MOD PIZZA BEREWICK

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the facility. Take preventative measures to keep pests to a minimum. (1 pt)

4-501.11 Maintain equipment in good repair. Observed leaking cold holding units. Repair units to avoid leaking. (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 pooled water in the cold holding units due to leaking condensers. Also observed heavily soiled handles of the low boy units. (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 duty. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a total of 4 metal insert containers that were soiled with food residue. -CDI- Containers were placed to be W/R/S. Due to severity, points not taken. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.13 (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 during inspection. 10 day VERIFICATION REQUIRED*** (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 duty during inspection. A certified food protection manager shall be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager 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 a large amount of cardboard boxes being stored in front of the hand sink in the back of the facility upon arrival. -CDI- Boxes were moved. (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 2 deep metal insert containers of tomato sauce that was prepared at ambient temperature at 9:15am and sliced tomatoes that were prepared at ambient temperature at 10:08am not meet the required cooling parameters. Both products were above 41F after 4 hours of being prepared. Proper cooling was not met. -CDI- PIC voluntarily discarded the necessary items. (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 cooked peppers, roasted garlic, sliced tomatoes, and cooked chicken in the cold holding well above 41F while said to be cold holding. -CDI- PIC replaced the necessary items with new items that were at 41F or below. (0 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 deep metal insert containers of tomato sauce and 2 deep insert containers of sliced/dice tomatoes cooling in the WIC with lids on, thus preventing air from getting in to properly cool the food. -CDI- PIC voluntarily discarded the necessary food items. REPEAT*** (1 pt) 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener and several pairs of salad tongs contaminated with food debris on the food contact surfaces and stored as clean. CDI - PIC placed at 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 .

3-501.15 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 a container of chopped garlic and oil mixture cooling in the service line opentop refrigerator at 45F. PIC stated the items were removed from the WIC and prepped today. Date mark on item showed it was prepped at 11am. REPEAT. CDI - PIC moved item to WIC to rapidly cool down. 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 squirt bottles of various condiments and oils stored throughout the front counter area that were not labeled as to their contents. 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 the walls in the dishwashing/3 compartment sink area to be covered in a buildup of grime/food debris/splatter. REPEAT.

5-202.12 Provide at least 100F water at handsinks. Observed men's restroom handwash sink temping at 86F. PIC stated they would adjust the hot water output of men's handwash and call for maintenance if not properly dispensing 100F water.

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 one container sliced tomatoes that were prepped today, cooling at 46F in makeline. PIC stated that all tomatoes are brought to WIC and dropped to temp prior to being filled in the makeline. CDI-PIC voluntarily discarded item. 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 oil, vinegar, and spices (oregano, red pepper, etc) by front counter without labels of food.

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 floor drains (beer tap drain, prep sink drain, and 3 compartment sink drain) with moderate dark buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on can opener blade. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. In-use utensils at prep line exceeded 4 hours. CDI - PIC replaced utensils. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed rusted storage shelving above 3-comp sink.

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. High temp disc thermometer had dead batteries. CDI - employee pick up batteries at the store and replaced dead batteries.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed 3-comp sink sprayer hanging less than 1 inch above flood rim. CDI - PIC hung up sprayer at an adequate height.

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 an ANSI CFPM certification. Repeat

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two employees wash hands and turn the faucet off with their bare hands 4 times total. CDI-REHS educated team members on proper hand washing during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals on the shelf in secondary containers without labels attached to identify contents. CDI- Labeled during the inspection.

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 secondary bulk containers containing possibly sugar or salt without labels attached to identify contents. Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all wet wiping cloths dumper upon REHS initially identifying himself. Ensure that sanitizer in buckets are in between 200-400ppm for quat solutions. Remixed during the inspection.

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 is not a CFPM. 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 . Cheese, tomatoes, salami overstacked. CDI - Discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of onions stored on floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping food without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins observed.

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 an ANSI CFPM certification. 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 jalapeño sausage, gr. Beef, and spicy chicken sausage in the prep unit that was above 41F. PIC stated that foods had been out since the morning. CDI-foods were discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back of facility .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several containers wet nested near dish machine. CDI - PIC separated containers and slowed to air dry. REPEAT

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 an ANSI CFPM certification. -1 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken sausage in prep top unit holding above 41F Top of container read 44F and bottom of container read 41F. CDI - PIC placed item in WIC to cool down. -0 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken sausage overstacked in prep top unit. CDI - PIC removed top of sausage placed in pan in WIC to cool down. -0.5 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several containers wet nested near dish machine. CDI - PIC separated containers and slowed to air dry. -0 points

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 Facility has no thermometer for measuring sanitizing temperatures for the high temp dish machine. A VR is REQUIRED no later than 02/24/2022 to verify facility is in compliance. EHS educated PIC on requirements of the 2017 Food Code. -0 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed open door on shared dumpster. -0 points

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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a containers of sliced lettuce and mozz. Cheese that was prepped yesterday stored above 41 F. CDI- PIC discarded containers of items.

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 containers of lettuce cooling in walk-inn cooler while stacked and covered. CDI- containers were unstacked, uncovered, and allowed to properly cool.

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. Clean floors near floor drains and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. No one working currently at facility has passed an ANSI accredited test. GM is not on duty. (0 points due to the Pandemic). PIC was able to answer questions of final cook temperatures, TPHC, etc.

4-501.11 Maintain equipment in good repair. Repair water adjustment on faucet at 3-comp sink. Replaced torn gasket on cooler at dressing station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers and equipment in kitchen area.

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. Clean floors in kitchen and dish room areas. Clean splash from walls behind prep stations. 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. Repair leaking coming from behind walls in men's room.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no certified food protection manager present at the time of inspection. PIC with very limited knowledge of food safety- did not know cooling parameters, cold holding procedures, TPHC, etc.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee working at 3-vat sink come to front line, put on gloves, and begin to prepare salad for customer. CDI: EHS provided education and food employee washed hands and put on new gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees change tasks without washing hands. CDI: EHS provided education on glove changing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean above prep table/sink soiled with food waste. CDI: Sent knives to be washed and sanitized.

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 sliced tomatoes cooling in walk-in cooler(WIC) that were not going to meet cooling parameters- tomatoes placed in WIC at approx. 9am and temped 43F at 1pm. Cooling procedure altered and product placed in freezer for rapid cooling. CDI: PIC removed plastic wrap and placed product in freezer. Product reached 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep top being held above 41F with no TPHC procedures in place. Foods placed in prep top at 10am at 41F. CDI: PIC agreed to use TPHC and to discard food at 4pm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed white bucket of solution used for soaking pizza label numbers with no label on it. CDI: PIC labeled bucket.

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 sliced tomatoes cooling in WIC that were not meeting cooling parameters- 43F at end of 4 hour cooling period. Sliced tomatoes covered with plastic wrap during cooling. CDI: Education provided and PIC removed plastic wrap and placed product into freezer. Product cooled to 41F.

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 bottle of butter stored on prep top. CDI: PIC provided label.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer bucket stored on floor next to prep top.