TEDDYS PIZZA

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. Observed no CFPM on site at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

-REPEAT- 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). Observed no items with date marking. Per PIC, facility preps every other day in small batches. All items in prep unit and WIC were made yesterday. PIC allowed to date TCS items in the prep top and WIC due to food being within 7-day window. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). EHS discussed options for date marking methods with PIC. 10-day VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with other cans. CDI - PIC moved can to cart for return to vendor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored prep top cutting board. PIC will have board resurfaced.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food above customer food in the reach-in freezer. Designate a separate area for storage of employee food and beverages.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT 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 employee wash hands and turn off the water using cleaned hands without using paper towel to turn off the water. CDI Education was provided on hand washing process. 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 .

3-501.17 (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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 no dates on items in the facility. EHS will return in 3 days to monitor date marking.repeat 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 .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility during inspection. EHS will be back to check on the strips.

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 heavy build up arounf flour area and around small fryer. Clean these areas more frequently. 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 vents covers missing at the back. Also observed some paints chipping.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT 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. Can opener blade had visible heavy buildup on it. Clean can opener blade after use. CDI - PIC washed can opener in 3-compartment sink. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizza sauce in pizza cooler top measured 49F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded pizza sauce. 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 .

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) Most TCS RTE foods missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. 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. Rusted shelves in walk-in cooler. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep cut marks on cutting board attached to sandwich cooler. Resurface or replace cutting board. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy buildup on low shelves, inside coolers, and around small fryer. Clean these areas more frequently.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty REPEAt 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 sliced tomatoes in the prep top 1 above 41F. CDI PIC voluntarily discarded. Repeat

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packs of raw ground beef above pre cooked chicken fingers in the reach in freezer. CDI Employee moved ground beef to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top 1 above 41F. Ambient air of the unit is 52F. CDI PIC voluntarily discarded tcs foods in the unit (top and bottom). PIC stated that the unit is clogged and he will clean out in the next hour and text EHS a video. 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 sanitizer bucket on cutting board of prep top.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and the screen door has multiple large holes in it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering on. REPEAT

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 outside dry storage bins and scooper with large amount of buildup. 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 a large amount of chipping paint on wall above the side prep table

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility does not have a CFPM. REPEAT 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 pizza sauce in prep top above 41F. CDI PIC put in the WIC to cool down . EHS advised PIC to put Pizza sauce on TPHC. Facilty’s pizza sauce has been above 41F the last 2 inspections . 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering on.

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 outside of equipment and handles of equipment with buildup. REPEAT

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 damaged floor tiles in the kitchen. 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 open employee water bottle on prep table. Also observed employee food above customer food in the WIC. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM at facility. PIC stated his expired 9 years ago and he does not plan to get it renewed. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs above shredded cheese in WIC CDI PIC moved eggs REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, sliced tomatoes, pizza sauce, and pepperoni in prep top and low boy cooler above 41F. CDI PIC stated they were prepped about 10:30 am today. PIC put these items in the WIC to cool down and turned temperature down on the lowboy cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers of TCS foods in the WIC not date marked ( Pizza sauce, pepperoni, mushrooms, cooked wings, cooked chicken). CDI PIC placed dates on containers REPEAT 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 steak that was cooked today cooling in the prep top. PIC stated that it was cooked within the last hour. CDI PIC put steak in the WIC to cool down. 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 .

2-302.11 (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 making pizza with fingernail polish on. CDI EHS educated employee and she washed her hands and put gloves on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top with multiple deep groves that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed torn door gasket on lowboy cooler.

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 all door gaskets with black buildup (lowboy coolers, reach in, and WIC). Also Observed outside of equipment with buildup. REPEAT

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 missing and damaged floor tile in kitchen. 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 employee food in WIC above customer food. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.n Observed employee cell phone on prep table REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on shelf above bags of shredded cheese. Store employee personal items and raw animal foods on bottom shelf. CDI - Eggs moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer solution at 3-compartment sink measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - Bleach added until solution was 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of pizza sauce in pizza cooler measured 45-49F. TCS foods in cold holding shall measure 41F or less. PIC stated she stocked cooler at recently and had doors open causing food to potentially rise in temperature. CDI - Pizza sauce moved to walk-in cooler to cool. Improvement from last inspection so half credit taken. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf PIC was keeping up with dates on whiteboard of TCS ready-to-eat foods in pizza cooler. Every item had today's date. PIC stated most of these items were opened/prepared yesterday or the day before. Also, chicken wings, meatballs, burgers, chili, pizza sauces and spaghetti were missing dates. Ensure employees place the date the commercial package was opened (for canned mushrooms, precooked ham, other pre-cooked meats) or the date the food was prepared (day spaghetti was cooked, day lettuce was cut, day tomatoes were cut). TCS RTE foods must be used or discarded within 7 days of preparation/opening commercial package. CDI - Dates placed on all items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on 4-door freezer, pizza cooler, and walk-in cooler. Rusted shelves present in walk-in cooler. Shelf below prep table near 3-compartment sink is rusted. Repair/replace listed equipment. REPEAT

