LITTLE CAESARS #3222-0036

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed 3 risk factor violations out of compliance during the inspection, observed 4 priority or priority foundation items out of compliance on todays inspection. EHS notes that there was no CFPM present at the facility at the time of the inspection. EHS coached PIC on proper holding temperatures, cooling parameters, sanitization of food contact surfaces, and also proper TPHC recording procedures. EHS notes that there is a lack of active managerial control and monitoring occurring throughout the facility. EHS will make a return visit to ensure that the facility is performing proper monitoring and achieving compliance in the risk factor/priority or priority foundation violations today. EHS notes that return visit for the demonstration of knowledge will be made within the next 10 days. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P- Observed heavily soiled pizza cutters and tongs by the receiving end of the pizza oven. EHS asked PIC how often the utensils are removed and properly washed, rinsed, and sanitized. PIC stated that the utensils are cleaned at the end of the day. EHS coached PIC on proper sanitization of utensils and informed the PIC that the food contact surfaces must be washed, rinsed, and sanitized every 4 hours. -CDI- PIC understood EHS coaching and moved the utensils to be properly washed, rinsed, and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soiled table mounted can opener present in the rear of the facility. Ensure that food contact surfaces are properly cleaned, and maintained as clean. -CDI- Can opener moved to the 3-comp sink to be properly washed, rinsed, and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in the pizza prep top unit above 41F. The ambient temperature of the unit was 50F. Foods included pepperoni, mozzarella, mushrooms, beef, sausage, and ham. -CDI- all of these TCS foods were voluntarily discarded. EHS notes that the lowboy portion of this unit was at an ambient of 39F and all TCS foods were at 41F or below. EHS notes that due to this prep top unit not properly functioning, and this being an integral portion of the facilities operation, the facility voluntarily closed. Facility has called an emergency tech to come out to the facility and both PIC and DM are aware of the facilities voluntary closure. Facility halted all in person, mobile, and phone orders and is not open until the facilities unit is repaired. PIC was instructed by the EHS to send pictures and videos to the EHS once the prep unit is repaired by the tech. PIC understands that the food in the prep unit must be holding at 41F and below and ambient temperatures should be able to support cold holding. Once repaired and pictures and videos are approved by EHS, facility will be able to re open. EHS will return tomorrow to ensure that continued compliance is achieved. 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- EHS observed the facilities sauce out of refrigeration, when EHS asked about the sauce to the PIC, PIC stated that the sauce is maintained on TPHC (12-Hour Extended) and showed EHS procedures for their extended TPHC. PIC stated that the sauce entered TPHC approximately 2 hours prior. -CDI- EHS coached PIC that start times and discard times must be present to ensure that the facility is properly tracking the TPHC, time stamps were then added.

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 at a rate of 0.03 in the WIC after 1 hour. EHS asked PIC to walk through cooling procedures per little Caesar’s with the EHS. PIC guided EHS to an infographic on the wall. PER Little Caesars policies, after pizza sauce is and placed in larger buckets and whisked, it should be added to smaller pans to cool. -CDI- PIC moved the sauces to smaller portion sizes, and sauce was cooling at the proper rate. Ensure proper monitoring and cooling methods are used to cool TCS foods. 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 6 sauce/shaker bottles unlabeled in the facility. Ensure that all working containers of food are properly labeled. -CDI- PIC had food employees label the unlabeled bottles.

4-501.11 Maintain equipment in good repair. Observed facilities pizza prep top unit holding an ambient temperature of 50F. Ensure that all equipment is properly functioning. -GENERAL COMMENT- EHS also notes that facilities stand up RIF was reading at 27F. All food in the stand up RIF was 27F, however due to a repair tech already coming out for the pizza prep top, EHS recommends that the stand up RIF is looked at as well.

