SBARRO ITALIAN EATERY #444

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff are trained on the EHP. Staff answers correctly to questions when asked. CDI- County form with signature sheet provided by EHS. (-0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue on outside shield inside ice machine. Too much ice was filling equipment for telescoping mirror to reach inside. PIC is advised to empty and deep clean ice machine at earliest opportunity. Increase frequency of cleaning to prevent build up. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato and onion salad on far right of maketop, closest to oven, at 44F. CDI- PIC voluntarily disposed. EHS advises filling containers on the right side to a lesser extent, using lids, and TPHC if necessary. Monitor the food with a thin probe thermometer periodically to ensure 41F or below. (-0)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced spinach and mozzarella cheese pre-portioned for Stromboli’s and one large plastic container of shredded cheese without date marks in lowboy. CDI- EHS confirmed prep date, PIC dates items. (-1.5)

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 overfilled container of cooked mushrooms cooling in unlidded make top. EHS advised PIC that this location, near tomato salad not able to maintain cold holding, is not a good location for cooling. Use primary cooling equipment (walk in and reach in cooler) to cool foods before storing in make top. CDI- Mushrooms relocated to WIC to complete cooling. (-0)

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 walls and attachments (test strip dispenser box) covered in residue and very sticky to the touch. PIC advised to deep clean and maintain greater cleaning frequency so hands are not contaminated while engaging in ware-washing. (-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 peeling caulking where serving area hand sink meets the wall. Repair to prevent entry of water.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at serving-line hand sink. CDI- EHS provided hand wash sign. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed deteriorating wood at hand sink in serving area. Repair so it is smooth, cleanable, and non-absorbent. PIC states a stainless steel top for sink has been ordered and will be installed soon. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink very slow to drain. Restore drainage as soon as possible. (-1)

4-501.11 Maintain equipment in good repair. Observed deteriorating wood at hand sink in serving area. Repair so it is smooth, cleanable, and non-absorbent. (-0.5)

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 dark grout and various stains throughout kitchen floor. Deep cleaning is advised. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed container of tomato sauce in WIC without date mark. CDI- PIC dates sauce. (-0)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani-bucket stored beside canned goods at prep table lower rack. CDI- Sani-bucket segregated from food supply. (-0)

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 dried resin from pest control services on walls in front of store near register area. Remove resin once it turns from light amber to dark brown, and is no longer active for pest control. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions on dry storage rack beside spices and other dried goods. CDI- Personal items removed. (-0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some boxes of unwashed produce stored over RTE foods in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pasta cooling at 105 degrees F at 1:31 in deep container. At 1:51 pasta was at 100 degrees F. CDI, pasta transferred to shallow uncovered pans and relocated to walk in cooler to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pasta cooling at 105 degrees F at 1:31 in deep container. At 1:51 pasta was at 100 degrees F. CDI, pasta transferred to shallow uncovered pans and relocated to walk in cooler to rapidly 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit fly at 3 compartments sink near back door

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service utensils stored in metal container and single-service cups on front line but containers collecting debris / soil.

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 salads held on TPHC in display cooler per PIC, but incorrect label for prior day. CDI, correct label provided for PIC to indicate 4 hour hold time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed equipment cleaner held over clean drainboard of 3 compartment sink. CDI, chemical relocated for proper storage.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drainboard accumulating some debris and soil.

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 with date of discard of 8/5. CDI, pasta voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 1 storage container of flour not labeled.

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 some clean utensils hanging in splash zone of prep sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food item on prep tabled.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed cashier handling money then going to prepare food and handle clean utensils. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, pepperoni, sausage and sauce cold held at pizza prep unit over 41 degrees F. See temperature observation chart. Employee adjusted unit thermostat and observed items drop to 41 degrees F. Ensure TCS foods are cold held maintained at 41 degrees F and below. 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 .P -

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 cheese recently shredded and cooling in large covered bus tubs. CDI, lids removed to facilitate heat transfer. 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 .

