DOMINOS PIZZA #8915

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unable to provide information about employee health policy, unaware of location of facility’s bodily fluid clean up procedures, and unaware of what corrective actions to take with improper holding temperatures. CDI - REHS provided PIC with employee health policy, located facility’s bodily fluid clean up procedures, and coached PIC on proper holding temperatures. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to provide adequate information on employee health policy or locate facility’s written policy. PIC stated they did not receive any form of training on this topic when hired or since thereafter. CDI - REHS coached pic on employee health policy. MCHD policy provided during inspection. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink below 200ppm quat during inspection. CDI - Sink drained and refilled. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in prep line top holding above 41F during inspection. See temperature chart. Ambient in unit 40F. PIC stated lids had been opened for an elongated period of time. CDI - All items in unit for longer than 4 hours voluntarily discarded. Items in unit for less than 4 hours moved to WIC. Repeat. 3 pts. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all test strips on site soiled and unable to provide an accurate assessment of sanitizer concentrations during inspection. Acquisition of proper test strips necessary. 10 day VR required. 0.5 pts.

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 low grout lines and various cracked floor tiles throughout kitchen during inspection. Repair and/or replacement necessary. Repeat. 0.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in RIC holding above 41F during inspection. Ambient in unit 41F. Observed cooked chicken wings in top right section of main prep unit holding above 41F during inspection. Observed various TCS foods in middle bottom section of main prep unit holding above 41F during inspection. See temperature chart. Maintenance contacted during inspection. All out of temperature TCS foods voluntarily discarded. Use of middle bottom section of unit halted until repaired. All foods held in this section of unit to remain in WIC. 72 hour VR required. 1.5 pts. 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 .

3-501.19 (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 no written TPHC procedures on site during inspection. CDI - Template provided and filled out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various plastic hotel pans being stored as clean while wet stacked together in dish pit area. Ensure all equipment is properly dried before stacking. Repeat. 0.5 pts.

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 low grout lines throughout main kitchen area during inspection. Repair necessary. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were wet stacked while being stored as clean. Separate containers to allow them to properly air dry. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged corner protector on the wall next to the WIF. Repair damaged corner protector. (0.5 pts)

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 a bag of employee food stored with packaged cheese. -CDI- PIC relocated the employee item to the bottom shelf in the WIC away from customer food items. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed containers of ham, noodles, and cooked wings being cold held above 41F in main line prep cooler. EHS noticed that thermometer gage on cooler was set at 44F. CDI all foods above 41F were voluntarily discarded by PIC and PIC set temperature of cooler to 38F. -1.5 Points 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 .

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

5-202.12 Provide at least 100F water at handsinks. Observed no hot water available at front handwashing sink. Knob for hot water would not turn. Hot water was available at other handwashing sink and 3 compartment sink. Repair/ replace faucet to allow for flow of hot water. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food on right side of prep unit above 41F. All other items in prep unit were at or below 41F (see temperature chart). CDI - Out of temp items were discarded by PIC. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 8 hours. Food shall be marked with start and discard time. -Pf Observed food not marked effectively with discard time for the marinara sauce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed Recommend pyramid stacking dishes to achieve air drying.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing their hands in between activities that contaminate them such as touching the faucets with bare hands after washing. CDI- Employee was educated and hands were rewashed during the inspection.

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 . All time and temperature controlled foods for safety kept for cold holding shall be maintained a temperature threshold of at least 41F or below. Observed pepperoni inside of prep unit with a temperature of 42.5F. CDI- Pepperoni was moved to walk in cooler to cool below temperature threshold. No escalation of points due to improvement.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of flour stored on the ground. CDI- Flour was moved to shelf during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed Recommend pyramid stacking dishes to achieve air drying.

4-501.11 Maintain equipment in good repair. Walk in cooler is not fully shutting due to handle catch missing. Replace catch for handle to ensure that walk in cooler door can fully close. Walk in cooler maintaining well below temperature threshold needed. Observed gasket seal torn. \

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Ensure that dumpster doors is kept closed to prevent a possible attraction or harborage of pests.

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 . All time and temperature controlled foods for safety kept for cold holding shall be maintained a temperature threshold of at least 41F or below. Observed breaded chicken inside of the prep unit at a temperature of 43F. CDI- Item was removed from line and placed inside of reach in unit to cool below 41F.

4-501.11 Maintain equipment in good repair. Walk in cooler is not fully shutting due to handle catch missing. Replace catch for handle to ensure that walk in cooler door can fully close. Walk in cooler maintaining well below temperature threshold needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Ensure that dumpster doors is kept closed to prevent a possible attraction or harborage of pests.

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

4-501.11 Maintain equipment in good repair. Observed lights not properly working in the hood vents. Lightbulbs have been replaced but burn out after about an hour of use. It is unknown whether the correct bulbs are being installed. Needs repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 comp. sink recorded low at <50ppm. CDI- Sink drained and re filled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer unlabeled. CDI- Labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge was not a certified food protection manger. - 2 points.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and used same washed hands to touch sink knobs. Ensure paper towel restraints are used when turning off sink knobs. CDI- education as given. Hands were re-washed. - 2 points.

