DOMINOS PIZZA #5552

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Larger Metal container Shredded Mozzarella and Plastic container with top layer of Cut Grilled Chicken above 41F in Make Line Unit, see temp chart for details. *CDI - PIC placed items into WIC to be rapidly cooled before placing the into makeline. 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 .

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 - Corner Baseboard Tiles in back area loose and separating from wall. Reseal to wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Bone-In Wings, Boneless Wings and Pasta above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No digital thin probe thermometer available onsite during time of possession. *CDI - PIC provided new digital thin probe thermometer from their vehicle for the establishment to keep.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no EH policy on file with "big 6" illnesses listed. CDI: Education provided and EHS provided copy of new EH policy via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in flip top portion of pizza make table. TCS foods in bottom reach-in portion of unit meeting temperature parameters. Products with various prep dates. PIC stated all product pulled at end of each night, held in walk-in cooler, then pulled @10am each day. PIC voluntarily discarded product. EHS provided TPHC form for facility to utilize until unit repaired. Ice as means of cold holding not suitable for long-term means of compliance. EHS will return within 3 days to verify unit properly maintaining TCS foods at or below 41F. VERIFICATION REQUIRED.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written vomit/diarrhea plan. CDI- EHS provided copy of written vomit/diarrhea plan. -.5pts- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 facility without extended TPHC procedures for pizza sauce. Facility is following 8 hour TPHC (due to variance) correctly. CDI - EHS provided PIC with TPHC template and filled out information together. -0pts- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS pizza toppings in prep top unit in cold holding above 41F. Reference temperature chart. Establishment is to hold TCS toppings on TPHC until repairs can be made and TCS foods can be held at 41F or below. VR required within 3 days to ensure repairs have been made and prep unit is able to maintain TCS foods at 41F or below.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health policy was not reflective of updated 2017 rules. CDI- New policy given For more information on employee health policy, please visit: http://meck.co/FoodSafety

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low Quat, CDI- Exchanged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins observed. Air dry after washing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pizza oven in need of cleaning.

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 . Some foods in front flip top recorded above 41F, Overstacked. CDI- placed on TPHC

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member wash their hands and immediately recontaminate their hands by turning the faucet off with bare hands. Team member was educated to wash hands and avoid recontamination by turning faucet off with a barrier such as paper towel. CDI- Team member rewashed hands before preparing food.

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 build up left attached to three carts inside of the facility. Make sure nonfood contact equipment is cleaned at a high enough frequency to promote cleanliness.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door of the left waste receptacle left open during the inspection. 5-501.111 Keep storage areas and bins for waste in good repair. Observed right dumpster not in good condition with holes present on the right near the middle and bottom right of the receptacle. Maintain dumpster in good repair with the dumpster door closed to prevent a possible harborage or attraction of pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the make line such as pepperoni, ham, salami, chicken breast strips, and chicken wings all above temperature threshold. Items in between 42-45F were moved to walk in unit to fully cool. Items above 45F were discarded during the inspection(CDI)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Maintain closure on dumpster to prevent possible attraction or harborage of pests. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with rust build up and holes.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee twist top drink stored on prep table with active food prep occurring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed boneless chicken, chicken wings, beef, sausage, salami, and ham all above 41F. See temp chart. CDI- PIC was able to move items to walk in and kept in closed prep unit to quickly cool. See temp chart.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open, not in use, and without protection from out door pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing RTE foods while wearing a bracelet on the wrist.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phone stored on prep table. PIC moved phone and cleaned prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without ANSI accredited certification.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pizza sauce containers prepped the night before and holding at 49F and 56F respectively. CDI items discarded. Repeat. If facility is not going to follow written procedures, ensure sauces are split into smaller containers for proper cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken nuggets, chicken wings, white American cheese, red peppers, stewed tomatoes, shredded cheese, beef, sausage, philly meat, and sliced ham that was stored in prep top above 41F. CDI items discarded. Ensure when checking food temperatures to check all areas of the food and not just the very bottom of the pan.

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 plastic containers overnight and never reached 41F. CDI items discarded. Repeat.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grouting by 3 comp sink, ventilation in ceiling, fans in walk in, racks, and shelving soiled with debris. Repeat.

