CHARLOTTE PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored above buckets of drinks in the WIC. No contamination was observed. -CDI- Eggs were relocated appropriately. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 dishes that were soiled with food residue. -CDI- Dishes were placed in the 3 comp sink to be re-washed. (0 pts) 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial made chili at 118F at 2:30pm while said to be reheating. Employee stated that the chili had placed in the stem well to reheat since 12pm. The chili was not reheated within its allotted 2 hours. -CDI- Respective employee voluntarily discarded the chili. REPEAT*** (3 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce and shredded cheese above 41F while said to be cold holding in the pizza flip top unit. PIC stated the unit hand been open for a while from when they were making pizzas. -CDI- The unit was shut to help cool the items back down to 41F or below. The other items in the unit were 41F and below. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 no time stamps for any of the items being held on TPHC. -CDI- PIC provided correct time stamps. (1.5 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed bottle of degreaser and windex that were not labeled stored by the hand sink and 3 comp sink in the back of the facility. -CDI- Bottles were correctly labeled. REPEAT*** (2 pts)

4-501.11 Maintain equipment in good repair. Observe large crack in swinging door. Also observed damaged gasket on the WIC door. Also observed leaking condenser in the WIF causing ice buildup. REPEAT*** (1 pt)

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 accumulation of grime on walls and floors throughout facility. Improvement from last inspection. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. A CFPM must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial made chili at 120F while said to be reheating. Employee stated that the chili had placed in the stem well to reheat since they opened up at 10am. The chili was not reheated within its allotted 2 hours. -CDI- Respective employee voluntarily discarded the chili. (1.5 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser that was not labeled stored by the hand sink in the back of the facility. -CDI- EHS provided sharpie and the bottle was correctly labeled. REPEAT*** (2 pts)

4-501.11 Maintain equipment in good repair. Observe large crack in swinging door. Also observed damaged gasket on the WIC door. Also observed leaking condenser in the WIF causing ice buildup. REPEAT*** (1 pt)

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 accumulation of debris/residue throughout the facility such as in the bottom of cold holding units and wire racks. Increase cleaning frequency. REPEAT*** (1 pt)

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 heavy accumulation of grime and debris on the floors throughout facility specifically in harder to reach places such and under pieces of equipment. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee go from working at the cash register to preparing to don new gloves. -CDI- EHS intervened, the respective employee washed hands using proper procedures. The contaminated gloves were discarded. (2 pts)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of yeast in a rack in the bach that had become contaminated by a live roach. -CDI- Cornmeal was immediately discarded voluntarily. (1.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build up on the inside of the blender used for smoothies. Also observed black build up in the ice machine and residue build up on the inside of the thermometer cover. -CDI- The blender was placed to wash in the 3 compartment sink. REPEAT*** (3 pts) 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed spinach and cheese filling above 41F in a low boy unit. PIC stated that it had not been removed from the unit at all. -CDI- PIC voluntarily discarded the filling. (0 pts) 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 .

3-501.18 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 sliced tomatoes with no date mark indicating when they were prepared or need to be discarded. -CDI- PIC placed the necessary date on the tomatoes. (0 pts) 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(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 TPHC not filled out on the calendar posted in the pizza station. -CDI- PIC correctly labeled the TPHC log with correct start and discard times. (1.5 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with no label being stored at the hand sink. -CDI- Bottle was labeled. REPEAT*** (1 pt)

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 a single deep metal container of spinach and cheese filling that was covered in plastic and did not cool properly. -CDI- Filling was voluntarily discarded. (0 pts) 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed door to the facility open with the hallway door leading to the outside open as well. Keep doors closed to help prevent pests. - Observed a heavy accumulation of rodent droppings under the dry storage area. Also observed a live roach in the cornmeal. (1 pt)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed boxes of food with accumulation of ice buildup due to leaking condenser in the WIF. Relocated items to avoid contamination. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed heavily soiled wiping cloths that were not being stored in a sanitizer solution. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observe large crack in swinging door. Also observed damaged gasket on the WIC door. Also observed leaking condenser in the WIF causing ice buildup. REPEAT*** (1 pt)

