LEVANTES PIZZA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta cheese and sliced salami at 44F inside make-top lowboy, and first lowboy on the right when entering kitchen, respectively. CDI- Salami rapidly cooled. Likely out of temp due to loading of many items on TPHC into top and bottom in the last 15 minutes. Ambient temp in unit observed at 36F. PIC voluntarily disposed ricotta, which was almost empty, to open new container. (-0)

REPEAT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two fryer baskets with severely deteriorated wire coming apart from the metal frame. PIC states replacements have been ordered. (-1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used whisk in hand sink basin closest to walk ins. CDI- Whisk brought to ware-washing, sink sanitized. EHS advises staff not to use hand sinks for dump purposes. (-1)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time label for softened margarine with herbs on prep top. CDI- EHS confirmed start time and allowed labeling for TPHC. All other TPHC items observed with proper labels. (-0)

REPEAT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed all 4 fryer baskets with deteriorating metal wire which is coming apart from frame. Replace all four at earliest opportunity. (-1)

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification for employee training on the health and reporting agreement. PIC responds correctly to questions about employee health and county poster is available onsite. EHS requests PIC provide signed copies by email or text within 10 days. (-0) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed tomato sauce reheated in the microwave reach 108F before attempted transition to hot holding cabinet. CDI- Sauce reheated to >165F before beginning hot hold. EHS advises PIC to portion sauce into cups after microwaving, if small portions boiling over prevents proper microwave reheating. Reheated tomato sauce can be placed into portioned cups afterwards. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sani-bucket of 200ppm chlorine. CDI- PIC dilutes to proper concentration. (-0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two metal fryer baskets in deteriorated condition, one no longer safe to use. CDI- PIC removes unusable basket from fryer, will carefully monitor second basket for imminent replacement. (-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. Observed black residue on metal frame of soda machine near nozzles. CDI- PIC cleans and sanitizes outside of soda machine. (-0)

REPEAT. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler enter WIC and return to food prep without washing hands. CDI- Food handler washes hands before donning gloves. PIC asked to refresh staff knowledge of when to wash hands. (-2)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed tomato sauce beside raw chicken in WIC. CDI- PIC segregates RTE food from raw. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in various coolers above 41F. CDI- PIC rapidly cools all items (moved from walk in today, observed at 41F or below this morning on PIC temp log). EHS observed all coolers in good condition and discussed TPHC at length with PIC. See general comments. (-1.5)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor near hand sink upon entrance to kitchen. CDI- Sanitizer bucket emptied and not to be stored on ground going forward. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at toilet in single-person women’s restroom. Restroom remains usable. (-0)

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage on prep surface. CDI- Food employee removed the drink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee going into walk-in cooler with gloves, not change gloves after leaving walk -in cooler and go to prep food. Employees must wash their hands after engaging in any activity that contaminates hands. CDI- Employee washed hands correctly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch shredded cheese with their barehands. PIC stated that cheese was used for Caesar Salad. CDI- PIC voluntarily discarded the cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with visible food debris stored as clean. CDI- Item was taken to dish area to be w/r/s. **REPEAT** 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employees spray chlorine sanitizer on ice wand and let the sanitizer sit for approximately 5 seconds and rinsing it off. EHS advised PIC of correct method for sanitizing equipment. CDI- PIC correctly sanitized the equipment. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that facility is holding Bolognese meat sauce on TPHC without having written procedures for the product. 10-day VR Required. See comments. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed fresh mozzarella past the 4 hour mark for TPHC. The product was not discarded, the sticker was changed. CDI- Product was voluntarily discarded. 10-day VR Required. See comments.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of chlorine sanitizer at over 200ppm. PIC was using sanitizer to spray ice wands after washing. CDI- PIC corrected sanitizer concentration and rewashed, rinsed, and sanitized ice wands.

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 chicken cooling in a deep container with plastic wrap tightly covering the product in the walk-in cooler. EHS observed a 3 degree temperature change over 60 minutes. EHS advised PIC of proper cooling methods. CDI- Product was placed uncovered into the walk in freezer to rapidly cool. **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 .

