TOPPERS PIZZA #3 GK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in bottom of prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items prepared less than 4 hours ago in WIC to cool back down and voluntarily discarded other items. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED** **PIC TO USE RIGHT SIDE OF UNIT WHERE ITEMS ARE PROPERLY HOLDING TEMPERATURES UNTIL REPAIRS CAN BE MADE** 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 .

3-501.15 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 diced tomatoes and chicken wings prepared today cooling in plastic containers with lids. -CDI- EHS educated PIC on proper cooling methods and lids were removed to facilitate rapid cooling. **REPEAT** -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT.**

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean linens and aprons stored in bathroom. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed gloves stored in bathroom. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with dark buildup, no longer easily cleanable. Replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on top of pizza boxes. Observed prep table with employee items (water bottle, phone speaker), sanitizer, thermometer and single-use containers. EHS advised that PIC designate that as a prep table and only store food/retail items on it or designate as a table for storage of employee items and not use for prep or store other food related items on it. **REPEAT** -0.5- 6-303.11 Provide required lighting intensity. Observed low lighting in WIC. Light is at front of WIC, near door, very low lighting at back of unit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to present CFPM certification. -0- 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 PIC not able to present signed attestation of EHP. Observed EHP poster available that did not include restrictions or exclusions. -CDI- EHS provided copy and it was signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee move a ladder and begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 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-/2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in prep sink, without using soap and not using a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -2- EHS observed employee bathroom door propped open with a sign stating “do not close this door” at BOH and food employees using this as a secondary handsink when working at BOH. Ensure to use handsinks within kitchen area when washing hands prior to food prep, working with clean utensils and linens, when starting the workday/returning to work station, when handling clean dishes, etc. Bathroom handsink is only to be maintained for use after using the bathroom. Hands must be properly rewashed at a kitchen handsink after exiting bathroom (even if they were washed in the bathroom).

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed ladder stored in front of handsink, -CDI- PIC relocated item. -0-

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 chicken wings prepared more than 6 hours ago above 41F. -CDI- PIC voluntarily discarded items. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in make line above 41F. Refer to temperature chart. Observed ambient air at 40F. -CDI- PIC voluntarily discarded items. **FACILITY TO MAINTAIN UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 3/13/26** -1.5- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed container of mozzarella cheese with no date mark. Observed container of mozzarella cheese date marked 3/3 (discard 3/10), beef 3/1 (discard 3/8) and sausage 2/28 (discard 3/7). Per PIC, mozzarella cheese was opened prior day. Facility uses time stamps for date marking, so they are able to maintain items for a full 7 days. -CDI- PIC properly date marked items prepared prior day and voluntarily discarded other items. -0- 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 .

3-501.15 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 chicken wings that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH near dry storage area. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration of 0ppm. -0-

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 handles stored inside of cheese container. -CDI- PIC relocated items. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed slicer parts stored in a container with slight food debris. -0-

4-501.11 Maintain equipment in good repair. Observed baseboard on WIC door starting to come off. Reseal or replace. -0-

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 white microbial growth on shelving in WIC. Observed NFCS of pizza oven in need of cleaning (where pizza crusts/crumbs/etc fall) and back of pizza oven. Observed small sheet tray stored below pizza racks in need of cleaning due to food crumb buildup. Observed bottom portion of pizza prep unit in need of cleaning due to buildup and exterior surfaces near doors. Increased and more thorough cleaning frequency recommended. -0-

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 walls in need of cleaning in hard to reach areas such as behind pizza oven, and near water heater. Observed wall in need of cleaning by prep top/where pizza sauce is held due to food debris/buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls by office door and cracked floor tiles at BOH near 3-comp sink and in mop sink. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker stored on top of pizza boxes. -0-

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 two (2) working containers in WIC with no labels. PIC identified container contents as yeast and salt. CDI - EHS affixed labels accordingly.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately six (6) drain flies near mop sink; observed three hanging roll of fly paper, including one (1) over chemical storage with numerous dead flies. Observed no active contamination by pests. Increases scheduled service by an approved pest control service as needed and replace/service mechanical pest control (bug lights, glue traps, fly paper rolls, etc.) once full or holding multiple dead pests.

