PAPA JOHNS #650

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed 3 pizza peels stored on the clean dish rack with food debris and residue present on them. Ensure that all food contact surfaces stored as clean, are clean to sight and touch. -CDI- PIC moved the pizza peels to the 3-Comp sink to be properly 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee doing food prep with no hat or hair restraint on during the inspection. Ensure that all food employees are wearing a head covering when engaging in food handling or the handling of food contact surfaces.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth resting a top QUAT sanitizer squirt bottle. Ensure that in use wiping cloths are stored in properly concentrated sanitizer. -CDI- PIC discarded the wet wiping cloth.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lidded trash can in employee shared restroom. Ensure that there is a lidded receptacle in the restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open doors. Ensure that doors on dumpster are closed when 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 broken floor tiles around drain at 3-comp sink and can wash. Observed broken coping tiles by bottom right exterior corner of WIC door. Repair/replace broken tiles.

-REPEAT- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed concentration of sanitizer at 0ppm in 3-comp sink. CDI - PIC drained water and remade sanitizer at correct concentration of 150ppm. 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

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 broken floor tiles around drain at 3-comp sink and can wash. Observed broken coping tiles by bottom right exterior corner of WIC door. Repair/replace broken tiles.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed out dated employee health agreement. Current policy is missing salmonella non-typhoidal. CDI - PIC distributed updated health policy to be used moving forward. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed equipment and utensils being actively sanitized in three compartment sink. EHS observed concentration of sanitizer at 0ppm. CDI - PIC drained water and remade sanitizer at correct concentration of 150ppm. (1.5). 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed spray bottle of sanitizer without proper labeling. EHS observed mixture of glue and water, for attaching fliers to boxes, without proper labeling. CDI - PIC added correct label to spray bottles. (0)

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 EHS observed multiple dented cans stored with other cans in good condition in dry storage area. PIC stated they will request a refund for dented cans but do not have a designated area for them. EHS advised to designate a separate area to ensure items are not used if dented or in bad condition. CDI - PIC removed dented cans and designated an area to store until items can be returned. (1)

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 accumulation of food debris on keyboard where incoming orders are received at back near make top. Also observed crumbs and debris inside gaskets of lowboys beneath make top. Increase cleaning frequency and clean as needed. (-0.5)

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at hand sink near make top. Sink is still usable. Repair at earliest opportunity. No escalation of points due to separate area from violation than the previous inspection. (-1)

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 missing section of vinyl siding below fire hydrant next to WIC and cracked floor tiles with missing portion in back of store near prep sinks. Floor is no longer smooth and cleanable, and hollow area where tile is missing harbors standing water. (-0.5) CDI- PIC squeegees water into drain. EHS advises they do this regularly to prevent standing water until floors can be repaired.

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 open employee coffee beverage on table where food prep was taking place. CDI- Coffee drink moved away from food preparation. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni at 44F inside middle lowboy of make-table. CDI- PIC voluntarily disposes of pepperoni. Items will not be stored in bottom shelf of middle lowboy unit until seen for potential repairs. (-0)

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 cooked jalapeños with an expiration date of 12/27. CDI- PIC states items are never kept this long, and will cross out any date marks from label printed with a date mark that exceeds 7 days for TCS items which are removed from their original packaging. (-0)

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed no time label on TPHC tomato sauce at prep top. CDI- PIC adds time label for 10 hours, as stipulated by the State approved variance. REPEAT. (-3)

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thin probed food thermometer with dead batteries. PIC to send EHS photo of functional thermometer when batteries have been replaced, at earliest opportunity. 10 day VR required. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in the back prep sink and dry storage area. No contamination to food observed, and ongoing compliance visits to monitor the situation will occur. See plumbing violation for more info. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed prep sink temporarily blocked off from use while awaiting diagnostic from company serving the grease trap. Prep sink drain seen as source of flies in back-of-house. EHS notes a foul odor emanating from the grease trap, though no sewage back up or total drain failure is observed. Sink drains when turned on, though many flies coming from drain are triggered by this action. Blockage within the pipe feeding the harborage conditions is suspected. Serving the grease trap, pipes feeding into and out of them, as well as pest control services, are required. Follow up visit to be made. (-1)

