JETS PIZZA #NC14

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple food employees fail to wash hands prior to donning gloves to work with food or clean equipment. CDI- EHS discussed with PIC, PIC had employees properly wash hands before replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily encrusted cooking pans stored on lower prep table shelf not clean to sight or touch. PIC stated pans are pre oiled after being cleaned and sanitized, to be held on shelf until use. CDI- PIC removed items to be w/r/s. EHS recommends oiling pans closer to time of prep to prevent contamination during storage. Observed plastic pans maintained on back dish rack stacked with stickers still intact. CDI- PIC removed items to be w/r/s. *REPEAT* 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed bread cutter stored between two unclean prep units. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of utensil stored in direct contact with flour on prep counter. CDI- PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without quat sanitizer test kit. CDI- EHS provided strips to be used until container is purchased and acquired.

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 shelving throughout facility in need of cleaning. Fan blowing air over prep areas needing cleaning. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed broom blocking hand wash sink. CDI..Broom was moved 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf Observed handwashing sink with debris in basin.CDI..Basin was cleaned out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lettuce stored over RTE sauce. CDI.. Storage order was changed during inspection to align with food code. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside cavity of Microwave in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stacked inside each other stored as clean with visible sticker residue. CDI..PIC moved containers to 3 comp. 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 squeeze bottle without labeling to identify contents of bottle. CDI.. PIC labeled the bottle , it was dish soap.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles without labeling to identify contents. REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed dishes being actively washed in wash below 110. CDI. Water was remade during inspection to align with temps in food code.

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 shelving throughout facility in need of cleaning.

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 facility in need of cleaning. Especially in hard to reach places.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bottled water and cups stored throughout facility. Also observed phone stored on prep top.

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 employee with drinking personal beverage with twist off cap at prep table while handling ready to eat food. CDi - PIC instructed employee to discard beverage and to wash hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer at 0PPM after running dish machine three cycles. CDI -PIC placed "DONT NOT USE SIGN" on machine. PIC will call for repairs. EHS educated staff/PIC by demonstrating a bleach sanitizer solution at 150PPM-200PPM and compared the results to the dish washing machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual dish washing at 3-comp-sink with sanitizer solution at 0PPM. CDI - PIC changed sanitizer container. EHS mentioned to staff/PIC on keeping a checklist for daily task to be completed for kitchen compliance. 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 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed vegetable dicer stored clean with food debris still attached on food contact surfaces and metal container housing several clean utensils and equipment with food debris and build up. CDI - PIC moved items to 3-comp-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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large plastic food containers of pizza sauce in WIC near the door above 41*F in walk in cooler. CDI - PIC stated pizza sauce was prepared this morning around 9:00AM. PIC voluntarily discarded pizza sauce. EHS mentioned the use of stainless steel VS plastic and placing container towards the rear of WIC and not near the front door.

REPEAT 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 five secondary squeeze bottles throughout kitchen without any form of identification. CDI - PIC labeled bottles ranch, barbaque sauce, oil, and pizza sauce.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any form of hair covering. CDI - PIC gave out hair nets.

REPEAT 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 measuring cup with handle submerged inside sugar located on pushcart. CDI - PIC corrected orientation of measuring cup. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged inside container of flour located inside WIC. CDI - PIC corrected orientation of scoop. 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 stainless steel bowl used to scoop mozzarella cheese located in flip top unit. CDI - PIC took item to 3-comp-sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observed mechanical dish machine not dispensing bleach sanitizer evidence by bleach test strips that PIC and EHS used. Test strips registered 0PPM. During completion of inspection report Auto Chlor made a visit to check dish machine and corrected the issue test strips are currently reading 100PPM-150PPM. Third party company Auto Chlor employee stated if the machine isn't ran frequently air bubbles can prevent sanitizer from dispensing and changed out hoses for dish machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two hand washing sinks being used to store chemicals spray bottles such as; sanitizer, glass cleaner, and degreaser. CDI - PIC removed three bottles from each hand washing sink to chemical shelve.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer in 3-comp-sink with dishes below 50PPM. CDI - PIC made a quaternary sanitizing solution due to malfunctioning chemical wall dispenser. New sanitizer solution was observed at approximately 250PPM. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large food container of pizza sauce above 41*F in walk in cooler. CDI - PIC voluntarily discarded pizza sauce prepared this morning. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced ham above 41*F in low boy cooler. CDI - PIC voluntarily discarded container of sliced ham prepared this morning. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individual containers of ranch dressing above 41*F in low boy cooler prepared this morning. CDI - PIC voluntarily discarded container of individual containers of ranch.

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 several secondary squeeze bottles throughout kitchen without any labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of canola oil stored on the floor underneath shelving by hand washing sink. CDI - PIC moved boxes to upper shelving

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

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 measure cups with handles submerged inside each container of white flour, salt, and powder garlic. CDI - PIC moved measuring cups to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed chemical wall dispenser above 3-comp-sink not dispensing sanitizer and detergent. CDI - PIC will call for repairs, and will manually make sanitizer solution for 3-comp-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 four stored clean food containers with sticker and sticker residue still attached. CDI - PIC moved items to 3-comp-sink.

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

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

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 no CFPM in establishment at start of inspection. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat 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 jewelry while cooking pizza.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm sanitizer concentration. CDI. PIC replaced the solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl used to scoop cheese out of a larger bin. Observed handle stored down making direct contact with multiple ready to eat food on the prep line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired sanitizer test strips in the facility during inspection. CDI. PIC ordered new ones.