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 heavy accumulation of debris/residue on the wire racks in the WIC. Also observed heavy accumulation of debris/residue on the NFCS of the other pieces of equipment such as low boy/flip top units. Increase cleaning frequency. REPEAT*** (1 pt)

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 heavy accumulation of grime and debris on the floors throughout facility as well as a heavy accumulation of rodent droppings. Increase cleaning frequency. (0.5 pts)

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 drink being stored in rack of ice cream machine.. -CDI- Employee relocated drink. (0 pts)

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed no signed forms indicating that employees have been made aware of what and when to report illnesses. -CDI- EHS provided an employee health policy agreement. (0 pts) For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drinking with the employee beverage on the prep table while it was actively being used. -CDI- Food employee relocated to where employees have a designated space to eat and drink. (0.5 pts)

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 faucet then proceed to don new gloves. -CDI- EHS intervened and coached the employee through proper hand washing. Employee rewashed hands following the proper procedures. (2 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build up on the deflector in the ice machine. Also observed residue and build up on the inside of the covering used for the thin probe thermometer. Increase cleaning frequency to avoid possible contamination of food products. REPEAT*** (3 pts) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle of glass cleaner that was not labeled. -CDI- PIC labeled the bottle. Due to severity and immediate correction, points not taken. (0 pts)

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed an ice scoop being stored directly on a cardboard box. -CDI- PIC W/R/S the scoop and correctly stored it in an appropriate container. REPEAT*** (1 pt)

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-use cups and lids being stored directly on the floor. -CDI- PIC placed the items on the shelf to be stored off of the floor. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed large crack in the swinging door that separates the kitchen from the back room. Also observed damaged gaskets in 2 of the low boy units. Repair the necessary items. REPEAT*** (0.5 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 in the flip top units in the kitchen. Also observed food debris build up/residue on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not available at the 3 compartment sink or hand sinks. The water was only able to get up to 83F. PIC stated that a repair should hopefully be made later in the day. Facility shall only use single-use items for serving, as they do not have an appropriate means of W/R/S multi-use utensils. All customer trays and utensils are single-use. VERIFICATION REQUIRED*** (0.5 pts)

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. - Observed the PIC unable to answer employee health/reportable disease and symptom questions and was unable to show EHS where to locate the information. CDI - EHS provided education and provided new Mecklenburg County employee health poster (current posted one is faded/hard to read). Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the 3 compartment sink to have soiled wiping cloths stored in the basin. CDI - Wiping cloths removed from basin. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the 3 compartment sink to not be provided with soap. CDI - PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the food contact surfaces of all stacks of metal insert containers stored as clean to be contaminated with food debris, sticker residue and a layer of grease. REPEAT. - Observed the ice deflector to the ice machine to be covered in and yellow/black grime. - Observed the blade to the table mounted can opener to be covered in old food debris. REPEAT. - Observed the cutting boards stored as clean on the rack over the 3 compartment sink to have food debris on their surfaces. CDI - All items placed in dirty dish pile at 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 packages of sausage to be at 43-45F in the WIF at the time of the inspection. WIF was not functioning properly and PIC stated she found out when she showed up to work earlier this morning. REPEAT. CDI - Packages of sausage voluntarily discarded as the PIC was unable to state how long they were out of temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 no time stamps or utilization of the white board to track TPHC items. Facility opened 35mins prior to inspection starting and PIC stated that all pizzas and strombolis are made between 10:30am-11am. Pizzas are held in the window for 30 mins and backups held on rack for one hour. REPEAT. - Observed no time stamps for the steamed hot dogs and burgers which the PIC stated they hold in insert containers next to the grill for 2.5 hours before discarding and steaming more. CDI - PIC voluntarily discarded pizzas in the window and placed proper time stamps on the strombolis and backup pizzas (which were moved to display window to be held for 30mins before disposal). Hot dogs and burgers voluntarily discarded. 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 no written procedures on site for holding steamed hot dogs and steamed burgers on TPHC. CDI - Written procedure document provided at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the rear door to the kitchen (leading to the back hallway) to be propped open at the time of the inspection with the door leading outside the rear hallway to the dumpsters also noted propped open, allowing for the potential entry of vermin into the establishment.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed the ice scoop to the ice machine in the back kitchen area to be stored directly on the wire storage rack.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers, bowls, and smoothie/shake mixing cups to wet nested on the rack above the 3 compartment sink.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic Parmesan cheese containers being reused to store sausage in the front counter pizza lowboy refrigerator. 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 stacks of to go boxes and drink lids stored at the front counter area with their food contact surfaces face up and in easy reach of patrons, allowing for potential contamination. REPEAT. - Observed a stack of to go boxes stored out of their packaging and with their food contact surfaces exposed on the storage rack adjacent the ice machine. Top container of the stack was observed with visible debris on the food contact surface. 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 the tray holding single service plastic forks, knives, and condiment cups stored directly beneath the paper towels to the front counter handwash sink, subjecting the single service utensils to potential contamination from handwashing.

