EXCHANGE PIZZA DEPOT, THE

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed loose screen on outer door to kitchen area. PIC was able to repair during visit. Suggest attaching a kick plate at bottom of door so screen stays in place. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in facility. Increase pest control service as needed.

-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 food and splash debris build-up in prep unit and refrigeration units. PIC to address cleaning frequency.

5-202.12 Provide at least 100F water at handsinks. OBSERVED Hot water at 91 degrees F.

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 container of pesto sauce open and not date marked. Observed pepperoni, cut Tomatoe, chicken with prep date of the 2nd. CDI, foods 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed leak at 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 no food contact surfaces such as shelving and inside prep refrigerators in need of cleaning throughout. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed old employee health agreement policy. -CDI- EHS emailed updated employee health agreement policy to the PIC. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 use bare hands to turn off the water after washing hands. -CDI- EHS educated food employee on proper handwashing procedures. (0 pts) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility. Service facility for insects. REPEAT*** (2 pts)

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 large amounts of food debris/residue throughout the facility. Increase cleaning in frequency. REPEAT*** (1 pt)

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 low grout throughout the facility. Repair grout. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of fruit flies in the establishment. Have facility serviced for pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers that were wet stacked and stored as clean.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use salad containers that were stored right side up. Single-use containers shall be stored inverted to help prevent any possible contamination. -CDI- PIC inverted the single-use containers. No points deducted***

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 build up on the gaskets of the low boy cooling units. Increase cleaning frequency.

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 build up on the wall near the prep area in the back right corner of the establishment, as well as food residue on the wall of the prep sink. REPEAT***

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed pizza pans stored as clean with visible build up on surface. CDI pans were placed in 3 comp sink to be rewashed. -1.5 points 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a bag of precooked chx in reach in cooler with no date. PIC states that chx was opened yesterday. CDI PIC labeled chx with correct date. -1.5 points 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 .

4-501.11 Maintain equipment in good repair. EHS observed broken handle on reach in cooler. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. EHS observed build up between flip top, reach in, and prep table area. EHS recommends increase frequency of cleaning in between these spaces. -.5 points

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed several pans with build up and food debris. -.5 points

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. EHS observed ceiling tiles with build up and dust webs in corners. EHS recommends increase frequency of cleaning. -.5 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. A CFPM shall be onsite during all operations.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinse a soiled ladle in prep sink before attempting to use ladle. CDI: EHS educated employee that equipment and utensils must be W/R/S in 3 compartment sink. Ladle was returned to 3 comp sink for W/R/S. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 1 metal container with build up of soil being stored as clean. CDI: PIC returned container to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed house made southwest sauce being held on prep counter at 72F. CDI: Employee discarded item.

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 Observed pizza sauce being held on TPHC on prep counter with no written procedures available. CDI: EHS filled out procedure form onsite. 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 pizza sauce being held on TPHC on prep counter with no time to indicate when 4 hour period has elapsed. CDI: PIC stated 4 hour time period just elapsed and discarded sauce.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 2 bags of chicken thawing on cart for over 4 hours. Temperature of chicken was 62F. CDI: Chicken was discarded voluntarily by employee.

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 bottle of icing and a working bottle of buffalo sauce with no label. Label all working bottles of food.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open service window of facility. PIC lowered window screen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several various flying insects in kitchen. Keep window screen down and door closed as much as possible to keep insects out of facility.

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 soil and build up inside prep RI cooler. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready to eat sauces in reach in cooler 2. EHS provided establishment with reach in storage order guide. For more information on food storage order please visit: http://meck.co/FoodSafety

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 establishment’s thermometer food contact surface with considerable food build up while stored. CDI - EHS discussed proper storage and sanitation of thermometers with PIC. Thermometer was cleaned during calibration by EHS using alcohol swab.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored in sanitizer container at approximately 10 ppm

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) wet nesting metal bins on drying rack. CDI - Bins were separated out and allowed to air dry effectively.

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 employees to follow when responding to vomiting or diarrheal events at the time of the inspection. CDI - Regulatory authority provided written procedure template.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee participating in food prep while wearing multiple bangles and bracelets.

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 boxed of single service lids stored directly on the floor. PIC explained that they were being stored to be returned for credit to a distributor.

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 numerous non food contact surfaces, including drying racks, equipment gaskets, and bottom interior portions of reach in coolers and prep unit in need of additional cleaning.

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 beverages stored with lids on prep table surface in close proximity to pizza sauce in preparation. CDI - Employee drinks were moved to separate shelving away from food prep to prevent potential contamination.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open during inspection. - 1 -

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 reach in cooler. CDI - Items uncovered to allow air flow. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies inside of kitchen. - 0 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed few cutting boards with deep grooves and black build up unable to be properly cleaned and sanitized. Replace or resurface cutting boards. - REPEAT - 2 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink. CDI-Paper towels were provided.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board no longer smooth and easily cleanable. Have resurfaced or 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 hoodvents, the insides of the reach in coolers and the flip top coolers and shelving. Have 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 dispenser bottles of sauces without labels in reach in cooler and on prep surfaces. Recommend labeling all working containers of foods. -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and other personal belongings on table prep top. Recommend employees store personal items in a designated area away from customer food and food preparation areas. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at 0ppm chlorine. CDI- solution was re-made to ~100ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce stored on prep. counter while at 54F. CDI- product discarded. EHS recommended using TPHC for sauce container if storing it at room temperature.

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 an opened package of cooked chicken and an opened package of cooked sausage without datemarks. CDI- dates added to product containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bags of flour stored in the floor in the facility.

3-304.14 Wiping Cloths, Use Limitation - C Observed one sanitizer bucket at 0ppm chlorine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 metal containers stored clean with visible food debris on them. CDI- items were set aside for recleaning.

4-901.12 Wiping Cloths, Air Drying Location - C Store wiping cloths that are air drying in an approved location. Observed wiping cloths draped over 3 compartment sink for air drying.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Do not reuse single-use items. Observed aluminum disposable pans from the previous night being stored above the pizza ovens. Employees indicated these items are reused multiple times before they are replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored with food contact surfaces. CDI removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pureed tomatoes stored at room temperature. CDI- placed on TPHC

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf