BUZZ BURGERS/ BRIXX PIZZA (203)

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee prepare other items and put on gloves to help prepare food without handwashing. CDI hands washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 containers of pizza sauce was holding from 43-44F. CDI items discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed sanitizer dispenser at 3-compartment sink not dispensing wide sanitizer at proper concentration (200-400ppm). Observed sanitizer dispensing at less than 50ppm quat. -CDI- PIC manually mixed sanitizer to 200ppm quat. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheese pizzas holding below 135F in hot holding cabinet at Brixx Pizza. Observed chili holding below 135F in portioned hot holding cups. -CDI- PIC voluntarily discarded the chili. PIC reheated cheese pizzas to 165F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple spice containers without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. -Observed single-service cups and lids removed from protective packaging, directly touching the bottom of the cabinets underneath the counter.

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.

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 recently prepared pizza sauce and pepperoni cooling tightly covered in the walk-in cooler. CDI - Items vented to allow proper cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-501.11 Maintain equipment in good repair. Observed two reach-in refrigerators out of order. Repair. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap or towels provided at a handwashing sink behind counter. Observed no soap provided at hw sink near pizza prep area. CDI, towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - observed food employee pick up soiled items that dropped on ground, then with same gloves, handle clean utensil for food preparation. CDI, employee rewashed hands.

5-205.15 Maintain a plumbing system in good repair. Observed leak at pipe under handwashing sink near pizza prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw being held above 41F in make table and 2-door reach-in cooler. PIC stated product prepared between 4pm-4:30pm. CDI: Education provided and product moved to cooler for rapid cooling (<41F).

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 bulk container of flour without a label present.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 0 ppm inside one of the sanitizer buckets. Ensure that chemical sanitizer is between 200-400 ppm for quat solutions. CDi- Chemical sanitizer was remixed during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ensure that all in-use utensils handles do not make direct contact with the food. Observed tongs stored inside of the reach in cooler with the tong's handles making direct contact with cheese.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee take the temperature of chicken tenders before wiping with alcohol swabs. Employee stated that he did not know where the alcohol swabs were located. CDI- PIC provided employee with alcohol swabs. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food employee place dirty spatulas on the clean drainboard near the sanitizer vat at the 3-comp sink. CDI- spatulas were removed.

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 wearing a wrist watch while preparing food. CDI- employee removed wrist watch.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets with wiping clothes stored on the floor under the front counter. CDI- PIC instructed buckets to be removed and placed on bottom shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and purses stored on unopened pizza boxes. CDI- employee was instructed to removed items from the food stand.

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.

General Comment: 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 - Operator stated holding cheese using temperature control in make station and keeping for 2 days but product was identified on TPHC procedures. Observed additional batch of chicken not recorded upon cooking completion. CDI by instruction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open back of corn meal stored on ground.

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

3-403.11 Reheating for Hot Holding - P Observed hot dogs reheated after lapse in hot holding only reached 150 degrees. CDI third reheat reached 194 degrees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs being hot held at 121 degrees. CDI product to be reheated.

3-502.11 Variance Requirement - PF Observed procedure for 8 hour hold time for sauce not available on site. 10 day Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cole slaw and shredded cheese in front countertop cold unit meaasuring 43F. CDI - PIC informed that points may be taken next inspection for all TCS cold held foods measuring above 41F.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved single service cups in several areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold drawers under grill top were soiled. Keep clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste container near hand sink. Waste container provided.

4-502.11(A) Maintain utensils in good repair. Observed cracked ice scoop.

6-202.11 Light Bulbs, Protective Shielding - C Observed coating peeling off light bulb in warmer unit

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot box less than 135F. CDI-reheated to 165F and unit turned up

3-304.12 In-Use Utensils, Between-Use Storage - C Observed dirty pans stored on clean side drainboard of 3-comp sink.

4-602.13 Nonfood Contact Surfaces - C Observed cabinet interiors need cleaning out of debris

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk in cooler with damaged, some tiles/plates are lifting

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Educate employees on illnesses, symptoms, etc of employee health policy. Signs given.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink, uncovered, stored in prep cooler with foods. CDI-discarded

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed papa johns employee not wearing head coverings. 2-303.11 Prohibition-Jewelry - C: Observed employees wearing watches and bracelets.

4-602.13 Nonfood Contact Surfaces - C: Clean inside cabinets (used and unused).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors needing to be cleaned throughout. Observed floor damage in front of ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. Store below food, single service or clean dishes.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed interior of ice machine with black residue. Put onto a regular cleaning schedule.

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 Log for TPHC was not filled out and hot dogs below 135F. Repeat CDI-hot dogs disposed of.

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

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

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoops stored on unclean surface at ice machine.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler with floor loose.

4-602.13 Nonfood Contact Surfaces - C Observed general cleaning of equipment needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed prep table stored in front of handwashing sink. CDI, table relocated to allow access to handwashing sink.

. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean ice bins at required frequency. Observed an ice bin with black soil on top edge of bin. CDI by instruction.

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 package of hot dogs date marked 12/9. CDI, operator voluntarily discarded hot dogs.

2-303.11 Prohibition-Jewelry - C - Observed jewelry on wrists of food employees.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice paddle stored on ground. Observed ice scoop stored in scoop container that had food wrapper inside of it and several ice scoops on soiled area above ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Store single-service in original plastic packaging to protect from contamination. Observed single-service cups exposed unprotected near beverage dispensers at front counter.

4-602.13 Nonfood Contact Surfaces - C - Observed soil and residues accumulating above ice machine and shelving areas in facility. Observed 3 compartment sink soiled with debris and in need of cleaning.

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 not properly documented for Papa Johns Pizza. CDI- new labeling system

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged foods stored on floor. CDI- removed from floor

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single service utensils stored on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 3 compartment sink not properly cleaned from day before.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed multiple critical violations not being handled by PICs. It is responsibility of the person in charge to insure that food safety protocols are being followed.

2-401.11 Eating, Drinking or using Tobacco. Observed employee eating a pizza and drinking from an open lid cup while in the prep area.

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 employee contact cooked gyro meat with bare hands. CDI by discard and EHS instructing both PIC and employee about bare hand contact rules regarding glove use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza cheese being kept without temperature or time controls at temperatures in excess of 45F. EHS spoke with Levy restaurant PIC about time procedure. Pizzas are held for less than an hour out of temperature until served, and once pizzas are prepared they are put into the walk in cooler or spread to other stands for service. EHS observed no written procedure for time control, EHS will verify that pizzas are put on proper TPHC procedure by 12/11/15.

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 gyro meat and tzatziki sauce dated for more than 7 days. Items were discarded by PIC. Insure items are held for no longer than 7 days, including the day that the items are removed from commercial packaging, such as the gyro meat.

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 scoops stored with handles stored in the ice.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphones stored haphazardly throughout facility. Observed employee drinks stored throughout facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee take drink then handle ss utensils. CDI- instruction provided

5-202.12 Provide at least 100F water at handsinks.-Pf Observed multiplehand sinks fail to temp above 95 F. VR 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar with no viable hand soap. CDI- restocked

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 TCS foods held on TPHC not time labeled.

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 in ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed ss utensils stored on floor.CDI- removed

2-301.15 Only wash hands in handwashing sink.-PF. Observed soiled pizza wheel stored in hand sink. CDI - removed.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed 6 of 7 hand sinks without hot enough hot water. Range was 71F-91F. One hand sink measured 128F. CDI - instructed employees to use that sink. VR - return visit required.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink next to pizza oven was blocked with in-use pizza table. CDI - moved.

.3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on the floor. CDI - elevated.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed many stacks of unsleeved single service cups.