HUNGRY HOWIE'S PIZZA

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events. CDI: EHS provided copy.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of whole tomatoes being stored in walk in cooler in which box contained one tomato with organic growth build up on skin. CDI: PIC discarded adulterated tomato.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of shredded cheese and sliced tomatoes being held in pizza prep top cooler, a container of steak in pizza prep drawer cooler, and a container of pepperoni and 12 bags of shredded cheese being held in pizza prep reach in cooler all being held above 41F. See temp chart. PIC voluntarily discarded all items. VERIFICATION REQUIRED to ensure cooler is maintaining foods at proper temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 containers of grilled chicken and one container of steak being held in pizza prep cooler all date marked 7/24, 4 days past their expiration date. CDI: PIC discarded all items. REPEAT. EHS advised PIC that future repeat violation of date marking could result in the implementation of a risk control plan.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using alcohol based Purell food contact surface sanitizer without test strips available to measure concentration level. VERIFICATION REQUIRED

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of grilled chicken date marked 4/2 being stored in pizza flip top cooler and two containers of cooked steak date marked 4/3 in pizza reach in cooler. Both items were past their expiration. CDI: PIC voluntarily discarded both items. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed cut tomatoes being stored in prep flip top cooler in which PIC stated he cut himself and were not washed prior to use. Wash produce prior to use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility utilizing sanitizers in a spray bottle for their prep counters in which the active ingredient is alcohol. PIC stated no test strips were available for this sanitizer. VERIFICATION REQUIRED to ensure facility either obtains alcohol test strips or switches to a different sanitizer in which they have test strips for.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing being stored on top of packages of single use containers. CDI: PIC relocated employee clothing to a designated area.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of sausage being stored in pizza make top cooler date marked 7/28, 3 days past its expiration. CDI: PIC discarded sausage. REPEAT. Observed a container of traditional wings and a container of boneless wings being held in pizza prep drawer cooler without date marks. CDI: PIC stated items were opened and portioned this morning and date marked containers.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 96F in 3 compartment sink while utensils were being washed. CDI: Hot water was added to wash solution which increased temperature to 111F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed in clean storage area by the 3-comp sink big clear plastic containers soiled with flour, dough, and other food debris and residue; Observed clean yellow bottles soiled on the inside and outside w/ sticky food residue. -CDI-PIC w/r/s all food utensils. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 a variety of TCS food items pass the seven day expiration time in the WIC, Salad prep line and Salad reach-in cooler. -CDI- PIC voluntarily discarded food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed cornmeal container w/ no label-CDI-PIC placed proper label.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed a handful of dead German cockroaches underneath the 3-comp sink , underneath hard to reach areas and not hard to reach areas of equipment not stuck in traps left over time w/ out being cleaned up. Observed a live German cockroach underneath 3-comp sink. Per PIC, they are aware of the cockroaches and have notified pest control; no contamination observed.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed several clean bread pans not being kept inverted above the bread prep table and above the Flip-top prep line.-CDI-PIC rearranged properly bread pans. 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 in clean storage area by the 3-comp sink , utensils kept in a soiled container.-CDI-PIC w/r/s utensils and container.

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 not in use single-use/service articles ( out of original packaging)being stored very close to the can wash area that can easily get splashed on by contaminants; location should be reconsidered. No contamination observed. -CDI-PIC relocated articles onto a top shelf. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed in dry storage area behind the dough mixer ( not in use ) single-service/use items not in original packaging nor inverted. No contamination observed. -CDI-PIC placed items in a bag to keep them covered.

4-501.11 Maintain equipment in good repair.Observed WIC gasket in need of repair; from the outside can see the inside of WIC due to lack of gasket in certain areas of the door parameter. Repeat

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 lower shelves under the bread prep table soiled w/ a large amount of flour and food residue and debris. Observed in the interior surface of the flip top prep line reach-in cooler water accumulated in a small pool; no contamination observed-CDI-Food items in reach-in cooler relocated to a top shelf. Observed through out facility reach-in cooler and reach-in freezer surface in need of cleaning. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a large amount of waste w/ exposed food left overnight next to the back door. Per PIC, food employee couldn’t make it to the dumpster because of the rain last night. -CDI-PIC took all waste to the trash receptacle .

