DOMINOS PIZZA #5585

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic and metal insert containers to be stored as clean and to have food debris and sticker debris on their food contact surfaces. CDI - Dishes placed at 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-502.11(A) Maintain utensils in good repair. - Observed the plastic scoop in use for the bulk bin of cornmeal to be broken with its handle completely missing.

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 a buildup of packaging debris on the floors of the WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED NO CFPM ON DUTY. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table. CDI PIC moved spray bottle

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks plastic containers that were stored as clean while wet REPEAT

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Dumpsters are rusted through. PIC stated that they have requested a new dumpster. REPEAT

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. PIC must have active food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. 2 opened energy drinks on shelf above prep table. Store employee drinks where they can’t potentially spill and contaminate food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4 pans found on clean utensil shelf with food residue/debris on them. CDI - Pans put at 3-compartment sink to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time that is 8 hours past the point in time when the food is removed from temperature control. Pf Establishment uses TPHC for pizza sauce. No time label on pizza sauce at beginning of inspection. CDI - PIC stated it was prepared and placed on prep line at 10AM so he placed a “discard by 6PM” sticker on container.

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. Powdered sugar label is unreadable. Place legible label on powdered sugar. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans and containers that were stored as clean were wet nested. Allow utensils to adequately air dry after washing before nesting them on top of each other. 0 pts.

4-501.11 Maintain equipment in good repair. Shelf beside 3-compartment sink is rusted. Replace rusted shelf. 0 pts.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Dumpsters are rusted through. Contact waste management company to replace dumpsters. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety No certified food protection manager was onsite during time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety PIC was unsure about how employees receive training on employee health policy, could not answer EHS questions about employee health and could not locate an employee health policy reference in the facility. CDI: EHS provided education and a EHP poster for employees to reference.

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 Alfredo noodles, grilled chicken, wings, fried chicken and American cheese being held in prep flip top cooler all above 41F. See temp chart. CDI: PIC placed all items in WIC to rapidly cool as he stated the items were in the unit for approx. 2 hours. VERIFICATION REQUIRED in 3 days to ensure cooler is holding foods at proper temperature. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken handle on prep reach in cooler. Replace broken handle. 4-502.11(A) Maintain utensils in good repair. Observed scoop with broken off handle being stored in large container of cornmeal. Replace scoop.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT

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 quat sanitizer level at 0ppm in spray bottle on storage shelf. PIC refilled bottle with fresh sanitizer and was still 0ppm. CDI: Employee discovered quat sanitizer was almost empty at dispenser of 3 compartment sink. Bottle was replaced with full bottle and 3 comp sink and spray bottle were refilled which measured 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two working bottles of garlic Parmesan sauce being stored on prep counters above 41F. Box for garlic Parmesan states keep refrigerated. CDI: PIC voluntarily discarded working bottles of garlic Parmesan sauce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed and unlabeled spray bottle containing an unknown substance being stored on floor beside can wash. VERIFICATION REQUIRED within 10 days to ensure spray bottle is labeled or removed from premises. NOTE: PIC did not know what was in spray bottle and did not know how to open bottle to discard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects near can wash. Contact pest control service provider to address issue.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 two (2) marinara sauce containers in WIC cooling from prep with tightly affixed lids. Based on time labels of in use TPHC marinara sauce, cooling began at approximately 12:25 p.m. EHS observed minimal cooling of products with tightly affixed lids. CDI - EHS opened lids and used clean and readily available spoon to stir sauces and improve cooling rates. EHS provided cooling chart for ambient temperature foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored in under concentrated sanitizer (approximately 50 ppm) CDI - EHS emptied bucket and replaced with concentrated sanitzer at approximately 200 ppm from 3 compartment sink dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed approximately six (6) clean metal and plastic containers stacked wet. CDI - EHS separated dishes out to improve drying. Allow dishes to air dry before stacking.

5-501.111 Keep storage areas and bins for waste in good repair. Observed main dumpster lid broken off of hinge and placed above locking bar, preventing a tight closure. Contact waste management company to repair or replace damaged dumpster components.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of corn meal stored in container but not 6 inches from ground.

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 scoop with handle not stored out of corn meal.