4-601.11(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 general cleaning needed inside equipment on sides of equipment and shelving

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. Time was not turned on for pizza and pasta. CDI - Repaired and turned on. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Pasta cooling in WIC incorrectly as pan was not completely uncovered. CDI - Pan uncovered. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraint.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Shredded cheese cut at 9AM did not cool down to 41F in 4 hours. CDI - Discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Incorrect cooling method of shredded cheese (see # 20). CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (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 while standing in front of stove with food prep occurring. CDI - EHS asked employee to relocate to an area away from food and food prep areas. Employee moved to computer desk by back door before resuming meal. No contamination of food, equipment, or utensils was observed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed piece of white solid debris on top of ice in ice machine. CDI - PIC used ice scoop to remove and discard debris. No other contamination was observed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and onions stored over container of sauce in WIC. Do not store unwashed produce over ready-to-eat food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large tub of pasta in WIC at 48 F. PIC stated that pasta was cooked last night. CDI - PIC voluntarily discarded pasta. 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 items in prep top such as Italian sausage, olives, and cooked mushrooms above 41 F. Observed salad in grab n go above 41 F. See temp chart. CDI - PIC voluntarily discarded olives and mushrooms stored in prep top overnight. PIC moved Italian sausage to WIC to rapidly cool since it had been taken out of WIC and placed in prep top approximately two hours prior. PIC placed salads on TPHC with time stamp and completed TPHC template provided by EHS 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 items in prep top such as mozzarella cheese and Italian sausage without date mark. PIC stated that any of these items that are left at closing are kept in the prep top overnight or moved to WIC. Observed baked ziti that was cooked last night in WIC without date mark. PIC voluntarily discarded Italian sausage. PIC knew open/cook dates for mozzarella cheese and baked ziti and date marked items. All other items were observed with appropriate date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed steam table items such as potatoes and meatballs held on TPHC without written procedures. CDI - EHS provided procedure template to PIC which was completed during inspection. Time stamp was added for item cook times. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed pizza and stromboli held on TPHC without time stamps. Food had been cooked 30 minutes prior so a timer was started for the remaining time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooked last night in large plastic tub in WIC at 48 F. CDI - PIC voluntarily discarded pasta and will use shallow open metal pans to rapidly cool food in the future. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed packaged cut spinach thawing in container of water in prep sink. The lowest temperature the prep sink was able to reach was 74 F. Spinach was temped at 44 F. CDI - PIC moved spinach to WIC to rapidly cool to 41 F since it had been removed from WIC, still frozen, approximately 2 hours prior. Thaw frozen items fully submerged under running water at 70 F or below, or thaw items in WIC.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee handle food after changing hood light bulb. Employee then went to wash hands with same gloves and proceeded to food prep. CDI - EHS intervened, educated. Gloves discarded, hands properly washed and new gloves donned. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed marinara sauce registering at 96 F at steamtable. CDI - PIC re-heated product > 165 F. -0- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on wall shelving unit above prep sink. CDI - Utensils separated to allow for proper drying. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler door unable to self close. Repairs needed.***No points deducted due to different area observed. -0-

6-303.11 Provide required lighting intensity. Observed 1 of 3 non-functional light bulbs at pizza oven hood system. CDI - Employee replaced with new bulb during inspection. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 pepperoni, mushrooms and mozzarella cheese > 41 F at prep and lowboy unit. Refer to temperature chart for details. Products actively used during today’s inspection. CDI - All items relocated to reach-in freezer. Product temperatures began to decrease towards < 41 F after 15 minutes.***No escalation in points due to significant improvement since previous inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at pizza make unit lowboy. PIC has contacted The Gasket Guy for repairs.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingling with retail foods inside walk-in cooler. CDI - Personal food removed to bottom shelf away from retail foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on catch plate inside ice machine. Recommend higher cleaning frequency.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed TCS foods not meeting proper cooling time/temperatures; products had been in cooling stage since previous day. Refer to temperature chart. CDI - Products voluntarily discarded.

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 various TCS foods > 41 F inside walk-in cooler. Refer to temperature chart. Products had not been used during today’s services. CDI - Products voluntarily discarded.

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 TCS products cooling in tightly covered deep plastic and metal containers inside walk-in cooler. Products had been in cooling stage since previous day. Refer to temperature chart. CDI - PIC voluntarily discarded all items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on wall shelving unit above prep sink. CDI - Utensils separated to allow for proper drying.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed metal pan inside hand sink next to beverage station. CDI - Pan removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service pizza to-go containers stored open-ended during the inspection. CDI - Trays inverted.

