FINALE PIZZA MFU

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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sales window open during entirety of sales period due to high customer volume. Observed approximately three (3) flies throughout inspection on interior of MFU. Observed no active contamination of exposed food or equipment by pests during inspection. EHS advises use of insect screens, mesh nets, or fans at sales window to prevent potential pest entry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed interior register employee (no contamination of hands via customer money or cards) utilize gloved hands for minor food prep (I.E. plating and serving pizzas, preparing lemonade via food safe ice in cooler) while wearing wrist watch.

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 three (3) stacks of single service articles (paper plates, plastic cups, etc.) at storage areas with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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, unable to provide written procedures for TPHC. VR. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. observed pizza shovels stored a top sold pizza oven.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed mobile food unit, unable to provide test strips for Quat sanitizer on hand. VR.