LITTLE CAESARS #56

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 two open ceiling tiles in area above pizza oven. Per PIC, work is being done on struts that hold up hood of pizza oven. Replace tiles when there is a break in work and when work is completed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed front handwashing sink without paper towels. CDI - PIC replaced paper towels.

-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 interior surfaces of prep unit, coolers and lower prep table shelves and gaskets in need of cleaning. PIC to address cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash and cardboard debris around dumpster enclosure. -REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors on dumpster units. Dumpster is shared between all business in building. PIC to work with other business to keep dumpster doors closed and trash in units. Work with building owner to increase the number of visits from trash service.

-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 splash on walls in 3-comp sink and dry storage areas. Observed food debris under and behind equipment. PIC to address cleaning frequency.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at sink in employee bathroom. EHS provided PIC with signage.

-REPEAT- 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 dishes stored on racks with food debris by 3-comp sink. PIC to address cleaning of racks.

-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 buildup of food debris on gaskets of prep unit, inside drink coolers, on shelving under prep tables and on rails of speed racks in WIC. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared outside dumpsters with open doors. PIC to work with other facilities in building to keep dumpster doors closed.

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 several small holes in the employee bathroom wall above the sink. Observed a hole in the back wall above the junction box to the right of the back door. PIC to submit maintenance request to have holes fixed. -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 food debris on floor of WIC, debris accumulation under and behind equipment, and splashes of food debris on walls in WIC. PIC to address cleaning frequency.

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 PIC not having CFPM fail to correctly respond to questions related to poor personal hygiene and potential cross contamination. EHS also observed multiple priority violations due to a lack of active managerial controls. VERIFICATION REQUIRED. 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 CFPM during entire inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed PIC prepping pizzas, handle unclean equipment, handle soiled equipment, wipe hands off on apron, and return to original task without washing hands. CDI- EHS discussed when to wash procedures and proper handwashing with PIC.

5-202.12 Provide at least 100F water at handsinks. Observed water at front handsink temping at 71F 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed racks being stored in front of handsink near 3-comp. CDI- PIC removed rack from area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handsinks located at front and back of facility. CDI- EHS discussed handsink usage with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. -P. Observed can opener heavily soiled with food debris accumulation and 5 sauce bottles heavily soiled around food contact portion of lid. PIC stated bottles are cleaned every two days. CDI- EHS educated PIC on cleaning frequency and PIC removed containers 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes submerged in solution of sanitizer at 0ppm concentration. CDI- PIC had employee refresh solution. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed Quat sanitizer solution at 3-comp sink above 400ppm due to manual prep of solution. CDI- PIC refreshed solution to dilute solution to correct concentration. EHS confirmed.

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 containers throughout the facility without labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects near 3-comp area.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes before placing them on rack. 4-903.11 (A)(1)Store cleaned equipment, utensils, linens in a clean, dry location. Observed cleaned equipment being stored on racks with heavy food residue accumulation above 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 floors of WIC, rails of dish racks, gaskets of prep unit with food debris, and shelving under prep tables in need of cleaning. *REPEAT*

6-501.16 Store mops for air drying after use. Observed mop not being stored to air dry not in-use. 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 under and behind equipment with debris accumulation, walls with liquid food debris accumulation, and ceiling tiles with black debris buildup.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe certified employee on-site during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No written procedures for vomit and diarrhea clean up. *CDI - EHS provided establishment with procedures for vomit and diarrhea clean up. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Employee wash hands then turn of faucet without using a barrier exposing hands to recontamination. *CDI - Employee rewashed hands and used paper towel to turn off faucet showing proper handwashing. NOTE: No points deducted due to all other handwashing throughout inspection being done correctly. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - bucket of sanitizer stored on top shelf of prep unit making it possible for food contamination. *CDI - PIC moved sanitizer bucket to low shelf next to prep unit, removing possibility of contamination.

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

*REPEAT* 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Boxes of pizza press sheets located on the floor. *CDI - PIC had food employee place boxes on shelving placing items off of the floor.

4-501.11 Maintain equipment in good repair. *Observed - Gasket peeling off of left lower reach in cooler of prep unit.

*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 - Inside of walk in cooler with build up as well as build up within gaskets of walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT 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 Observed no written procedures at facility. CDI EHS provided vomiting/diarrheal procedures REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed working container of sanitizer without label. CDI. PIC labeled.