4-502.11(A) Maintain utensils in good repair. Observed 1 light out under hood ventilation system.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - PIC does not hold a food protection manager certification.

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 eating and drinking on prep table upon arrival. - CDI - Employee moved belongings to designated area in office. Ensure employees only eat in the office.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility lacking TPHC written procedures but actively holding marinara and pizza sauce on time. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed form while EHS present. Maintain TPHC written procedures in facility. 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 marinara sauce being held on time for 8 hours. Facility does not have approval from the state for a variance for holding marinara sauce beyond the allowed 4 hours. Do not hold marinara sauce for more than 4 hours once removed from cold holding until a variance is obtained. - CDI - PIC voluntarily discarded marinara sauce.

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 large container of pizza cornmeal lacking a label indicating the common name of the item. Label cornmeal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry before stacking.

4-501.11 Maintain equipment in good repair. - Observed cart with broken top and cornmeal scoop broken and lacking a handle. Replace cart and cornmeal scoop.

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 has a kit in place but written procedures were not available for review during inspection. CDI. Handout was given to PIC.

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 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 pizza sauce with a discard date of 4/10, 1 day overdue. CDI. Pizza sauce was voluntarily discarded during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC present during inspection was unable to produce a written employee health policy or explain to ES the facility’s employee health policy. PIC was unable to tell ES the five reportable foodborne illnesses and only knew 2 of 5 symptoms of illness. CDI-ES educated, discussed, and provided PIC with the updated Food Employee Reporting Agreement which talks about the now 6 reportable foodborne diagnosed illnesses and the 5 symptoms of illness.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI-ES provided and educated PIC with Vomit and Diarrhea Clean-up Plan and When Vomit or Diarrhea Clean-up is Needed forms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta noodles in make station cold holding above 41F. CDI-PIC voluntarily discarded items under violation #23. ES did not observe any other TCS food item in the make station cold holding above 41F.

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 chicken, beef, sausage, feta cheese, pasta noodles, and chicken nuggets stored in make station from previous day without date mark labels. CDI-PIC voluntarily discarded the chicken nuggets and pasta because he was unsure when the food items were opened and prepared. ES allowed PIC to backdate the other food items because PIC knew when the other products were opened and prepared. Food items were in metal, white and black containers.

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 4 containers of pizza sauce without label showing begin time in which the products were removed from refrigeration and beginning held a maximum of 8 hours per approved variance letter. CDI-PIC stated he was behind on storing delivery items and was in the process of printing labels. ES explained the importance of following the approved variance and labeling begin time immediately once products are removed from cold holding/preparation. Begin time labels printed and placed on each product.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vaping machine stored on front area prep table. CDI-PIC moved employee item to back storage area away from food and food equipment. REPEAT 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed multiple employee drinks covered, but stored on active prep tables.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the cooler door of the pasta/chicken flip top cooler. Have replaced.

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 hood vents and the hand washing sink. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large employee bag stored on top of boxes of pizza sauces and several employee drinks stored intermingled with facility food in the walk in cooler. CDI-All items were moved appropriately.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at handsink in dish area. PIC noted that soap is being delivered tomorrow with their order. A VR will occur no later than 11/05/2020 to ensure compliance. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, spinach, cheese, ham ,peppers, philly meat, chicken, and tomatoes holding above 41F in prep top. Ambient temperature of prep top 50F. CDI - Cooler maintenance operator arrived to service cooler during inspection. - REPEAT - - 3 -

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 cheese stored in prep top with incorrect date marked. Observed no date on chicken tenders in prep top. CDI - Items correctly dated. - 0 -

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 times marked on pizza sauce held on time. CDI - Items dated with begin times and discard times. - 1 -

7-201.11 Store toxic materials to avoid contamination. -P Observed santizer bottle and chemical bottle stored above food in dry storage. CDI - Chemicals moved to proper storage area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available in the facility during inspection. A VR will occur no later than 11/05/2020 to ensure compliance. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked in dish storage. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster doors left open. Observed lid missing from outdoor dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top part of the pizza cooler holding product between 42-44F. The manager contacted their maintenance operator to repair the unit. The operator will be out today. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THE UNIT IS MAINTAINING 41F OR BELOW.

4-501.11 Maintain equipment in good repair. Observed burned out light bulbs in the hood vent system. Have replaced.