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 one (1) can of black olives with a dent, stored with other canned goods. CDI - PIC rotated can to lower storage at dish rack as means of designating it for credit or disposal.

4-502.13 Single-use and single-service articles cannot be reused. Observed approximately five (5) plastic barrel containers (previously used to hold banana peppers) relabeled and used to hold water in WIC. Per conversation with PIC, containers had been washed, rinsed, and sanitized and were hold in water to be used in preparing dough balls. Utilize containers that can be effectively washed, rinsed, and sanitized continuously without deteriorating. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (foil to go bowls) at prep line shelving with exposed food contact surfaces. CDI - EHS inverted containers to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with one (1) open lid and one (1) open door. CDI - EHS closed dumpster fixtures at the end of inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate buildup of soils on walls and floors, primarily at mop sink and three compartment sink wall. Clean as needed to remove buildup. REPEAT.

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 three (3) employee beverage containers (water pitcher, two coffee creamer containers) stored on shelves of WIC above food held for resale. CDI - EHS rotated containers to lower storage.

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. Ensure CFPM is on site during all hours of operation. REPEAT For more information on becoming a certified food protection manager 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 written vomit/diarrhea cleanup plan available during inspection. CDI- EHS provided PIC with vomit/diarrhea cleanup plan poster For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips available during inspection. Obtain quat sanitizer test strips. EHS will follow up within 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate buildup of soils underneath and around racks, tables, and equipment. Clean to remove buildup.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure a member of staff has a certified food protection manager certification during operating hours. 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 two shakers and two lids with food residue on food contact surface. CDI- PIC washed, rinsed, sanitized dishes. 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 diced tomatoes and pepper jack cheese above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.13 Properly locate mechanical insect control devices. Observed sticky fly strips near food prep area in back of kitchen. CDI- PIC moved fly strips to be located away from food prep area. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed can opener blade with heavy build up of rust. Replace.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restroom without covered trash can. Obtain covered trash can. REPEAT

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. PIC states that prep sink is used for hand washing. There is a soap dispenser and paper towel dispenser at this prep sink. Establishment must use prep sink for produce/vegetable washing. Remove soap dispenser and paper towel dispenser from sink.

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 Italian beef was opened on 10-23 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days, with day 1 being date the manufacturer's package was opened. CDI - PIC discarded beef. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Upright freezer is not functioning and not being used. Repair or remove from facility. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Restroom needs a covered receptacle. 0 pts.

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

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer without a battery. Get new battery for thermometer to work. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towel stored in the lettuce container with lettuce. CDI- Removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. Get test strips for QUAT sanitizer. CDI- EHS left some test strips until they get them.

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 tall reach in freezer in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed no EH policy on site. PIC did not know signs, symptoms and illnesses. CDI- EHS left copy of plan

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer at facility

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 no label on large bin of flour.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold drawers and tall reach in in need of 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. Observed PIC without knowledge of cold holding temperatures. EHS educated PIC about cold holding temps (41F and below). Observed food prep thermometer stored on the top shelf in the back of the cooler. PIC does not take temperatures of cooling and cold holding food items. PIC stated they check the temperature of the cooling chicken wings with their hands. EHS addressed proper cooling procedures with PIC. Observed PIC without proper knowledge of handwashing techniques. EHS went over proper handwashing techniques with PIC.

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.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed no employee health policy at facility. CDI- EHS left copy

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 vomit/ diarrhea plan. CDI- EHS sent procedures via email. 0pt due to first inspection after October 1st 2021.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then turn faucets off without paper towel barrier. CDI- Employee washed hands and turned faucet off with paper towel barrier.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no variance on site for pizza sauce labeled as non-TCS. Variance states "A copy of this approval letter must be kept in the establishment and available for review by the regulatory authority." CDI- EHS sent a copy of variance.

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 bone in chicken and spinach cooling in plastic containers with lid on in the walk in cooler.CDI-PIC removed lid from containers allowing proper air flow to cool rapidly.