5-501.17 Provide a covered waste bin in female restrooms. Observed no lidded trash can in employee restroom. Provide at earliest opportunity. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed PIC with no serve safe. -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed a container of pizza sauce with no TPHC sticker. CDI PIC placed TPHC sticker on container. -1.5 points

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. EHS observed tub of flour with no label. CDI PIC placed label on flour. -0 points

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. EHS observed a tub of flour with flour scoop completely submerged in flour. CDI PIC removed scoop. -.5 points

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 remove pizza from conveyor oven and make bare hand contact with pizza crust while transferring to to-go box. CDI-Discussed procedures for limiting bare hand contact with RTE foods and glove usage with PIC. Hands rewashed and gloves donned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 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 one container of diced ham and two containers of Italian sausage with discard date of 10/22/23. CDI-PIC voluntarily discarded food. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed pizza flour in large bin without label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without fly fan or screen during inspection. Recommend that facility obtain fly fan or magnetic mesh fly screen for back door.

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 chicken wings cooling from ambient in WIC at a rate insufficient to reach 41 F within 4 hours. CDI - PIC separated wings into multiple uncovered containers and wings began rapidly dropping towards 41 F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 open pack of anchovies without date mark. PIC stated that anchovies were opened yesterday. CDI - PIC added date mark. 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 pre-cooked meatballs in facility that were opened on 5-29. Observed multiple items such as anchovies, Philly steak, and ham that were date marked for 8 days. CDI - PIC voluntarily discarded meatballs and updated incorrect date marks. VR. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. -Pf. Facility did not have variance approval available in the facility. CDI - EHS sent variance approval to PIC who printed a copy to keep in the store.

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 wings cooling in deep, covered plastic container in WIC at an insufficient rate. CDI - PIC moved wings to multiple uncovered containers and will adjust methods to rapidly cool food in the future. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no thermometer available during inspection. VR.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low reach in at prep line. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at hand sink across from 3-compartment sink. CDI - PIC replenished with hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed heavy food debris on prep counter station above can rack from previous night. CDI - Prep counter thoroughly cleaned during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies between prep sink and 3-compartment sink.

3-304.14 (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer registering between 0-50 ppm quat solution. CDI - Solution remade and recorded at 200 ppm. 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 heavily soiled wiping cloth on prep counter. CDI - PIC removed wiping cloth.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at lowboy reach-in unit. Observed missing toilet tank cover inside employee restroom.

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 beverages co-mingling with retail foods on shelving units inside walk-in cooler.

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 employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

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 facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

5-202.12 Provide at least 100F water at handsinks. Observed hand sink by the pizza oven at 84F. Recommend to have plumber come to fix the hot water. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee pouring banana pepper juice down the hand sink located by the 3 comp sink. CDI: EHS intervened and explained to employee that hand sinks are only for hand washing. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of chicken in the prep unit at 42F and 45F. PIC stated it has been in there over night and has not been removed this morning. CDI: items were voluntarily discarded. REPEAT VIOLATION -3- *If cold holding is out the next time, an RCP will be implemented to make sure facility achieves long term compliance.*

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed facility does not have TPHC procedures for the pizza sauce in place when asked upon. VR within 10 days. -1.5-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed some cans of pizza sauce dented but stored with the good cans. CDI - Items separated to be returned for credit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed chicken, steak, beef sausages, Italian sausages, meatballs, and sliced tomatoes maintaining temperatures above 41F. The chicken, steak, and beef sausages on prep top were overstacked (top portion 44F-45F, bottom portion 40F). Ambient air temperature is 39F. CDI - The top portion of the overstacked items were voluntarily discarded. All items in the bottom reach-in were voluntarily discarded. VR to be done by 3/14/21 for long term compliance.

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. REPEAT. Observed scoops stored with handles inside food (tomatoes, cheese, sausages).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine stored in reach-in unit above food. No signature needed due to COVID-19 guidelines.

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 twice. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked wings and several sauce bottles of ranch and alfredo maintaintaining temperatures above 41F. Bottles of ranch and alfredo were sitting out at room temperature. CDI - Wings voluntarily discarded. Ranch and alfredo bottles were taken to WIC for cooling.

