DOMINOS PIZZA #8918

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. Shortly after the inspection began EHS observed nonfunctional WIC. PIC called the GM who then came to the store and is a CFPM. Ensure that a CFPM is present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed a food employee was their hands for approximately 10 seconds. -CDI- EHS coached and discussed hand washing with the food employee, who then properly rewashed hands. Ensure proper handwashing is performed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed 2 wet rags sitting in the basin of the handwash sink upon arrival to the facility. -CDI- PIC removed the wet rags. Ensure hand sinks are used for handwashing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal baking pans with the accumulation of debris and grease present on the clean dish racks of the facility stored as clean. Ensure all dishes are clean to sight and touch. -CDI- Dishes moved to the wash basin of the 3-comp sink. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed WIC of the facility with an ambient temperature of 44F-45F. EHS and GM temped all foods in the WIC. All TCS foods that were above 41F were voluntarily discarded. Several foods were delivered earlier today and were either still frozen or still at 41F or below. Those foods were moved into the functioning external refrigeration. PIC called a service tech to come and repair the WIC and the facility voluntarily closed. Facility stated they will remain voluntarily closed until the WIC is repaired, and that PIC will send a picture and video of the foods in the WIC showing 41F or below for foods and 39F or lower for ambient air temperatures of the WIC. EHS will also make a return visit tomorrow morning and verify that the WIC is properly repaired. Ensure all TCS foods are maintained at 41F or less. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth present resting in the in the 3-comp sink area. Ensure that in use wiping cloths are held in properly concentrated sanitizer between uses.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for cornmeal with its handle resting directly a top the food. Ensure that scoop handles are maintained so that they are not in direct contact with foods. -CDI- Handle moved.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers on the clean dish rack. Ensure all equipment properly air dries prior to being stacked together.

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 non-food contact surfaces of the pizza prep line with build up of soil and debris. Observed prep area adjacent to the pizza oven with build up of soil and debris. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several food items out of temperature in the pizza prep top of the facility. PIC stated that all foods in the pizza prep top were placed into the prep top 3 hours prior or sooner. Foods that were above 41F in the prep top were filled above fill lines by a substantial amount. EHS coached PIC on the fill lines located in the containers and to maintain TCS foods below those levels. -CDI- all foods above 41F were moved to the WIC and vented. All foods cooled down to 41F or below by the end of the inspection. Foods included: Pepperoni, Ham, Sausage Crumbles, String Cheese, Loaded Chicken, Penne, and Wings. 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 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in direct contact with cornmeal in cornmeal container. Ensure that scoops are stored so that there handles are not in direct contact with the food. -CDI- PIC moved scoop so that it was no longer in contact with the food.

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 2 stacks of plastic containers that were stacked together while wet. Ensure that plastic containers are air dried prior to being stacked together.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on the dumpster of the dumpster area open. Ensure that dumpster doors remain closed when not in use.

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 several wall joints and corners of baseboards throughout the facility where tiles are damaged and chipped. Ensure that base boards and chipping tiles are repaired or replaced. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of dark residue along wall behind 3-compartment sink. Observed food debris and residue present on the floors throughout the facility. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

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

2-401.11 (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 2 employee drinks in th RIC on the shelf with retail food items. CDI PIC moved employee drinks.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink in the employee restroom. CDI PIC provided soap.

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 3 containers of pizza sauce with extended TPHC (8 hours) lacking a time stamp for either the discard or start time. -CDI- PIC stated that the pizza sauce was removed from cold holding when store opened at 10:00am this morning. PIC printed off time stamp for pizza sauce to be discarded at 6:00pm, following TPHC procedures. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Elmer’s glue stored above pizza sauce on the prep table and observed chemical spray bottle on the shelf with food. CDI PIC moved glue and spray bottle to back chem storage area.

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 gap between handsink and wall in kitchen by WIC. Also observed soap dispenser detached from the wall in the employee restroom. Also observed the finish detaching from the wall corner next to the mop sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed buildup of dark residue along wall behind 3-compartment sink.

