TRUIST FIELD HUNGRY HOWIES

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee go from cleaning the prep table with sanitizer cloth and proceed to prepping pizzas for service. CDI employee moved to wash hands.

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 facility missing written procedures for approved pizza sauce for variance. Eric Fairbanks to email written procedures from corporate. Verification required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist watch while working with food.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed TPHC form with pizza sauce, pizzas, and cheese on written procedures held on time. PIC stated that cheese is held on temperature control and time. If enough cheese is left over at the end of the event it is wrapped and used the next day. EHS advised to keep cheese on time follow the procedure by ensuring it is discarded after four hours. CDI - PIC placed all TCS items on make line on time as stated by procedure and marked what time these items were placed in make unit. (1.5)

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 inside of make table accumulating food debris. Observed surfaces behind drink machine accumulating residue. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed paper towel dispenser located at the middle hand sink hanging off the wall. Please repair. (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 top of hot cabinet, wall behind pizza prep table, shelving above three comp sink and inside walls of WIC with splash, dust, debris and residue. Increase frequency 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 floor near WIC with debris and build up.

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 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 . Observed pepperoni that was transported to facility earlier in the shift at 46F in large box inside reachin. CDI-PIC removed pepperoni from the box and moved pepperoni to WIC to quickly cool.

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 in-use pizza slicer stored on dry storage shelf under scrubbing pad. CDI-PIC moved pizza slicer to 3 comp sink to W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed nacho cheese holding below 135F in hot box (see temperature chart). - CDI - PIC placed nacho cheese on TPHC. Written procedures updated to include nacho cheese. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed pizzas held on time for more than 4 hours; time log indicated pizzas were being held from 3PM-9PM. - CDI - PIC corrected holding period to only 4 hours.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. - Pf - Observed 3 compartment sink to be inoperable. Per PIC, work order has been placed and vendor will be out tomorrow to fix the sink. - VR - Verification required within 10 days to ensure 3 compartment sink has been repaired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands. CDI, employee re-washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap at hand washing sink but hand sanitizer in dispenser. CDI, soap provided.

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 pepperoni and cheese cold held between 43-45 degrees F and staff stated foods in cooler overnight. CDI, items voluntarily discarded. Ambient air temperature of unit measured 38 degrees F and all other foods in temperature. Observed bottom of unit heavily stocked. Ensure units not over stacked.

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 . Per employees , observed pizza sauce prepared prior day used for next day not date marked. CDI, sauce voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed no dish detergent available at 3 compartment sink. CDI, detergent provided.

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 food stored above food for consumer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- Plan sent via email.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips not accurately measuring concentration. CDI- Test strips provided.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P -Observed cheese cold held in low 2 door reach in Continental cheese cooler between 47-58 degrees F. Ambient air temperature measured 58 degrees F. Cheese recently placed in unit according to staff and cheese relocated to walk in cooler to rapidly cool. Long term compliance visit needed to ensure calibration / repair of low 2 door reach in cooler.

General Commetn: 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 staff not able to locate procedures for TPHC. Staff later brought showed TILT log / procedures at end of inspection. Ensure written procedures are prepared in advance and maintained on site and staff are knowledgeable on where they are located when using Time as a Public Health Control.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on ground.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pizza pans put into container on rotation during cooking. Pizza pans and containers need changing out of loose debris

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed employee drinks stored over opened sleeves of drinks.

2-301.14 When to Wash - P Observed 3 employees enter facility from outside food service suite and not wash hands. Employees were persons who would take money and hand over packaged food, but cross contamination of surfaces could occur. Anyone entering food service suites must wash hands upon entry. CDI by persons washing hands.

