JET'S PIZZA #10

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 cooling from night before in WIC above 41 missing cooling window. CDI - PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed FT unit with pizza sauce and cheese cold holding above 41. Ambient temperature of unit is 45 on the bottom of unit. PIC stated they hold product in bottom over night and moved to top of unit in the morning. Top of unit is CH 41 and below. PIC stated they will call maintenance to come out and fix unit. PIC shall not hold any TCS items in bottom of unit. Marinara sauce will be worked out of the top of the flip top. EHS will be back on site within three days to verify cold holding unit is working properly and cold holding 41 and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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). Observed salami, sausage and ham prepared yesterday without a date mark. CDI - date marking added For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinara sauce, cooling in deep plastic containers, stacked with tight fitting lids. PIC stated they will invest in metal pants and cool in freezer for first 30 minutes to induce, rapid cooling. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings and drinks stored on and above food product for sale. CDI - PIC moved to prevent contamination

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

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 tomatoes, pizza sauce, and house-made ranch cooling at rates too slow to meet cooling parameters in walk-in cooler. PIC stated product prepared between 12pm-1pm. See temp chart and violation #33 for more details. CDI: PIC moved products to reach-in freezer for rapid cooling.

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 pizza sauce cooling in covered plastic insert pans and house-made ranch cups cooling with lids on. CDI: CDI: PIC moved products to reach-in freezer for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged QAC test strips at 3-compartment sink. CDI: PIC purchased QAC strips during inspection.

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 can opener holder soiled with food waste. CDI: Sent to be re-W/R/S. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sticky residue on wall behind dough prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand wash sink. CDI..Sink was cleaned out.

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 deli meats with incorrect date. CDI.. items were voluntarily discarded. 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 . 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying equipment with a brown paper towel after equipment had been w/r/s

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on shelves throughout facility

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 employee washing equipment and utensils in 88F.CDI water was remade to 115F

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 thick build on shelves in WIC..Also observed doors of RIF are in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observe employee phone propped up against clean container's..

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker residue. CDI. Facility will remove sticker residue. 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 .

4-501.11 Maintain equipment in good repair. Observed leak in WIC. Pizza dough was moved from area. No food was compermised.

5-205.15 Maintain a plumbing system in good repair. Observe leak at 3 comp sink.PIC ensured EHS plumber wins called out on July,2nd.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed several full pans of buttermilk ranch dressing and Greek dressing above 41F. CDI..PIC voluntarily discarded items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of cleaning product. CD..PIC labeled bottle. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly capped containers of dressing not being cooled properly. EHS and PIC decided that the containers should remain uncapped while cooling or placed in Tall RIF. CDI.. PIC moved newly prepared containers of dressing to the Tall RIF to quickly cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 squeeze bottle’s without lables

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 two plastic tubs of pizza sauce with temperatures above 41F opened from a can the day prior. PIC stated that the items were placed in WIC to cool yesterday. CDI: PIC voluntarily discarded pizza sauce. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaning chemicals in two spray bottles without labels. CDI: PIC labeled spray bottles with chemical names.

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 two deep, plastic containers with tight fitting lids holding pizza sauce that was prepped the day prior. Products were above 41F. EHS discussed better cooling methods with PIC. CDI: PIC voluntarily discarded sauces. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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 dust accumulating on ceiling around air vents. Keep clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one light bulb under hood not working. Change bulb.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 47 and sauce at 45 in pizza flip tops. PIC stated they had turned on the coolers and not waited for the coolers to cool completely before putting food in cooler. CDI - Food was moved to WIC to cool. REPEAT. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed can of sauce on floor that PIC stated had been used as a doorstop for WIC door. CDI - Can was moved off the floor and PIC was informed not to use food as a doorstop.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting board at prep area. Needs replacing or resurfacing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on one dumpster. Needs repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee folding pizza boxes handle phone and proceed to fold more boxes without washing hands. CDI - EHS asked employee to wash hands.

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 black residue and build up and food crusted on deep dish pans and wing pans stored as clean. CDI - Pans were removed to be washed/rinsed/sanitizer.

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 pizza sauce and mozzerella in flip top at 47 F. Observed shredded cheese in flip top at 45 F. CDI - PIC stated cheese and sauce had been moved from other coolers to the flip top approximately an hour ago. Food was moved to WIC to cool. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed marinara in cups at 51F. Cups were in reach in and cooled to 50 in 25 minutes. CDI- Cups were moved to WIC to cool more rapidly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee beverages on shelf with food and observed employee phones on counters. CDI - Phones were moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at 43 F, hamburger at 44 F, and shredded cheddar at 43 F in flip top cooler. Observed cups of marinara sauce stored on counter at room temperature. No time was marked and facility stated standard procedure is to keep foods cold and that cups would be moved back into a cooler and not discarded. CDI- Flip top was left open for a large order. Foods were moved to quickly cool in RIF. Marinara was moved to cool and TPHC form was provided and procedures were discussed if PIC chose to use this process. Facility had no papers stating sauce is held on any time limit. REPEAT.

