MOD PIZZA STRAWBERRY HILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser. May need replacing. CDI-paper towel roll put on a nearby shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many TCS foods >41F. Repeat. CDI-items on front line voluntarily discarded. During verification visit I will recheck cold temperatures on pizza stations. If TCS foods >41F a risk control plan will need to be written for how proper cold holding will be maintained in this facility. 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 poor date marking practices. Sauces with 2 date stamps, roasted garlic with prep date smudged off, opened containers of sausage and RTE meats not date marked. Some containers of TCS meat with prep dates of 8/20. Verification Required 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) CDI-items date marked 8/20 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 cold TCS foods that were transferred into covered containers >41F. Keep lids off/askew so cold air can be released from the container. Work on one product at a time. CDI-lids lifted 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 spices and sauces not labeled.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no min/max waterproof thermometer for testing the high temp dish machine. Verification Required

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed low water pressure for cold water at back hand sink. Verification Required

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can being stored in conjunction with unadulterated cans. CDI - PIC removed to be returned. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in topping prep 1 holding above 41F. Observed all TCS foods on right side of topping prep 2 holding above 41F during inspection. See temperature chart. Airflow from back vent observed to be inconsistent and very weak in spots. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. Unit to be temporarily placed on TPHC. TPHC form provided and filled out during inspection. 72 hour VR required. Repeat. 3 pts. 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 .

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 heavily build up of food debris on bottom of prep units during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle at back handsink during inspection. Ensure all handsinks are properly supplied with waste receptacles. Repeat. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. CDI - CFPM arrived halfway through inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages being stored above customer foods during inspection. CDI - Beverages moved to appropriate locations. 0 pts.

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 shredded mozzarella prepped at 10:20am holding at 45F by 2:20pm. CDI - Mozzarella voluntarily discarded. 1.5 pts. 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 all TCS foods in left make line, right make line, and back up prep holding above 41F during inspection. See temperature chart. Ambient in top of right make line 55F. Ambient in top of left make line 43F. Ambient in back up prep 47F. All TCS foods held in units for longer than four hours voluntarily discarded. Maintenance contacted and on site during inspection. Facility allowed to utilize one make line on TPHC for the remainder of the night or until units repaired. TPHC form provided and filled out. 72 Hour VR required. 1.5 pts. 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) Observed cut lettuce, roasted red peppers, canned chickpeas, and cut tomatoes in middle make line past their allotted 7 day hold time. CDI - All items voluntarily discarded. 0 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed open container of floor cleaner being stored next to customer single service items during inspection. CDI - PIC relocated to appropriate location. 1 pt.

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 mozzarella being cooled in deep, covered, stacked containers in WIC during inspection. Mozzarella missed cooling window. CDI - Mozzarella voluntarily discarded. 0 pts. 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed sliced of salami floating in wash solution in three compartment sink. Draining and cleaning of compartment necessary before utilizing to w/r/s dishes. Observed no working Min/Max thermometer on site during inspection. Acquisition or repair required. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can easily accessible to back handsink during inspection. CDI - PIC relocated trash can. 0 pts.

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 build up inside prep reach in coolers at front service counter. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of sliced tomatoes being held in prep top cooler at 43F. CDI: PIC stated tomatoes had been in unit for approximately 2 hours and placed tomatoes in WIC to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed a container of artichokes from a can being held in prep top cooler date marked with a prep date of 11/04, 8 days past its expiration. CDI: PIC discarded container of artichokes. REPEAT.

