DOMINO'S PIZZA #5590

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the Facility at all times. 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 RTE foods in the left most side of the Lowboy unit underneath the pizza prep top above 41F. The ambient temperature of the lowboy was 45F. The 2 doors on right side of the lowboy unit had ambient temperature of 37F and all TCS foods were 41F or below. -CDI- All RTE foods that were above 41F were voluntarily discarded. EHS will return to the facility to ensure that the refrigeration is repaired. EHS told facility to ensure that no TCS foods are kept in that lowboy cooler until repaired. -3 DAY VERIFICATION- 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 .

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 the buildup of food debris and residue on doors of lowboy, below prep surfaces on lower shelving, and on the sides of holding equipment. Ensure that non-food contact surfaces are clean and maintained as clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open at the time of the inspection. Ensure that dumpster door is closed when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with a missing drain plug. Ensure that drain plug is replaced.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several chipped floor tiles, and low grout on the tiles throughout the facility. Ensure that chipped tiles and repaired, and floors are re-grouted where low. 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 and walls throughout the facility with a buildup of residue and debris. Ensure that floors and walls are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and 3 containers of pizza sauce in the RIC above 41F. PIC stated that they were prepped in the last hour. EHS advised to cool down in the WIC to 41F or below before putting in the RIC. CDI PIC put foods in the WIC to cool down. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner on the prep table while employee was prepping shredded cheese. CDI Employee moved spray bottle.

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 1 containers of diced tomatoes and 3 containers of pizza sauce cooling in the RIC with tight closing lids on them. The pizza sauce was also in deep plastic containers. PIC stated that these items were prepped within the last hour and put directly into the RIC. PIC stated that this is the process they use for these foods. EHS asked PIC to see SOP for pizza sauce and diced tomatoes and the PIC was not able to locate the SOPs. EHS advised to cool down in the WIC to 41F before putting the foods in the RIC. CDI PIC moved foods to WIC 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Advised PIC preparing pizzas with a watch on her arm.

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 both handsinks (near make line and by 3-compartment sink) needing to be re-caulked. Observed missing floor tiles in front of the 3-compartment sink, with a rubber floormat covering the missing tiles. Re-caulk handsinks and replace missing tiles. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep table. CDI employee moved cell phone.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of pepperoni cold holding in the make table above 41F (see temp chart). CDI: PIC stated it was prepped yesterday, and seems to have been filled too high; PIC voluntarily discarded food item. *Note: All other TCS food items were cold holding at proper temps (see temp chart). 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle containing pink liquid, stored on the chemical shelf near the handsink. PIC stated the pink liquid is degreaser. CDI: PIC labeled spray bottle as degreaser. Observed one unlabeled spray bottle containing clear liquid, stored on the chemical shelf near the handsink. PIC was unsure of what it was. CDI: PIC removed spray bottle and discarded contents of clear liquid.

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 food residue splatters on FRP wall by the handsink near the 3-compartment sink. Observed black buildup on the FRP wall behind the 3-compartment sink. Observed litter around the toilet inside the employee restroom. Increase cleaning frequency. 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 both handsinks (near make line and by 3-compartment sink) needing to be re-caulked. Observed missing floor tiles in front of the 3-compartment sink, with a rubber floormat covering the missing tiles. Re-caulk handsinks and replace missing tiles. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Note: Points not deducted since not a repeat violation. 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 procedures for responding to vomit or diarrhea. CDI: EHS provided PIC with vomit and diarrhea cleanup procedures handout created by the county. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC turn off faucets with no protective barrier after washing hands. CDI: EHS educated PIC on proper handwashing and PIC re-washed hands.

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 a container of boneless chicken that was labeled to be expired the previous day. PIC stated that he prepped it this morning and accidentally marked the wrong date of expiration. CDI: PIC created new label as time/temperature window has not actually been expired. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no properly working thermometer in the facility. PIC stated that the batteries need to be replaced in the digital thermometer, and that it shuts off right when you turn it back on. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 the handsink in the kitchen (near make line) needing to be re-caulked. Re-caulk handsink.

4-501.11 Maintain equipment in good repair. Observed torn walk in cooler gasket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored on boxes at dry storage rack where pizza sauces and banana peppers are located.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet at clean dish rack. - repeat violation-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands before proceeding to handle clean single-service articles / next task. CDI, employee rehashed hands.