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 on lowboy reach-in unit gasket. Recommend higher and thorough cleaning frequency.

2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present during today’s inspection.

REPEAT: 2-102.12 (A) Certified Food Protection Manager. Observed no employees with CFPM certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine.

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 several containers of cooked mushrooms (10/2) and cooked noodles (10/3) above 41 F in walk-in cooler. CDI - Products voluntarilry discarded.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding. Observed various foods such sausages, ricotta and olives above 41 F in lowboy reach-in cooler. Ambient temperature inside unit recorded at 55 F. Food employee explained that the unit was recently serviced however, it still shuts on and off; Food employee stated that the sausages were taken out of the WIC prior to EHS arrival, CDI - Sausages taken to WIC to cool down and other products voluntarily discarded. EHS instructed employee not to use low boy reach-in until repairs are made. VR 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. Observed cooked pasta (10/2) and cooked mushrooms (10/2) tightly covered above 41 F. Items were not used for today’s services. CDI - Products voluntarily discarded.

1 1 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with CFPM certification. Repeat. - 2 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed garlic sauce and oil containers without label next to pizza oven. - REPEAT - 1 -

4-501.11 Maintain equipment in good repair. Observed walk in unit door with self latching hinge no longer operational. Facility must repair door to ensure it is self closing. - REPEAT - 0 -

1 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with certification. Repeat. - 2 - 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed overall lack of PIC control in kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzles. When asked, employee could not recall when nozzles were last washed. - 1.5 -

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 containers of cheese cooling overnight between 45-47F. CDI - Items voluntarily discarded. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in hot holding at 120F. CDI - Sauce voluntarily discarded. - REPEAT - 3 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of cheese in walk in cooler from 3/6/2021 at 43F. CDI - Items voluntarily discarded. - REPEAT - 1.5 -

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 spinach, pepperoni, sausage, mushrooms, and ricotta from yesterday stored in prep unit without dates marked. Observed cooked spinach, prepped yesterday, in walk in in cooler without dates marked. Items must be dated in prep unit as well as main batch in walk in unit. CDI - All dates marked. - REPEAT - 3 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling tightly covered and stacked. Observed cheese cooling in tightly covered, deep, stacked containers in walk in cooler. CDI - Pasta within cooling parameters, items uncovered and separated to allow for cooling. Cheese voluntarily discarded. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed butter and oil containers without label next to pizza oven. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

4-501.11 Maintain equipment in good repair. Observed walk in unit door with self latching hinge no longer operational. Facility must repair door to ensure it is self closing. - REPEAT - 0 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing in between floor tiles throughout 3 comp sink area. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with certification. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.Observed employee handling cash register and returning to food prep with same gloves and employees use gloves to touch mask and handle soiled surface and return to food prep. CDI hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken Parmesan, meatballs, white Mac and Cheese, and spaghetti hot holding below 135F. PIC stated unit was turned on late and may not have heated up all the way before placing items in hot well. CDI items reheated or discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spaghetti, penne pasta noodle, penne pasta, and mozzerella cheese in walk in unit above 41F. PIC stated walk in door was open during prep and warmed up some of the food product. CDI items uncovered and separated to allow for cooling.

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 sausage, pepperoni, spinach, ricotta mix, mozzerella, mushrooms, and liquid eggs in front prep unit not dated. Told PIC items must be dated in prep unit as well as main batch in walk in unit. CDI items started dated.

4-501.11 Maintain equipment in good repair. Observed walk in unit door with self latching hinge no longer operational. Facility must repair door to ensure it is self closing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have ansi accredited certified food protection manager certification. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed black residue on ice machine chute. Repeat. CDI- cleaning between customers.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed trash can stored against to go cup/lid holder. Discontinue storing trash can against holder containing single service items. CDI-moved to proper location

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present in unit during inspection. GM indicated that there is only one certified manager and today is their day off.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee consume personal beverage then return to preparation and service with no hand washing. CDI - manager coached employee to wash hands after drinking

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in 3 part sink less than 50 ppm. Concentration was checked by employee when filled but the solution was hot and test strip reading inaccurate. CDI - manager drained and replaced sanitizer with new at 200ppm. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed organic buildup on interior surfaces of ice machine. CDI - manager had employee clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All items in pizza prep cooler with elevated temperatures. Toppings on top make line between 50 - 52f and products inside bottom reach in portion 43-45f. Manager indicated unit had been turned off for cleaning last night but not turned back on before this morning when it was restocked. CDI - manager discarded all TCS items in the unit as they had been in the unit greater than 4 hours. Manager will ensure that unit is plugged in and turned on in the evening after cleaning to ensure unit temperature is sufficient to maintain temperatures of 41 or lower. REPEAT - continued temperature issues with this unit may result in permit action.

