LITTLE CAESARS

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 on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce in WIC above 41F prepared roughly around 11:30AM. See temp chart. PIC removed lid to allow sauce to cool down properly. PIC was unaware pizza sauce was cooling from ambient air. After 1 hour pizza sauce was observed at 39 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp for large pizza sauce container under countertop table, secondary squeeze bottle above flip top unit, and portioned cups under register on variance for extended (TPHC) of Little Caesar’s Pizza Sauce. CDI - PIC was allowed to place time stamp of 8:30AM on items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraints. PIC will obtained hair nets or hats.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths throughout kitchen on counter tops and on top off equipment. CDI - PIC voluntarily discarded wet wiping cloths.

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 handless portioned cup being used to scoop parmesan cheese. CDI - PIC removed portioned cup. 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 handless metal cup being used to scoop mozzarella cheese. CDI - PIC removed metal cup and used serving spoon.

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 wired storage racks throughout kitchen with food debris and build up. Increase frequency of cleaning. 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 plastics containers stored clean with manufacture stickers and adhesive still attached. CDI - PIC moved containers to 3-comp-sink.

5-205.15 Maintain a plumbing system in good repair. Observed U-joint pipe underneath handwashing sink near FOH leaking water on floor. PIC will placed work order.

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 heavy dust buildup on ac/vent covers at BOH. Observed overall cleaning needed for floors, walls and ceiling throughout kitchen. 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 tiles throughout kitchen damaged in need of replacement. Area near 3-comp-sink is missing floor tiles.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stored clean food contact surfaces of metal pizza plates with grease build up. Observed food build up on metal whisk and a couple of knifes stored clean above 3-comp-sink. CDI - PIC moved all items back to 3-comp-sink to be rewashed, rinsed, and sanitized For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two large food containers with no form of labeling. CDI -PIC labeled both items. flour, and parmesan cheese.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC stated pest company services establishment monthly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths throughout kitchen on counter tops and on top off equipment. CDI - PIC voluntarily discarded wet wiping cloths.

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 wired storage racks for clean equipment and utensil with food debris and build up. Increase frequency of cleaning. 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 a few plastics containers stored clean with manufacture stickers still attached.

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 heavy dust buildup on ac/vent covers at BOH. 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 tiles throughout kitchen damaged in need of replacement. Area near 3-comp-sink is missing floor tiles.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to begin to work with food without washing hands. -CDI- EHS educated food employee washing hands before donning gloves to engage in food prep and PIC removed gloves and washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning rag stored in handwashing sink at FOH and container stored in handwashing sink at BOH. -CDI- PIC removed items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed 3 containers of pizza sauce prepared more than 4 hours ago at 57F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no TPHC written procedures. -CDI- EHS provided copy to PIC and assisted PIC in filling it out. **REPEAT** -3- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 marinara sauce cooling in WIC in large plastic containers with lids that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -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 cookies stored in box on floor at FOH under cash registers. -CDI- PIC relocated items. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed missing/broken lids at prep unit. Repair or replace. **REPEAT** -0.5- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in BOH at dry food storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on waste containers. **REPEAT** -0.5- Per PIC, it is a shared dumpster area. **POINTS NOT ESCALATED DUE TO SHARED DUMPSTER AREA AND IMPROVEMENT**

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 heavy dust buildup on ac/vent covers at BOH. 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 tiles in need of repair especially in BOH. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail items in WIC. -CDI- PIC relocated items. -0-

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 V& D procedures. -CDI- EHS provided copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off faucet thus decontaminating hands. -CDI- EHS educated PIC on proper hand washing techniques and both rewashed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written TPHC procedures for pizzas being held on time. -CDI- EHS provided PIC with written copy and assisted PIC with filling it out. **REPEAT** -3- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 marinara sauce cooling in WIC in large plastic containers with lids. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items in smaller containers to facilitate rapid cooling. -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 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 cookies stored in box on floor at FOH under cash registers. -CDI- PIC relocated items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees missing hair restraints and beard restraints. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in a soapy water solution. -CDI- EHS educated PIC on holding wiping cloths only in sanitizer solutions. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed missing/broken lids at prep unit. Repair or replace. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in BOH at dry food storage.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on waste containers. **REPEAT** -0.5- Per PIC, it is a shared dumpster area.

