PAPA JOHNS #660

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of inspection. Ensure that there is CFPM present at all times of facility operations. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 past the point in time when the food is removed from temperature control. -Pf- Observed two sauce containers out at the facility for use. One was on top of prep surface for immediate use and a back up container was present underneath the prep surface. The container underneath the prep surface was not labeled. Ensure that all foods are marked to indicate the time that TPHC food shall be discarded. -CDI- Label placed for the back up sauce containers. Back up container does not expire until 10:17 PM this evening (10 hour extended TPHC).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed a squirt bottle of floor cleaner in a spray bottle underneath a prep table. Bottle did not have any marking or labelling. Ensure that all working container of toxic material are properly labeled. -CDI- PIC labeled the bottle.

4-501.11 Maintain equipment in good repair. Observed small leak in the condenser line of the WIC. Ensure that leak is repaired.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak at the faucet at the 3-comp sink. Ensure that leak is repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of inspection. Ensure that a certified food protection manager is present at all times of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- Observed PIC unable to fully describe symptoms, illnesses and exposure. PIC was also unable to produce an employee health policy in the facility. -CDI- EHS coached PIC on employee health and located their existing employee health policy paperwork and signage. EHS also instructed PIC to read through employee health policy and train staff on employee health policy information. Ensure that the PIC and staff is informed of their responsibility to report required symptoms, illnesses, and exposure. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 in use utensils handles in contact with mozzarella cheese. 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 in use utensils handles in contact with pineapples, onions, and peppers. Ensure that in use utensils handles are not in direct contact with food.

4-501.11 Maintain equipment in good repair. Observed light switch in the WIC disconnected from the wall and hanging by the electrical wires. Ensure that light switch is remounted to the wall. 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 both the 3-comp and prep sink in the rear of the facility with the caulking pulling from the wall. Ensure that sinks are re-caulked to the wall to preclude any soil or liquid from building up.

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 holes in the wall approximately half an inch in size above the hand sink adjacent to the prep top. Ensure that holes are patched.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. ServSafe certificate posted on the wall is for an employee who was not present at the facility today. A CFPM shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 0ppm quat. CDI. Unit was repaired and concentration went to 200ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. ServSafe certificate posted on the wall is for an employee who was not present at the facility today. A CFPM shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food scraps in the handwashing sink basin when EHS went to wash hands at the front handsink. CDI: PIC stated he had just washed his hands there after prepping these food items (facility does not require the use of single-use gloves), and EHS explained to remove all food debris from hands with a paper towel to discard, and then proceed to properly wash hands. PIC removed food scraps from sink basin. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at the handsink next to the 3-compartment sink. CDI: PIC replaced empty dispenser with new soap refill. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser inside the restroom. CDI: PIC provided roll of paper towels in the restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener attached to a prep table soiled with food debris. PIC stated he used it prior to the inspection. CDI: Can opener moved to 3-compartment sink to be washed/rinsed/sanitized. Observed food debris on the blade of a knife that was stored in the clean dish rack. CDI: Knife moved to 3-compartment sink to be re-washed/rinsed/sanitized. 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 multiple containers of TCS food items date-marked with discard dates surpassing the 7-day window (1. pre-cooked Italian sausage prep date 5/12 and discard date 5/19; 2. pre-cooked sausage prep date 5/14 and discard date 5/21) stored in the lowboy cooler at the pizza make table. Observed multiple containers of TCS food items date-marked with discard dates surpassing the 7-day window (1. pre-cooked beef prep date 5/12 and discard date 5/19; 2. pre-cooked Italian sausage prep date 5/14 and discard date 5/21) stored inside the WIC. *Note: All other containers of TCS food items were date-marked correctly within the 7-day window. CDI: PIC created new date labels for all TCS food containers that had incorrect discard dates. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of toxic materials (1 spray bottle of equipment cleaner, 1 spray bottle of disinfectant/glass cleaner) stored commingled with stacks of folded single-use pizza boxes, underneath a prep table. CDI: PIC moved the spray bottles and stored in the chemical storage area, to prevent contamination. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large cylinder bin full of flour (used to knead out the dough) stored directly on the floor, underneath the table at the pizza dough station. CDI: PIC moved the cylinder bin of flour onto a nearby shelf to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed a damaged interior shelf on the right side of the lowboy cooler at the pizza make table. Repair shelf. REPEAT VIOLATION.

