HUNGRY HOWIES PIZZA & SUBS 608

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a container of ground beef being held in pizza flip top date marked with an expiration of 4/27 and a container of steak in pizza prep drawer date marked with an expiration of 4/26. CDI: PIC discarded both items. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility staff using alcohol based sanitizer to sanitize prep counters, however no test strips are available. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution measure 104F in 3 compartment sink. CDI: PIC drained wash solution.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed one salad being held in prep reach in cooler missing a date mark. CDI: PIC voluntarily discarded salad.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of RAID insect spray in which label stated approved for residential use only being stored on top of water heater. CDI: PIC voluntarily discarded spray can.

2-301.12 (A),(B), (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel); using a clean barrier when touching surfaces such as manually operated faucet handles after washing hands. -P-Observed food employee after washing hands, touch faucet handles with bare hands to turn off faucet.-CDI-EHS directed food employee to wash hands again; re-washed hands and used disposable paper towel as a barrier. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed in two separate prep table areas sanitizer bottler being stored above tables where food items are prepared. -CDI-PIC placed sanitizers in proper storage area; below prep tables .

5-205.15 Maintain a plumbing system in good repair. Observed two leaking faucets at back hand sink and 3 compartment sink. Repair.

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 dust and debris accumulation on walk in cooler fans, exhaust hood, and other ceiling air ducts throughout facility. Clean ceiling exhaust air ducts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed two (2) bins of washed cucumber (one in salad prep top, one in WIC storage) placed with clean linens touching the food item.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two (2) bins of red pepper seasoning at dough prep table with plastic single service scoops stored with hand-contact portions touching the food items. CDI - PIC removed single service scoops from the spice containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee bathroom.

5-501.111 Keep storage areas and bins for waste in good repair. Observed establishment dumpster with damaged lid. Contact waste management company to replace/repair dumpster. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) bin of cooked chicken chunks in WIC, separate from a portion of chicken pieces prepared and date marked for the day of inspection, with no labeling or date marking stored above unwashed produce. PIC elaborated that these chicken pieces were pulled away from the portion that was date marked and were considered too small or misshapen to be used as an ingredient. Store policy is that these can be used as employee food. CDI - EHS moved chicken chunks to lower storage to distinguish them from food held for resale. Note: In addition to storing employee food such that it cannot potentially contaminate food held for resale, facility is advised to consider some means of labeling or distinguishing employee food items, such as labeled bins or storage areas.

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 one (1) bottle of buffalo sauce and one (1) lemon pepper seasoning shaker without working labels. CDI - PIC placed labeling bands on the working containers. REPEAT. No escalation in point deduction due to noted improvement from previous inspections.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with multiple wrist bands and a watch on while engaged in food preparation. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep at the beginning of inspection. CDI - PIC placed on available hat without prompting from EHS.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep surface table. PIC elaborated that establishment uses prepared commercial sanitizer sprays and places wiping cloths in a soiled linen bin after each use. Wiping cloth was left from a previous shift. CDI - Wiping cloth was rotated to soiled linens bin.

4-502.13 Single-use and single-service articles cannot be reused. Observed parmesan cheese in prep unit underside with to go cup stored inside the container. CDI - To go cup was disposed of.

5-501.111 Keep storage areas and bins for waste in good repair. Observed establishment dumpster with damaged lid. Contact waste management company to replace/repair dumpster.

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 persons with a serve safe or other certified food protection manager certifications. - REPEAT - 1 -

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 vomit and diarrheal plan available in facility. CDI - PIC was emailed new 2017 food code information. - 0 -

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed few employee drinks stored on top of prep surfaces and above clean equipments, food, and utensils. - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence of dumping in hand sink. Jalapeños present in drain. CDI - Cleaned out. Only use hand washing sink for hand washing. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various containers of sanitizer stored over clean equipment and food items. CDI - Sanitizer removed. - 1 -

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 few shakers and squeeze bottles of seasoning without labels. - REPEAT - 1 -

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 liquid margarine stored on floor in walk in cooler. - 0 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single use napkins stored on floor in front of walk in cooler. Maintain items at least 6 inches off of the floor. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, keys, and chargers stored on prep tops throughout facility. - REPEAT - 1 -

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, pan lids, squeeze bottle tops, and bowls stored as clean with food debris present. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 -

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 chicken, sausage, pepperoni, and ham cooling tightly covered in walk in cooler. CDI - All items uncovered to allow proper air flow for cooling. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of spices without labels present. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed corn meal used on pizzas stored on floor. - 1 -

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 scoop with handle touching food item stored inside of cornmeal container. CDI - Scoop removed. - 0 -

