OPEN KITCHEN

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink soils buildup on recessed interior portions of ice machine observed via hand mirror. EHS advised PIC to drain ice machine and clean interior as needed to avoid accumulation of soils and buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of sliced ham in pizza prep top at temperature of 46F. All other TCS foods within pizza prep cooler were observed at 41F and below. Observed multiple (greater than six (6)) TCS food items in central 2 door corner reach in unit above 41F. Ambient temperature of unit was approximately 53F. Observed fish fillets held at prep area at approximately 55F. Per conversation with PIC, Fish had been placed at prep area during initial preparations, approximately 15 minutes prior to EHS arrival. PIC voluntarily discarded sliced pizza ham, as well as all items in 2 door corner cooler that had been prepared greater than 4 hours prior. Fish fillets were rotated to calibrated refrigeration. REPEAT. A verification of cold holding unit functionality will occur no later than 09/03/2026. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) non functioning spray bottle (I.E. bottle did not spray readily) of sanitizer with no labeling. CDI - Label was affixed to spray bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) live insect at oven door, separate from food. Utilize scheduled pest control as needed to prevent pest entry. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed approximately six (6) glue traps throughout facility with properly captured dead insects. Remove glue traps that are harboring dead pests. Call pest control as needed for additional service. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) dented can of tomato sauce stored with other, intact cans. PIC stated that can was being held for credit. CDI - Can was rotated to sit on floor, separate from intact cans.

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) food employees (PIC and line cook) engaged in food prep (pizza prep, cooking food orders, etc.) with watches and/or bracelets on wrists.

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 approximately two (2) unopened boxes of sealed single service articles (cup lids, cups, etc.) stored in outdoor shed beneath damaged interior roof (dust, insulation, etc.) Observed one (1) stack of boxes within storage shed stored on the floor. Move single service articles from beneath potential contaminants. REPEAT. Note: No escalation in point deduction due to some improvements; fewer items were stored beneath damaged roofing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged interior of ceilings in out door storage shed. Repair as needed. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three (3) open employee beverages (coffee creamer, water bottle, and shaker bottle) stored above food in back area 2 door RIC. CDI - PIC rotated employee beverage to lower storage within unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (greater than ten (10)) TCS food items throughout establishment within cold holding at greater than 41F. Per conversation with PIC, items had been out of cold holding during lunch period. CDI - All items were placed within properly functioning cold holding and were observed cooling correctively during inspection. Items that were not observed cooling sufficiently (I.E. lettuce from standing RIC 1) were disposed of voluntarily. 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 three (3) portions of TCS, non date mark exempt food (cooked sausage in RIC 1 and two trays of lasagna in RIC 2) with dates greater than 7 days prior (4/28 and 4/29, respectively.) CDI - PIC voluntarily disposed of out of date food. 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 a bin containing a light colored powdered substance without a label. PIC stated it was cracker meal. CDI-Employees created label for all working container.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed two (2) glue traps with properly captured dead insects. Remove glue traps that are harboring dead pests. Call pest control as needed for additional service.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) bin of raw flounder that was received not immersed in ice, in contact with ice in RIC 3. EHS advised PIC to utilize ice bins, bagged ice, or draining pans to avoid direct contact with undrained ice on food, outside of prepared food wherein ice is an ingredient (I.E. cooked pasta.) REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) sanitizer buckets with wiping cloths in QUAT sanitizer at less than 50 ppm. CDI -EHS and employee emptied the old sanitizer buckets and replaced them with new sanitizer at approximately 200ppm. REPEAT.