4-501.11 Maintain equipment in good repair. - Observed the WIF to be non-functional at the time of the inspection. PIC on site stated she did not work the day prior but when she arrived this morning she noticed it was warm in the WIF and appeared like items were beginning to defrost. Ambient recorded at 53F. Owner arrived on site to attempt repair. All food items (except 3 bags of sausage) were noted at temperatures below 39F and moved to the functioning WIC. - Observed a large crack in the swinging metal door between the front counter and back of house areas. CDI - Owner was able to repair the WIF fan, stating it was frozen over, and was observed at 27F by the end of the inspection.

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 the nonfood contact surfaces throughout the facility to be covered in accumulations of food debris/grime. Non-food contact surfaces noted are the exterior of the front counter pizza opentop refrigerator (beneath lid), gaskets of all refrigerators throughout the establishment, exterior of the fryer station lowboy freezer, exterior of the microwave, all racks of the small 3 tier rolling rack, exterior of the hotdog press, and exterior of the drink mixer. REPEAT.

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 an accumulation of food debris, packaging, and grime on the floors and walls throughout the facility. REPEAT. - Observed the floors of the WIC and WIF to have an accumulation of food debris and packaging.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence of dumping food at both hand sinks. CDI- Hand sink basins sanitized, EHS advises on proper hand sink usage. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with encrusted debris and multiple dishes stored as clean with visible food residue. CDI- PIC moves dishes to sink for re-cleaning. REPEAT. (-3)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers on prep top at 92F, hotdogs at 82F, and crinkle-cut french fries in warmer box below 135F. CDI- Fries, hot dogs, and burgers disposed of- will be placed on TPHC going forward. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo in fliptop 1, cheese inside WIC, at pizza fliptop, and inside pizza lowboy above 41F. Cooked spinnach in lowboy 2 also observed at 49F. Ambient temperature in WIC observed between 45F-54F, unable to hold or cool TCS items. Facility voluntarily closes Sbarro portion of operation and will only offer hot dogs, hamburgers, and fries via Nathans, until WIC is repaired. Items for Nathan’s were holding properly in the WIF and at the Nathans area lowboy and fliptop. Mayo was voluntarily disposed of. 3 Day VR Required. REPEAT. (-3)

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 no labels on TCS food inside fliptop 1 or lowboy. CDI- Items prepped today are dated, items with unknown prep date discarded. REPEAT. (-3)

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 no labels or use of white board for tracking items on TPHC. CDI- Items not labeled for time voluntarily disposed of. REPEAT. (-3)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical in spray bottle at hand sink. CDI- Chemical labeled as glass cleaner. (-0)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC ambient temperature above 41F- facility not able to hold or cool cheese for pizza portion of operation without. CDI- Pizza service voluntarily ceased until WIC is repaired. TCS items above 41F inside WIC voluntarily disposed of. (-0)

