LIBRETTO'S PIZZERIA - BALLANTYNE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee filling a flower watering pot at hand sink next to dish pit. CDI: EHS stopped employee and provided education. Employee filled pot at 3 compartment sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored above a container of raw broccoli in reach in prep cooler. CDI: PIC re-arranged items to proper storage order.

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 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 . Observed several covered hotel pans of pizza sauce cooling in walk in cooler from the previous day that measured between 46F - 51F. CDI: PIC voluntarily discarded all hotel pans of sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of diced tomatoes and roasted garlic being stored in pizza flip top cooler and containers of shredded cheese and pepperoni being held in prep reach in of same unit all above 41F. See temp chart. All other TCS items in unit were in required temperature. CDI: PIC voluntarily discarded items. 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: 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 several covered hotel pans of pizza sauce cooling in walk in cooler from the previous day not meet cooling parameters, 3 deep covered plastic buckets of pizza sauce cooling in walk in freezer, a covered metal container of ground sausage cooling in walk in cooler and containers of sliced pastrami and sliced roast beef cooling in individually portioned bags tightly packed in walk in cooler in which all items were cooling at a rate insufficient to reach cooling parameters. CDI: PIC voluntarily discarded sauce cooling since yesterday, spread out sausage, pastrami and roast beef on sheet trays and placed in walk in freezer to rapidly cool and transferred pizza sauce that was prepared today to metal hotel pans uncovered in walk in freezer to rapidly cool.

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 a few working squeeze bottles of sauces and condiments being stored in back prep area unlabeled. CDI: PIC labeled bottles.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed containers of lunch meats, cheeses, raw chicken and other food items being stored in glass door merchandiser cooler in back prep area and containers of ranch and blue cheese dressing being stored in another merchandiser cooler at front counter. Replace glass door merchandiser coolers with an ANSI certified or equivalent cooler. REPEAT.

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 grout worn away in between floor tiles in front of pizza ovens and in front of hand sink near dish pit. Replace worn away grout in between tiles.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer concentration level at 0ppm output from dish machine. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of diced tomatoes being held at 49F in pizza prep flip top and a bus tub of shredded cheese being held at 45F in pizza reach in cooler. CDI: PIC voluntarily discarded tomatoes and placed shredded cheese in walk in freezer to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 one container of rigatoni noodles being held in prep flip top cooler without a date mark. CDI: PIC traced rigatoni to a large source container in walk in cooler and date marked container of rigatoni.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use aluminum containers being stored outside of their original packaging right side up on dry storage shelf. CDI: PIC inverted containers to protect against contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed containers of lunch meats, cheeses, raw chicken and other food items being stored in glass door merchandiser cooler in back prep area. Replace glass door merchandiser cooler with an ANSI certified or equivalent cooler.

5-205.15 Maintain a plumbing system in good repair. Observed leak from faucet fixture at 3 compartment sink. Repair leak.

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 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 Observed employee slicing tomatoes with bare hands. Tomatoes were placed in a container in salad prep cooler and used for ready to eat salads. CDI: Tomatoes were discarded by PIC and employee was instructed to use gloves to handle ready to eat foods.

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 an uncovered bus tub of wings cooling in WIF at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC spread wings out on a sheet tray and placed back in WIF to rapidly cool.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops being stored in large containers of flour and sugar in which handles of scoops were resting in food. CDI: PIC repositioned scoops so that handles were above the food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in utensils being held in a container of water in hot holding unit in which temperature of water measured 119F and water had soil accumulation. CDI: PIC removed utensils and returned to be W/R/S. PIC stated they will not hold utensils in water in future.

4-501.11 Maintain equipment in good repair. Observed missing handle for lid of salad prep cooler near pizza ovens. Replace missing handle.

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 build up on shelving in WIC. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink upon arrival for inspection. CDI: PIC restocked dispenser with paper towels.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans of chickpeas being stored on dry storage shelf amongst non dented cans. CDI: PIC voluntarily discarded dented cans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw calamari being held on a shelf in walk in cooler above a container of ready to eat wings. CDI: PIC restocked dispenser-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS food items being held in salad prep cooler both in top and bottom sections all being held above 41F. PIC voluntarily discarded all items and submitted a service request to have unit evaluated. VERIFICATION REQUIRED within 3 days to ensure proper cold holding.