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout the facility. Repair or replace as soon as possible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a deli slicer and cheese shredding attachment stored as clean with visible food debris. CDI- PIC took items to the dish area to be washed/rinsed/sanitized. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large container of tomato sauce in the WIC holding temperature at 52F. The food has been prepared 02/17 and was cooling. This items missed the window for cooling. CDI- Tomato sauce was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a clear container with Tylenol above a prep surface. EHS observed another bottle of medication above the pizza prep area. CDI- PIC relocated the medication and EHS provided education about where to store medication.

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 large, deep container of tomato sauce with a tight fitting lid cooling in the WIC. Item temped at 52F. CDI- Tomato sauce was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee in active food prep without a hair net. All employees engaging in food prep must wear a hair restraint.

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 a spoon with the handle in the chopped garlic container in the lowboy. CDI- PIC removed the spoon.

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle not operable in food preparation sink so that only cold water is available. Repair handle to provide hot and cold water at sink. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in various locations throughout the kitchen. Employee food was stored with single service items. CDI- Items were relocated as to not contaminate food or single service items. EHS provided education about proper employee item storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket with 0ppm chlorine. CDI- bucket emptied and refilled. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in bottom of pizza prep unit holding 44-46F. Ambient air temp of cooler observed at 46F. See temperature chart. CDI- all TCS foods in unit above 41F for greater than 4 hours were discarded. Items recently placed in unit that were 41F or below were relocated to walk in cooler. Verification required to check repair of cooler..

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed multiple food items in various coolers marked with 4 hour hold time however, foods were not discarded at end time. Most food items were holding below 41F. Food items above 41F were discarded. PIC stated that items are saved if they can be cooked or used on pizzas. Verification required to review overall TPHC procedures to ensure that foods are discarded if held above 41F for greater than 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals without labels. CDI- bottles labeled with name of contents.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 2 open packages of pre-cooked chicken thawing on drainboard of 3 compartment sink at 76F. CDI- chicken cut and placed in walk in cooler to cool.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed open packages of pre-cooked chicken thawing on drainboard of 3 compartment sink with dirty utensil. CDI- relocated prep to food prep sink.

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle missing from food preparation sink so that only cold water is available. Repair/replace missing handle to provide hot and cold water at sink,

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids broken/missing.

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. Observed wall mounted fan with dust accumulation on fan and ceiling around fan.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep surface upon arrival. Observed wallet, keys and cell phone stored on shelf above pizza prep unit.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed whisk stored in handwashing sink. CDI, equipment removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed mushrooms and peppers located over RTE foods in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - Observed large tub of sauce cooling in walk in cooler from prior evening at 56 degrees F. CDI, sauce 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 large tub of sauce cooling in walk in cooler from prior evening at 56 degrees F. CDI, sauce 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid and door missing,.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sign missing from hand washing sink in men’s restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw eggs stored over RTE food in walk in cooler. CDI, eggs relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sausage and various cheeses held between 47-49 degrees F at pizza prep station. Ambient air temperature measured 51 degrees F. CDI items not held on TPHC relocated to working refrigeration unit. Vr to follow up and ensure calibration of pizza prep refrigerator. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed food item held on TPHC not labeled with time. CDI. Observed marinara sauce held on Time control according to PIC but no written procedures prepared and item not identified with start or end time. CDI, time procedures provided and completed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bucket of degreaser not labeled. CDI, container labeled.

5-501.17 Provide a covered waste bin in female restrooms. Observed cover removed from waste bin in female restroom.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed current written employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy provided. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - Observed some cheese residue on back of blade of slicer and hasn’t been cleaned or used today according to staff. CDI, operator disassembled for cleaning and sanitizing. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed deep container of sauce cooling from day prior at 63 degrees F. CDI, sauce 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 house made sauce cooling in deep container from day before at 63 degrees F. CDI, sauce voluntarily discarded. Cooling handout provided to PIC. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meatball thawing on prep table. CDI, meatballs relocated to walk in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket stored on ground.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed three drinks stored on prep stations. Ensure that drinks are stored in a manner that if spilled will prevent any possible contamination from occurring. CDI- REHS removed drinks during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed labels attached to some dishes after previously cleaning. Ensure that dishes are fully cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 10ppm. CDI-sanitizer was replaced and new concentration was 100ppm.