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 approximately six (6) unopened boxes of sealed single service articles (cup lids, cups, etc.) stored in outdoor shed beneath damaged interior roof (dust, insulation, etc.) Observed one (1) stack of boxes within storage shed stored on the floor. Move single service articles from beneath potential contaminants. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster with open side door. CDI - PIC closed dumpster door prior to returning to interior premises.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged interior of ceilings in out door storage shed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of opened burger patties in walk in freezer stored above bread. CDI - EHS rotated bagged burgers to available lower storage. EHS provided WIC storage order chart. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of ravioli held in ice placed in larger bin of spaghetti with ice. CDI - EHS rotated bin of ravioli to sit beside bin of spaghetti. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink soils buildup on recessed interior portions of ice machine observed via hand mirror. EHS advised PIC to drain ice machine and clean interior as needed to avoid accumulation of soils and buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two (2) metal bins of cooked tomato sauce in back 2 door RIC with lids on, prepared the previous evening (2/16) at temperatures of 52F and 57F. CDI - PIC voluntarily disposed of out of temperature food. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple recently prepared/rotated cooling items (I.E. portioned lasagna, mozzarella in ice bath, diced tomatoes, etc.) cooling at effective rates. However, EHS observed aforementioned marinara sauce bins having failed to cool within required 6 hours. EHS provided cooling charts for heat treated and ambient foods; utilize existing methods and equipment (open lids, freezers and WIC, ice wands, ice bins, etc.) to effectively cool TCS foods. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) bin of raw flounder that was received not immersed in ice, in contact with ice at prep counter. EHS advised PIC to utilize ice bins, bagged ice, or draining pans to avoid direct contact with undrained ice on food, outside of prepared food wherein ice is an ingredient (I.E. cooked pasta.)

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) food employees (PIC and line cook) engaged in food prep (pizza prep, cooking food orders, etc.) with watches and/or bracelets on wrists.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) sanitizer buckets with wiping cloths in QUAT sanitizer at approximately 100 ppm. CDI -EHS and employee emptied the old sanitizer buckets and replaced them with new sanitizer at approximately 200ppm. REPEAT.

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 one (1) ice wand stored directly on relatively clean shelf of walk in freezer. CDI - Food employee placed ice wand in food safe plastic bag before returning to freezer.

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 approximately four (4) unopened boxes of sealed single service articles (cup lids, cups, etc.) stored in outdoor shed beneath damaged interior roof (dust, insulation, etc.) Move single service articles from beneath potential contaminants.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) open employee beverage (coffee creamer) stored above food in back area 2 door RIC. CDI - PIC rotated employee beverage to lower storage within unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup being held off of temperature control, holding below 135F. CDI soup was reheating quiche to 165. 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 items throughout facility holding above 41F. For some items it was due to units not functioning properly and holding any TCS foods 41F and below. For the noodles and shredded cheese, items held either on ice or at room temp. EHS and PIC discussed placing small unit on emergency TPHC and discontinue using tall RIC until repaired. EHS and PIC discussed using TPHC for noodles, ravioli and shredded cheese. CDI Items in small prep, noodle, ravioli and cheese have time stamps placed. TCS items in RIC voluntarily discarded. 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 items throughout facility with no date marks made day/days prior. VR required 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 . 3-501.18 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 sliced ham with 10/8 and rigatoni noodles with date mark of 10/7. CDI PIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wiping cloths in QUAT sanitizer at 0 ppm. -CDI- Employee emptied the old sanitizer and replaced it with new sanitizer at 200ppm. Repeat

4-501.11 Maintain equipment in good repair. Observed heavy ice build up on floor and in WIF, Observed small prep unit below salad cooler and tall RIC hot holding TCS items 41F and below. Items require immediate repair or replacement. VR required Repeat