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 time marked on food items using TPHC. Discussed with manager that TPHC procedures for timing must be followed. CDI - manager placed proper time marking on items based on the written procedures. 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 pasta cooling in sealed bulk black pans in walk in cooler. CDI - manager uncovered pasta to facilitate air flow and allow proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings under front counter, in dry storage area, and in back area near dish sink. Observed dead roaches and live roach in back dish area. Manager to contact PCO

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in solution with 0 ppm quat sanitizer. REPEAT 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at prep area in kitchen. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans stored wet on clean utensil shelving in prep area. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic single service utensils stored not inverted in dispenser such that employee has to handle mouth contact surfaces when handing to the customer.

5-202.13 Backflow Prevention, Air Gap - P Observed spray hose at 3 part sink with broken metal spring hanging down into the sink basin well below the flood rim resulting in potential cross connection. Manager has service request in place dated 6/12 but no correction could be made today. VR within 10 days to ensure repair of hose.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager on site.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on prep surfaces. CDI: drinks relocated.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink measuring < 100ppm. CDI: sanitizer was dumped and refilled with sanitizer at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold hold items inside top of pizza prep cooler > 41F (see temp chart). Items being held on bottom of unit were in compliance (41F/below) CDI: items changed out with fresh product from bottom of cooler and walk-in cooler; items were moved to walk-in to rapid cool.

General Comment: 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 times not being updated properly for items held on TPHC. CDI: times were updated properly.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored inside quat sanitizer < 50ppm. CDI: dumped and refilled with proper sanitizer at 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the kitchen floor.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drainboard of 3-comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection manager certification during inspection. REPEAT.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal coffee stored on soda boxes. Store in segregated areas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Salads and lettuce cooling improperly (salad with lid on, lettuce wrapped in silan wrap). CDI- Lids, wraps removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stackin observed of metal containers as well as pizza dough holders.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection manager certification during inspection. REPEAT.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf White tub placed on top of handsink. CDI- Tub moved. Do not block access to sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara sauce recorded below 135F. CDI- Re-heated.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed noodles dated for 10/22. Noodles were cooked on 10/21. CDI- Date changed for 10/21. Date product for cook/prep date of oldest ingredient.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed preped noodles cooling with plastic wrap on. CDI- Wrap removed and active stirring to take place. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection manager certification during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in front display unit holding at 53F. CDI: Salads voluntarily discarded. PIC stated that units are turned off overnight and that it was likely employees stocked unit before it reached temperature.

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 sauces cooling in deep, covered metal containers in walk in unit. CDI: Pizza sauces vented and rotated to top shelf in walk in to facilitate more rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitzer bucket holding less than 50 ppm QAC on front line area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups and pizza boxes stored with lip contact surface exposed/food contact surface facing up. CDI: Boxes inverted and overfilled cups removed and placed into proper storage. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout back of house area in need of cleaning to remove grease buildup.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed some clean plastic storage containers and can opener stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

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 45F. -P - Observed 2 containers of spaghetti cooling in tightly covered container from night before at 47 degrees F.cdi, spaghetti voluntarily discarded by PIC

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 employees not following TPHC procedures for pizzas and not labeling as required. CDI, 3 pepperoni and 1 supreme pizza voluntarily discarded by PIC. 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 spaghetti cooling in tightly covered containers from night before in walk in unit. CDI, spaghetti voluntarily discarded by PIC.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed paper plates and single-service disposable bags stored in area at front counter with debris and soil.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some rodent droppings and soil accumulating on corners of floor under dry storage in kitchen. Clean to prevent pest harborage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed food staff put on gloves without washing their hands before donning gloves. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sausage, mozzarella cheese and chicken cold held above 45 degrees F in prep unIt.cdi, foods relocated to rapidly cool.