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 pizza sauce with extended TPHC (8 hours) lacking a time stamp for either the discard or start time. -CDI- PIC knew pizza sauce was removed from cold holding when store opened at 10:30am this morning. PIC printed off time stamp for pizza sauce to be discarded at 6:30pm, following TPHC procedures.

4-501.11 Maintain equipment in good repair. - Observed rusted shelves on air drying rack for clean dishes at the dish pit area. Shelves in need of repair/replacement.

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 gap between handsink and wall in kitchen by WIC. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed buildup of dark residue along wall behind 3-compartment sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed pizza sauce cooling too slowly in WIC. Pizza sauce was prepared from room temperature at start of inspection and placed in large, deep plastic containers covered tightly with lid. Observed pizza sauce at 68F, and at 67F 30 minutes later. Pizza sauce was cooling at a rate of 0.03F/min. Minimum required rate of cooling is 0.12F/min. -CDI- PIC removed lid from pizza sauce and continually stirred to rapidly cool, because pizza sauce still had 3.5 hours to reach 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without label. CDI- PIC properly labeled the item. -No point escalation due to improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pizza sauce cooling too slowly in WIC. Pizza sauce was prepared from room temperature at start of inspection and placed in large, deep plastic containers covered tightly with lid. Observed pizza sauce at 68F, and at 67F 30 minutes later. Pizza sauce was cooling at a rate of 0.03F/min. Minimum required rate of cooling is 0.12F/min. -CDI- PIC removed lid from pizza sauce and continually stirred to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - Observed rusted shelves on air drying rack for clean dishes at the dish pit area. Shelves in need of repair/replacement.

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 gap between handsink and wall in kitchen by WIC. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed buildup of dark residue along wall behind 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. CDI- EHS LEFT COPY For more information on employee health policy, 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 vomit/ diarrhea plan. For more information please visit: 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 spray bottles without labels. CDI- Items labeled.

4-501.11 Maintain equipment in good repair. Observed rusted shelves at the dish pit area.

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 low grout at prep area.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during majority of today’s inspection. PIC with CFPM arrived at end of inspection. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn faucet off with their bare hands after hand washing then proceed to food preparation. Observed non-compliance 2x after re-direction. CDI - Employee educated and re-washed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed pizza sauce cooling overnight in back RI cooler. Sauce temperature was 53 F. CDI - Employee voluntarily discarded sauce. -3- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed pizza sauce cooling over night in back RI cooler in a deep plastic covered container. CDI - Pizza sauce from yesterday voluntarily discarded.**No escalation of points due to notable improvement since previous inspection. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

5-205.15 Maintain a plumbing system in good repair. Observed leaking at 3-compartment sink left water fixture. Repair. -0-

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 without CFPM certification. PIC stated that they are certified but could not verify.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC turn on water and use hand soap to wash hands for less than 20 seconds then proceed to turn off water with bare hands. CDI: EHS redirected PIC through education and a thorough hand wash was conducted correctly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pizza sauce cooling overnight in back RI cooler. Sauce temperature was 44F. CDI: Employee voluntarily discarded sauce. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 pizza sauce being held on extended TPHC on counter without time stamp. PIC stated that the sauce was pulled from the cooler at 10:45. CDI: PIC marked sauce with time stamp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce cooling over night in back RI cooler in a deep plastic covered container. Observed two containers of pizza sauce prepped today that was cooling with lids on at an insufficient rate. CDI: Pizza sauce from yesterday discarded and pizza sauce prepped today moved to WIC with lids off to cool quickly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in dish area with no handsoap. CDI: PIC replaced handsoap.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut tomatoes in front RI cooler with an expiration date of 11/25/22. CDI: PIC discarded expired tomatoes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic insert containers wet stacked in dish area. EHS educated employee to let utensils air dry before stacking together.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and ceilings with splash, debris and in need of general cleaning.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC not certified and unable to answer questions regarding food safety , establishment, employee health. CDI, Repeat.