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 roasted peppers and tomatoes cooling inside of cold hold unit. Tomatoes were cooling while fully covered in 2 door unit. CDI- education was given, items were uncovered and cooled in freezer/walk in. CDI- REPEAT -.1 point.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Cleaning is needed on oven racks. 0 points. *General Comment: Inspection was conducted with Faith. No signature due to covid19.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and used same washed hands to touch sink knobs. Ensure paper towel restraints are used when turning off sink knobs. CDI- education as given. Hands were re-washed 0 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed squeeze bottle tops with water buildup and also soiled. Also observed some of those tops with buildup that will not remove due to being permanently stained. CDI- Soiled bottle tops were placed in sink for washing. -1.5 points.

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 8 hour time stamp missing on some of the marinara buckets and squeeze bottles that were stored at room temp. CDI- PIC installed discard time that shall not exceed 8 hours on pizza sauce containers as needed. - 1 point.

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 red peppers cooling inside of flip top unit at >41F. CDI - education on proper cooling was given and roasted peppers were moved to walk in to properly cool. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged wall caulking near hand sink in prep area and in employee restroom. Repair damaged wall in door near pizza dough walk in cooler. 0 points. General Comment**: Observed grade card posted on top of drink machine which made it not visible to customers upon entry. Grade card has been repositioned and is to stay in conspicuous areas or risk receiving a grade card violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC failed to present a certificate demonstration completion of a serv safe food course. - 2 points.

6-301.14 Post a handwash sign at each handsink. Hand washing sign was missing at bathroom handsink. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, meshed tomatoes, and chicken wings were cold holding >41 degrees F on one side of the cold hold prep unit. CDI- Food items were placed in walk in cooler to cool to 41 degrees F within 2 hours. All other foods in this same unit checked were holding at or below 41 degrees. -0 points due to this being first cold hold violation since 1/1/19.. Recommend having the whole unit looked at by repair operator to ensure long-term compliance with cold holding.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed./ 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee wearing watch and not wearing hair net while conducting food prep. -.5 points.

6-303.11 Intensity-Lighting - C Observed pizza being cooked with lights off under hood. Ensure that all food prep settings are equipped with at least 50ftcd. -.5 points.

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 food employee work from the cash register and then proceed to bare hand mushrooms without washing hands in between. CDI/REPEAT; Employee was notified by PIC during the inspection. No escalation of points due to overall better hand washing in the facility. - 2 points.

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 bare hand mushrooms prior to placing them in the cold hold unit for storage. Explained carefully to PIC that products that are not going straight to the oven for cooking should not be touched with bare hands. CDI- mushrooms were rinsed and placed back into the cold hold unit for storage. 0 points.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed quat sanitizer coming out of the dispenser above 400 ppm. CDI- PIC diluted sanitizer bottles with water for compliance. PIC stated that they will contact their chemical provider for adjustments to the chemical dispenser. Quat sanitizer shall be 200-400 ppm unless specified different by sanitizer specs. REPEAT - 2 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted racks located in the reach in cold hold pizza prep unit. 0 points. General Comment(s): EHS didn't observe but PIC stated that the mushrooms were being washed in the 3 comp sink. EHS observed soiled dishes and dish water in 3 comp sink. Ensure that foods are not being rinsed or prepped in sinks that's prone to contamination. Only prep foods in sinks free of all dishes and moisture contamination.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on pizza prep surface.

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 food employee come from outside of the facility and engage into food prep without doing a hand washing. CDI- PIC insturcted food employee to wash hands before continuning food prep.

6-301.14 Post a handwash sign at each handsink. Observed front hand wash signs missing at hand washing sinks.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer coming out of the dispenser above 400 ppm. CDI- PIC diluted sanitizer bottles with water for compliance. PIC stated that they will contact thier chemical provider for adjustments to the chemical dispenser. Quat sanitizer shall be 200-400 ppm.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair missing and damaged grout along hand washing sinks adjacent to walk in cooler and in the bathroom area.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handwash in restroom not reaching 100 degrees see chart above. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-205.15 Maintain a plumbing system in good repair. Observed drain at front handwash slow. Observed water heater leaking water from pressure relief valve.

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 food debris on wall in dishwashing area..

2-101.11 PIC shall be present during all hours of operation. -PF Observed no one on duty with certified food protection manager credentials.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at handwash in employee restrooms could only reach 83 degrees. 10 day verification required. 6-301.14 Post a handwash sign at each handsink. Observed sink in employee restroom missing required handwash signage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored as clean with film of grease. CDI took to rewash.

