PAPA JOHNS #309

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed black pizza tray being stored inside hand washing sink at BOH. CDI - PIC cleaned sink and remove black pizza tray. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink at BOH. CDI - PIC obtained paper napkins.

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 PIC without Variance for extended Time as a Public Health Control (TPHC) of Papa John’s Pizza Sauce onsite. CDI -EHS emailed letter to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafet 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 10 hours. Food shall be marked to indicate the time that is 10 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for pizza held out of temperature control for 10 hours. CDi - PIC was allowed to time stamp pizza sauce.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed area near exit door with unsealed concrete flooring. Repair or added floor tiles.

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

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink near 3-comp-sink with no hand washing signage. CDI - EHS gave out hand washing poster.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one container of each food item in WIC; Italian sausage, beef crumbles, and philly steak with date marking stickers exceeding 7 days. 01/27-02/03. CDI - PIC correct date marking stickers. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door with gap along the lower portion of the door. PIC will place work order.

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 exposed concrete floors near back door missing floor tiles. PIC will place work order.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as cell phone, keys, chargers, and tablet on prep top. CDI - PIC removed items from prep top table.

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 PIC barehand contact hot peppers and placed them into pizza box with RTE pizza. CDI - PIC voluntarily discarded container of hot peppers and was educated to use tongs or gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two flies inside container of cut Canadian bacon at flip top unit. CDI - PIC voluntarily discarded container. Educated PIC on keeping flip top lids closed until pest control can be improved.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observe in WIC two containers of sausage and two containers of Italian sausage, exceeding 7 day date marking 07/26-008/02. CDI - PIC was allowed to keep food and properly date marking containers of food. 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 no extended TPHC approval letter on site. Approval letter was e-mail to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19 Time as a Public Health Control (P) (Pf). Observed on prep top portioned cups of pizza sauce with 48 hours discard window instead of 10 hour extended TPHC. PIC voluntarily discarded portioned cups of pizza sauce and will place future portioned cups on 10 hour extended TPHC or keep them 41F. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area and two flies inside container of Canadian bacon at flip top unit that was voluntarily discarded. Increase frequency of pest control visit by ORKIN.

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

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed in unisex employee restroom with no paper towels for drying hands. CDI - PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual dish washing with quaternary sanitizer below 50PPM. CDI - PIC discarded solution and replenished compartment with sanitizer at 300PPM. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container of several secondary squeeze bottles stored clean with food built up inside/outside of bottles. CDI - PIC took container back to 3-comp-sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect crawling underneath 3-comp-sink. CDI-PIC removed insect.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pizza sauce stored on the floor. PIC stated they had a deliver yesterday. CDI - PIC removed boxes off the floor.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles near 3-comp-sink missing pieces exposing gravel. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall to floor tile missing along wall by storage rack for cans and wall adjacent to pizza oven. PIC they are in the process of making repairs.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink located near 3-comp-sink. 10 DAY VR required. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink located near 3-comp-sink. 10 DAY VR required.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two dented cans stored on storage rack. CDI - PIC voluntarily discarded.

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 two clear containers of strings cheese without any date marking. CDI -PIC was allowed to date marking string cheese from the previous day. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 clear food containers of philly meat, beef crumbles, ranch dressing, and chicken pieces stored walk in cooler date marked for eight days 8/6-8/13. PIC stated the software they use to date mark is having issues. EHS allowed PIC to date marked containers by hand. 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 .

3-501.15 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 in walk in cooler clear food containers of beef crumbles, chicken pieces, and philly steak, still in the cooling process with lids on. EHS advised PIC when cooling to keep lids off to allow cold air to flow throughout food. CDI - PIC removed the lids from the clear food containers For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four secondary squeeze bottles without any labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door with visible light coming through the bottom portion of the rear door.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with score marks and heavily discolored. CDI - PIC placed order for new cutting board.

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 several holes in wall near rear kitchen by back door. 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 fan on floor with dust and debris build up

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys on flip top unit and tablet with charging cable connect on prep unit.

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 facility had several priority item violations today. CDI EHS educated PIC on priority item violation and corrections needed. All were corrected during the inspection today. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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 CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items being stored in both handwashing sinks. CDI PIC moved items out of sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with food debris. CDI PIC moved to 3 comp sink. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Alfredo sauce, ranch, and whipped cream on counter top above 41F. PIC stated that he had taken these out of refrigeration within the last hour. EHS educated PIC on leaving tcs foods out of refrigeration while working on other tasks. CDI PIC put items in WIC to cool back down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 spray bottles of disinfectant and cleaner stored with food and single-service items. CDI PIC moved spray bottles to chemical storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of mozzarella sticks on floor of WIC. CDI PIC moved boxes off floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored in Chicken wings with handle touching wings. CDI PIC removed tongs from container.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility using sponges to wash dishes. EHS educated PIC on not using sponges because they can not be properly cleaned and sanitized.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 4 dented can ( on top seams) in can storage. CDI PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Alfredo sauce and chicken wings strips in Prep cooler above 41F. CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs on floor in storage areas and bathroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet

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 on prep table. CDI PIC moved drink to office desk

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee not wash hands after engaging in activities that contaminated hands (i.e. get supplies out of WIC, set up 3 comp sink, pick up things off floor) and return to making pizza with out washing hands. CDI EHS educated employee and he washed his hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of glass cleaner on back prep table and counter with pizza dough. CDI PIC moved chemical spray bottles.

