SBARRO PIZZA

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM working at time of inspection. PIC’s certification expired 3/31/26, and is waiting for corporate office to schedule recertification class. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed loose metal flooring in WIC causing a trip hazard. Observed rusted shelving in dry storage area and WIC. PIC to address maintenance issues with building management and corporate office.

-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 floor drain by RIC not flush with floor tile to allow for proper cleaning and drainage. Observed missing grout around floor tiles under and near RIC. PIC to address drain and grout issues with building management.

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM working at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed metal flooring of WIC coming up and causing a trip hazard. Observed rusted shelving in dry storage area. PIC to address repair of flooring and replacement of shelving.

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 floor drain by RIF not flush with the tile to allow for proper cleaning and drainage. PIC to address reinstallation of drain so that it is flush with floor. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area in need of cleaning especially by dish pit area. Observed build-up of debris in corners and under equipment. PIC to address cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- 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/diarrheal events. CDI - Written procedures were e-mailed to PIC to post in establishment. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed in-use wiping cloth stored in handwashing sink behind cash register. CDI - Item was removed. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed crates of unwashed produce stored above ready to eat spaghetti in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no written procedures for items held on TPHC. Establishment holds all items in customer display (whole pizzas, pizza slices, stromboli, etc.) on TPHC as well as all items on steam table. Start and end times are tracked using digital timers for each item. Establishment has temperature logs for each item once they are commercially reheated or removed from cold holding but no written procedures. CDI - Written procedures were created during inspection and e-mailed to PIC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and house flies in rear of establishment near can wash and dry storage areas. Establishment has licensed pest control service. Control insects to prevent infestation. -REPEAT- -2 points-

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 wearing hair restraints. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed reach in freezer unable to maintain foods in a frozen state. Commercially prepared packages of sausage and meatballs were in freezer with a temperature of 37F and 38F CDI - Sausage and meatballs were moved to walk in cooler. PIC stated that reach in freezer is scheduled for repair. Observed flooring in walk in cooler in disrepair. Repair flooring. -REPEAT- -1 point-

6-501.16 Store mops for air drying after use Observed mop stored in mop bucket with water. -0 points-

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee discard unsafe food not wash hands before returning to prepping food. CDI- EHS educated PIC on when to wash procedures and had employee wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5-stack of sheet pans used to hold Stromboli's with heavy residue accumulation stored as clean on rack across from 3-comp. CDI- PIC removed items to be w/r/s. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed onions with white and green buildup stored in container of produce. CDI- PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ziti held at steamwell temping below 135F. CDI- PIC voluntarily discarded item due to being out longer than 2 hours. *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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked mushrooms stored in flip top and Caesar salad cold holding temping above 41F. PIC stated items had only been out for almost 2 hours since prep. CDI- PIC removed items to be cooled down to 41F or below before being held in units. EHS and PIC also discussed holding salad in ice bath at a level above food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed ricotta cheese in prep unit without date. CDI- PIC had correct date marked on containers due to it being opened on 3/16. 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 is not been labeled, or if the label is incorrect. -P. Observed portioned garlic & oil mixtures without date and ham chub dated 3/10 in WIC. CDI- PIC voluntarily discarded 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 .

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 precooked mushrooms being stored in flip top at 45F. PIC stated item was prepped and placed in unit without cooling item to 41F or below in WIC first. CDI- PIC removed item to WIC. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment propped open but no employee moving in or out. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest in back by food prep area. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed WIC floor in disrepair, flip top doors in need of repair, and WIC ceiling sprinkler leaking in middle of unit. PIC stated unit had been in disrepair for over a week and has placed a work order.

5-205.15 Maintain a plumbing system in good repair. Observed both handsinks leaking. Repair needed.

