CRUST PIZZA PROMENADE, THE

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed staff handle soiled equipment at dish machine and nurse same gloves to remove clean equipment out of dish machine. CDI, employee removed gloves and washed hands.

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 1 container of buffalo chicken with prep date of 10/16. CDI, buffalo chicken voluntarily discarded. 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 .

3-501.15 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 container of cheese recently prepared and cooling at 45 degrees F at 2:17pm. At 3:05 cheese remained at 45 degrees F. CDI, cheese transferred to shallow sheet pan to rapidly cool.. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed pizza dough knife handle stored in direct contact with food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification upon arrival. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed restroom handwashing sinks at 75 degrees F.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented food cans around top nd bottom seal. CDI, cans removed from use.

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). Observed some items such as cooked onion, meatball, and chicken with correct prep date but not counting date of preparation as day 1 and had 8 day discard label. CDI, labels corrected to provide proper discard date and include prep date as day 1. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee not knowledgeable regarding reportable symptoms and illnesses. Observed posted health policy at office. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted at handwashing sinks. CDI, signage provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut ham at 43 degrees F prepared in morning cooling in deep covered container over 4 hours. CDI, 1 pan of ham voluntarily discarded . For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mixture cold held at 74 degrees F. CDI, mixture voluntarily discarded. TPHC procedures reviewed with PIC as possible option or maintain TCS item in temperature control at 41 degrees F and 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. -Observed cut ham at 43 degrees F prepared in morning cooling in deep covered container for over 4 hours. CDI, 1 pan of ham voluntarily discarded . 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - observed employee enter back door and remove gloves to put on new gloves for food prep but not wash before donning. CDI , employee washed hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees wearing watch and jewelry on wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed container wet stacked. Improvement made since previous inspection so points not escalated today.