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

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 wire shelf in rear of store and dough mixer with food and debris build up.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Left copy of written procedures with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of cut lettuce in prep top from day before lacked date mark. Lettuce discarded. 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 Pre-cooked wings from prior day with incorrect date marked. Date mark corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pre-cooked wings and shredded cheese on floor in walk-in. Products moved to shelf.

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 bags of pre-cooked bone-in wings in WIC and RIC Drawer without a date mark. PIC called employee and verified that commercial bag was opened last Sunday. CDI - date mark was added to wings. Third consecutive repeat for date marking. If no improvement is made establishment could be placed on a Risk Control Plan. 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 spray bottle of oil with no label. Observed unlabeled container of cornmeal. CDI - Both items were labeled.

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 2 soiled wiping cloths stored on the pizza oven and on prep table. CDI - Wiping cloths were removed. No point escalation due to improvement.

5-205.15 Maintain a plumbing system in good repair. Observed back area of dry storage puddled with water due to the leaking hot water heater. Observed leaking from the faucet of 3 compartment sink.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed person who is not an employee at this facility enter through back door. Person entered kitchen, washed hands, took sauce cups, and closed open prep tops before waiting in back area for their pizza. Person left the facility shortly thereafter. No contamination was observed. CDI - EHS reminded PIC that only persons necessary to the food establishment operation shall be allowed in the kitchen or food storage areas. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee use clean hands to turn off faucet after washing hands. CDI - EHS reminded employee to use a paper towel to turn off faucet. Employee re washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife with food residue stored in knife box. PIC stated that knife box is for clean knives. CDI - knife was removed to be re washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed portioned bags of pre-cooked bone-in wings in WIC without a date mark. PIC called employee and verified that commercial bag was opened last Sunday. CDI - date mark was added to wings. Points reduced from prior inspection due to improvement. 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 .

3-304.14(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 soiled wiping cloths stored on top of sanitizer bottle and prep counter. CDI - wiping cloths were removed to soiled linen container.

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 box containing clean linens stored on floor by can wash. CDI - PIC moved linens to 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 drink stored on shelf above prep table. Observed employee drink stored over food in reach in freezer. CDI - PIC removed drinks.

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 PIC present during inspection is not a certified food protection manager.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and then use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS educated employee and directed employee to re-wash hands and use paper towel to turn off faucet. Hands re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed string cheese registering at 45 F inside reach-in unit; product left inside over night. All other foods recorded at < 41 F. CDI - Product voluntarily discarded.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed several TCS foods such as italian sausage, traditional chicken, boneless chicken, feta cheese, pepperoni and pizza sauce without date marking. PIC confirmed first use dates of 12/26 & 12/27. CDI - All products date marked. 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. 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/BOPsSNUajYs. Observed sliced ham with incorrect date of 12/17. CDI - PIC correctly date marked product.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing sanitizer stored above butter, bbq and asian sauce on shelving unit. CDI - Sanitizer removed.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright pepsi beverage refrigeration. Repair/replace.

REPEAT: 6-501.19 Closing Toilet Room Doors - C Self closure device removed/missing from restroom door. Door no longer self closes.***Points scaled back as facility has ordered hinge/door closing hardware and awaiting for installation.

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles near back door and several holes on wall behind pepsi refrigeration unit. Repairs needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 3-comparment sanitizer solution at 0 ppm quat. It was discovered that the sanitizer chemical is not dispensing out of its source container. PIC instructed to contact Sink Rite for repairs. CDI - Facility manually made solution, recorded proper concentration of 200 ppm quaternary solution. Facility instructed to discontinue use of dispenser until repairs have been made. 3-DAY VERIFICATION REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of pizza sauce inside walk-in cooler with out date marking. PIC confirmed that the product was left over from yesterday. CDI - Product date marked.***No escalation in points due to significant improvement from previous inspection. 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. 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/BOPsSNUajYs. Observed cupped pepperoni (6/16) and sausage (6/12) past 7 day requirement. Also observed no thaw date on container of steak. PIC confirmed pull date for this item. CDI - PIC date marked steak and voluntarliy discarded other foods.

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 unlabeled spray bottle. PIC and employee present confirmed its contents as H2O. CDI - Bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present during inspection.

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 multiple heavily soiled wiping cloths laying on equipment surfaces throughout kitchen area. PIC noted wiping cloths are replaced daily. Once a wiping cloth has been used and is soiled, place the wiping cloth into sanitizer if it will be used again or remove it to soiled linen. Do not use unclean wiping cloths with spray sanitizer to wipe down equipment.