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. General cleaning necessary throughout - sides of equipment, legs of equipment, all shelves, top of pizza oven, etc. Clean nonfood contact surfaces more frequently. REPEAT

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. Damaged/missing floor tiles in several areas of kitchen. Missing ceiling tiles in back of kitchen. REPEAT // 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. Wall and floor cleaning needed throughout, especially under equipment and behind prep tables. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink and cell phone observed on prep table. Store employee personal items in a separate location. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification present during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had multi-day buildup on it. CDI - Can opener blade taken to 3-compartment sink to be washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pans of pizza sauce measured 75F after cooling for 2 hours. TCS foods prepared with room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - Pizza sauce stirred and moved to freezer. Recommend establishment pre-chill cans to facilitate quicker cooling. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in pizza cooler was 50-52F. CDI - TCS foods in cooler moved to walk-in cooler to cool down. PIC adjusted cooler and the air temperature of cooler was 39F by the end of inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Pizza sauce was cooling in deep container and was not going to reach 41F within 4 hours of preparation. Use shallow pans to rapidly cool TCS foods. Recommend etsablishment pre-chill cans to facilitate quicker cooling. CDI - PIC stirred sauce and placed it in freezer and continued to stir it every 15 minutes while it was cooling. 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. Shelf below prep table near 3-compartment sink is rusted. Gasket on 4-door freezer is torn. Gasket on walk-in cooler door is torn. 1 shelf in walk-in cooler is rusted. Repair/replace listed equipment. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves and inside coolers throughout kitchen. Grease and dust buildup throughout. Clean nonfood contact surfaces more frequently. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some bags of trash on ground around dumpster. Dumpster is a shared dumpster. Keep dumpster area clean to prevent attracting pests. 0 pts.

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. Some wall damage on corners of doorways. // 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. Clean floors underneath equipment throughout kitchen. 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 on site not certified. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two containers of raw eggs stored over RTE food. CDI Eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella and sauce in right most prep top holding above 41F. Ambient air in this section also held above 41F. CDI PIC called repairman and both items placed on temporary TPHC to determine if it is from function of cooler or use of having lid open during busy time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed white board being used for date marking items in prep units and WIC. Items written down but without date of preparation which was the evening before and this morning. CDI. PIC date marked all items 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 .

4-601.11(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. Handles and front of freezers with residue, general buildup on shelving around dough mixer.

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 dust and debris accumulating on ceiling. Observed walls and floors in need of general cleaning throughout the facility. 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 on site not certified. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wiping hands on shirt and continuing to prep pizzas and also observed employee remove earbud from ear and continue prepping food. REPEAT CDI: Employee washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/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 . Observed pizza sauce held in fliptop and RI with temperatures above 41F. PIC stated sauce was opened from a can around 10 am. Pizza sauce was then put in container in fliptop to be used for service. Pizza sauce missed 4 hour window. CDI: pizza sauce was voluntarily discarded.

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 pan that PIC said was put directly into fliptop unit after opened from a room temperature can. Allow food to cool before placing in fliptop holding equipment. REPEAT CDI: PIC voluntarily discarded sauce.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping pizzas with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on RI coolers.

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 and wall damage at back entrance and near can wash. REPEAT 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 dust and debris accumulating on ceiling. Observed walls and floors in need of general cleaning throughout the facility.

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 on site not certified.

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 knowlegable about employee health policy reportable illnesses and most symptoms. Posted employee health policy did not include nontyhpoidal salmonella. Operator stated they received updated employee health agreement but did not printed. Repeat. Updated employee health policy forwarded and printed while on-site.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink stored on shelf over consumer food in walk in cooler.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands then proceed to handle clean single-service towels. CDI, employee washed hands.

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 cooling in covered container recently prepared according to staff at 74 degrees F at 12:53pm. At 1:53pm sauce remained at 74 degrees F. Observed wings cooling in rack near pizza oven at ambient room temperature. Proper cooling methods discussed with PIC and covered removed and wings relocated to walk in cooler to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed ham thawing on prep sink at ambient room temperature. CDI, ham relocated to walk in cooler to thaw.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-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. PIC not able to locate small diameter probe thermometer. Vr required.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed some grease accumulating on walls and debris accumulating on shelving throughout.

