HUNGRY HOWIE'S #619

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and ranch cold holding above 41F. See temp log above. CDI - PIC moved to rapidly cool items. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed marinara and wings with out a date mark in PU and WIC. CDI - PIC voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mozzarella cheese with a date mark of 9/17. CDI - PIC voluntarily 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 prep units and reaching cooler with food build up and debris. Increase cleaning frequency

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the trashcan in women’s restroom.

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 floors with visible food debris and buildup underneath equipment, shelving, and racks in the preparation aria, cook line, dry storage, and dish pit. Observed wall throughout establishment with buildup. Increased cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed squirt bottles stored as clean with sticker residue still on bottle. Observed thermometer with built up food debris. CDI - PIC moved to 3 comp sink to rewash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sausage with preparation date of 4/21. CDI - PIC voluntarily discarded item. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed steak and chicken opened day prior without date, marking stickers. CDI - PIC added yesterday’s date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 seasoning containers un labeled.

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 unit and reaching cooler with built-up food debris. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in women’s restroom.

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 employee drinks stored in reaching cooler. CDI - PIC moved drinks to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in both handwashing sinks. CDI.. Sinks were cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stacked as clean with sticker debris. CDI items moved to 3 comp for w/r/s 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 .

4-601.11(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 Reach in cooler in need of wiping down

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet and bathroom sink in need of cleaning.

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 facility in need of cleaning especially hard to reach areas. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bottled water stored with facility food. Also observed cell phone stored on prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F please see temp chart..CDI Food was voluntarily discarded REPEAT 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 .

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 working shakers without labels. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed prep unit in need of clean around the edges on the inside of the unit.

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 floors in need of clean especially in hard to reach areas

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI..Hand sink was cleaned and sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temp. CDI..some food items were discarded and some food items were put in WIC to cool.REPEAT 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

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 squeeze bottles of sauces without lables

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in bin with debris. REPEAT

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 crevices in prep unit with dried food debris.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucets without barrier. CDI..EHS educated employee on using barriers.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in employee only bathrooms.. CDI..EHS will leave hand wash sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 open bag of salami and container of salami without date. Employee was unsure how long items where open and in prep unit. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Facility does have the letter from state but not actual procedures.EHS let procedures with Trey.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed Thermometer wouldn’t turn on. EHS will come back for Thermometer

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on floor in WIC.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in baskets with debris

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3-comp sink leaking and draining water being caught in a tub. Repair. Observed drain in floor slow to drain. Repair REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3-comp sink leaking and draining water being caught in a tub. Repair. Observed drain in floor slow to drain. Repair.

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 PIC is not a CFPM. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on chopper, and utensils stored as clean. Utensils were placed in red containers with debris on them. CDI - EHS and PIC moved chopper and utensils to be cleaned. PIC and EHS discussed cleaning red containers and ensuring they were clean to prevent debris from contaminating clean utensils. 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 .

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 PIC is not a CFPM. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed green cloths in handsink in dish area as well as black residue and debris in handsink. Needs removal of cloths and cleaning. CDI - PIC cleaned sink

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of flour stored on floor in kitchen. CDI - PIC moved bags off the floor.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC is not a CFPM and facility has priority violations.

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 PIC is not a CFPM.

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. Observed facility is missing nontyphoidal salmonella on Employee Health Policy. CDI - EHS informed PIC of updates to policy and provided a link to the updated information.

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 facility has a body fluid cleaning kit but not a procedure. CDI - EHS sent PIC a copy of the state procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomato at 44 F in flip top. CDI- Tomato was voluntarily 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 in WIC dated 3/8 and tomatoes in flip top dated 3/5. CDI - Tomatoes were voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers. Points not escalated due to improvements. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open canned beverage on prep table. CDI - Beverage was removed by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning brushes stored in handsink by 3-comp sink. CDI- Items were removed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed white residue build up on plastic container stored as clean. CDI- Containers were moved to be cleaned.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets laying on bags of flour.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrubby brush stored in hand sink next to three compartment sink. CDI: PIC removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink. EHS tested both in sink and at end of dispenser tube. EHS will return within 10 days to verify sanitizer dispenser properly works. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in pizza make table. Facility opted for voluntary closure. Maintenance contacted during inspection. PIC stated foods placed in unit @10:30am. All TCS foods voluntarily discarded, all other foods moved to walk-in cooler for rapid cooling. Facility cannot reopen until EHS give approval. EHS will return tomorrow 04/23/21 to verify unit repaired. VERIFICATION REQUIRED.

4-502.11 (B) Good Repair and Calibration - PF Observed thin tip thermometer in poor repair- unable to read screen. EHS will return within 10 days to verify facility obtained thin-tip thermometer. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed salad make table non-operational- PIC stated new has been ordered. Observed pizza make table unable to hold tempeture- see violation #20 for more detail. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two scored cutting boards stored on clean dish shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving above and across from three compartment sink soiled with food waste.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored on boxed pizza sauce. CDI: PIC relocated chemicals to approved location.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-tip thermometer in facility. EHS will return within 10 days to verify correct thermometer obtained. VERIFICATION REQUIRED.

