TONYS PIZZA AND WINGS

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 EHS observed two dented cans in dry storage with non-dented cans. When asked, PIC stated that all dented cans are removed and held for credit. CDI- PIC relocated cans to be held for credit. -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few metal pans stacked wet in clean dish storage area. CDI- Dishes were unstacked to allow for air drying. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom units and shelves in units in need of more frequent cleaning. **REPEAT** -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near dishpit. -CDI- PIC replenished paper towel supply. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored as clean, stacked with visible sticker residue present. Pans are stacked so sticker residue is touching the food contact surface. Observed pizza pan holding with visible grease dripping down on top of prep table. Observed tomatoes slicers stored clean with visible debris present. Observed tongs stored as clean with visible stickers and sticker residue present. CDI- Items were taken to dish area to be washed, rinsed, sanitized. 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 .

3-501.18 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 tomatoes x3, commercial pre cooked chicken, commercial pizza sauce, shredded mozzarella, chicken, sausage, chorizo, sliced ham, commercial fettuccine sauce and cut lettuce x2 without date marks. EHS observed tomato sauce with prep date of 08/26. CDI- PIC date marked food items as they stated they were opened and prepped the night prior. PIC voluntarily discarded the pizza sauce for 08/26. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle near the 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 bottom of 3 Door RIC in need of cleaning, gaskets on 3-door RIC. Observed build up on metal shelving next to mixer. More frequent cleaning is recommended.

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 pizza sauce cooling in prep unit with lid in large plastic container filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and separated items into multiple containers and placed in RIF to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement. Replace. -0-

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 vent cover of fly fan with heavy dust buildup. Observed food splash on walls near 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 illegible label on spray bottle. -CDI- PIC relabeled item. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee preparing pizzas for immediate service with no gloves by grabbing items out of storage containers and placing any unused ingredients back into the food storage containers. -CDI- EHS educated PIC on proper barehand contact procedures and PIC voluntarily discarded items that were contaminated. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE tomatoes, peppers and mushrooms. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 . 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food debris in microwave. Increased and more thorough cleaning frequency recommended.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf.-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date mark so marinara and mozzarella cheese at prep units. Observed no date mark on cut tomatoes in RIC. Observed no date marks on marinara sauce, cut lettuce and cut tomatoes in lowboy. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. **REPEAT** -3- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bbq, buffalo sauce, flour, yeast and oil with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement due to dark buildup/no longer easily cleanable. -0-

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 food splash on walls throughout, especially near dishpit area. Increased and more thorough cleaning frequency recommended. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking from a water bottle not properly protected in food prep areas. -CDI- EHS educated PIC on using containers that are properly protected and drinking in designated areas. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. Observed food employee wash hands a second time and start dry hands with a cloth towel. -CDI- EHS educated food employee on proper handwashing procedures and PIC properly rewashed hands and grabbed a paper towel. 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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return to work station and begin to return to food prep. -CDI- EHS intervened and food employee washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near dishpit. -CDI- PIC replenished paper towel supply. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0ppm. -CDI- PIC corrected concentration to 200ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris and greasy residue on dishes stored as clean. Observed can opener with food debris. -CDI- PIC placed items in dishpit to be W/R/S. **REPEAT** -3- 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-/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 feta cheese date marked 3/23 (discard 3/29) in prep unit. Observed Italian sausage, beef, and regular sausage with no date marks in prep unit. Observed artichokes from a can in RIC with no date mark. Observed Alfredo sauce dated 5/7. Per PIC, Italian sausage, beef and regular sausage were opened 2 days ago and Alfredo sauce should be dated 4/7. And PIC unsure when artichokes were opened. -CDI- PIC discarded of items past date mark and artichokes and properly date marked other items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 pizza sauce cooling in lowboy in a plastic container with a lid on with no change in temperature after 69 minutes. -CDI- EHS educated PIC on cooling methods and PIC vented lid and placed items in RI unit to facilitate rapid cooling. 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 .