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 green wire shelving, shelving below prep units throughout the facility and speed racks in the rear of the facility with soiling and debris present. Ensure that all non food contact surfaces are cleaned and maintained as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open in the rear of the facility. Ensure dumpster doors are closed and maintained as closed when not in use.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor baseboards broken and peeling from the wall throughout the facility. Observed ceiling tiles broken and tilting from the ceiling by the receiving portion of the pizza oven. Ensure all portions of floors, walls, and ceilings are maintained in good repair. 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 soiled walls and ceilings present throughout the facility. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pepperoni in the make top above 41F. Pepperoni was above the fill line on the plastic container. EHS coached PIC to be mindful of fill lines on containers to maintain food at 41F or less. PIC voluntarily discarded food above 41F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately 6 sauce bottles and 4 spices with no label present on them. Ensure that all working containers of food are labeled and identifiable. -CDI- PIC labeled spices and sauce bottles.

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 buildup of dust and biofilm on speed racks and shelving in the WIC, observed food debris and soil present on shelves throughout the facility. Ensure that non food contact surfaces are maintained as clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the unisex employee bathroom. Ensure that all unisex or female restrooms have a covered waste bin present.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed doors open on the dumpster in the dumpster area. Ensure that doors are closed when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on left dumpster in the dumpster area. Ensure that drains in dumpsters have drain plugs.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling ceiling tile above the pizza oven, and multiple chipped floor tiles throughout the facility. Ensure that the floors, walls, and ceilings of the facility are maintained in good repair. 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 dust and biofilm build up present on the condenser fan in the WIC, observed buildup on floors especially in the corners of the facility and under prep surface adjacent to WIC. Ensure floors, walls, and ceilings of the facility are maintained as clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site with proof of certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 sausage, diced ham, ground beef, and canned mushrooms in prep top without date mark. PIC stated containers were recently changed and the date marks were not yet replaced. PIC stated all items were prepared/opened yesterday. -CDI- PIC properly added date marks. -REPEAT- 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 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 written procedures available for prepared pizzas held on speed racks. Pizzas had timer for one-hour maximum. After one hour, pizzas are discarded. EHS observed blank form of TPHC procedures at facility, not filled out. -CDI- EHS observed PIC properly fill out TPHC procedures for pizza. -REPEAT- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among clean dishes above 3-compartment sink. -CDI- PIC properly moved dishes for air drying. -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 low reach-in-coolers, shelving in the dish storage area, and shelving by the pizza prep area with buildup visible food debris. Increase frequency of cleaning. -REPEAT-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed low grout in kitchen and walk in cooler. Observed missing/broken tiles near 3-compartment sink. -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 floors and baseboard with visible buildup, in need of cleaning. Observed ceiling tiles and vents in need of cleaning. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site with proof of certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 opened container of chicken wings in WIC without date mark. PIC stated he opened the wings yesterday. -CDI- PIC added date mark. 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 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 written procedures available for prepared pizzas held on speed racks. Pizzas had timer for one-hour maximum. After one hour, pizzas are discarded. -CDI- PIC emailed written procedures to PIC to be properly filled out. -No point escalation due to improvement from past inspection with timer being used. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of dipping sauces stored on floor under cash register. -CDI- PIC moved box.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among dishes above 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 low reach in, shelving in the dish storage area, and shelving by the pizza prep area in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen and walk in cooler. Observed missing/broken tiles near 3-compartment sink. 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 and baseboard with visible buildup, in need of cleaning. Observed ceiling tiles and vents in need of cleaning.

2-102.12 (A) Certified Food Protection Manager (C)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored on heavily soiled rack. Dishes were soiled with whatever was on the shelving. Observed can opener heavily soiled with old food debris. CDI- All items taken back to be washed. 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 Observed ham and sausage without a date mark in the low reach in. CDI- Dated. 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 procedures for pizza held out on speed racks. Pizzas are held for 2 hours. Get procedures for pizzas. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 pizzas without a time stamp. CDI- Pizzas time stamped.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without beard guards.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips faded and dated for 2021.

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 low reach in, tall reach in freezer, shelving in the walk in cooler and dish storage area in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen and walk in cooler. 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 in need of cleaning. Observed vents in need of cleaning.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed strong odor at 3 comp sink area.