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 and marinara sauce removed from refrigeration around 10am for 8 hour shelf life not time stamped for 8 hours per variance approval letter. CDI, time label provided on sauce for 8 hour hold time. Repeat.

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

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 able to answer questions regarding food safety and establishment and hand washing procedures. CDI by instruction.

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 able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee not able to demonstrate effective employee health policy was followed. CDI by instruction. Updated employee health policy agreement emailed to establishment.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 1 food employee not vigorously rub hands for required time when washing then proceed to turn faucet off with their bare hands after washing. CDI, employee rehashed hands.

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 and marinara sauce removed from refrigeration around 10am for 8 hour shelf life not time stamped for 8 hours per variance approval letter. CDI, time label provided on sauce for 8 hour hold time.

7-201.11 Separation - Storage (P) - Observed spray bottle of glass cleaner stored on prep table. CDI, glass cleaner relocated for proper storage.

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 pizza sauce prepared from room temperature ingredients and cold water recently prepared and cooling. Cooling temperature 1 measured 73 degrees F at 1:39pm. At 2:12 sauce remained at 73 degrees F. Sauce cooling in deep covered containers. CDI, sauce transferred to shallow uncovered containers and relocated to walk in cooler.

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. Employees not able to locate food thermometer. Vr required.

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 some sauce containers not labeled by common name of food. Observed container of corn meal not labeled.

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of 2 door reach in refrigerator at 44.0 degrees F. Foods held was at 41 degrees F but higher in pizza in cooling process. Visit needed to ensure long term compliance of cooling and ensure unit maintaining TCS foods at 41 degrees F and below.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor tile damage near 3 compartment sink.

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; Written procedures provided on biohazard kit but not posted for easy access. CDI. Handout was given to PIC during inspection. Zero point deduction.

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 containers of pizza sauce and ranch lacking the time the items were removed from temperature control. CDI. EHS allowed PIC to print start time on both items. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomato sauce being prepared on dry rack of 3 compartment sink underneath quaternary ammonia sanitizer. CDI. Food was removed from area to prevent possibility of contamination. Zero point deduction.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - Observed written employee health policy in facility without the new “Big 6” reportable foodborne illnesses. CDI-PIC provided updated Food Employee Reporting Agreement form which is includes all updates. Please review with all staff members and ES recommends all employees sign the agreement form and maintain copies in the facility accessible to ES.

2-501.11 Clean-up of Vomiting and Diarrheal Event Facility unable to produce a written vomit and diarrhea clean-up plan. Facility has a biohazard clean-up kit available in facility. CDI-ES provided (and discussed) PIC with a written vomit and diarrhea clean-up plan as well as a document titled When Vomit or Diarrhea Clean-up Is Needed. ES recommends PIC review the provided documents with all staff members and provided needed supplies.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top of pizza make station cold holding TCS food items (ham, feta, sausage, chicken, etc.) above 41F. Per PIC, the pizza make station is shut down at night and all food items are removed and placed in the walk-in cooler until the next day. PIC stated she placed all items directly from walk-in cooler at 9:00 am when she turned the make station on. ES observed the bottom portion of the make station with an ambient and internal temperatures of 41F or below. The top ambient was measured at 38F prior to ES exit. CDI-PIC placed all TCS food items into RIC to cool down to 41F or below and refilled make station with food items from walk-in cooler that were measured below 41F. ES strongly recommends that the unit is turned on and providing an ambient temperature of 41F or below prior to products being stored in make station.

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 in-use container of pizza sauce and a bottle of pizza sauce not labeled with begin time. CDI-PIC stated products were removed from coolers at 9:15. ES allowed PIC to print begin labels for both products. ES recommends facility review approval and written procedures for the preparation and storage of pizza sauce.

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 handling food items with a wrist while wearing a wrist watch. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee handling pizza dough with polished fingernails. CDI-ES educated employee on glove use in this situation. Employee understood.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed two opened employee drinks stored on a non-food contact surface within the food preparation area. Drinks stored in the food preparation area shall be covered and stored in a way to prevent contamination of food items and food contact surfaces and equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.Observed pasta and spinach cold holding above 41F. PIC states foods are thawed in walk in cooler then placed in containers and moved to 2 door reach in cooler for storage. Observed chicken and beef in same 2 door at 41F. CDI, voluntary discard of pasta by PIC and spinach moved to walk in to cool. Observed internal temperature of 2 door reach in cooler at 42F. PIC states they will place service request in for unit. EHS advised PIC to place all TCS foods in walk in cooler while unit is serviced. Verification Required.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of chicken, sausage, and pasta cold holding above 41F. Internal temperature of 2 door reach in at 49F. CDI, items discarded and PIC put in work order. Verification Required.

