PAPA JOHNS PIZZA #1578

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during the inspection. PIC stated the company plans to certify the employees in the next couple of months. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 open mouth chewing while cutting pizza, and prepping pizza

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed several food employees wash hands and not use a barrier to turn off the sink. CDI- EHS educated food employee on proper handwashing and food employee rewashed hands.

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 cheese held on extended TPHC to not bear a time to indicate when it was removed from cold holding or the proper time to discard. CDI- PIC labeled the container.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on top of prep table. CDI- PIC moved drink to designated area away from food prep and storage.

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

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch hair and forehead several times without hand wash. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee move from rising items. To waiting on customers and back to prepping food without hand wash. Facility does bare hand contact food.CDI.. EHS did educate PIC on when to wash hands. Employee did wash hands again.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility has a variance for extended TPHC, facility was not able to produce approval letter granted by state.CDI.. EHS left approval letter For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed signs inside of prep unit not secured to lid, coming in contact with food with visible debris.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl without handles in shredded cheese.

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 containers staked as clean stacked wet. CDI.. PIC removed containers and place at 3 comp to be w/r/s

4-501.11 Maintain equipment in good repair. Observed rusting shelving in WIC

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster without top lids.

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 vents in need of throughout facility in need of cleaning.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but food employee recontaminated hands at faucets after washing. CDI- EHS educated food employee; Food employee re-washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at dish area hand sink. CDI- paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: RTE boneless chicken tenders and chicken wings 53.0 F and 50.0 F in cold drawer. Same equipment as last inspection’s cold holding violation. Prep time for panning up food was 11:00 AM. CDI- call made to repair tech. Chicken moved to WIC for cooling. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Chemical bottle stored on prep area surface where potential for contamination exists. CDI- moved to safe area. No contamination noted.

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. Shelving in WIC starting to accumulate build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: chicken tenders 46.0 F in cold drawer. CDI- moved to WIC to rapidly cool down. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Tongs for handling wings stored with handles down in the food.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but food employee recontaminated hands at faucets after washing. CDI- EHS educated food employee; Food employee re-washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the hand washing station near 3-comp sink. PIC expressed it had just fallen and had a work order placed.-CDI- PIC placed soap inside the hand sanitizer dispenser and covered hand sanitizer label w/ a hand soap label. Hand sanitizer bottle was placed in an accessible area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed olives inside the hand washing sink next to the 3-comp sink.-CDI-PIC removed food and w/r/s sink.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pizza sauce containers with no time stamp or date.-CDI-PIC placed time and date on all the containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the mop sink.

4-802.11 Launder linens at required frequencies. Observed employee with cloth gloves not changing gloves when entering the facility after taking out the trash, compressing trash in the trash cans, and while moving boxes in and out the WIC. PIC explained employee does not handle food just moves boxes, cleans and does other non-food related task.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf- Observed temperature of water (101) in the sanitizing compart (QUAT) when manufactures direction say to keep water b/w 65-75F. -CDI-PIC re-filled sanitizing compartment to the correct temp and allowed a better reading for the test strips.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster w/ no lid. PIC expressed that the dumpster company is ordering a new for the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee drinks inside a reach-in cooler and next to the organized area where metal pans are kept that are used to cook pizzas with. Observed phone and a lighter next to pizza metal pans that are used to cook pizzas with. -CDI- PIC relocated items in proper area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Posted corporate health policy reporting agreement does not include non-typhi Samonella. CDI- sent updated reporting agreement to regional manager via email with instructions to update corporate agreement. Verification within 10 days. For more information on employee health policy please visit: http://meck.co/FoodSafety

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. Employee drinks (beverage with lid and straw and beverage with screw top stored on surface where contamination could occur at pizza make area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but employees recontaminated hands at faucets after washing. CDI- discussion with PIC and hands washed.

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: significantly dented cans of tomato sauce on rack with intact cans. CDI- damaged cans separated while on site.

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. Soiled equipment that is no longer in-use was stored over cleaned and sanitized utensils on drying shelves. CDI- soiled equipment removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee draining liquid from pans into hand sink. CDI- EHS pointed out to PIC , who in turn addressed with employee.

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. Through conversation with PIC, determined pizza cutters are not being cleaned and sanitized every four hours. CDI- pizza cutters sent immediately to 3-comp sink for cleaning and sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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: One small pan of diced tomatoes in prep top held past 7 day limit. CDI- discarded voluntarily 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Container of Orange Pro cleaner on shelf over single service food containers. CDI- container moved to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. A couple of flies noted in kitchen.