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 cooked pasta noodles with incorrect prep date according to PIC. CDI, noodles voluntarily discarded by operator.

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 staff not following written procedures for using Time as a Public health control. CDI by instruction.

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 cut tomatoes recently prepared and at 61 degrees F in tightly covered container. CDI, cover removed to rapidly cool product. Improvement made since previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 bucket of sanitizer for wet wiping cloths below required concentration.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed soiled single-service trays stored on top of clean single-service articles.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of prep unit. Repair.

2-301.14 When to Wash - P - Wash hands before doning gloves. Observed food employee change gloves without washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket located in front of handwashing sink. CDI, sanitizer bucket relocated to allow access to handwashing sink. Oberved staff dump water from cup at handwashing sink. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several cutting boards and knife stored as clean but soiled with food debris and soil. CDI, equipment relocated for cleaning. Repeat.

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 45F. -P - Observed pasta cooling in tightly covered containrs in walk in cooler from night before and at 50 degrees F. CDI, pasta voluntarily discarded while on-site.

3-501.15 Cooling Methods - PF - Observed pasta cooling in 3 tightly covered containers from night before and pasta at 50 degrees F. CDI, operator voluntarily discarded 3 pans of pasta. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed white dough containers being wet stacked accross from 3 compartment sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed food employee handle stromboli with bare hands after cooking. CDI, stomboli voluntarily discarded by food employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed some knives stored on holster clean but soiled with food debris. Observed white bins stored clean but soiled with food debris near 3 compartment sink. CDI, equipment and utensils relocated for cleaning.

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 stromboli held on rack at 84 degrees F that operator stated was prepared at 10am but not identified with time as operator stated and according to written procedures. Observed garlic bread recently removed from oven according to PIC and proper time not recorded on dry / erase chart as required. CDI by instruction, 2 trays of stromboli voluntarily discarded by PIC and Time as a Public Health Control reviewed with staff. Handout provided to operator.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed pasta cooling in covered container in walk in cooler. CDI, cover removed from pasta.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed shelves of walk in cooler accumulating some soil residues, flip top prep unit and above oven.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection.

2-301.14 When to Wash - P - Employees shall wash hands before putting on new gloves. Observed a food employee take off soiled gloves and begin to put on new gloves without washing their hands. CDI by instruction.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing. Observed sanitizer container, employee beverage and a phone stored in front of and next to hand washing sink. CDI, items relocated. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed salads prepared earlier in morning according to PIC in display unit at 63 degrees F. Ambient air temperature measured 51 degrees F in display unit. Repeat. CDI, salads relocated to rapidly cool. Observed pepperoni and sausage cold held above 45 degrees F in flip top prep unit and in unit overnight according to PIC. CDI, operator voluntarily discarded foods. Time as a public health control discussed with PIC.

2-303.11 Prohibition-Jewelry - C - Observed 1 employee wearing a watch while preparing food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use ice machine scoop stored in holster that had standing water and soil. Utensil relocated for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several stacks of pizza dough containers being wet stacked in facility. Repeat. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloths stored next to clean single-service articles near register.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment good repair and proper adjustment. Observed lights not installed under hood ventilation system above pizza ovens and front counter display case not holding required temperature of TCS foods and ambient air temperature above 45 degrees F. Repair.

3-301.11 Preventing Contamination from Hands - P,PF - Observed operator place pepperoni on pizza after initial heat treatment to hold using Time as a Public Health Control. PIC stated that pizza will be reheated upon request. CDI by instruction. Pizza placed back into oven to reheat.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be easily accessible and only used for handwashing. Observed employee coffee stored at handwashing sinks. CDI, coffee relocated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed salads that were prepared in morning according to PIC at 62 degrees F. CDI, operator voluntarily discarded salads. Ambient air measured 45 degrees F in unit according to thermocouple.

3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for using Time as a Public Health Control. Observed time not recorded on pizzas held on Time as required by written procedures. CDI, operator voluntarily discarded pizzas. Improvement made since last inspection, facility now has written procedures in place for Time as a Public Health Control. Ensure facility is consistently following procedures.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed degrease stored above 3 compartment sink. 7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed a spray bottle of cleaner not labeled below handwashing sink behind front counter. CID.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed salads recently prepared and cooling in covered containers in display case. Observed pasta cooling in deep containers inside walk in cooler. CDI, employee transferred pasta to shallow containers and voluntarily discarded lettuce.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use pizza cutting utensil stored in contact with soiled cloth.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow clean equipment to air dry after cleaning. Observed pizza dough containers being wet stacked at 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 1 split gasket and a light out under hood ventilation system.