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 shelving and the floors in the walk in cooler. CDI-The walk in cooler was cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). Observed no CFPM on site during inspection. PIC states he is to take class soon.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed incorrect time stamp label on pizza sauce. CDI. PIC re-labeled correctly. Observed state variance document and required written procedures for extended time of pizza sauce not available on site during inspection. I will return within ten (10) days (on 6/27/19) to ensure that these documents are on site and correct.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. COMMENT: Observed debris buildup on toilet in the employee restroom. Clean more frequently.

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 Employee observed washing hands without using paper towel to turn off faucet. CDI (corrected during inspection) by instruction/teachable moment. Always use paper towel to turn off faucet to prevent recontamination of hands during handwashing.

5-202.12 A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. COMMENT: Observed metered faucet in the employee restroom that had to be continually reactivated to supply water to wash hands.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed powdered sugar and parmesan without label at pizza boxing area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean the gaskets on the reach in prep units and the hood vents above the pizza oven.

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. COMMENT: Clean the floor drain underneath the three compartment sink. Clean the walk in cooler tile floor.

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 PIC not washing for long enough or using a protective barrier. CDI PIC stopped and directed to wash for longer and to use protective barrier to turn off faucet.

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 pasta open today being date marked for 8 days; until 6/12. CDI PIC had pasta marked for the discard date of 6/11 as long as temperatures hold below 41 degrees.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pizza sauce held on 8 hour variance time frame not marked. PIC stated product was pulled at 1:30 pm. CDI PIC provided marked of when it was pulled. In future if seen, product will be discarded due to failure to comply with variance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving over make line, wall behind 3 compartment sink and sides of equipment. Make sure to increase cleaning frequency.

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 vent covers on ceiling with significant build-up. Make sure to increase cleaning frequency. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and headphones being stored on top of food ingredients. Make sure to segregate items in back area for food establishment and personal belongings.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. An open employee drink was on the prep table while chicken was being wrapped- cdi drink moved to correct.

8-103.12 Conformance with Approved Procedures - P,PF Observed pizza sauce out at room temperature with a make date but no way of knowing how long this sauce has been out at room temp. (where in the 8 hours is the sauce?). CDI- sauce back timed to correct.

In 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See #27. cdi- back timed sauce.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Handsink is pulling away from the wall creating a gap. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. clean floor drain.

Observed no one onsite today with a manager's food saftey certificate. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed no health policy onsite and staff could not name the big five illnesses or all symptoms that have to be reported to the manager. Health poster left onsite and an employee health policy was emailed to the manager. Review this emailed policy with all staff and have them sign by 3/30. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF

| Observed degreasor stored over sauce/dough table today- moved by PIC during inspection to approved chemical storage area. 7-201.11 Store toxic materials to avoid contamination. -P

Observed daylight showing through under the back door- rebend metal or provide doorsweep to prevent pest entry. Remove dead pests from behind wall signs. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed build up on the airdrying rack above the 3 comp. sink. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed build up on the walk in racks, walk in fan(behind fan too), keyboard, scale buttons, walk in door, can wash room, metal liner shelf and the underside of this shelf. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the floor drain for the drink case drainage stopped up today- repair by 3/30. 5-402.13 Maintain sanitary sewage system.-P

Observed no covered recepticle in the employee's restroom for sanitary napkins. 5-501.17 Provide a covered waste bin in female restrooms.

Observed missing a broken floor tile and loose baseboard. Observed buid up on the walk in cooler floor. Observed a gap between the handsink and wall- recaulk gap. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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.

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 several employees wash hands and turn off faucet without using a barrier for a time less than 15 seconds. CDI - PIC instructed employees to follow the correct handwashing procedure. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker and permanent marker residue on the outsides of stacked pans, touching the insides of the next pan. Clean these pans and make sure they are clean and dry prior to stacking. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches crawling in the storage closet over the can wash. Maintain and increase as necessary the pest control schedule to rid facility of roaches. Also, repair the bent kick plate at the bottom of the back door to eliminate points of entry. -1-

4-501.11 Maintain equipment in good repair. Observed thin probed thermometer with dead batteries. CDI - PIC replaced batteries. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving, sink knobs, faucets and handles of equipment throughout. Clean all these. -.5-

