HUNGRY HOWIE'S PIZZA #610

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Heavy carbon buildup on pizza trays. Replace pizza trays that are no longer cleanable. REPEAT

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) 1 pan of steak in pizza cooler was prepared on 8-10 and had not yet been discarded. CDI - PIC discarded steak. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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. Clean shelves throughout kitchen and interior of pizza cooler. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor damage in various areas of kitchen. Repair floors where needed. // 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. Clean floors underneath equipment throughout kitchen. Clean these areas more frequently. REPEAT

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Metal trays have heavy carbon buildup on them. Replace trays if they can’t be effectively cleaned due to buildup. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC was preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Detail cleaning needed inside refrigeration units, shelves, and low shelves throughout establishment. Clean these areas more frequently.

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. Floors need to be cleaned throughout, especially under the 3-compartment sink. Clean physical facilities more frequently. REPEAT

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. PIC did not know cold holding requirement for TCS foods. PIC must demonstrate knowledge of the rules of food safety. CDI - PIC educated on the duties of the PIC and the primary risk factors for foodborne illnesses. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee was preparing and handling dough with bare hands. Employee had artificial nails. Food employees with artificial nails must wear gloves when working with exposed food. CDI - employee educated to wear gloves and she did so. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is missing lid. Contact company to replace dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Exposed concrete floor needs to be sealed or finished floor needs to be installed. // 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. Clean wall and floor around 3-compartment sink. 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 concrete exposed throughout the kitchen area on floors. Repair flooring or paint over exposed concrete. 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 dark buildup on walls behind three-compartment sink and on ceiling near vent.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed mozzarella sticks in prep unit lowboy at 43F. Mozzarella sticks have been stored in unit since yesterday. Large bags of shredded cheese were stored directly above mozzarella sticks, blocking air flow. All other items in unit were at 41F or below. -CDI- PIC voluntarily discarded the mozzarella sticks. 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 .

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 concrete exposed throughout the kitchen area on floors. Repair flooring or paint over exposed concrete.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored over ranch seasoning. CDI- Bottle removed.

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 roller cart tall reach in cooler and freezer in need of cleaning.

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 concrete exposed throughout the kitchen area. Repair floors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not find vomit/diarrhea clean up policy. CDI - PIC given sample policy to use. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. PIC stated pizza cutter in use since opening had not yet been washed at 3:15PM. Employee stated they are cleaned each day. Ensure in-use utensils used with TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - Pizza cutter switched out with clean one during inspection. 0 pts. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. No thermometer present in establishment. VR - Verification required within 10 days that establishment acquires a thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of flour, box of bell peppers, and sauce bucket stored on floor during inspection. Food must be stored at least 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with beard preparing food with no beard guard. Employees with facial hair must wear beard guards. 0 pts.

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. Outside of vegetable dicer has greasy buildup on it. Clean vegetable dicer. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of trash and other items in dumpster enclosure. Keep dumpster area clean and free of unnecessary items to prevent harboring or attracting pests. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Exposed concrete in several areas in kitchen. Ceiling vent covers missing in kitchen. Repair floor and replace missing vent covers. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust buildup on ceiling tiles in kitchen. Clean dust off ceiling tiles. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on shelf in cooler above sauces. Do not store employee drinks above food. 0 pts.

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 shelving housing dishes in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete exposed throughout kitchen area. 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 vents above oven 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 PIC stated he has a ServSafe certification but it is expired.

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 diarrhea events. REPEAT. CDI: EHS emailed procedures to facility.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed containers of cut red onion and cut green bell peppers lined with brown paper towels. CDI: PIC discarded napkins and was educated on using aluminum foil or food grade wax paper to line containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint preparing food. CDI: PIC instructed employee to put on head covering.

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 build up on shelving. Observed gaskets and hinges of coolers with build up, Cold hold drawers and gaskets in need of cleaning. non-food contact areas of mixer with build up. Clean more frequently. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and build up accumulating on ceiling around vents. Clean more frequently.

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 vomit/ diarrhea plan. CDI- EHS sent plan via email.

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 slicer soiled with old food debris. CDI- Slicer taken back to be cleaned.

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 no date on salami, beef, wings and chicken tenders. CDI- Discarded. 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 tomatoes dated 2/14/21. CDI- Discarded.

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 beverage cooler in need of cleaning. Observed cold drawer units in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site

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 salami in the single prep top dated 7/6/13. CDI- Salami discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of corn meal without label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee with several rings on their finger.

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 handle of scoop in corn meal.

4-502.11(A) Maintain utensils in good repair. Observed container and lid heavily cracked. Replace items

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed container housing clean utensils soiled with old food and debris

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 employee wash their hands and turn off the faucet using bare hand contact. CDI-Explain the violation to the employee and rewash hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.-Observed employee preparing food with a watch on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in a bin with food debris inside. Observed a sticky substance and grease residue on the plastic tops and containers stored as clean on the dish rack. CDI-PIC REWASH ITEMS.

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

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

4-501.11 Maintain equipment in good repair.-Observed plastic containers that are chipped and discolored on the dish rack and in-use. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Cleaning is needed on the handles of all sliding drawers and standing freezer. Observed sticky substances and food debris. Also clean in between the gaskets of sliding drawers.

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 baked sandwiches and pepperoni rolls coming directly out of the oven with food temperatures less than 165F. The ingredients in these items are handled without gloves or utensils. CDI- discussion with PIC about designating a separate are for sandwich ingredients if they cannot be heated to at least 165F. VR within 10 days.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated metal pizza rings used to keep sauce/toppings from getting onto crust are cleaned once nightly. CDI- discussion with PIC about cleaning food contact surfaces every 4 hours they are in use. 4-602.12 Cooking and Baking Equipment - C Clean cooking/baking equipment to prevent accumulation. Observed black carbon buildup on square pans used for cooking chicken wings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in salad flip top cooler cold holding above 41F (see chart). CDI- EHS suggested monitoring unit and adjusting thermomstat/scheduling repairs if necessary.

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 spice/herb/flavoring containers used for flavoring pizza crust not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach in facility. Emplyee indicated pest treatment was done the previous day.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working with food without a hair restraint on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee preparing pizza with loose fitting bracelets on.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety 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 ready to eat chicken in walk-in cooler and in pizza prep cooler without proper date mark. date mark ready to eat foods after package is opened and removed from the freezer. CDI by date mark. REPEAT VIOLATION

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed plastic containers with cracks, chips, crevices. CDI discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed residue build-up on shelf above pizza prep cooler.

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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed boneless and bone-in chicken wings without date mark. CDI by date marking.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple unlabeled spice shakers.

6-501.111 Controlling Pests - PF observed residential pest control product stored in establishment. CDI-discussed with PIC the use of only pest control methods approved for use in food service establishments.

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 silicone seal between 3 comp sink and wall in poor condition (mold growth). Repair.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed food thermometer out of calibration by 10 F. PIC will obtain a new thermometer. Verification required within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on pizza prep cooler door gaskets and cart.

7-101.11 Identifying Information, Prominence-Original Containers - PF obserevd spray bottle unlabeled containing water. CDI labeled.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed food thermometer out of calibration by more than 10F. PIC had no way to calibrate thermometer and will obtain a new thermometer.

5-501.17 Provide a covered waste bin in female restrooms. No covered trash receptacle in employee restroom for female employees.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified PIC present at time of inspection.

4-501.11 Maintain equipment in good repair. Observed split in salad prep unit gasket. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in employee restroom used by females. Provide. REPEAT.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no food protection manager present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one handsink in kitchen. CDI- PIC provided papertowels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting board used for salad prep unit is heavily scored. Repair or replace.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash receptacle in shared employee restroom. REPEAT.

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

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

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC to not be certified. Obtain certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above consumer food in walk-in cooler. CDI-Items were moved to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle to be reading 50 ppm. CDI-Sanitizer was dumped out and corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry powder in container not labeled in dry storage area. Label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of salad prep unit to have pits and crevices, cutting board may no longer be cleaned effectively. Resurface or replace cutting board.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC present during the inspection. Points will be deducted after 5/12/15.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-PEmployee was unaware of any employee health policy. CDI by printing out copies and educating staff while onsite.

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

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 dry wiping cloths with visible debris and soil stored on a prep cart with a box of tomatoes. Observed another container of dry soiled wiping cloths stored on a shelf with clean utensils.****Observed seating at a ledge in the customer waiting area. Explained that the seating will need to be removed due to the lack of customer restrooms being provided.****