4-502.13 Single-use and single-service articles may not be reused. Observed plastic condiment container used as scoop, stored inside of sesame seeds. CDI - Container removed. - 0 -

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of hotbox, salad reach in unit, and pizza prep reach in unit. Repair as needed. - REPEAT - 1 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving at dish drying station with greasy buildup. Clean as needed to prevent grime and build up. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food, drink, and smoking belongings stored on top of pizza boxes in dry storage. CDI - Items moved to appropriate locations. - 0.5 -

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handwashing sink blocked by large rolling rack. CDI: Rack relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in. CDI: EHS gave PIC a walk in cooler storage order diagram. Items relocated. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from dispenser at 50ppm quat. VERIFICATION REQUIRED Facility must hand dilute and test sanitizer until dispenser can be repaired.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket and reach in gasket on salad station to be torn.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI: Doors were shut. Dumpsters are shared with whole shopping center.

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 ceiling vent in need of replacing over To left of pizza oven. Observed ceiling tile bubbled near pizza oven. Observed yellowed ceiling tiles, particularly around 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 some food debris and build up around walk in wall to floor juncture within walk in. Observed dust build up on vent over pizza make station. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing baseboard throughout facility, including in walk in. Observed cracked baseboard tile near water heater. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and other produce stored above ready to eat foods in walk in cooler. CDI - Employee corrected storage order.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bottle of quat SuperSan >400 ppm and one bottle <50 ppm. EHS educated manager on duty of diluting solution correctly in spray bottles. CDI - EHS instructed manager to dilute properly before using on food contact surfaces.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies upon entering facility.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on handles of prep coolers and on outside of equipment throughout facility. REPEAT.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. No coving in walk in cooler. Observed floor separation from cooler wall in the back. Coving is required on inside and outside of walls for ease of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, sausage, ground beef, chicken, cheese, pizza sauce, and ham above 41F in flip top; staff forgot to turn cooler on before stocking. CDI - All food items dropped to 41F or below within minutes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic pans wet stacked on storage rack. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and minor build up in low prep cooler door gaskets.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. No coving in walk in cooler. Coving is required on inside and outside of walls for ease of cleaning. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone and money on cutting board at hoagie station. CDI - Items relocated and cutting board cleaned and sanitized.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispensing at 50ppm quat; facility must mix sanitizer manually and test concentration of each batch until repaired. VR - Will return within 10 days to verify correction. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Squeeze bottles and lids stored as clean with heavy residue on surfaces. CDI - Sent to dish area for cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of glass cleaner with no label by dish area hand sink. CDI - Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food employee in prep area with no hair restraint. Ensure all employees in kitchen wear proper hair restraints.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from walk in cooler shelves and low prep cooler door gaskets. Points decreased as fan guards and equipment surfaces mush cleaner today than last inspection.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. No coving in walk in cooler. Coving is required on inside and outside of walls for ease of cleaning. Repeat violation.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Multiple plastic containers and lids stored as clean with food residue present; baking pans and trays observed stored with heavy carbon build up. Clean baking equipment thoroughly. CDI -Soiled containers sent to dish area for reprocessing.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door held open and house flys in kitchen. CDI - Back door closed. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on handles on low prep coolers, door gaskets of low prep coolers and cold drawers, outer surfaces of the pizza oven, walk in cooler fan guards, and wire racks above three comp sink.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls behind three comp sink and floors in walk in cooler, especially in corners. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. No coving installed in walk in cooler. Install coving ASAP.

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 baked sandwiches and pepperoni rolls coming directly out of the oven with food temperatures less than 165F. The ingredients in these items are handled without gloves or utensils. CDI- discussion with PIC about designating a separate are for sandwich ingredients if they cannot be heated to at least 165F. VR within 10 days.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed carbon buildup on wing and pizza baking pans/trays.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one bottle of 'ibuprofen' stored above a food prep. table. CDI- bottle was relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 seasoning shaker bottles and 2 plastic containers with unlabeled ingredients in them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on speed racks in the walk in cooler, the wooden handle of a pronged oven utensil, a shelving rack at the entrance to the kitchen where pizza pans are stored, and on the clean equipment storage shelving above the 3 compartment sink.

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

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 an employee slicing tomatoes without gloves on. CDI- tomatoes were discarded.

/4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed carbon buildup/debris accumulation on chicken wing baking pans.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 5 plastic food storage containers with cracks in them. CDI- containers were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the pizza dough shelving unit at the entryway to the kitchen and on speed racks in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink in the employee restroom out of order and the handsink nearest the 3 compartment sink leaks when turned on. **NOTE** Inspection previously signed on 4/26/2017 under incorrect record ID 030523. Previous record information re-entered and deleted under correct establishment ID.

