PAPA JOHNS #4353

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

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bagged pizza sauce stored on the floor.

-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 splash and food debris buildup on lower prep table shelves and cooler gaskets. Points not escalated due to improvement from previous inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two heavily dented cans of pizza sauce stored on can rack. CDI - PIC discarded both cans. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of pizza sauce stored on floor in dry storage area. -0 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooping utensil in mozzarella cheese stored with handle making direct contact with food. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed small plastic containers stored wet and stacked on drying shelf. -0 points-

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 food residues, debris, and build up on gaskets on reach in coolers, on shelving in walk in cooler, and on hood system. Recommend higher frequency and more thorough cleaning. -0.5 points-

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

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf *Observed - no soap or paper towels at back handsink. *CDI - PIC provided paper towels and hand soap to handsink.

*REPEAT* 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 - *Observed - Marinara Sauce held for 10 hours per Papa Johns approved written procedures. EHS observed no label indicating start time of when product was removed from temperature controlled environment. *CDI - PIC stated item was prepped this morning when establishment opened and then labeled item with proper start and end time.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout back area of kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Food employee engaged in food prep without a hair restraint. *CDI - Employee put on a proper hair restraint.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Front handsink without paper towels. *CDI - PIC quickly replaced paper towels and stated he hadn't gotten the chance to replace them due to opening 30 minutes ago and quickly receiving orders.

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 - *Observed - Pizza sauce without service label showing time is was placed into prep. *CDI - PIC created label with time item was placed on the line. NOTE: This item has a 10 hour TPHC lifespan rather than the normal 4 hours. PIC created label that indicated such.

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 - Ham and String cheese above 41F. According to PIC items were used in prep or left out temporarily causing them to be above 41F. Equipment not used by facility to cool items should've been placed in WIC to be properly cooled *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips available. A 10 day verification visit will be conducted to ensure correction of issue.

*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 - Gaskets on WIC and one flip top reach in cooler with debris and black build up. NOTE: Points remain the same due to severity

5-205.15 Maintain a plumbing system in good repair. *Observed - Back Handsink leaking at the curve of the pipe.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee on site with no CFPM available to show inspector. PIC stated he has certificate, never received in mail, could not find online. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with significant buildup on food contact surface (spike). EHS discussed cleaning frequency with PIC, ensure multiuse utensils like a can opener are washed/rinsed/sanitized at least every 4 hours during use. CDI- can opener removed from prep table, run through 3 comp sink for cleaning. REPEAT. Note: EHS showed employee Brandon the area needing cleaning, can opener was removed from prep table and washed/rinsed/sanitized. EHS suggests having all employees clean immediately after use and store as clean. 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 .

4-601.11(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 gaskets on reach in units with black buildup, in need of cleaning. REPEAT. Note: points left at half, EHS observed overall improvement in cleanliness of NFCS in facility, need to clean gaskets.

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 wall/floor tile broken near baseboards under prep table to the left of 3 comp sink. Repair broken tile.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 handwashing sinks, no paper towels at both handsinks in kitchen and no paper towels in employee bathroom. PIC stated there has been issues with supply chain, receiving incorrect paper towels that do not fit in dispenser. EHS emphasized importance of having paper towels stocked and available at all handsinks for handwashing. CDI -PIC provided paper towels. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with significant buildup on food contact surface (spike). EHS discussed cleaning frequency with PIC, ensure multiuse utensils like a can opener are washed/rinsed/sanitized at least every 4 hours during use. CDI- can opener removed from prep table, run through 3 comp sink for cleaning. 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 several products without date labels at pizza prep line, including chicken, steak, sausage, beef, boneless wings, bone in wings. PIC stated that employees have not been consistently labeling products after prep and placing into cambros. CDI- dates placed on product, PIC able to identify date of prep/opening for each product. Ensure products at pizza prep line are properly date labeled, EHS will not allow backdating moving forward. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time that is 10 hours past (facility has variance for this, variance posted in facility during inspection) the point in time when the food is removed from temperature control. Pf. EHS observed no time stamp on pizza sauce sitting in room temperature air. PIC stated he was busy during rush this morning, forgot to place time label on product today. CDI- time stamp placed on product during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of peroxide cleaner stored on top of pizza dough press, directly above and adjacent to food prep areas. CDI- chemical moved, EHS discussed chemical storage, avoiding storing near prep areas or on equipment to prevent contamination of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple of boxes of mozzarella cheese stored on the floor in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic containers that were wet stacked on dish shelving 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 gaskets on walk in cooler and on low boy reach in unit with black buildup, in need of cleaning. Observed shelving in walk in cooler in need of cleaning. Observed tops of pizza prep lids in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 handwashing sinks. CDI PIC provided paper napkins. 6-301.14 Post a handwash sign at each handsink. Observed no sign at handwashing sink in restroom. EHS provided sign