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

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC not able to demonstrate knowledge of reportable symptoms and illnesses. CDI, updated employee health policy and 2017 NC Food Code Adoption information emailed to PIC.

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 vomiting and diarrhea cleanup procedures. CDI, sample procedures emailed to establishment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing then proceed to food preparation and handling of clean equipment. CDI, employee re-washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 unlabeled chemical bottle. CDI, bottle removed from use.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently prepared cheese cooling in tightly covered containers in 3 door prep refrigerator and at 44 degrees F at 2:00 pm. At 2:20pm cheese remained at 44 degrees F. CDI, cheese relocated to WIC and covers removed to vent and facilitate heat transfer.

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

2-301.14 When to Wash - P - Observed food employee pick item up off the ground then proceed to handle clean pizza box without washing their hands in between. CDI, employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels left at front handwashing sinks. CDI, paper towels supplied during inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bike stored in front off handwashing sinks. CDI, bike relocated to provide access to handwashing sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed 8 hour variance for pizza sauce held on Time Control not being followed and facility did not date mark and time stamp per written procedures on-site. PIC stated that pizza sauce was prepared this morning and new staff did not put proper label on sauce. CDI, correct labels provided. Repeat.

8-103.12 Conformance with Approved Procedures -- Observed 8 hour variance for pizza sauce held on Time Control not being followed and facility did not date mark and time stamp per written procedures on-site. PIC stated that pizza sauce was prepared this morning and new staff did not put proper label on sauce. CDI, correct labels provided. Repeat.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on table, on floor in kitchen and on rack near pizza oven.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit was wet and not accurate. Vr needed to ensure that facility has accurate quat test kit.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C- Observed interior of reach in prep coolers, shelving near pizza oven and increased general cleaning needed of nonfood contact surfaces to prevent accumulation of soil.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P No written employee health policy observed in facility nor do employees have overall knowledge of what/when to report symptoms/illnesses. CDI. Employee health poster was given to new manager to review with employees and place in facility. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken wings observed in cold holding unit at 45F. When questioned, employee reported wings were accidentally left on counter during prep for an extended period. CDI. Placed in WIC to rapidly cool. All other cold holding was adequate.

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 is required to discard all pizza sauce held on the 8 hour time hold at the end of the 8 hour period. Manager stated facility is taking leftover pizza sauce into the walk-in cooler to be cooled down and used for service the following day. Time stamp observed missing on pizza sauce on countertop made earlier in the morning. CDI. Manager reported sauce was made along with other time stamped sauces in back of kitchen and immediately time stamped the sauce. Facility also has no written procedures for how they are handling the pizza sauce with time and temperature parameters. Facility must contact upper management to ensure procedures for entire process is provided and held inside facility at all times. Verification for procedures will be conducted no later than 12/11/2020. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of glass cleaner observed missing labeling. CDI. Labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Cornmeal observed missing labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed on front counter.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop for corn meal observed with handle in direct contact with cornmeal.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving, inside of reach-in coolers,sides of equipment, gaskets, and throughout kitchen needs more frequent cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No written employee health policy found in facility. New employee in facility also stated he had not been informed of when to report symptoms/illnesses. CDI. New policy was emailed to manager for review.

2-301.14 When to Wash - P Employee observed on cell phone texting then resuming food handling. Hands shall be washed after engaging in activites that contaminate the hands. CDI. Employee washed hands and was educated on when to wash. Full points will be taken on next inspection if handwashing is not improved. Repeat violation.

3-501.19 Time as a Public Health Control - P,PF Facility has current state variance rendering pizza sauce non-TCS until 8 hours at room temperature. Facility is required to discard all pizza sauce held on the 8 hour time hold at the end of the 8 hour period. Manager stated facility is taking leftover pizza sauce into the walk-in cooler to be cooled down and used for service the following day. Facility has no written procedures for how they are handling the pizza sauce. Facility must contact upper management to ensure procedures for entire process is provided. Verification for procedures will be conductd no later than 11/14/19.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of containers being stacked wet. Repeat violation.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee lining trash bins and then attempt to resume food service without handwashing. CDI - Hands washed. -2-

8-103.12 Comply with the procedures in the variance or local approval. Maintain records as required.-P/Pf Observed no written procedure in use at beginning of inspection as required per the variance approval letter. PIC stated procedure but was unable to locate the procedure in writing. VR no later than 04/26/2019 to ensure facility has the required written procedure in the store that was approved by the State. -1- REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer for measuring temperatures of shredded cheese and spinach. Facility has a meat thermometer with a 1/2 inch between dimple and end of probe for averaging temperatures while measuring foods. -.5- VR no later than 04/26/2019 to ensure facility has a thin probed thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee plating wings while wearing watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers stored on the clean drain board of 3-comp sink. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed jalapenos in the basin of handsink near pizza oven at beginning of inspection. CDI - PIC cleaned handsink. -2- REPEAT

8-103.12 Comply with the procedures in the variance or local approval. Maintain records as required.-P/Pf Observed no TPHC procedure nor time stamp on sauce at room temperature nor for sauce that is already on time without starting at or below 45F. Sauce is cooling in walk in at 67F. VR no later than 07/27/2018 to make sure TPHC procedure is available in the store for pizza sauce and verification of when time actually begins on the sauce using a time stamp system per the variance request that was approved on 03/10/2017. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly mixed pizza sauce cooling in walk in cooler with lid snapped in place at 67F. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wraps stored in the splash zone of the handsink paper towel box. Drips from wet hands are on top of container. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic forks with water damage on bottom stored on dry storage shelf. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in the dry storage. Observed paper towel dispenser not working per PIC. REPEAT -2- 4-502.11(A) Maintain utensils in good repair. Observed bent pizza cutter at the make table.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the wall at the 3-comp sink. -.5- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Two clean towels stored in handsink at dish area. CDI - Towels removed from sink. Improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal and plastic food containers with sticker residue stored as clean. CDI - All sent to dish area for cleaning; PIC noted that new date marking stickers will be used that are easy to clean off.

4-501.11 Maintain equipment in good repair. Rust and chipping paint on shelves in make line cooler and above the dish area; torn gasket on walk in cooler door. Replace or repair as needed. 4-502.11(A) Maintain utensils in good repair. Pizza cutter blade is badly bent on the edge of the blade. Replace as needed.

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

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. Clean crumbs from floors in prep area.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Access to handsink in dish area blocked by metal racks. CDI - Racks relocated to allow access. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal and plastic food containers with sticker residue stored as clean. CDI - All sent to dish area for cleaning.

3-304.14 Linens and napkins my not be used in contact with food. Paper towel stored in container of mushrooms. CDI - Paper towel removed. Improvement noted.

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

4-501.11 Maintain equipment in good repair. Rust and chipping paint on shelves in make line cooler and above the dish area; torn gasket on walk in cooler door. Replace or repair as needed. 4-502.11(A) Maintain utensils in good repair. Pizza cutter blade has some light damage to the edge. Replace 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 from racks above dish area and racks by cutting prep station.

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. Repair wall with missing baseboard tile by walk in cooler door.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Laundry bin blocking access to hand sink at dish area. CDI - Relocated to allow use of hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue present on many of the plastic food containers stored as clean. CDI - All soiled containers sent to dish area for reprocessing; suggested that facility uses a wax pencil for date marking to avoid further violations. Repeat violation.

3-304.14 Linens and napkins my not be used in contact with food. Paper towel stored in container of mushrooms. CDI - Paper towel removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers wet stacked.

