ANTIOCH PIZZA SHOP MATTHEWS

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed employee beverage stored on shelf above prep table. CDI removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed multiple stacked boxes of to go boxes stored in front of main hand sink in kitchen blocking access. CDI removed.

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 tightly covered plastic container of lettuce, cut leafy greens at 45° at three hours and 30 minutes from the time cooling began CDI voluntary disc 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed hotdog holding at 129° CDI removed to re- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS pizza sauces stored at room temperature 67° as well as bust tub of mozzarella stored above cold hold unit at 54°. CDI placed on temporary TPHC for discard by 5 PM. 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). Observed multiple containers of TCS foods, including but not limited to cut tomato leafy green spinach pre-cooked ham and pre-cooked chicken with no date Mark CDI date marked 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 .

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 pizza by the slice held using time without written procedures. VR. For written procedure TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed chlorine based sanitizer exceeding 200 ppm stored on cutting board CDI discard

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 both pasta and cut leafy greens stored in tightly, enclosed plastic containers. CDI discarded and/or removed lid to 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed multiple unlabeled containers of granular and liquid food solutions.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed one common housefly in kitchen.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed in use utensil, tongs stored on lid CDI.

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 delivery of pizza boxes stored on the floor in front of the hand sink