PAPA JOHNS #301

REPEAT. TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff is trained on the employee health and reporting agreement. All food handlers should read and sign within 10 days, then send photo of signed copies to EHS via text or email. (-2) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handful of olives in drain of hand-sink basin. CDI- Olives removed, basin sanitized, and PIC advised to remind closing staff that hand sinks should not be used for dump sink purposes. If food or other debris contaminates the sink, it should be washed and sanitized. (-1)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer not yet used today with tomato sauce covering probe. CDI- Probe cleaned and sanitized. (-0)

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 Observed portioned tomato sauce labeled for 10 hour TPHC (approved by variance) yesterday, 03/08, remaining in lowboy. EHS advises PIC that the sauce should be been disposed of yesterday at 7:53pm, according to label. CDI- Tomato sauce disposed of. (-1.5)

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 wet stacking of plastic containers stored as clean on rack near 3 comp sink. CDI- Dishes spaced out to facilitate drying. (-0)

4-501.11 Maintain equipment in good repair. Observed lowboy with ambient temperature of 53F. No TCS foods observed inside. EHS alerts PIC, who states they will call in a work order and refrain from storing any TCS foods inside for now. Establishment has ample space for cold holding still available. (-0.5)

REPEAT. No escalation of points due to separate area from last inspection. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing chunk of tile from center of flooring inside WIC. Repair at earliest opportunity so floor is cleanable, and not harboring moisture. (-0.5)

REPEAT. 2-102.12 (A) Certified Food Protection Manager (C) Observed no CFPM. (-1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC not confident of illnesses or symptoms requiring exclusion from food handling; states they would “probably” refrain from coming into work in the instance they had vomited this morning. Also observed unsigned employee health policy forms. CDI- EHS explains exclusion requirements and provided additional EHP forms for employees to sign. (-1) Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink or hand sink in restroom. (-1) CDI- PIC restocks at both hand sinks.

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 several items without date marks in maketop. CDI- PIC opened late today due to rain and states they are catching up on opening duties. All TCS foods are date marked by end of inspection. (-0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in unlabeled spray bottle. CDI- PIC labels sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sanitize compartment of 3 comp sink exceeding 400ppm. CDI- Quat diluted to 150ppm. EHS advises PIC to use test strips when setting up warewashing to ensure proper concentrations. (-1)

3-502.11 Obtain a variance for specialized processes.-Pf Observed PIC not familiar with variance for extended TPHC or tomato sauce and unable to locate the approval. CDI- Variance approval provided by EHS and to be emailed to contacts on file at end of inspection. Process reviewed with PIC to ensure understanding. (-0)

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 3 cans with dents damaging the bottom seal stored on can rack. CDI- Damaged cans segregated from usable supply. (-0)

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 single service wax paper sheets with food debris on storage rack. EHS advises alternate storage of wax papers to prevent exposure by food debris. (-0.5)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed circle sheet pans on rack near maketop encrusted with grease residue. Increased cleaning frequency and efficacy is advised. (-0.5)

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 minor leak from ceiling above maketop. PIC places urgent work order. A bucket is placed to catch water without splashing and foods/prep activities at that section of maketop were moved non-affected sections to prevent contamination. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. PIC stated they will be taking the test soon. **REPEAT** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed multiple dented cans on can storage rack. PIC stated they had been received earlier that morning and they wanted to get them off the floor. CDI- PIC was aware there were dented cans and stated they will segregate cans for credits.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer at the 3-compartment sink. Facility was out of sanitizer. CDI- PIC was able to obtain sanitizer from another store. Sanitizer was showing weak on the test strips. EHS advised this could be because it take a few seconds of flow to get the sanitizer into the 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottles of Orange PRO equipment cleaner and disinfectant stored with pizza pans on the line. CDI- Chemical bottles relocated. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers in the dry storage area that were stacked wet. CDI- PIC placed the items in the sink to be washed, rinsed, and sanitized.

4-501.11 Maintain equipment in good repair. Observed slight leak on faucet of 3 compartment sink. **REPEAT**

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the employee bathroom sink. Repair as soon as possible.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pizza hot held on rack at 71 degrees F. CDI, pizza voluntarily discarded by PIC. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed written procedures not followed for pizza sauce TPHC and time not identified on container . CDI, sauce voluntarily discarded. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottles of Orange PRO equipment cleaner and disinfectant stored over pans and single service items . CDI, chemical bottles relocated for proper storage .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead American cockroach on floor heading towards back door.

