GENO DS PIZZA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed two cartons of raw shell eggs stored over RTE sauces in the bottom of a flip top. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a tray of fresh mozzarella in the flip top at 44F. Observed a container of sliced tomatoes in the flip top at 44F. PIC stated that the items were out of temperature due to the recent lunch rush. CDI- mozz was placed in the WIC for rapid cooling. Points not increased due to improvement from last inspection. 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 .

3-501.15 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 shredded mozzarella cooling in a large covered plastic container in the WIC at a rate of .025F/min. Observed diced ham cooling in the flip top at a rate of .07F/min.CDI- PIC removed the lids on the mozzarella for rapid cooling and placed the ham in the WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 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 a dented can of olives in the dry storage area. CDI- PIC removed the can to be held for credit.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of wet nested metal containers stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS food items above 41F in pizza prep top. Ambient air of unit is 47F. Items in prep unit were moved to walk in cooler to cool. Items in prep top were placed in ice baths to cool. VERIFICATION REQUIRED. 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 (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 garlic in oil mixture and pizza sauce being held on TPHC. Facility does not have written procedures. CDI: EHS provided procedure sheet during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sliced tomatoes in the prep top with out a date label. Discussion with the PIC revealed that the tomatoes were prepared on 12/6. PIC further explained that they fill the station using date labeled product in the walk-in cooler. CDI - Reviewed requirements of date labeling TCS foods in all refrigeration to ensure items are being held for resale within 7 days and allowed the PIC to add date label. -0- 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.

REPEAT VIOLATION: 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 inefficient cooling methods on recently prepared small plastic container full of shredded lettuce inefficiently cooling in the prep reach-in unit between 25-30 minutes. See temperature observation chart. CDI - PIC transferred small container of shredded lettuce to the walk-in cooler for effective cooling. Temperatures began to decease towards < 41 F after +15 mintues. Points remain at half demerits due to improvements made on cooling methods. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic food containers wet nesting on floating shelf. CDI - Utensils separated to allow for air drying. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed hair strand on uncooked pizza dough on prep table. CDI - PIC voluntarily discarded the dough. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cotton cloth being used to cover (1) container of washed lettuce for salad in the walk-in cooler. CDI - Cotton cloth removed and product re-washed. -0-

REPEAT VIOLATION: 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 inefficient cooling methods on recently prepared lidded deep containers holding lettuce in the walk-in cooler. EHS noted 0 degree F change after initial 30 minutes (11:13-11:43 am). See temperature observation chart. CDI - PIC instructed to keep lettuce uncovered and place on top of shelving unit across from condenser fans to promote cooling towards < 41 F. EHS observed lettuce decrease from 54 to 48 degrees F after additional 30 minutes. Points scaled back due to notable improvement since previous inspection. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of flour stored on the floor in back prep room. CDI - Flour removed off floor to prevent contamination. -0-

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee wash their hands at the 3-comp sink. CDI - Employee redirected to hand sink. Only wash hands in handwashing sink. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed evidence of front hand sink being used as a dump sink with pizza sauce debris inside. CDI - Staff educated on use of hand sink. Hand sinks are designated areas for hand washing only. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed two spray bottles containing chlorine solution with concentrations of 10 PPM. CDI - PIC discarded solution and refreshed with new sanitizer measuring at 50 PPM. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed large container of pizza sauce cooling in the walk-in cooler since previous day (according to date label attached). Pizza sauce temped at 44 F at beginning of inspection. CDI - PIC removed for voluntary disposal. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salad station prep unit unable to maintain TCS applicable foods < 41 F. Ambient temperature measured 45 F+ according to its hanging thermometer. See temperature observation chart. Some TCS foods in the prep top and prep reach-in were placed inside 45-60 minutes prior to inspection while several other items were verified to have been left over in the unit according to their date labels. CDI - Today’s products were vented and brought to the walk-in cooler to cool down to < 41 F and remaining foods were voluntarily discarded by the PIC. PIC contacted refrigeration repair specialist. -1.5- Verification visit is required. 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.

3-501.18 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 pork from 5/8/25 in the walk-in cooler. Discussion with the PIC revealed that today’s pull date for pork was not marked. CDI - Allowed the PIC to add pull date. -0- 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. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. Observed two containers of garlic in oil held out on TPHC since 11:00 AM with out time stamps. PIC was also unable to procure TPHC SOPs form. CDI - PIC voluntarily discarded containers of garlic in oil. EHS provided hard copies of TPHC (English and Spanish) and documents filled out during inspection. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed (1) unlabeled sanitizer spray bottle. CDI - Spray bottle labeled. -0-

REPEAT VIOLATION: 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 inefficient cooling methods on large bulk lidded containers of lettuce, grandma and pizza sauces in the walk-in cooler. EHS noted 0 degree F change after > 20 minutes. All products were densely packed. See temperature observation chart. (1) container of pizza sauce discovered cooling since previous day, according to its date label of 6/10/25. CDI - Pizza sauce cooling since yesterday voluntarily discarded, remaining TCS foods were removed, placed into deep ice baths and actively stirred using ice wands to ensure cooling towards < 41 F. EHS observed sauces and lettuce decrease 2-3 degrees F after 20 minutes. -1- 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.

