DOMINOS PIZZA #4468

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employee unable to properly answer questions regarding required symptoms and illness to report. CDI- EHS discussed with PIC and employee about required symptoms and illnesses, provided update employee health agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 establishment fail to cool pizza sauce to 41F or below within 4 hour parameter. CDI- PIC to voluntarily discard remaining pizza sauce after 10 hour parameter, due to variance parameters being met. SEE ITEM #33. 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 .

8-103.12 (A) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. -P. Observed establishment holding RTU pizza sauce outside of time parameters. CDI- PIC voluntarily discarded batch. EHS discussed ensuring TCS foods are held as required within time and temperature parameters to remain in compliance. EHS will conduct future follow up visit to assess SOP.

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 multiple containers of pizza sauce, prepped in the morning, being maintained densely packed with tight fitting lids cooling at a rate below .12F/min. CDI- PIC had sauce removed to shallow pans without the use of lids to allow for effective cooling. Acquired bags of ice to create ice baths to increase rate of cooling. *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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in establishment.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans being wet stacked, preventing self-draining and air drying.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Establishment needing back flow device for hose attached to faucet in can wash. CDI- EHS discussed with PIC, PIC had faucet turned off and hose disconnected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned chicken wings, portioned penne noodles, mozzarella string cheese, and sliced ham temping above 41F in long flip top used for pizza prep. CDI- PIC removed items to rapidly cool due to being within parameters. No TCS foods are maintained in unit overnight, per the PIC. 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 multiple containers of pizza sauce, prepped in the morning, being maintained densely packed with tight fitting lids cooling at a rate below .12F/min. CDI- PIC had sauce removed to shallow pans without the use of lids to allow for effective cooling. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor storage area not fully enclosed. Storage area is used for recyclables and returnables per the PIC. Per 5-501.112 (A); refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent-resistant, or baled units that contain materials with FOOD residue may not be stored outside. EHS will continue to follow up with establishment to ensure storage area is in compliance.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans stacked wet. REPEAT 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 bin were clean lids are kept with debris.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in facility.

3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC) for extended variance of 8 hours. Observed 4 of 6 containers of pizza sauce without time stamp to indicate when TPHC time expires. CDI-PIC added correct time stamps to indicate when window was over.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in a cleaned dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Tomatoes,sausage at 44F in prep unit. -CDI- PIC moved to WIC to rapidly cool. **REPEAT** -1.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around the kitchen area during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, she is unsure if bottle containers sanitizer or water solution. -CDI- PIC voluntarily discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bottle of sanitizer stored over tomato sauce in dry storage area. -CDI- PIC removed. -1-

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 marinara sauce cooling in large plastic container filled to the top and covered with lid. -CDI- PIC removed lid to facilitate rapid cooling. **REPEAT** -1- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken wings at 45F in prep unit. -CDI- PIC moved to WIC to rapidly cool. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

3-501.15 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 shredded cheese that was actively in the cooling process in stacked, deep, covered pans. -CDI-PIC vented pans to increase cool air flow and cooling rate. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. **REPEAT** -0.5-

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sandwich stored in WIC over retail food. Observed employee drink stored on prep table. -CDI- PIC removed items. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and immediately turn off faucet with bare hands and then dry with paper towels. Hands were recontaminated by not immediately drying and using paper towel as a barrier. CDI-EHS told PIC what was observed and PIC correct employee. Employee rewashed hands correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed diced tomatoes and sliced white American cheese in flip top cooler holding at temperatures between 43F and 47F. CDI-Items were moved to the WIC to quickly cool.

3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC) for extended variance of 8 hours. Observed 4 of 6 containers of pizza sauce without time stamp to indicate when TPHC time expires. CDI-PIC added correct time stamps to indicate when window was over.

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 shredded cheese that was actively in the cooling process in stacked, deep, covered pans. CDI-PIC vented pans to increase cool air flow and cooling rate.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed sauce ladle placed on a ledge above the counter, near the glass partition. EHS asked PIC how often the ledge was sanitized and they stated usually at the end of the night. CDI-EHS explained the need to maintain utensils on surfaces that are also sanitized every 4 hours. Ladle was moved to countertop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of 5 plastic containers wet stacked. CDI-PIC unstacked and rearranged containers to facilitate air drying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed diced tomatoes in flip top cooler holding at temperatures between 42F and 46F. CDI - Tomatoes were placed on TPHC. PIC has been advised to conduct frequent temperature checks. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residues on flip top cooler and inside reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 written procedures were cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using personal phone then begin working with brownies. CDI - Employee was asked to wash hands and correct handwashing procedures were reviewed. -2 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and sanitizer bucket stored on food prep table next to brownies. CDI - PIC moved sanitizer bucket to designated shelf. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets and wrist watches preparing food. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink with a sanitizer concentration of 50ppm. Observed quat sanitizer in sanitizer bucket at 50ppm. CDI - Quat sanitizer at three compartment sink was drained and refiled with quat sanitizer with a concentration of 300ppm. Sanitizer in sanitizer bucket was refilled with quat sanitizer of 300ppm. -1.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed two water damaged quat sanitizer test kits in establishment. Test strips were not able to accurately measure sanitizer concentrations. PIC has been advised to obtain new test strips for accurate testing. A verification is scheduled for 9/17/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in cooler with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0 points-