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: Dented cans on rack with intact cans. PIC stated they do not use cans as severely dented as those present. CDI- damaged cans separated while on site.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Tongs for handling wings stored with handles down in the food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pre-made pizzas with sauce, mozzarella, and pepperoni being held at room temperature. Mozzarella requires continuous temperature of 41.0 F or below. CDI- pizzas moved to walk-in for cooling. Reached 41.0 F within 30 minutes. Using TPHC for holding pre-made pizzas is an option. Facility already has a Variance for holding pizza sauce up to 10 hours at room temperature. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Through conversation with PIC, determined date labels for pans in make unit top are different than same batch labels for pans in reach in portion. Return visit within 10 days to assess compliant system has been implemented. 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 .

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. Approval for extended TPHC for pizza sauce Approval Letter not located in facility. CDI- sent copy of letter to facility. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Container of cleaner on shelf over pizza cutting table. CDI- container removed.

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: Severely dented cans on rack with intact cans. PIC stated they do not use cans as severely dented as those present. CDI- damaged cans separated while on site.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints while working with food.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection has been certified as a Food Protection Manager. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pre-made pizzas with sauce, mozzarella, and pepperoni being held at room temperature. Mozzarella requires continuous temperature of 41.0 F or below. CDI- pizzas moved to walk-in for cooling. Reached 41.0 F within 30 minutes. Using TPHC for holding pre-made pizzas is an option. Facility already has a Variance for holding pizza sauce up to 10 hours at room temperature. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints while working with food.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Tongs for handling wings stored with handles down in the food.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf: Test strips for measuring quat sanitizer are damaged. Test strip also does not have the color scale for determining concentration of sanitizer. VERIFICATION visit within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection has been certified as a Food Protection Manager. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Posted corporate health policy reporting agreement does not include non-typhi Samonella. CDI- sent updated reporting agreement to regional manager via email with instructions to update corporate agreement. Verification within 10 days. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but employees recontaminated hands at faucets after washing. CDI- discussion with PIC and hands washed.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Build-up in compartments of 3-comp sink, especially middle bay. Clean every 24 hours when in use.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety: Facility has been operating without a food thermometer and no sanitizer test strips.

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 is not a certified Food Protection Manager.

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. Screw-top soda container stored on surface with food and utensils. Drink moved.

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 on date marking please visit: http://meck.co/FoodSafety: Containers of TCS food in prep tops are not date marked. Employee stated containers of TCS food stay in prep tops overnight. CDI- discussion on proper date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Two bottles labeled as Orange Cleaner contained a pink solution and the other contained an unknown clear substance. CDI- both voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thermometer available in facility. Confirmation visit to see that a thermometer with A THIN PROBE has been obtained with occur within 10 days.

4-502.11(A) Maintain utensils in good repair. Torn door gaskets in some coolers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No sanitizer test strips in facility. Confirmation visit within 10 days to confirm compliance.

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

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled beverage stored on shelf with packaged food. CDI: drink discarded.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle used for FCS at 0ppm. CDI: dumped and refilled with sanitizer at proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper stored as clean on shelf with dried food debris remaining. CDI: chopper was removed and cleaned during inspection. Observed dirty dishes stacked on clean side of 3-comp sink. CDI: dirty dishes were relocated.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle cleaner and sanitizer not labeled. CDI: labeled on site. 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of cleaner stored with single service pizza boxes at front counter area. CDI: spray bottle was relocated.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on wing cooler drawer door, pizza prep cooler door, and sauce cooler door. Repair leaking faucet at handsink next to pizza oven. Points were not deducted due to different items out of compliance; improvement noted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on green shelving racks inside walk-in cooler and gaskets on wing and pizza prep coolers.

General comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open to dumpster. 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 ground outside dumpster.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer in spray bottle used for FCS at 50ppm. CDI: changed out and corrected to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods including mozzarella cheese, pepperoni, ham, sausage, ham, meatballs, and wings inside pizza make table ranging from 48F - 50F. Manager stated that products had been inside cooler since 10am. CDI: products voluntary discarded. Service call was placed. Return visit is needed to ensure cooler can maintain 41F/below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a few items including spinach, open bag and containers of pepperoni, beef, and hamburger inside walk-in cooler not dated. CDI: items dated properly.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed no label on sanitizer bottle. CDI: labeled properly

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thick probe thermometer available. Return visit is needed in 10 days to ensure thin tip thermometer is provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed excessive amount of fruit/drain flies at back prep/dish area. Contact pest service company for treatment. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead cockroach at back area in front of walk-in cooler.

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 5 severely dented cans on back can rack with other cans for usable stock. Cans were removed and stored next to office for return.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back dish shelf.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged and stained cutting board at slicer. 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. Observed cracked food containers stored on back dish shelf.

General COmment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up inside make table and cooler drawer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks/food stored on shelf in walk-in with restaurant food.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified persons present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean with food residue present. Processed during inspection. Can opener must be cleaned every 4 hours of continuous use or cleaned after each use.

