BLAZE PIZZA

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Facility PIC had limited food process knowledge. PIC was unsure of cooling requirements, was not monitoring temperatures, and was unaware of any training for food borne illnesses that is performed in the facility. CDI: EHS educated PIC in the above areas, and advised her to use the link below for a food safety checklist to help guide food safety. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unaware of a formal foodborne illness training that is conducted for staff. PIC stated she was hired recently but did not have this training. EHS verified that she had not signed the health policy in place as well. Ensure all staff are informed of foodborne illness information and that PICs are aware of necessary requirements. CDI: Facility has a policy in place that is posted that several employees have signed, however no additional staff since April have signed the policy. EHS educated staff and advised them to sign the policy denoting that they understand to comply with the policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 pizza sauce cooling in reach in cooler with approximately 1.5 hours left to cool still above 41F. CDI: EHS advised that items needed to be moved to the walk in cooler and suggested to place items in shallow, uncovered pans and ensure adequate stirring to rapidly cool food. EHS strongly suggests pre-chilling all ingredients for sauce prior to preparation and using shallow, uncovered containers to cool in equipment meant for cooling (walk in cooler, not a prep unit). Items did not reach 41F as cooling methods were not changed. All pizza sauce was 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 roasted garlic, roasted red peppers, and artichokes in prep cooler above 41F. PIC stated they had been there since last night and she was unsure of when they were last 41F. CDI: Products voluntarily discarded. New product from walk in brought to the front. EHS noticed that artichokes and red peppers were double panned to allow for liquid to drain. EHS suggests to not double pan product to ensure that the cold air hitting the pan is touching the food. All other items in the cooler (except pizza sauce, see cooling) were at or below 41F. 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). 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 no date mark on grilled chicken, chickpeas, or lettuces in prep top coolers. PIC stated that they do not date mark these items because they refill from the walk in cooler. PIC unable to determine original date of product being opened. CDI: Products voluntarily discarded. All other items were properly date marked. Ensure dates are on all open pans of TCS products. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on 3 chemical bottles with liquids stored to the right of the 3-comp. CDI: Bottles dumped out.

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 pizza sauce cooling in deep, covered, stacked pans in the reach in cooler. CDI: Items moved to the walk in cooler. EHS advised products to be uncovered, moved to shallow pans and active stirring. Without this change, food did not reach 41F. Pizza sauce 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly and 1 house fly in back kitchen. PIC stated they have a pest control company in place. EHS advised to continue with treatments and increase as necessary.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed PIC empty lettuce from undated container to be discarded and then refill same container that had the lettuce with an unknown date with new lettuce from the walk in. CDI: Lettuce was discarded and new pan obtained prior to filling with fresh lettuce. EHS advised that when new product is brought out, a clean pan shall be used and they should not mix batches of products with different dates or the oldest date applies. Ensure date marking accurately reflects product prep/open date.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head coverings/hair restraints.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed no test strips present for vegetable wash. Vegetable wash must be tested for proper concentration. CDI: Facility will use water only until test strips are obtained.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsinks in need of recaulking to the wall. 4-501.11 Maintain equipment in good repair. Observed gaskets on 3 door reach in cooler split. Observed prep table next to dough station damaged. Observed plastic walk in cooler flap split. Observed storage shelving throughout chipping, rusted, and peeling on both horizontal and vertical parts. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rubber spatula with cracks and chips. CDI: Spatula voluntarily discarded.

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 gasket of walk in cooler with significant build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. NOTE: This is a shared dumpster space.

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. Observed corner guards near 3-comp sink loose and held with duct tape. Observed floor tiles damaged and missing near 3-comp sink. Observed damaged laminate at the register area. Observed missing panel above walk in cooler storage.