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 garlic butter, regular butter, oil, Parmesan cheese, bbq sauce, buffalo sauce and ranch with no labels. -CDI- PIC properly labeled items. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at front handwashing sink. Repair. -0-

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 food employee drinking in food prep area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC, RIF and prep unit. -CDI- PIC relocated items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back and cleaned. 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 .

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 prep top and reach in units in need of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee don gloves after washing dishes and attempt to begin preparing food. CDI - PIC educated employee and employee washed hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed uncovered and unprotected chicken wings stored inside the RIF directly on shelves. CDI - Chicken removed.

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 salt shakers and containers of oil unlabeled. CDI - Items were labeled.

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 scoops with no handles submerged in sugar and salt. CDI - Scoops removed.

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 residue on shelving in standing RIC.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hot box and cooler not in use stored in waiting area of establishment. Remove. REPEAT.

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 a box of single-use plastic containers stored on the ground.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open on both dumpsters. CDI-PIC closed dumpster doors. **These are dumpsters shared with the whole shopping plaza**

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hot box and cooler not in use stored in waiting area of establishment. Remove.

3-301.11 (D) Cook items without raw animal food that are handled with bare hands to 145F. Observed employee build calzone with bare hands and calzone was cooked to 110F. CDI: Calzone was ran through the oven again and reached 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed ham in prep top unit above 41F. Observed parmesan cheese in shaker stored at room temperature above 41F. CDI: Ham was rapidly cooled. Parmesan was permanently moved to TPHC. TPHC procedures were emailed today and filled out. REPEAT VIOLATION Improvement from previous inspection as all equipment was holding at 41F and below. EHS recommends leaving a lid on the ham.

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 mark on feta cheese in a bag and in a tub. CDI: Date added for 2 days ago per PIC. Tub of feta was voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Ensure that foods are labeled with the common name of their contents if placed inside a secondary container. Observed oil in secondary squeeze bottles without a label attached. CDI- Labeled during the inspection by person in charge.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce stored in lexan of water. CDI: Lettuce was drained.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Observed missing lid on right dumpster. Observed dumpster lids open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug in right dumpster. **These are dumpsters shared with the whole shopping plaza**

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 tops of equipment and shelving throughout facility particularly where pizza screens are stored at the finishing table. Ensure more frequent cleaning. REPEAT VIOLATION Improvement made to floors since last inspection.

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 without vomit & diarrhea clean up guidance. CDI - EHS provided V&D guidance and PIC posted during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed package of raw shrimp stored on top of boxes of desserts (oreo cakes and cheese cakes) inside upright reach-in freezer. CDI - EHS educated on proper storage order and PIC relocated raw shrimp to bottom shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed foods registering > 41 F inside reach-in unit. Refer to temperature chart. Upon further investigation, it was determined that the unit is unable to maintain products < 41 F, as ambient temperatures registered at 48-49 F. Facility instructed to discontinue use of unit until repairs made.***3-DAY VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed incorrect date on container of cooked beef (10/19); product first used 10/25. Observed expired commericially made turkeroni (use by date: 10/6). CDI - Container of cooked beef corrected dated, turkeroni voluntarily discarded.

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 drink stored in a coffee mug without a lid and straw stored above air drying shelves. Ensure that employee drinks are stored in a manner that prevents possible contamination.

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 some pans and plastic containers with build up left attached. Person in charge stated the pans aren’t in use and have been collecting dust and debris from exposure. Metal pans and plastic containers were sent to 3 comp sink to be washed, rinsed, and sanitized again. Recommend removing unused equipment to avoid loss of points in the future.

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. Ensure that foods are labeled with the common name of their contents if placed inside a secondary container. Observed oil in secondary squeeze bottles without a label attached. CDI- Labeled during the inspection by person in charge.

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 buildup attached to floors. Food establishment is working towards getting floors professionally cleaned. Buildup includes flour in some areas by the sides of equipment.