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. Observed facility able to provide variance approval letter and written procedures, but observed pizza sauce not time stamped. Once time stamped, observed time stamp timed for more than 10 hours. Facility can keep their pizza sauce out at room temperature for only 10 hours, as stated in the variance approval letter. CDI - Time stamp corrected.

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 scoops in prep top unit with handles inside all food items. Keep handles out of food.

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. REPEAT. Observed handsink at prep line needing to be recaulked to wall.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no one certified as a food protection manager present during entire inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed Italian sausage at 44F and beef sausage at 47F in reach-in unit. Items had been in unit overnight and had not been taken out. CDI - Items 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 REPEAT. Observed variance approval letter for pizza sauce sitting out at room temperature for 10 hours, but pizza sauce did not have beginning and end times labeled. CDI - Item was properly labeled with beginning and end times.

VOID

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. REPEAT. Observed back handsink by the prep line needing to be recaulked to the wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in the bottom of the make line cooler between 42F - 44F. The ambient air temperature of the bottom of the cooler is 44F. See temperature chart. A container of spinach alfredo sauce and a container of ranch were being stored in the small rack above the counter. See temperature chart. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. The ranch and spinach alfredo were moved back to the cooler. The cooler temperature needs to be adjusted. VR- A verification visit will be made to facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired. -P Observed chicken poppers in the bottom of the make line cooler that had been opened yesterday and had no date mark. Two containers of cheese and a container of meatballs were all dated 4/3 - 4/10, giving these items an 8 day shelf life. A container of spinach alfredo sauce was dated 3/30 - 4/6, the spinach sauce was dated for 8 days and had passed the 7 day mark. Ensure all employees are aware day 1 is the day of preparation. CDI- Chicken poppers dated and cheese and meatballs date was changed to reflect 7 days. The spinach alfredo sauce was 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 pizza sauce on the counter that had been placed there at 10:00 AM but had no discard time. A discard time of 10 hours must be put on pizza sauce when placed on the counter at room temperature. CDI- Correct discard time placed on pizza sauce. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label and one spray bottle of sanitizer with a label that was no longer legible. CDI- Bottles labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed an accumulation of food debris/residue on the green racks in the walk in cooler. Cleaning 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 the back handsink near the prep line in need a being recaulked to wall. Repeat violation.

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 two food employees recontaminating hands after washing. CDI- Employees directed to rewash hands.

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 a container of tomato sauce labeled for 12hrs instead of 10 hrs as stated in the written procedures. CDI- PIC changed expiration time to 10 hours, since the starting time was known.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking on the dish rack. Allow dishes to be spread apart to air dry.

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 the back handsink near the prep line in need a being recaulked to wall.

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 food employee touching pizza after coming out of pizza oven. CDI Pizza was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in unit below pizza station holding above 45 degrees. Observed 3 containers of cheese, 2 containers of chicken, 2 containers of Italian sausage, observed 3 containers and 1 large container of beef, 1 half pan of chicken, and 2 large containers of chicken tenders cold holding above 45 degrees. CDI Product was voluntarily discarded; please see attached pictures. Also provided product disposition form. VERIFICATION REQUIRED

8-103.12 Conformance with Approved Procedures - P,PF Observed tomato sauce that has a variance shelf life of 10 hours not being marked with a begin and end time. CDI PIC marked product.

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 dented cans comingling with food ingredients. CDI PIC removed cans and placed in section for refuse.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while performing food preparation. Make sure to have food employees remove all jewelry other than a plain wedding band when performing food preparation.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils and equipment being stored on containers on drying rack with minor food debris in it. Make sure to increase cleaning frequency and ensure clean equipment is being stored in a clean, dry location.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacing/resurfacing. No longer able to properly clean and sanitize. Make sure to replace/resurface.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink caulk loosening. Make sure to keep in good repair. REPEAT Points not deducted due to hand sink still attached. If seen in next inspection where hand sink is hanging off points will be deducted.

