PAPA JOHNS #4573

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 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed PIC readjust hair, glasses, and earphones before reengaging in food preparation (pressing dough for pizzas, tossing pizza dough, etc.) without first washing hands. Initially observed PIC disengage handsink faucet barehanded during corrective handwash. CDI - EHS and PIC discussed hand washing procedures; wash hands prior to beginning preparation of food after any potential contamination. Utilize a barrier when turning off handsink to avoid recontamination. EHS observed effective corrective handwashing prior to PIC returning to food preparation. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately twelve (12) plastic ingredient containers at clean dish rack stacked while wet. CDI - Containers were separated out to allow for effective air drying. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) stacks of recently delivered single service articles (unfolded pizza boxes) on floor of dry service area. Elevate as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) employee drinks (bottled juice, smoothie cup) stored above sealed food in WIC. CDI - PIC rotated employee beverages to employee table at front of establishment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed ANSI certification on file for usual manager; however, manager was not available at time of inspection. PIC demonstrated knowledge by answering questions pertaining to food service establishment during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) unlabeled spray bottle of properly concentrated food contact surface sanitizer placed at prep line above single service articles (to go boxes.) CDI - PIC relabeled sanitizer and rotated it to proper chemical storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of unopened boxes containing bagged pizza sauces stored on dough tray on the floor. Elevate food items as needed.

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 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaged in food prep (preparing pizzas) after washing hands effectively without hair restraint and polished nails. CDI - EHS, food employee, and PIC reviewed requirements pertaining to food employee personal cleanliness. Gloves were donned for the remainder of food prep.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately six (6) metal pizza pans at clean dish rack stacked while wet. CDI - Pans were separated out to allow for effective air drying.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - 3 Dented cans stored with non-dented cans. *CDI - PIC removed dented cans and set them aside to be returned its for credit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Glue and water mixture in plastic containers used to glue labels to boxes. *CDI - PIC labeled containers to properly identify substance within containers.

4-501.11 Maintain equipment in good repair. *Observed - make table lowboy gasket tearing in need of replacement or repair.

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 - WIC gasket with build up in need of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. *Observed - Unnecessary items stored in waste enclosure area. Remove. *REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the QUAT sanitizer in the sanitizer bay of the 3 compartment sink to be <50ppm. Sanitizer dispenser was observed not functioning properly, after multiple attempts to refill the sanitizer basin it would still read <50ppm. PIC called in a repair at the time of the inspection and purchased a bottle of bleach to use temporarily until the repair is made. EHS provided education on how to properly use and test the bleach sanitizer solution. 3 day VR required to observe the repaired sanitizer dispenser. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several squirt bottles of various condiments throughout the facility that were not labeled as to their contents. CDI - PIC labeled bottles.

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 an accumulation of food debris on the racks in the WIC.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak in the drain pipe to the handwash sink adjacent the opentop refrigerator.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be open at the time of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs stored as clean above prep table with pizza sauce and rails holding pizza cutter with food debris accumulation. PIC stated rails are cleaned every four hours and utensils not in use are cleaned daily. CDI- PIC removed tongs to be washed, rinsed, and sanitized. -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: 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 .

3-501.19 (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 no written procedures for time used as public health control available at time of inspection. VR-10 days. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-202.11 Multiuse 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 pizza cutter stored above prep table with chipped blade. -0-

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 prep shelf surfaces with dust and debris accumulation throughout facility.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drinks stored on prep tables and shelving above RTE foods and near food prep. CDI- PIC moved items away from food prep and food storage areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed back handsink without paper towels. CDI- PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3 comp sanitizer at or below 150 ppm QUAT. CDI- PIC changed sanitizer concentration to 200 ppm quat, and re sanitize food contact surfaces. 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

6-501.16 Store mops for air drying after use. - Observed mop heads stored down in can wash after use.

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 wings and boneless wings prepared on 8/31 that did not have a date label. CDI-PIC added date to both containers. -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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC preparing food while wearing a watch. -0

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed old test strips that did not properly read concentration levels of sanitizer. VR within 10 days. -0.5

5-501.17 Provide a covered waste bin in female restrooms. Observed trash receptacle with no cover in shared restroom. -0

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed opened employee food and drink stored in the WIC above RTE foods. -0

6-501.16 Store mops for air drying after use. Observed mop stored in mop sink. PIC stated wall mounts were on back order. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by boxes and mop bucket, making it inaccessible. CDI: PIC cleared items from around handsink and made it accessible.