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 in micro wave, non food contact parts of the thermometer, shelves in WI. Needs to be cleaned. 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 no CFPM in establishment at start of inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine at 10ppm chlorine. CDI. PIC called for a repair of the unit. 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 broom stored with handle. Touching clean dishes. CDI. PIC removed. 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 chicken, beef, pepperoni, cheese, ham, cold holding at temperatures above 41F. In the RI. Food was voluntarily discarded. Unit temperature was set at 42F. CDI. PIC replaced it to 36F. Unit temperature was taken at it reads 37F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.11 Maintain equipment in good repair. Observed RI cooler at 42F. Unit was repaired.

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 in micro wave, non food contact parts of the thermometer, shelves in WI. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and keys stored on prep tables. Observed employee bottle water stored in WI freezer. Move items to a designated area, away from food prep, to prevent contamination. Repeat

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. PIC did not know where or how to test sanitizer in 3 comp sink to ensure food contact surfaces were sanitized, did not know what cooling meant, did not know any of the Big 6 food borne illnesses, and could only list a fever and covid when asked about symptoms. Observed small child exist the kitchen. CDI-General manager arrived on site during inspection and food safety education was provided by EHS to PIC and GM. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 no CFPM in establishment at start of inspection.

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 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 . Observed employee wash hands and then decontaminate hands by turning off faucet and then drying hands. CDI-EHS provided a hand washing demonstration and explained the importance of drying hands and then turning off faucet with a barrier. Employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off spatula in the hand sink. CDI-EHS brought this to the attention of the GM and the employee ceased rinsing the spatula in the hand sink. GM emphasized to employee that hand sinks are only for hand washing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pizza sauce that began cooling at approximately 10:10am in WIC at 45F at 3:54pm. The 4 hour cooling window was missed. Employee stated that they usually make sauce at 10am and do not check cooling temperature again until 4pm. CDI-EHS explained that if cooling begins at 10am, the TCS food prepared from room temperature must be cooled to 41F or below by 2pm. GM voluntarily discarded the two large containers of pizza sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed portioned cups of pizza left out at room temperature since approximately 2pm. This pizza sauce was 67.8F. Observed portioned cups of pizza sauce stored in a Pepsi drink cooler at 43F. Employee stated that some of the pizza sauce has been in that cooler since last night and some of the pizza sauce had been in the Pepsi cooler since this morning. CDI-PIC voluntarily discarded all portioned pizza sauce that was above 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle that contained a bright yellow liquid. Employee stated that it was some kind of cleaner they use to clean the prep tables. GM stated it was sanitizer they use to clean inside of dishwasher. CDI-GM added correct label to spray bottles.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pizza sauce cooling in deep pans that missed cooling window. CDI-EHS recommended the use of shallow pans, an ice wand, and active stirring. Employee stated they will also start storing the pizza sauce further back in the WIC, away from the door.

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 unlabeled shaker containers and squeeze bottles of food items in kitchen. Some containers appeared to have label that had worn off.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl used to scoop cheese out of a larger bin. Observed handle stored down making direct contact with cooked mushrooms. 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 handles stored down making direct contact with sugar and salt in respective bins.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and keys stored on prep tables. Move items to a designated area, away from food prep, to prevent contamination.

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 no CFPM in establishment during inspection. -REPEAT- -1 point-

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 a water bottle stored on prep table next to ready to eat foods. CDI - Water bottle was moved to designated drink storage area. -0 points-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly covered plastic containers of pizza sauce cooling in walk in cooler. CDI - Covers were removed from pizza sauce and containers were moved closer to condenser fans to rapidly cool pizza sauce to 41F or less. -REPEAT- -1 point-

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 unlabeled shaker containers and squeeze bottles of food items in kitchen. Most items were labeled. Recommend higher consistency. -0 points-

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 employees working with ready to eat foods while wearing fingernail polish. CDI - Employees were instructed to wear gloves. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with ready to eat foods while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with ready to eat foods without wearing hair restraints. -0.5 points-

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 no CFPM in establishment during inspection. -REPEAT- -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of disinfectant stored on cutting board at salad station. Observed bottle of engine oil stored on shelving next to spices and above single use plasticware. CDI - PIC placed items in designated areas away from clean equipment, food, and utensils. -1 point-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed tightly covered plastic containers of pizza sauce and chopped tomatoes cooling in walk in cooler. CDI - Plastic lids were removed to allow cold air to circulate in and around food product. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. Establishment has 210 days from permit issuance (3/24/2021) to obtain CFPM certificate. -0 points-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed both handwashing sinks in kitchen unable to reach 100F water temperatures. Water temperatures were measured between 79F and 94F. A verification will be conducted by October 2nd 2021 to determine if establishment is in compliance. -1 point-

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 a bracelet while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing hair restraints. CDI - Employee was given visor to wear. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment during inspection. Establishment had chlorine sanitizer test strips and pH test strips. A verification is scheduled by October 2nd, 2021 to determine if establishment is in compliance. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on shelving with ranch seasoning packets. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on food prep surface. Observed employee food stored in walk in cooler with customer food. Designate an area for the storage of employee food and possessions away from clean equipment, customer food, and utensils.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held by PIC. You have 210 days to obtain from permit issuance before points will be deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of portioned steak in plastic baggies that temped above 41F in prep unit. Discarded voluntarily. Unsure why this product is not properly holding temperature. Discussed stacking in plastic container and recommended spreading out instead to help maintain proper temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of spinach and one of ham without day dots. They were opened less than 4 days ago and were marked during inspection.

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 large plastic containers of mozzarella cheese with lids and stacked in walkin cooler. It had been portioned within the last four hours but was not yet to 41F. Intervened and had staff remove lids and unstuck containers to aid in cooling to 41F. Observed ranch made in house within the last four hours in a large squeeze bottle in the prep unit above 41F. It was moved to walkin cooler to rapidly chill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label spice containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic utensils stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers and day dots left on the outside of plastic containers after cleaning. Remove stickers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items in walkin cooler. Designate a specific area for these things away from retail food.