EXCHANGE PIZZA DEPOT NODA, THE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade stored as clean with heavy food debris accumulation. CDI- PIC removed item to be 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 .

3-501.17 (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). SEE COMMENT 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 sauerkraut originally prepped 5/15 held in glass reach-in. CDI- PIC voluntarily discarded item. Observed pan of house sauce maintained without date label. CDI- PIC stated item was prepped on 5/31, had label marked on container. Establishment uses single day date labeling system. 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 .

3-501.19 (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 establishment holding red sauce on 4-hour time parameter without written procedures. CDI- EHS discussed with PIC, PIC was provided TPHC paper to be filled out and maintained in establishment. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage door near food stand maintained open without fly fan properly operating. Additions to permit may be required in the event violations related to cross contamination due to pests or lack of pest control is cited. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout kitchen and mainly in dish pit area. *REPEAT*

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 lids of flip top, grooves of sliding doors and gaskets needing to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed unopened bags of commercially processed fully cooked chicken and sausage pizza toppings stored in bottom of lowboy bar unit at 43°. CDI-remove to reach in cooler to cool and cold hold. 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 (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). Observe date marking system without two points of reference. One TCS item was date marked 30 and the other was dated too yet they were from different months. CDI future date marking to include month and date of month. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in three compartment sink and spray bottle to be above 200 ppm chlorine CDI diluted below 200 ppm

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 ambient cooling of pizza sauce that is not cooked comes from an open can. Temperature 45° enclosed plastic container. CDIPHS coached and after conversation facility Will be keeping pizza sauce using time as a public health control. 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 multiple squirt bottles of non-TCS foods unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple flies, flying around the kitchen.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloth, stored in red bucket of sanitizer.