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 unprotected single use straws behind French fry warmer and opened packages of single service trays without protection from contamination for food contact portion. CDI- Single serve items turned to protect food contact side from contamination. EHS advises a lid should be used for straws which are not individually wrapped. REPEAT. (-.05)

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 outside of lowboys, microwave, and drink mixer with food debris. Increased cleaning frequency is recommended. REPEAT. (-1)

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 significant debris build up on paper towel dispenser attachment at hand sink, as well as under equipment and in corners. Increased cleaning frequency is recommended. REPEAT. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee wash hands and then turn faucet off with bare hands. CDI- EHS educated employees on proper handwashing techniques, and employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at back handsink. CDI- soap supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple containers and lids with food debris and residue stored in clean dish storage area. CDI- all items moved to 3 comp to be rewashed, rinsed, and sanitized. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pizza sauce, pepperoni, and cheese in pizza prep unit holding above 41F. PIC stated that these items were sitting out at room temperature for an hour. CDI- all items moved to WIC to quickly cool back down to 41F. 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 - Observed no date marks on cut tomatoes and cut lettuce in WIC or hotdogs in lowboy. PIC stated that all items were prepared the day prior. CDI- date labels added. REPEAT -3 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 .

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 no TPHC procedures in facility for hamburgers and hotdogs held for 4 hours, and outdated procedures for pizza and breadsticks. CDI- new TPHC procedures sent to PIC to be filled out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 no time labels on foods held on TPHC. CDI- time labels added.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in sugar container with handle touching sugar.

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 trays stored with food contact surface facing up. Invert trays to avoid 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 food debris buildup on and inside equipment throughout facility. REPEAT -1 point-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors and walls in need of cleaning. REPEAT

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on cutting board. CDI- Removed, Keep everything off cutting board

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Metal sponge and rag stored in handsink. CDI - Removed and sink cleaned.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine soiled with black debris. Clean

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Corn dogs and sauce not dated, CDI - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of windex unlabeled at front handsink. CDI - Labeled. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in back kitchen. Contact pest control

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. Heavy food build up debris on interior of flip top coolers, bottom of coolers, gaskets, WIC shelves and pizza oven. CLEAN. REPEAT

5-205.15 Maintain a plumbing system in good repair. Back handsink leaking. Handsink is disassembled. Facility only has one working handsink in front. REPAIR Back handsink.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors and walls in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC on duty without a ANSI CFPM certification. A CFPM must be present at all times the facility is open. -1-

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 strombolis, hot dogs and burgers had been out for approximately 40 minutes and PIC had yet to write time labels on board. CDI - PIC appropriately recorded the time. -1.5 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid at front counter not labeled. PIC stated it was glass cleaner. CDI - PIC labeled bottle. - 1 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in contact with ice. CDI - Employee moved scoop.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the reach in next to the grill. Needs repair. -1- 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 heavy debris build up on equipment and shelving throughout the facility. Needs cleaning. -1- REPEAT

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 debris build up on floors and walls throughout the facility. Needs cleaning. - 1 - REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded fluorescent lights above chili and cheese steam well. - 0.5 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC is not ensuring facility is following required procedures for cleaning and sanitizing food contact surfaces and managing handsinks and handwashing.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have vomit and diarrhea cleaning procedure. CDI - Procedure flyer was given to PIC by EHS. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC moving in and out of back kitchen space and touching swinging door/phone/keys/ and various items in the facility without washing hands. CDI - PIC and EHS discussed proper handwashing. PIC installed new and properly operating soap dispenser at handsink in the front of the facility and was able to properly wash hands and demonstrate appropriate handwashing procedure.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pickles in handsink next to 3-comp sink. CDI - Pickles were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink by grills due to a broken dispenser. CDI- PIC installed a new and properly operating soap dispenser.