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 opened bags and containers of ham, sausage, chicken, and cheese in reach in and prep top not date marked. PIC stated they were opened yesterday to prepare for Valentine's day rush. CDI PIC date marked open bags of RTE foods in reach in and PIC voluntarily discarded containers of unmarked RTE in prep top. 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 .

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 single service trays with food debris and stored with facing up. CDI PIC discarded trays with debris

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on prep table near dough press.

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

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamps on pizza sauce. CDI-EHS showed the variance, explained it must have a stamp, and not be kept longer than 10hrs. CDI-PIC and EHS made times stamp. PIC explained if they have leftover sauce they save it for the next day, EHS explained this in incorrect and they must discard food after 10hrs per the variance.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer on site. VR REQUIRED 9/11/2022

4-501.11 Maintain equipment in good repair. Observed drain pipe at the WIC broken, it is leaking onto the floor in the back.

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 F/W/C in need of cleaning.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no PT at either handsink. CDI-PIC provided PT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce over RTE sauces and cheese. CDI-PIC placed them at the bottom and explained they normally don't have these.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed whole line with no DM and the sauce cups in the reach in with no DM> CDI-PIC dm

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. 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 Observed no timestamp on the sauce. CDI-PIC timestamped, and timestamped for 11am-EHS was there at 10:45am indicating this was not the correct time. PIC correctly timestamped.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no vomit kit/plan/poster on site. CDIEHS sent over info. No points taken today

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 drains with black residue and food debris. Shelves with food debris. Cleaning needs to be done. Dust building up on the pipes in the WIC

4-501.11 Maintain equipment in good repair. Observed sanitizer nozzle leaking into the 3-comp sink, PIC said it does this constantly. Bent shelf in the WIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed s bottle of equipment cleaner on top of oven, near the opening where pizza would go in, and near single use packets of cheese and red pepper flakes. CDI-PIC moved chemicals to a chemical shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the underside of pizza rollers in need of cleaning.

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 on wall near pizza sauce station, flour near dough station. Facility needs to remain clean.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed rollers on pizza oven with food build-up. *Sidenote-kitchen is clean overall.

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 incorrectly labeled for 10hr variance approved sauce procedure. Time stamp gave pizza sauce 11hrs. Other sauce that was in use was labeled from yesterday, PIC said this is not correct. CDI-PIC correctly labeled. PIC did sign due to Covid procedures.

2-103.11 (M) Person in Charge-Duties - PF Observed only PIC in store, did not know any illnesses, symptoms and had no signage of employee health policy. CDI-EHS explained policy, provided sign. Later during inspection PIC found health agreement-it is electronic. Discussed needing to know information to be able to relay it to employees.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. REPEAT. 6-202.13 Properly locate mechanical insect control devices. Observed fly traps hanging over prep counter area and over storage boxes. Not a proper place to hang such devices, suggested they move them to an area away from food area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. PIC did not sign due to new Covid 19 protocols.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed no date on the chicken wings. CDI - dated product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date mark label for sausage. CDI - changed to 7 day date label. Educated employees.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the back handsink. Advised to prevent flies.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in reach in gasket. Advised to prevent build up on non-food contact surfaces.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low water pressure from the hot water at both handsinks. VR

5-205.15(B) Maintain a plumbing system in good repair. Observed a leak at the faucet. Observed a leak in the PVC joint underneath the Rinse compartment. Advised to repair.