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

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed debris accumulation on pizza and chicken wings baking pans.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store equipment and utensils in a clean and dry location. Observed cleaned utensils being stored in a plastic bin with debris accumulation at the bottom of the bin. Minor improvements made since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue accumulation on the clean equipment storage shelving located above the 3 compartment sink, on the ends of the conveyor oven tracks, and on some walk in cooler shelving support beams.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the garbage dumpster doors opened while not in use. The facility shares a dumpster with several other businesses.

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 damage/deterioration at the bottom edge of the walk in cooler around the outer perimeter and a hole in the wall in the employee restroom. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed one dusty ceiling ventilation covering above the pizza prep. flip top cooler.

Observed no certified food protection manager onsite during the whole inspection today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed a molded salad in the walk make table today. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed 0ppm quat. in bottles and being dispensed from the 3 comp. sink. Nozzle unclogged by PIC and corrected. Bottles refilled as well. Observed multiple dishes on the air dry rack that had dried food debris still on them- sent to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed bottles and utensils stored on soiled containers. Observed rags used to wipe things down and metal scrub pads stored in the restroom. Observed dishes stacked wet today- air dry these before stacking. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 4-903.12 Prohibitions - C

Observed a knife on site used to open boxes of food- do not use this pocket knife as it is not easily cleanable. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

Observed cardboard dumpster lid open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed no baseboard around the exterior of the walk in cooler door today- gap present. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed an ecig stored over the cutting table- moved to correct. Store this with personal items where they cannot possibly contaminate food, utensils, linen, or disposable items. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

Observed no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed migraine medicine stored over the dough prep table. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed an ecig stored over the dough prep table. All of these items were moved to the bottom shelf to correct along with a couple other employee items.

drat Observed rusted walk in racks today. 4-501.11 Maintain equipment in good repair.

Observed build up on the walk in racks, pizza oven, walk in fan, ceiling fan, and hood vents/lights. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a lot of trash scattered on the ground and boxes on the ground today around the dumpster/parking lot. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster lids open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed no shield or sleeve with end cap on lights in the kitchen today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide documentation of being a certified food protection manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee water bottle stored on a shelf above the dough prep table. CDI by removal.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI by providing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label the squeeze bottles and spice shakers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the fan covers inside the walk in cooler.

5-402.13 Maintain sanitary sewage system.-P Observed a clog in the outdoor can wash area. Observed no back up outside of the can wash but standing slow draining water.

2-102.11 Demonstration - PIC demonstrates knowledge by being a certified food protection manager. PIC shall be present during all hours of operation. No certified food protection manager in charge. Gave instruction and handout.

2-401.11 Eating, Drinking, or Using Tobacco - C Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks on prep table. Do not use sports cups or screw top bottles for employee drinks and store below food contact areas and equipment. Removed from table and gave instruction.

2-301.14 When to Wash - P Wash hands before donning gloves and between glove uses. Wash hands after activities that contaminate them. Observed employee begin utensil wash without washing hands after being outside. Observed employee begin donning gloves without handwash. Redirected and gave instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0 ppm quat sanitizer in 3-comp sink. No bottle or bucket sanitizer available. Bleach was bought at store next door and chlorine sanitizer was made up for utensil wash. Instruction was given to use chlorine for sanitizing utensils until quat dispenser is adjusted/repaired. Gave the manager several chlorine test strips for temporary use.

2-303.11 Prohibition-Jewelry - C Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band is allowed. Observed rubber band on wrist. Removed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed pizza make table with heavy condensation leak for which towels are being used to soak up. Observed torn refrigeration gaskets. Observed sanitizer dispenser not working.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C Keep the equipment clean to avoid build up of dust, food residue or debris. Provide thorough cleaning of 3-comp and handsink at back.

2-102.12 Certified Food Protection Manager - Manager food safety training required. No certification. Gave instruction. CDI by instruction and handout.

2-103.11 (M) Person in Charge-Duties - Employee health agreement required. No health agreement. CDI by instruction and direction to website.

2-301.14 When to Wash - Proper handwash required. No handwash of delivery driver upon entry and minimal hand wash time without protection. of faucet handles. CDI by redirect. Gave demonstration.

6-301.11 Handwashing Cleanser, Availability - Observed front handsink without soap or towel receptacle. CDI

6-202.15 Outer Openings, Protected - Maintain doors to prevent the entry of pests. Observed back door not closing properly. CDI by instruction.

5-403.11 Approved Sewage Disposal System - Maintain discharge pipes for wastewasterr properly functioning. Multiple leaks at 3-comp and handsink observed.Gave instruction.