2-303.11 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 food handler without proper hair restraint. Observed same food handler wearing a watch and dangling bracelet while preparing ready to eat pizzas. -0-

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 beef (11/1) and fresh garlic (11/15) in the reach in pizza prep top cooler. Discussion with the PIC revealed that the pull date for beef was not marked. REHS also observed recently prepared large containers pizza sauce and one large container of grandma sauce all dated 11/26. CDI - Allowed the PIC to correct dates with exception to fresh garlic, which was voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed inefficient cooling methods on large bulk lidded containers of lettuce, grandma and pizza sauces in the walk-in cooler. All products were densely packed. CDI - Sauces and lettuce were removed and placed into deep ice bath with active stirring to ensure cooling towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged customer foods starting to migrate on top of the hand sink. Install a splash guard to prevent contamination during food prep storage and display. -0-

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee wash their hands at the 3-comp sink. CDI - Employee redirected to hand sink. Only wash hands in handwashing sink. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed jacket in the back prep area handsink. CDI - removed items from the handsink, Ensure the handsink is accessible at all times for properly washing hands. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed clean towels in the back prep area handsink. CDI - removed items from the handsink, ensure the handsink is accessible at all times for properly washing hands.

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 cooked eggplant dated 11/24 in the reach in pizza prep top cooler. Discussion with the PIC revealed that the date was incorrectly marked and that this product was prepped yesterday. CDI - Allowed the PIC to correct date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powdered and some spice shakers over the prep top cooler unlabeled. Properly label.

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 just prepped deli meat and cheese roll ups cooling covered in the reach in cooler. CDI - PIC removed the cover and placed in the walk in cooler to rapidly cool to 41F and below. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza cutter stored in between the prep table and the pizza prep top cooler.

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 gaskets with food residue in the salad prep top cooler. Clean and maintain.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications (Tylenol, etc.)stored in a container above a prep area. CDI - PIC relocated the container, due to lack of space Recommended that they place a first aid cabinet on the wall to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed marinara at 126F. CDI - PIC reheated to 165F.

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 two containers of sliced tomatoes with date marking of 12/30, exceeding the 7 days. CDI - PIC discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled degreaser spray bottle stored above 3-comp sink. CDI: bottle were labeled.

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 fully cooked ground beef prepped on 9/27, and removed from the freezer a couple days ago. Observed no date marking when pulled out of freezer. CDI - PIC able to determine correct date, allowed to date mark.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored over the 3-compartment sink. CDI - PIC relocated with chemicals.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without proper hair restraint. CDI - PIC provided food handler with a hat.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the back prep handsink. CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods inside pizza make station including diced ham, tomatoes, pizza sauce, eggplant, and meatballs > 41F (see temp chart). CDI: all items were removed and stored inside the walk-in cooler. Service order placed.

REPEAT VIOLATION: 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 on date marking please visit: http://meck.co/FoodSafety. Observed portioned cups of ranch dressing inside salad prep cooler incorrectly dated for 4/22/22. CDI: date was changed to Sunday when it was portioned. Observed one quart container of sliced tomatoes inside WIC incorrectly dated for 4/4/22. CDI: date was corrected. Observed 4 quart containers of buffalo chicken inside walk-in cooler dated for 5/1/22 that had expired past 7 days. CDI: chicken was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two unlabeled chemical bottles stored above 3-comp sink. CDI: bottles were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 1 box of tomatoes stored directly on the floor inside walk-in cooler. CDI: box moved off of the floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry cloths that were visibly soiled laying on front counter.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean quart containers stored with sticker/tape residue and labels.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on both doors of pizza prep cooler. Gaskets for pizza prep station are in the facility awaiting to be installed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 raw shell eggs that was said to be personal items stored with pasteurized eggs carton eggs inside walk-in cooler. Observed employee drink stored on sheet tray beside dough inside walk-in cooler. Discussion with PIC to label and stored personal items in designated area.

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 on date marking please visit: http://meck.co/FoodSafety. Observed pre made salads at bottom of salad station cooler some made on Sunday without date mark. CDI: salads made from Sunday were discarded. All others made today were properly dated.

REPEAT VIOLATION: 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed facility can not verify or produce documentation that eggs used for Caesar dressing is pasteurized. Facility has a consumer advisory on menu that states that the eggs used for Caesar dressing are pasteurized. Facility will need to update/ correct consumer advisory on menu to indicate the dressing contains raw or undercooked ingredients. If facility decides to use pasteurized eggs then no consumer advisory will be needed. CDI: owner working on changing menus today.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on both door of pizza prep cooler. Other gaskets on salad prep table have been replaced. Gaskets for pizza prep station are in the facility awaiting to be installed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad prep make table holding TCS foods > 41F (see temp chart). CDI: all TCS items were removed and placed inside the walk-in cooler to rapid chill. Unit was turned down to colder setting. Compliance visit will be conducted in 10 days to follow-up on cooler.

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 no procedures in place for items being held on time including pizza, Stromboli, and garlic and oil mixture. CDI: Time procedure template reviewed and e-mailed to PIC to fill out.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory on menu missing disclosure and full reminder statement for eggs in Caesar salad dressing. CDI: consumer advisory was added correctly to the menu by owner on site.

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P. Observed raw eggs being used in Caesar dressing. CDI: owner stated that she would purchase pasteurized eggs and discontinue using raw eggs on menu. Raw eggs to be discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles, large flour bin, and a container of salt not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of flour stored directly on the floor in back dough prep room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths stored on prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed portioned small cups stored inside pickled veggie in salad prep cooler and Semolina bin at back dough prep area.

4-501.11 Maintain equipment in good repair. Observed only one non compliant item (replace torn gaskets on salad prep cooler) left to complete on transitional.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee personal food items stored with customer food inside walk-in cooler. Observed cell phone stored on shelf above 3-comp sink in dough prep room.