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). 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 ground beef and meatballs being held in pizza make flip top cooler and a container of wings being held in prep reach in cooler all missing date marks. CDI: PIC date marked all items as ground beef and meatballs were pulled from larger batches in walk in cooler and wings were prepared this morning. REPEAT.

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 all pizzas and garlic knots being held on TPHC at front counter without a time marked to indicate when the 4 hour period has elapsed. CDI: Employee marked all items with start time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of windex and a spray bottle of detergent both unlabeled. CDI: Employees labeled both items.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment and utensils being stored on clean storage shelf directly next to hand sink near dish machine in which there is no splash guard in between hand sink and clean utensils. Install a splash guard on left side of hand sink to prevent contamination of clean equipment.

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 3 large plastic containers of pizza sauce and 2 metal containers of marinara sauce that had been made the day prior to the inspection above 41F. Items did not meet the necessary cooling parameters. -CDI- PIC voluntarily discarded the necessary items. (1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple items that were incorrectly date marked in the flip top units. The items were date marked with the date they were placed in the unit and not the date they were cooked/prepared. -CDI- PIC correctly labeled the necessary items. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 3 deep large plastic containers of pizza sauce with the lids on that had not cooled properly. -CDI- PIC voluntarily discarded the necessary food items. (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: 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 several squeeze bottles of oils and dressings that were not labeled. Label all items with the common name of the product when they are removed from its original packaging. (1 pt)

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 large amounts of debris/residue on the wire racks in the WIC. Increase cleaning frequency to prevent possible contamination. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed a variety of TCS food items in prep-line #2 cold held with temperatures above 41F. Per PIC those food items are kept in prep-line ( flip top) over night. Ambient temperature of cooler 57F. -CDI-PIC voluntarily discarded food 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P-Observed cooked pasta being held prep line #2 past the 4 hours limit.-CDI- PIC voluntarily discarded food items.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed facility making house made pastrami with an unapproved recipe. Facility provided recipe but it did not have specify weight of meat to ratio of nitrites used. Facility must cease process provide specific recipe to ensure safe levels used in food product. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw food (delivered today) on the floor in WIFreezer. -CDI-PIC relocated food items to WIC.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes on the floor under prep table near pizza oven.-CDI-PIC relocated pizza boxes 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed prep line #2 that has a flip-top cover and reach-in cooler with an ambient temperature of 57F. In need of repair.

5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet in hand sink next to dish machine with no cold water running. Per PIC, cold water valve is shut off due to constant leaking. In need of repair. Observed in WIFreezer water leaking out of the fan and ice build up surrounding condenser pipe. No contamination was observed. In need of repair.

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 sealant behind 3-comp. sink disintegrating surrounded by black residue. In need of repair/ replacement. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handwashing sink in front blocked by cart. Cart removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Straws and ice in rear handwashing sink. Straws and ice removed.

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. Sealant behind 3 compartment sink beginning to mold. Repair/replace as necessary. No points deducted.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon in reach in. Packages opened.

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 broken tiles in front prep line area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large cart of pizza dough blocking the hand sink in the dough prep portion of the kitchen. CDI - Cart was moved.

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 spices with no label. CDI - Containers were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep unit and not in sanitizer between use. CDI - Wiping cloth was moved to sanitizer. Observed soiled dry wiping cloth on fry station. CDI - Wiping cloth were removed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed multiple small portion cups used as scoop for various seasonings, cups were left submerged inside seasoning. CDI - Small cups were removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep unit cutting board. CDI - Phone was removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaning solution. CDI-Bottle labeled “windex” .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon (still frozen), beginning to thaw in prep reach-in still sealed in reduced oxygen packaging. Discussed thawing methods with PIC for vacuum sealed fish and recommendations for compliance.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some cracked plastic food pans on clean dish storage. CDI-PIC discarded items. Observed sealed wooden cutting board on prep unit with crack/crevice forming in middle of wood. Ensure surface is sealed or replaced to prevent accumulation of residue and cross contamination.

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 shelving in walk in cooler and walk in freezer with build up of debris. Buildup observed on hood system above pizza ovens - hoods scheduled to be cleaned soon.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug on garbage dumpster.

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 some wall damage/peeling paint throughout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat. sanitizer solution in 3 compartment sink at 50PPM. CDI-PIC adjusted sanitizer to 100PPM. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed the wash water temperature at 62F in 3 compartment sink and wash solution did not indicate to prove affective at that temperature. CDI-PIC refilled wash solution at 110F.