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 food residue and build up on cutting part of can opener. CDI - PIC placed can opener at 3-comp to be W/R/S. REPEAT. Points not escalated. Points will be escalated if still an issue during next inspection.

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 TCS foods in prep unit without date marking. PIC stated that items were prepped at 8pm last night-today. CDI: PIC educated about date marking RTE TCS foods if held over 24 hours. PIC date marked items missing a date mark.

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: http://meck.co/FoodSafety Establishment has an approved variance for holding pizza sauce for 10 hours on TPHC. Pizza sauce was not marked with a start time or discard time. CDI: PIC labeled sauce with the time it was started on the 10 hour TPHC for the day. Ensure times are marked for pizza sauce when it is removed from temperature control or a time of when to discard.

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 a hair restraint. CDI: Employee put on hair restraint.

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 rust and microbial growth on ceiling air vents throughout facility. Keep clean. Observed flour and debris under equipment and on floor throughout prep area and in need of general cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC unable to locate employee health policy in paper form or digital form. CDI - EHS provided PIC with updated employee reporting agreement and educational poster. EHS discussed with PIC the need to review the information with employees and educated PIC on the addition of Salmonella non-typhoidal to the reportable illnesses. -1 points

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 pizza sauce on cutting part of can opener. CDI - PIC placed can opener at 3-comp to be W/R/S. -1.5 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C observed minor dust buildup on vents under hood. Increase frequency of cleaning. -0 points

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. -C Observed no waste bin at hand sink by mop sink. Provide waste bin.

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 to clean up vomit/diarrhea events. CDI - EHS provided PIC with written procedures, poster and gave education on requirements under 2017 Food Code. -0 points

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -C Observed an unopened employee drink next to plastic containers containing food and stored on bottom shelf of RIC near prep line. CDI - moved drink to designated area for employees. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several plastic containers wet nested near 3-com sink. CDI - Containers were separated and allowed to air dry. REPEAT -1 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed 2 dumpsters with open doors and lids. One of the dumpsters lids were laying behind the dumpster. CDI - PIC closed lid to dumpster that had lid attached. PIC stated he will call the property manager to request lids be replaced to 2nd dumpster. Dumpsters are shared with other units in the strip. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top cooler that were stored above 41 F. PIC stated that items were placed in flip top cooler this morning at 10 am. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points).

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry on food employee wrist while preparing pizza. CDI- employee removed bracelet. 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 food employee while preparing food. CDI- employee put on hair restraint. REPEAT (half point)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to severity).

4-501.11 Maintain equipment in good repair. Repair leaking faucet at mop sink in back of facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from shelving above pizza dough station. REPEAT (half point)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door was open during inspection. CDI- PIC closed dumpster door. 5-501.115 Maintaining Refuse Areas and Enclosures - C. Remove tree and garbage debris surrounding the dumpsters. Observed empty tomatoes cans and tree limbs behind dumpster.

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 splash from wall near hand sink in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in pizza make station unit that were above 41 F. PIC stated that items were placed in unit at 10 am. CDI- Items were placed in walk-in cooler and allowed to chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Pizza make station is not holding food at proper temperature. PIC called maintenance to come repair unit.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility does not have any quat test strips. VR- facility has up to ten days to provide quat test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of pizza oven, shelving, and interior of prep sink in 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 black substance (may be mold) on a/c vents in ceiling of facility at each vent.

6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sink near prep station. CDI- Paper towels were provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed bell pepper stored above container of chicken strips and jalapenos. CDI- Items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken strips in prep cooler that temped at 44 F. CDI- PIC placed item in walk-in cooler and allowed to chill.

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 containers of ground beef and chicken chunks in prep cooler that were dated for eight days instead of seven days. CDI- Items were relabeled with the correct date.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraint on head while preparing pizzas. CDI- employees put on hair restraints.

2-102.12 Certified Food Protection Manager - C No one in facility has passed an ANSI accredited test.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with buildup stored in clean section. Can opener blade not being cleaned every four hours. CDI- Can opener and blade were properly cleaned.

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 dented cans stored with regular cans at time of inspection. CDI- Section was labeled for dented cans.

