F. CDI: Items voluntarily discarded. PIC filled out TPHC form for the TCS sauces so that during peak times, items can be held on the counter. Otherwise, PIC stated that sauces will be held in the reach in cooler. EHS reminded PIC that any TCS sauces pulled out for TPHC must be discarded at the end of the recorded time. Observed several items in prep top above 41F at start of inspection. Items were prepared yesterday. CDI: EHS retemped items 30 min later and product was at 41F. EHS advised PIC to have cooler looked at for extended defrost or PM to make sure that cooler maintains food at 41F and below at all times. REPEAT VIOLATION

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chick peas, broccoli, roasted garlic, and roasted red peppers tightly covered and cooling in both walk in and reach in. CDI: Items were vented and rapidly cooled in walk in cooler. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed uncovered bulk container of sugar under prep table.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed employee items stored over single use items in storage area.

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 max read thermometer on site. CDI: EHS explained to PIC that they must obtain a lollipop max read thermometer, dish plate/dish temp thermometer, or disposable thermo labels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster and one door open part way. EHS advised PIC to tell manager that the dumpster needs to be replaced and to work with property management on this task as this is a shared dumpster.

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 flooring throughout high traffic areas in restaurant and walk in cooler is pitted and no longer smooth and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site upon arrival did not demonstrate that they have ANSI accredited certified food protection while on-site. Manager stated that they are scheduled for class. Facility recently permitted. CDI by instruction.

2-301.12 Cleaning Procedure - P - Observed 2 employees not vigorously rub hands for required time when washing hands. CDI by instruction. Some improvement since last inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce over RTE foods in WIC. CDI foods relocated for proper storage. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P -- Observed several TCS foods on top make line above 41 degrees F. See temperature observations above. Manager stated will implement Time as a Public Health Control for RTE/ TCS foods held on top of make line. TPHC handout provided and completed for top of make line while on-site. Repeat.

General Comment: 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 6 hours shall be discarded. -P/Pf - Manager stated that they used TPHC process for foods but did not have written procedures for process. TPHC procedures completed on-site.

3-501.15 Cooling Methods - PF - Observed cut tomatoe cooling in covered container at 42 degrees F. CDI, tomatoe cover removed to facilitate heat transfer.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC and other food employee recontaminate hands on handles after washing. CDI- coached ; hands rewashed 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed no hand wash before donning gloves. CDI- hands washed ; new gloves donned

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwshed tomatoes over ready to eat foods. CDI- re-organized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris on utensils stored as clean. CDI- removed to re-wash

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many TCS foods cold holding above 41F ( see temp chart).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open box of ss cups on floor. Removed to shelf. Employee placed back on floor. Removed again.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed improper cleaning of food contact surfaces. Coached