MOD PIZZA RIVERGATE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a large amount of tongs, metal insert containers, serving spoons, and the can opener blade to be stored as clean on the clean dish racks above and adjacent to the 3 compartment sink and to have food debris on their food contact surfaces. REPEAT. CDI - Moved to the 3 compartment sink to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed squirt bottles of ranch and sherry dijon vinaigrette (containing garlic and oil) to be at temperatures of 44-51F in the service line lowboy refrigerator. PIC stated that it is an item that is moved in and out of the refrigerator often and the door to the lowboy does not always shut properly due to the gaskets, which causes temperature issues sometimes. PIC was unsure of how long the items were out of temperature and they all possessed prep date marks from 6/9. REPEAT. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed all shakers and metal bowls used to hold various toppings and seasonings at the front counter area to not have labels as to their contents. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed the gasket to the front counter lowboy refrigerator to be detached from the door, which causes the door to not always shut properly.

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 interior surfaces of the cookline lowboy refrigerators, gaskets, and the opentop refrigerators to have accumulations of food debris/grime. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival. 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 No employee health policy could be provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit and diarrheal event procedure could be provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Employee drink was observed stored on shelf in walk-in cooler with containers of food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several pans stacked with label stickers on. Vegetable dicer and slicer, and cutting boards observed with food debris on them. CDI - Items were placed in dish area to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch and pizza sauce above 41F in reach-in cooler. Milks in display cooler were also above 41 F. CDI-PIC voluntarily discarded the milks. Ranch and sauce were placed on TPHC. 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). Opened packages of cooked ham, sausage, Canadian bacon, and lettuce were not date marked. Per PIC, the proteins were opened today. Dated during inspection. PIC did not know when the lettuce was opened and was discarded during the inspection. 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 .

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep scarring.

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 A thermometer for the warewashing machine could not be provided.

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. Inside of equipment and shelving in kitchen has build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open at time of inspection.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two items (Canadian bacon and cut lettuce) above 41F in makeline (see temp chart). All other TCS items in all units were 41F and below. CDI-PIC voluntarily discarded items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bowls of spices on makeline including oregano and red pepper, etc. PIC added labels for spices. Repeat.

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 minor build up near beer tap drain by makeline, prep sink drain, wall above 3 comp sink, and WIC floor below shelving. PIC stated that locations were next to be cleaned and that facility cleans floors, walls, and ceilings at a minimum of once a week and usually more often.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 diced tomatoes and spinach with no cooling rate change and 0.06 cooling rate change respectively and cooling with lids on in the prep top and WIC. CDI-PIC removed lids for foods to rapidly cool and moved diced tomatoes to WIC. EHS spoke with PIC about leaving foods covered during cooling process to allow for the maximum transfer of heat and prevent the room temperature air being trapped in the containers after prep is completed. 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 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 sugar and flour in bulk, working containers without labels. PIC added labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in near mop sink and back of the kitchen. PIC mentioned that facility is in the process of balming area. Repeat, but points not escalated due to improvement from previous inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is a CFPM, but the accreditation expired in August and PIC is currently undergoing re-certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prepped chicken in the low boy and cut lettuce in the WIC with no ambient cooling rate change. CDI-PIC removed lids to prepped chicken and cut lettuce to allow for transfer of heat, both chicken and cut lettuce reached 41F 75 mins later and under 4 hours. EHS spoke with PIC about removing lids and placing prepped TCS foods (meats, cheeses, tomatoes, and lettuce) with no lid in the WIC to allow for the best transfer of heat and to cover foods once they reach 41F. 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 .

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf. Observed dish plate thermometer without battery. VR within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed moderate amount of fruit flies in the back area by the can wash. Establishments receives monthly pest control. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap in need of changing out.

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 two dented cans stored with undented cans. CDI-PIC voluntarily discarded cans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several pans stacked in clean dish area with food debris on inside surfaces. CDI - Pans were placed in dish area to be w/r/s. - 1.5 -

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, diced tomatoes, sliced tomatoes in the reach in that were under 41F. Items were prepped earlier in the day and were being stored as back ups. CDI- items were placed into the WIC to cool down. Observed chicken, Canadian bacon, sausage and gr beef on serving line that were above 41F. CDI-items were placed on ice to rapidly cool down. 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 roasted peppers, and corn in WIC cooling while covered with plastic wrap CDI - PIC uncovered containers and allowed to cool quickly. Items schooled to 41F before end of inspections.

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 working containers of sauces, oils and seasonings not labeled.

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 does not have CFPM certification at facility. -1 points

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 salad mix in RIC near prep line holding at 45F. Container was dated 4/13/22. CDI - PIC discarded lettuce. -1.5 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 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 mozzarella cheese, artichokes and spring mix prepared within the last 4 hours, covered and cooling in WIC, mozzarella in RIC. CDI - PIC uncovered containers and allowed to cool quickly. Items schooled to 41F by before end of inspections. EHS educated PIC on keeping foods uncovered while cooling. -0 points

4-501.11 Maintain equipment in good repair. -C Observed prep unit stored near bathrooms. PIC stated equipment is broken and is waiting to be picked up. Remove equipment. -0.5 points

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. -C Observed minor dust buildup on vents under hood. Increase frequency of cleaning. REPEAT -1 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. 2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Food debris and stickers on interior of containers stored in clean area. VR- facility has up to ten days to clean items and put in place procedure to prevent this..

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tomatoes stored on the floor near prep sink. CDI- PIC placed box of tomatoes on the shelf.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units, ovens, and shelving in kitchen areas. REPEAT (full points)

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on faces of equipment and other non food contact surfaces.

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 build up of black debris at three compartment sink area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Manager on site does not yet have food protection manager certification. Facility within grace period of new permit. Work towards gaining certification.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer dispenser at 3 comp sink is malfunctioning; dispensing quat sanitizer at 50ppm (should be dispensing at 200-400ppm). CDI - Facility will mix sanitizer concentrate and water by hand and verify strength with test strips in interim until repair. Manager to call for service.

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 A small pan of roasted garlic was found cooling in the make line. CDI - Roasted garlic moved to walk in cooler for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans wet stacked on drying rack. Separated to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from walk in cooler shelves and crumbs from make line cooler door gaskets.