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 hot dog warmer, cheese shredder, labels, mixer, and other food contact surfaces of equipment with food debris on them or stored on surfaces with heavy debris accumulation causing contamination to the food contact surfaces. EHS shall return to observe items have been cleaned. VERIFICATION REQUIRED.

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 strombolis had been out for approximately 40 minutes and PIC had yet to write time labels on board. CDI - PIC appropriately recorded the time.

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 dry foods in reach in under lemonade dispensers with no labels. Needs labeling.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in contact with salt.

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 large box of single service cups and straws stored on the floor in the back room. Observed cups in sleeves stored on the floor next to ice bin.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up on the floor in the WIF and torn gaskets on the reach in next to the grill. Needs repair. 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 heavy debris build up on equipment and shelving throughout the facility. Needs cleaning. REPEAT.

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 debris build up on floors and walls throughout the facility. Needs cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on prep surfaces. CDI - PIC removed items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without and ANSI CFPM certification. -1 points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Facility’s employee health policy does not list Salmonella non-typhoidal. CDI - EHS provided updated employee reporting agreement and educational poster. -0 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 PIC was not sure if facility had vomit/diarrhea cleaning procedures. CDI - EHS provided sample written procedures. Procedures should be kept available upon request. -0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Facility has no thermometer for measuring this foods. A VR is required no later than 06/24/22 to verify facility has a thermometer. -0.5 points

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -C Observed water bug in sanitizer bucket. CDI - PIC discarded bug and sanitizer. -0 points

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -C Observed sanitizer bucket on floor under 3-comp sink. CDI - PIC moved sanitizer bucket off floor. REPEAT -1 points

4-501.11 Maintain equipment in good repair. -C Observed hot holding unit that hold hot dogs and hamburgers not working. PIC placed call to have equipment repaired. Hot dogs will be held in steam well and hamburgers will be cooked to order. -0 points Observed small freezer next to grill not working. PIC stated it was replaced and non working freezer is used as prep surface and to hold hot holding unit for hot dogs and hamburgers. Fry warmer sits on top of new freezer.

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 grease build up on exterior of grill and fryer. Observed cleaning needed on reach in doors. REPEAT -1 points

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. -C Observed no light shield on lights over steam well in front of kitchen. Repair -0.5 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. -C Observed general cleaning needed to floors throughout facility.

6-303.11 Provide required lighting intensity. Observed no lighting in the WIC. REPEAT -1 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 procedures for vomiting and diarrheal events. EHS provided documents.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back. CDI-soap provided

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 pizza, hotdogs and hamburgers held on time that were not properly marked with time stamps and dates. CDI-food was discarded. EHS advised PIC to use the white board put into place for items on TPHC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths not being held in sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon in marinara sauce with the handle in the sauce. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container of salt that had a bowl being used as a scoop.

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 on grill and fryer. Observed cleaning needed on reach in doors.

6-303.11 Provide required lighting intensity. Observed no lighting in the WIC. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were held above 41 F. PIC stated that items were brought from the walk-in cooler a little over an hour ago. CDI- items were placed in walk-in cooler and allowed to chill. (0 points)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of opened hotdogs that were not dated. PIC stated that hotdogs were opened last night. CDI- inspector explained to PIC that CP items shall be dated once opened. Hotdogs were properly dated. REPEAT (half points due to improvements in this area)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single-service trays that were not inverted. CDI- trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of ovens, fryers, and grill in kitchen area. Clean shelving in back storage room.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling near front counter.

6-303.11 Intensity-Lighting - C There is no light present in walk-in cooler. PIC stated that light is not working consistently once it is turned on. Light in walk-in cooler shall be at least 10 foot candlelight from 36 inches from the floor.

2-101.11 PIC shall be present during all hours of operation. -PF There is no one currently working at the facility who has passed an ANSI accredited test.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 hotdogs and strombolis that were not dated with the open date or date made. CDI- items were properly dated.