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 wall with metal siding near oven in need of recaulking, drain hole cover in need of replacement, and back handsink base boards in need of repair. *REPEAT*

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC unable to answer questions such as “what are the symptoms and illnesses?”, as well as “How long shall an employee be excluded from work?”. *CDI - EHS emailed copies of the employee health policy to establishment/PICs email provided on inspection form.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Spaghetti Noodles in large bus tub container with tight fitting lid dated 12/12/24, above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Roasted Potatoes below 135F on HH steam table. *CDI - PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Shredded mozzarella and open commercial package of pre-cooked meatballs in WIC. Also, cooked pasta and meatballs with marinara in the HH Steam table without proper date marking. *CDI - All items prepped yesterday according to PIC, PIC date marked all items. 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 .

3-501.15 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 - Large plastic bus tub of spaghetti noodles with tight fitting lid, above 41F, in WIC. *CDI - PIC voluntarily discarded item. PIC states normal SOP is to remove lid and allow product to cool, new employee didn’t do so but will be trained on this going forward. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Crawling pest in back area by desk.

*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 - Base board tiles near back handsink in need of repair or replacement. *Observed - Metal siding of oven in need of recaulking. *Observed - WIC floor rising up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal containers, a slicer and 1 spoon with food debris build up. *CDI - PIC placed items into 3 comp sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Tomatoes from Tomato and cucumber salad, lettuce from Caesar salad and marinara sauce above 41F. *CDI - PIC placed ice underneath marinara sauce and placed the other items into WIC to be rapidly cooled. 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 .

*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 - WIC floor rising up, PIC placed work order. Observed - metal siding near oven in need of re-caulking. Observed - Cracked/broken base board near back handsink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certified food manager’s certificate expired in 10/2023, they are in the process of trying to renew. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice scoop holder accumulating residue. Ice machine interior panel accumulating residue. Clean and maintain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P ziti in the steamer was hot holding under 135F, temped at 90F. PIC stated that they are holding the product in the unit. CDI - PIC reheated to 165F. 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 .

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. Single service cups and lids with the food contact surface directly on the counter. CDI - PIC provided a metal pan to place the cups and lids to prevent contamination.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls near pizza oven. 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 cleaning needed under equipment and shelving units on the floor and along the walls.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with CFPM. PIC stated she has servsafe, could not provide proof of certificate For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large batches of ziti and spaghetti in walk cooler with no date label. PIC stated these were cooked yesterday morning, these products typically are prepped first thing in morning. CDI- products labeled during inspection. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed broken shelving in walk in cooler that is causing cheeses to not be stored 6 inches above floor, shelving is broken and caving into floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken shelving in walk in cooler. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed outside of a couple of pans with sticker residue, stacked together so food contact surfaces are contacting dishes that have not been properly cleaned. CDI- dishes removed for cleaning. REPEAT. Note: points left at 0, different area/equipment needing cleaning, majority of dishes stored as clean. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed broken shelving in walk in cooler that is causing cheeses to not be stored 6 inches above floor, shelving is broken and caving into floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below 50ppm quat when tested. CDI- replaced with fresh sanitizer, at proper range.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes stored as wet, needs to be air dried before stacking together.

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

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink leaking while not in use.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls near pizza oven. 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 grout needed between tiles on flooring near ice machine/prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce and sliced tomatoes being held above 41F in pizza make table. PIC stated flip top portion of table open all morning during prep. Tomatoes prepared 05/29/23. Pizza sauce prepared 05/30/23. PIC stated pizza sauce 38F during morning temp checks @10am. CDI: Education provided, PIC moved pizza sauce to WIC for rapid cooling and voluntarily discarded tomatoes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in prep area of kitchen. PIC stated pest control service visits weekly and noted increase in pests since new business opened next door/food court stand.

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 bowed flooring inside walk-in cooler. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet. CDI: PIC provided work order for work to be completed on 01/11/23. REPEAT VIOLATION. **Further point deductions not assessed due to work order with date of replacement/repair.