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 shelving in walk in cooler and walk in freezer with build up of debris.

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 dirt and food debris throughout kitchen on walls and floors and under equipment. -REPET VIOLATION- 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed wall corner paneling coming off near hand sink and clean dish rack area.

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 fresh mozzarella and bolognese sauce out of cold holding temperature in front flip cooler as well as cut tomatoes, roasted vegetables and salad mix out of cold holding temperature in the back flip cooler. Items were observed over stacked and the bottom portion of these food items were at 41F. CDI-PIC placed all items in walk in freezer to rapidly cool since they were removed from walk in cooler 2 hours prior. -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 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 a large pot of marinara sauce cooling with lid on in walk in cooler, cooling from 4 hours prior. CDI-PIC removed lid and placed sauce in walk in freezer to continue cooling.-REPEAT VIOLATION-

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 dirt and food debris throughout kitchen on walls and floors. -REPET VIOLATION-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Did not observe paper towel at hand sink nearest dish machine. CDI-Paper towel was replaced

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed front prep cooler near grill out of cold holding temperature, all TCS items such as spaghetti noodles, Alfredo noodles, heavy cream, shredded mozzarella cheese, sliced tomatoes, fresh mozzarella cheese, and Swiss cheese observe 41F and PIC discarded all items. VR-A verification visit will be conducted within 3 days to see that TCS food items in prep cooler is maintaining 41F or below and maintains an internal temperature below 41F. -REPEAT VIOLATION-

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: http://meck.co/FoodSafety 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 no dates on ground beef, sausage, and steak in reach in cooler. Food employee stated items were opened yesterday. CDI-Food employee corrected dates to yesterdays date.

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. Observe pepperoni, sausage, and cheese pizzas and garlic knots on TPHC procedures without a time stamp. PIC stated items were all placed on TPHC at 12:30 noon. CDI-PIC placed a 12:30pm time stamp for items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping an handling food without head covering. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed front prep cooler near grill not maintaining an internal temperature below 41F. PIC has put in a maintenance request and cooler should be serviced this evening. -REPEAT VIOLATION-

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 coolers and gaskets with food debris specifically on door handles and openings. -REPEAT VIOLATIONS-

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 dirt and food debris throughout kitchen on walls and floors. -REPET VIOLATION-

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 can opener with buildup of dried food debris. CDI-PIC placed at dish machine area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed front prep cooler near grill out of cold holding temperature. At time of inspection there was a 4 hour time stamp from 11-3pm on all items in prep cooler and low boy and all items in prep cooler will be discarded at 3pm. Internal temperature of prep cooler was 53F during inspection. PIC stated that a work order has been placed for unit and technician should be servicing unit sometime today. VR-A verification visit will be conducted within 3 days to see that TCS food items in prep cooler is maintaining 41F or below and maintains an internal temperature below 41F. Also observed shredded mozzarella cheese in pizza make station above 41F (see temperature chart). Cheese was observed past the fill line. CDI-PIC placed shredded cheese in less in containers below fill line and placed cheese in WIC to rapidly cool. Observed diced tomatoes, Parmesan cheese, pasta noodles, and diced tomatoes in back prep cooler out of cold holding temperature (see temperature chart). PIC stated items were prepped around 11am and placed directly in prep coolers to continue cooling. CDI-All items were placed into walk in cooler for proper cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping an handling food without head covering. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed front prep cooler near grill not maintaining an internal temperature below 41F. PIC has put in a maintenance request and cooler should be serviced this evening.

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 coolers and gaskets with food debris specifically on door handles and openings. -REPEAT VIOLATIONS-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed in women's restroom of debris on floor.