3-304.11 Food Contact with Equipment and Utensils - P Observed constructed pepperoni pizza in pan not yet cooked being stored in bin on top of pepperoni. Do not store items in food. CDI by removing pizza to another area. Observed ice scoop buried in ice. CDI by using clean gloved hand to move scoop to where scoop handle was easily removed from ice without hands contacting ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese in condiment cups holding 114F. Nacho cheese coming out of dispenser waws 140F. CDI by nacho cheese in condiment cups discarded and all nacho cheese being dispensed into trays upon order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and pepperoni in top of pizza prep refrigerator at 45F and 46F respectively. Proximity to oven probably affects this temperature; need to either change location of refrigeration relative to oven, turn down refrigeration temperature to account for this set-up, or have equipped checked to maintain all TCS foods at 41F or below. CDI by putting ice bags under pans of shredded cheese and pepperoni, which brought temperatures down to 41F within 10 minutes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several persons making pizzas with beards and no beard restraints. CDI by persons being given beard restraints and putting them on.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with mouth contact surfaces not covered by plastic sleeve. Make sure that all plastic sleeves cover mouth contact surfaces of all cups. CDI by covering all cups with plastic sleeves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sink by pizza area. CDI: paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer to be dispensing at 0ppm quat at three compartment sink. CDI: sanitizer to be obtained from next door where sanitizer is dispensing at 400ppm quat for sanitizer buckets. Sanitizer for three compartment sink to be manually mixed. VERIFICATION REQUIRED to ensure sanitizer dispenser has been fixed to be dispensing at the proper concentration.

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 Repeat Observed time marked on pizza sauce to be marked for the future. Time on sauce was 6pm, EHS began inspection and read time at 5:48pm. CDI: EHS reminded PIC that time must be the exact time in which sauce is made.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored in soapy water bucket. CDI: wet wiping cloth relocated to sanitizer bucket.

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 scoop without a handle being stored in popcorn kernel container. CDI: scoop with a handle placed in popcorn container with the handle out to replace cup.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking pans for pizzas cleaned once per year per Domino's PIC. CDI - PIC implemented the required 24 hour cleaning. -0-

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 no time stamp nor available procedure in the stand. CDI - PIC provided stand with TPHC approval and requested detailed procedure from store. -2- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water and soft drinks stored directly on the floor and on riser at 4 inches off the floor in beer cooler. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed water cups stored directly on the floor in the water heater room. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed damaged lid on chest freezer and duct tape repaired. -2- REPEAT

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 no time recording taking place during inspection. CDI (Time recorded during inspection).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. Observed single servide cups stored within splash zone of hand washing sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observed damaged lid to chest freezer in need of repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (puddled beer inside walk-in cooler in need of cleaning, Observed inside bottom surfaces of pizza cooler in need of general cleaning).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of walls in kitchen area in need of re-painting/ re-surfacing.

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored on top of chest freezer).

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: Staff onsite stated, pizza sauce being placed in refrigerator at the end of the shift and reused the next day. Product not being discarded after 4 hours. Repeat. No written procedures onsite for pizza sauce longer than 4 hours. Follow variance procedures.

7-201.11 Store toxic materials to avoid contamination. -P: Observed powder oven cleaner stored with bags of peanuts and steel polish cleaner stored above 3 comp with clean pans. CDI-removed

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: Observed domino's employees not following HACCP plan for pizza sauce. Repeat. Follow variance procedures.

4-501.11 Maintain equipment in good repair. Observed handle on chest freezer damaged/bent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on floor fan and pizza oven racks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage behind hand sink near popcorn and on wall near 3 comp.

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 no written procedures onsite for keeping pizza sauce at room temperature for 8 hours. CDI: PIC was informed that written procedures must be present onsite.

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 Observed PIC state that TPHC pizza sauce will be used for 4 hours tonight and then 4 hours tomorrow night. Variance states pizza sauce must be discarded at the end of 8 consecutive hours. CDI: PIC was informed that pizza sauce cannot be saved once it is out of temperature control and has gone on TPHC. All pizza sauce must be discarded after 8 consecutive hours of being out of temperature control.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer onsite. CDI: Thermometer was provided.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor.