PAPA JOHNS PIZZA #303

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Dispenser is damaged. CDI - Employee put paper towels beside hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese measured 52F on prep table. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved cheese to walk-in cooler to cool. Ensure staff put cheese back after use so it stays at 41F or less. 0 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some containers of clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 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. Back paper towel dispenser is damaged. Replace dispenser. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed dented can stored with in use cans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual portioned pizza sauce in RIC holding above 41F since the night before. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without label of what substance was in bottle. CDI Spray bottle was labeled with sanitizer.

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 gasket and bottom of inside of low boy RIC with debris and residue build up. Needs more frequent cleaning. Repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -Observed employee drink stored on prep table in the back kitchen. -CDI- PIC moved item.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at hand sink in back. -CDI- PIC supplied soap.

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 buildup of food debris along interior of lowboy unit and shelving in WIC. Increase frequency of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -Observed employee drink on prep table. Observed employee drink on handsink. Observed employee drink on dry storage rack above single-use articles. Place items in designated area. -CDI- PIC moved 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 no time stamp on pizza sauce that has extended TPHC of 10 hours. -CDI- PIC added time stamp.

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 debris around front handsink, where sink connects to wall. In need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on make table and in low reach in over food. Place items in a designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. CDI- Can opener broken down and cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Obsevred spray bottles of sanitizers without label. CDI- Labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches and bands on wrists.

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 roller cart in need of cleaning. Observed cold drawers in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to locate employee health policy. - CDI - EHS provided PIC with printed copies of employee health policy form to sign and poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. - Observed hand sink in employee restroom lacking required signage. - CDI - EHS provided PIC with handwash sign. PIC posted sign in bathroom.

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 - PIC unable to locate TPHC written procedures or variance approval letter for holding pizza sauce at room temperature for extended time of 10 hours. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed form while EHS present. EHS also emailed PIC copy of variance approval letter. Maintain letter in facility. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard lining shelving in WIC. Remove cardboard.

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 shelving in WIC in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand washing sink near dish area. CDI: PIC placed hand soap at sink.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed threee bottles of sauces and two shakers of dry seasonings without labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans of pizza sauce being stored on rack with other cans. CDI: PIC voluntarily discarded dented cans.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door left open while not in use. Keep closed.

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 soap dispenser at hand sink near dish area in disrepair and not stocked with soap. PIC stated that he is having it fixed.

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 water bottle and employee food stored above consumer food products in WIC. Observed employee coffee thermos stored on prep cutting surface. REPEAT CDI: PIC relocated all items to designated area.

REPEAT: 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. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. PIC informed me that he has taken the test but has not yet received his scores.

REPEAT: 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 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 . Observed open bags of ham, philly steak, and sausage opened yesterday without a proper date mark. Observed a bottle of ranch and Alfredo sauce made yesterday without proper date mark. CDI: all products were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a bottle of disinfectant stored with pizza boxes and a bottle of orange force cleaner stored above clean dishes on shelf next to 3-comp sink. CDI: chemicals were relocated to chemical shelf.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed pizza sauces at various locations throughout kitchen not labeled properly as per variance requirement. CDI: PIC stated that he printed out labels this morning but did not put on the sauces; labels were placed on all the sauces.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers being wet stacked at 3 compartment sink.

5-501.17 Provide a covered waste bin in female restrooms. Need covered receptacle in employee restroom.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in walk-in cooler commingled with customer food. PIC stated that he will find another location for employee food/drinks and label area.

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. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable about all reportable symptoms and illnesses. CDI, updated employee health policy emailed to establishment and 2017 NC Food Code information.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed employee pick up soiled item off of the ground then proceed to handle clean equipment. CDI by instruction.

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 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 . Observed open container of wings not date marked. CDI, wings voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers being wet stacked at 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors Observed dumpster door left open.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep table. Observed uncovered employee beverage stored on shelf in walk in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no label on pizza sauce held at room temperature. Observed leftover sauce in walk in cooler from previous day. CDI, sauce leftover voluntarily discarded and sauce recently prepared labeled.

8-103.12 Conformance with Approved Procedures - P,PF Observed facility without state variance letter for pizza sauce held on TPHC for 10 hours. CDI - PIC obtained state variance letter during inspection.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pizza pans stored in cardboard box collecting debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. Managers certification expired weeks ago.

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 handling the pizza with bare hands while sliding into the pizza box. CDI-Stopped, instructed to discard, and a new pizza was made. Do not bare hand cooked pizzas.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper towels stored on the ground. CDI-The box was placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the door frame of the small reach in cooler, and the shelves and floors of the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the faucets at the 3-compartment sink, and the prep sink. The manager has called and put in a work order for repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink without lid and/or straw on prep counter. REPEAT. CDI - PIC to relocated drink.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee draining pickles in handsink. CDI - EHS educated PIC on usuing handsinks solely for handwashing purposes. Sink was rinsed out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boneless chicken wings cold holding in low reach in unit at 43F. Ambient temperature of unit recorded at 43F. CDI - PIC moved chicken wings to make line cooler holding TCS foods at 41F and uncovered containers. Facility will not use reach in until it can hold TCS foods at 41F or below.

8-103.12 Conformance with Approved Procedures - P,PF Observed facility without state variance letter for pizza sauce held on TPHC for 10 hours. CDI - PIC obtained state variance letter during inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored with other cans for use (pizza sauce and pineapple) in dry goods areas. CDI - Employee relocated cans.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly over food for customers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface rolling cutting board.

