INIZIO VITA DA PIZZA

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed no written procedures available for pizzas on prep counter and all items in prep flip top cooler being held on TPHC. CDI: EHS provided a copy which was completed on-site.

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 a bus tub of flour being stored under prep counter unlabeled. Label all working containers of food. REPEAT. Points not escalated due to improvement since previous inspection.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed an approximate 2 inch gap surrounding wood fired oven in which a porous foam material has been installed to eliminate a gap space to outside of MFU. PIC stated a service request has been submitted to replace foam with a permanent material that is smooth and easily cleanable.

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 two bottles of vinaigrette being stored in reach in cooler unlabeled. Label all working containers of food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) bottle of pizza sauce held on counter at a temperature of 45F. Per conversation with PIC, sauce had been held out for multiple orders. CDI - Sauce was placed back into prep unit to correctively cool and was replaced at prep are with sauce at a temperature of 36F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one (1) of two serving windows and back doors open between customer orders. EHS and employees discussed window and door requirements; employees shall keep mesh insect screens closed between uses to prevent potential pest entry. Observed no pest entry at time of inspection. Note: Observed small gap in flashing at pizza oven. Employee adjusted insulation between orders and handwashing to seal gap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in minor food preparation (plating ready pizza) with no hat or beard guard. Provide hair restraints for all employees engaged in food preparation.

4-903.11(A)(C) Store single-use and single-service articles 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 one (1) stack of sealed and packaged of pizza boxes stored on the floor. CDI - EHS placed pizza boxes on counter to elevate boxes off of the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towels, not located beside the hand sink. CDI removed from overhead shelf near oven to beside the hand sink.- 2 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towels, not located beside the hand sink. CDI removed from shelf to beside the hand sink. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two serving windows open between customer orders. EHS and employees discussed window and door requirements; employees shall keep mesh insect screens closed between uses to prevent potential pest entry. Observed no pest entry at time of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in minor food preparation (plating ready pizza) with no hat or beard guard. Provide hair restraints for all employees engaged in food preparation.

4-903.11(A)(C) Store single-use and single-service articles 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 one (1) stack of sealed and packaged of pizza boxes stored on the floor. CDI - Employee provided readily available plastic soda bottle crate and inverted it to elevate boxes off of the floor.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water initially at temperatures ranging from 101F to 107F. Water was consistently above 100F for handwashing. A verification will occur no later than 01/28/2025

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. 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 approximately a 1 inch gap in the wall all the way around the pizza oven. This inhibits cleaning and ability to maintain a pest free kitchen. REPEAT. Note: No escalation in point loss due to some improvement in observed conditions of MFU; no pest entry or soils observed around open portion of oven fitting. MFU owners are still tasked with properly fitting oven with no gaps or openings in MFU enclosure and contacting MCHD once complete.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towels, not located beside the hand sink. CDI removed from shelf to beside the hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the kitchen as inspection was going on.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. 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 approximately a 1 inch gap in the wall all the way around the pizza oven. This inhibits cleaning and ability to maintain a pest free kitchen.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door and window open for extended periods of time during preparations, prior to customer arrival. CDI - EHS and employees discussed proper use of doors and windows. Doors should be closed immediately after entrance or exit; windows should be open only when serving customers and sealed with mesh window when not in use. Doors and windows were closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies within MFU interior. No cross contamination by insects was observed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee engaged in minor food prep (labeling sauces, gathering equipment (thermometer) with wrist watch and jeweled ring. Remove jewelry prior to preparations. Note: Observed one employee with no hair restraint not engaged with clean equipment or food. Provide hair restraints to any employee who may engage in food preparation.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water initially at temperatures ranging from 87F to 107F. CDI - Generator was briefly off during preparations; employee restarted generator and circuit breaker and hot water in excess of 110F was briefly observed at handsink. Water was consistently above 100F for handwashing.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . Observed paddle used to hold pizza and toppings while being made and placed in oven stored on, in-use trash can. CDI - Paddle will be removed from service and taken to commissary to be w/r/s properly before use.

4-903.11(A)(C) Store single-use and single-service articles 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 packages of pizza boxes stored on the floor. CDI - boxes removed from the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of salsa above 41F. PIC stated items were purchased at 9am. CDI: PIC placed items on TPHC. *Event ends at 12pm* 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 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed items in prep top being held on TPHC without a start/discard time. CDI: PIC added start/discard time.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VR required within 10 days.

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 bottom of prep reach in with build up of food debris. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a roll of tape, steel wool and a pump of hand soap being stored in hand sink. CDI: EHS moved removed items to wash hands. REPEAT

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed all food items in prep flip top cooler being held on TPHC for 6 hours with no time marked with start and discard time. CDI: PIC labeled food items with start and discard time.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed MFU does not have an approved sanitizing agent onsite. VERIFICATION REQUIRED within 10 days to ensure facility obtains an approved sanitizer.

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. Written procedures for vomiting or diarrheal response not available. CDI: EHS provided a copy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can be stored in front of hand sink upon entry for inspection and the hot water knob on the faucet was inoperable. CDI: PIC moved trash can. PIC was able to remove hot water knob from faucet and adjust it with a wrench. Employee's can turn the breaker switch off and on to use hand sink. PIC stated new faucet fixtures have been ordered and sink should be repaired within a couple of days. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 soiled sponges being stored at hand sink behind faucet fixtures. CDI: PIC removed sponges.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pizza peels being used that had not been cleaned in 5 days. Clean pizza peels at least daily when in use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer without a label. CDI: PIC labeled bottle.

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 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 container of American cheese and container of tomato sauce with a date mark of 10/13 and 10/17 respectively. CDI, items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed sausage, shredded cheddar and shredded mozzarella cold holding above 41 F in pizza cooler. PIC indicated time is not currently being used for foods stored in pizza cooler. CDI. Time will be used for TCS foods out of temperature for remainder of day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed 2 spray bottles of sanitizer lacking a label on the bottle. CDI. Bottles were labeled during inspection. Zero point deduction.

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 - REPEAT- Observed no written vomit and diarrheal procedure form available during the inspection. A VR will occur no later than 10 days to ensure facility obtains written procedures.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility implementing a 6hr tphc for pizza toppings however did not have 6hr TPHC written procedures on MFU. EHS observed old 4hr MCPHD TPHC form. A VR will occur within 10 days to ensure proper written procedures are obtained.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee preparing pizza with long hair and beard without proper coverings.

5-304.13 Protecting Inlet ,Outlet and Hose Fitting (C) - Observed waste water and fresh water outlets not in use and not protected. Provide a cap or cover.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the response and clean-up of vomiting/diarrheal events that could occur on truck. CDI - Establishment e-mailed sample policy. 0 pts.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Container of ham in sandwich cooler was dated 10-14 as date of prep. TCS ready-to-eat foods must be discarded or used within 7 days of opening or preparation. CDI - Ham discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Container of salt unlabeled. All containers of ingredients or food that are not readily identifiable must be labelled. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink locked with items stored in it. CDI- removed

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food on tphc not time marked. CDI marked

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC sanitizer with no test strips. CDI- strips given