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 feta cheese inside of the prep unit at a temperature of 45F. Feta cheese was moved to walk in cooler to cool below temperature threshold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that chemicals placed in secondary containers are labeled with the common name of the chemicals contents. Observed two spray bottles holding degreaser and bleach without labels present. CDI- Spray bottles were 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 powdered sugar in shaker seasoning cup without label attached. Observed oil and icing above the prep station in secondary containers without label present. Ensure that items are labeled once placed inside of secondary containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that chemicals placed in secondary containers are labeled with the common name of the chemicals contents. Observed two spray bottles holding degreaser without labels present. CDI- Spray bottles were 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 powdered sugar in shaker seasoning cup without label attached. Observed oil above the prep station without label present. Ensure that items are labeled once placed inside of secondary containers.

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 handle making direct contact with pizza sauce inside of prep unit. CDI- Handle was removed from sauce using thermometer.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service items being stored incorrectly. CDI-items were inverted so as to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed torn gasket inside of reach in unit door. Replace as needed to maintain tight seals.

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 red peppers and bell peppers in the cold drawer above 41F. CDI-foods were put into the WIC to rapidly cool down.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service items being stored incorrectly. CDI-items were inverted so as to prevent contamination.

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: http://meck.co/FoodSafety Observed no procedures for vomiting and diarrheal events. EHS provided documents.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping rags in hand sink behind front counter. CDI-rags were removed from sink.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed salami being stored in a paper towel in the reach in cooler. CDI-salami was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 10ppm. CDI-sanitizer was replaced and new concentration was 100ppm.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service items being stored incorrectly. CDI-items were inverted so as to prevent contamination.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on prep surface of kitchen. CDI: drink was discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use cell phone with gloves on and continue to handling food after cell phone use without changing gloves and properly washing hands. CDI: gloves were removed; education provided; hands were properly washed. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed employee use knife to cut into cucumber that still had plastic on. Employee did not wash knife before using it to sliced cucumber again after plastic was removed. CDI: knife was washed properly; education provided. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some food uncovered inside the walk-in cooler that was not in the cooling process. CDI: food was properly covered. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed boiled eggs and tomatoes being prepared at 3-comp sink while dirty dishes were in sink. CDI: discussion with PIC to use available prep sink for preparation of food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plastic lids stored inside sanitizing basin of 3-compartment sink. CDI: lids were removed and stored inside wash water.

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. Observed TPHC times not being documented properly. Time was marked for a later time when TPHC hadn’t started. Discussion with PIC that time starts when that item leaves temperature control. CDI: times were marked 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 several items inside pizza prep cooler after prep drawers including broccoli, cooked peppers not being cooled back down prior to placing back in the units. Observed large container of penne pasta and sliced tomatoes cooling while tightly covered inside walk-in cooler. After 2nd cooling temp check items only went down by 1 - 2 degrees within 50 minutes. CDI: had PIC uncover items and separate into shallow portions.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside prep coolers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces while not in 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 spoon handle stored in direct contact with ricotta cheese.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked on shelf next to pizza conveyer oven.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep surface inside kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed broccoli and spinach in the cold drawer that were above 41F. CDI-foods were put into the WIC to cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in kitchen without hairnets on.

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 Observed no beginning and end times on the veggies at the pizza station. CDI-times were placed onto food containers.

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 pasta that was cooked earlier today that was cooling in the WIC while wrapped. Container was also overfilled with pasta. CDI-pasta was separated into separate containers and was left uncovered. Observed fresh mozzarella cheese and eggs that were wrapped and cooling in the prep unit and were above 41F. Foods were prepared right before EHS arrived. CDI-Both products were unwrapped and moved to the WIC to quickly cool.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored with clean food utensils.

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 two employees wash hand and recontaminate on handles. CDI- coached; rewashed

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bare hand raking of ingredients to make pizzas. Violation is for ingredients left behind not ingredients placed on the pizza that was immediately cooked to 179F. CDI- coached; alternative methods recomended

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over tomatoes and raw eggs over other ready to eat foods. CDI- reorganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced toamtoes above 41F. Predominantly good temps throughout no points CDI- temp TPHC

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 good date marking throughout with a few containers of food missing dates or had been inadvertantly removed . CDI- date marked 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 container of bolognaise date amrked 10/16. CDi- voluntarily disacarded

4-501.11 Maintain equipment in good repair. Observed excessive ice accumulation around heat strip to freezer door. All temps good and unit cold holding.