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 clean containers stored on top drying shelf with food contact surface facing up. CDI PIC inverted containers.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on back side of pizza oven. CDI PIC moved jacket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at prep line hand sink. CDI PIC provided soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink near 3 comp sink with trays and containers stacked on it. CDI PIC moved items.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 4 dented cans of tomato sauce stored with other cans. PIC stated he could still use if he opened on the opposite side of the dent. CDI EHS educated PIC and he set the cans aside to be returned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 pizza/desert cutters with built up food residue. CDI EHS educated PIC on cleaning or switching out cutters every 4 hours. PIC moved cutters to 3 comp sink and get clean ones to use. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 bags of TCS pizza toppings in low reach in above 41F. PIC stated they were put in reach in this morning or yesterday. CDI PIC voluntarily discarded. REPEAT 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 .

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 no date mark on TPHC sauce. REPEAT CDI PIC dated sauce

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no working thermometer at facility. @ thermometers would not turn on. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI VR needed 4-2-23

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cheese on floor in WIC. CDI PIC put box on a shelf

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility with large amount of build up and debris. Observed several empty boxes in storage area and WIC. REPEAT

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on duty.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit plan on site.

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 pizza knife and dessert pizza knife both heavily soiled, CDI-EHS set aside to be W/R/S

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 . Observd wings on the counter at 45F, observed cheese stciks on the counter for pizza (it appears they hold them there) CDI-EHS moved to the WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Obsevred no DM on any of the sauces of foods in the WIC or prep line.

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 no time stamps on any of the sauces. Or TPHC paper work

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no food thermometer on site. VR REQUIRED 7/22/2022.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

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 prep units, outsides/inside, shelves all in need of cleaning.

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 F/W/C in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit kit/plan/poster). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings (59F) cream cheese spread (61) and mozzarella stix (61F) all on the counter and not being put back in the cold holding units. CDI-PIC voluntarily discarded items.

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 sauce on TPHC with no time stickers. TPHC form was not on site but it was online, PIC was able to find it and print it to make it easier for next inspection. CDI-PIC marked sauce.

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. Inside of prep units, doors, and handles of prep units all need to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors slick, with food debris and needs to be cleaned

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 BHC RTE wings, then place them in the oven to cook. EHS checked to see if they go to 165F, they only reached 78F due to them starting from frozen. CDI-Food employee cooked again and it reach 171F. EHS suggested either using gloves or cooking twice in the oven. PIC said they normally start them from fridge temp, not frozen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green peppers over RTE chocolate chip cookies. CDI-EHS explained uwanshed produce and how to tell, PIC moved to a bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs (PIC's food) stored over RTE harvest food bank food. CDI-PIC voluntarily discarded eggs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak topping sitting on counter at 60F, premade pizza with sauce and spinach sitting at 65F. Food employee explained that pizza was a mistake and they were waiting on another call for one. Steak topping was in prep PIC said. CDI-Both were voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 0-50ppm quat sanitizer coming out of the 3-comp sink. PIC said this is a new system. EHS showed how to make bleach sanitizer temporarily since they had some on site.PIC called maintenance while on site. VR REQUIRED 7/22/2021

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pizza sauce being used on extended time, per variance they are supposed to have time labels on sauce. EHS observed no time labels. CDI-PIC labeled correctly.

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 a container of meatballs in the reach in that had no date mark. CDI - PIC dated the meatballs.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no HACCP plan documents including letter of approval and procedures on premesis. CDI - PIC had HACCP plan documents emailed from another location and EHS provided a copy of the approval letter.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment had a thin probe thermometer but it was not functioning. PIC stated he will get batteries for the thermometer today. Verification Required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste disposal in unisex employee bathroom.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hot water at all handsinks in kitchen ranging from 65F - 83F. VR by 2/28/20

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer from 3-comp sink measured at 50ppm. It was determined that several air bubbles were in the line. CDI: line was repaired and sanitizer is now coming out between 200-400ppm.

General Comment: 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no paperwork (letter of approval) for pizza sauce held for 10 hours. CDI: letter was provided for facility to keep for records.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets reading 0ppm. CDI: buckets dumped.

General Comment: 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 some cracked and missing baseboard tiles in kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the bottom of reach in units. More frequent cleaning needed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink co mingled with food used for the facility in the bottom reach in unit. Designate an area for employee food and drinks.

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

4-501.11 Maintain equipment in good repair. Observed several reach in cooler units with damaged gaskets. 4-502.11(A) Maintain utensils in good repair. Observed several plastic containers with damaged lids

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 physical facility damage to baseboards in various areas of the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present or alternative hand drying method available at the bathroom handsink. Provided by employee during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottles, floor cleaner, and window cleaner not labelled. Names of the products were written on the bottles by PIC during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of mozzerella cheese packages placed on a plastic rack directly on the floor. Items must be kept 6 inches or higher off of the floor.

