DOMINO`S PIZZA #8817

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to verify CFPM certification. EHS did not observed a certificate during inspection and PIC unable to present one. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken wings and boneless wings in prep top with temperatures above 41F. Products were over filled and bottom half of items in pan were 41F or below. PIC stated that the chicken was stocked here at 9:00 am. CDI: PIC voluntarily discarded all overstocked wings and boneless wings that were above 41F. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza sauce that is held on extended TPHC not marked with start or discard time. PIC stated that the pizza sauce was put out at 1:00 pm. CDI: PIC instructed employee to time stamp pizza sauce to reflect time sauce was put into service.

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 multiple packages of pizza boxes stored on the floor near 3-comp sink area. CDI: Employee moved boxes to a shelf.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored in WIC on shelf with onions and pasta. CDI: Employee moved drink to a lower shelf in a designated area.

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

-REPEAT- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in dish area by 3-comp pulling away from the wall. Repair or replace hand sink to wall seal.

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 small holes in the wall by 3-comp sink. Repair holes or replace wall covering.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility did not have a way to prove that employees have been trained on the employee health policy and understand their responsibilities regarding it. CDI: EHS provided PIC with updated employee health policy document and all staff on site were trained by PIC and signed document today. Ensure all employees are trained and sign the document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish washing gloves stored in handsink. One glove was covering the faucet. CDI: Gloves removed.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours (Dominos has variance for 8 hours). The food shall be discarded after the food has completed its 4 hour hold time (8 hours in Dominos), if the food is in unmarked containers, or marked with a time that exceeds the 4 hour (8 hour in Dominos) time limit. -P Observed pizza sauce with no time stamp, kept on TPHC. Other nearby marinara containers had time stamp, employee just forgot to add label to this container after taken out this morning- according to PIC. CDI- Sauce was changed for one of the tubs with a time stamp.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near walk in cooler in need of reaffixing and sealing to the wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster door. CDI: Door closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy accumulation of leaves within dumpster enclosure. EHS recommends that facility work with landlord to have the leaves removed to prevent pest harborage. *NOTE: This is a shared dumpster space for the whole strip center.*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing corner guard at low window sill near 3-comp sink. Corner guard is in the area, but needs to be properly re-installed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Boneless Chicken Bites in flip top prep station above 41F. *CDI - PIC voluntarily discarded item and replaced it with cold container from WIC. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers on clean dish rack. Pyramid stacking or alternative method should be used so that it allows for dishes to be properly air dried.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on site with no CFPM certificate, PIC stated she has taken and passed class, never got certificate. EHS suggests looking up online to find copy or reaching out to who administered the test. PIC attempted to find ServSafe online, unable to locate by end of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle on prep table while brownies were in prep process. CDI- drink moved, EHS discussed drink storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink that was 50ppm quat, too low. PIC stated she filled up sink this morning, has not changed out sanitizer yet today. CDI- sanitizer bay emptied and refilled to proper concentration (between 100-200ppm quat). EHS observed that floor drain is very slow to drain water from 3 bay sink. EHS observed that employees need to refill/refresh sanitizer more frequently, may not be doing as frequently due to floor drain backup causing water to spread in back area of kitchen when emptying sanitizer bay. Ensure this drainage issue is addressed and not a cause of improper sanitization levels. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours (Dominos has variance for 8 hours). The food shall be discarded after the food has completed its 4 hour hold time (8 hours in Dominos), if the food is in unmarked containers, or marked with a time that exceeds the 4 hour (8 hour in Dominos) time limit. -P Observed marinara sauce with no time stamp, kept on TPHC. Other nearby marinara containers had time stamp, employee just forgot to add label to this container after taken out this morning- according to PIC. CDI- time stamp placed on product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner with no label at chemical storage. CDI- chemical labeled during inspection. REPEAT. Note: EHS noted improvement, most chemicals properly labeled, EHS only noticed one bottle not labeled.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink slowly leaking from faucet. Observed main floor drain at 3 comp sink that is significantly backed up, extremely slow to drain, causing the water to flood up on flooring back in dish pit area. EHS observed pooled water that has begun to seep below quarry tile, soft and spongy once stepped on, could lead to long term floor damage.

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 tile at back dish pit area where water has seeped under tile, observed some cracked tile in this area and flooring is absorbing moisture. 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 flooring in need of cleaning under 3 comp sink, to the side of prep tables, under equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chemicals hanging from splash guards at back handsink. CDI- chemicals moved.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2x chemical bottles with purple chemical with no label. CDI- chemicals labeled as degreaser during inspection.

4-501.11 Maintain equipment in good repair. Observed no gasket on wing prep unit. PIC stated employee was in the middle of changing out gaskets when inspection started. EHS verified that facility has gasket, putting onto unit door.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at back handsink near 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use bare hand contact when handling chicken wings. CDI EHS educated employee and employee voluntarily discarded wings. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large pan of chicken wings at 44-46F. Observed chicken nuggets at 51F and pasta at 51F. PIC voluntarily discarded nuggets and pasta. PIC stated that she had just the pan of chicken wings in the prep top. PIC broke down the large pan of chicken wings into smaller pans and put them in the WIC. EHS verified the wings cooled down to 36F before being putting in a different prep cooler. EHS advised PIC not to use the prep unit that is not holding food at 41F or below until it is repaired. REPEAT VR needed 2-25-23 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner and sanitizer spray bottles stored with single-service items and on drain rack with clean dishes. CDI PIC moved chemical spray bottles

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prep unit with wings holding food above 41F. PIC moved food to the WIC, it was only brought out 1 hr ago when PIC started work. (PIC explained) (47-48F) REPEAT. Prep unit was holding at 33F inside and 40F on the top shelves. Food could've warmed up while the cooler was cooling down, PIC explained they have to turn them on in the morning and it can take a little while for unit to cool. VR REQUIRED 9/4/2022

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 CFPM on site during inspection, they do however have a competent food safety manager. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajY. Observed 4 bags of meats, spinach, with no DM. PIC said these were opened yesterday. CDI-PIC DM

4-501.11 Maintain equipment in good repair. Observed HS leaking water at the faucet

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Due to the high number of high risk violations PIC points were taken. See inspection report.

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 CFPM on site

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 EHS asked about FBI's PIC did not know about them, or about how long employees should stay out. PIC did not know where to find this info,. CDI_EHS helped locate new employee health form and explained illnesses and symptoms as well as how long they should stay out. EHS provided new employee health document (they had one in the handbook)

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 vomit kit/plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 1 prep cooler holding food above 41F. PIC said they noticed on their QA check that is was running high but no one said/did anything about it. PIC voluntarily discarded food. VR REQUIRED 3/12/2022.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamps on any sauce sitting outside of coolers. There was a cart with 10 containers (large and small) and a container on the shelf. PIC did not know how long these were supposed to sit out. PIC alss said they had the cart out since 10am and they were going to put it back in the cooler to cool down without putting a time stamp on it. EHS educated on TPHC and showed their form. They DM for 10hrs, EHS showed it was only to be marked for 8hrs, PIC hand wrote stickers. VR REQUIRED 3/12/2022

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed 1 bottle of degreaser with no label. CDI-PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser and concentrated peroxide cleaner on the shelf over RTE pizza sauce. CDI-Food employee moved to the dirty side of the 3-comp sink. They have no designated area for this.

4-501.11 Maintain equipment in good repair. Observed prep unit not holding temp.

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

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 pizza sauce being held on extended TPHC, as approved per their variance, with no time stamp. CDI-PIC added correct time stamp.REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch faucet with bare hands and go to prep food. CDI-EHS intervened and showed proper way to wash hands, no BHC with faucet. Food employee re-washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce being prepped for the next day (prep) in large plastic container, covered and at 74F. PIC uncovered and spilt into two seperate containers with lid open. In 1 hr pizza sauce cooled 2F (72F). CDI-PIC moved sauce into several small metal containers. VR REQUIRED 1/31/2021 *EHS is working extensivley with management to figure out and solution and this problem may be a store wide problem.

3-501.19 Time as a Public Health Control - P,PF Observed facility using extended TPHC-approved for 8hrs. Observed no time stamps for the sauce that was sitting on counter. CDI-PIC added time stamp. VR REQUIRED 1/31/2021 PIC did not sign due to Covid protocols.

