LITTLE CAESARS

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 various containers of sauce cooling since 4/23/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All sauces voluntarily discarded. 1.5 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 .

3-501.15 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 sauce cooling overnight in large, covered plastic containers in WIC during inspection. Sauce did not meet proper cooling parameters. CDI - Sauce voluntarily discarded. REHS recommended alternative cooling methods. Repeat. 0.5 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with customer foods not baring proper hair restraint. CDI - Employee donned hair restraint. Repeat. 1 pt.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large holes in wall in back area, damaged baseboards near mop sink, and cracked floor tiles in dish pit area. Repair necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods during inspection. Ensure all employee belongings are stored i a manner that does not promote the contamination of customer foods. 0 pts.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed PIC and multiple employees unable to EHS questions pertaining to employee health policy. PIC unable to provide signed documentation confirming employees have been properly trained on health policy and reporting. CDI - EHS provided employee health policy for employees to review and sign. 0 pts.

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 label on pizza sauce cups near expo station. CDI - PIC able to verify when sauces had been placed on time and labeled. Repeat. 1.5 pts.

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 prepped one hour prior to inspection being cooled while in deep, covered plastic containers during inspection. Observed string cheese being cooled from ambient in prep unit while stored in a covered plastic container. CDI - String cheese moved to WIC. Both items uncovered. EHS observed compliant cooling after changes made to cooling methods. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. Acquisition necessary. 10 Day VR required. Repeat. 1 pt.

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 all working containers of seasonings and oils void of labels indicating their contents. Ensure all working containers bare labels identifying their contents. Repeat. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of sauce being stored on floor in WIC during inspection. CDI - Buckets moved to appropriate location. Repeat. 2 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees working with customer foods without baring proper hair restraints during inspection. Ensure all employees done proper hair restrains while handling customer foods. Repeat. 0.5 pts.

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 for pizza cheese void of handles. Ensure all utensils used to dispense foods bare handles to preclude contamination. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed drain at mop sink clogged and unable to properly drained. Wastewater not observed at risk of flowing over mop sink walls. PIC stated maintenance has been contacted for repair. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at front handsink during inspection. CDI - PIC provided. 0 pts.

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. 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 floor tiles cracked at dish pit area. Observed baseboards surrounding mop sink cracked and missing. Observed various large holes in wall in dry storage area during inspection. Repair and/or replacement necessary. Observed food debris build up on floor in WIC. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

6-303.11 Provide required lighting intensity. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed light in WIC broken and unable to provide any lighting. Repair or replacement necessary. Observed employee belongings being stored in conjunction with and above customer foods. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and utensils. Repeat. 0.5 pts.

REPEAT 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 on top of the sauce dispenser. Observed an employee drink stored on a rack above clean dishes.

2-301.14 (I) Wash hands after engaging in activities that contaminate hands. -P Observed an employee use her cellphone. She then placed it down and continued to prepare pizzas without washing hands. CDI - Employee was educated and washed their hands. 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 an employee wash hands for 3-5 seconds and then turn the faucet off with bare hands. CDI - Manager educated employee and they rewashed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels in the employee restroom. CDI - Paper towels were provided by the manager.

3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time the food was removed from temperature control. Little Caesars variance allows for 12 hours. Observed time for pizza sauce listed for a prep time of 10:30pm. CDI - Label was corrected during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above bags of sauce on a storage rack. Observed chemicals stored above toilet paper next to the employee restroom. CDI - Chemicals were moved to a safe location.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed a thin probe thermometer without a working battery. CDI - PIC was able to purchase a new battery at a location nearby.

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 a large bin of flour with no label.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back exit door. Significant improvement has been made due to no presence of fruit flies.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans of jalapeños in dry storage. CDI - Items were removed to be returned to the supplier. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cookies stored on the floor under the checkout counter. Observed pizza dough stored directly next to a hand sink where splashing could occur. EHS recommends installing a splash guard.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed heavily soiled wiping cloths underneath the pizza dough press. Observed 100ppm Quat sanitizer buckets. Sanitizer should be 200-400ppm.

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 a scoop without a handle being used for flour.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the walk-in cooler door.

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 shelves next to the oven and around the kitchen with a large amount of encrusted food debris. Observed gaskets with food debris attached on the prep cooler doors.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and two missing drain plugs.

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 on floors and walls throughout the kitchen. Walk-in cooler walls and floor also 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 or missing grout around the 3-compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphones stored on top of the pizza prep cooler.

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 two employee drink cups stored above clean dishes.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several fruit floes in the kitchen. Observed a large light gap at the bottom of the back door.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints and jewelry on their hands / wrists.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed s few wet stacked dishes. Improvements made from previous inspection.

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 shelves next to oven with encrusted food debris. Observed gaskets with food debris attached on the prep cooler doors. Observed a large accumulation of food debris inside of the dough mixer. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed crusted food debris on the outsides of clean pizza pans.

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and two missing drain plugs.

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 on floors and walls in need of cleaning, especially behind the 3-compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to 3 compartment sink. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two plastic bins and roller with food debris on food contact surface. CDI- put items in 3 compartment sink. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer for kitchen with no battery power. Vr within 3 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility open during operation. CDI- PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 bags of pizza flour stored on the floor. Put flour on shelf 6 inches above the floor.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes on clean dish rack, separate dishes to promote drying.

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 shelves next to oven with encrusted food debris. Clean shelves.

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

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 on floors and walls in need of cleaning. Clean walls and floors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed clothing and possessions being stored above food and single service items in the walk in cooler, above wing trays, mixed in with clean dishes, and pizza boxes. Put all employee items in one designated area away from food and single service items. 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 drinks and food located above food in walk in cooler and reach in freezer. Move all items to bottom shelf.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures on site. REPEAT. CDI - Given and educated. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Timer was not turned on for rack and ready pizzas. CDI - Turned on.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Time marked for 12 hour pizza sauce hold Time was not marked. Variance letter not on site, CDI- Variance letter provided

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

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. Facility in need of cleaning. Pizza oven, gaskets, walls, ceiling all have heavy build up. REPEAT

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: Facility could not produce written procedures for clean up. CDI- gave educational material for procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee washed hands then cut off faucets with cleaned hands. Use a towel barrier to turn off hand sink faucets. CDI- education.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees prepping without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins observed.

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. Single use cups in plastic sleeve stored on shelf intended for toxic chemicals. CDI- moved cups.

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. Lots of debris found on racks and equipment in kitchen area and dish pit area. Non food contact surfaces of pizza pans greasy.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Walls of dish pit at 3-comp sink with heavy black build up. 3-comp sink with heavy build-up.

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 . Sauce on flip top cooler recorded at 62F. CDI- Discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Knats present at back sink. Contact pest control

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins observed.

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. Lots of debris found on racks and equipment in kitchen area. Clean exterior of pizza oven, prep stations, and dough machine in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. personal clothing stored on soda bottles.

2-102.12 Certified Food Protection Manager - C Person in charge shall be a certified food protection manager having completed an ANSI accredited food protection course for managers. Managers doesn't have serve safe certification present at the store

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces used for marinara bins and plastic containers with build up left attached. Containers were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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. Items placed in secondary containers shall be labeled with the common name of its contents. Observed some items including oil, flour and grated parmesan cheese without labels present. CDI- PIC labeled these items during the inspection.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available present in the facility to test sanitizer concentration. A verification visit will be conducted to ensure that test strips are available.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy debris found on racks and equipment in kitchen area. Clean exterior of pizza oven, prep stations, and dough machine in kitchen area. Gasket channels in pizza cooler has build up left attached.

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 Floors need additional cleaning throughout the facility. Ceiling in the oven area needs additional cleaning. Recommend a higher cleaning frequency.

2-102.12 Certified Food Protection Manager - C Person in charge shall be a certified food protection manager having completed an ANSI accredited food protection course for managers. Managers doesn't have serve safe certification present at the store.

2-301.12 Cleaning Procedure - P Observed an employee rinse hands, apply soap, rub hands together around 5 seconds before rinsing. Ensure that hands are rubbed together for at least 10-15 seconds to effectively wash hands. 2-301.14 When to Wash - P Ensure that team members are using a paper towel to turn off faucet to avoid recontamination of hands. Manager will correct through education.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a hand sink missing paper towel to accomplish hand drying provision. Manager corrected during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the back room by dish area and black storage shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee missing hat or hair net slicing pizza. Another employee preparing pizza without beach guard present.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in quat chemical sanitizer at a concentration range of 100 ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ENsure that cleaned utensils and squeeze bottles are stored in containers that are clean to sight and touch, free of debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy debris found on racks and equipment in kitchen area. Clean exterior of pizza oven, prep stations, and dough machine in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored at prep station during food prep. CDI-drink was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink near 3-comp sink. CDI- paper towels were placed at hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies near 3-comp sink in facility. PIC stated that pest control will perform a visit next week.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets and rings while preparing pizzas. CDI- employee removed jewelry. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with exposed fingernail polish preparing pizzas. CDI- employee washed hands an put on gloves during food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint while preparing food. CDI- employee put on hair restraint. REPEAT (full point)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet near 3-comp sink. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Prep cooler is in bad repair. Work order was been placed for unit. Facility will use ice to accomodate product during pizza prep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy debris found on racks and equipment in kitchen area. Clean exterior of pizza oven, prep stations, and dough machine in kitchen area. REPEAT (full 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. Clean floors in corners and under equpment in kitchen area. Clean dust from walls and ceiling near pizza prep stations. REPEAT (half point due to improvements).

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 Pizza waiting to be cooked were not properly marked with time in-time-out by pressing the digital clock. CDI- PIC pressed the clock and adjusted the time for pizzas.

6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies present in facility at time of inspection. There is not a fly fan located in back of facility were employees take out trash. Recommendation is to have pest control provide a fly fan for access door.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers, refrigeration unit, doors, and other equipment in kitchen area.

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. Provide missing floor board in areas around kitchen. 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 dust and splash from walls in kitchen area. Clean splash from walls near 3-comp sink. Clean dust from ceiling in kitchen area.