REPEAT: 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 present without a food protection manager certification. GM, who is a certified food protection manager, not present at facility. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee touch personal device, wash hands and then turn off faucet with bare hands. CDI - Food employee instructed on how to properly wash hands and turn faucet off with paper towel. Hands properly washed. Compliance with hand washing observed with staff during the inspection. -0-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. - Pf. Observed food employee preparing fully cooked chicken wings with bare hands that were to be transferred to the walk-in cooler to cool down, per food employee. CDI - EHS educated PIC that bare hand contact was allowed if item was going to be immediately cooked after prep. CDI - Wings were transferred to oven where foods reached temperatures > 165 F. Wings placed into warming cabinets for hot holding. Employee washed hands and donned gloves. -2-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed compliance on food contact surfaces with exception of can opener blade with black residue. CDI - Item placed back in dish area.***No points deducted due to improvement since previous inspection. -0- 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 .

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food, container of pizza sauce and bag of flour stored in direct contact with the floor throughout the back of the facility and inside of the walk-in cooler. -2-

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 wearing multiple bracelets and watch while preparing foods. REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two food employees were engaging in food prep with no head coverings. CDI - Employees put on hair restraints. -0.5-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers still wet, stacked on top of one another stored on drying racks. -1-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on middle door at lowboy reach-in unit and at the upright reach-in freezer. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed red bucket placed underneath hand washing sink catching water leak when station in use. Repair. -0-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation above utensil shelving unit. -0-

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 present had no food protection manager certification. Repeat

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands and then turn off faucet with bare hands. CDI Instructed food employee on how to properly wash hands and turn faucet off with paper towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with residue. CDI Item placed back in dish area. Observed several containers stored clean with visible and tactical build up stacked one on top of the other so that one unclean outside was touching the food contact inside surface of the next container. CDI Items placed back in dish area and discussion with PIC about washing items. 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 Observed no date marking throughout facility. CDI, PIC went through and date marked items. Repeat 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. PIC unable to produce TPHC form for the premade raw pizzas that they rotate out every two hours with TCS items on them. CDI. EHS helped PIC fill out TPHC form for premade pizzas and ensured time stamps were placed on existing pizzas. Repeat TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thermometer provided had vacillating temperature reading. Replacement is necessary. VR required. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored in direct contact with the floor. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two food employees were engaging in food prep with no head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers still wet, stacked on top of one another stored on drying rack.

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 buildup of food residue on pizza racks, shelving throughout kitchen space, and on door handles. More frequent cleaning required. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom for employees.

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 pizza sauce splashed and dried on walls throughout kitchen, beside pizza oven and pizza prep unit. Increase cleaning frequency. Repeat

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 present had no food protection manager certification.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee preparing pizzas with bare hands to be held for an hour at room temperature before being cooked, per food employee. CDI-EHS educated PIC that bare hand contact was allowed if item was going to be immediately cooked after prep. Pizzas were voluntarily discarded. Employee washed hands and donned gloves.

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 food employee add a bag of shredded cheese to a pre-existing container front previous day without changing storage container or adding a correct date mark. The employee left the previous date mark on container of shredded cheese. CDI-EHS discussed date marking with employee and date mark was corrected.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed pizza sauce with a TPHC variance being held without time stamp for 72 hrs from initial prep, and the 12 hr time stamp for holding at room temperature, per variance and written procedure. VR-EHS will verify correct use of TPHC variance within 10 days.

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 spice containers on prep table without any labels. Oil pump bottle unlabeled on dough prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pizzas sauce stored directly on the floor in front of the WIC. Observed chicken wings stored directly on the floor of the WIC. Employee said they used the pizza sauce to hold the door closed.

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 handle of ladle down in food container with direct contact with shredded cheese.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic storage containers stored on drying rack.

4-501.11 Maintain equipment in good repair. Observed a large torn gasket on WIC door.

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 buildup of food residue on pizza racks and shelving throughout kitchen space and black buildup on pump of oil dispenser.