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 low grout throughout kitchen. PIC stated facility to be grouted this upcoming month. Observed flashing separating from wall between make table and oven. CDI: PIC provided work order for work to be completed. REPEAT VIOLATION. **Further point deductions not assessed due to work order with date of replacement/repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC) due to several priority/priority foundation violations and repeat violations. CDI: Education provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit & diarrhea cleanup policy in facility at time of inspection- PIC unable to locate. CDI: EHS provided education and PIC located copy of vomit policy via county’s website and printed. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white buildup on ice machine catch plate. CDI: PIC cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being held below 135F in steam well. PIC stated product commercially reheated @9am. CDI: Education provided and product reheated(167F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads being held above 41F in front cold well. PIC stated product prepared @9am. Product overstacked. PIC moved product to walk-in cooler for rapid cooling. Observed TCS foods in pizza make table being held above 41F. PIC stated product with various prep dates. Ambient temp of unit between 43F-46F. PIC voluntarily discarded product. PIC contacted service repair company during inspection. Last three out of 4 inspections with temperature issues involving pizza make table. EHS spoke with area manager via phone and informed of situation. Facility being placed on “E” status/permit suspended. REPEAT VIOLATION. VERIFICATION REQUIRED. FACILITY IS NOT TO OPERATE/PREPARE/SERVE ANY FOOD UNTIL EHS MAKES ONSITE VISIT AND GRANTS APPROVAL TO RESUME OPERATIONS. CONTACT EHS VIA PHONE @ (704)-371-1589.

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. -Pf Observed no written procedure of TPHC pizza bar items. CDI: Education provided to new management and general manager arrived during inspection and located TPHC paperwork. REPEAT VIOLATION.

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 gaskets on pizza make table soiled with food waste. CDI: Food employee cleaned. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet. REPEAT VIOLATION.

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 low grout throughout kitchen. PIC stated facility to be grouted this upcoming month. Observed flashing separating from wall between make table and oven. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed no EH policy in facility at time of inspection- PIC unable to locate. CDI: EHS provided education and PIC located copy of EH policy via county’s website.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit & diarrhea cleanup policy in facility at time of inspection- PIC unable to locate. CDI: EHS provided education and PIC located copy of vomit policy via county’s website.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods being held below 135F in steam well. Product with various prep dates but reheated today @11am opening. CDI: PIC reheated product(180F, 203F, 196F, 177F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in pizza make table being held above 41F. PIC stated product prepared between 11am-1pm. Ambient temp of unit 40F. Voluntary closure. Product outside of 4-hour TPHC window voluntarily discarded and product within 4-hour TPHC window moved to walk-in cooler for rapid cooling. Service repair company arrived during inspection. Observed cucumber/tomato salad and Caesar salad being held above 41F in cold well. PIC stated product placed into unit @1pm. PIC voluntarily discarded. VERIFICATION VISIT REQUIRED. FACILITY IS NOT TO PREPARE OR SERVE FOOD UNTIL EHS GRANTS APPROVAL TO REOPEN. PLEASE CONTACT MIRIAM @704-371-1589.

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. -Pf Observed no written procedure of TPHC pizza bar items. CDI: EHS provided education and PIC located copy of paper via county’s website.

4-501.11 Maintain equipment in good repair. Observed pizza make table unable to maintain TCS foods at or below 41F. See violation #22 for details. REPEAT VIOLATION. **Points not assessed due to points taken on violation #22.

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 shelves of walk-in cooler soiled with food waste. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet. REPEAT VIOLATION. **Points not escalated due to PIC contacting service repair company during inspection.

