LITTLE CAESAR'S

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee prepare pizzas, then switch to boxing pizzas and touching order screen, then customer service. After handling boxes and touching soiled screen, employee began to prepare pizzas without hand wash. CDI EHS redirected employee to wash hands. Repeat 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee use gloves to prepare sauce, remove gloves and filled container with water from three comp sink, then don new gloves without hand wash and continued stirring pizza sauce with out hand wash in between. CDI Employee directed to wash hands and don new gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one hand sink. CDI PIC replaced soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in one hand sink. CDI ice melted

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese bread and one deep dish in the hot and ready cabinets, which are hot held, holding below 135F. CDI PIC voluntarily discarded. 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 pizzas made and on rack that are held on TPHC with out time started. CDI time started. Repeat. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizzas sauce with 12 hour variance for TPHC that was from yesterday, being used today. CDI PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in prep area.

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 food employee preparing pizzas with artificial fingernails with no gloves. CDI PIC washed hands and donned gloves. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with out head coverings.

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 cup with handle touching food in shredded mozzarella bin.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sinks attached to wall with no sealant. Seal to wall. Repeat. No escalation of points.

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. Clean exterior of shelving and containers stored in kitchen area. Clean shelving in RIC, walk-in cooler (ex.rolling racks) , fronts of all equipment including handles. 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT 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 rusting on ceiling vents. Resurface or replace.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then turn off faucet with bare hands. CDI PIC rewashed hands and used paper towel to shut faucet off.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on containers stacked clean so that some debris was touching the food contact surface of next container. CDI PIC returned containers to be rewashed. 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(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. Pizza sauce cups were not marked with time stamp. PIC stated the cups had been filled 10 minutes prior. Pizza rack was finishing being filled, no time stamp- time stamp needs to be placed when first pizza made and placed on speed rack. CDI PIC marked with time stamp.

4-502.11(B) Provide accurately calibrated thermometers. 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 no working thermometer at facility. VR required

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 box of single use containers and cups sitting directly on the floor. Store off floor, at least 6 inches.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sinks attached to wall with no sealant. Seal to wall.

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. Clean exterior of shelving and containers stored in kitchen area. Clean shelving in RIC, walk-in cooler (ex.rolling racks) and dust from interior of wall-in cooler fixtures. REPEAT

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT 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 rusting on ceiling vents. Resurface or replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in back or in bathroom. Hand washing sinks shall be equipped with paper towels. CDI - PIC replaced paper towels at sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at back hand sink. CDI PIC replaced soap.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed many items that required date marking, prepared/opened yesterday, with no date marking. VR 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 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. Observed no written procedures for the pizzas that are prepped and held for four hours. CDI PIC filled out new form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint. Food employees must wear a hat or hair net when preparing food. Repeat keep at 1/2 points, other violations fixed from last inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed in use wiping clothes held in 0ppm quat sanitizer. CDI PIC changed out sanitizer and tested at 200 ppm quat.

4-501.11 Maintain equipment in good repair. Observed no handle on WIC. Observe new door had just been delivered and will be replaced soo per PIC.

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. Clean exterior of shelving and containers stored in kitchen area. Clean shelving in RIC, walk-in cooler and dust from interior of wall-in cooler fixtures. REPEAT (full points)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points). 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 rusting on ceiling vents. Resurface or replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. There was not a person on duty who has taken and/or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 water bottle stored on shelf above food prep station during food prep. CDI- drink was removed.

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. Pizzas that were on TPHC were not stamp with the time in or timers were not set correctly. CDI- five pizzas were denatured and discarded into trash. PIC properly set timer.

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 grated Parmesan cheese and seasonings that were not labeled at prep area. CDI- containers were labeled. REPEAT (half points due to improvements).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans with pizza dough stored closer than six inches to the hand sink located in kitchen area. CDI- Pans were placed in an area were contamination will not occur.

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

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. Clean exterior of shelving and containers stored in kitchen area. Clean shelving in walk-in cooler and dust from interior of wall-in cooler fixtures. REPEAT (full points)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

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 containers of commercially processed cooked sausage and mozzarella cheese that were open and not dated. CDI- containers were dated properly. 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 containers of seasoning, and flour that were not labeled. CDI- containers were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dry storage area that used to be a working walk-in.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee preparing dough at prep sink that is directly over hole in ceiling with exposed insulation.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door.

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. Clean interior of walk-in cooler and shelvings in walk-in cooler. Clean utensils shelving. REPEAT (full points).

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. Replace missing ceiling tiles in areas of ceiling. REPEAT (full points). 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen and dry storage areas. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, sanitizer concentration, and TPHC were not being properly monitored due to violations during inspection. PIC shall ensure rules regarding food safety are met. Better active managerial control needed in establishment to control food borne illness risk factors. REPEAT A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with 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. Manager with active ANSI food protection manager certification arrived in middle of inspection. Ensure at least 1 employee is present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager 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 Employee observed handling cell phone and did not wash hands before preparing food. Employees must wash hands after contaminating their hands. CDI - Employee instructed to wash hands. REPEAT. Hand washing violations on next inspection will result in risk control plan or permit action.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution in sink measured 0 ppm and utensils were in sanitizer solution. Utensils must be properly sanitized after cleaning. CDI - PIC added 200 ppm solution to 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 Pizza sauce to-go containers were not labeled with TPHC time. Ensure TCS foods held using TPHC are marked with start time and used or discarded within 4 hours. CDI - PIC placed TPHC sticker on pan. REPEAT. Risk control plan put into place for TPHC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Boxes of chemicals stored on shelf above clean dishes. CDI - PIC moved chemicals to another location. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pizza sauce measured 59-60F at 2PM and began cooling at 1:30PM according to employee. Pizza sauce was cooling in large containers. Also, mushrooms in pizza cooler measured 48F and were cooling after employee opened them 2 hours ago. Use walk-in cooler to cool mushrooms after opening commercial package, and use shallow pans/smaller containers to cool pizza sauce. CDI - Mushrooms moved to walk-in cooler and PIC split up pizza sauce containers into smaller pans. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured 0 ppm quat. Store wet wiping cloths in properly concentrated sanitizer.