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 touch faucet handles with bare hands after washing. CDI: education/training was provided; manager was notified; staff properly washed hands.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottles of sanitizer stored on prep counters. CDI -Relocated to designated area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink and spray bottles at toxic levels well above 400ppm. CDI: sanitizer was remade to proper strength. PIC will notify Ecolab as a precaution.

2-102.12 Certified Food Protection Manager - C Observed no CFPM on site. -REPEAT

2-103.11 (M) Person in Charge-Duties - PF Observed no employee health policy on site. Employees could not remember the 5 illnesses and signs/symptoms. CDI- Went over employee health policy and left a copy of health policy with facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with old food debris. Observed standing water in a pan that had an insect on the interior surfaces. CDI- Pans taken back to be washed.

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 pepperoni, sausage, ham, philly steak, chicken pasta and tomatoes either cooling at a rate of 0 or increasing in temperature. CDI- Items placed in walk in cooler and cooled to 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken slices, pepperoni, sausage, chicken wings, tomatoes, ham, philly steak, and pasta in the prep top unit holding above 41F. PIC stated she placed the items in the prep top this morning. Recommended items be pulled and placed into the walk in cooler. PIC later found that the prep top unit was turned off. CDI-PIC turned on unit and did not pull items. -REPEAT

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 PIC could not find written procedures for marinara sauce. -VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without a label. CDI- Sanitizer bottle labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of flour without a label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked in the dish storage area. -REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees hat and glue bottle stored the single service boxes. Keep items in designated employee area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of operation. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken cold holding at 45F in flip top unit. Chicken was overstacked in plastic container. CDI - Top half of container removed and relocated to underneath portion to hold at 41F. REPEAT. *Points not escalated due to improvement of entire prep unit able to cold hold at 41F; only one item out of compliance this inspection*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelf. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves throughout facility. Increase cleaning frequency. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of operation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees unable to locate the employee health policy. The manager was able to explain 4 out of the 5 symptoms, but some of the employees were unable to answer the 5 illnesses. Re-training is needed. CDI- A copy of the employee health policy will be provided with the inspection report on the email.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee set a yellow wiping cloth into the hand sink. CDI-The cloth was removed. *Only hand washing can occur at a hand sink. Do not store any items in the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the main pizza prep cooler holding product above 41F. CDI-The items that were out of temperature were moved to the walk in cooler. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY COLD HOLDING AT 41F OR BELOW.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed two thermometers with dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THERE IS A WORKING THIN PROBED THERMOMETER.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and a dead roach in the facility. Increase pest control measures.

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 food product stored on the ground in the walk in cooler. Have put onto shelving.

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 a red slotted container and the scoop handle stored directly in the corn meal. CDI-The red container was removed and the handle was moved out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves and floors of the walk in cooler, to the black push cart next to the pizza prep cooler, and to the shelving under the oven conveyor belt. Have cleaned. 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 cleaning needed to the floors of the facility, especially under the prep tables. Have cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical spray bottles. CDI-The bottles were properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors in the outside walk in cooler, and the inside walk in cooler; the hoodvents, and the black push cart. Have cleaned. REPEAT.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. The manager was unable to find it. He stated that is might have been lost during the renovation. CDI-A copy of the Employee Health Policy was provided in the email along with the inspection report.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep table, and employee drinks being stored on top of the shredded cheese container in the walk in cooler. CDI-The drinks were removed to another location.

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 employee using the phone on the wall, then immediately begin prepping pizza. CDI-Stopped the employee and instructed them to wash their hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

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 two scoop handles being stored in the cornmeal container. CDI-The scoop handles were removed out of the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler and on the hoodvents. Have cleaned. REPEAT.