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 containers of spices without label. Needs to be labeled. Repeat

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored on soiled shelves. CDI. PIC removed. 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 outside of equipment and shelving throughout facility with buildup and debris. Observed outside and inside of WIC door with buildup, WIC door gaskets and reachin cooler gaskets with buildup. 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 build up on ceilings. Needs to be cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in same place with customer food. CDI - Employee phone was removed. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT 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 Observed no written procedures at facility. CDI EHS provided vomiting/diarrheal procedures REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee washed hands and turn the water off without using paper towel (using bare hands). CDI. Employee rewashed hands. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and containers with food debris stored as clean. Observed phones stored on food prep surfaces. CDI PIC moved pans and containers to 3 comp sink to be cleaned. The phones were removed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed the sauces in the WI cooler, cold holding at temperatures above 41F. The sauces were at 70F. CDI. PIC removed the covers from the sauces and indicated that they were made this morning. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottles stored improperly: on shelf with single service items, on prep table, and on shelf above pizza making station. CDI PIC moved the bottles. 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 containers of spices without label. Needs to be labeled.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored on soiled shelves. CDI. PIC removed. 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 outside of equipment and shelving throughout facility with buildup and debris. Observed outside and inside of WIC door with buildup, WIC door gaskets and reachin cooler gaskets with buildup. 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 build up on vents in the WI cooler. Needs to be cleaned. 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 walls and floors throughout facility with large amount of buildup and debris splash. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Employee phone was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC had no knowledge of Employee health policy or how new employees are trained on health policy. CDI EHS provided health policy forms and poster. For more information on employee health policy, 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 Observed no written procedures at facility. CDI EHS provided vomiting/diarrheal procedures REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in only bathroom. CDI EHS provided sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and containers with food debris stored as clean. CDI PIC moved pans and containers to 3 comp sink to be cleaned 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer 3sanitizer bottle stored improperly: on shelf with single service items, on prep table, and on shelf above pizza making station. CDI PIC moved 3 bottles 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles of sanitizer not labeled. CDI PIC labeled spray bottles

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with jewelry on hand and arm. CDI Employees removed jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees handling food without hair covering and 2 employees without a beard guard

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored as clean facing upward with water in them.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of napkins stored on floor. PIC stated that they were delivered yesterday. Observed 3 boxes of single service items heavily soiled with grease debris.

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 outside of equipment and shelving throughout facility with buildup and debris. Observed outside and inside of WIC door with buildup, WIC door gaskets and reachin cooler gaskets with buildup. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in only bathroom

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 walls and floors throughout facility with large amount of buildup and debris splash. 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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC is not a CFPM and is unaware on appropriate sanitizer concentrations and where to locate policy and procedure information.

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 facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomit and diarrhea cleaning procedure. CDI - EHS provided a procedure via email.

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 coffee cup at prep table next to oven. CDI- EHS informed employees that drinks need to be kept away from food prep areas and drinking breaks can be taken in specified areas away from food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket of dry ingredients for pizza dough sitting in handsink in back of kitchen. Observed old soda crates blocking handsink. CDI - PIC removed bucket and soda crates. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on pans and containers stored as clean. CDI - Pans and containers were removed and taken to 3-comp sink to be cleaned.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility does not have a thermometer. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3-comp sink is falling off of wall mount. Needs repair. REPEAT. No points taken due to improvements.

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 non food contact surfaces of dough mixer, handsink, pizza racks, pan racks, shelving, and equipment throughout the facility with debris and build up. Needs cleaning. 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 build up of debris on floors and walls throughout facility needs 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 edging of wall next to WIC is damaged and coming loose. Observed emergency light broken and sitting on top of shelf at prep area. Needs repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Employee phone was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a soiled towel sitting in the sink at the front. CDI-EHS explained and moved towel to the soiled towel bin.

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 2 cotnainers of chicken wings at 126F, PIC explained they had made them 15-20mins ago and they are only for lunch rush. They have set timers and they discard after 2 hrs. EHS observed timer. It is not for safety but they do not re-use. CDI-EHS explained they need to be at a warmer temperature, and they turned up unit and voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 10 boxes of shredded cheese stored on the floor.

4-501.11 Maintain equipment in good repair. Observed prep unit 1 shelf-inside is broken. WIC door is dented.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips that had turned white from being in the water (they are QAT strips-normally orange). They are unable to read sanitizer concentrations. VR REQUIRED 6/13/2022.

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 WIC PIPES WITH BLACK BUILD-UP. Observed pizza oven rollers in need of cleaning, lots of debris.

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 by the back 3-comp sink leaking by the shelves. This was part of their transitional permit and EHS had not witnessed during the routine permit checks. PIC explained it is a city water issue and they are coming back to fix it. Floor tiles by the back door are broken. Vent fans need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pizza cutters stored as clean, sitting in the knife rack that had grease and food debris. CDI-EHS set aside to be W/R/S

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 pizza sauce being held for 12hrs, they had a Wednesday sticker on it but no start or end time. CDI-PIC added sticker

4-501.11 Maintain equipment in good repair. All equipment and building issues have not been addressed. This includes walls coves, flooring, water standing underneath the sink, sink leaking, water leaks from the roof turning off wate heater. They have 6months to address.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units, gaskets, in need of cleaning, inside the prep units have black build-up, oven rollers have food debris and pan trays underneath. Shelves 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 wall coves missing, WIC covers missing, *see permit list* 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floors, walls and ceilings in need of cleaning.