WHEELZ PIZZA MIDTOWN MFU

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the vicinity of the handwashing sink. Napkins were observed in passenger seat of unit. CDI - PIC placed napkins on shelf above sink. - 1 -

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 knife stored in basin of handwashing sink. PIC stated knife was used for opening packages only. Knife was set aside to be w/r/s at commissary. EHS recommended knife be stored on prep cutting board or other clean surface. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available in facility. CDI - Soap was provided by end of inspection. - 1 -

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 bottles of marinara stored in the RIC without dates marked. CDI - PIC date marked items with day of prep. If any dates were unknown, the food item was voluntarily discarded. - 0 - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer present. PIC was able to provide thermometer by end of inspection. - 0 -

4-903.11 (A) Store cleaned equipment, utensils, linens 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 pizza pans that were in use stored on the floor of the MFU. CDI - Items were set aside to be W/R/S at the commissary prior to use again. Maintain items at least 6” off the floor at all times. - 0.5 -

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 pizza boxes and pizza box inserts stored on the floor of the MFU. Maintain items at least 6” off the floor at all times. - 0.5 -