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 grease buildup on sides of grills and food debris below hot holding area. Observed debris on inside of RICs and RIFs, residue on front and handles of equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amounts debris/residue build up under pieces of equipment and hard to reach areas in the dish pit. Increase cleaning frequency. REPEAT*** (1 pt)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 8 trays of lasagna, 8 containers of meat sauce, and 2 trays of cooked chicken between 44-47F in the WIC closest top the cook line. Items were date marked from 1-6 days before the inspection. The WIC had an ambient temperature of 47F. Facility is allowed to use the other WIC in the back of the kitchen. The food items did not cool properly within the appropriate parameters. -CDI- PIC voluntarily discarded all of the necessary food items. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced/sliced tomatoes, feta cheese, and shredded lettuce in the cold holding unit next to the grill above 41F. Also observed raw chicken, sliced ham, and cooked chicken above 41F in the RIC across from the grill. EHS did observe the food items in the RIC being taken out and used during inspection. All TCS food items must remain at least 41F or bellow while in cold holding. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets with wiping cloths in QUAT sanitizer at 50-100ppm. -CDI- Employee emptied the old sanitizer and replaced it with new sanitizer at 200ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. EHS observed WIC only able to produce a temperature of 47F. All TCS food items were above 41F during inspection. -CDI- PIC has a work order placed for the WIC and a technician will be present later in the day to repair the WIC. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amounts debris/residue build up under pieces of equipment and hard to reach areas in the dish pit. Increase cleaning frequency. REPEAT*** (1 pt)

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: Sliced veal dated 2/9. CDI- discarded. . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: RTE Meatball not dated in WIC. Date when pulled for thawing from freezer. Portioned lasagnas prepped cooked on 2/12 dated 2/17; date portions were cut. Discard. Sautéed peppers / onions in reach in not dated. Allowed to date. 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 .

3-501.15 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 covered metal pans and tightly covered deep buckets of marinara / meat sauce cooling in reach-in cooler, 120.0 F. CDI- moved metal pans to WIC freezer, sauces dropped to 62.0 F and 83.0 within one hour depending on size of pans. Sauce in buckets dropped to 90.0 F after one hour. Deep buckets of sauces cooling in WIC. 95.0 F. Facility has only one ice wand. After one hour sauces dropped to 88.0 F in center of food. CDI- Sauces broken down into smaller metal pans and place to walk-in freezer. This is the fourth consecutive inspection where cooling methods has been noted as a violation. Cooling is not marked today due to timing of inspection allowed for cooling methods correction. An inspection next day morning would very likely have resulted in a cooling violation as well. A return visit will be made within 10 days to assess cooling and cooling methods. Lack of significant improvement could result in implementation of a Risk Control Plan (RCP) and submission of cooling SOPs for sauces. 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 live and dead German roaches on glue traps. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Remove glue traps that are harboring dead roaches. Call pest control as needed for additional service.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed visible buildup of debris along floors and walls in hard-to-reach areas under and behind equipment, especially in dish pit but not limited to that area. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed can opener and meat slicer with visible food debris on its food-contact surfaces. Increase frequency of cleaning. -CDI- PIC moved items to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed visible accumulation of pink and dark buildup along ice shield in ice machine. Increase cleaning frequency.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed portioned lasagnas reheating in oven reach 154F after more than 2 hours. Observed meat sauce reheat to 104F in 30 minutes. PIC stated sauce reheat was complete. -CDI- PIC voluntarily discarded the lasagna. PIC reheated meat sauce in oven to 165F within less than 2 hours.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed four large containers of marinara sauce in reach-in cooler 3 not reach 41F or below within the cooling parameters. Marinara sauce was cooling in reach-in for 2 days in large, deep containers with lids. Marinara sauce was recorded at 44F. -CDI- PIC voluntarily discarded the items above 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 four containers of marinara sauce cooling in reach-in cooler 3 from two days ago in large, deep tubs covered with lids. Sauce did not meet necessary cooling parameters. -CDI- PIC voluntarily discarded the sauce. 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 numerous German roaches on glue traps on floor of kitchen. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Remove glue traps that are harboring dead roaches. Call pest control as needed for additional service.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed employee cloth drying utensils after being cleaned and sanitized.- CDI- Employee halted cloth drying and proceeded to air dry utensils.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed visible buildup of debris along floors and walls in hard-to-reach areas. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. -Observed 0.36 FC in back of WIC and 4.1 FC in front of WIC. Food storage areas require lighting minimum of 10 FC.