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 dirt and food debris throughout kitchen on walls and floors. -REPET VIOLATION-

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. Facility does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-PIC educated and provided the PIC a template plan to be implemented. -REPEAT VIOLATION-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed containers of raw steak and raw hamburger meat over spaghetti noodles and RTE wings in walk in cooler CDI-PIC rearranged storage order. -REPEAT VIOLATION-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizing dish machine sanitizing solution at 0ppm and very low sanitizer in sanitizer container. PIC ran and primed dish machine numerous times and sanitizing solution stayed at 0ppm. CDI-PIC corrected sanitizer concentration to 100ppm by end of inspection. -REPEAT VIOLATION- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris. CDI-PIC placed can opener at 3 comp sink to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce hot holding in warmer at 120F. CDI-PIC reheated sauce on stove to 171F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3 containers of pasta noodles holding above 41F in the pasta flip cooler and observed diced tomatoes, chick peas, and blue cheese crumbles holding above 41 in the salad flip cooler. PIC stated noodles were placed into flip cooler from walk in an hour and a half prior and were below 41F when initially placed in flip cooler. PIC also stated that items in salad flip cooler may have been recently prepped and cooling in flip cooler. CDI-PIC moved all items to walk in freezer to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping an handling food without head covering. CDI-Food employees placed on hair nets.

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 coolers and gaskets with food debris specifically on door handles and openings.

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 dirt and food debris throughout kitchen on walls and floors. -REPET VIOLATION-

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. Facility does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-PIC educated and provided the PIC a template plan to be implemented.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC touch pasta noodles in walk in freezer after just coming into the facility 10 minutes prior and not properly washing hands. CDI-PIC properly washed hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed discarded food items in hand sink. CDI-food items were removed from hand sink and properly discarded. No point increase due to noticeable improvement. -REPEAT VIOLATION-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed containers of unwashed tomatoes and unwashed peppers over RTE marinara sauce in walk in cooler. CDI-PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizing dish machine sanitizing solution at 0ppm. PIC ran and primed dish machine numerous times and sanitizing solution stayed at 0ppm. PIC placed "do not use" sign on dish machine and will use 3 comp and bar dish machine until dish machine is serviced. CDI-PIC corrected sanitizer concentration to 100ppm by end of inspection. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed ice scoop stored directly on top of ice bin at ice machine in kitchen. CDI-Ice scoop was properly washed and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed three spray bottles unlabeled. PIC stated spray bottles had sanitizer in them. CDI-PIC properly labeled spray bottles. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed a container of Raid stored at dish machine area. CDI-PIC removed raid from facility.

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 salad mix, ricotta cheese, and two containers of cut tomatoes recently prepped and cooling in the prep cooler. CDI-PIC removed items from prep cooler and placed in freezer to rapidly 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. Observed dirt and food debris throughout kitchen on walls and floors.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED blocked sink by cart in the pizza preparation area. OBSERVED handwash sink in the warewash area with ice, straws, lemons and limes in it. PIC removed items and placed a dump bucket in the area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBSERVED no paper towels at the hand wash sink across from the fryers. 6-301.11 Provide soap for handwashing at each handsink. -Pf OBSERVED no soap at the hand wash sink across from the fryers. CDI. Cart was moved. Paper towels and soap were replenished.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies in kitchen.

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 handle in the flour.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED shelves with build up next to oven.

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 food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw cured corned beef stored on top shelf of WIC above shredded mozzarella and other RTE foods. CDI - Item stored on bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed sausages, feta cheese, opened gallon of milk, opened ricotta cheese, white beans, diced tomatoes, garlic/oil mixture, roasted potatoes, sliced tomatoes, shredded lettuce, and cooked wings not date marked. CDI - All items dated. 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 smoked salmon dated 5/9 but item was opened 6/6, chicken stock and au ju dated 5/28, but items were frozen and dated with thaw dates, sauerkraut 5/9, pastrami 5/28, roast beef 5/21 and no thaw date, and ravioli 5/28. CDI - Sauerkraut, pastrami, and ravioli voluntarily discarded. All other items had dates corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several dishes wetstacking on drying rack.

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 missing and broken tile damage on floor by 3-compartment sink.

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 opened ricotta cheese, beans, cooked potatoes, diced tomatoes, sliced tomatoes, fresh mozzarella, feta cheese, garbanzo beans, and ravioli not date marked. CDI - All items dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on all WIC shelving and all shelving throughout kitchen. Observed brand new shelves in facility waiting to be replaced. PIC will be replacing the shelving soon. No signature needed due to COVID-19 guidelines.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach inside a pan of garlic. CDI - Item was voluntarily discarded immediately. Observed no roaches anywhere else.

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 in-use tongs and ladle stored in hot well inside water at 121F.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some plastic pans with heavy burn damage. CDI - Items voluntarily discarded.

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 on all shelving. No signature needed due to COVID-19 guidelines.