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 shakers throughout facility with no labels. CDI: PIC provided labels.

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

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 steak meat date marked for 8 days ago in prep cooler and salami with a 7 day shelf life date marked for 9 days ago. Date mark required foods are allowed max 7 day shelf life. CDI- Out of date foods voluntarily disposed of by PIC. (repeat)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean dish storage racks in dish area with dust build up needing cleaning.

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 floors in dish area needing better cleaning under racks and sink.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Present PIC did not know the symptoms and illnesses from FDA food code as required. Facility has 10 days to provide proof of training for employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not operating at dish area handsink, paper towels not available. CDI- PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. No handwash sign observed in employee restroom. CDI- Sign provided. b

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 container of steak beef in walk in cooler with no date and a container of sliced turkey in prep cooler with no date. CDI- Non date marked food voluntarly disposed of by PIC. 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 large tub of pre-cooked chicken wings in prep cooler and meatballs in prep cooler and walk in cooler that were all date marked for 8 days ago and a pan of steak meat date marked for 15 days ago. Date mark required foods are allowed a max. 7 day shelf life. CDI- All out of date/ improperly date marked foods voluntarily disposed of by PIC. (repeat) Due to repeat date marking violations, will follow up within 10 days that facility is following a proper date marking procedure.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed pizza boxes stored face up and un-covered on storage shelves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on top of stack of face up pizza boxes on prep table.

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 a pan of sausage date marked for 8 days ago in make table. CDI- Meatballs disposed of. Observed steak strips date marked for 10 days ago, PIC said it was meat from just a couple days ago that was placed in a pan with an old date mark. CDI- PIC voluntarily disposed of steak. Points not doubled as improvement noted to date marking system.

3-302.15 Wash fruits and vegetables prior to use. Observed half cut cucumber used for salads stored in same bag it was purchased in and had not been washed prior to cutting/ use. CDI- Cucumber voluntarily diposed of by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 partially opened plastic wrapped units of pizza boxes stored on floor and several wrapped units of pizza boxes stored on the floor. PIC voluntarily disposed of exposed pizza boxes and stored wrapped pizza boxes off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items, aprons, jackets, etc. stored on top of pizza boxes on storage rack. (repeat)

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 several pans of foods in walk in and prep cooler not date marked or out of date. Observed chicken strips date marked for 9 days ago, and meatballs date marked for 8 days ago. Observed diced ham, boneless wings, several pans of buffalo wings, and sliced turkey that were not date marked. PIC date marked items he could determine were prepped yesterday and voluntarily disposed of all other foods that date of prep could not be determined. Will follow up within 10 days that facility is using a date marking system and not storing date mark required foods more than max 7 day shelf life allowed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in main prep cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items, aprons, jackets, etc. stored on top of pizza boxes on storage rack.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bottle of degreaser in the employee restroom. CDI-bottle labeled,

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling tightly covered in the walk-in cooler. CDI-lids vented to allow for better airflow.

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 spray bottles of water stored above the pizza prep table, not labeled as required.

2-101.11 PIC shall be present during all hours of operation. -PF PIC not on site at time of inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior area of cold drawer.

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 dusty build up on vent covers and ceiling in employee restroom.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap provided at handsink near 3 compartment sink. CDI soap added.

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 lettuce not date marked. CDI lettuce was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed condensation leak in salad reach-in cooler. Rusted shelves in walk-in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several dirty towels stored in handsink beside 3 compartment sink. CDI PIC discarded towels.

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 cover plates missing on 2 electrical boxes beside 3 compartment sink. REPEAT VIOLATION.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Facility has 7 months from permit issue date to obtain certified manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee Health Policy on site. CDI policy given to PIC.

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 employees handling calzone fillings with bare hands. Calzone is then put through pizza oven. Observed outside surface of calzone above 165F, however inside toppings of calzone only reaching 106-118F. All parts of the food must reach 165F oremployees must wear gloves of use utensils. VERIFICATION REQUIRED.

6-301.14 Post a handwash sign at each handsink. Observed 3 handsinks without handwashing signs posted. CDI posted provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce in prep flip top cooler at 65F. Facility must provide documentation stating pizza sauce is not a TCS or product or pizza sauce must be properly cold held. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed high concentration chlorine wipes stored on shelves above dough. CDI wipes were removed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer provided in 2 reach in coolers.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers. 4-501.11 Maintain equipment in good repair. Observed hole in ceiling of walk-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide test strips.

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 plate cover missing on outlet above 3 compartment sink. 6-101.11 Surface Characteristics-Indoor Areas - C. Observed absorbent carpet under/in front of 3 compartment sink.