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 White boards was not labeled with the time in-time out stamp of all items on TPHC. CDI-items were properly labeled. REPEAT. PIC at the time has not been properly instructed of the labeling of product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored near front line. CDI- single-service trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, fryers, refrigeration units, and shelving in facility. Clean hood system in grill area. Accumulation of grease may cause unit not to wor propely. Clean interior of pizza prep unit near front counter.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep units. Clean dust from ceiling in kitchen area.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some chicken tenders that were stored below 135 F. CDI- Chicken tenders were discarded. 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 All food items listed on TPHC sheet were not labeled with time in time out as stated in document. CDI- Items were labeled properly by PIC. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observeed bags of single-service cups stored on the floor near front counter. CDI- Single-service cups were discarded. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored without any barrier between the ceiling. CDI- Trays were inverted. REPEAT

2-102.12 Certified Food Protection Manager - C No one in facility has passed an ANSI accredited test.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers and hotdogs that were not held at 135F and above. CDI- Items were placed on grill and reheated to 170 F.

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 Facility did not have the white board filled out with the time in and time out of items at the start of inspection. CDI- White boards was properly filled out by PIC.

2-303.11 Prohibition-Jewelry - C Observed employees preparing food wearing watches and bracelets. CDI- Items were removed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single-service trays that were not inverted. CDI- Trays were inverted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obseved several items such as lettuce, tom, and hot dogs ithout date mark. CDI, items maked.

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 placed placed in flip top directly fom bag. Sauce was held at rroom tempeature prior to opening bag. Poduct was not cooled before placing on TPHC. Ensure procedures are followed per establishment agreement. Ensure suace is cooled prior to placing on TPHC. CDI, sauce cooled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters. Observed wet wiping cloths stored in sanitizer with concentration less than 50ppm chlorine. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer containers with visible debris.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possesions stored with establishment food or over single service items.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employees re-contaminate hands by closing faucet without barrier. Observed food employees wash hands for less than 15 seconds. CDI, food employees corrected by instruction. Food employees re-washed hands correctly. ***2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employees handle ready to eat food directly after working at cash register, handle equipment and doors while using same glove. Food employees did not remove old glove, and did not wash hands before working with ready to eat foods. CDI, food employees corrected by instruction, and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at both sinks. CDI, soap provided at both sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer with concentration less than 50ppm chlorine. CDI, sanitizer replenished.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, and burgers hot holding below 135F. CDI, items added to current TPHC procedures. Items labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cold holding above 45F. CDI, items placed on TPHC temporarily. Items labeled.

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 items on TPHC without end time recorded for the pizza-by-the-slice nor the stromboli. CDI, items marked with end times.

7-201.11 Store toxic materials to avoid contamination. -P Observed 2 bottles of bleach stored above food and clean linen. CDI, bleach moved.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored directly on shelf in under counter cooler.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters. Observed wet wiping cloths stored in sanitizer with concentration less than 50ppm chlorine. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer containers with visible debris.

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 spatula stored between table and hot holding unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer strips not available. CDI, EHS provided test strip for use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout in need of cleaning.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC is not a CFPM. Facility is still under permit window to meet compliance. -0-.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Asked two employees to communicate symptoms and illnesses. One was able to but the other was not. Discussed with staff entirety of health policy and gave facility a copy. CDI.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Employee prepping pizza touched his apron and shirt and continued prepping. CDI- Stopped, directed to wash hands whenever touching anything else.

5-202.12 Provide at least 100F water at handsinks.-Pf Back handsink did not reach 100F. CDI- Water reached temp. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Container of pico labeled with a prep date of 2/10. Employee stated that was an old date and product was made yesterday. CDI- Date removed, correct date added. CDI. Assure accuracy of date marking.

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 Facility was not recording begin/end timesd for pizza-by-the-slice held under TPHC.

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 One dented can observed. CDI- Removed from use.