PAPA JOHNS PIZZA #4630

5-202.12 Provide at least 100F water at handsinks. Observed handsink on cookline temping below 100F. *REPEAT* handsink and 3-comp water temps meet compliance.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of pizza sauce cups fail to cool to 41F or below overnight. CDI- PIC voluntarily discarded items. Observed sliced grilled chicken fail to have a change in temperature after 30+ mins. CDI- SEE ITEM #33. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 TCS foods unable to properly cool due to being held in units while being densely packed with tight fitted lidding. CDI- EHS discussed effective cooling methods, PIC had lids removed, sauce cups voluntarily discarded per item #20. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 keyboard above prep top maintained unclean. Clean or replace keyboard sleeve. Observed handles of flip top units needing to be cleaned. *REPEAT*

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in sole employee restroom.

5-202.12 Provide at least 100F water at handsinks. Observed handsink on cookline temping below 100F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shaved steak temping above 41F. PIC stated prep top lids had been open since 930am. CDI- PIC voluntarily discarded due to item being outside of cooling parameters. *REPEAT* points not escalated due to overall improvement based on previous report. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. observed flying pests at back of facility. *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 keyboard above prep top maintained unclean. Clean or replace keyboard sleeve.

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: www.mecknc.gov/foodsafety

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Alfredo Sauce , Italian sausage, beef, and sausage above 41F..CDI items were voluntarily discarded. Please see temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. observed flying pests throughout facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm during active washing. CDI. Pic manually added the sanitizer and concentration read at 200ppm quart. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED in use sanitizer container at 0ppm. CDI. PIC replaced the solution and reading was at 200ppm quart.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility do have test kits but they are expired. Reading is still accurate. Facility ordered new ones.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ham and steak all above 41F in flip unit #1. unit temperature was 37. PIC indicated that unit was opened for some time due to large order. PIC closed the unit and also was advised to keep it close when not in use. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices without labels. CDI. PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around flip top/prep areas. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with containers stored as clean. -0-

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper hand washing procedure and PIC educated food employee and food employee properly re-washed hands. -0- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cooking utensils stored on handwashing sink at front of house. -CDI- PIC removed. -1-

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 items improperly date marked; i.e. chicken, salami and sausage date marked 1/14-1/21 (discard date should be 1/20) and meatballs date marked 1/16-1/23 (discard date should be 1/22). -CDI- EHS educated PIC on proper date marking and PIC properly date-marked items. **REPEAT** -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, it was sanitizer. -CDI- PIC properly labeled items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bacon, sausage, ham and meatballs all above 41F in flip unit #1. Refer to temperature chart. Observed ambient air of flip unit #1 at 41F. -CDI- PIC voluntarily discarded these items and will only store non TCS items in this unit until it has been fixed. -1.5- **3DAY VERIFICATION REQUIRED** 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 .

3-501.17 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 diced chicken in flip top # 1 with no date. Observed chicken wings and chicken nuggets in cold drawer dated 8/8/23. Per PIC, these items didn’t have the correct date but PIC was unable to verify when these items were prepared. -CDI- PIC voluntarily discarded items. -0- 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 PIC not able to provide written TPHC procedures for marinara sauce. **REPEAT** -3- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around flip top/prep areas. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with containers stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed leak in WIC when it rains. Observed RIC used for storing sauces not properly functioning. Observed flip top not properly functioning with an ambient air temperature of 43F. -0.5-

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 buildup inside of both reachin coolers. Increased cleaning frequency recommended to prevent contamination. **REPEAT** -0.5-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins near hand washing sinks. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed creamer stored over retail food in WIC. -CDI- PIC removed items. **REPEAT** -1-

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 CFPM at establishment at time of inspection.

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 visibly soiled large food storage containers stored as clean above 3 comp sink. CDI-All items were food debris were moved to sink to be W/R/S. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 dirty can opener in place on prep table. When EHS asked PIC how often the can opener was cleaned, they stated "once a week." When EHS asked how often cutting boards, slicers, scoops, and other utensils were replaced and W/R/S, PIC stated at the end of each night. CDI-EHS provided education about cleaning frequency and scoops were changed.