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 low grout throughout kitchen. Observed flashing separating from wall between make table and oven.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on small beverage 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 heavy dust buildup on sides of pizza oven.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on staff at time of inspection- new management. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted potatoes being held below 135F in hot hold table. PIC stated product prepared between 11am-11:15am. CDI: Education provided and PIC placed product in oven to rapid reheat above 165F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few dead roaches at wall between three compartment sink and mop sink. PIC stated pest control currently visits 3x/month. Other vendors in mall(food and non-food) have complained to management about infestation issues. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink blocked by rolling cart. CDI: Food employee moved cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler down- all TCS foods being held above 41F. PIC stated walk-in cooler went down yesterday 07/29/21 and facility did not close. Service request/work order placed for today @9am and maintenance did not arrive on time. Maintenance arrived during inspection. Facility voluntarily closed- sign posted on glass window. Facility allowed to serve what is on pizza bar(TPHC) until 2pm, then no food service until walk-in cooler repaired. EHS spoke with VP of company(Mike) via phone and explained make table not sufficient for amount of food service being done at location. VP also inquired about use of dry ice- EHS declined again due to amount of food service being done. VP and PIC agreed to voluntary closure. All TCS foods in walk-in cooler voluntarily discarded. EHS provided education about PICs lack of Active Managerial Control in addressing issue yesterday- in future if issues arises PIC should assess food safety risk for customers. FACILITY IS NOT ALLOWED TO OPEN UNTIL UNIT IS REPAIRED AND MAINTAINING FOOD TEMPS AT OR BELOW 41F AND EHS HAS GIVEN APPROVAL. PIC is to contact EHS when repaired. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed approx. 8-10 live roaches(not stunted, fully active) during inspection. Facility in need of good deep clean above, behind, below all equipment and more frequent pest control.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler down/unable to maintain foods at or below 41F. See violation #20 for more details.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasteurized carton eggs sitting double stacked in the prep unit, temp was 44F. PIC did not realize this is an issue, EHS explained it prevents cold air from reaching product. CDI-PIC voluntarily discarded and will not double stack containers further. 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. Obsevred low grout throughout facility. PIC did not sign due to Covid protocols.

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

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 wash hands and turn off faucet with bare hands. CDI-EHS intervened and showed the proper way to wash. They re-washed properly

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs below 135F in hotwell at the front being served. CDI-PIC took them back to be reheated in the steamer. EHS retemped and they were above 165F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pizza sauce in prep unit at 43F, PIC said it has been there since last night. CDI-PIC voluntarily discarded, all other food was in temp in the prep unit. PIC did not sing due to Covid protocols

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 timers sets for pizza on the display case (10-12 pizzas out, they did appear whole and fresh). They use 4hr time for these pizzas. PIC said they made them about 30mins ago. CDI-PIC set timers. REPEAT.

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 garlic n oil sitting in a metal container, double stacked, with no air flow. Garlic n oil was 57F. PIC said they had just made it and put it in the prep unit to cool. EHS explaiend this is an improper way to cool. CDI-PIC moved garlic to the freezer for a quick cool.

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 two heavily dented pineapple can stored on the sheLf for use. PIC said they do not use these cans. PIC asked employee if they knew about this and they were unaware of it. CDI-PIC set them aside and explained to employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink build-up and food debris building up around the handsink in the front. Needs to remain clean.

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 low grout throughout facility. WIC floor is coming up and needs to be replaced or repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatbalss that had recently come out of the steamer at 120F in front hot well. PIC put back in steamer CDI-PIC and food employee reheated 3 rounds of being in the steamer to get them to 165F. Changes procedures, temperature, length of time, or fix unit to where this is not an issue. REPEAT.

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 Facility has time procedures for pizza, stromboli, salads. They had raw pizzas with sauce on them were sitting out par cooked, which means they are raw but waiting to be cooked, with no time procedures. PIC did not know the proper procedures, called manager and they explained that those pizzas are used on time for example if pizza has 2 hr hold time, and par cooked pizza sits out for 1hr then the pizza only has 1 hr left on time. Need to have a clear idea of time procedures between managers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. PIC did not sign due to Covid protocols

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

4-501.11 Maintain equipment in good repair. Observed a severe leak in the kitchen area near the ice machine. PIC said they had someone come and look at it. Needs to be repaired. Prep unit lid holder needs to be repaired.

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 areas of low grout throughout kitchen area. Observed ceiling vent fan hanging, and with dust. Observed one vent fan missing.