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. - Grilled chicken moved from freezer to thaw on 12/6 and date marked to expire on 12/16. CDI - Chicken discarded.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of degreaser stored on prep counter where pizzas are cut. CDI -Relocated to designated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple plastic food pans wet stacked on drying rack. CDI - All placed in wash basin of three comp sink for processing.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint in walk in cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from walk in cooler shelves where containers of prepped items are stored.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce employee health policy. CDI - Another store emailed the policy per PIC request.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic tubs with sticker residue stored as clean. CDI - All sent to dish area for processing; PIC indicated that replacement tubs have been ordered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer available. CDI - Staff found new thermometers still in package.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Replace rusty shelves in make line prep cooler. Replace pizza cutters with damaged or bent blades.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelves in walk in cooler and fan guards in both walk in coolers.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Clean up accumulation of trash bags and cardboard boxes in dumpster area. Improvement noted from last inspection.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working air thermometers for walk in cooler and main prep cooler. Need to place air thermometers in these cooler units.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a significant problem with house flies, fruit flies, and a few live roaches observed in facility. Facility has a contract with Orkin pest control. Observed some conditions of the back door that correcting can help prevent pests from entering. Back door has no self closing device, no fly fan, and gaps at bottom of door large enough for pests to enter which could be eliminated with proper weather stripping. Installation of a fly light trap in facility could also help with the fly problem. Called GM "Dave" and discussed some of these possible steps that can be taken to help with this problem. Will follow up within 10 days to check that the facility has taken steps to control and prevent pests.

4-501.11 Maintain equipment in good repair. Observed gasket and weather stripping of outside walk-in in poor condition, both need replacing to help retain cold air in the walk in.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed garbage bags and uncovered discarded pizza dough stored on grounds outside at back door fence attracting a fly problem. Be sure to not let garbage accumulate on grounds to prevent pest harborage, use the dumpster or get a covered receptacle for storage of outside trash.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed walk in cooler not working. Some items were delivered frozen last night and were still 45F or below; those items were placed into the walk in cooler outside. All other items that were above 45F and were voluntarily discarded. Product disposition sheet created and given to the PIC. Verification required 2/13/2016

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 items cooling with tight lids on. iCDI - explained proper cooling methods. Lids were removed.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observe shelf in the walk in cooler less than 6 in above the floor. Adjust shelf to be 6 in above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC had limited knowledge of specific major food born illnesses that need to be reported. Observed no health policy that meets food code requirements. CDI- Emailed health policy to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obseved plastic containers stored as clean with food particles on them. CDI- Dirty items re-cleaned.

7-201.11 Store toxic materials to avoid contamination. -P Observed oven cleaner aerosol cans and degreaser spray bottle stored on dish rack next to and above clean dishes. CDI- Chemicals stored separate on amounted chemical storage rack.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stationary rack in walk in cooler holding food 2-3 inches off the floor. Rack needs adjusting to 6 inches high min. CDI- Corrected by instruction.

4-501.11 Maintain equipment in good repair. Main prep cooler racks are peeling, need repair or replacing soon.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P; Have in place employee health policy; Observed staff having no knowledge of employee health policy. CDI email sent to staff regarding employee health policy.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with sticker residue / food debris stuck to surfaces. CDI containers pulled and properly washed, rinsed and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer during operation hours; Observed no sanitizer available. CDI sanitizer made during inspection.

(general comment) 4-602.13 Nonfood Contact Surfaces - Cl; Keep non-food contact surfaces clean; Observed equipment collecting debris in need of cleaning.

2-102.12 Certified Food Protection Manager; ensure that PIC is a certified food protection manager; Observd PIC on site not a CFPM.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees; provide have in place a approved employee health policy; Observed staff having no knowledge of employee health policy; CDI information regarding health policy given to staff.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; properly wash, rinse and sanitize; Observed numerous plastic containers stored clean with large amounts of sticker residue stuck to surfaces in need of removal; CDI all containers pulled and placed into dirty dish pit to be properly washed , rinsed and sanitized.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous flies throughout kitchen.

(general comment) 4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving above 3 compartment sink collecting debris in need of general cleaning.

(general comment)5-501.15 Outside Receptacles; Keep all trash properly contained inside dumpsters; Observed bags of trash stored on ground outside near walk-in cooler; bags are busted and attracting flies.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager by proving he/she has taken/passed a ANSI accredited food safety course; PIC on site has not taken food safety training.

3-304.12 In-Use Utensils, Between-Use Storage; Properly store in use utensils; Observed scoop handles stored inside dry food product; Scoops properly stored with handles extending out of product.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed all shelving throughout establishment collecting debris in need of cleaning; Observed storage containers (3 drawer) collecting debris on surfaces in need of cleaning; Observed handles on large dry food bin collecting debris in need of cleaning.

Properly wash, rinse and sanitize; Observed containers stored clean with food debris stuck to surfaces. Containers pulled and placed into dirty dish pit.

Keep facility free of pest; Observed flies throughout establishment.

Keep equipment clean; Observed handles on corn meal container collecting heavy debris in need of cleaning.

Keep floors, walsl and ceiling in good repair and clean; Observed wall board broken in need of repair in kitchen area; Observed splattered sauce and food debris on wall near pizza prep area.