GODFATHERS PIZZA

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored with visible food debris. CDI - thermometer was wiped down and moved to 3 comp for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed lower part of prep unit cold holding chicken wings, chicken pieces, chicken bites above 41. PIC stated they have been having some problems with unit since it has been getting wormer outside. CDI - PIC voluntarily discarded products. PIC moved new chicken products to prep unit 2 for cold holding until fixed. PIC reached out to owner for guidance on unit. Establishment shall not use bottom of unit for cold holding TCS foods until repaired. EHS will return with in 3 days to verify unit is cold holding 41 and below. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several items staked wet nesting on clean storage rack with food contact surface exposed. Store in self-draining position that allows air drying and inverted.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste bin blocking hand wash sink. CDI. Waste bin was removed during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap was not provided at handwashing sink. CDI. Soap was provided during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with visible food debris in grates. CDI. Item moved to 3 comp sink for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of beard guard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on shelf.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in need of cleaning

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee rise dirty dishes then go cut and box pizza. CDI..Had employee was hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F that had been in prep unit since 11am( 5+ HOURS AT TIME OF INSPECTION)CDI All items were voluntarily discarded. REPEAT 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 .

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce, sausage and beef crumbles above 41F.. CDI ..Items were 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer (quat) at 0ppm. CDI.. sanitizer was remade sanitizer was at 200ppm per manufacture recommendations.

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 bins where clean lids are with debris in the bottom. CDI..buckets and lids were placed at 3 comp sink for w/r/s

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employees adjust glasses twice, also adjust ear piece and donned new gloves. CDI EHS had employees wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers and tomatoes stored over RTE food For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean with build up. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed pepperoni and ham held from the previous day without date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe in use sanitizer buckets at 0ppm. CDI.re made sanitizer to 200ppm. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothes laying on bags of flour.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris still present. Observed mounted can opener soiled with residue. CDI: Both items taken to 3-comp sink for 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in facility. EHS confirmed pest control company with PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without proper hair restraint. CDI: Employee donned a visor correctly to restrain hair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QAC sanitizer at 100 ppm in sanitizer bucket. REPEAT. CDI: PIC changed buckets and refilled with sanitizer concentration of 150ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic and metal containers stored as clean and wet stacked. PIC stated that the employees are supposed to be using drying rack before stacking.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle out on prep table. CDI - Water bottle was removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce in flip top at 57F. Sauce was moved from bag at room temperature to flip top without cooling. CDI - Sauce was moved to WIC to cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in bucket labeled detergent. CDI - Chemicals were fixed. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bathroom cleaner on shelf over powdered sugar. CDI - Cleaner was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QAC sanitizer at 100 ppm in sanitizer bucket.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility had training videos for employees on foodborne illness and only E. Cold and Salmonella listed by name. EHS did not see a list of all required symptoms and illnesses for Employee Health Policy as well as exclusion and restriction information. CDI - EHS provided PIC with Employee Health Agreement via email.

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 did not have bodily fluids or vomit and diarrheal cleaning procedure. CDI - EHS provided PIC with poster with cleaning procedure.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages on prep tables or shelving holding equipment. CDI - PIC removed drinks and found an appropriate location for storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag hanging from shelf containing food equipment. CDI - Bag was moved to an appropriate location.