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 facility without document for extended TPHC for pizza sauce. Verification Required.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed 2 door reach in cooler with an internal temp of 50F. PIC put in work order and moved all foods prepared that afternoon to walk in. PIC states employees have enough space in walk in cooler to place food while 2 door gets serviced.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC could not find Employee Health Policy, or discuss reportable symptoms and diagnosed illnesses.: CDI- gave PIC Employee Health policy document.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed a spoon stored on the dish rack as clean with dried pizza sauce on it. CDI-Spoon move to 3 comp sink to be rewash, rinse, and sanitized.

7-201.11 Store toxic materials to avoid contamination. -P-Observed glass cleaner stored next to sauces and pizza toppings. CDI-Bottle removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed metal pans stacked with standing water inside.

4-501.11 Maintain equipment in good repair.-Observed chipped/cracked plastic containers on the dish rack.

3-301.11 (D) Preventing Contamination from Hands - P,PF When using bare hands to dispense foods added as an ingredient, contamination from hands shall be avoided by cooking food to 165F or more and discarding remaining ingredients in hands after finishing prep. Observed food employee hand dispensing pizza ingredients and then putting remiaing ingredients back into container after pizza is finished. -3- REPEAT

8-103.12 Comply with the procedures in the State variance. Maintain records as required.-P/Pf Observed no written procedure in-store as required by variance approval letter. VR no later than 06/08/2019 to ensure facility has a copy of the procedure submitted for approval by the State. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal pans. -0-

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

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 pizza toppings being put on pizzas with bare hands and remaining toppings in hands being placed back in bulk container instead of trough. CDI - PIC voluntarily discarded these toppings. -1.5-

8-103.12 Comply with the procedures in the variance. Maintain records as required.-P/Pf Observed variance approval for pizza sauce held at room temperature for 8 hours without a written procedure available for review. Procedure and approval letter shall be available for review during inspections. VR no later than 12/27/2018 to ensure all required written documents are available. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed date markings present on squeeze bottles of sauce, but no labeling system present for identification of contents. -0-

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 preparing dough for pizzas at beginning of inspection while wearing ring, watch and bracelet. -0-

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hot holding shelving and over heat lamps on those shelves. Observed buildup under the pizza oven hood. REPEAT -1-

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 low wall near the handsink closest to the walk in cooler. Observed buildup of food debris in the handsink itself. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on plastic food storage containers stored clean. CDI- containers were set aside for recleaning. Improvements made to datemarking sticker residue since last inspection.

3-501.13 Use approved thawing methods. Observed bags of shredded cheese being stored at room temeprature to thaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food storage containers stored clean and stacked while wet.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed napkins being stored in a the employee restroom. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of paper towels being stored on the floor 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 one shelving unit above the 3 compartment sink with debris accumulation on it.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to review / verify the information on the employee health policy. CDI- provided health policy today. Instructed PIC to hang policy in store and review with employees.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee not wash hands for full 15 seconds after handling telephone. CDI by instruction, hands were re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on several plastic food storage containers stored clean. VR within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle on site. EHS requested PIC to label bottle. Bottle was not labeled during inspection. VR within 10 days.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC could not provide EHS with thermometer. VR within 10 days.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing 3 rubber bracelets while preparing pizzas.

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 a shelving unit above the 3 compartment sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide verification of ANSI food safety certification.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling the phone and touching a computer screen without washing her hands prior to making pizzas. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at ~50ppm quat concentration and sanitizer coming out of the 3 compartment sink at <150ppm quat concentration. CDI- bottle contents discarded. Instructed PIC to contact company for repairs to dispensing equipment.

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 a shelving unit above the 3 compartment sink.

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 no gloves in facility. Spoke to manager about implementing glove use when making pizzas. Employee noted that excess toppings go back into the container for re-use. VERIFICATION REQUIRED WITHIN 10 DAYS TO MAKE SURE FACILITY IS USING GLOVES.

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 no time marked on the pizza sauce on prep table. CDI-The manager marked the containers when they were taken out of the cooler and put on time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed damaged thermometer at facility. VERIFICATION REQUIRED WITHIN 10 DAYS FOR THIN PROBED THERMOMETER.