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 baseboard damage near the front handsinks, slight tile damage on the baseboards near the rear exit door.

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 employee touch two pizzas with bare hands. CDI pizzas voluntarily discarded.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee cutting pizzas and preparing to-go boxes with exposed artifical nails.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed wall coving pulling from wall in several areas. 6-501.12 Floors, walls, ceilings shall be clean. Observed wall and floors collecting food debris. Operator signed on handwritten copy*****

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 employee wash hands less than 15 seconds and recontaminate hands when turning off faucet. CDI PIC instructed employee on proper handwashing procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with exposed beard.

4-501.11 Maintain equipment in good repair. Observed reach in cooler gasket broken.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee eating and employee personal drink uncovered on prep surface. CDI employee personal food properly stored.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wewt wiping cloths stored in QAC based sanitizer at less than 200 ppm.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables in kitchen area. CDI drink discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on reach-in cooler unit. Observed chipped plastic containers in need of replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (debris collecting on shelving / equipment throughout).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors in need of general cleaning)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided.

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 scoop handles stored down in dry food products.

3-305.14 Food Prep; Keep food prep in safe location so not to contaminate. Observed food prep sink located within 9 inches of hand washing sink in need of 12 inch high splash guard or spaced 12 inches away from hand washing sink.

4-901.11 Air Drying; Properly air dry. Observed numerous containers stacked wet in kitchen area.

4-202.16 Non-food contact surfaces; Keep equipment in good repair. Observed broken faucet handle on hand washing sink in need of repeair. Observed damaged plastic containers in need of replacing.

4-602.13 Non-food contact surfaces clean; Observed shelving throughout and handles on bulk dry food bin collecting debris.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer being stored in chemical cleaner bottle. Do not re-use chemical bottles. CDI by discarding bottle.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bulk container of corn meal. CDI by labeling.

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

6-501.16 Store mops for air drying after use. Observed mops stored inside mop basin.

(A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; 6-303.11 No light in restroom. Repair.

2-102.12 PIC shall be a certified food protection manager. Observed person in charge without a food protection manager certification such as Servsafe.

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. Observed a driver return to kitchen and begin pizza prep without handwashing. All employees instructed to stop and wash hands.

6-301.12 Provide paper towels or approved alternative at each handsink. Observed no paper towels at the front handsink or restroom handsink. A roll of paper towels was placed at both sinks.

3-202.15 Package Integrity - Observed four dented cans of pizza sauce which were pulled from the rack for return.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of cheese stored on the floor in the walk-in cooler.

3-304.12 Store 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 thermometers stored in a container of sanitizer. The four thermometers and the container were cleaned. Store thermometers in a clean dry container or location and clean before and after each use.

4-501.11(A) Maintain equipment in good repair. Observed front handsink faucet corroded and not cleanable.

6-501.11 Maintain physical facilities in good repair. Observed baseboard tiles in between walk-in cooler and can wash missing and peeling paint on the walls. The FRP on the walls was painted and is peeling. Facility is moving the walk-in cooler outside and rearranging the kitchen. An approved plan has been received and a site visit will need be made once the work is completed for approval.

2-102.11 Demonstration- Person in charge must be a certified food safety manager and provide proof of certification. PIC could not provide proof of certification.

5-205.11 Using a Handwashing Sink-Operation and Maintenance- Observed slicer stored on top of handwash sink. Observed food debris in handwash sink. Handwash sink should only be used for handwashing and be free of storage. CDI by removing slicer.6-301.12 Hand Drying Provision- Observed handwash sink without hand towels. All hand was sinks must have hand towels available. CDI by adding hand towels.

7-201.11 Separation-Storage- Observed toxic chemical cleaners stored on food prep tables and single service pizza boxes. Store all chemicals in a central location away from food service items. CDI by relocating to chemical storage area.

4-901.11 Equipment and Utensils, Air-Drying Required- Observed several wet tight stacked utensils on the drying rack. Allow utensils to dry prior to stacking.

5-402.13 Conveying Sewage- Observed clogged floor drain at food prep sink. Repair.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager and provide proof of certification. PIC not certified.

6-301.12 Hand Drying Provision- Hand drying device such as paper towels must be provided at each handwash sink. No hand towels at all 3 handwash sinks. Repeat. CDI by adding towels at each sink.

7-201.11 Separation-Storage- All toxic chemicals must be stored in designated chemical storage location when not in use. Observed cleaners stored on prep table with pizza boxes. CDI by moving to designated storage area.

6-501.111 Controlling Pests- Establishment must be insect free. Continue to use insect control methods as recommended by product manufactuer. Observed several flies in kitchen. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises- Observed unlabeled bulk container of flour. CDI by labeling.

4-302.14 Sanitizing Solutions, Testing Devices- No sanitizer test strips available during inspection.