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 wiping cloths out on counter. REPEAT.

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 scoop handle in sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 lids for deep dish pizza stored on a low shelf with debris build up.

4-501.11 Maintain equipment in good repair. Observed handle missing on salad station flip top. Needs replacement.

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 wall and floors in dish area with debris build up. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and cheese in make table at 45 F and ham at 46F. CDI - PIC stated that the make table had been left open during the lunch rush so food had warmed. Food remained in make table and cooled was allowed to cool. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths sitting on prep surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in gaskets of reach in. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped chicken, ham, and diced tomato prepared on 04/11/21 being held above 41F in make table. PIC stated product was placed out @11am. EHS recommended closing lid when not in use. Store AC currently running high - unit labeled with sticker "designed to function in 86F or less." Ambient air temp 35F in unit. All other foods in bottom of unit within temperature parameters. CDI: PIC voluntarily discarded product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in facility at time of inspection. EHS will return within 10 days to verify facility obtained QAC test strips. VERIFICATION REQUIRED.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed several large plastic insert pans on shredded mozzarella cheese not cooling properly in walk-in cooler- product temped 50F and approx. 65 min. later temped 50F. CDI: Education provided and PIC spread out product and removed lids from containers. Observed ham cooling in make table at 66F. PIC stated product was placed in make table 20 minutes ago(approx. 2pm). PIC moved product to walk-in cooler for rapid cooling, but put a lid on the product. Product temped 59F approx. 65 min. later. CDI: Education provided and PIC uncovered product.

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 several large plastic insert pans of shredded mozzarella cheese cooling in walk-in cooler stacked 5 deep and covered with lids. Observed plastic insert pans of ham cooling in make table. CDI: Education provided, cheese containers spread out and lids removed, and ham placed in walk-in cooler for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-tip thermometer in facility at time of inspection. EHS will return in 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed pizza cutting board heavily scored. 4-501.11 Maintain equipment in good repair. Observed both can opener and can opener holder in poor repair- heavy rust buildup. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup along gaskets in both large and small make tables. Observed food waste buildup on shelves in walk-in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed all paper towel dispsensers missing covers causing dust/food splash accumulation throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of sauce in the prep top unit at 50F. PIC stated that the prep top unit had just broken. Sauce had been sitting in the unit for 15 minutes. CDI- PIC moved items to the walk in cooler for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a prep top unit down during the time of the inspection. Observed a container of pizza sauce in the unit at 50F. Sauce moved to walk in cooler. Maintanence crew arrived during the inspection to start the repairs the unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in the facility. VERIFICATION REQUIRED BY 1/20/2020.

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 pizza sauce splattered on the wall near the oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main pizza prep cooler holding pepperoni at 45, diced sausage at 45, sliced ham at 45, and diced tomatoes at 48. All foods except tomatoes had been in prep cooler less than 4 hrs were moved to walk in cooler to chill, tomatoes were voluntarily disposed of by PIC. Air temp in this cooler make table observed at 43 degrees. PIC will have cooler serviced as needed. Observed diced chicken in make table of other pizza prep cooler at 45. Air temp in make table of this cooler observed at 58 degrees. PIC said they had not turned on cooler properly this morning. CDI- Chicken had been in cooler less than 4 hrs, was moved to walk in cooler to chill. Will follow up that these two coolers are properly cold holding, coolers are not to be used for TCS items until serviced/ cold holding properly.

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach spray bottles stored directly above open pizza boxes. CDI- Spray bottles moved to chemical storage area.

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

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 can opener blade rusty. Needs replacing. Can opener removed from service until blade can be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers needing better cleaning of build up.

6-202.14 Toilet Rooms, Enclosed - C Employee restroom door needs to have a self closing device. (repeat)

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC wash hands, handle phone then wipe hands with paper towel before attempting to handle pizza dough. Phones can be a source of contamination, hands should be washed after handling personal phones. CDI- PIC washed hands properly.

7.202.11 Restriction-Presence and Use - PF Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT shall be allowed in a FOOD ESTABLISHMENT. Pf Observed a gasoline container holding some gas stored on shelf near back door. CDI- PIC removed gas container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of pizza prep cooler needing cleaning of build up on walls. Observed hood vents above pizza oven needing cleaning of dust build up.