6-202.11 Light Bulbs, Protective Shielding - C - Lighting over equipment and food shall be shatter-proof shatter-resistant and shielded. Observed lights not shatter-proof or shatter-resistant or shielded over front counter and behind counter. Repeat. Operator has shatter-resistant lights on site.

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 a chart that included hold times but no written procedures avaialable for pizza that operator stated that was held using Time as a Public Health Contorl. Handout provided to operator for pizza, stromboli and breadstick that operator stated was held on time. Repeat. Verification return to be completed to ensure that facility is following proper procedures.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed pasta cooling in covered containers in walk in cooler. Covers removed from pasta to facilitate heat transfer.

3-307.11 Miscellaneous Sources of Contamination - C - Store foods from miscellaneous sources of contamination. Observed drink pitcher stored below soap at handwashing sink. Pitcher relocated.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils with handle out of food. Observed utensil handle and portioning container stored in direct contact with food in flip top prep unit.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled towel stored on prep table.

6-202.11 Light Bulbs, Protective Shielding - C - Provide shatter-proof, shatter-resistant lighting in areas over food or equipment. Observed non shatter-proof , shatter-resistant lighting over front food line and as well as prep or cooking equipment.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed certified PIC leave faciliy and return later on. Repeat.

. Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed twist top employee beverage stored on handwashing sink. CDI, operator relocated beverage.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn off faucet with their bare hands after handwashing. CDI by instruction.

Handwashing sinks shall be accessible at all times for employee use. Observed a fan stored in front of handwashing sink. Observed a drink pitcher stored on handwashing sink behind front counter. CDI, operator relocated items.

Provide sanitizer at proper concentration. Observed quat sanitizer below required concentration at 3 compartment sink. CDI, operator filled sink to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pepperoi and garlic in oil mixture over stacked and held above 45 degrees F. CDI by instruction, foods relocated to rapidly cool.

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 chart for cooked hold times on some foods but no written procedures on process. Observed verbal procedures that pizzas, stromboli held on time but not following verbal procedures. CDI, foods discarded and handout provided to operator.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling at 87 degrees F in bulk containmer. CDI, operator transferred pasta to several metal shallow containers to rapidly cool.

Food employees shall wear an effective hair restraint. Observed a food employee not wearing a hair restraint.

Wet wiping cloths shall be stored in sanitizer in between ues. Observed an absorbant towel under cutting board.

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

Keep equipment in good repair. Observd 2 light bulbs burnt out above pizza oven. Repeat. 4-205.10 Food Equipment, Certification and Classification - C - Observed 2 black roughneck containers being used for dry ingredient storage. CDI, provide ANSI / NSF container or a food grade liner.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present during the inspection. Recommend getting someone else certified.

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

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit door where the dough is kept. Replace gasket.

General Comment 6-303.11 Intensity-Lighting - C - Replace burnt out bulb in the hood above the pizza oven.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC and employees were unfamiliar with the employee health policy and were unable to locate one. CDI- health policy provided today.

•6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in the employee/customer bathrooms. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at 60F in employee/customer bathrooms. VR required in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal container stored clean with visible food debris on it. CDI- container was set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top pizza preparation cooler that were above 45F (see chart). CDI- foods were discarded and a maintenance request was submitted.

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 written procedures for foods that are being held below 135F such as strombolis and pizzas and are discarded after 2 hours. CDI- time template was provided today.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are exposed to splash spillage, or other food soiling shall be constructed of a corrosion resistant, nonabsorbent, smooth material. Observed bungee cords being used above the 3 compartment sink to hold up shelving. The cords were visible soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the walk in cooler and above the 3 compartment sink.

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. Observed dusty ventilation above the pizza preparation flip top cooler.

:.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean ice chute inside big ice machine and clean tea urn spout. CDI- cleaned during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sausage for pizzas 48F. Must keep cold foods cold at 45F or below. CDI-placed in cooler and switched out for colder sausage.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C: Dishes and utensils stored dirty.