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 black residue accumulation on the seal behind the prep sink, food splash present on surfaces behind the rear handsink and prep areas.

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 un-labeled container of spinach dip in pizza prep cooler that PIC did not know date of prep. CDI- PIC voluntarily disposed of spinach dip.

7-201.11 Store toxic materials to avoid contamination. -P Observed jug of gen. cleaner stored above dry goods on storage rack. CDI- Chemical moved to chemical storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner stored in a general cleaner spray bottle (mislabeled). CDI- PIC removed improperly labeled bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of pans being tight stacked while wet. (repeat)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored on floor on plastic wrap. CDI- PIC placed pizza boxes on storage rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored next to dough pans on prep table and above foods in walk in cooler. CDI- Drinks placed below food prep/ food storage areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinnk next to pizza oven. CDI- Towels provided.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in wings drawer cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods in walk in cooler stored on the floor that PIC said was delivered this morning. CDI- PIC had foods stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of pans being tight stacked while wet.

4-202.18 Ventilation Hood Systems, Filters - C Pizza oven being operated without hood filters in place. Be sure filters are in place while cooking and operating the hood.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from an open drink cup during food prep. CDI- Drink covered and properly stored.

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 badly dented can stored with usable canned sauces on can rack. CDI- Can separated for credit.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple open employee drinks stored in kitchen. CDI- Drinks removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few flies around pizza make table. Maintain pest control efforts to prevent presence of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tightly stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed partially wrapped bag of pizza boxes stored on the floor. PIC stored boxes on rack, off the floor.

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

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 stick hand in pepper container to place pepper garnish in pizza box. CDI- Employee corrected, pepper from pizza box and container of peppers voluntarily disposed of by PIC. Employee stored tongs at pepper container to prevent bare hand contact.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at kitchen handsink, PIC said they only use the pizza prep handsink. Need to keep all handwash sinks usable and supplied. CDI- Paper towles provided at kitchen handsink.

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 dip in pizza prep cooler with a prep date of 11 days ago. Date mark required foods are allowed a max 7 day shelf life. CDI- Spinach dip disposed of by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed main pizza prep cooler and drawer cooler without thermometers inside, need to provide air thermometers.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A lot of dishes, plastic containers, being tight stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged /stained cutting board on rolling prep table in need of resurfacing / replacing.(repeat) 4-501.11 Maintain equipment in good repair. Observed pizza prep cooler with a torn gasket, needing replacing.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables in kitchen area. CDI drink discarded.

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

4-501.11 Maintain equipment in good repair. Observed broken plastic containers in need of discarding. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach cleaner stored on shelving above food contact surfaces. CDI bleach moved to designated chemical storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry;Observed numerous containers stacked wet in kitchen area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and equipment stored on shelf butted up against dirty side drain board of three compartment sink. Partition needed if items are to be stored in this location.

5-501.115 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed staff throwing large amounts of old pizzas over the enclosure into the grass along with large amounts of dough that if not removed will cause rodents and other pest to harbor in this area, all trash and food waste needs to be removed ASAP.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

(general comment) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

(general comment) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside reach-in units, shelving, handles on dry food bins)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not operating properly in employee restroom. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris/residue on can opener. Observed sticker residue on plastic containers stored as clean. CDI by wash, rinse, sanitize. Observed cutting board to be soiled. See item # 45.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of corn meal/flour without food label. REPEAT VIOLATION

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board to be soiled, with deep grooves that are no longer cleanable. Replace or resurface cutting board. REPEAT VIOLATION

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried food debris on vegetable slicer. Clean and sanitized during inspection. CDI

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

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

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

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

3-302.12 Food Storage Containers Identified with Common Name of Food- All dry food bulk containers must be labeled to identify contents. Observed unlabeled container of flour. CDI by labeling.

3-304.12 In-Use Utensils, Between-Use Storage- Store scoop handles extending out of food to prevent contamination from hand contact surface of scoop. Observed scoop handle stored in dry food.

4-501.12 Cutting Surfaces- Cutting surfaces shall be clean and easily cleanable. Observed cutting board to be heavily soiled and contained deep cut grooves in surface. Replace or resurface.

2-102.12 Certified Food Protection Manager- 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.

2-103.11 (M) Person in Charge-Duties- Person in charge must exhibit knowledge of employee health policy and food code requirements pertaining to EHP. PIC did not provide details of EHP. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance- Handwash sink must remain accessible to employees and not used for storage. Observed boxes stored on handwash sink. CDI by removing boxes.

7-201.11 Separation-Storage- Toxic chemicals must be stored in a safe location away from food, single service items. Observed chemical cleaner stored on dry storage rack with packaged food products and clean utensils. CDI by moving cleaner to chemical storage area.

4-901.11 Equipment and Utensils, Air-Drying Required- Observed plastic pans wet stacked on drying rack.