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 PIC and food employee go from handling phone to putting clean containers for food in the prep unit, and employee was dispensing food. CDI-Both employees washed hands before food prepping.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes above RTE salad and pasta. CDI-PIC moved tomatoes to a bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up on it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and meatballs below 135F, all other items were in temp. CDI-EHS put on temporary time procedures, and food will be discarded after 4hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, mushrooms, spinach, sausage, marninara, cheese, all above 41F in prep unit. PIC stated they had cleaned unit today and had set items out on counter while cleaning. Observed pasta salad at 51F and salad at 44F in cold station, items were not cooled before setting on buffet. CDI-PIC voluntarily discarded all items from prep unit and cooled the other items down.

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

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 sitting on a shelf, shelf had dust build-up on it. PIC took to be washed/rinsed/sanitized.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking. PIC stated they have a call in for a repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink an food stored on a prep table next to food being prepared. Observed an employee's drink stored on the top shelf of the reach in freezer. CDI - items were removed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed no handwashing before gloves use during the inspection. CDI - explained proper procedure to the staff.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 3 dough pans with food debris stored with clean pans. CDI - pans were removed and placed at the 3 compartment sink to be re-washed.

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

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on all doors of the prep unit at the front; replace gaskets.

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 walk in cooler shelves and shelves above 3 compartment sink.

General comment 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 low grout in some places; patch areas of low grout.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee taking food temperatures at front hot holding table without cleaning thermometer probe between TCS foods. CDI - PIC educated on cleaning thermometer probe before and after each use. Probe sanitized with probe wipe. -1.5-

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 pasta and other TCS foods with 8 day date marking, not considering prep date/open date as Day 1. CDI - PIC voluntarily discarded expired foods and educated staff to count prep/open date as Day 1 in date marking system. -3- REPEAT

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 timers used for countdown to discard out of sequence and missing timers used for TPHC. CDI - PIC located missing timers and organized shelving to keep these in order. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on food employees cooking and engaged in food prep. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf across from 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout facility today. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup on vent covers in kitchen over and near prep table. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cucumber and tomato salad holding at 52F in cold well on front serving line. PIC stated that product had been prepared earlier today and placed into holding. Front line unit is not rated to cool product, thus it had been improperly holding since it was placed in the unit. CDI: Cucumber and tomato salad sent back to walk in unit in a thin metal pan to rapid cool to 41F.

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 pepperoni dated for prep on 02/11 on their 12th day of shelf life in walk in unit. Additionally, date mark on the pepperoni called for the product to be discarded on 02/22, which would be 11 days of shelf life. CDI: EHS educated PIC on 7 day datemarking limit and pepperoni 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 Observed tomato and cucumber salad cooling in a covered metal pan in walk in unit, as well as buffalo chicken cooling in a covered plastic container inside of a flip top unit rated for holding, rather than cooling. CDI: Tomato and cucumber salad uncovered and buffalo chicken spread out in thin metal pan and placed in walk in unit for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects beneath residential freezer in prep room when EHS moved the unit to check for certification stamps. REPEAT.

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

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 bins of bulk dry product with scoops that had handles stored down into product. CDI: Scoop storage corrected to remove handle from product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at register overstacked in dispensers, causing the lip contact surfaces to be exposed to contamination from air. CDI: Excess cups removed and placed into plastic to protect them.

4-205.10 Freezers must be ANSI certified or equivalent. Observed freezer with no discernable approved certification stickers. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in prep room above prep table as well as shelving in warewashing room above three compartment sink with heavy grease and dust buildup.

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

3-101.11 Food shall be unadulterated. P Observed hair in salt bin and bag of salt with wet marks (see also #37). CDI: Salt discarded and bin taken back to dish area for cleaning/sanitizing & bag of salt voluntarily discarded.

4-602.11 Cleaning needed for the ice machine. Observed build-up in the machine behind the guard. Repeat. 4-601.11(A) Equipment and utensils shall be clean to site and touch. Pf Observed many pans, metal and plastic, stored as clean but visibly soiled. Verification required w/in 10 days.

6-501.111 Keep the premises free of insects. Observed live roach and multiple fruitflies (at can wash area/room).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed bag of salt stored directly under hand sink drain and bags of flour, on the same rack, in the hand sink splash zone. (see also #11).