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 floors in front of ware washing starting to crack. Make sure to keep in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee water bottle being stored on food preparation counter while tomatoes were being cut. CDI Bottle was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat wings being stored under unwashed tomatoes and mushrooms. CDI PIC will rearrange. 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 tomato sauces held at room temperature not being marked with begin or end time on some containers, and some containers no end time. CDI Explained to PIC have to be marked with begin and end time. Due to facility going through rush recently all product was just now placed in time so able to keep.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle not labeled. Make sure to label all working containers. CDI PIC will label bottle.

3-502.11 Variance Requirement - PF Variance requirement is to have a variance letter at all times available at food establishment so regulatory authorization can review it as per agreement. Did not observe variance letter at establishment. CDI Spoke to PIC and explained required to have letter at all times; will follow up.

4-501.11 Maintain equipment in good repair. Observed splitting gasket on reach in unit below make line. Observed shelving starting to rust. Keepin good repair.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink caulk loosening. Make sure to keep in good repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entering food establishment, did not observe the PIC with a food protection manager certificate.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Spoke to several food employees, not a clear system in place for health policy. Could not show health policy and food employees could not name symptoms/illnesses. VERIFICATION REQUIRED

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 PIC not using a protective barrier to turn off faucet. CDI PIC rewashed hands and discussed proper cleaning procedure.

| 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above chicken wings. CDI Items were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and pepper slicer with food debris and build-up. CDI Items were moved to warewashing. REPEAT VIOLATION.

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 containers of ham, chicken, italian sausage dated marked for 8 days. CDI PIC relabeled all stickers. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 dented cans throughout faclity. Need to have a designated area for refuse.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin for food employees with no lid. Make sure to obtain a lid.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.**Share facility, will notify other establishments.**

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered personal drink stored on top of back prep unit.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf . Observed tomatoe dicer, can opener, and vegetable slicer soiled with debris. CDI items moved for cleaning.

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 italian sausage, sausage, ham, peperoni, canadian bacon, and tomatoes dated for 8 days. CDI PIC started changing dates.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Repeat.

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 multiple cans that were dented stored with cans in good condition on can rack. CDI items moved to a separate location.

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 handles of scoops stored inside of food at the prep top.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on duty.

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 one container of spinach alfredo not date marked on front line CDI discarded. Also noted all items to be held 7 days are date marked for 8 CDI by instruction. -0 points

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 and ham cooling in tightly covered containers CDI all items vented by opening containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live fly in back service area. -0 points-

5-202.12 Provide at least 100F water at handsinks.-Pf Arrived to find no hot water at either kitchen handsink. PIC said they were using restroom for handwashing. CDI - I had PIC prop door open to restroom for handwashing without recontaminating hands by opening door. Then PIC called owner who is sending someone to repair immediately. Meanwhile, PIC was able to turn on front handsink hot water from beneath, although that caused the water line to leak on the floor. She also was able to turn back handsink on with a screwdriver, as faucet was broken. Plumber arrived during inspection and began repair.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer available for use in measuring temps of items such as thin sliced pepperoni and diced tomatoes. VR - verification required. Will return May 1 to ensure compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three live flies in make area of kitchen.

4-501.11 Maintain equipment in good repair. Observed split gasket at pizza make cooler.

5-205.15 Maintain a plumbing system in good repair. Observed back kitchen handsink with broken hot water faucet - PIC had to use screwdriver to turn on and off.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC had limited knowledge of employee health policy; could not find written policy. CDI - Reviewed health policy with staff and left employee health policy agreement with PIC.

General Comment:2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food emplyee was wearing rubber bracelet in kitchen.

2-102.12 Certified Food Protection Manager - C. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed date marking was for 8 days (2/2 thru 2/9 or 2/1 thru 2/8) rather than for 7 days. Date placed into service counts as day number 1, so add 6 to that number if foods are held at or below 41F. For foods which are held above 41F and at or below 45F, only 4 days are allowed - so add 3 to the date on which prepared.

4-302.12 Food Temperature Measuring Devices - PF. Have thin probe thermometer available for use in measuring thin foods such as pepperoni. Observed no thin probe thermometer. VR - verification required. Will return Thursday 2-13 to ensure compliance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed split gaskets on all doors to bottom of pizza make cooler.