PAPA LUIGI`S

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink at the front counter across from the large opentop to not be provided with paper towels at the time of the inspection. PIC stated that it is not a handwash sink that is used often as staff tend to use the other front counter one of the 2 in the back kitchen area. CDI - Paper towels provided.

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 the exterior surfaces of the hot box to have accumulations of food debris/grease/grime.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple slicers and one pair of tongs that were sticky to the touch. CDI-PIC set aside utensils to be rewashed. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed slices of meat pizza and cheese at 121F and 111F in warming unit across from the main service line. Facility was hot holding slices. CDI-Facility to discard any remaining slices from the unit after 3 due to being cooked at the same time as slices on serving line. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one bag of mozzarella cheese in lowboy section of prep top at 42F, sausage next to cheese was at 41F. CDI-PIC moved cheese to WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of window cleaner near 3 compartment sink. CDI-PIC added label to container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pizza slider soiled with food debris. CDI - Cleaned on site. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) 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 prepped salads that are set on TPHC, but did not have time recorded, per facilitys procedures. CDI-PIC added salad time to log.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed water cups on front counter without plastic sleeve and single use cups without sleeve in cup dispenser. Repeat.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed used pizza screen stored on top of clean racks and sheet pans above 3 comp sink.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed water cups without protective plastic wrap covering the food surface that were within reach of customers.

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 the outside portions of stacked metal sheet pans that were greasy to the touch and stored as clean. Metal pans were set aside to be rewashed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink in the front food service area. CDI - Soap was replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pan stored as clean with residue present on the food contact surface. CDI - Pan moved to 3 compartment sink.

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 container of salt with no label. CDI - Container was labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer below 100 PPM. CDI - Sanitizer was replaced with sanitizer at the proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. Observed x2 employees arrive to kitchen, take off jackets, put on hair nets and don gloves. CDI - EHS intervened, educated and hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at kitchen hand sink. CDI - PIC replenished station with paper towels.

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 mozzarella cheese, pepperoni and pizza sauce with out start/end times. PIC confirmed start time of 6:30. CDI - Products time stamped.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door unable to properly closed. Repairs needed.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed kitchen hand sink slow to drain. CDI - Service order has been placed.***No escalation in points due to different item observed.

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 drink co-mingling with boxes of single service items. CDI - Item removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed incomplete written procedures for vomiting and diarrheal events. CDI - Provided PIC New NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink across from pizza robot blocked by trash can. CDI: trash can relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser jammed making paper towels in accessible. CDI: dispenser repaired and paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on metal pans stored as clean. CDI: removed and taken to 3-comp sink to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up and residue inside both ice machines.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed red trays wet stacked on shelf.

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 spider webs, leaves, and accumulation of food debris under food line.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking under 3-comp sink and faucet leaking continuously. CDI: service order has been placed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed written procedures for these types of events not provided during the inspection. CDI - Provided PIC New NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer at 0 ppm of quat. CDI - quat remade and is now at the correct concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal build up of debris in prep unit drawers and gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor damaged in walk in cooler floor not smooth and easily cleanable.

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 containers of pasta (dated 6/14) held past 7 days. PIC stated that items were pulled from the freezer and forgot to label the pull date. CDI PIC voluntarily discarded pasta and EHS discussed proper date marking.

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 grab n go salad held on TPHC without documented begin or end times labeled. CDI PIC provided a label with the start and end times.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic cups by the drink station without a method to prevent from contamination. Ensure to provide plastic sleeves or an effective method when storing cups at drink station. CDI PIC provided plastic sleeves the cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several non-food contact surfaces (exterior of equipment, reach in units, containers of utensils etc.) with debris build up. Ensure to increase cleaning frequency.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed of sheet trays.

4-501.11 Maintain equipment in good repair. Plastic in interior wall of ice machine is chipping. Repair or replace. REPEAT. Facility is woking on repair/replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple pasta foods recorded above 45F in WIC. CDI- Food discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Ice scoop submerged in ice with handles buried in ice as well. CDI- Removed from ice.

4-501.11 Maintain equipment in good repair. Plastic in interior wall of ice machine is chipping. Repair or replace.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no handwashing soap available at handwashing sink behind front counter. CDI, operator provided handwashing soap while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pepperoni, cheese, cut lettuce over 45 degrees F at pizza prep refrigerator and unit with an ambient air temperature of 60 degrees F. CDI, operator called in maintenance to repair unit while on-site and TCS foods relocated to walk in cooler to rapidly cool. Repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no temperature measuring device inside prep refrigerator.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed pizza prep refrigerator not holding required temperature and with ambient air temperature of 60 degrees F. Observed 1 light out under hood ventilation system.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage stored on storage rack.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed residue accumulating on side of ice machine. CDI by instruction, clean at required frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ambient air temperature of pizza prep cooler at 55 degrees F. Foods over 45 degrees F were voluntarily discarded by PIC. PIC contacted maintenance for repair while on site and holding TCS foods on ice baths until equipment repaired.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles 6 inches from the ground. Observed some clean single service cups stored on ground.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some damage to floor on juncture between walk in cooler and walk in freezer.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wiping cloths were stored in soapy water. Store in sanitizer only. CDI- Wiping cloths were removed.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty green shelves and dirty gaskets.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed macaroni and cheese in the hot holding cabinet at 122F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cooked pulled pork BBQ stored in the flip top cooler at 50-54F. CDI by voluntary disposal.

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 time procedures or clearly marked begin and end times on pizzas that are held under TPHC. VR- provide within 10 days.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. According to the PIC, the cooked pork bbq is placed into a bag, and sealed in the commissary in SC (approved for reciprocity) and brought over to store in the facility. CDI by voluntary disposal. VR- provide additional info to determine whether procedure has been approved with SC health department through an approved HACCP plan and variance if needed within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making a pizza without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored next to the handsink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyOBSERVED MOLD & MILDEW GROWTH ON INTERIOR SURFACE OF ICE MACHINE. CDI BY HAVING STAFF CLEAN ICE MACHINE WHILE CONDUCTING INSPECTION.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringOBSERVED ICE BUCKETS NOT BEING STORED INVERTED TO FACILITATE EASY DRAINAGE OF WATER.

4-602.13 Nonfood Contact SurfacesOBSERVED HEAVY DUST ACCUMULATION ON VENTILATION GUARDS BEHIND ICE MACHINES. CLEANOBSERVED MILDEW & MOLD PRESENT ON EXTERIOR SURFACE ON ICE CHUTE SHEILD AT CUSTOMER DRINK STATIONS. CLEAN

. 3-501.19 Time as a Public Health ControlGENERAL COMMENTFACILITY WILL USE TPHC FOR PHFs. CDI BY PROVIDING PIC WITH TPHC LOGS FOR DOCUMENTING FOOD ITEMS AND INSTRUCTING PIC TO HAVE DOCUMENTATION AT EVERY FACILITY USING TPHC.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENT***STORE ICE BUCKETS INVERTED INBETWEEN USE TO HELP FACILITATE PROPER DRAINAGE AND PREVENT WATER FROM COLLECTING INSIDE***

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentMAINTAIN EQUIPMENT AND UTENSILS IN GOOD REPAIR AND SMOOTH AND EASILY CLEANABLE.OBSERVED SPLIT GASKET AROUND WALK-IN COOLER DOOR. REPLACE TORN/SPLIT GASKET