TOPPERS PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT -1-

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 food handler wash hands less than 20 seconds and turn off faucet without the use of a barrier method. CDI - Food handler was re-educated on handwashing procedures and re-washed properly. -2-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no State variance letter onsite for non-TCS tomato sauce. CDI- EHS verified variance approval and emailed PIC copy for establishments records. (-0)

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 3 shakers with no identifying labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout facility. Per discussion with PIC, pest control is aware of flying insect prevalence and directed PIC to implement the use of small fruit fly traps. Ensure location of fruit fly traps to be away from food items and refrain from placing atop boxes.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. Facility is within the 210 grace period. For more information on becoming a certified food protection manager 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 no written instructions for vomiting/diarrheal clean up at facility. CDI EHS provided instructions and PIC will look into purchasing a kit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks and food above customer food. CDI PIC moved employee items.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans of olives stored with others on dry storage shelf. CDI PIC labeled cans “return” and moved to designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple unwashed produce above RTE food in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food directly on the floor in the WIC.