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing bell peppers before they were washed. CDI- Sliced peppers discarded. Employee began cleaning before slicing.

2-102.12 Certified Food Protection Manager - C Observed PIC not a certified food protection manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaner stored in handwashing sink near 3 comp sink. Observed cleaning blue rag stored in handwashing sink near flip top cooler. Ensure access is maintained at handwashing sinks at all time, and are only used for handwashing. CDI, items removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat chicken, pepperoni and sausage in walk in cooler. CDI, eggs removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with dark build up, stored as clean. CDI, can opener removed for cleaning.

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 not labeled. CDI, sauce labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Crevices and interior of dicer had food debris in it. CDI- Brought to 3 comp. sink. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P PIC stated slicers for pizza were cleaned once a day. Clean every 4 hours. CDI- Taken to sink.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed a pizza in WIC. PIC stated facility is donating pizzas to local food bank. If so, facility must date pizzas for date of prep. CDI- Pizza dated.

7-207.11 Store labeled, employee medications to prevent contamination. -P Allergy medicine stored at handsink. CDI- Moved.

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 Facility did not have a TPHC sticker on pizza sauce. CDI- Time added. Facility did not have variance on site for pizza sauce. CDI- Given.

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. Baseboard damaged in two areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both handsinks. CDI- Paper towels provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sani. bottle not labeled. CDI- Bottle labeled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Tongs for jalepeno peppers was in food. Keep handle of tongs out of food to prevent touching food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main cutting board in back kitchen in need of replacement,.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was not able to fully communicate full extent of employee health policy and stated employees were likely not aware of it. CDI- Copy of policy given and explained, told to have entire staff sign policy. VR to ensure compliance.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on prep table where employee was cutting onions. Personal drinks and food stored on shelf in WIC above facility food.

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 Observe employee wash hands for less than 5 seconds and turn faucet off without using a barrier. CDI- Proper handwashing explained to employee. Employee re-washed 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. -P In-use pizza sauce was incorrectly dated 4/4 instead of 4/6. PIC was confident of error and made switch to date.

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 Variance approval from State was not on-site for pizza sauce. CDI- Letter obtained.

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. Many in-use scoops were stored in food with handles touching food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed many NFCS such as shelves, coolers, gasket crevices, etc in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Leak in sink in restroom. PIC stated plumber was to arrive tomororw -0-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer low at 0ppm in spray bottle. CDI- Bottle re-filled. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut tomatos in reach in cooler at 51F. PIC stated they were just prepped and were cooling. CDI- Product was moved to WIC with lid off for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many bottles of sauces with no label. Label all oils, sauces, spices, etc.

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 Observd a dented can of sauce stored alongside non-dented cans. CDI- Dented can moved and discontinued from use.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC at the time of inspection was not a certified food safety manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no copy of health policy at facility and PIC was not able to communicate health policy. CDI- A copy of policy was e-mailed to facility.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observe an employee touch a RTE pizza with bare hands. CDI- Explained to employee bare not contact is not allowed with RTE food.

4-501.114 Maintain sanitizer at correct concentrations. -P Observe sanitizer read at 50 ppm Quat. CDI- Bottle re-filled. REPEAT.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer at facility. VR- Will return to check.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins. REPEAT.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC did not have certification. Facility is still within its 210 day limit.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed a sanitizer bottle less than 200 ppm. CDI - a new bottle was made at the proper concentration.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris built up on the shelves in the prep unit. Clean shelves. Observed black build up on the walk in cooler gasket. Clean gasket.

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

General Comment- 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed written procedure thatPIC was able to find but no signatures or knowledge of Employee health policy. PIC will go over with employees and obtain signatures to be maintained in employee file.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back hand sink. Replaced by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous foods in reach in prep cooler at 47-51F degrees. PIC stated that he had opened lid of unit to clean for approx 45 min. Internal temperature of cooler reading 44F degrees. Ensure unit is maintained closed and temperatures are monitored closely.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed condiment scoops used as handles in cheese, pickles, and other products in reach in cooler. Ensure scoops with handles are utnilzed to avoid hand contamination of product.

General Comment- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic food pans on clean drain board and stored on clean storage racks above clean drainboard. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty dough tubs stacked near back door on the floor- pick up is 2X week. Ensure these tubs are stored on dolly's off of the floor to facilitate cleaning and avoid pests.