REPEAT: 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 clean seasoning shaker lids stored inside an unclean plastic container on clean dish rack. Store clean items in clean containers to prevent contamination. CDI - Utensils removed to 3-compartment to be re-W/R/S.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes of single service portioned cups and lids stored inside employee restroom. Items in storage for inactive food truck parked on premises. CDI - All items removed from restroom.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright pepsi beverage refrigeration. Repair/replace.***No points deducted due to different area observed.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed leak from middle basin of 3-compartment sink drain connection. Repairs needed.

REPEAT: 6-501.19 Closing Toilet Room Doors - C Self closure device removed/missing from restroom door. Door no longer self closes. Repairs needed.

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles near back door. Repairs needed.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC present during inspection unfamiliar with employee reporting requirements and documentation, unaware of variance and of variance requirements, and with priority item violations during inspection. CDI by education of PIC regarding Variance, employee health and reporting requirements, and correction of priority temperature violations. PIC located copy of variance after phone call to GM.

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 PIC present during inspection is not a certified food protection manager.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unfamiliar with employee reporting agreements, unable to locate agreements on site, and unable to locate or access agreements through computer system. CDI - education of PIC. Written copy of employee health reporting agreements left on site and signed by employees present during inspection. REPEAT

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. CDI by education of PIC. Written copy of procedures along with flyer left on site during inspection. 0 point deduction.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed employee wash hands and then use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS discussed with employee and directed employee to re-wash hands and use paper towel to turn off faucet. Hands re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed plastic pans of chicken and bag of chicken wings sitting out of refrigeration in kitchen not in active use or in active preparation. PIC noted that employee who was working with items left for delivery and left food out. Chicken observed to be 60f and wings at 64f. CDI - both items placed into refrigeration to cool back to 41f. Do not allow food to sit out at room temperature .

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 on date marking please visit: http://meck.co/FoodSafety. Observed pan of sliced turkey and pan of salami kept on site longer than 24 hours in flip top portion of pizza prep cooler with no date marking present. CDI - salami discarded as prep date unknown and sliced turkey date marked as PIC prepared earlier in day. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed case of pizza dough mix stored directly on floor of WIC. Do not store food on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food items wearing rubber bracelet on wrist. Remove watches and bracelets from wrist when handling food.

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 multiple heavily soiled wiping cloths laying on equipment surfaces throughout kitchen area. PIC noted wiping cloths are replaced daily. Once a wiping cloth has been used and is soiled, place the wiping cloth into sanitizer if it will be used again or remove it to soiled linen. Do not use unclean wiping cloths with spray sanitizer to wipe down equipment. REPEAT

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 clean utensils stored in unclean containers on clean dish rack. Store clean items in clean containers to prevent contamination. REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright freezer. Repair/replace. Observed detached gaskets preventing sandwich cooler reach in doors from fully closing. Repair. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak from middle basin of 3 part sink drain connection. Repair.

6-501.19 Closing Toilet Room Doors -C Self closure device removed/missing from restroom door. Door no longer self closes. Repair. REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed waste receptacle is not covered in employee restroom used by female associates.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles near back door. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on top of bags of flour in kitchen area. Store personal items away from food.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed no employee health policy available in unit and PIC unable to access during visit. PIC unable to describe all reportable illness and symptoms during visit. CDI - Employee Health Policy left on site by EHS and discussed with PIC during visit.

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 cut tomatoes cooling in reach in cooler at 53f at beginning of inspection remaining at 53f 30 minutes later. Cooling rate of 0 degrees per minute. CDI - PIC spread onto pan and relocated to walk in cooler to quickly chill to 41f.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed various multi-day products in line coolers with no date marking including deli meat, open bulk shredded cheese, and string cheese. CDI - PIC corrected. Ensure all TCS foods that are opened or prepared and kept longer than 24 hours have a date mark.