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 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 . Observed a covered container of sliced tomatoes cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lid to allow for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near pizza make line and near service sink. PIC stated facility is scheduled for treatment for flying insects.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go bowls being stored on dry storage shelf outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetY. Observed no food protection management certification at time of inspection. PIC demonstrated knowledge via answering questions during and at the end of inspection. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed four (4) boxes of unwashed produce (Roma tomatoes, green peppers, and two boxes of mushrooms) stored over RTE food products (black olives, cut onions, etc.) in WIC. CDI - PIC rotated unwashed produce to lower storage to prevent potential contamination. EHS provided WIC storage order chart to PIC. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) undated, non date mark exempt TCS food containers (bagged romaine lettuce and pizza cheese container) in prep line RIC 2. CDI - PIC voluntarily disposed of these items. REPEAT. Note: no escalation in point deduction. All non-date mark exempt TCS foods that had been held for greater than 24 hours were properly date marked, and fewer expired or undated food items were observed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of pre-wash placed in built in counter area. Per conversation, this is used to scrub non-food contact items (pizza tray number tents). Container was unlabeled. CDI - PIC identified container contents. EHS provided station label sticker that PIC labeled accordingly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees handling food (placing sauce on pizza, plating pizzas, etc.) with wristbands or bangles at time of inspection. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee handling food (placing sauce on pizza, etc.) with no effective hair restraints.

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 out of use dough press with minor food debris and dust (flour) on its non-food contact surface at lower shelving. EHS advises facility to store out of use equipment clean; utilize dust covers or dust jackets to prevent soiling of clean, out of use equipment.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor corrosion on underside shelving of kitchen area prep table. EHS advises facility resurfaces or replaces rusted or corroded non-food contact surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed automatic handsink in female restroom as inactive at time of inspection. Facility is aware of non-functioning handsink and has responded accordingly: a work order has been placed to repair sink, female restroom is labeled as out of order due to non functioning sink, and properly stocked male restroom has been labeled as a unisex room in the interim. No other plumbing issues were observed at time of inspection. REPEAT Note: No escalation in point deduction due to improvement and change of conditions since previous inspection; previously cited plumbing issues have been repaired.

5-501.111 Keep storage areas and bins for waste in good repair. Observed main dumpster with broken lid. Observed cardboard dumpster with missing door and broken drain plug. Contact waste management company and/or landlord to repair or replace heavily damaged dumpsters and dumpster components.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetY. Observed no food protection management certification at time of inspection. PIC demonstrated knowledge via answering questions during and at the end of inspection. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed (1) food employee briefly wash hands for approximately ten seconds, then turn faucet off with bare hands after hand washing. Employee began donning gloves for continued food prep. CDI - EHS coached employee on proper handwashing; employee rewashed hands. REPEAT Note: No escalation in point deduction due to noted improvements in hand washing. PIC and food employees were noted as effectively washing hands multiple times during inspection, including cited food employee. Verify that hand washing procedures are consistent and maintained.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed Roma tomatoes stored over RTE food products (black olives, cut onions, etc.) in WIC. CDI - EHS rotated unwashed produce to lower storage to prevent potential contamination. EHS provided WIC storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed approximately five (5) recently prepared TCS food items (pesto bottles at bottle prep 1 and 2, 2 tofu bins and corn bin at prep table one) requiring date marking. CDI - Items were date marked accordingly. Note: Items requiring date marking that are to be used within 24 hours (to go cups of sauce, cheese pans, etc.) do not necessarily require date marking. If items are to held for more than the day of preparation, they are to be date marked at the end of their first day of opening. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) undated TCS food items (roasted garlic at prep unit 1, open Calabrian chilies in WIC) and three (3) out of date TCS food items (artichokes, diced tomatoes, red peppers, set to expire 7/21 at prep top 1). CDI - PIC voluntarily disposed of these items. REPEAT. 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. Observed four (4) unlabeled working containers (two kreme cheese icing bottles, one olive oil bottle, one cinnamon sugar shaker). CDI - Items were labeled effectively during inspection. EHS and PIC discussed labeling methods, including directly writing on containers and station labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) fruit flies in kitchen and prep area over course of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee with wristbands at time of inspection.

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 one (1) handle of pizza dough scraper touching dough ball in pan. CDI - PIC donned gloves and removed scraper to warewashing area for effective cleaning.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temperature dish thermometer at time of inspection. A verification will occur no later than 08/04/2023.

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 minor accumulation of food soils in prep unit interiors. Clean as needed to prevent soil accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at register hand washing sink. Repair as needed to prevent leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at time of inspection. CDI - Doors were closed prior to returning to interior premises.