PIZZERIA SAPIENZA DILWORTH

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 dark residue/buildup on floor throughout kitchen, especially in areas around large pieces of equipment (fryer, stove, dry storage shelves). Increase frequency of cleaning floors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag hanging on dry food storage shelves. Observed additional employee backpack stored among/above dry storage food on different shelves. Store employee items below customer food, in separate designated area to prevent contamination.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed diced chicken (5/26), cooked spaghetti (5/26), and pesto (5/24) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items. REPEAT 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 .

3-501.15 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 pizza sauce cooling in deep plastic container in low reach-in cooler. -CDI- PIC immediately moved pizza sauce to WIC for rapid cooling. By end of inspection, EHS observed pizza sauce cooling at sufficient rates to reach 41F within 4 hours. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed tomato basil mixture held past its 7-day timeframe (prep date of 1/16). -CDI- PIC voluntarily discarded the item. -Observed spring/lettuce mixture held past missing a date mark. -CDI- PIC voluntarily discarded the item. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strip onsite for quat sanitizer used at 3-compartment sink. Obtain quat sanitizer test strips. -10 day verification visit required-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed shredded mozzarella in prep unit above 41F. PIC stated mozzarella was removed from unit this morning for a large order, and was recently placed back in prep unit. -CDI- PIC moved mozzarella to reach-in freezer for rapid cooling. By end of inspection, EHS observed mozzarella cooling at sufficient rate to reach 41F within 4 hours. -Observed TCS temperatures in WIC fluctuating between 41F and 42F (cooked spaghetti, cooked rigatoni, cooked chicken wings, cooked chicken cutlets). Observed ambient temperature of WIC at 43F. PIC stated he will call for WIC maintenance. Facility will not use WIC for cooling until WIC is looked at by professionals for repairs and TCS foods hold at 41F or below and ambient temperature of WIC is at or below 41F. Facility will cool TCS foods in reach-in freezer until WIC maintenance. -Because EHS observed all TCS foods in WIC reach 41F during inspection, facility may keep all TCS food in WIC. Due to fluctuating temperature and ambient temperature at 43F, EHS will follow up to ensure WIC is functioning properly and maintaining TCS food temperature at or below 41F. PIC must continue to monitor WIC cold holding temperatures. If PIC observes TCS foods holding above 41F in WIC, facility may not use WIC for cold holding and must ensure WIC is repaired to proper cold holding temperature. -3 day verification visit 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 dark buildup on wall behind 3-compartment sink. Increase frequency of cleaning.

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 chicken cooling at a rate of 0.11F/min during 2 hour window. Chicken was still 80F towards end of 2 hour window. CDI: Chicken was placed in walk in cooler to cool. EHS observed chicken reach 70F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 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 cheese/pepperoni without a time label. CDI: PIC placed time label on items.

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 chicken cooling at a rate of 0.11F/min during 2 hr window. Chicken was sitting out a room temperature. CDI: PIC and EHS discussed cooling methods. 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 small crawling insects on floor near dish 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 broken tile near hot water heater and missing edging tile near 3 comp sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without an employee health policy onsite. CDI: EHS provided employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a vomit/diarrhea clean up plan. CDI: EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pizzas, unsalted butter and garlic knots on TPHC without written procedures. CDI: Procedures were filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 garlic knots being held on TPHC without a time label. CDI: Time label was placed on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 spray bottles of chemicals without labels. CDI: Items were labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 spice containers without labels. CDI: Items labeled during inspection.

4-501.11 Maintain equipment in good repair. Observed shelving near 3 compartment sink starting to rust. Observed torn gasket on prep unit. (Transitional items)

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed discharge pipe for 3 compartment sink inside floor drain. VERIFICATION REQUIRED.

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 broken floor tile near hot water heater, and missing edging tile under 3 comp sink. (Transitional items)