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 cut tomatoes in deep plastic pan covered with lid cooling in line reach in. CDI - PIC spread tomatoes into shallow pan and placed into walk in to quickly chill. When cooling food, use methods that allow air flow around the food to quickly cool it. Do not pack food into deep lidded containers while cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard not wearing beard restraint while handling food. Employee is wearing mask to prevent the spread of COVID-19 but beard is long and curling around the mask rendering it ineffective as a restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on surfaces in kitchen area. Once a cloth is used and soiled, either place it into sanitizer to be used again or remove it to soiled linen receptacle.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed metal bowl used as scoop laying inside of bulk cornmeal. Scoops for food products must have a handle and be stored so that the handle does not contact the food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean pizza cutters and various other small wares stored in unclean containers on clean utensil rack. Store clean utensils in clean containers. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board surface on prep cooler with heavy wear and numerous deep cuts. Repair or replace. 4-501.11 Maintain equipment in good repair. Torn/damaged gaskets on upright freezer. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed sticky residue and/or dark buildup on exterior surfaces of food containers stored as clean and on handles of pizza cutters. Observed buildup on back area metal shelving. REPEAT

6-501.19 Closing Toilet Room Doors - C. Self closure device missing from door to restroom in kitchen. Door does not self close. Replace self closure mechanism on restroom door.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed partially consumed pepsi and bottled water with screw cap lids and partially consumed employee meal on prep table in kitchen area immediately adjacent to slicer and above utensil storage. Employee food and beverages should be consumed only in designated areas away from food, equipment, and utensils. In use beverages should have a lid and straw and be stored away from food and food contact surfaces. CDI - manager discarded food items and relocated beverages to designated employee food storage area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Case of unwashed bulk bell peppers stored on top shelf in walk in cooler directly above fully cooked pizza toppings. CDI - peppers relocated to shelf below ready to eat food items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles holding sauces in use with no identification present. Label all working containers with the common name of the food. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT Flies present in facility and back door not fully closed with gaps present around perimeter sufficient for pest entry. Ensure back door remains fully closed to prevent fly entry. Contact PCO for fly control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plastic pans stored stacked together wet. Air dry pans prior to stacking together. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean pizza cutters and dough rollers stored in unclean white buckets at dish area. Store clean utensils in clean containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Significant residue buildup present on metal storage racks in back area near sink and dry storage area. REPEAT Clean shelving as needed to prevent buildup.

5-205.15 Maintain a plumbing system in good repair. Plumbing under 3 part sink dripping water needs repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Litter and debris buildup present inside dumpster enclosure. Remove items and clean dumpster pad in order to prevent pests.

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. Damaged/missing floor tiles at back door area no longer easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Buildup and debris accumulation present on floors in back room near walk in cooler needs cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plastic pans stored as clean but soiled with residues. Observed can opener stored as clean but soiled with residues. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pepperoni and cheese cold held between 42-44 degrees F. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new cold hold requirement. Per PIC, they forgot to turn power on in unit. CDI, foods relocated to walk in cooler to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sausage cooling in covered containers in walk in cooler. CDI, covers partially removed to facilitate heat transferred.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry food shaker containers not labeled by common name of food.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in bucket without sanitizer and cloth on ground near mop sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several stacks of single-service pizza boxes and disposable towels stored on ground. Repeat.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed all quat test kits expired upon arrival. CDI, new test kit provided during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease and residue accumulating on shelving near handwashing sink and storage racks.

6-501.19 Closing Toilet Room Doors - C - Observed restroom door left open. Ensure toilet room door is self-closing and remains closed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken floor tile near back exit door. Repair.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling vents accumulating dust.

2-102.12 Certified Food Protection Manager - C Observed PIC not a certified food protection manager.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dark build up, stored as clean. CDI, can opener taken to 3 comp sink for cleaning.

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 deli meat, as well as cooked chicken without date mark. Items held for more than 24 hours. CDI, items labeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plates stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts, with dark stains.

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 2 food employees turn faucet off with their bare hands after washing. CDI by instruction.

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 beef date of preparation of 5/18, sausage with date of preparation of 5/22 and another sausage container not date marked. CDI, operator voluntarily discarded foods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use. VR to ensure that facility has proper thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled garlic seasoning shakers along make line. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some food ingredients stored on ground. Facility received shipment at time of inspection.

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 used as scoop for dry food ingredient container. Use proper scoop with handle.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dry food ingredient container lid and stored near broom.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed stand up freezer not working. Keep equipment in good repair and calibration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three unlabelled garlic seasoning shakers along make line.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in freezer. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC does not have CFPM certification.