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet, tighlty stacked pans, both metal and plastic.

4-205.10 Freezers must be ANSI certified or equivalent. Observed freezer with no discernable approved certification stickers.

6-501.12 Floors must be kept clean. Observed build-up under and behind equipment. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in hot holding below 135F. See temperature chart for temperature observations. CDI potatoes reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes mixture in display cooler above 45F. See temperature chart for temperature observations. CDI product taken to walk-in cooler to be rapidly cooled. 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 all items on right side of display/prep case holding on TPHC; all items not labeled or incorrectly labeled. REPEAT VIOLATION. VERIFICATION REQUIRED. VIOLATION MUST BE CORRECTED AND REMAIN CORRECTED OR INTENT TO SUSPEND PERMIT WILL BE ISSUED.

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 tomatoes in display cooler above 45F, PIC stated tomatoes were prepared and immediently placed in case. See temperature chart for temperature observations. CDI product taken to walk-in cooler and checked at proper cooling times.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris on surfaces throughout facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen, allowing standing water between tiles. REPEAT VIOLATION. 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 heavy debris collecting on floor under equipment and surrounding wall covings throughout entire facility. Observed heat/ac vent heavily soiled with dust and debris. Observed microbial growth collecting on wall and ceiling near steamer.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lighting above steamer not covered/shielded.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. Advised to have a food protection manager on site during all hours of operation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer probe sticky with debris and build up. CDI - cleaned thermometer probe.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - educated to keep food at 45F and below. Placed lettuce and tomato on time control; relocate the pepperoni and sausage to reach in. Emailed facility TPHC papers.

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 REPEAT VIOLATION. Observed 4 ready to eat items that were not labeled properly with time (pepp boli, spb boli, meat prime, cheese pizza). These 4 items were paused on the timer; not accurately keeping track of time. Discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper stored in the ice. CDI - relocated the ice scooper to the ice scooper holder. Educated to store ice scooper in the designated ice scooper holder.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles such as cup lids with debris on them. Advised to protect these items when they are in storage.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on the walkin cooler gasket. Advsied to keep non-food contact surfaces clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can for the handsink in the back. Advised to store a trash can at all handsinks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tiles in certain spots throughout the kitchen. Advised to repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site that is certified as a food protection manager.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a slimy build-up on the deflector panel of the ice machine.

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 Observed spaghetti cooked yesterday at 47F in the walk-in cooler. CDI-product voluntarily 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 no begin and end times for pizza and stromboli held using TPHC. CDI-times written as required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack.

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 wall over the steamer. Observed dust build up on vents.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored on shelving over soda syrup boxes. CDI by disposal.

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 cook line employee wash hands for only 5 seconds. CDI by stopping the employee to re-direct to the handsink for proper handwashing. Employee educated on proper handwashing time.

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 the cookline employee touch cooked strombolis with bare hands while pushing the stromboli off the spatula and onto the serving plate. CDI by disposal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with food debris or greasy film. Observed food debris left on the can opener blade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one small pan of diced ham stored on the flip top cooler at 50-54F. CDI by voluntary disposal. PIC keeps a plate beneath to regulate air flow over the vent. This was removed to allow for proper air flow. All other items measured at proper temp.

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 marinara, ziti sauce and pepperoni labeled "keep frozen" opened for up to 2-3 days without date labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and plastic food containers stored while wet.

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 the walk in cooler shelving.

5-402.13 Maintain sanitary sewage system.-P Observed can wash drain clogged with standing water. VR- repair and follow up required within 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean wall over the steamer. Observed dust build up on vents.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT

\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomao mix and spinach holding above 45F in the flip top cooler. CDI-product discarded. PIC advised to ensure lid remains closed when not in service to help maintain ambient temperature or have a service tech make adjustments. REPEAT

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 tomato mix and lettuce cooling tightly covered In the walk-in cooler. CDI-by instruction -lids removed to facilitate cooling. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. REPEAT VIOLATION. 4-703.11 Hot Water and Chemical-Methods - P Observed employee not leaving dishes in sanitizer for required contact time. Observed employee spraying off dishes after sanitizing. CDI discussion with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top cooler not holding products below 45F. CDI cheese, sausage, pepperoni and tomatoes voluntarily discarded. Maintanence contacted.

