BRIXX PIZZA (218)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee beverage stored on top of prep unit. CDI- beverage relocated.

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) Observed container of pepperoni labeled with date exceeding 7 days. CDI- pepperoni discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Through discussion with employees, employees are unaware of the employee health policy or where to find the information. Both staff of Spectrum and the Non-profit groups(NPO) were asked. CDI: EHS advised employees of where to find the information in the binder within the stand. Facility needs to ensure that all staff and NPOs are aware of the foodborne illnesses and symptoms they should not come to work with. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the handsink in the expo area. CDI: Sink cleaned. EHS explained to staff and NPOs that they need to only wash hands in the handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser is not fully installed. No one in facility was aware of how to mix and test sanitizer. Sanitizer test strips were brand new and unopened. CDI: PIC was able to demonstrate and explain to staff how to properly dilute sanitizer. 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

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 in lowboy dated for 03/21. CDI- PIC voluntarily discards pepperoni. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee came in and start putting on gloves without hand washing before pouring cheese into a pan for serving. CDI- Employee was corrected, proper hand washing discussed at the time of inspection. -2 pts-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.- Observed the facility with TPHC procedures without correct food items listed on the procedure form. CDI- EHS and food employee discussed the correct procedures and log. Correct food items added to the form. -0 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice bin with minor black residue. Clean as needed.

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 sides of hot well with build up of food debris. Clean as needed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer 0ppm directly from dispenser. Observed hose to sanitizer dispenser disconnect when attempted to use a second time. Repair dispenser to ensure that sanitizer properly dispenses at proper concentration when needed. CDI- Facility has approved sanitizer wipes to use for surfaces and will take all utensils to commissary to be washed, rinsed and sanitized at the end of the shift. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed soda nozzles from soda machine soaking in quart sanitizer above 400ppm. CDI- solution discarded and soda nozzles placed at 3 comp. Sink to be rehashed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in food stand. CDI - A thin probe thermometer was provided at end of inspection. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring quat sanitizer concentrations. CDI - A quat sanitizer test kit was provided at end of inspection. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed concentration of sanitizer bucket at 0ppm. CDI, sanitizer bucket refilled to 200ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips. CDI, test strips provided.

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 guacamole held on TPHC not on the log sheet. CDI: added to log sheet.

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 ice scoop stored directly on top of ice machine. Observed sticker label remaining on one metal pan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer at 0 PPM in both sanitizer buckets in kitchen. CDI. Quaternary ammonia sanitizer was remade to 200 PPM.

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 TPHC procedure not being followed properly. TPHC initial temperatures were above 41F (pico de gallo 45F, sour cream 43F, chicken wings initial temp 150F but not temped at correct time). I will return within ten (10) days to verify that TPHC procedures are being followed correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed queso hot held at 119 degrees F. Observed cheese sauce hot held in dispenser at 114 degrees F. CDI, operator voluntarily discarded cheese sauce and reheated queso to 172 degrees F.

7-201.11 Separation-Storage - P: Observed sternos stored on top of hot box. CDI-removed to a separate shelf.

4-501.11 Maintain equipment in good repair. Observed broken ice machine in kitchen. Labeled. Remove or repair.

2-301.14 When to Wash - P: Observed employee (changing task) cleaning counters and not washing hands and changing gloves before handling food. CDI- spoke with employee about best practice/handwashing.

4-501.11 Maintain equipment in good repair. Ice machine broken. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors needing to be cleaned throughout including behind equipment. Replace missing ceiling tiles near unused hood.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above single service items. Store below food, single service or clean dishes.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed ice machine with black residue on interior. Put on regular cleaning schedule. Observed greasy containers with stickers stored as clean.

7-204.11 Sanitizers, Criteria-Chemicals - P Observed sanitizer way too strong. Have chemical distributor recalibrate machine. CDI - watered down sanitizer to proper strength.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on employee pouring out sauces into ramekins.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoops stored on dirty surface at ice machines.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed containers all wet stacked.

4-501.11 Maintain equipment in good repair. Observed ice machine not operational. Repeat

4-602.13 Nonfood Contact Surfaces - C Observed general cleaning needed of equipment.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - 0 pts - Food employees failed to understand employee health policy although policy is available. Ensure that staff and volunteers have read, understand, and abide by the policy. CDI -Corrected through education with PIC.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hand sink reading 96-97F. Hand sink must read 100F. Verification required.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed soda in contact with ice at soda station. Ensure that ice is protected from soda and any other sources by closing the lid when needed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed quat sanitizer bucket stored on floor. CDI -Moved off floor.

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 ice scoop handle stored in contact with ice. Scoop handle should be stored away from food.

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 reads 101F. Must be repaired to read 110F at all times unless stated otherwise by manufactuer.

5-205.15 Maintain a plumbing system in good repair.- 0 pts - Pipe under three compartment prep sink is blocking drain pipe causaing water to flow onto floor. Repair pipe so that it can easily drain when used. / Hand sink is slow to drain. Repair.

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 TPHC not completed prior to taking food off temperture control. CDI- log completed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of packaged foods stored on floor. CDI- removed from floor

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 multiple soiled scoops stored on drain grates at soda machine. CDI- placed in clean cups

4-501.11 Maintain equipment in good repair. Observed ice machine not operational.

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 improper TPHC procedures. Inaccurate times and temperatures. If an item starts TPHC in comissary kitchen then TPHC needs to be started there.

4-501.11 Maintain equipment in good repair.Observed standing water in refrigerator unit. in need of repair.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. A handwashing sink may not be used for purposes other than handwashing. Observed two uncovered cups of soda stored on back handsink, inside splash guards. Observed pan and disposable wipe stored on one of the two front handsinks, inside splash guards. CDI - items removed.

4-302.12 Food Temperature Measuring Devices - PF. A thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. Observed no thin probe thermometer. After inspection had concluded, one was produced.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single-use and single-service articles shall be stored to prevent contamination. Observed all 18 stacks of single service cups stored unsleeved in open wire dispensers.