PAPA JOHNS PIZZA #1580

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bottles used on FCS with 0PPM QUAT sanitizer in them. Ensure that sanitizer bottles are replaced as needed to ensure sanitizer concentration is present and at correct concentrations. -CDI- PIC emptied bottles and refilled at 200PPM QUAT. 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

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility of all times of operation For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time that is past the point in time when the food is removed from temperature control. -Pf- Per facilities variance on TPHC, pizza sauce can be held out for 10 hours. Pizza sauce shall be marked with time of discard. Observed no start time or discard time on facilities TPHC pizza sauce. PIC stated that the sauce was made this morning. Approximately 4 hours prior. -CDI- PIC added start and discard time to the labelling for the TPHC sauce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bottle with no sanitizer label present. Ensure that all sanitizer bottles are properly labeled to identify the contents. -CDI- PIC properly labeled bottle.

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 1 bottle of unlabeled sauce. Ensure that all working food containers are labeled to identify the contents.

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. Observed 1 large stack of wet stacked plastic containers. Ensure that all equipment is air dried prior to stacking together.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided one. For more information 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 food items stored in hand sink. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored on container containing sauces. CDI. PIC removed. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the floor at the back area. PIC indicated that a truck came in not long ago.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing rusty watch while working with food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-903.11(A)(C) Store single-use and single-service articles 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 single use dishes stored directly on the floor.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed can opener with heavy buildup of food residue. -CDI- PIC moved the can opener to the three-compartment sink to be 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 . -No point escalation due to improvement in thermometer surface from past inspection.-

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 opened container of cheesecake mixture without a date mark. -CDI- PIC knew container was opened two days ago and properly added a date mark. 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 spinach in prep unit drawer with a prep date of 2/9. -CDI- PIC voluntarily discarded the 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 string cheese on time (TPHC) for 4 hours without procedures. -CDI- EHS sent procedures to PIC and assisted PIC in completing form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked by 3-compartment sink, stored as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in need of cleaning. CDI- Can opener taken back to be 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer in need of cleaning. CDI- Thermometer taken back and cleaned.

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 cheese on time without procedures. EHS sent procedures to manager. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of solution without labels. CDI- Bottles labeled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage 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 shelves in the walk in cooler, cold drawers and roller cart in need of cleaning. Observed low reach in gasket in need of cleaning.

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. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had visible multi-day buildup on it. Clean can opener blade. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to can rack has deep cut marks on it. Resurface or replace cutting board. 0 pts.

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. Food buildup on rolling cart. Clean rolling cart. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on pizza prep table. Employee drink observed above boxes of cheese in walk-in cooler. Do not store employee drinks where they can potentially contaminate food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink in back blocked by trash can and broken down boxes from food order. Maintain access to hand washing sinks. CDI - PIC moved items so hand sink could be accessed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of tomatoes measured 50F in pizza cooler top. Pan of cheese sticks measured 62F at prep area. Maintain TCS foods below 41F in cold holding. CDI - PIC discarded tomatoes. Cheese sticks had been there for only 1 hour so they were moved to walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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. Establishment did not have written procedures for pizza sauce held on TPHC. CDI - PIC filled out TPHC procedures during inspection. 0 points taken because establishment was following procedures correctly. 0 pts. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Gasket torn on pizza cooler door. Replace torn gasket. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Heavy trash buildup in dumpster area. No trash was from this establishment. Contact property manager for solutions on keeping people from dumping trash at dumpster area. 0 pts.

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 . Observed all containers in the WI without dates. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored on prep table. CDI. PIC removed. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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. Shelves in the WI has build up on them and needs to be cleaned. Repeat

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 . Observed ham, chicken, steak, tomatoes, sausage, in containers cold holding in WI -at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored on prep table. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair cover. Needs to have one.

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. Shelves in the WI has build up on them and needs to be cleaned.

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 written procedure in responding to vomiting or diarrheal events. CDI. Gave PIC one.

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 . Observed ham in containers cold holding at temperatures above 41F. 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 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 multiple containers of chicken in the RI without dates. CDI. PIC date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band. Observed employee working with food while wearing a wrist watch. Needs to be removed when working with food. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drink stored in same place as customer food in the WI.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection that is a CFPM.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed no one in the facility with knowledge of foodborne illnesses and reporting. CDI. provided PIC with one.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a wrist band. Needs to be removed when working with food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection that is a CFPM.

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 Facility has approved variance for extended TPHC for pizza sauce for 10 hours. Variance letter or procedures for TPHC and handling pizza sauce observed missing from facility. EHS emailed both variance letter and procedures and encouraged manager to print documents to ensure accessible for future compliance. Repeat violation.

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. Handles of scoops observed in direct contact with food items in flip top cooler. Repeat violation.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in three compartment sink observed below 100 ppm. Employee reported it was just made before inspection. CDI. Quat solution manually made to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of tomatoes prepped earlier observed on prep cart for more than 1 hour above 41F per PIC. CDI. Placed in WIC to rapidly cool.

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 Facility has approved variance for extended TPHC for pizza sauce for 10 hours. Variance letter or procedures for TPHC and handling pizza sauce not observed in facility. EHS will verify no later than 12/18/2020 that procedures and letter are in facility.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Can of RAID observed in facility. CDI. Discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf no thin probed thermometer observed in facility. EHS will verify no later than 12/18/2020 that thin probed thermometer has been obtained.