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 handle breaded chicken with bare hands to store for later use. CDI items discarded. Facility is only allowed to handle RTE (ready to eat) foods with bare hands immediately before they will be used for cooking or reheating.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed marinara sauce that was cooling for 30 minutes and one batch dropped on degree and second batch did not have a change in temperature. CDI items separated for proper cooling. 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 two pans of marinara sauce cooling in deep covered plastic containers. CDI items split up into smaller batches to accelerate cooling process. Repeat. Suggest facility follow written procedures and only make enough sauce to use and hold for time instead of cooling for a later use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on racks in walk in unit, ventilation in walk in and in bathrooms.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee that was able to mention two symptoms and no knowledge of the illnesses or restriction. CDI provided posted policy and sent signed health policy. Verification required.

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 tomato sauce that prepped and placed in deep covered plastic containers to cool. Items left in walk in for 40 minutes and did not drop one degree. CDI items split up in to different containers to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted peppers, diced tomatoes, beef, italian sausage, and chicken overstacked in prepped top and holding above 41F. CDI top portion of items moved and discarded.

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 facility with variance but no written procedures on how to start time. Facility states they can start tomato sauce at room temperature but cannot provide procedures that states that. Repeat. Verification 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 facility with tomato sauce that was cooling in covered and stacked deep plastic containers. CDI items split up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. REPEAT.

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 multiple employees scrub less than 15 seconds and recontaminate hands by turning off faucet with bare hands. CDI - EHS instructed employees on proper procedure. Hands were rewashed.

3-801.11(D) Pasteurized Foods, Prohibited Re-Service, and Prohibited Foods - P Observed employee bare hand chicken wings. Chicken wings were reheated to 140F. Ready to eat food that is bare handed must have all parts heated to a temperature of at least 165F. CDI - PIC reheated chicken wings to above 200F.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored above ready to eat foods in walk in cooler. CDI - PIC reorganized for proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to go in walk in, touch gloves, and continue food prep. CDI hands washed gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pan and plastic lids stacked in clean area with leftover debris. REPEAT. CDI - Removed for rewash. 4-703.11 Hot Water and Chemical-Methods - P Observed employee clean pizza cutters without holding in santizer for 10 minutes as mentioned by manufacturers contact time. CDI - Employee re-sanitized pizza cutters for proper contact time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items (listed in temp chart) in prep top unit holding above 41F. PIC stated they were all prepared in the last hour. REPEAT. CDI - PIC moved all items to walk in cooler to cool rapidly.

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 tomato sauce on counter without date mark. PIC stated it was left over from previous night. CDI - PIC date marked item.

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 tomato sauce held on TPHC (Domino's Variance) without written procedures. Observed tomato sauce without proper time stamp for beginning or end TPHC procedure. PIC stated tomato sauce was put on TPHC at 12 o'clock. CDI - PIC placed time stamp on tomato sauce currently held on time follow up required for TPHC procedures. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal pans wet stacked in clean utensil area. REPEAT.

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 and walls throughout the facility in need of cleaning. Increase cleaning frequency.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on racks in walk in with food for the facility. Facility must keep personal food stored in employee bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic containers that were stacked with leftoever sticker debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted red peppers, mixed cheese, and breaded chicken that was above 45F in prep top. CDI items placed in walk in for cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic and metal containers that were wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored on floor in back area. Repeat.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in need of cleaning.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed can wash area, drains by 3 comp sink, and wall behind 3 comp sink in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site Starr Williams advised that she was aware of it, but does not have it at this time. CDI- verbal correction as to requirement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Hand held mixer and plastic insert stored in handwashing sink at start of inspection. No paper towels provided at handwashing sink. CDI- Equipment was removed from handwashing sink and taken to 3 comp sink for cleaning; papertowels were on far end of prep table. Papertowels were moved to sink. Towels need to be put in the dispenser.

7-201.11 Store toxic materials to avoid contamination. -P. Degreaser/ cleaner stored on prep table at front, glass cleaner stored on monitor over food expedite area. CDI- Storage corrected for all.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Both digital food thermometers in facility broken/ not operational. PIC advised that they only have those two. Return visit by 8/5/17 to check for replacement of food temperature thermometers.

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. One employee wearing a bracelet and no hair restraint during partial expedite/ boxing and prep of foods. CDI- Employee did put on a hair restraint. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers for smaller items stored in dough proofing tray that had been used. Dough residue in tray. PIC advised that they are not supposed to be stored there at any time. (0pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Upper lids on large dumpster not closed, excess debris on the dumpster pad in the enclosure. Maintain doors closed; remove excess debris. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dried food debris/ residue on in the in use Quat sanitizer at 3 comp sink. CDI- PIC Jaime Peay had corrected.

