SIDELINE PIZZA CO (116)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza being held on TPHC. Pizza was not listed on TPHC procedure sheet. CDI: Pizza was added to TPHC sheet. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed plastic containers wet stacked.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Packaged pizzas are not labeled with allergens and attendant stated the chef is supposed to know this information. Ensure all packaged food for “grab and go” is labeled with allergens or has an employee present that can tell consumers the allergens present in each food.

5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink. Repair leak. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed food handlers present unable to provide information to customers regarding allergens. -1- Verification required to assess compliance. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at the front craving station handsink. CDI - Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at 47F in the reach in cooler, unit ambient air temp was at 45F. CDI - PIC removed all the products from unit. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sliced tomatoes temped at 51F, no time on TPHC log sheet. CDI - allowed to time product as they stated that all the condiments came out at the same time. REPEAT

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser in disrepair. Repair the unit. In the meantime the PIC is able to manually dispense the sanitizer and test properly with test kit.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed arugula, american cheese and sliced tomatoes held on TPHC with no time labels on log sheet. PIC spoke with employees, found that products were removed from fridge about 30 minutes ago. CDI- products time labeled on log sheet. REPEAT.

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 seasoning shakers throughout kitchen with no label.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed salt in handsink. CDI: Sink cleaned.

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 no date mark on open shredded mozzarella. CDI: Mozzarella voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Observed flat breads, ricotta cheese, and tomatoes on list of foods intended to be held on TPHC. Foods did not have discard times, starting temps. CDI- Staff member allowed to fill out required info on TPHC sheet, as he knew time the food was brought from commissary and when items were cooked.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up on interior of ice machine.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Observed flat breads, ricotta cheese, on list of foods intended to be held on TPHC. Foods did not have discard times, starting temps. CDI- PIC allowed to fill out required info on TPHC sheet, as she knew time she brought food from commissary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes cold holding above 41F. CDI, item discarded by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups at the registers with cup lips unprotected. CDI: Cup lips were protected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several pans with food debris residue left on them and stored clean. CDI- PIC moved items to three comp sink to be washed properly before next use.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several metal shakers in use and not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a wet stack of metal pans near three comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of floors in need of cleaning. Hard to reach areas are under cooking equipment.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed staff turn off water with gloves then touch food. CDI-food disposed of and hands rewashed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. No paper towels in trash can. CDI-paper towels restocked

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork and chicken <135F and beef roast ends at 100F in hot box. CDI-items disposed of

7-201.11 Store toxic materials to avoid contamination. -P Observed window cleaner where it can spritz on chips. CDI-cleaner moved

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 ice cream scoops held in a container of water 3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop stored in a dirty container.

4-602.13 Nonfood Contact Surfaces - C Observed greasy equipment - clean more frequently.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3-comp sink 105F. VERIFICATION REQUIRED

3-306.12 Condiments, Protection - C Observed relish in onions in open bowls. Required to be protected. CDI- changed into jars with lids.

4-903.12 Prohibitions - C Observed food equipment stored under the hand sink sewer line. CDI - moved.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service serving trays on a back shelf not protected. CDI - put in plastic.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce overstacked at 53 degrees F. CDI, operator relocated lettuce to rapidly cool.

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 TPHC procedures not filled out. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaner stored over clean drain board of 3 compartment sink. CDI, cleaner relocated for proper storage .

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low prep unit not working.

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 employees that was hands for 8 seconds and did not use a barrier to turn off faucet to prevent recontamination. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee place raw burgers on the grill and go to placing fries in containers for service. CDI fries dumped and hands washed and gloves changed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs at 49F stored in reach in unit that was not operation. CDI items moved to working reach in unit.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink on counter next to hand sink at prime rib station. CDI-discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf :Observed degreaser in spray bottle not labeled. CDI-manager labeled during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Replace missing test kit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving where needed. Remove tape from popcorn machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors where needed behind equipment.

_4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispenser to have a break in connection. Break was repaired, but dispenser was still not functioning. CDI: Supervisors diluted sanitizer and tested it at correct concentrations. Phone chemical company for repairs before next event.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders holding at 120F. CDI: Tenders discarded. Facility holding tenders on time from here on out.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottle stored on prep table directly over top of open box of gloves. CDI: Chemical bottle emptied. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of unknown cleaner labeled peroxide cleanser. CDI: Bottle emptied as PIC was unaware of what was in bottle.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets to be 0 ppm. CDI: Buckets refilled to proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor. CDI: Bucket placed on crate.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure on part of PIC to properly execute TPHC. TWCA facilities have demonstrated consistent failure to properly document foods on TPHC.

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 packaged hot dogs at 39 F date marked 12-29. CDI- discarded

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 did not have up to date TPHC documentation. CDI- updated

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.Observed sanitizer to be excessively soiled. CDI- remade

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled sanitizer bucket.

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 ice scoop stored on top of the ice machine while the ice machine surface was soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks/rails of the pull out units soiled with food particles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pizza holding at 128F in hot box. CDI - voluntarily discarded. Observed sausage hot holding on hot dog roller at 126F. CDI - voluntarily discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two ice scoops stored in scoop holder with debris in bottom. CDI - removed all for cleaning.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed two large woven baskets holding chips. Baskets were not fully lined with parchment paper and chips plus salt were touching crevices in baskets. CDI - voluntarily discarded chips, started using food grade container.

Wash hands in between working with raw proteins and ready to eat foods. Observed food employee handle raw chicken then ready to eat hamburger. CDI- PIC corrected behavior

Maintain hand towels at all hand sinks. Observed no hand towels at hand sink. CDI- restocked

Maintain sanitizer at proper concentration. Observed sanitizer at 0 ppm QAC. CDI- remade to 200 ppm

Maintain cold held TCS foods at 45 F or colder. Observed raw hamburger and hotdogs above 50 F in refrigerator not on TPHC. CDI- removedt o flash cool

Maintain proper written procedures and time labeling for TPHC. Observed blank TPHC logs. CDI- time labeled

2-103.11 (A)-(L)Person-In-Charge-DutiesPIC must have passed an ANSI approved, proctored food safety exam. No one present today. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses- no one did today. Will email employee health policy to PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at 200-400ppm. Observed 0ppm today- concentrate bottle changed out today to correct.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain food hot at 135F or more. See chart. Hotdogs reheated to 165F on the grill.

3-304.14 Wiping Cloths, Use LimitationDo not store sanitizer buckets on the floor.