6-501.19 Closing Toilet Room Doors - C Employee restroom door needs to have a self closing device. (repeat)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed some areas of ceiling needing some cleaning of dust build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling light above pizza prep table with no cover, worker said they temporarily removed cover to have it cleaned. Be sure light is covered. (repeat)

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands at 3 comp sink using soap and towels from handsink. CDI- Corrected by instruction.

5-205.11 Maintain access to handsinks. -Pf Kitchen handsink in hallway has broken handles, not usable. Have sink repaired ASAP. Will follow up within 10 days that handsink is repaired. Employees are using dish area handsink for now.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed veggie dicer stored as clean with onion bits and debris in the blade gaurd and blades. CDI- Dicer placed in 3 comp sink for re-washing.

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 some cut ham and diced tomatoes from 2 days ago in prep coolers/ make tables that were not date marked. Observed thawed cut chicken and salami from yesterday not date marked. CDI- All foods properly date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. Will follow up within 10 days that an approved stem thermometer is available. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in prep coolers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint. CDI- Employee put on a hat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tight stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed pizza boxes stored face up, not protected. Need to store face down or use other effective means to protect food contact items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on dish racks above 3 comp sink and on storage racks in walk in cooler. Need better cleaning.

6-501.19 Closing Toilet Room Doors - C Employee restroom door needs to have a self closing device.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling light above pizza prep table with no cover, worker said they temporarily removed cover to have it cleaned. Be sure light is covered.

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 slices of pizza held on time but the times were not marked. CDI - correct times were marked.

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

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

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and prep unit gaskets.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored with facility food in the walk in cooler. Keep personal food below facility food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed pizzas held on time but the times were not marked. CDI - times were marked.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed 2 containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the drawer cooler and the reach in freezer. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed pizza cutting board to be heavily gouged. Replace or resurface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black growth in prep unit gaskets. Clean. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on waste receptacle in employee restroom used by women. Provide.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas by the slice being held using TPHC without a time stamp. CDI- Instruction provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black growth on interior of pizza prep unit. Clean. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed QUAT sanitizer concentration in 3-comp sink to be slightly low. CDI- Sanitizer was re-made to the correct concentration.

4-501.11 Maintain equipment in good repair. Observed split gasket in TRUE freezer. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black growth on pizza prep unit gaskets. Clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash receptacle in employee's restroom used by female employees. Provide.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster's door to be open. Keep dumpster doors closed.

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 PIC unable to provide written procedures for the pizza held using TPHC. VR- provide this information by 3/6/15.

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 bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint.

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

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 Replace or resurface the cutting board used for salads and sandwiches. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed pizza pans with corrosion.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut tomatoes and ham above 45F in the top of the prep unit. Observed cut tomatoes above 45F in the walk in. CDI - instructed employee not to stack too high

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of glass cleaner on a prep table next to the flip top cooler next to the pizza pans. Store chemicals below prep surfaces.

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 cooling cut tomatoes covered in the walk in. CDI - cover was removed.

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

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. - Keep utensil handles out of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris under the cutting board at the salad station. Observed food debris on the walk in cooler shelving.

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 a greasy film on the floor. Observed standing dirty water in the dish washing area.

The person in charge must provide documentation of an approved employee health policy or demonstrate knowledge of all required 5 parts. The PIC was unable to provide an employee health policy. Return visit required.

Properly store chemicals away from food or single service. Observed cleaner with bleach stored with pizza boxes and sauce (REPEAT). CDI by moving.

Food.employees are only permitted to wear a plain wedding band. Observed an employee wearing a bracelet.

Separate the plastic food containers to air dry. Provide a clearance or splash guard to protect utensils next to the handsink.

Clean inside the pizza prep cooler.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must provide documentation of an approved employee health policy or otherwise demonstrate knowledge of the employee health policy. Observed PIC unable to locate the employee health policy or to recall the policy and staff members not trained on the employee health policy.

2-401.11 Eating, Drinking, or Using TobaccoProperly store all employee drinks so as not to contaminate food or utensils. Observed an employee cup of water stored on the middle shelf of the reach in freezer and an employee water bottle stored on the prep table while folding pizza boxes (moved).

2-301.12 Cleaning ProcedureRemember to turn off the sink faucet handles without re-contaminating hands. Observed employee turn off faucet handles using washed hands. Advised to use paper towels to turn the handles. CDI- education.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer for use during operating hours. Observed no sanitizer pre-mixed and prepared for use. Sanitizer was prepared during inspection and PIC was trained on how to use test strips.

7-201.11 Separation-StorageProperly separate chemicals from any food or utensils. Observed a spray bottle of glass cleaner stored with granulated garlic and pizza boxes. Also observed chemical spray bottles stored on the same shelving with clean utensils (moved).

3-304.14 Wiping Cloths, Use LimitationProperly store wiping cloths in sanitizer in between uses. Observed wiping cloths in the dishwashing area.