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. Per discussion with PIC today, they have received the product assessment forms for garlic and ranch sauces, but have not received for the pizza sauce. Will follow up/ return visit by March 6, 2017. (0pts)

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. See item #27. (0pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some labeling fading on squeeze bottles used to dispense various sauces. Re-label bottles. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service foil pans stored at side of line not protected during service. Storage corrected.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site with certificate to verify food safety training. PIC Brandi Houck advised that she has certification, but is unable to locate certificate after relocation. CDI- Advisement as to requirement; discussed contacting Servsafe to obtain copy of certificate.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf . PIC observed cutting bread and brownies using bare hands. PIC advised that all items will be placed in pass through ovens when ordered during today's service, but heat treated immediately. CDI- PIC was advised that gloved hands and/ or utensils would be required to handle foods as minimal contact with bare hands is required. PIC advised that they are out of gloves, and will order more.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. PIC advised that food temperature is currently broken and will be ordered. Return visit by 10/13/16 to check for thermometers.

3-307.11 Protect food from contamination sources not specifically noted by code. Employee observed leaning on commercially sealed bags of sauces at dry storage area while using cell phone. Do not allow employee to lean on or use stored food or facility food storage equipment for sitting/ leaning to prevent possible contamination of foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing bracelets while actively preparing foods. CDI- PIC removed all bracelets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in storage containers. Cleaning is needed.

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. 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. Dust build up on large return vent over 3 comp sink; mold/ mildew on caulking at 3 comp sink; holes in walls in same area, cove joint stripping damaged at can wash area, floor damage to tiles at walk in cooler, splatter at back warewashing area. Cleaning and repairs are needed. PIC advised of pending facility renovation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site today. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations. Use sanitizing solution for specified contact time -P Observed employee W/R/S dough containers with a contact time of 5 seconds per container. Sanitizer directions note a 2 minute minimum contact time. CDI: Employee directed to sanitizer all utensils for 2 minutes. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect in empty dough container. Observed dead insect on floor in facility. Provide proper pest control.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels stored on floor of bathroom.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in doors of prep cooler. Observed cracked lid covering flour container under prep table.

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 dust on light fixtures, vent near 3-comp and some walls. 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 wall damage at mop sink, and on wall near prep table and side of fridge where car signs are stored. REPEAT VIOLATION

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons at time of inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle of sanitizer with less than required concentration of quaternary ammonium sanitizer. CDI by PIC refilling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer unlabelled at time of inspection. CDI by Labelling.

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 wall next to cooler entrance in disrepair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated she could not access EHP. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce and prepared pizzas holding out of temperature control above 45F. See temperature chart for temperature observations. Facility must provide documentation stating pizza sauce is a non-TCS food or pizza sauce must remain under temperature control. Observed prepared pizzas on rack holding out of temperature control. Pizzas must remain under temperature control or held using Time as a Public Health Control Procedure. VERIFICATION REQUIRED.

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 prepared pizzas holding on rack out of temperature control. Pizzas must be held under temperature control or held using Time as a Public Health Control Procedure. EHS spoke with General Manager who stated pizzas are helding using TPHC. Facility must label pizzas with time item is removed from temperature control and must have approved TPHC documents on file at all times. PIC must have knowledge of procedures. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 sanitizer spray bottles not labeled. CDI bottles labeled.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler or Walk-in cooler. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC could not locate thermometer. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and bottles unlabeled.

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

4-501.11 Maintain equipment in good repair. Observed prep cooler door not properly closing.

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 wall and wall coving in disrepair near pizza oven and walk-in cooler. Observed holes in FRP in several areas of kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights not properly shielded throughout kitchen. REPEAT VIOLATION.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed pizza sauce being held at room temperature for up to 8 hours. Provide documentation that pizza sauce is a non-TCS food or maintain at 45F and lower. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one deliver driver assisting with food preparation and wearing watch. CDI by instruction.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed all lights throughout facility without effective shields.

Facility must have employee with managerial control who is food safety certified. No food safety certified manager on site during inspection. Points will be deducted beginning Jan 1, 2014.

Food contact surfaces shall be clean to sight and touch. Observed items soiled and stored as clean. CDI-items taken to be cleaned.

Facility shall be free of pests. Observed fruit flies around drain of 3 compartment sink. Drains in need of cleaning.