BIG GUYS PIZZA

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed a dented can intermingled with non-dented cans on the can storage shelf. -CDI- PIC removed the can and set it under the register for credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed a half carton of raw shell eggs stored over top RTE Wings and eggplant parm. Ensure that raw foods are held beneath RTE foods. -CDI- PIC rearranged food to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee working with food with no head covering on. Ensure that when working with food head covers are worn.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service styrofoam containers flipped upward. Ensure that if single service containers are taken from original protective package that they are stored in a way that protects them until used. -CDI- PIC flipped the containers.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over patron food (RTE wings) in the WIC. Ensure that all employee food is stored separate and apart from patron food. No Contamination observed at the time of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a bus tub and cambro full of cut lettuce that were cold holding above 41F inside the WIC. PIC stated neither containers of cut lettuce were taken out of refrigeration today. CDI: PIC voluntarily discarded the TCS food item. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of raw chicken wings stored on a sheet tray stored directly on the floor inside the WIC. Keep all food off of the floor, at least 6 inches, to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three cartons of raw shell eggs stored above a container of cooked chicken wings inside the WIC. CDI: PIC moved the raw shell eggs to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding in the soup kettle below 135F. PIC stated that she reheated this an hour and a half prior to EHS's observation. CDI: PIC reheated the marinara sauce back on the stovetop, and EHS observed reheat temp at 178F within 15 minutes. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date label on a container of cooked sausage, stored in the lowboy cooler underneath the pizza make table. PIC stated this was cooked the same day as all other TCS food items were cooked, 5/11, which EHS observed on facility's date-marking logs was correct. CDI: PIC created date-label for cooked sausage. REPEAT VIOLATION. *Note: Although a repeat violation, this was the only TCS food item that was observed out for date-marking, which is an improvement compared to the previous inspection report. Points deducted but not doubled. Full points will be deducted if observed out of compliance during the next routine inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle stored at the chemical storage bin underneath the 3-compartment sink. PIC stated the liquid in the spray bottle is degreaser. CDI: PIC labeled the spray bottle "degreaser."

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored hanging on the wall next to the countertop where soup kettle is placed. Hold all in-use wiping cloths in sanitizer buckets, or place in soiled linen basket if done using.

4-501.11 Maintain equipment in good repair. Observed the door handle of the standing reach-in freezer cracked/damaged. Repair door handle.

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 heavy oil buildup in the hood system. PIC stated hood cleaning company was scheduled to come out for their routine maintenance last Sunday, but re-scheduled to next Sunday due to Mother's Day. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. Replace with new lightbulb. REPEAT VIOLATION. *Note: Although this is the same exact violation observed from the previous inspection report, points not deducted since sufficient lighting intensity is provided in the hood system.

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 a plastic container of commercially made meatballs not date-marked with an opened date, stored in a lowboy cooler. PIC stated that the bag of commercially made meatballs were opened on Sunday, 2/16. CDI: Food employee created date label for the meatballs. Observed an opened container of heavy whipping cream that was not date-marked with an opened date, stored in a different lowboy cooler. PIC stated that she opened this container on Sunday, 2/16, to prepare Penne a la Vodka. CDI: Food employee wrote Sunday's date on the container. Observed a container of cooked chicken parmesan not date-marked, stored in the same lowboy cooler as the heavy whipping cream. PIC stated that she cooked the chicken parm on Sunday, 2/16. CDI: PIC created date label for the cooked chicken parm. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single-serve pasta/salad containers without a protective cover, stored right-side up near the stovetop grill. CDI: PIC inverted the stack of single-serve containers to prevent contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the unisex bathroom. Obtain a covered waste bin for disposal of sanitary products.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of the shared dumpster kept open during time of the inspection. CDI: Dumpster doors were closed. Keep dumpster doors closed when not in use.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. PIC stated that their hood cleaning guy is scheduled to come for service this week, and will have him check the wiring of the bulb. If wiring of the bulb is properly working, replace lightbulb.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed new employee wash their hands, recontaminate them on faucet handles and proceed to don gloves. CDI - Employee coached and washed hands. -0-

REPEAT VIOLATION: 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of several frying pans stored as clean. Utensils no longer smooth and easily cleanable. -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.

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed marinara reheating in soup kettle. PIC states that reheating began at 4:00 pm. REHS tracked re-heating progress at beginning of inspection with initial temperature of 72 F. At 4:52 pm, temperature recorded at 96 F and at 5:07 pm product temped at 113 F. CDI - Marinara transferred to large pot, placed on stove and reheated to 188 F by 5:25 pm. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing sanitizer with concentrations of less than 10 PPM Cl. CDI - PIC discarded solution and replaced with fresh sanitizer measuring at 50 PPM Cl. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed split door gasket at pizza prep unit. Also observed tall reach-in freezer with damaged door handle. Repair. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavily soiled blade on can opener stored as clean. Utensil not used for today’s prep, according to PIC and staff present. PIC removed utensil to 3-compartment sink to be w/r/s. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of large flat sheet pans and frying pans stored as clean. Utensils no longer smooth and easily cleanable. -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.

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 while preparing pizzas. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp and soiled wiping cloth stored at wall mount. According to employee, wiping cloth was not used today. CDI - Wiping cloth removed by PIC. No escalation of points due to different area observed. -0.5-

4-501.11 Maintain equipment in good repair. Observed split door gasket at pizza prep unit. Repair. -0-

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed marinara reheating in soup kettle. CDI - Marinara removed to stove and reheated to 177 F. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizza sauce stored directly on floor next to dry storage shelving unit. CDI - Goods transferred on to shelving unit by PIC. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing sanitizer with concentration of 10 PPM Cl. CDI - PIC discarded solution and replaced with fresh sanitizer measuring at 50 PPM Cl. -0.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food co-mingling and stored above resale foods inside of the reach-in unit. CDI - PIC removed personal foods. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pepperoni at 44 F inside of the pizza prep top. Product filled over the brim. CDI - Food transferred to reach-in freezer to quickly cool down to < 41 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 unlabeled squirt bottles containing oil and hot sauces. -2-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored pizza cutting board at prep station. Replace or resurface equipment. -0- 4-502.11(A) Maintain utensils in good repair. Observed 1x cracked large plastic container holding garlic bread. Replace. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara sauce in deep metal pot in WIC cooling from yesterday with temperatures around 45F. CDI: marinara sauce voluntarily discarded. 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 .

3-501.15 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 large deep pot of marinara sauce cooling over night with temperatures around 45F. CDI: PIC voluntarily discarded marinara. 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 unlabeled squirt bottle of oil and orange sauce. 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 not wearing hair restraint while preparing pizzas.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed marinara reheating in soup kettle. CDI removed to stove.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple open containers of various TCS date mark applicable foods with no date mark. Pic produced log. CDI log dates transferred to respective containers

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 facility holding pizza by the slice on tphc , with no time stamp and no written procedures. CDI marked. Vr for written procedures TPHC procedure template may be found at: http://meck.co/FoodSafety

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 unlabeled squirt bottle of oil

4-502.13 Single-use and single-service articles cannot be reused. Observed facility reusing single service containers.