6-501.19 Closing Toilet Room Doors - C Observed employee restroom does not have self closure on door. repeat.,

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wings overstacked in pan on service line. CDI lower portion of pan at correct temp. see chart above upper portion taken to walk in to cool.

5-501.17 Provide a covered waste bin in female restrooms. Observed toilet room used for both sexes without covered receptacle . 6-501.19 Closing Toilet Room Doors - C Observed door for restroom is not self closing.

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 buildup of food debris on wall at can wash.

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

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 2 employees not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food or equipment is prevented. Observed cans of Valspar paint stored on laundry machine.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - Food temperature measuring devices shall be accurate within 2 degrees F. Observewd thermometer displaying temperature of 75 degrees F in cup of ice. Verification required to ensure that facility has accurate small diameter probe food thermometer.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloth on prep table. Observed soiled apron on clean single-service articles in restroom. Repeat. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed containers being wet stacked on storage rack.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed crack on corn meal container lid and rust developing on metal shelving inside walk in cooler.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free form an accumulation of soil. Observed sticker residues and soil accumulating on outside of clean containers on drying rack.

6-202.14 Toilet Rooms, Enclosed - C - Toilet rooms loated on premises shall be equiped with self-closing doors. Observed employee restroom door not self-closing.

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

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Implement and follow a proper employee health policy. Observed PIC not able to demonstrate verbally that an employee health policy was being followed and no written policy on site during inspection. CDI by instruction, handout provided to operator.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands or equipment. Observed a twist top beverage located on prep table.

2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Observed 2 food employees turn faucet off with their bare hands after handwashing. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Each handwashing sink shall be supplied with a means to dry hands. Observed paper towel dispenser without towels. CDI, operator provided towels during inspection.

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 several containers stored as clean on clean drainboard of 3 compartment sink but soiled with food residues. Observed top of containers stored as clean on drying rack as well as lids but soiled with food residues. CDI, equipment relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer at dispenser not being provided at proper concentration and low at 3 compartment sink and below required concentration at spray bottle. CDI, operator refilled sink and relocated bottle to refill.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food is prevented. Observed glass cleaner stored over cheese packets behind front counter.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloth on prep table and soiled cloth in a basket with other supplies on storage rack near 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed 1 insulated pizza transport bag stored on ground in dry storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed quat dispenser not dispensing chemical sanitizer at required concentration and employees manually mixing sanitizer. Operator stated that the piece for the dispenser was on order. Observed a cracked light shield in walk in cooler. Replace light shield. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be NSF / ANSI certified. Observed non-NSF container storing cornmeal.

6-501.12 Cleaning, Frequency and Restrictions - C - General cleaning needed in facility. Observed walls near 3 compartment sink soiled with food residues and debris accumulating in hard to reach areas under storage racks for pizza boxes.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC did not have serv safe. The person that has it was not here.

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 an employee portioning cooked chicken wings with bare hands. The final reheat temp on the wings ranged from 140F-200F. Use gloves when portioning the wings.CDI by instruction and PIC, Jason, stated he will get gloves.

General Comment 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 at 56F with a lid in the walk in. After working with items at room temp. leave the lid off so it can cool off. CDI - lid was removed to facilitate cooling.

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

General Coment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed active washing being done in 97F water. CDI - explained to employee the water needs to be at least 110F and old water was drained.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC doesn't hold certification.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed covered w/straw employee beverage on prep table that was not in use. Moved beverage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food dumped in hand sink. PIC removed food.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner and stainless steel polish stored above packaged oil blends. Relocated chemicals away from 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 bowl in cornmeal and sifter with handle down in cornmeal. Remove bowl as no handle is present. Sifter handle was placed above cornmeal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white containers stacked wet. Separate to air dry.

4-501.11 Maintain equipment in good repair. Coating on shelves in prep unit is chipped. 4-502.11(A) Maintain utensils in good repair. Phase out white containers that are cracked at lip.

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 baseboards in need of repair beside utility sink and beside washer/dryer.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. CDI- verbal advisement to operator Jennifer Rankin as to requirement and next compliance date of January 1,2013.

2-103.11 (M) Person in Charge-Duties - PF. Operator advised that currently there is not written employee health policy, and that employee's report illness to manager on duty. Operator advised that specific reportable illness had not been explained, but was able to answer questions in regards to restrictions from work. CDI- requirement explained to operator today and example health policy provided for reference.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Mesh pizza pans stored in back room with cooked food debris on them. Operator advised pans are stored there until needed, and then cleaned. CDI- verbal correction to clean after use and before storing. Corrected; pans to be cleaned.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use dry mixes, sauces, and seasonings not labeled per the rule requirement. CDI- verbal correction as to rule requirement.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Shelving at front counter area needs to be cleaned of dried debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C6-305.11 Designation-Dressing Areas and Lockers - C.Closed employee beverages stored in a drink crate in beverage cooler. Some facility sauce bottles stored in cooler also. Operator was advised of separation being needed from employee items and facility items. CDI- storage corrected.