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. Handles of pizza toppings observed in direct contact with the food on pizza line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers observed wet stacked on clean side of sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for cutting vegetables observed heavily cut and no longer cleanable. Replace or resurface. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket observed torn on reach in cooler doors.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking pans not cleaned. Per PIC, these are passed through the oven to dry clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on pans stored ready to use until passed through oven for dry cleaning method. -1.5- VR no later than 08/11/2019 to ensure baking pans are being cleaned or State variance has been obtained for this rule.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified

4-501.11 Maintain equipment in good repair. - Observed split gaskets on all doors of the pizza prep unit; replace gaskets. REPEAT VIOLATION.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise stated on manufacturers label. - Observed an employee washing containers in 78F water. CDI - water was drained.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch cooked chicken with bare hands. CDI - explained the violation and chicken was discarded.

Repeat violation 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed QUAT sanitizer at the 3 compartment sink dispensing at 0 ppm. CDI - Facility has switched over to using bleach until the QUAT dispenser can be repaired. Verification required 7/29/2018

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on all doors of the pizza prep unit. Replace gaskets. Observed paper towel being used to stop up the 3 compartment sink. Replace with a stopper.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves, walk in cooler gasket and the prep unit gaskets.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce employee health policy. CDI - Health policy handout left with PIC to review with staff and post.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf above facility food in walk in cooler. CDI - Drink relocated to low shelf.

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 two employees recontaminate hands after washing by touching soiled faucet handles with bare hands. CDI - Educated staff on using a barrier to prevent recontamiantion; staff rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink by make line. CDI - Employee stoked paper towels.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispensing at 100ppm quat; valve at faucet is broken and does not allow dispenser to function properly. CDI - Concentrated solute added to solution until testing at 300ppm quat. VR - Will return within 10 days to verify correction. Failure to correct will result in issuance of Intent To Suspend.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken, beef, and ham stocked above the top of the fill line and holding above 45F. CDI - Out of temp portions discarded. All other temps are under 45F.

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 stored with handles contacting ham, sausage, onions, and banana peppers. CDI - Scoops reinserted with handles up.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace split gaskets on low prep cooler doors; replace or resurface cutting board at veggie prep station. Improvement from last inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available to check sanitizer concentration. VR - Will return with in 10 day 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 crumbs from low prep cooler door gaskets and heavy build up from walk in cooler door gasket.

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. Replace broken base board tiles near office and near rest room.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at any handsinks. CDI - Paper towels restocked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flys by onions in dry goods area. Continue working with pest control service provider to eliminate pests.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Chipping paint and rust on walk in cooler shelves; pizza cutter with chips missing from edge of blade. CDI - Roller discarded. Replace shelves as needed.

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

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

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispensing at 50ppm quat. CDI - Filter unclogged and reinstalled; dispensing within required range of 200ppm - 400ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sausage stocked above the top of the pan and holding above 45F. CDI - Out of temp portion relocated fro rapid cool down.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Chipping paint and rust on walk in cooler shelves; pizza cutter with chips missing from edge of blade. CDI - Roller discarded. Replace shelves as needed.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.111 Keep storage areas and bins for waste in good repair. Drain plug broken off of dumpster and holes rusted through dumpster walls. Contact solid waste service provider at 866-255-7646 and request replacement dumpster.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fruit flies in the kitchen. continue to eliminate flies using control measures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.observed corn meal, flour mixture stored without lid.

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 several soiled wiping cloths.

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. observed trash on top of dumpster, observed trash on the ground around dumpster, observed doors and lids open on dumpsters.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food residue on can opener. CDI wash, rinse, and sanitize. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on 3 compartment sink. CDI wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaner stored with open crisp topping box and above trays. CDI by storing in chemical storage area.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bins at handwash sinks. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

6-303.11 Intensity-Lighting - Observed burned out light bulbs in hood .

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle testing at 0ppm. CDI by empty and refill. Test at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris build-up on 3 compartment sink drainboard. CDI by wash, rinse, and sanitize.

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 dented cans of tomato sauce stored with non-dented cans. CDI seperated cans.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board surface is not easily cleanable. Resurface cutting board.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bins provided at handwash sinks. Add waste bins.

2-102.12 Certified Food Protection Manager - C:Person in charge must have Ansi accredited food protection manager certification. Manager on duty stated that he is certified, but could not locate the certificate.

4-602.13 Nonfood Contact Surfaces - C: Clean gaskets on small cooler doors. Food debris present.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drain under prep sink. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace missing wall socket or close hole under back hand sink.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

6-501.111 Controlling Pests - PF: Eliminate flys.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Observed an open box of bell peppers being leaked on by condensation inside walk in cooler. CDI-discarded contaminated bell peppers

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing pizza boxes on the floor.4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not stack insert pans wet. Must air dry before stacking.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leaking pipe onside walk in cooler. Do not store food under pipe until repaired.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Bowl in back hand sink. All hand sinks must be accessible.6-301.12 Hand Drying Provision - PF: Paper towel dispenser at front hand sink not operational at beginning of inspection. CDI-bowl removed and dispenser repaired

7-102.11 Common Name-Working Containers - PF: Sanitizer in bottle with manufactured label reading degreaser. CDI- was told that the bottle was never used for degreaser and wasn labeled

6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing ceiling tile above mop sink and repair hole in ceiling outside cooler.

General Comment: (A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. Observed no employee with certification

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed equipment in sanitizing compartment of 3-comp sink at 0 ppm quat. CDI- made to proper concentration.

Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location;(2) Where they are not exposed to splash; dust; or other contamination; and(3) At least 15 cm (6 inches) above the floor. Observed pizza wheels wedged in between shelf & wall at utensil washing sink.

General Comment: NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace old caulking coming apart from prep sink. Need to recaulk prep sink to wall. Observed mold in caulking. Splash guard at prep sink detaching. Reattach with caulk. Caulk 3-comp sink to wall.

4-302.14 Sanitizing Solutions, Testing Devices - PF: A testing device must be available and used to check sanitizer concentration. Facility could not produce quat test strips. Verification visit required.