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 Date marked products are labeled with day prepared plus 7 days. CDI - Dates corrected; EHS explained to staff that the day opened counts as day 1.

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. Scoops in make line stored with handles contacting food. CDI - Scoops reinserted with handles up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. Separate to allow air drying.

4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Discard pizza cutters with bent and damaged blades. Replace heavily scored cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and flour from shelving throughout and gaskets of low prep coolers.

5-205.15 Maintain a plumbing system in good repair. Repair leaking faucet at three comp sink.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispensing at 50ppm quat. CDI - Concentrate bag replaced with new bag; now dispensing at 200ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shredded cheese and Italian sausage overstocked and holding above 45F in the make line flip top. CDI - Overstocked portions relocated to walk in cooler for rapid cool down.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of cleaner stored on top of cutting board. CDI - Spray bottle relocated to designated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple plastic food pans wet stacked on storage rack. Separate to allow for air drying.

4-502.11(A) Maintain utensils in good repair. Several pizza cutters are damaged with bends on edges of blades. Replace as needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test strips expired in May 2017. Re-order test strips. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler door gaskets and wire shelves in walk in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

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 using bare hands to transfer ready -to-eat sausage from on container to another in prep area. CDI - Verbal correction; sausage discarded.

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. Scoop stored with handle burred in bacon pieces. CDI - Scoop reinserted with handle up out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets at make line cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and crumbs from low prep cooler door gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above food items in walk-in cooler. CDI by discard. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener and can opener holder. CDI by wash, rinse, and sanitize. Observed stickers on plastic pans stored as clean. CDI by wash, rinse, and sanitize, and removing stickers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, wings, ham stored on food prep table > 45F. Food items were placed in plastic pans and not returned to cooler. PIC stated food items were off of tempertaure control for about 30 minutes. CDI by moving to walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet tight-stacked pans on the drying rack. REPEAT VIOLATION

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored over food items in walk-in cooler. CDI by moving employee beverages to bottom shelf. Observed employee beverage stored uncovered on food prep surface during food prep.

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 employee enter front door and immediately went straight to boxing pizza on line. CDI by employee washing hands before returning to work.

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

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash water in 3 compartment sink to be dirty.

5-402.13 Maintain sanitary sewage system.- observed slow draining floor drain at 3 compartment sink.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwash sink to be soiled.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee restroom handwash sink without hand towels. CDI by adding hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener blade. CDI by wash, rinse, and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bucket of sanitizer being used for wiping cloths. CDI bucket labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaners stored on food prep surfaces. CDI by moving below work surfaces.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket solution to be cloudy/soiled.

Replace split door gasket on small cooler used for sauces. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

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 missing ceiling tile and exposed insulation material above food prep table. Replace ceiling tile.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed light bulbs in kitchen. Replace light shield.

3-301.11 Preventing Contamination from Hands - P,PF: Observed employee handling peppers with bare hand while placing them into boxes with pizza. CDI-suggested wearing gloves or using tongs to handle peppers.

7-201.11 Separation-Storage - P: Discontinue storing glass cleaner with pizza boxes. Keep all chemicals stored separate from food or single use items. CDI-removed

6-501.111 Controlling Pests - PF: Eliminate flies.

4-101.19 Nonfood-Contact Surfaces - C: Replace split door gasket on small cooler used for sauces. Repair or replace rusted shelving in walk in cooler and dish room.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean baseboards and walls where needed. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Clean around dumpsters where needed. Repair doorknob on walk in cooler door.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.

6-301.12 Hand Drying Provision - PF: Paper towel dispenser not operating properly. CDI- facility has paper towels accessible

7-201.11 Separation-Storage - P: Observed cleaning chemical being stored with to go personal pan pizza boxes. CDI-removed

4-101.19 Nonfood-Contact Surfaces - C: Observed shelves starting to rust on rack across from prep sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean shelf containg pizza screens near packing area.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Observed carboard box being used as a ceiling tile. Must remove and replace with a ceiling tile that is smooth, easliy cleanable, and nonabsorbent.

2-102.12 Certified Food Protection Manager - C: Manager on duty does not have an Ansi accredited food protection manager certification.

2-301.14 When to Wash - P: Observed employee adjusting glasses on face, picking up objects off of floor, and returning to work from delivery without washing hands before handling food or boxing pizzas. CDI-spoke to manager and told employees to wash hands properly. Verification required------while printing inspection, observed manager touching cooked pizza and pepper without using tongs or gloves. Spoke with manager about no BHC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer bucket reading less than 200ppm. CDI-remade

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken floor tiles in fron tof 3 comp sink.6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair buckling FRP on back wall behind boxes near oven.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed PIC not certified. Must have in place by 1/1/14 to avoid 2 point deduction.

2-103.11 (M) Person in Charge-Duties - PFMust have and implement an employee health policy in place to address reportable symptoms and illnesses. Observed no official policy in place. CDI by instruction with PIC and gave employee health handout summary.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain quat sanitizer at 200ppm. Observed quat sanitizer in 3 compartment sink and in spray bottle at about 100ppm. CDI by mixing to correct concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all potentially hazardous foods at 45F or below. Observed two containers of pizza sauce on counter top at 50-55F. Provide documentation that pizza sauce is not potentially hazardous otherwise sauce must be maintained at 45F and below or under time as a public health control procedures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed many open boxes of shredded mozzerella cheese in reach in and walk in cooler with out date marking. Also observed several other items labeled with 8 day expiration date. Ensure that day 1 is counted as the day the package was opened. CDI by instruction.

Maintain floors, walls and ceilings in good repair. Replace broken/missing floor tiles near 3 compartment sink.