ADAM'S MART #2

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. OBSERVED EMPLOYEE WASH hands and turn the water off using bare hand without using wiping cloth. CDI education was provided on hand washing procedure and hands rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the facility without hair cover. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the trash area. PIC indicated that waste has not been picked and is overflowing. Increase pick up frequency. 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 cleaning needed in vents and ceilings.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items commingled with customer items. CDI. PIC rearranged.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed no sanitizer available for use. CDI - Will be back tomorrow to check on the availability. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. 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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the facility without hair cover. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for quat. VR required within 10 days.

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 cleaning needed to remove food debris in microwave.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs at dumpster during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 chicken wings in RI cooler with expired dates. CDI. PIC voluntarily discarded. 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 (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. Observed chicken wings, pizza, held on time without a starting and ending time. CDI. PIC voluntarily discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the facility without hair cover.

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 ice scoop stored on surface with build up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 the establishment. Thin probe thermometer must be made available. VERIFICATION REQUIRED*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the 3 compartment sink. Repair leaking faucet. (0 pts)

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed employee present with no knowledge on restrictions and exclusion procedures. CDI - Employee re-directed to employee health agreement form posted onsite and educated. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Observed facility without a written vomit/diarrhea clean up plan. CDI - EHS provided hard copy of document. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed no sanitizer available for use. CDI - bleach sanitizer was made up at proper concentration by EHS during inspection. REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm buildup on inner surfaces of ice machine in the kitchen area. Increase cleaning frequency. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. When EHS asked employee how dishes are washed, employee stated they are only washed with soap. Employee stated after washing with soap, utensils are rinsed and left to dry. CDI - Employee demonstrated on how to prepare sanitizer water at the 3-comp sink and how to test the sanitizer to ensure that it is the proper concentration. All utensils are to be washed, rinsed and sanitized. -3- 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.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with uncovered trash bin. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -REPEAT VIOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on large machine in the kitchen area. Clean as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter top beside flip top cooler and hot display unit.

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 cleaning needed to remove food debris in bottom of prep unit, reach in freezer and microwave. -REPEAT VIOLATION-

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 cracked/broken tile nearest entrance of kitchen as well as observed damaged ceiling tiles in womens restroom. Repair.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -REPEAT VIOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC has end times on wings and pizza on TPHC But does not have an initial temperature recorded of when items were removed from hot holding temperature control. -REPEAT VIOLATION- Improvement from last inspection by having a discard time present on all TPHC items. Compliance visits will be conducted to insure PIC is is following TPHC procedures correctly, recording both a start time and end time not exceeding 4 hours.

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 cleaning needed to remove food debris in bottom of prep unit, reach in freezer, and on counter top where microwave is located. -REPEAT VIOLATION-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids missing. -REPEAT VIOLATION-

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 ceiling vents in kitchen area with dust build up. Clean as needed. -REPEAT VIOLATION-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a written vomit/diarrhea clean up plan. CDI: EHS emailed document. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on large machine in the kitchen area. Clean as needed.

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 facility holding wings, mini tacos and pizza on TPHC without time labels. CDI: PIC voluntarily discarded items. EHS will conduct long term compliance visit.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed raid roach spray and insect spray in establishment. CDI: PIC voluntarily discarded items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting board on prep unit with deep cuts and grooves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for quat. VR required within 10 days.

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 debris in bottom of prep unit and reach in freezer. Clean as needed.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids missing.

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 ceiling vents in kitchen area with dust build up. Clean as needed.

Repeat Violation: 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 certified food protection manager present.

GC - 2-201.11(A -D) & (H) 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 employee health policy does not include Salmonella non typhoidal. CDI: gave copy of new updated Employee Health Policy. No points deducted due to 1st inspection conducted under new code.

GC - 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 the clean up of vomiting and diarrheal events. CDI: copy of template and poster given to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer available for use. CDI: bleach sanitizer was made up at proper concentration by EHS during inspection.

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 no time documentation on items including pizza, wings, empanadas, and pupusas in food warmer held on TPHC. CDI: start and discard times were marked on items during inspection. Points not escalated due to new 2017 food code changes w/ increased points on this violation.

Repeat Violation: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 thin probe thermometer available for checking temps of thin foods including pizza, pupusas, and empanadas. VR by 10/20/22

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing and side doors open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and numerous bags of trash surrounding dumpster and area. Advised more frequent dumpster pick ups or larger dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present observed that is a certified protection manager. Repeat violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee health policy observed on the wall, but employees were not knowledgeable about policy. CDI. Education provided.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee coffee observed stored on counter with other food items. Repeat violation.

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 Pizza observed on TPHC without tine stamps. CDI. Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of bleach water observed with no label. CDI. Labeled. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer observed with dead battery and not functioning. EHS will verify no later than 9/23/21 that thin probed thermometer has been obtained.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Opened boxes of single service items observed on floor near office.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid observed missing from dumpster. Repeat violation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Grocery carts and other debris observed surrounding dumpster area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager while on -site. Repeat. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage on counter surface.

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 not use barrier when turning off faucet. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee drink from uncovered employee beverage then proceed to handle single-service gloves and clean single-service pizza box for food preparation without washing hands. Ensure employees wash hands when contaminated.

6-301.12 Hand Drying Provision - PF - Observed not disposable towels available at handwashing sink behind front counter. CDI, towels provided.

General Comment: 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 pre-cooked wings removed from frozen commercial packaging and stored in container yesterday nearing 24 hours not date marked. CDI, operator date marked wings

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach based cleaner not labeled. CDI, bottle labeled. 7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of cleaners stored next to clean tongs above 3 compartment sink. CDI, chemicals relocated for proper storage.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit available for quat sanitizer on site. Vr to ensure test kit available.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open and a lid missing from dumpster. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some tile damage observed on floor near office and water heater.

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.

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 start time on chicken wings held using TPHC over 4 hours remaining on TPHC but with start time of 8am. CDI, wings over 4 hours held using TPHC voluntarily discarded by PIC. Improvement made since previous inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service cups stored near handwashing sink in splash zone.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving and behind equipment on floors behind counter.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open and a lid missing from dumpster. Repeat.

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soda nozzles accumulating sticky residue and some soil. CDI, nozzles removed to begin cleaning process.

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 start time not identified on chicken wings as required by items held in warmer on TPHC written procedures. Chicken observed at 118 degrees F and voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of floor cleaner stored over ice machine. CDI, cleaner relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser with label torn and not legible. CDI, operator relabled degreaser.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat and chlorine test kit expired. Vr to ensure non-expired test kits provided.

5-205.15 (B) System maintained in good repair - C - Observed PVC drain backing up below 3 compartment sink. Maintenance arrived to repair while on-site.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage in pizza flip top cooler holding above 41F. CDI - Sausage pulled to walk in cooler for rapid cool down; flip top emptied and turned off to allow ice build up to defrost.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Dumpster drain plug is missing. Replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug on dumpster. Contact solid waste service provider and request replacement drain plug.

6-502.12 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 dust from ceiling vent near ice machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

6-301.14 Post a handwash sign at each handsink. No hand washing sign in men's rest room. CDI - Adhesive handout given to PIC to post in rest room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken wings holding above 45F in low prep cooler; ambient air temp in cooler around 53F. CDI - Wings discarded; facility has agreed not to store TCS food in low prep cooler until repaired. VR - Will return within 10 days to verify correction.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Only dial stem type thermometers available; no thin probe on site. VR - Will return within 10 days to verify that facility has working thin probe thermometer.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee immediately put on gloves without washing hands prior. CDI-Instructed employee to wash hands and then put on clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans and one onion chopper with food buildup stored on the clean equipment rack. CDI-The equipment was brought back to the 3-compartment sink for cleaning and sanitizing.

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 missing written time in lieu of temperature procedures for the wings and pizza. The product was correctly labeled with the time it was placed into the hot hold box. CDI-A TILT template was emailed today to have filled out, and the facility will keep on file.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of paper towels on the floor underneath a counter. CDI-The boxes were picked up off of the floor. REPEAT.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed employee only washing and rinsing equipment with no sanitizer step. CDI-Explained to the employee that a sanitizer step is needed each time equipment is in the cleaning and sanitizing process. The equipment was properly sanitized.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on the ground around the dumpster area. CDI-The area was cleaned.

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 slight damage to the wall acorss from the ice machine. HUGE IMPROVEMENT FROM LAST INSPECTION. The tiles and cove molding have been repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the automated hand drying device in the womens restroom not properly working. CDI-The manager placed paper towels into the restroom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. Have cleaned. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no bleach or QUAT sanitizer onsite at the facility. CDI-An employee went out and purchased sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of to-go pizza boxes stored on the floor. CDI-The box was emptied and the boxes were placed onto the shelving unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the insdie of the small reach in cooler and the hand washing sink. CDI-The reach in cooler and the hand washing sink was cleaned.

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 missing baseboard to the wall accross from the ice machine. Have repaired. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small buildup on the inside of the ice machine. CDI-The machine was cleaned and sanitized.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed pitted cutting board to the flip top cooler. Have replaced.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around dumpster area. Have cleaned.

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 missing baseboard across from the ice machine. Have repaired. 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 buildup in the womens restroom. Have cleaned.

Observed no one onsite with a manager's food safety training certificate. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed an employee drink stored on the exit side of the pizza making table- removed and stored properly to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed degreasor, bathroom cleaner, and bathroom disinfectant in unlabeled bottles. Labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed cuttiing board with dark grooves today- resurface or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed a hole in the dumpster- replace. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed loose base board and broken tile behind the counter today. Observed missing grout from the wall tile at the 3 comp. sink. 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.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored on the pizza oven table- discarded to correct.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed the stem thermometer reading 26F in ice water today- recalibrated during the inspection to correct.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples for sale with no sneeze shield. Sign posted to correct that warns consumers to wash before consumption.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed forks displayed for customers with the food contact portion side up- flipped over during the inspection so that the handle was up.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a hole in the bottom of the dumpster today.

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 rough corner to a wall and missing tiles around the drink area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed dust on all ceiling vents today. Provide light shields on the flourescent lights above the drink machine- observed none today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC at time of inspection not certified. 2 point deduction will be taken after 210 days from issuance of permit.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed employees on duty with little to no knowledge of reportable symptoms and illnesses. CDI by instruction; copy of policy left with facility. Recommend to post for easy access by employees.

2-301.12. Follow the cleaning procedure to adequately wash your hands; use paper towel to turn off handles of faucet so as not to recontaminate hands. Observed employee use bare hands to turn off water after washing at hand sink. CDI by instruction; employee rewashed hands.

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. Observed one container of mozzerella cheese in prep cooler past 7 day expiration time. CDI by discarding.

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. Observed time as a public health control being used for individual boxes of wings and pizzas. Observed times recorded and verbal procedure correct however, observed no comprehensive written procedures on site. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed 5 or more spray bottles of various chemicals not labeled. CDI by labeling all bottles. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed spray bottle of sanitizer filled with concentrate solution only; test strip read more than 400ppm. CDI by instruction with PIC on proper ratios for dilutionl. Spray bottle diluted to proper concentration.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in any refrigerators or freezers.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Genereal cleaning needed of men's restroom.