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.-Observed the handle of scoops in contact with salt and cheese.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets on the bottom reach in units of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed flour debris on the storage racks in the back of kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM (certified food protection manager) on site.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener and slight food debris on knives on the knife rack.CDI-Moved to 3 comp to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed onions (47F) , diced tomatoes (44F), and buffalo chicken(45) in the flip top above 41F. And Chicken wings(44F), diced tomatoes(43F) in the walk in cooler above 41F. CDI-Items discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed the handle of scoops in direct contact with sugar.

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 floor damage in some areas in the kitchen.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed wing saucing containers stored at room temperature; PIC indicated these containers had not been cleaned since the morning. CDI- items were set aside for recleaning. Ensure these items are washed, rinsed, and sanitized every 4 hours they are in use. 4-602.12 Cooking and Baking Equipment - C Clean baking equipment as often as necessary to keep the equipment clean. Observed carbon buildup on chicken wing circular pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in walk in cooler and line cooler. Verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on the floor near the prep. cooler.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed linens and single-use glove packages being stored in the employee restroom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the dough mixer and on the handle of the pizza poker.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC did not communicate details of employee health policy effectively. CDI- Discussed details of EHP with PIC and emailed a copy of EHP poster to be posted in the establishment.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed multiple TCS food items stored in walk-in cooler and pizza prep cooler > 41F, but < 45F. **Point deductions will be taken on next inspection for TCS foods > 41F. Ensure all cold held foods are maintained at 41F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. ensure all dry food containers are labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloth bucket stored on the floor.

4-501.11 Maintain equipment in good repair. Ensure all cold holding units are able to maintain food at 41F or below. observed ambient air temperatures in walk-in and pizza prep coolers > 41F.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No QAC test strips provided during inspection. Verification required within 10 days.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P observed sanitizer compartment of 3 comp sink filled with solution testing < 100ppm. CDI by refill and test at 300ppm.

3-305.11 Food Storage-Preventing Contamination from the Premises - C observed food in pizza prep cooler stored uncovered. Lids were removed and prep cooler was not in use.

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. observed utensils stored in container of water < 135F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one onsite today with a manager's food safety certificate.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreasor stored next to cups of icing- degreasor moved to the chemical rack to correct.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing a top lid today- replace.

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. observed utensils stored in water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips available for chlorine sanitizer. Verification required within 10 days.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands in prep sink in back room. Facility only has 1 handsink in kitchen (1 in restroom) and employees are using prep sink as handwashing sink. Discontinue practice. Handwashing may only occur in handsinks. CDI- Instruction provided.

. 5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on trash bin in restroom. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF Observed facility has multiple ServSafe Certificates, however PIC present was not a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hashbrowns cooling on counter at 76 F. CDI- Items were placed on a flat pan and placed into the walk in cooler to cool properly.

4-501.11 Maintain equipment in good repair. Obsserved gaskets to be split in pizza prep unit. Repair.

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 in gaskets on pizza prep unit. Clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in women's restroom. Provide. REPEAT.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical degreaser. CDI by labeling.

5-501.17 Provide a covered waste bin in female restrooms.

2-102.12 Certified Food Protection ManagerPIC must be certified in food protection by an ANSI accredited course. Observed no certified PIC on duty. Ponts started being deducted after 1/1/14.

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair torn gaskets on the pizza prep cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment clean. Clean the fan cover and shelving inside the pizza prep cooler reach in portion, clean the ansul pipes and clean the metal pizza pan holder.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CFacility has cracked floors in the back area.

2-102.12 Certified Food Protection ManagerPIC must be certified in food protection by an ANSI accredited course. Observed no certified PIC on duty. Ponts will be deducted after 1/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesFacility must provide an employee health policy or be knowledgeable about the 5 symptoms to report, the 5 diagnoses to report, when to exclude or restrict and allow sick employees to return to work. Employees were unaware of any health policy. CDI- by education and handout. Future violations will result in points deducted.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to the sight and touch. Observed dried food debris left on the veggie slicer and dicer. CDI re-washed.

7-102.11 Common Name-Working ContainersLabel all working containers of chemicals. Observed a spray bottle not labeled.

3-302.12 Food Storage Containers Identified with Common Name of FoodLabel all working containers of food with the common name. Observed sauces unlabeled in squeeze bottles and cinnamon container not labeled.