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. Ensure that foods are labeled with the common name of their contents if placed inside a secondary container. Observed bulk container of what was later identified as flour without a label present. CDI- PIC labeled flour container during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats/hairnets shall be worn by all employees engaging in food preparation. Observed PIC without hat or hairnet present preparing food.

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 scoops stored in different seasoning salts with the handles making direct contact with foods in oregano and garlic powder seasonings. Ensure that handles do not make contact with foods.

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 attached to the exterior of pans consisting of flour and food from previous use. Observed build up attached to reach in unit underneath prep unit.

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 buildup attached to floors. Food establishment is working towards getting floors professionally clean. Buildup includes flour in some areas by the sides of equipment.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical sanitizer in 3 comp sink was found around 25 ppm for concentration range. Ensure that chemical sanitizer is between a range of 50-100 ppm for sanitizing pans and utensils.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open during inspection. Continue to work with neighboring establishments to maintain dumpster doors/lids 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. Observed heavy buildup attached to floors. Food establishment is working towards getting floors professionally cleaned. Debris from previous days use also observed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and spice shakers in food prep area. Most food containers in establishment were correctly labeled. Recommend greater consistency with labeling. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor under three compartment sink. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residues, dust, and debris on bottom shelf of food prep tables, on doors of flip top cooler, on hot water heater, on shelving, on ventilation hood vents, and on pizza oven. Recommend higher frequency and more thorough cleaning -REPEAT- -1 point-

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 food splash and residues on FRP and walls behind dry storage shelving, under stand mixer, and under prep sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercial pizza sauce hot holding between 127F and 131F. PIC stated he gives pizza sauce out as condiment. CDI - Item was reheated to 135F. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance stored under three comp sink in kitchen. PIC identified contents as Quat based sanitizer. CDI - PIC labeled spray bottle with name of contents. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Control insects in food establishment to prevent infestation. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use food cups and box of paper plates stored on floor in kitchen area. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of oil and grease and outside surface of pizza oven and pizza grate. Recommend higher frequency and more thorough cleaning. -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. Observed vents on reach in coolers and reach in freezers with build up of dust and food residues. Observed build up of oil on sanitizer dispenser at three comp sink. Observed food splatter and build up on walls and FRP around food prep area and reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed broken hot water tap on rear handwashing sink. Sink was unable to reach a temperature of 100F for handwashing. Establishment has a second hand washing sink. PIC stated he will call a repair technician today. VR required by 3/27/2020. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham at 45F and sausage at 43F in flip top cooler. PIC stated that items were placed in flip top 3 hours prior to inspection. CDI - Items were placed in reach in cooler to cool down to 41F or less. Items were at 41F at at the end of inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored in container of salt with handle in contact with food product. Observed scoop in flour with handle in contact with food product. CDI - PIC placed scoops upright in containers so that handles were no longer making contact with food. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters in enclosure area. 5-501.114 Using Drain Plugs - C Observed one dumpster with missing drain plug. Recommend replacement to prevent rodent or insect infestation. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty was not certified as a Food Protection Manager.

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: Two employees recontaminated hands at faucets after washing. CDI- discussion on proper handwashing; employees re-washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Shaved cheese and ham 43F in pizza prep top. CDI- cheese cooled as it was opened today. Ham voluntarily discarded (dated 10/26).

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Portioned pasta bags not date marked. CDI- allowed to date with production date of

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Chlorine sanitizer stored in previously used Windex bottle. CDI- container discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cooking oils stored on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths stored in solution that measured 0 ppm chlorine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid open on shared dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two personal drinks above customer food or service items. CDI - drinks removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese in top of prep cooler measuring 42F. Next inspection, any TCS food measuring above 41F may result in points being taken. CDI - explained rule to PIC.

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 two small pans in prep cooler undated. CDI - products voluntarily discarded.

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