PAPA JOHNS PIZZA #654

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - Spray Bottle containing chemical stored above prep table where pizzas are sliced and boxed. *CDI - PIC removed Spray Bottle from above prep table.

4-501.11 Maintain equipment in good repair. *Observed - Gasket to WIC tearing. Relace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC that could show record of servsafe CFPM certificate, but answered questions correctly during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed opened two liter of Pepsi stored on middle shelf inside WIC. Ensure all employee drinks are stored on bottom shelves and separated away from all food or food contact surfaces in facility.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed one container of diced tomatoes in WIC with an adulterated diced tomato inside container. CDI-PIC voluntarily discarded item.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer dispensing at 50 ppm from dispensing system. PIC called for service during inspection. Facility to manually mix quat sanitizer until repairs are completed. VR within 3 days. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects during inspection. PIC stated that A/C drain outside of back door of facility was potential breeding area for insects. EHS spoke with PIC about increasing devices to capture flying insects once they have entered establishment as well as installing air curtain machine on back door. REPEAT. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead crawling insect towards back of kitchen. PIC discarded insect.

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 prep sink and 3 compartment drain with significant and moderate build up inside drains. Ensure drains are cleaned frequently enough to avoid large amounts of build up inside drains/potential breeding areas for pests.

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 delivery driver use bare hands when handling pepperoncini peppers for completed orders after they have been through the oven and ready to serve. CDI-EHS provided education and peppers were discarded. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in shared employee restroom, all other hand wash sinks were properly stocked. CDI-PIC refilled dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the oil residue on sauce bottles underneath sauce label rings that were stored as clean. CDI-PIC set aside all bottles to be cleaned again. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed can opener that PIC stated is cleaned once a week, but used every day for opening pizza sauce cans. CDI-PIC placed can opener at 3 compartment sink to be washed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect during inspection. Delivery driver discarded insect. 6-202.13 Properly locate mechanical insect control devices. Observed 2 liters of soda stored on shelf underneath electronic bug trap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prepped cheese stuffed pizza temping at 65F and stored at room temperature that were out for an hour, per PIC, diced tomatoes, cheese sticks, and boneless above 41F (see temp chart). CDI-PIC placed pizzas in WIC to cool. PIC to contact area management and inform EHS if prepped cheese stuffed pizzas are to follow time or temperature. 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 .

6-501.12 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 moderate, dark buildup around air vent near makeline handwash sink, above and below 3 compartment sink walls, and wall underneath prep sink.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwash by 3 comp sink. EHS provided sign.

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 cleaned cutting knives stored against between wall and shelving of drying rack of 3 comp sink. Knives have been set aside to be rewashed before next use and PIC stated a knife strip will be added to properly store clean knives.

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. PIC is not CFPM and could not demonstrate knowledge of employee health policy, return to work from being sick, and correct cleaning frequency of food contact surfaces. VR within 10 days. 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. PIC is not a CFPM. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedures for handling vomit and diarrhea. CDI-EHS provided MCPH vomit and diarrhea cleanup policy. For more information please visit: 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. Observed string cheese out of refrigeration at 67F. CDI-PIC voluntarily discarded string cheese. 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 .

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 active sauce bucket without 10 hour time label along with container of individual sauce cups of the same pizza sauce without a 10 hour time label. CDI-PIC added label to both the bucket and container of individual pizza sauces. Repeat.

4-501.11 Maintain equipment in good repair. Observed to the right side doors of both low boy reach ins with torn gaskets. PIC stated that requests for replacements have been made prior to inspection and no cold holding temperatures were affected by the torn gaskets.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed incorrect sanitizer testing strips used by establishment. Establishment has chlorine test strips for a quat sanitizer system. VR within 10 days.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can without a lid in shared restroom. 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 missing tile where tile meets the wall underneath the prep tables closest to the WIC.

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 premises at time of inspection. - 1 - REPEAT

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 no employee health policy could be presented by PIC. CDI - EHS provided policy at time of inspection. - 1 - REPEAT

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 Facility is holding pizza sauce for 10 hours TPHC as per Variance. Time not recorded on sauce, CDI- Recorded - 2 - REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting boxing pizzas without a hair restraint. - 0.5 - REPEAT

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 of debris on interior of sauce cooler.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the employee restroom.