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 papertowel dispenser broker at the back handsink. Advised to repair.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small amount of "drain flies" in the rear mop sink area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in the rear prep area in need of replacing/resurfacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit for quaternary ammonium sanitizer expired and not functioning properly. EHS will conduct a return visit by 11/1/18.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not produce employee health policy. Policy was provided by EHS and posted by PIC on the wall near the "office" area.

7-201.11 Store toxic materials to avoid contamination. -P Observed a container of "Goo Gone" chemical cleaner stored above food products. Container was observed to be intact and food products were in commercial containers as well, no contamination observed at time of inspection. Container of chemical product was moved to the lowest shelving where no contamination of food products or utensils could occur in the event of a spill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board placed on top of the canned food items scored and in need of resurfacing/replacement.

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 a damaged paper towel dispensor in the three compartment sink area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two packages of food products in storage not covered/protected in walk-in cooler.

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

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touch ready-to-eat chicken with bare hands while enclosing to-go box. CDI discussion with PIC when bare hand contact is allowed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies collecting in areas near backdoor.

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 collecting microbial growth.do

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee beverage stored above customer food items on shelving beside walk in cooler.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink. CDI towels provided.

• 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seasoning bags stored open exposed to contamination by premises in need of proper storing in sealed container.

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

(REPEAT) 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

7-201.11 Store toxic materials to avoid contamination. -P Observed large bag of dish detergent stored directly on cutting board at prep sink. CDI (entire chemical rack was stored on prep surface, rack placed back onto ground under three compartment sink).

(NO POINTS DEDUCTED) 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 cleaning issues to PHYSICAL FACILITIES. (remove container that is collecting condensate from walk-in cooler and repair the leak from that line, container is creating a cleaning issue for floor)

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

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 sausage, poppers, with date markings 3-4 days past required discarded date. CDI discarded.

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

(general comment) 4-501.11 Maintain equipment in good repair. Observed leak outside walk-in cooler puddling on floor (broken condensation line) in need of repairl.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans, utensils containing food debris/residue stored as clean. CDI by wash, rinse, sanitize. Obsevred dried food debris on can opener. CDI wash, rinse, and sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle testing < 100ppm. CDI Refill and restest at 200-400ppm.

/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 sausage and chicken wings stored in pizza make table without date marking. CDI by date marking. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board to be in poor repair and is not easily cleanable. Repair or replace.

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

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 saussage and chicken wings stored in walk-in cooler without date mark. CDI by date marking.

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

2-401.11 Eating, Drinking, or Using Tobacco- Store employee beverages away from and below work contact surfaces. Observed employee beverages stored on work surface next to cutting board (cart). CDI by moving beverages to bottom shelf of dry storage rack. REPEAT VIOLATION

6-301.14 Handwashing Signage- Hand wash signs must be posted at all handwash sinks. No handwash signs posted at handwash sinks. CDI by posting handwash procedure signs. REPEAT VIOLATION6-301.11 Handwashing Cleanser, Availability- All handwash sinks must be supplied with hand cleanser. No hand wash soap at handwash sink next to oven. CDI by adding soap. 6-301.12 Hand Drying Provision- All handwash sinks must be supplied with hand drying device. No hand towels in towel dispenser next to oven. CDI by adding towels.

2-102.12 Certified Food Protection Manager- Person in charge must be food safety certified by an accredited program. PIC not certified.

2-103.11 (M) Person in Charge-Duties- Person in charge must exhibit knowledge of employee health policy and food code requirements. PIC needs to know EHP. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco- All employee beverages must be stored below work surfaces and away from food storage. Observed employee beverages stored in walk-in cooler on food shelf and on shelf with dry storage food items. CDI by moving beverages.

6-301.14 Handwashing Signage- Handwash signs must be posted at all handwash sinks. No handwash signs observed. CDI by instruction.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions- Observed spray bottle of quat sanitizer testing at > 400 ppm and labeled as sanitizer. Mix sanitizer at 200-400ppm as recommended by manufactuer. CDI by remixing and testing at 200ppm.