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 time items removed from temperature control not labeled; timers were not set. CDI timers set.

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 large container of freshly washed salad cooling in prep cooler above 45F. Observed pasta, spaghetti noodles and cheese cooling tightly covered in walk-in cooler. CDI Salad taken to walk-in cooler to rapidly cool. Pasta, spaghetti noodles and cheese uncovered in walk-in cooler to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed flip top cooler not holding products below 45F. Observed heavy condensation leak in walk-in cooler.

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 holes in FRP around 3 compartment sink area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverage stored above soda storage and on prep table. CDI beverage discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting heavy food debris. CDI can opener taken to dish area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked ziti holding out of temperature control below 135F. See temperature chart for temperature observations. CDI ziti voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato mixture holding in flip top cooler above 45F. See temperature chart for temperature observation. CDI tomato mixture taken to walk-in cooler to rapidly cool.

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 freshly prepared tomato mixture cooling in flip top cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of onions, basil, peppers, etc stored on floor upon entry. PIC stated they had recently received shipment.

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 soiled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and plastic containers stacked wet. REPEAT VIOLATION.

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 debris collecting on ceiling due to vapor from steamer.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation collecting dust.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting debris.

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 pizzas and strombolis holding on TPHC. Timers were properly set, however facility was missing documentation. CDI documentation provided and completed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. REPEAT VIOLATION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotectected cup lip pieces. REPEAT VIOLATION.

. 4-501.11 Maintain equipment in good repair. Observed 2 split gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting on surfaces; gaskets, inside coolers, shelves in walk-in.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm falling below flood rim of 3 compartment sink. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored above customer items. CDI drink was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce cooling in flip top cooler. Pizza sauce must be properly cooled or facility must provide documentation stating pH of pizza sauce is less than 4.6. CDI pizza sauce was moved to walk-in cooler 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 salads and pizzas not labeled with time placed on display line. CDI timers were set for each item.

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 pizza sauce cooling in flip top cooler.

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 standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. REPEAT VIOLATION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces beside cash register.

4-202.16 Nonfood-Contact Surfaces - C. Observed cans stored on exposed plywood. Seal/paint or otherwise make wood nonabsorbent.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm falling below flood rim.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried cheese on the shredder blade right before an employee was about to use equipment. Broken down and washed and sanitized properly to correct. Observed build up inside of the ice machine today- washed and sanitized properly(while covering ice to protect) during the inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the air dry rack for clean dishes soiled today.

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 the sign above the oven today- clean asap as this is where the food exits before service. Clean ceiling vents near 3 comp. sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 lights on the cold side of the line with sleeves on but not with endcaps on both ends of the lights- provide these so the lights are fully shielded as discussed.

Store drinks where they will not contaminate food, food contact surfaces, clean dishes, linen or single use articles. Observed employee drinks stored over clean linen- linen moved to correct.2-401.11

Maintain TCS foods at 45F or less(see chart). Recommend an ice bath for these items if removing the riser does not reduce temp. enough.3-501.16

Store clean dishes on a clean dsurface. Observed ice scoop stored in a soiled container.4-903.11

Keep single use trays inverted. Observed togo boxes under serving line food side up.