4-501.11 Maintain equipment in good repair. Observed slight leak on faucet of 3 compartment sink.

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 general cleaning needed on shelving where clean single-service items stored . Observed condensation near ceiling of pizza oven.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written employee health policy agreement did not include non typhoid Al salmonella as reportable illness. CDI, updated employee health policy emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed PIC not able to locate TPHC procedures. TPHC variance emailed during inspection. Observed pizza sauce with 10 hour hold time label from yesterday on prep table and labeled 1/11/24. CDI, pizza sauce voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottles of equipment cleaner stored over pans and prep sink. CDI, chemical bottles relocated for proper storage .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean pans wet stacked on clean drain board of 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing from dumpsters and outdoor lid left open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed PIC not able to locate written vomiting and diarrhea cleanup procedures. CDI, procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee talking on phone handling soiled equipment then proceed to food prep and handling clean dough containers. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sauce held in low reach in refrigerator at 53 degrees F. Ambient air temperature of unit measured 50 degrees F. CDI, sauce voluntarily discarded. Observed pizza prep unit with ambient air temperature of 48 degrees F. Observed pepperoni, sausage, salami and cheese cold held between 47-50 degrees F. CDI, foods voluntarily discarded. TPHC to be used for pizza prep station. TPHC form completed during inspection. Operator had work order placed on unit. Visit needed to ensure long term compliance and calibration of refrigerator. 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 (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 Variance letter provided for pizza sauce hold time of 10 hours but time not identified on sauce to show how long sauce was out. CDI, sauce labeled with start and end time. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no small probe thermometer available. Vr required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked on clean drain board.

4-502.11(A) Maintain utensils in good repair. Observed low reach in sauce refrigerator and pizza prep cooler not maintaining TCS foods at required temperature. Observed 4 lights out under hood ventilation.

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 . All time and temperature controlled foods kept for safety shall be maintained at a temperature threshold of at least 41F or below. Observed several items on the prep line above temperature threshold of 41F CDI- These items were moved to reach in cooler during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking methods.

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 A vomiting/diarrhea cleanup plan shall be on the premises along with a cleanup kit or items to be used for clean up kit. No bodily fluids clean up plan present during the time of the inspection. CDI Handout given during the end of the inspection.

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 . All time and temperature controlled foods kept for safety shall be maintained at a temperature threshold of at least 41F or below. Observed several items on the prep line above temperature threshold of 41F CDI- These items were discarded during the inspection.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed marinara time stamp that expired yesterday on marinara sauce. Food establishment has not updated time stamp in containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed inside of the can wash area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open during the inspection. Ensure that dumpster lids are kept closed to prevent a possible harborage or attraction of pests.

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 Floors need additional cleaning throughout.

6-303.11 Provide required lighting intensity. Observed 2/6 bulbs working over the cooking oven. Lighting intensity shall be around 50 ftc.

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 A vomiting/diarrhea cleanup plan shall be on the premises along with a cleanup kit or items to be used for clean up kit. No bodily fluids clean up plan present during the time of the inspection. Handouts were emailed along with inspection items needed for the kit.

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 build up attached to plastic container lids stored clean on air drying shelves. PIC stated plastic container are no longer in use. Plastic container lids were discarded during the inspection voluntarily.

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 . All time and temperature controlled foods kept for safety shall be maintained at a temperature threshold of at least 41F or below. Observed some items on the prep liune including pepperoni(42F), breaded chicken poppers(44), and chicken wings(45) all above temperature threshold. CDI- These items were moved to reach in unit to cool below temperature threshold.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Additional cleaning needed on some items in the facility holding dust and debris such as black cart and gasket channels inside of reach in unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open during the inspection. Ensure that dumpster lids are kept closed to prevent a possible harborage or attraction of pests.

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 Floors need additional cleaning in some areas such as underneath box storage area.

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.

REPEAT VIOLATION: 2-103.11 (M) Person in Charge-Duties - PF Observed employees with incomplete/inadequate knowledge of the employee health policy. CDI-discussion and education provided to staff; EHS gave PIC posters to put up in the facility.