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 and wall damage at back entrance and near can wash.

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 - PIC on-site upon arrival not certified and not able to answer correctly inspectors questions. CDI by instruction. 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. CDI by instruction. Repeat.

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 knowlegable about employee health policy reportable illnesses and most symptoms. Posted employee health policy did not include nontyhpoidal salmonella. Operator stated they received updated employee health agreement but did not printed. Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed shell eggs stored over RTE food in walk in cooler. CDI, eggs relocated for proper storage.

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 on date marking please visit: http://meck.co/FoodSafety. Observed meatballs in prep unit from Saturday not date marked and several recently prepared foods such as ham, chicken wings, pepperoni and sauce recently prepared according to PIC but not included on date marking dry-erase chart. CDI, meatballs voluntarily discarded. Foods recently prepared identified on date marking chart with prep date.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pepperoni recently prepared and cooling in tightly covered containers in walk in cooler. CDI, covers partially removed to facilitate heat transfer.

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 in back of kitchen near exit door. General cleaning needed on floors and hard to reach areas behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed personal food stored over food for consumer in walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. 2-103.11 (A) - (P) - Duties - Ensure procedures for monitoring food temperatures are in place. Observed prep unit out and PIC several foods out of temperature. PIC verified on-site some foods were restacked with employee that was not currently present. No temperature logs maintained.

2-102.12 (A) Certified Food Protection Manager - Observed PIC on site not certified. CDI by instruction.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - PIC showed written employee health policy posted that stated staff followed. Posted employee health agreement missing nontyphoidal salmonella. CDI, updated employee health policy handout emailed to PIC along with other changes to current NC food code adoption.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written diarrheal or vomiting cleanup plan in place. CDI by instruction. Handout to be emailed. Ensure written plan in place.

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 food employee turn faucet off with their bare hands. CDI by instruction.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Obesrved flip top prep cooler not working and several TCS foods held above 41 degrees F. See temperature observations above. Chicken wings stocked in unit at 10am according to PIC and reheated and cooling process restarted. Recently placed items relocated to cool. Cut tomatoe voluntarily discarded by PIC. Visit needed to ensure long term compliance and calibration of flip top prep cooler.

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 cooked pasta not date marked in sandwich cooler and PIC not know when cut tomatoes were prepared. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -Observed Gain detergent stored over food ingredients on dry storage shelf. CDI, detergent relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available on-site. Vr needed to ensure establishment has proper thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup / soil accumulating on top of dry food ingredient storage container lids and some food debris / soil on shelf near clean pizza boxes. General cleaning needed of nonfood contact surfaces.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with CFPM during inspection. - REPEAT - 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 food employee touch ready to eat pizza with her bare hands. CDI - Education provided. Pizza discarded. Employee washed hands, and donned gloves. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, burgers, ham, and various other items inside of prep top 1 holding above 50F. Observed tomatoes, ham, sausage, cheese, and marinara sauce holding in prep top 2 above 45F. CDI - PIC was able to repair PT 2 - Ambient temp reading 40F before end of inspection. PIC able to fix PT 1 during inspection - condenser covered in dust. PT reading 40F by end of inspection. All food items were transferred to the walk in cooler for rapid cooling - all items had been in prep top less than 2 hours. - REPEAT - 3 -

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 mushrooms and pizza sauce cooling tightly covered in walk in cooler. Observed pizza sauce and mushrooms cooling covered in prep unit. CDI - All items vented and moved to walk in cooler for rapid cooling. - 0 -

REPEAT. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-Facility does not have anyone who has passed an ANSI accredited test working in facility. ***NO SIGNATURE DUE TO COVID-19

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.CDI-PIC moved can opener to 3 compartment sink.

REPEAT.3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed diced chicken (43F), meatballs (42F), tomatoes(43F), bone in wings(44F) all holding above 41F in the flip top unit. CDI-EHS allowed PIC to moved items to walk in cooler uncovered. Per PIC, items were prep a hour ago before the lunch rush.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a container of cooking oil on the floor near the 3 compartment sink.

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 scoop in contact with flour.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the walk in cooler.

REPEAT 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food build up and debris inside the gaskets and handles of 4 door freezer. Observed dust and debris on the shelving in the back holding dry goods and dishes.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed sliced chicken (47F) , mozzarella cheese (55F), and pizza sauce(60F) above 41F in the flip top and bottom reach in unit. CDI-PIC voluntarily discarded items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food debris inside the 4 door freezer and along the gaskets. Also the storage racks holding the dry goods and above the 3 compartment sink needs 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 black build up on the wall behind the 3 compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee on site with their certified food protection manager certificate.

N/A

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

4-601.11(B)- clean cooking and baking pans so that grease and residue accumulation does not occur. Observed square metal pans with carbon accumulation on them.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 unlabeled chemical spray bottles. CDI- bottles were labeled.

3-305.12 Food Storage, Prohibited Areas - C Food shall not be stored in toilet rooms. Observed unopened containers of peanut oil stored in the employee restroom. PIC indicated he does not use peanut oil in his restaurant and it is for his personal supply.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed multiple packages of disposable paper towels stored in toilet room.

4-501.11 Maintain equipment in good repair. Observed a non-functional out-of-use reach in freezer.

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 wooden shelving unit above a prep. counter and on shelving above the 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the plumbing underneath the kitchen hand sink.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a personal drink on a prep table. CDI - drink was removed.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on a prep table.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed 3 split gaskets on the 4 door reach in freezer. Replace gaskets. Observed rusty shelves in the walk in cooler.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the shelves above the 3 compartment sink and the blue shelves beside the prep unit.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored with and above facility food in the walk in cooler and reach in freezers. Observed a phone stored on a prep table.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC does not have a certified food protection manager certificate.

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 wings cooling on the bottom rack of the oven (bottom rack was turned off). Wings were 89F; PIC stated they came out of the oven 30 minutes ago. CDI - wings were placed in the walk in cooler to cool; wings were 48F after an hour.

Repeat violation 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door propped open. CDI - door was closed. PIC stated he is looking into get a fly fan for the door.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both bottom doors of the 4 door freezer. Replace gaskets. Observed rusty shelves in the walk in cooler. Repair/replace shelves; do not spray paint.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored above facility food in the walk in cooler.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door held open. CDI - Door stop removed and door closed.

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 wire shelves above three comp sink, and build up of crumbs in low prep coolers and prep cooler door gaskets. Improvement from last inspection.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Mozzarella cheese holing above 45F in make unit. CDI - Placed on TPHC based on discussion with PIC about how quickly the product moves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from shelves in dry goods and dark build up from reach in freezer door gasket.

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 splatters from wall behind prep table. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace absorbent ceiling tiles near dish area with non-absorbent.

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

2-401.11 Employees shall eat, drink, and use tobacco only in designated areas. One employee eating and drinking at prep counter. CDI - Verbal correction; Employee moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing at 0ppm chlorine. CDI - Dumped and remade at correct strength.

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 45F. -P Wings cooked 1 hour 45 minutes prior, cooling at room temp and holding at 85F. CDI - Relocated to walk in cooler to finish cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Lasagna reheated and portioned two days prior with no date mark in the walk in cooler. CDI - Back dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of window cleaner with no label. CDI - Labeled during the 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 Wings left to cool at room temp. CDI - Relocated to walk in cooler. Monitor temps and place under mechanical cooling once temps are below 135F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front and back doors held open. CDI - Front door closed and back screen door closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Heavily soiled wet wiping cloths stored on prep surfaces. Relocate to laundry. Keep clean wet cloths in sanitizer.

4-501.11 Maintain equipment in good repair. Replace split gasket on walk in cooler door and reach in freezer doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust build up from walk in cooler fans guards, dry goods shelves, shelves above three comp sink and build up from three comp sink faucet handles.

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 walls behinds sinks.

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

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

4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door. Replace.

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 walk in cooler fan guards and black build up from gaskets.

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 food splatters from FRP behind three comp sink and throughout as needed.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep table. CDI by moving to below table.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed chicken breast, pepperoni, chopped lettuce in walk-in cooler without date mark. Observd open packages of turkey and ham deli meat in prep cooler without date mark. CDI by date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed 3 unlabeled spray bottles of cleaners. CDI by labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed german cockroach at front counter area. PIC has contacted exterminator for service. PIC will keep invoices on file in establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on freezer door gaskets. observd food debris build-up in freezer.

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 water damaged ceiling tiles. 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 floors to be dirty underneath equipment and along baseboards.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed equipment stored in restaurant that is unnecessary to the opertion. Declutter areas of storage.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef tenderloin stored over lettuce, Observed raw shell eggs stored over cheese in walk-in cooler. CDI storage order rearranged.

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. CDI by wash, rinse, and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of window cleaner unlabeled. CDI by labeling bottles.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving, inside microwave, and on cooler door gaskets. Observed cooler door gaskets to be soiled.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Employee restroom handwash sink needs cleaning.

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 floors to be dirty underneath equipment and along baseboards.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef and raw steak stored over ready-to-eat items in upright freezer. observed raw shell eggs stored over cheese in walk-in cooler. cdi by rearranging order of food items.

to 4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed wash and sanitize water to be soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue/dust on equipment and shelving throughout facility.