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 bowl used in the corn meal container. Spoke to manager about using a utensil with a handle to prevent cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed container stacked wet on the drying rack. CDI-The containers were unstacked to allow for proper air drying. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service plates stored on the floor. CDI-The box was picked up and placed on a shelf.

4-501.11 Maintain equipment in good repair. Observed torn gasket to door of walk in cooler. Needs repair. Manager notified company.

4-603.16 Rinsing Procedures - C Observed employee rinse equipment after sanitizing. CDI-Explained to employee that sanitizing should be the last step when washing, rinsing, and sanitizing. Manager stated that more training is needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors in need of cleaning in the walk in cooler. Observed residue buildup to the hood vents. Needs thorough cleaning.

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 and floors underneath the hand sink near oven and the three compartment sink in need of thorough cleaning. REPEAT.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation.-PF Manager did not have certificate.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partial soda bottle on prep table with bread at back. Removed and gave instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed broken handle at back handsink. Sink still functions properly.

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 sausage container dated yesterday for discard. Discarded and gave instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tight wet stacking of containers. Removed to 3-comp.

p4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spice cart at make table with build up. Gave instruction to thoroughly clean and wash plastic liners.

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 floor & baseboard under 3-comp sink in need of thorough cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation.-PF Observed manager was not certified.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 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 2-301.14 Wash hands after activities that contaminate them.-P Observed employee return from delivery and begin prepping food without handwash. Employee was using sanitizer in place of, rather than following a proper hand wash. Redirected and gave instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light dust on top shelf in walkin.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification.

General Comment- 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Envhealth.charmeck.org > Food and Facilities > Operator resources This pathway contains further information on emplopyee health. PIC educated on employee health and directed to website to print out information sheets for review.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of pizza sauce at room temeprature. Observed no documentation that pH of pizza sauce can be maintained at room temperature. Observed documentation from Dominos stating sauce may be held for 8 hours but no scientific reasoning why. Facility took corrective action of holding for 4 hour timeframe with written protocol for TPHC. Facility must either use 4 hour timeframe with written procedure or hold at or under 45F degrees until further documentation on pizza sauce is obtained.

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 several small plastic food containers in walk in cooler in poor repair.

General Comment- Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas nto cleanable. Also observed storage not maintained at least 6 inches off of the floor. Maintain 6 inches to facilitate cleaning.

2-102.12 Certified Food Protection Manager - C Observed Person In Charge (PIC) to not have documented ANSI approved food protection manager training. This became a 2 point deduction on January 1st , 2014.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled containers stored as clean. -CDI Items were removed for cleaning.

Observed the toppings on the pizza that were high water content items such as peppers and tomatoes not to be reaching the 165F final cook temperature required to allow bare hand contact. Items were found to be at 120F-140F. The oven was adjusted to correct the cooking temperature. C. Elmore will follow-up at a later date to make sure the correction holds. -CDI

3-305.14 Food Preparation - C Observed food items (peppers) sitting in a container in the middle rinse vat of the three compartment sink while the wash vat is being used for dirty containers. This is not allowed due to the potential of cross contamination.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink improperly stored on food prep table.

2-102.12 Certified Food Protection Manager - C Observed Person In Charge (PIC) to not have documented ANSI approved food protection manager training. This became a 2 point deduction on January 1st , 2014.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the cheese guard to be cracked and damaged. It is presenting a physical hazard due to sharp metal edges that may pinch or cut flesh. Repair or replace it such that it is smooth, easily cleanable, and does not present a hazard. Observed the can wash to be in need of caulking and crack repair.

6-202.11 Light Bulbs, Protective Shielding - C Observed light shield in the walk-in cooler to be cracked. Replace it.

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of training for Person In Charge (PIC). -CDI Advised PIC to get approved training.; Repeat .

2-401.11 Eating, Drinking, or Using TobaccoObserved personal drink set on a countertop. Do not store personal drinks on, over, or near food or food prep areas.

3-304.14 Wiping Cloths, Use Limitation In use wiping cloths must be stored in containers of proper sanitizer and the containers must be stored up off of the floor.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Store all utensils handle up so that the handle and not the food contact surface may be grasped.

6-201.11 Floors, Walls and Ceilings-CleanabilityObserved some small cracks and holes in the FRP. Repair such damage as it happens. Ensure the surfaces remain smooth and easily cleanable.