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/oil debris buildup on the shelves at the dry storage rack, next to the dish area. Observed soiled gaskets in the lowboy cooler at the pizza make table. Observed black buildup around the interior door surfaces and around the interior fan vent of the lowboy cooler at the pizza make table. Increase cleaning frequency.

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 non-functional paper towel dispenser at the front handsink. PIC stated the dispenser is broken. Observed the paper towel dispenser at the handsink next to the 3-compartment sink full of paper towels, but not able to dispense any paper towels. PIC stated this one may be in need of new batteries. Repair all paper towel dispensers/replace batteries/install another means of hand-drying method at these handsinks. Since facility is not required for the use of single-use gloves, it is important that all handsinks shall be maintained in good repair (which includes soap dispensers and paper towel dispensers), so that proper handwashing is attainable by all staff members during all hours of operation. Observed damaged floor tile inside the WIC. PIC stated there is currently a work order in to have the floor tile replaced. 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 buildup on ceiling tiles above prep area, next to the pizza oven. Increase cleaning frequency to prevent contamination.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. Replace with new lightbulb.

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 a container of ranch dressing stored in the lowboy unit without a label. PIC stated that he prepped it yesterday morning. CDI: PIC created date label for ranch. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of cleaner used to clean the floors unlabeled. CDI: Food employee labeled the bottle as "cleaner." REPEAT VIOLATION. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of cleaner stored on a prep table. CDI: Food employee moved the bottle away from food prep area to avoid contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees in the kitchen without head coverings or hair restraints. CDI: PIC had both food employees put on hats.

4-501.11 Maintain equipment in good repair. Observed a partially detached splash guard at hand washing sink left of make unit. Observed the interior roof of the lowboy unit at the make line falling apart. PIC stated that he is aware of both equipment needing repair and store owner is working on getting handsink re-caulked and having technician come out to fix the interior roof of lowboy unit. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors kept open during time of the inspection. CDI: Dumpster doors were closed.

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P. Observed black residues on blade of can opener affixed to prep station for pizza sauce. PIC advised that the equipment had been used this morning for prep and acknowledged that the equipment does not get cleaned every 4 hours. CDI - PIC educated and can opener relocated to 3-compartment sink to be washed/rinsed/sanitized. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed under counter reach-in unit maintaining non-TCS and TCS applicable foods between 49-53 degrees F. Refer to temperature observation chart. Unit’s ambient temperature registered at 50 degrees F. CDI - TCS applicable foods which were in the unit since previous day were voluntarily discarded and remaining TCS foods were relocated to the walk-in cooler. Additional equipment for cold holding available (the walk-in cooler and large pizza prep unit). -1.5- ***Facility will discontinue use of refrigeration unit until repairs are made and equipment maintains < 41 degrees. VR REQUIRED. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled working container of soapy water, according to PIC. CDI - Spray bottle labeled. -0-

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 single service food containers stored at top of dry goods shelving unit and faced upwards. CDI - Top container voluntarily discarded by employee, other containers inverted. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed a partially detached splash guard at hand washing sink left of make unit. Also observed 3-compartment sink detached from wall. Re-caulking needed. -0.5-

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 compliance with all except for Italian sausage being held past 7 day requirement, (discard date of 10/10/23) at the make unit. CDI - PIC voluntarily discarded product. -0- 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) 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 start time on pizza sauce that is held at room temperatures for up to 10 hours. PIC demonstrated variance letter of approval for extended TPHC. PIC stated that the sauce was portioned this morning at 8:50 am. CDI - Start and end times added to container of pizza sauce. -1.5-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed 3x dented cans of pizza sauce stored with other intact canned goods at can rack. CDI - Dented cans removed. -1-

4-501.11 Maintain equipment in good repair. Observed a partially detached splash guard at hand washing sink left of make unit. Repair. -0-

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 towel dispenser with low battery and damaged/cracked floor tiles with missing pieces inside WIC and at back door threshold. Replace/Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse stored on top of boxes of goods. CDI - Personal belongings removed to designated area. -0-

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 rack of staged cheese-stuffed crust with string cheese inside edge at 58F. REPEAT CDI: cheese stuffed crusts moved to WIC to quickly cool to 41F or below. Cheese is a TCS food and must be controlled with temperature or time. No time control procedures are in use for these crusts. PIC unable to produce documentation of procedures for holding cheese stuffed crust pizza. Once prepared, maintain them at 41f or lower.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors left open. Maintain dumpster closed to prevent pests. REPEAT

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 can opener with heavy buildup on blade and mechanism. CDI - removed to dish area for cleaning. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed multiple pizza screens with heavy buildup. PIC noted they do not wash the pizza screens per Papa Johns policy in order to preserve the “seasoned” finish. Pizza screens are food contact surfaces and must be cleaned at least every 24 hours.

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 rack of staged cheese-stuffed crust with string cheese inside edge at 70f and pepperoni stuffed crust with pepperoni/cheese inside edge at 71f. CDI - staged stuffed crusts allowed to remain until 2 pm which is end of 4 hour time from initial preparation. No time control procedures are in use for these crusts. Once prepared, maintain them at 41f or lower.

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 opened partially used container of cream cheese with no date marking. PIC was unaware of date product opened. CDI - discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various plastic food containers stored as clean stacked together wet in back of house. Air dry pans before stacking together.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors open with exposed waste inside. Dumpster is shared, however, product branded Papa Johns visible on top. Maintain dumpster closed 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. Observed damaged/cracked floor tiles with missing pieces inside WIC and at back door threshold. Repair.

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 current health policy on computer did not include nontyhpoidal salmonella as reportable illness. Observed PIC receive emailed employee health agreement while present that included nontyhpoidal salmonella as reportable illness. Updated 2017 NC Food Code Adoption information and employee health agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for vomiting and diahrrea cleanup on-site upon arrival. PIC received email during inspection with vomiting and diarrhea cleanup poster. CDI, sample procedures emailed to PIC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed container of comet stored on prep sink. CDI, container relocated for proper storage.

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 soil / debris on shelving throughout. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet handle off with bare hands after handwashing. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at 3 compartment sink. CDI, disposable towels provided.

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 pepperoni not date marked and in walk in cooler over 24 hours per PIC. Observed sausage and ham with date of preparation of 6/24, meatball with date of preparation of 6/18, and chicken with date of preparation of 6/24, chicken poppers with date of preparation of 6/28 on make line refrigerator. CDI, food voluntarily discarded by PIC.

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 could not locate sauce held using TPHC. No time stamp on sauce. Operator stated was made within 2 hours. CDI, TPHC handout provided to PIC and item placed on time. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed general cleaning needed on shelving in prep area and on inside of refrigerator on make line. Observed some sauce splatter on wall near prep area. General cleaning needed of nonfood contact surfaces.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water supplied at all handsinks. Verification required.

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 held using TPHC; no time stamp provided for TPHC. CDI - PIC discarded product and provided new container with correct time stamp.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observe spray bottle on counter top without label. CDI - PIC identified it as sanitizer and properly labeled bottle.

4-501.11 Maintain equipment in good repair. Observed damaged tile on floor of 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 cleaning need on gaskets at prep unit. Observed fans in walk in cooler in need of cleaning. REPEAT. *Points kept at half due to improvement of shelf cleaning*

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf PIC stated hot water has been out of service since earlier this morning. Observed no hot water provided to any water faucets. Verification required.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking pans for pizza not cleaned and old cheese present on the surfaces. VR no later than 07/13/2019 to ensure baking pans are being cleaned at least every 24 hours. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date marking on all TCS foods again today. PIC stated he was aware that date marking was 7 days but not aware that Day 1 was first day in date marking system. -3- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near pizza station. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans over 3-comp sink. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk in cooler. -.5-

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 date markings for 8 days in the facility today. CDI - PIC educated that the first date that a product is opened or prepared is Day 1. -1.5-

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 in-use scoops for toppings with handles down in the food at make table. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored in the splash zone of the handsink to the immediate left of the make line. CDI - PIC moved boxes out of the splash zone during inspection. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in cutting board under onion and green pepper slicer in rear of facility. 4-501.11 Maintain equipment in good repair. Observed four split gaskets on prep unit for pizza toppings. REPEAT -2-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling pickled peppers without gloves on. CDI- product discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the pizza prep. station. CDI- towels were provided. Improvements made since last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer with visible food debris on the blades while stored clean. CDI- item set aside for recleaning.

4-501.11 Maintain equipment in good repair. Observed 4 torn/split gaskets on the flip top reach in cooler pizza prep. cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the pizza oven and on the keyboard cover nearest the pizza make line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone and a wallet being stored on a prep. table.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink nearest the 3 compartment sink. CDI- dispenser was refilled. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the 3 compartment sink. CDI- paper towels were provided.

7-201.11 Store toxic materials to avoid contamination. -P Observed one bottle of cleaning solution stored over garlic sauce packages at the pizza cutting station. CDI- storage rearranged. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one mislabeled bottle of all purpose cleaner labeled as sanitizer. CDI- label changed.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no variance letter maintained in establishment for extended TPHC on pizza sauce. CDI- letter emailed to PIC today.

4-501.11 Maintain equipment in good repair. Observed 4 torn gaskets on the flip top reach in cooler doors.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee eating then go into the walk in cooler to perform tasks without washing his hands in-between. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee place a hot pepper into a pizza box using his bare hands. CDI by instruction, pepper was discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer measuring at ~50ppm quat in the 3 compartment sink. CDI- sink was drained and refilled to proper concentration.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no variance letter maintained in establishment for extended TPHC on pizza sauce. CDI- letter emailed to PIC today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a flour bin being stored on the floor.

4-501.11 Maintain equipment in good repair. Observed 3 torn gaskets on the reach in pizza make cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on keyboard covers.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have a managers food safety certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unaware of a written employee health policy and could not recite specific illness or symptoms as they relate to foodborne illness. CDI- employee health policy provided today.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated pizza cutting utensils are cleaned twice daily. The store is opened on weekdays from 10AM-11PM and later on weekends. CDI by instruction, clean utensils at least every 4 hours.

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

4-501.11 Maintain equipment in good repair. Observed 3 torn reach in cooler gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/flour accumulation on keyboard plastic coverings.

5-402.13 Maintain sanitary sewage system.-P Observed odorous discharge expelled from the floor drain near the 3 compartment sink. This was an isolated incident that did not recur during the inspection. Water was squeegeed to a floor drain and floor was mopped. PIC contacted a plumbing company for repairs. VR required. Instructed PIC to contact heath department if the issue persists.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks and a boilied egg stored on shelf above portioned containers of pepperoni. CDI -Employee items relocated.

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 Food worker recontaminated hands after washing by touching faucet handsl with bare hands to turn water off. CDI - Verbal instruction to use a barrier such as a paper towel; Employee rewashed hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pan of sausage in flip top and pan of cheese in low prep cooler labeled with receive date but no prep date. CDI - Items discarded.

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 Chicken wings cooling in container with lid on in walk in cooler. CDI -Lid removed to allow wings to cool more quickly.

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. Tongs stored with handles contacting wings. CDI - Tongs removed.

4-501.11 Maintain equipment in good repair. Gaskets on low prep cooler splitting and in need of 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. Repair broken floor tile in walk in cooler so water does not pool when floors are washed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf comingled with facility food in walk in cooler. CDI - Employee drink relocated to low shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Beef topping and cooked chicken topping prep and resting on prep counter above 45F. CDI - PIC placed items in walk in cooler for rapid cool down.

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. Tongs stored in container of cooked chicken wings with handle portion contacting wings. CDI - Tongs removed from container.

2-401.11 Eating, Drinking, or Using Tobacco - C: Observed half eaten breakfast food on pizza packing table. Provide separate eating area for employees. CDI-removed and discarded.

3-301.11 Preventing Contamination from Hands - P,PF: Observed employee picking up peppers with bare hands. Tongs were provided. Must use tongs or wear gloves.

7-201.11 Separation-Storage - P:Discontinue storing chemicals on oven. CDI-removed

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee eating pizza on the food prep table while making date labels. CDI by instruction.

3-307.11 Miscellaneous Sources of Contamination - C. Observed the handle of the onion and sausage scoops in the food at the food prep cooler. CDI- handles were turned upright with their handles up and out of the food.

An ANSI accredited food safety manager shall be present at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

All handwashing sinks shall be supplied with a hand drying provision. Observed no paper towels at the handwashing sink adjacent to the oven upon arrival. CDI-paper towels were provided.All handwashing sinks shall be used for handwashing only. Observed food debris and a thermal inside the sink beside the 3 compartment sink. CDI- thermal was removed from the handwashing sink. CDI by instruction.

All utensils shall be stored with their scoops up and out of the food. Observed the handles of the pizza topping scoops in the food. CDI- handles were turned upright, with their handles up and out of the food.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

An effective employee health policy shall be in place in order to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy template was given to PIC.

All working chemical bottles shall be properly labeled. Observed two bottles of sanitizer without a label. CDI- sanitizer bottles were labeled.