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 could not demonstrate CFPM

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 Employee health policy not reflective of current 2017 Food Code. CDI- New Policy emailed to PIC Jesse.

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 No vomit and diarrhea clean up plan on site. REPEAT. Plan emailed to PIC

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 Facility is holding pizza sauce for 10 years TPHC as per Variance. Time not recorded on sauce, CDI- Recorded Variance letter not on site. CDI- Letter emailed to PIC.

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 Employee was about to open a severely dented can, CDI- Stopped and directed to discard cans. Designate a separate area for damaged cans and do not use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC prepping food without a hat/hair restraint.

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

4-501.11 Maintain equipment in good repair. Some gaskets damaged in working reach in units

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 does not have a ANSI CFMP certification. -1 points

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 PIC was unable to locate an employee health policy detailing the Big 6 food borne illnesses and associated symptoms. CDI - EHS provided an updated employee health agreement and recommended PIC go over the agreement with new and existing employees to ensure employees are aware of their responsibility to report. -1 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided example written procedures and educational poster. -0 points

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 Facility has no thermometer to temp foods. A VR is required no later than 05/09/2022 to verify compliance. -0.5 points

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. -C Observed cracked floor tiles near hand sink at prep line. Repair. Observed minor dust build-up on piping and wires near the pizza oven. Increase frequency of cleaning. -0.5 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surface during food prep. CDI- drinks as removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee touching peppers with bare hands. CDI- peppers were discarded. Employee used tongs to place peppers in packages.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs items in walk in cooler at greater than 41 degrees (see chart above). Unable to determine how long items out of temperature. Discarded all tcs items facility to utilize make line cooler until repairs can be made. Verification required.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed walk in cooler integral thermometer not functioning and no internal thermometer in place. Verification required.

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

4-501.11 Maintain equipment in good repair. Observed two gaskets in need of replacement on prep line cooler and walk in cooler not able to maintain proper temperatures.

4-501.11 Maintain equipment in good repair. Observed low boy cooler in need of gasket replacement. -0 points-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed two of three dumpsters missing drain plugs.

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 damaged tiles at three compartment sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer with minor food debris. Ensure to clean thoroughly. CDI dicer broken down to be washed properly at 3 comp sink. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 3 comp sink QUAT sanitizer at 0 ppm. QUAT sanitizer solution was empty. CDI PIC replaced QUAT sanitizer and concentration was at 200 ppm.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed two employees wash hands and not turn faucet off with a barrier. Use barrier to turn faucet off.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee touch RTE cooked pizza while cutting into slices. DO NOT TOUCH RTE PIZZA WITH BARE HANDS. CDI- Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer not labeled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpster were open as well as trash on outside. This has been an on-going issue wth facility and neighboring businesses as well as external dumping. Spoke to all neighboring facilities who will contact managment/property ownership to solve problem.

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

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Green shelves above 3 compartment sink in need of cleaning.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee cutting peppers with bare hands to be washed and stored for use later. CDI- Instructed employee to don gloves.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop stored in flour with handle in product.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug in dumpster.

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

General Comment - 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 putting peppers in pizza boxes with bare hands. CDI : peppers discarded; tongs used: PIC notified with verbal discussion with employee.

Repeat - 4-501.114 Maintain sanitizer at correct concentrations. -P Observed weak quat sanitizer (50ppm) at 3-compartment sink and spray bottles. After several attempts to repair dispenser, quat sanitizer was mixed manually at 200ppm at 3-compartment sink. CDI: Sanitizer will be mixed manually until dispenser is repaired.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on shelf above 3-comp sink.

Repeat - 4-501.11 Maintain equipment in good repair. Observed all gaskets torn on make table.

General Comment: 5-501.16 Provide waste bins in required areas including at handwash sinks. No trash cans observed in area by both handsinks in the kitchen.

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 broken baseboard and floor tile in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sauce bottles stored inside handsink at back kitchen area. CDI - bottles removed.

Repeat - 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in 3-comp sink and spray bottle at weak concentration (50ppm). Maintain at least 200ppm for quat. CDI - sanitizer was corrected to proper concentration.

Repeat - 4-501.11 Maintain equipment in good repair. Observed all 4 gaskets torn on pizza make table. Observed reach-in next to handsink at back not functioning. According to GM, cooler will be removed soon.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty was not certified. No other employees on duty certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC had no knowledge of employee health policy and was not informed of reporting required symptoms, illnesses, and exposure. CDI - printed out copy of Employee Health Policy for employees present to start reviewing and signing.