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 heavy dust buildup on ac/vent cover at BOH. 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 tiles in need of repair especially in BOH. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes inside of the back kitchen hand sink. CDI - Items were removed. Repeat 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back kitchen hand sink. CDI - Soap was provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P An employee carton of raw eggs was stored above ready-to-eat products in the walk-in cooler. CDI - Item was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grease a food build up on several dishes stored as clean. CDI - Items were removed to be rewashed. Repeat

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. Observed no written TPHC procedures for pizza sauce. CDI - Regional manager emailed during inspection. 3-501.19 Follow written procedures for foods held using Time as a Public Health Control. Food shall be marked to indicate 12 hour variance approval. Observed missing labels on all sauce containers. CDI - Containers were labeled. Timers shall be set for the pizza prep holding racks. Observed no set timers during inspection. CDI - Manager set timers.

8-103.12 Maintain approval and records for variance as required. P Observed no variance letter for 12-hour TPHC pizza sauce. CDI - REHS provided through email.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees missing hair restraints and beard restraints. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counters throughout the kitchen.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. 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 paper towels being stored on the floor of the employee bathroom.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large amount of food debris on the storage racks for pizza and inside of the dough mixer. Repeat

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

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

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 on site during inspection. CFPM arrived at the end of inspection. CDI

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 PIC and food employee wash hands without using a barrier to turn off faucet. -CDI- EHS educated on using a barrier to turn off faucet and food employee and PIC properly re-washed 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed handwashing sink in back being used to store plastic pitcher and observed a plastic cup being filled with water from front handwashing sink. CDI- Pitcher removed during the inspection. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food residue on plastic containers stored as clean. Observed sticky residue on metal containers stored as clean. -CDI- PIC moved items to dishpit to be rewashed. -3.0-**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 marinara sauce inside of the prep unit at a temperature of 47F. Marinara sauce was removed to be cooled during the inspection. No escalation of points due to improvement. CDI 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 .

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 marinara cooling inside of the walk in cooler inside of a bulk sized container with lid tightly attached. Ensure that marinara is broken down in smaller portion to allow marinara to cool at a faster rate. CDI- DIvided in to smaller portions during the inspection with lids vented. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies in the dish area. **REPEAT** -1- No escalation of points due to improvement with gnats and fruit flies in only dish area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees prepping food without hats/hairnets present. CDI- Hairnets provided during the inspection.

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 food and grease residue buildup on shelving, inside dough prepper, and cold holding equipment throughout the facility. -1.0-

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 grease, food and dirt buildup on floors, walls and ceilings and on ac/heat vent. **REPEAT** -1-

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 on site during inspection. **REPEAT** -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed PIC unable to provide vomit and diarrhea written procedures. -CDI- EHS provided a copy of written procedures for vomit and diarrhea. 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 PIC and food employee wash hands without using a barrier to turn off faucet. -CDI- EHS educated on using a barrier to turn off faucet and food employee and PIC properly re-washed 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed handwashing sink in back being used to store plastic jug and front handwashing sink with a rag stored over it. CDI- PIC removed items. **REPEAT** -2- 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed handwashing sink in back with no hand soap. -CDI- PIC replenished soap supply.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food residue on plastic containers stored as clean. Observed sticky residue on metal containers stored as clean. -CDI- PIC moved items to dishpit to be R/W/S. -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: 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 marinara sauce, cheese and cooked sausage in WIC between 45-47F. Ambient temperature of WIC 45F. PIC voluntarily discarded marinara sauce. **3 DAY VERIFICATION REQUIRED** 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 marinara sauce prepared yesterday with no date mark. -CDI- PIC voluntarily discarded items. 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(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 marinara sauce being held on TPHC with no start or end time indicated. -CDI- PIC marked marinara sauce for 4 hours. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies throughout facility. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed WIC with ambient air temperature of 45F. -0-

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 food and grease residue buildup on shelving and cold holding equipment throughout the facility. -0.5-

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 grease, food and dirt buildup on floors, walls and ceilings and on ac/heat vent. **REPEAT** -1-

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 on site during inspection. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rag and a pitcher in the handsink. CDI-items were removed.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing jewelry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping rags not being held in sanitizer.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer in the facility during inspection. CDI-employee went to get bleach to be used as a sanitizer.

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 cleaning needed of floors walls and ceilings.

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 on site during inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit in need of repair. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit on site during inspection. VR to be done by 04-02-22.

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 cleaning needed on equipment and shelving in facility. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection. Facility still in grace period from permitting.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sanitizer and detergent hoses reversed on dispenser unit. CDI installed hoses to proper ports on dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning due to build up of food debris.

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 food debris on walls .