Clean pipe under 3 compartment sink.4-602.13

Observed no certified PIC onsite today. PIC must have passed an ANSI approved, proctored manager's food safety exam.2-102.12

Observed employees and PIC who did not know the big five illnesses today and could not find a list of them to reference. Handout provided today and will be verified on 6/20/14 that it has been signed by all employees.2-103.11 (M)

Observed employee drinks stored next to napkins today. Store employee drinks where they cannot contaminate single use articles, food, food contact surfaces, clean utensils/linen.Drinks discarded today.2-401.11

Observed quick handwashing today and all employees observed turned off the water afterwards with their bare hands.Wash hands and exposed arms with warm water for 15-20 seconds, rinse, and dry with a papertowel. Then use papertowel to turn off water to prevent recontaminating hands.Employees discussed this today to correct. Will be verified on 6/20/14 as well.2-301.12

Observed.<150ppm in the sanitizer bucket up front today. Refilled to correct today. Maintain sanitizer at 200-400ppm.4-501.114

Observed pasta salad that had been prepared by boiling pasta and mixing ingredients, that was still not <70F after 2 hours of cooling. Pasta salad in WIC and on line were discarded today.Cool TCS from 135F-70F in the first two hours and down to 45-41F or less in the next 4 hours.3-501.14

Observed spinach in the make table today at >45F. Store TCS foods at 45-41F or less. Spinach moved to WIC to quickly cool today.3-501.16

Observed a spinach pizza that came out of the oven and after 15 minutes it still had not started to be timed. Observed the tilt procedures posted as saying there is a white board for times to be recorded but there are timers being used instead. A new TILT form must be filled out to describe the process as it actually takes place and follow those procedures.Pizza timed by PIC today to correct.3-501.19

Observed speghetti cooling on the front line today. Use approved equipment to cool TCS foods such as using the WIC or add ice to this product. The display line is not designed to cool foods rapidly.Speghetti discarded.Observed pasta salad cooling tightly wrapped and in a large portion today in the WIC. Use approved methods after water is run over pasta such as: shallow food portions, keep uncovered, stir regularly, add ice, put on ice, use ice paddle, etc.3-501.15

Clean all airdry racks.

Observed 3 comp. sink and handsink leaking today- repair.4-501.11 Observed a veggie chopper that is not approved- it is for household use only. Equipment must be ANSI certified for commercial use.4-205.10

Employees must know or know whre to reference a list of the big 5 illnesses- employees could only name two today. Observed employee who did not have a plicy signed, sign policy. PIC will go over policy with all emplyees to correct.2-103.11 (M)

Observed a dirty ice scoop. Keep ice scoop clean to sight and touch. Wash, rinsed, adn sanitized to correct.4-601.11 (A

Observed uncooked stuffed bread(pepp. and cheese) stored out of temp. today adn it was not timed- back timed to correct. Observed no TILT/TPCH sheet onsite for this product-PIC will make a copy adn fill out fo this product.

Observed pasta of different types cooling in large portions, tightly covered, and in a plastic container. Use approved cooling methods as discussed. 3-501.15

Observed spinach thawing at room temp. Thaw using approved methods. Put uner continuously running/draining cold water today to correct. 3-501.13

Ice scoop holder ws dirty-keep clean.3-304.12

Repair leaking 3 comp. sink. 4-202.16

Provide a 1" airgap on the prep sink. VR in 10 days. Jan. 27th 5-202.13

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

. 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain super san quat. sanitizer at 150-400ppm. Observed <150ppm today in a sanitizer bucket. Recommend to increase concentration coming out of dispenser so that clothe towels can be stored in sanitizer without reducing the concentration to an ineffective concentration. Bucket changed out with new sanitizer today- employees asked to dip clothe towels in sanitizer until the correction can be made instead of storing them in sanitizer as required.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved canadian bacon, ham, sausages, and cooked ziti noodles not date marked today. These foods are held >24hours after opening and must be date marked. Date marking sheet provided today.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved the ice scoop holder soiled today. Wash, rinse, and sanitize this daily. Sent to be washed today.Store clean linens on a clean surface- observed clean linen drawers soiled today.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore to-go materials on a clean, dry surface. Observed togo drink lids stored on a clothe towel today. Store these on the metal rack as long as it is clean to sight and touch. Store togo material at least 6" off of the floor. Observed pizza boxes stored on the floor today-picked up during inspection.

. 6-202.11 Light Bulbs, Protective ShieldingReattach the light sleeve to the end cap so that it fully encapsulates the light bulb over the display line.