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. Clean speed racks, shelves in walk-in cooler, and clean utensil shelves. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair floor tile damage/missing floor tiles in several areas in kitchen. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on shelf above prep table. Do not store personal items or drink where they can potentially contaminate food. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Establishment was operating with no sanitizer. PIC must ensure main risk factors of foodborne illness are controlled. Establishment must not operate if there is no sanitizer to wash dishes. CDI - PIC informed about duties. 0 pts. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with 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. No employee with ANSI food protection manager during inspection. PIC must have active ANSI food protection manager certification. 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 PIC could not provide EHS with employee health policy. CDI - PIC given sample health policy to use. For more information on employee health policy, 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 Employee observed handling phone and did not wash hands before preparing pizza. Employees must wash hands after contaminating hands. CDI - Employee educated on when to wash hands and did so. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing in kitchen at beginning of inspection. Hand washing sinks shall be equipped with paper towels. CDI - PIC placed roll at sink. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans, can opener blade, and other utensils that were stored as clean had grease or food debris on them. CDI - Dishes put at 3-compartment sink to be re-washed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee stated she washed pizza cutters and tongs 1.5 hours ago, but establishment does not have any sanitizer. CDI - PIC got sanitizer from another store during inspection. 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 .

3-501.19(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 Marinara cups held out of temperature control did not have time sticker on them at 3:10PM. PIC stated they were put out at 11AM. Also, pizzas on speed rack held using TPHC are supposed to be discarded when timer goes off. Timer had already gone off and they had not been discarded. CDI - Marinara cups and pizzas discarded during inspection. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing hair restraint. Food employees must wear a hat or hair net when preparing food. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Brush stored in room temperature water that was soiled. In-use utensils must be stored in a clean container or on a clean surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked up while still wet. Allow utensils to adequately dry before stacking. 0 pts.

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 Establishment was operating without sanitizer. Sanitizer must be available during all hours of operation. CDI - PIC got sanitizer from another store during 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. Cleaning needed on all speed racks, legs of equipment, shelves, and in general throughout kitchen. Establishment needs to clean more often. REPEAT

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. Tile damage near walk-in freezer and around grease trap. Ceiling tiles missing in kitchen. Soap dispenser broken. // 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. Floors and walls need to be cleaned throughout. Mold buildup on ceiling vents in kitchen. Clean physical facilities more frequently. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 vomit/ diarrhea plan at facility. CDI- EHS sent copy to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee on the phone while one the line. Employee then touched her hair then go to prepare pizzas. CDI- Employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed shelf blocking handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for back handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser broken and not dispensing paper towels. Paper towels placed at the area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener sent back to be cleaned. 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 and pepperonis in the prep top unit holding above 41F. Observed sausage and ham in the low reach in unit holding above 41F.CDI- Items placed in the walk in cooler for cooling. 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 .

3-501.19(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 marinara cups on time. 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. Facility does not have extended TPHC procedures for marinara. PIC stated that they can hold cups for 48 hours. Get state letter/ procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lids on marinaras in walk in cooler. Observed items on prep line prior to being cooled to 41F. CDI- Lids removed and items placed in the walk in 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil bottle without label.

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 and dirty dishes stored on the same rack together. CDI- Dishes separated.

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 pizza speed racks, dish racks and pizza press 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 floors under sinks in need of cleaning. Observed vents in need of cleaning. Observed walls at the pizza prep top area, pizza shelf, oven and hand sink in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items.

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.

4-502.11(B) Provide accurately calibrated thermometers. 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 no thermometer at facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering for food employee.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves for dishes and pizza storage items 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 floors in need of cleaning. Observed wall beside pizza shelf in need of cleaning. Observed wall behind prep top in need of cleaning.

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 vomit/ diarrhea plan. CDI- EHS sent plan

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 drink stored above food prep areas. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener heavily soiled with old food debris. CDI- Items taken back to be cleaned

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no time procedures for pizza on TPHC and marinara on TPHC. 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 pizzas and marinara without time stamp. CDI- Items time stamped.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed marinara cooling with the lid on. CDI- Lids removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in 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 shelving throughout 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 floors in need of cleaning. Observed wall near the prep shelf and pizza oven in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

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 Pizzas held on TPHC without procedures and time stamp. Observed marinara out on the shelf without a time stamp. CDI-Time stamp placed on the items and procedures fill out on site.

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

4-501.11 Maintain equipment in good repair. Replace/ repair rusted shelving

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in cooler and 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 flooring with chipped and missing pieces. 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 behind handwashing sink and pizza cutting area in need of cleaning.