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 Observed no approved variance for extended TPHC of pizza sauce at time of inspection. PIC was unaware of state variance and EHS had to ask for PIC to reach out to general manager for more information. Observed no time stamp on pizza sauce held at room temp. Variance stated sauce may be held on time for 10 hours. PIC stated if there was sauce left over at the end of the night they will sometimes place it in the WIC and use it for sauce cups. This is not part of the approved variance that the GM produced. CDI-EHS provided education. Time stamp was added to sauce. VR required within 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle. PIC stated it was sanitizer. CDI-Employee added label to spray bottle.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple in-use utensils with visible food debris and PIC stated items are only W/R/S at the end of the day. Increase cleaning frequency.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed employee apron and other outer clothing stored in the employee bathroom.

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 buildup inside of both reachin coolers. Increase cleaning frequency to prevent contamination.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in same bin as portioned marinara sauces. Employee placed personal phone on prep table where pizzas are cut. Move all employee items to designated area to prevent contamination.

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 abundance of food splash, debris, and black residues on insides and exterior of flip top unit. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed warewashing sponge stored in handwashing sink next to flip top cooler. CDI - Sponge was removed. -1 point-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed water temperature of 87F used for manual warewashing of utensils at three compartment sink. CDI - PIC heated water to above 110F. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -REPEAT- -2 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC with limited knowledge of food borne illnesses and symptoms. CDI - Posted employee health signage was reviewed with PIC. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without using barrier such as a paper towel. CDI - PIC was asked to wash hands following posted hand washing procedures. -REPEAT- -2 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and black build up on underside of flip top lids. Observed food particles in gaskets of reach in coolers and drawers. Observed abundance of dust on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table used to portion pizza dough. Store employee possessions away from equipment, customer food, and utensils. CDI - Phone was removed from prep table. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at time of inspection.

General Comment: 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 employees touching faucet handles with bare hands after washing. CDI: EHS intervened; education provided; hands were washed properly.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink reading 0ppm. CDI: quat sanitizer was manually dispensed from bag to correct concentration. Chemical company was notified for repair on dispenser to ensure sanitizer is coming out properly. Next routine inspection full points will be deducted if sanitizer is not at proper concentration.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sauce cups inside small reach-in cooler low boy that states “Keep Refrigerated” ranging from 44F - 47F. CDI: sauce cups were transferred to walk-in cooler. Manager plugged cooler into different outlet before cooler repair company was called. All other cold holding temperatures in the facility were in compliance.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottles stored on prep table at back of kitchen and bottles stored at front above containers of dough. CDI: chemicals relocated to proper location.

General Comment: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed a few broken plastic containers and lids in kitchen. CDI: container and lids discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer dispensing at 50ppm. Equipment is not pulling enough sanitizer. Facility only has a 3 comp sink and will not be able to wash dishes if equipment is not fixed. CDI- Came back to facility PIC was able to fix issue. Sanitizer is now running at 200ppm.

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 facility without written procedures. CDI- PIC pulled up procedures after the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked above 3 comp sink.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips at facility. CDI- PIC sent employee to the store to get test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several opened cans of soda, food items and bottles of water stored above and with customer food items. -REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on site without food protection manager certification. Manager is registered for upcoming class.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water faucet broken on front handsink; unable to provide water at 100F. Repair to maintain hot water at 100F at handsink. Verification required within 10 days of inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order.

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 held on time without proper time stamp. PIC stated he placed it on time hold at 9:30 am. CDI - Time stamp was placed on container.

4-501.11 Maintain equipment in good repair. Observed flip top lid missing piece to hold lid closed/open. REPEAT. Repair/replace as necessary. *Points not escalated due to repairs made to other equipment since last inspection*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored above customer food in walk in cooler. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee use the hand sink to rinse off onions. CDI-Explained that the prep sink or the 3-compartment sink to be used instead.

4-501.11 Maintain equipment in good repair. Observed leaks coming from the compressor/fan in the walk in cooler. Have repaired. REPEAT. Observed the flip top cooler lid missing the piece that holds the lid in place. Have repaired. Observed rusted shelving in the walk in cooler. It is no longer easily cleanable. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the ovens. Have cleaned. REPEAT. *Huge improvement on cleaning of non food contact surfaces. Points decreased 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 two missing tiles in the facility. On the wall leading into the room with the 3-comparment sink and the second on the wall across from the mop sink. Have replaced. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above facility food in the walk in cooler. CDI-The food items were discarded. Food is acceptable as long as it is stored under facility food and properly labelled.

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 manager handling cooked pizza with bare hands. CDI-Stopped, instructed to discard the pizza and to start over.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sponge being stored in the hand washing sink. CDI-The sponge was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the chopper units and the slicer that is attached to the table. CDI-Both items were taken apart and brought to the 3-compartment sink for proper washing, rinsing, and sanitizing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the container holding the dustinator product not properly labeled. CDI-The container was labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic container being used as a scoop for the dustinator. The container was being stored directly in the product. CDI-The container was removed and explained that a scoop with a handle is acceptable as long as the handle is kept out of the food product.

4-501.11 Maintain equipment in good repair. Observed damage to the top piece to the chopper unit. Have replaced. Observed leaks coming from the compressor/fan unit in the walk in cooler. Have repaired. REPEAT. *The damaged pizza slicers and rusted shelves have been replaced. 0 points taken today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the prep line coolers, and the insides of both hand washing sinks. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile along right side wall leading into the back room area (area with the 3-comp sink). Have repaired.

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 at hand sink by make line. CDI - Adhesive handout sign left with PIC to post.

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 Chicken wings in cold drawer dated 3/16-3/22 and ham in low prep cooler dated 3/21-3/29. CDI - All discarded; discussed proper date marking with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available for checking food temps. VR - Will return within 10 days to verify correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A couple of plastic food pans wet stacked. Separate these to allow air drying.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in walk in cooler; replace pizza cutters with damaged blades.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. All test strips are expired. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean walk in cooler door gasket, shelves in walk in cooler, and inside cold drawer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door and lid open. Keep these closed.

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

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 food employee using bare hands while cutting tomatoes. CDI - Tomatoes discarded; employee washed hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf No paper towels available in employee restroom. Also, kitchen handsink pulled off wall and lying in the floor upon entry. CDI - Paper towels restocked in restroom; plumber arrived during the inspection to reinstall the kitchen handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed tomatoes and peppers stored on shelf above fully cooked chicken wings in walk in cooler. CDI - Cooler rearranged with unwashed produce below ready to eat items.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of stainless steel polish stored on shelf above prep table. CDI - Spray bottle relocated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of house flies in facility. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and crumbs from low prep cooler door gaskets, walk in cooler door gasket, and minor build up from low shelf in walk in cooler.

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. Replace missing baseboard tile on wall by kitchen handsink.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf No paper towels at either handsink; dispenser missing from sink near make line. CDI - Paper towles stocked at each sink. Facility must replace missing dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Clean plasctic containers stored as clean with sticker residue; dicer stored with food residue, and one soiled knife stored on magnetic knife holder. CDI - All sent to dish area for reprocessing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Ham and sausage overstocked in flip top and holding above 45F. CDI - Out of temp portion 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 Many items, such as chicken bites, grilled chicken, ham, and sausage, in walk in cooler have expiration dates of 9 to 14 days after prep. CDI - All corrected during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple plastic food container wet stacked. Separate to allow proper drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and crumbs from low cooler door gaskets.

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 tile above prep sink and pizza sauce splatter from wall behind prep sink.

6-301.14 Post a handwash sign at each handsink. observed handsinks without hand wash signs posted. cdi posted handwash signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food residue build-up on can opener blade. observed sticker residue on plastic containers stored as clean. cdi by wash, rinse, and sanitize.

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

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of flour/corn meal unlabeled.

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 sticker residue on plastic pans.