REPEAT VIOLATION: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a bottled employee beverage stored on shelf inside the walk-in cooler with customer food. CDI: had PIC relocate drink to designated area and label as “personal items”.

REPEAT VIOLATION: 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 then turn off the faucet without using a barrier using bare hands. CDI-employee rewashed her hands; education provided on proper handwashing. Observed employee only rinse hands for a couple of seconds without using soap or paper towels to dry hands. CDI: education and demonstration was provided; employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from front handsink. CDI - paper towels were provided.

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 8 day date marking labels on itmes within the establishment. Date labeling system is date marking items for 8 days. CDI: discussion with PIC and explained prep day as Day 1 for date mark start date. CDI - correct discard dates were manually written in for 7 days on stickers.

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 string cheese sitting out at pizza make station without procedures provided. PIC stated that cheese was on TPHC. CDI: TPHC procedure sheet was reviewed and emailed.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals in spray bottles stored at prep area touching pizza pans. CDI: chemicals were relocated to designated area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies around prep sink at back of kitchen. Contact pest control company for treatment.

4-803.11 Storage of Soiled Linens - C. Ensure that soiled linens are kept in a clean, non absorbent receptacles or laundry bags. Observed soiled aprons hanging up inside employee restrooms. Discussion with PIC to store aprons in another location outside of the restroom and make sure to store in a laundry bag or bin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed wireless speakers and umbrella stored on shelves with packaged food/drinks for customers.

2-103.11 (M) Person in Charge-Duties - PF Observed employees to not verbally or physically know the employee health policy. CDI-EHS gave PIC posters to put up in the facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a cup of coffee stored on a cutting board near knives and over cans. CDI-cup was thrown away by employee

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 then turn off the faucet without using a barrier which recontaminated her hands. CDI-employee rewashed her hands. EHS explained to employee why a barrier was needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items overstacked in flip top and discarded. CDI

6-202.15 Protect outer openings of establishment from insect or rodent entry. Multiple houseflies observed in back kitchen.

4-602.13 Nonfood Contact Surfaces - C Observed gaskets and pizza shelves in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweater stored on back shelf as well as clipboards/pens on cutting boards. Removed, cutting board sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris in crevices of cuber. CDI- Taken to 3 comp. sink.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacking of plastic bins. Assure air drying.

4-501.11 Maintain equipment in good repair. Some gaskets in need of repair.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed foods, utensils, equipment, and single-use articles. Personal water bottle stored on top shelf. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pepp. stored in flip top above 41F (see chart). CDI- Put on TPHC. REPEAT. Points not escalated due to different nature of violation.

8-103.12 Comply with procedure in the HACCP plan as submitted and approved as part of a variance or local approved. Maintain records as required. -P/Pf No TPHC sticker on pizza sauce. CDI- TPHC sticker added.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods. -Pf No thin probe thermometer on site. VR. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. et stacking observed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC, Donovan Clinton, was not able to demonstrate that he had certification. CDI by instruction.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Observed operator handling food that with bandaging over finger and stated he previously cut hand but single-service glove not worn. CDI, staff provided single-service gloves for food handling while on-site.

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 a food employee not vigorously rub hands for at least 10 to 15 seconds when washing and then turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes, onions and peppers stored over ready to eat foods in walk in refrigerator. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener, vegetable press and container stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a container of chicken at 49 degrees F and another at 50 degrees F in far flip top prep unit. CDI, operator voluntarily discarded chicken.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer available for use on-site. verification required to ensure that proper thermometer is provided.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed soiled dough container stored on top of clean single-service boxes.

5-501.15 Outside Receptacles - C - Observed dumpster lids left open.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed food employee handle bread with bare hands after sending through oven. CDI, bread voluntarily discarded on site.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed glass cleaner not labeled in bottle. CDI, bottle labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - PIC could not locate small diamter probe thermometer. Verification required to ensure that small diameter probe thermometer is provided for use.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 1 container of flour not labeled.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean containers being wet stacked at 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed a wet floor sign stored on top of clean single-service boxes.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items in designated area. Observed employee drink and bag stored over single-service cardboard boxes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed hanging and stored utensils with food residue. CDI- removed to re-clean