DOMINOS PIZZA #5550

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI 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). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep table. Do not store personal drinks where food is prepared or where they can potentially contaminate food or food-contact equipment. 0 pts.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed using cell phone and then went to cutting pizza. Another employee handled money and then went to cut and box up pizza without washing hands first. Employees must wash hands before engaging in food preparation. CDI - Employees educated on when to wash hands and they did so.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing watch while preparing food. Food employees must not wear jewelry on their hands or wrists while preparing food. 0 pts.

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed 1 spray bottle containing glass cleaner chemical without label. CDI - Spray bottle labeled during inspection. Points kept at half demerits due to improvement on violation. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at front hand sink fixture. Repair. -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 cracked floor tiles near back door. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pair of scissors being stored in hand sink. CDI: Item was removed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers with food and sticker debris while being stored as clean. CDI: Items were rewashed during inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 spray bottles of chemicals without labels. CDI: Items were labeled during inspection.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, pizza pans, and lids with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottle of cleaner being stored inside basin of back hand sink. CDI: Item was removed.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed marinara sauce being held on TPHC for 8 hours, with TPHC procedures stating the sauce will be held for 4 hours. Facility has a variance approving them to hold the pizza sauce for 8 hours. Facility does not have documentation for approval of holding marinara sauce for 8 hours.EHS and PIC discussed obtaining a letter stating the marinara sauce can be held for 8 hours. CDI: PIC changed discard time to 4 hours.

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. Observed pizza sauce cooling at a rate of 0F/min inside plastic containers covered tightly with lids. CDI: lids were removed from containers. 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 .

3-304.12 (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 touching corn meal inside bulk container.

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 cracked edging tiles near register. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - REPEAT - Observed 3 large, deep containers of pizza sauce cooling at a rate of 0F/min. Items temped between 71-79F at 3:10PM while sitting on a prep table in the back and did not decrease in temperature by 4PM after being moved to the walk-in cooler. Per PIC, items had finished being prepped a couple minutes before EHS arrived at 3PM. - CDI - PIC separated pizza sauce into multiple shallow containers and incorporated active stirring to quickly cool items to below 70F. Pizza sauce would not have met required cooling parameters without EHS intervention. EHS strongly recommends establishment purchase ice wands to aid cooling pizza sauce. - *NOTE: No point escalation due to cooling window not being missed. Full point deduction will occur at next routine inspection if issue persists. 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 .

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. - P - REPEAT - Observed pizza sauce lacking time label to indicate 8 hour holding time. - CDI - PIC stated pizza sauce had been pulled from WIC at 10:30AM. PIC labeled pizza sauce to hold for 8 hours as allowed by approved variance from the State. - *NOTE: Risk control plan to be implemented by end of the week to ensure TPHC procedures are followed correctly for long-term compliance. Follow up visit required.

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 - REPEAT - Observed pizza sauce cooling in three large, plastic, covered containers on prep table in back upon arrival. Per PIC, pizza sauce had finished being prepped minutes earlier. Per discussion with PIC, pizza sauce is frequently left on the prep table for extended periods prior to be being placed in WIC. - CDI - PIC moved all three containers of pizza sauce to WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - Observed middle door on lowboy portion of flip top prep unit to be off track and not closing properly. Repair door to ensure door closes properly.

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 floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. - Observed water at hand sink up front to only reach 70F. Increase water temperature to maintain at least 100F. *NOTE: Water temperature at hand sink in back observed above 100F.

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 5 large containers of pizza sauce temp between 85F-87F at 1:00PM after cooling for two hours (PIC stated pizza sauce was finishing being prepped at 11AM). - CDI - PIC voluntarily discarded all 5 containers of pizza sauce. 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 .

3-501.19 (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. - PIC unable to locate written procedures for holding pizza sauce and marinara on TPHC. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed TPHC written procedures form separately for pizza sauce (8 hour hold time) and marinara (4 hour hold time) while EHS present. 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed marinara lacking time label to indicate 4 hour hold time. Employee printed label while EHS present that allowed for 8 hour hold time. - CDI - EHS discussed with PIC facility’s inability to hold marinara for 8 hours without variance approval by the State. EHS discussed TPHC for 4 and 6 hours with PIC. PIC decided on 4 hour TPHC due to ease of not requiring logs to ensure food does not go above 70F. PIC corrected label to allow for 4 hour hold time. 3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. - P - REPEAT - Observed pizza sauce lacking time label to indicate 8 hour holding time. - CDI - PIC stated pizza sauce had been pulled from WIC at 10:30AM. PIC labeled pizza sauce to hold for 8 hours as allowed by approved variance from the State. *NOTE: Risk control plan may be implemented at next routine inspection if TPHC issues persist.

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 pizza sauce temp at 88F at 12:40PM while cooling in five large, deep, closed plastic containers on prep table. Per PIC, pizza sauce was prepped at 11AM. - CDI - PIC moved pizza sauce to WIC, removed lids and incorporated stirring. However, pizza sauce only reached 85F-87F by 1:00PM. PIC voluntarily discarded pizza sauce. EHS strongly recommends either pre-chilling ingredients and using cold water to make pizza sauce, utilizing shallow containers for cooling, or purchasing ice wands for stirring to assist 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink. CDI, paper towels provided.

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 date mark on open bag of chicken and penne pasta. CDI, items date marked.

Repeat: 3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed no time stamp on pizza sauce. POC states sauce was just prepared by employee. CDI, item marked.

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 soiled floors under equipment and at employee restroom. Need cleaning.

Repeat: 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 Observed PIC without certification.

Repeat: 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. CDI, documents emailed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer concentration at 3 compartment sink at 50 ppm. PIC states suction lid broke yesterday and store is waiting on repair. Verification required.

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed pizza sauce in unmarked containers and no time stamp. CDI, item discarded by PIC.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster.

2-102.12 (A) Certified Food Protection Manager. Observed PIC with no certification. PIC states printed certificate was stolen by customer along with other certifications from co-workers. EHS advised PIC to print out new certificate.

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. CDI, EHS educated PIC on new requirement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer for surface cleaning with no label. CDI, item labeled.

Repeat: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no plug at 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 broken tiles under pizza dough prep table. Need to be repaired.

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 PIC handle pasta without washing hands. CDI, hands washed and food discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large metal whisk in hand wash sink near 3 compartment sink. CDI, item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boneless chicken and ham cold holding above 41F in lower reach in cooler at front prep line. Observed broken door of reach in cooler that was not closing. PIC states foods were moved from walk in cooler and placed in reach in that morning. CDI, items moved to reach in to cool. PIC made service request to have cooler door fixed. Verification required.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no plug at dumpster.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee couldn't tell me about health policy and could not find a copy of one. Reviewed a health policy and left one to be posted or reviewed with staff.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two scrub brushes and an aluminum scrub pad in the back room hand sink. CDI-The items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top portion of the pizza cooler holding product above 41F. A VERIFICATION VISIT WILL BE MADE TO ENSURE UNIT IS HOLDING AT 41F OR BELOW.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of semolina flour. Have labeled. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead roach on the ground near the ovens. CDI-The floor was cleaned.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled container of semolina flour. Have labeled.

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

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 hoodvents system. Have cleaned. 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 a burned out light bulb underneath the hood vents. Have replaced. 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 vent behind the 3-compartment sink, and the ceiling tiles around the right side of the hood vent system. Have cleaned.

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

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 not wash hands after handling the phone. CDI-Stopped the employee and instructed for them to wash their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on one pan stored on the clean equipment rack. CDI-The pan was brought back to the 3-compartment sink.

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 in the walk in cooler and to the dry storage shelves. Have cleaned.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty dishes stored on the handwash sink today- removed to correct.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce in the walk in cooler that had been cooling since 10:30am and still had not fallen to <50F. Product back timed from the time it was made. All made sauce in the facility will need to be discarded at 6:30pm this evening and new sauce made/used.

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 no copy of the variance for pizza sauce 8 hour storage onsite. EHS emailed the letter with teh inspection report to correct. Facility must keep this letter onsite so staff know the time and when it starts. Observed pizza sauce stored out of refrigeration, at room temperature, with no time- back timed to correct.

8-103.11 Documentation of Proposed Variance and Justification - PF See #27- letter provided and sauce correction taken today.

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 pizza sauce cooling in a deep portion, tightly covered, in a plastic container- pizza sauce put on the 8 hour time to correct(from the time it was made).

6-303.11 Intensity-Lighting - C Observed the light bulb in the flip top cooler burnt out.

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

Observed employees using bare hands to scoop out ingredients for pizzas... The ingredients left in that container will not be used immediately and were touched by that hand. According to the rules, no bare hand contact may occur unless the food will be immediately used and reach 165F or more. Gloves need to be used or a scoop with a handle. Observed no gloves onsite for covering bandages. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P

Observed 50 ppm quat in the sanitizer bottle today- dumped out and refilled with 200ppm quat to correct. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed sanitizer concetrate stored over a clean towel. Towel moved from under the chemicals to correct today. 7-201.11 Store toxic materials to avoid contamination. -P

Observed daylight coming in from the top and bottom of the back door- provide door sweeps or repair. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed a torn gasket on the walk in cooler, hard to clean handles on the reach in cooler, and tape on the walk in cooler light. Reattach loose metal bars to table where they are hanging. 4-501.11 Maintain equipment in good repair.

Observed build up on the 3 comp. sink in the crevices. 4-301.12 Manual Warewashing, Sink Compartment Requirements - PF

Observed build up on the metal rack in the cutting room and wiring inside. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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

Observed the cardboard dumpster with a broken lid and holes in it- replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed build up on walls today. observed missing floor tiles, hole in wall at back door and at walk thru, and torn ceiling tiles. Observed loose baseboard in spots- reattach. Reattach metal wall plate behind oven. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Work towards certifiying all managers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee handling pre-cooked wings with bare hands. CDI - Wings discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic food containers with sticker residue stored as clean. CDI - Staff pulled all and began reprocessing conatianers at dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Gaskets on cooler doors damaged throughout. Replace as needed.

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

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. Clean floors under equipment and under bunkers used for dry storage near restroom. 6-101.11(A)(3) - Materials used for indoor floors, walls, and ceilings shall be nonabsorbant for areas subject to moisture such as food prep areas. A few absorbant acousitc ceiling tiles used in prep area. Replace with waterproof ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food and dink on prep table in back of kitchen. CDI - Discarded.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food proof of food protection manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on many plastic food containers stored as clean. CDI - All sent to dish area for reprocessing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken bites stocked above the top of the pan and holding above 45F. CDI - Out of temp product removed and discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on the clean drain board of the three comp sink. Separate to allow air drying.

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 hole in wall next to back door. 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. Clean floors under equipment and under bunkers used for dry storage near restroom.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P: Person in charge could not produce employee health policy and was not knowledgeable about employee health. CDI- copy given

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue visible on plastic food containers stored as clean. CDI - All sent to dish area for processing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Items in make line holding above 45F. CDI - All discarded as make line was stocked more than 4 hours prior.

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 Container of tomatoes cooling with lid on in low prep cooler. CDI - Lid removed to allow air flow.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach three door cooler. Replace. Also oserved rust on wire shelving in low prep cooler. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on dry goods shelving and heavy food debris build up on three comp sink faucet handles. Clean all.

5-202.13 Backflow Prevention, Air Gap - P: Observed plumbing under 3 comp directly plumbed. There is no air gap under 3 comp.

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 hole in wall next to rest room and next to back door. Repeat violation. 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. Clean food splatters from walls behind three comp sink and floors around walls and under equipment and prep tables.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Heavy build up of dust on AC return vent by rest room. Clean.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P: Person in charge could not produce employee health policy and was not knowledgeable about employee health. CDI- copy given

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Dough pans stored with debris in them. Must clean properly. Observed trash can stored on prep table in dishroom. Must clean prep table properly before use.

7-201.11 Separation-Storage - P: Discontinue storing degreaser on prep table with sauces.

4-602.13 Nonfood Contact Surfaces - C: Clean shelving throughout facility.

5-202.13 Backflow Prevention, Air Gap - P: Observed plumbing under 3 comp directly plumbed. There is no air gap under 3 comp.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls where needed. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair walls inside and outside restroom. Replace missing ceiling tiles where needed. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace damaged floor tiles in restroom and kitchen where needed.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

2-103.11 (M) Person in Charge-Duties - PF. Observed no employee health policy present, PIC was unable to cite the number of symptom free hours necessary for exclusion from work. CDI- employee health policy template was given to PIC (English).

3-501.19 Time as a Public Health Control - P,PF. Observed no time label on the marinara sauce. CDI- time label was placed on marinara sauce.

7-102.11 Common Name-Working Containers - PF. Observed a bottle of window cleaner without a label. CDI- window cleaner was properly labeled.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks being stored over consumer foods in the walk in cooler. CDI.

All handwashing sinks shall be provided with a handwashing sign. Observed no handwashing sign at the handwashing sink in the kitchen. CDI- handwashing sticker was provided.

All bottles of sanitizer shall be labeled. Observed a bottle of sanitizer without a label. CDI- bottle was labeled.

All employee drinks shall be stored in a designated area. Observed an employee drink being stored on the food prep table. CDI- drink was removed.