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 pizza sauce splashed and dried on walls throughout kitchen, beside pizza oven and pizza prep unit. Increase cleaning frequency.

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 PIC not able to locate written vomiting and diarrhea cleanup procedures. CDI, sample procedures and 2017 NC food code information emailed to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands after hand washing then handle clean pans for food preparation. CDI, employee rewashed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap available at handwashing sink near office and prep sink. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at restroom sink dispenser. CDI, towels provided.

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 dressed pizzas held on ready rack but SOP not followed for timer on pizza rack. Ensure SOP being followed when using TPHC for dressed pizza racks. CDI, timer reset. Repeat.

8-103.12 Conformance with Approved Procedures - P,PF - Observed sauce in container held on line nea prep table. Variance letter oon-site permits a 12 hour hold time for pizza sauce. Observed pizza sauce not labeled with 12 hour time in and time out and date on pizza sauce holding chart on wall. CDI, sauce labeled. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ranch dressing packets stored on ground and pizza sauce container stored on ground in walk in cooler. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in prep sink and sanitizer bucket testing 0ppm quat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving accumulating soil / debris on rack near pizza prep station. Observed floor under equipment and hard to reach areas like prep table and behind pizza oven accumulating debris / soil. Observed food debris and soil accumulating on shelving throughout and general cleaning needed in establishment.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee restroom toilet soiled and general cleaning needed in restroom.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction.

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 wings in container not date marked in walk in cooler and PIC not sure when package was open. CDI, wings voluntarily discarded by PIC.

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 dressed pizzas held on ready rack but SOP not followed for timer on pizza rack. Ensure SOP being followed when using TPHC for dressed pizza racks. CDI, timer reset.

7-102.11 Common Name-Working Containers - PF - Observed spray bottle of cleaning agents not labeled. CDI, operator labeled. 7-201.11 Store toxic materials to avoid contamination. -P - Observed OrangePro cleaner bottle stored on box of pizza spice. CDI, cleaner relocated for proper storage.

8-103.12 Conformance with Approved Procedures - P,PF - Observed sauce in container held on line nea prep table. Variance letter oon-site permits a 12 hour hold time for pizza sauce. Observed pizza sauce not labeled with 12 hour time in and time out and date on pizza sauce holding chart on wall. CDI, sauce voluntarily discarded by PIC.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on ground and pizza sauce container stored on ground in walk in cooler. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers being wet stacked at warewashing sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving accumulating soil / debris on rack near pizza prep station. Observed floor under equipment and hard to reach areas like prep table and behind pizza oven accumulating debris / soil.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee observed mixing pizza sauce in large buckets on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. A few food employees observed without hair restraints working with food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fan prongs over hot boxes observed with dust and food accumulation. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door observed open. Repeat violation.

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. Ceiling tile above walk-in cooler observed damaged.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed washing hands then proceeding to turn faucet handles off with bare hands. CDI. Employee was educated about turning off faucets with paper towels or other approved methods. CDI. Employee rewashed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several plastic containers and utensils observed with heavy grease residue. CDI. Dishes sent to be rewashed. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed at three compartment sink at 50 ppm. Tube was observed not pulling sanitizer properly. CDI. Sanitizer was mixed manually and properly reading at 200 ppm. Inspector will return within ten days to ensure sanitizer is dispensing properly.

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 has extended time control for pizza sauce in large container left out for 12 hours but is keeping container in cooler overnight if not used. Sauce must be discarded after 12 hour hold time per procedures. CDI. Sauce was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Unlabeled containers of flour, Italian seasoning, cornmeal, and liquid garlic butter spread observed in kitchen.

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. Quat sanitizer observed in wiping cloth buckets at 50 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several containers observed stacked wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Ceiling tiles above pizza oven observed heavily heat damaged, sink observed with leaking, second water heating not properly functioning, and shelving observed rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving throughout facility, vents above three compartment sink, and inside of reach-in coolers/gaskets observed with debris and grease.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids and doors on both outside dumpsters observed open.

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. Walls observed with build up.