LUISAS BRICK OVEN PIZZERIA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS obsevred facility holding garlic knots with garlic/oil mixture and cheese under prep table at room temperature. Items were temping at 47F. Staff stated that garlic knots were removed from cold holding approximately 30 minutes prior. CDI- Garlic knots were taken to walk in cooler to allow them to cool to 41F or below. See temperature chart. EHS advised PIC that these must be kept cold or they could be placed on time but they cannot be stored at room temperature due to the garlic/oil mixture and cheese. PIC stated they would hold the garlic knots cold. -0- 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 .

3-501.18 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) EHS observed shredded cheese in walk in cooler with a prep date of 10/13, cooked chicken in prep unit with a prep date of 10/12, pesto with a prep date of 10/12, garlic/oil mixture with a prep date of 10/14, and cut tomatoes and cut lettuce in salad prep unit with no date mark. CDI- PIC voluntarily discarded the items that were held beyond the allotted 7 day period. EHS allowed PIC to add date mark of 10/20 to cut lettuce and cut tomatoes as they were prepared yesterday. -1.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed 1 unlabeled container of oil. CDI- PIC labeled product. -0-

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. EHS observed scoops with handles stored in yeast and sugar. CDI- PIC corrected. -0-

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. EHS obsevred 3 boxes of single service items stored on the floor of dry storage room. -0-