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 being prepped for the next day (prep) in large plastic container, covered and at 74F. PIC explained they put water in the sauce, set it on the counter to warm up to room temp, then place it in the WIC. PIC uncovered and spilt into two seperate containers with lid open. In 1 hr pizza sauce cooled 2F (72F). CDI-PIC moved sauce into several small metal containers. VR REQUIRED 1/31/2021

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce prepared from room temperature bags, in a large plastic container at 71F. Observed pizza sauce made last night at 46F. Food must be cooled within 4hrs from room temperature to 41F or below. CDI-PIC voluntarily discarded pizza sauce.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner sitting on prep top.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pizza sauce being held out on time, for 8 hrs as approved. The pizza sauce is pore pared the night before which the variance states " Additionally, sauce containers should not be made in advance (the evening before) nor shall be unused material be carried over to the next day." PIC explained they prepare sauces in the morning and there was a container of sauce opened and prepared yesterday, cooled in the WIC to be used today. Not approved via the variance. CDI-PIC will either keep unopened bagged sauce in the WIC to allow it to start at a good temperature, or will open it and use it immediately.

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

4-501.11 Maintain equipment in good repair. Observed prep unit top lid hard to open and close. Handsink needs to be re-sealed.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed all prepared items are bare handed before sent through oven for customers; food not meeting proper temperature of 165F and above. Refer to temperature chart. CDI - educated to have food reach 165F and above if being bare handed before the oven or use gloves when preparing food. Advised to use thermometers more often.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back handsink. CDI - provided papertowels to the back handsink.

4-903.11(A) Cleaned equipment and utensils, linens, and 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 empty dough containers on the floor by handsink. Advised to not store food contact surfaces on the floor.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed insufficient water pressure at back hand sink. VR

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can provided at handsink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored outside of sanitizer solution on a prep table.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed slight food residue/debris in the sanitizer solution of the three compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over a prep table in the kitchen area. Item was moved to the low shelf of the rolling cart where no contamination of food or utensils could occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two metal pizza trays stored in the rear handsink. Items were moved. Do not store anything in or block access in anyway to handsinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer not labelled. Corrected during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza sauce in a lidded, tight container stored underneathe the paper towel dispensor of the front area. Item was moved to an area where it is not subjected to such contamination.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee unable to locate EHP at time of inspection. CDI policies emailed to PIC. VERIFICATION REQUIRED.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touching pasta during prep with bare hands. Upon final cook, internal portions of pasta/cheese did not reach above 165F. CDI item relocated without employee touching items with bare hands. VERIFICATION REQUIRED.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap provided at handsink behind 3 compartment sink. CDI soap added.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids and squeeze bottle lids in direct contact with linens.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored in direct contact with customer items in walk-in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottle hanging on side of shelving rack above single service pizza slice tray in back kitchen area. CDI bottle moved to approved location.

NO POINTS DEDUCTED 3-302.12 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed corn meal container not labled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty bulk bins. (keep bins in wash rotation).

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on reach-in cooler door in need of repair / replacing.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with sticker reside / food debris stuck to surfaces, CDI containers pulled and placed into dirty dish pit.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

(general comment) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food / sticker residue stuck to surfaces. CDI containers placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

(general comment) 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed pizza boxes stored butted up against hand wash sink within splash zone.

4-501.11 Maintain equipment in good repair. Observed damaged lid to cornmeal in need of repair; Observed split/torn gaskets on cooler unit in need of repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed damaged lid on bulk corn meal container. Replace.

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 bowl stored inside bulk corn meal container. Observed pizza cutter stored behind prep table against the wall.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF A handwash sink must not be used for purposes other than handwashing. Observed utensils, wiping cloth, sponge stored in handwash sinks. CDI by removing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, pepperoni, and chicken stored in pizza prep fliptop cooler > 45F. CDI by keeping lid closed during slow business times. Cooler may have not been turned on. Recheck cooler at 39F.

2-102.11 Demonstration-Person in charge must be a cetified food safety manager. PIC not certified.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Keep storage bins holding utensils clean of food debris. Observed food debris build-up in storage bins.

2-102.12 Certified Food Protection Manager- Person in charge must be food safety certified by an accredited program by Jan 2014 or a 2 pt. deduction will be taken.

7-201.11 Separation-Storage- Store all toxic chemicals in a designated location when not in use. Observed chemical cleaners stored on food prep surface, and on drying rack with clean utensils. CDI by moving to designated chemical storage area.

3-304.14 Wiping Cloths, Use Limitation- Store wet wiping cloths in sanitizing solution when not in use. Observed wet wiping cloth stored on handwash sink.