MOD PIZZA BALLANTYNE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed tongs, metal containers and plates stored as clean with food and splash residue. CDI - PIC moved items to 3-comp sink for 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of peppers and pizza sauce on floor of WIC. CDI - PIC moved items to shelves.

-REPEAT- 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 interior and exterior surfaces of reach in units throughout kitchen area accumulating large amount of food residue and debris. Observed debris accumulation on top of dish machine. PIC to address cleaning frequency to avoid debris accumulation.

-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 concrete flooring throughout kitchen area missing proper sealant. Concrete floors shall be sealed so that the floors are non-absorbent.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC assigned to fill in store today due to previous manager leaving facility. PIC was knowledgeable about employee health policy and explained the correct process for training but could not locate documents for employee health during inspection. EHS will email copies of employee reporting agreement and PIC shall have employees review and sign. Signed copies shall be retained in store for next inspection. 10-day VR required. (1) 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 PIC could not locate V&D procedures. CDI - EHS provided copy of V&D cleanup procedure. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed on bucket of sanitizer holding in use wiping cloths at 0ppm, observed a second bucket at 100ppm. Manufacturer instructions state sanitizer shall be at least 150ppm to properly sanitize. CDI - PIC remade buckets at correct concentration of 150ppm. (0.5)

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. EHS observed interior of reach in units throughout kitchen area accumulating large amount of food residue and debris. Increase cleaning frequency to avoid accumulation. (0.5)

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. EHS observed concrete flooring throughout kitchen area missing proper sealant. Concrete floors shall be sealed so that the floors are non-absorbent. (0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS pizza toppings on the far right of make top between 43F-48F. Make top ambient temperature observed at 41F. CDI- PIC relocates items to WIC for rapid cooling. EHS discusses TPHC with PIC and provides temporary procedures if he wishes to use time instead of temperature control. EHS also recommends having make-top serviced to lower the ambient temperature if cold holding is used. (-3) 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 .

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflow of garbage and cardboard boxes at shared dumpster area. Increased pickups to prevent overflow is recommended. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large strainer with lettuce inside and two knives with food residue on blade. CDI- Employee rewashes and sanitizes dishes. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli and pesto sauce at make top above 41F. CDI- PIC disposes of items. REPEAT. (-3)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0PPM Quat mixture at front. CDI- PIC remixes to proper concentration. (-.05)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle down inside sugar stored in large container. CDI- PIC removes scoop. (-0)

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 device for measuring the temperature of food contact surfaces inside hot water dish machine. Provide at earliest opportunity. 10 day VR required. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at men’s handsink. Dispenser is broken and not dispensing. Stack placed on top of dispenser until repaired. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in flip top coolers recorded above 41F, CDI - Discarded. Unit was holding at 45F, Repair called for unit. Food will be held on TPHC. 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

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

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 and diced tomatoes in walk-in with lid covered. Food temped around 62F. No temperature change was observed after 40 min. Items were uncovered and placed under direct ventilation in walk-in cooler. CDI 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in sanitizer solution below 200ppm QAC. Recommended refilling sanitizer buckets more frequently.

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 cleaning needed in bottom of prep line reach-in cooler - some condensation and water buildup in bottom of prep cooler.

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. No CFPM on site during inspection. CDI-Food manager arrived during inspection. -REPEAT VIOLATION-

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 roasted broccoli at pizza make line out of cold holding temperature (see temperature chart). CDI-Broccoli was discarded since held overnight.

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 food employee place recently prepped diced tomatoes in walk in cooler with tight fitting lids. CDI-Food employee removed lids for rapid cooling.

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 walk in cooler handle as well as gaskets throughout facility with food debris and in need of cleaning.

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 food debris on floors throughout facility.

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. No CFPM on site during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering.

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

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 two pans of roasted garlic and three pans of red sauce in cooling process in WIC but items did not reach 41F in 4 hours. CDI - Items voluntarily discarded. Ambient air of WIC is 39F but unit may have been on defrost during the cooling process. All other items are right at 41F. VR to be done by 3/6/21.

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 roasted garlic, roasted broccoli, and roasted corn dated with the day they panned it, not the date the items were roasted. Also observed anchovies and pesto not date marked. CDI - Labels corrected and labeled properly.

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 roasted garlic and red sauce cooling covered tightly with lids. CDI - Items voluntarily discarded due to not meeting cooling parameters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside back up prep unit. No signature needed due to COVID-19 guidelines.

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 in front dough prep walk to walk in cooler and back without changing gloves or washing hands. CDI- through instruction

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working in front dough prep walk to walk in cooler and back without changing gloves or washing hands. CDI- through instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs and slicer stored as clean with food residue on them- referred to PIC to re-clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold holding above 41F. CDI- temporary TPHC and VR

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