Lory 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee bottled drink stored on drainboard of prep sink and another employee Tropicana orange juice stored on shelf next to and above boxes of food inside walk-in cooler. CDI - relocated to proper location.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser empty at handsink in back next to 3-comp sink. CDI - by restocking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Can opener blade and dicer at back of kitchen with food debris remaining. Repeat***CDI - by instruction to clean. 4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer spray bottle and container weak at 50ppm. CDI - both dumped and refilled with proper sanitizer from dispenser.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Quat sanitizer container with wiping cloth in it not labeled. CDI - by labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic containers at back on shelf above 3-comp sink stacked wet. Repeat*****

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Plastic containers found with cracks stored on shelf above 3-comp sink. CDI - by instruction to replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Scored cutting board stored on drainboard of 3-compartment sink. 4-501.11 Maintain equipment in good repair. Reach-in cooler at back next to hand sink not functioning. 4 torn gaskets on cooler doors of pizza make table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelves inside walk-in cooler with food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with debris accumulation on it. CDI- item set aside for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stacked while wet above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed 3 torn cooler gaskets 4-502.11(A) Maintain utensils in good repair. Observed a tomato chopping utensil with broken plastic 'teeth.'

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open while not in use. Dumpster is shared.

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 hole in the wall next to the hand sink nearest the 3 compartment sink. 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 debris accumulation on keyboard covers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried food debris on it and one measuring cup stored clean with food debris on it. CDI- both items were recleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans above the 3 compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one 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. Observed keyboard covers with visible food debris on them and food debris in a condiment cup holder next to the flip top cooler.

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

2-102.11 Demonstration - C. At least one person with managerial responsibilities shall be on site during all hours of food preparation and have an ANSI certification. PIC did not have ANSI certification.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Before stacking, equipment shall be air dried. Observed plastic containers stacked while wet above the 3 compartment sink.

4-501.12 Cutting Surfaces - C. Cutting surfaces that are heavily worn shall be resurfaced or replaced. Observed cutting board with deep scoring.

5-501.113 Covering Receptacles - C. Waste receptacles kept outside shall be covered with tight fitting lids. Observed outside waste receptacle missing both lids.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification at time of inspection. CDI by instruction. Repeat.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesImplement and follow proper employee health policy. Observed operator not able to fully verbally demonstrate compliance that employee health policy was being followed. CDI by instruction, handout given.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at proper concentration. Observed quat sanitizer below 200ppm at 3 compartment sink and in spray bottle. CDI, operator refilled sanitizer to proper concentration at sink and spray bottle.

4-502.11 (B) Good Repair and CalibrationFood temperature measuring devices shall be accurate to + or - 2 degrees F. Observed 1 of 2 food thermometers not accurate by 6 degrees F. CDI, operator calibrated thermometer.

3-302.12 Food Storage Containers Identified with Common Name of FoodIngredients and spices that are not easily identifyable shall be labeled by common name of food. Observed 2 containers of flour mix not labeled by common name of food. CDI by instruction, operator labeled containers.

3-304.12 In-Use Utensils, Between-Use StorageStore in-use utensils with handles out of food. Observed 2 handles of scoops used for pizza toppings stored on top of food. CDI by instruction.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several stacks of containers being wet statcked at 3 compartment sink.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment in a clean, dry area. Observed 2 plastic lids being stored in splash zone of sink. CDI, lids were relocated for proper storage.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed cutting board with heavy scoring along sides an in need of resurfacing or replacement. Observed 2 chipped plastic containers stored with clean equipment on storage rack.

4-302.14 Sanitizing Solutions, Testing DevicesTest strips shall be provided and maintained on site to measure concentration of sanitizing solutions. Observed operator not able to provide correct test strips for chemical. Verification required by 10/10/13

5-501.17 Toilet Room Receptacle, CoveredGeneral Comment: Toilet rooms used by female employees shall be supplied with a covered receptacle for sanitary napkins. Observed garbage can inside employee restroom not covered.

6-201.11 Floors, Walls and Ceilings-CleanabilityGeneral Comment: Floors, walls, and ceilings shall be designed and constructed to be easily cleanable. Observed a broken baseboard tile in kitchen near pizza oven.