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 two containers of sausage dated for 2/13. Observed feta cheese labeled for 2/10. CDI- Sausage discarded. Feta cheese relabeled as PIC states he prepared it on Friday. Ensure that when discussing date marking product is being discarded after the 7 days (if below 41F) with date of prep counting as day one.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed area where deli paper is stored (under prep table component) with minor build up. Keep all areas where single service articles are maintained clean at all times.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed several gaskets split throughout. Assess and repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed exterior of knife holder soiled with sticky and food residue. Clean knife holder as often as necessary to prevent build up. Observed cleaning needed around sanitizer bottle station for build up of food debris.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employees handle cell phones and money without handwashing before beginning the next task. CDI - PIC instructed handwashing. -2-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers in the pizza prep station. Label these with the common name of the food. -0-

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 with two bracelets on arm while preparing pizza. Remove arm jewelry before beginning food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with hair swinging toward the face without restraint while wearing hat. Restrain hair better to avoid swinging. Observed another food employee enter the kitchen without a hair restrain and begin making a pizza. Provide a hair restraint for this employee. -.5-

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 pizza slicer on surface with buildup and debris present. Keep slicer on clean surface between uses or use one of the other methods listed above. -0-

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 in soiled plastic bin with debris present in the bottom. Clean the bin and utensils. -.5- 4-903.12 (A)(1) Prohibitions - C Clean linen shall not be stored in toilet rooms. Observed clean aprons stored on the back of bathroom door in the bathroom. Store in a clean dry location other than toilet room.

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes being used for storing clean bread pans near the pizza station and pizza pans near the pizza oven. Do not reuse these containers as they cannot be cleaned and sanitized between uses. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the curtains leading into the walk in and on the shelving to the left of the pizza prep station. Clean. -0-

2-101.11 PIC shall be present during all hours of operation.-PF.. Observed no one on staff with ANSI accredited food certification. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees who were unable to state the reportable illnesses and symptoms and were unaware of their posted policy. CDI made aware of posted policy and by education.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks in reach in and walk in unit that is soiled with debris.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sink sanitizer that was below 150ppm. Sanitizer had food debris inside bin. CDI bin emptied and proper sanitizer filled. 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 turkey, salami, and feta cheese that was held for 8 days. CDI items discarded.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Manager onsite not certified food protection manager.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle for counters and work surfaces had no measureable concentration of QAC sanitizer. CDI PIC refilled bottle.

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 ground beef, sausage, ham, diced chicken with no date lables. CDI corrected by instruction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices not labled on prep line. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on countertop. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad prep unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces at handwashes, gaskets at chicken wing drawer and food cart in need of cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff has no knowledge of employee health policy. CDI -Handout left and reviewed with staff.

General Comment 3-202.15 Food packaging has to be in good condition, intact and protect the food inside.Observed one can of olives dented on hermetic seal and stored with intact cans. CDI - Labeled for return to distribution center.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one box of unwashed tomatoes stored on shlef above ready to eat foods like cheese in walk in cooler. CDI - Box of tomatoes moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sausage as warm as 50F on top in flip top. CDI - Out of temp product pulled and placed in cooler to rapidly cool. Discussed not stacking product above chill line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Protect outer openings of establishment from insect or rodent entry. Back door propped open upon start of inspection; also peep hole in back door needs insert to prevent enrty of insects. Observed one dead cockroach on floor next to back door. Facilty should contract a professional pest control provider if problems persit.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water at three compartment sink at maximum 100F. Will return within 10 days to verify correction. Non compliance may result in permit action.

5-205.15 Maintain a plumbing system in good repair.-P Cold water will not turn off at three compartment sink; the only to stop the flow is to direct the water towards the chemical dispensers. Repair. See associated violation number 46.

General Comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base boards missing along wall next to restroom and wall near hot water heater.

2-102.11- A certified food protection manager shall be present at all times during food preparation and service. No one present currently has food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on counter top next to clean utensils. CDI - Drink relocated to a low shelf.

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. A scoop with no handle stored in flour bin. Replace with handled scoop.

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 sprinkler pipe begining to rust above food shelves in walk in cooler. Remove rust and repaint so that the pipe is smooth and easily cleanable.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

Ensure all food contact equipment and utensils are maintained clean to sight and touch. Observed sticker residue and stickers on multiple plastic pans, CDI.