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

4-501.11 Maintain equipment in good repair. Shelves above dish area some rust. Replace or paint. 4-502.11(A) Maintain utensils in good repair. Pizza cutter blade has some light damage to the edge. Replace as needed. Improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from racks above dish area and racks by cutting prep station.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Extension cord stored in handsink at dish area. CDI - Cord relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue present on many of the plastic food containers stored as clean. CDI - All soiled contaienrs sent to dish area for reprocessing; suggested that facility uses a wax pencil for date marking to avoid further violations. Repeat violation.

4-501.11 Maintain equipment in good repair. Shelves in walk in cooler with some rust. Replace or paint. 4-502.11(A) Maintain utensils in good repair. Pizza cutter blade has some light damage to the edge. Replace as needed.

5-402.13 Maintain sanitary sewage system.-P Floor drain under three comp sink draining very slowly; foul odor near grease trap by back door. VR - Will return within 10 days to verify correction.

N/A

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food proteciton manager certification. Work towards gaining certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health policy agreement forms available for review; PIC had some knowledge of symptoms. CDI - Reviewed policy with staff and left hard copy of policy to post in facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue present on many of the plastic food containers stored as clean. CDI - All soiled contaienrs sent to dish area for reprocessing; suggested that facility uses a wax pencil for date marking to avoid further violations. Repeat violation. s. •

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tomatoes cooling in container with lid on tight in walk in cooler. CDI - Lid removed to allow cooling.

4-501.11 Maintain equipment in good repair. Shelves in walk in cooler and shelf above three comp sink bocoming rusty. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up on wire shelving where to-go orders are hot held. Clean.

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. Tile base-board broken and missing on back side of wall behind pizza oven. Repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink near dish area. CDI - Paper towels restocked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue present on many of the plastic food containers stored as clean. CDI - All soiled contaienrs sent to dish area for reprocessing; suggested that facility uses a wax pencil for date marking to avoid further violations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Ham and sausage overstocked in pizza make station and holding above 45F. CDI - Items placed in walk in cooler for rapid cool down.

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 Two containers of chicken bites dated to expire with yesterday's date. CDI - Chicken discarded.

7-201.11 Store toxic materials to avoid contamination. -P One bottle of glass cleaner stored above bags of sauces on dry goods rack and another bottle of glass cleaner above clean utensils. CDI - Both bottles relocated to chemical storage area.

3-501.13 Use approved thawing methods. Chicken wings thawing on prep counter. CDI - Placed in walk in cooler. Always thaw these in the walk in cooler or as part of the cooking process.

4-501.11 Maintain equipment in good repair. Observed paint chipping from walk in cooler fan guard. Repaint.

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 splatters on FRP behind three comp sink. Wipe clean.

2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

General Comment: 2-301.12 Cleaning Procedure - P. Faucets shall be turned off prior to washing hands with a paper towel or other sanitary means to prevent cross contamination. Observed employee wash her hands and use her bare hands to turn off the faucet prior to drying her hands with a paper towel. CDI- handwashing demonstration was given, employee's hands were properly washed.

4-602.13 Nonfood Contact Surfaces - C. All non-food contact surfaces shall be clean to sight and touch. Observed sticky residue on the dry dish rack above the three compartment sink.

General Comment: 5-501.17 Toilet Room Receptacle, Covered - C. A covered receptacle shall be provided for the disposal of sanitary napkins in the employee(s) bathroom. Observed no covered receptacle present in the employees bathroom.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

3-501.19 Time as a Public Health Control - P,PF. Observed no time label on the marinara sauce. CDI- time label for marinara sauce was provided.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed a water leak inside the reach in prep cooler.

2-102.12 Certified Food Protection Manager - C. Observed no servsafe or equivalent. CDI by instruction. R.

6-301.14 Handwashing Signage - C. Observed no handwashing sign at the handwashing station by the walk in cooler. CDI- handwashing sign was given to the person in charge (English).

3-501.19 Time as a Public Health Control - P,PF. Observed no times written on the marinara sauce containers. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C. Observed a soiled wiping cloth in the interior of the reach in prep cooler. CDI- wiping cloth was removed.