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 floor drain plates not securely attached to the drains. Repair. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. PIC states managers will obtain certification in 2016, per upper management. -2- REPEAT

2-301.14 Wash hands after activities that contaminate them.-P Observed two delivery drivers enter the kitchen without handwashing. CDI - PIC instructed handwashing when entering kitchen. -0-

4-501.11 Maintain equipment in good repair. Observed non-slip strip wearing away on the ramp of the walk in. Replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed drain cover separating from base at walk in. Secure in place. -0-

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 FRP separating from outside of walk in with old glue present. Reattach after removing old glue. Observed two missing floor tiles at entrance to walk in. Replace. -1- 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 vents with dust buildup present throughout facility. Clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in with buildup. Clean. Observed greasy buildup on hood. Clean.

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 floor tiles in front of walk in missing. Replace. Observed wall tile missing in can wash area. Repair. REPEAT -

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified manager on site.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC advised he did not know what a health policy was. I described the contents of a health policy. Left a copy and reviewed with employees on duty.

General Comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed half n half for employee coffee on prep table next to single service items. Moved without my instruction.

General Comment: 2-301.14 Wash hands after activities that contaminate them.-P Observed employee turn water off at hand sink which will recontaminate hands. Advised to use paper towel to turn handle off or use another effective means/barrier.

General Comment 6-301.14 Post a handwash sign at each handsink. Left sign for handwash sink in prep area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled 'sanitizer' that was actually a cleaner. Observed a cleaner bottle unlabaled. Corrected both during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches. Terminex has set up a schedule to come out every 2 weeks. PIC contacted Terminex while I was on site to increase treatments. Terminex is coming out in the morning.

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

. . 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving in walkin cooler, clean can wash area, clean drains in floors, keep grates covering drains, clean portable fan, clean keyboard at prep unit and toilet base in restroom.

General Comment 5-205.15 Maintain a plumbing system in good repair. Repair slow draining restroom handsink.

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 holes in walls and bases in can wash room. Floor repair needed in front of walkin cooler. Seal holes in wall in dry storage. 6-502.12 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 wall cleaning needed in can wash room and at 3 comp sink walls.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty to not have certification.

2-301.14 When to Wash - P: Employees shall not clean hands in any sink other than a designated hand washing sink. Observed employee clean hands at 3-compartment sink. CDI- direction and discussion..

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: TCS foods shall be date marked with the date of preparation. Found cooked wings in container dated 6/3. PIC stated meant to label as 7/3. Found pasta in container with inaccurate date according to PIC. CDI- pasta dated correctly.

7-201.11 Separation-Storage - P: store poisonous chemicals in such as manner so that contamination of food, food contact surfaces, or single service equipment or utensils can occur. found spray bottle labeled as all-purpose cleaner on shelf with take-out boxes.

6-501.111 Controlling Pests - PF: The facility shall be pest free. Observed significant number of fruit flies throughout facility. Source of flies appears to be can wash area in rear of store. Return visit to see flies have been controlled and source has been eliminated.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Equipment shall be clean to sight and touch. Observed can wash area to be filthy. Fruit flies en mass in can wash. Strong odor and apparent growth in can wash. Deep cleaning required to control pest problem. Return visit required to see that source has been eliminated.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed no certification of approved training of person identified as PIC.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed no certification of approved training of person identified as PIC.

4-302.14 Sanitizing Solutions, Testing Devices - PF: A test kit must be used to check sanitizer concentration. Observed no quat strips in facility. Facility has chlorine strips but does not use Cl sanitizer.

Maintain floors and walls clean and continuously smooth and cleanable. Observed walls around 3-compartment sink with dried food splatter. #- comp sink detaching from wall. Recaulk.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed no certification of approved training of person identified as PIC.

7-102.11 Common Name-Working Containers: Working containers and bottles of toxic materials shall be labeled as to contents. Observed several spray bottles unlabeled or mislabeled.

6-501.111 Controlling Pests: The premises shall be maintained pest free. Observed live German roaches in facility and on sticky traps. Facility has PC contract.

Seal areas in facility where gaps or openings exist in floors or walls. Observed base tile detaching in some areas. At handsink, detaching base tile is accumulating water behind tile.Repair broken floor tiles in facility.