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 - individually wrapped lasagna's cut and portioned this morning above 41F. Not meeting the proper cooling rate. *CDI - EHS instructed PIC to move items to WIC for more rapid cooling. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked chicken, shrimp, raw beef patties, and veal above 41F in front 2 reach in coolers. Beets above 41F as well. Other items were cold. Temp violation caused by constant opening and closing of coolers. *CDI - PIC moved food items into Walk in coolers for rapid cooling, Beets were 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 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. -Pf- *Observed - tightly wrapped individual Lasagnas cooling in RIC 2 due to tight wrapping product is not meeting cooling parameters. *CDI - PIC moved to freezer for rapid chill. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - floors in hard to reach areas in need of cleaning.

6-303.11 Provide required lighting intensity. *Observed - WIC 1 with insufficient lighting, 2.15FC at front of cooler near light and .87FC near the back of walk-in. Sufficient lighting of 10FC required for food storage areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food debris in clean dish storage area as well as ice machine with black build up on the inside. CDI- dishes moved to dish area to be rewashed, rinsed and sanitized, and EHS recommended increasing cleaning frequency of ice machine to avoid buildup. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef patties and cooked chicken in RIC holding above 41F. CDI- PIC voluntarily discarded items. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cut tomatoes in prep top with no date marks. Also observed date label 2/3 with wrong day of the week. Consistency is needed in date marking system. CDI- dates added to tomatoes, EHS discussed being consistent with date marking system. 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 cooked pasta cooling in a large, deep container tightly covered in RIC. Pasta was 60F at 11:06am and 57F at 11:48am. CDI- pasta moved to shallow, uncovered pan to rapidly cool. REPEAT -1 point- 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed around equipment and walls. REPEAT -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed in-use dish machine with a concentration of 0 ppm. CDI-PIC corrected dish machine and is properly sanitizing. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tomato sauce at 130F upon arriving at facility. Sauce dropped to 116 in 1.5 hours in an ice bath with an ice wand. CDI-PIC drained sink, refilled ice bath to rapidly cool. Repeat -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 tomato sauce cooling in large, plastic buckets in a ice bath in 50F water at 116F and cooked chicken and veal cooling in the WIC at 45F covered with plastic wrap. Observed lasagna cooling after being portioned at 50F in the bottom shelf and cut lettuce prepared today at 46F in large, plastic containers. CDI-PIC removed wrap of chicken and veal, cut lettuce left uncovered, sink drained and ice bath remade for tomato sauce. Lasagna, lettuce, and tomatoes to be sold out through lunch rush. -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed major build up on wall behind stove top and moderate build up along walls near dish machine. Repeat -1

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Gloved employee cleaning slicer then removed gloves and donned new gloves to work with food. CDI- Inspector stopped employee, had gloves removed and hands washed. Education.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P: Low temp dish machine, in use, was not sanitizing at end of cycle. Free chlorine measured 0 ppm. Found dispenser hose clogged. End of hose cut, machine primed, and began sanitizing. Machine then ceased sanitizing. Call made to tech. Verification within 3 days. Also observed slicer being cleaned. Employee stated no sanitizer used. Sanitizer bucket and cloth used to sanitize slicer.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found pan of marinara dated 6/13 temping 42.0 F at surface and up to 45.0 F interior of food. 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 .

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 : Found Alfredo sauce dated 6/8 and ziti dated 6/8. Voluntarily discarded. Found whole lasagnas and portioned lasagna from previous day not date marked. CDI- allowed to date. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Facility does not have quat test strips. Verification within 10 days.

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 grease buildup on sides of grills and food debris below hot holding area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup near dishwashing station and dust buildup surrounding ventilation above the hot holding station. Observed food debris on walls throughout kitchen. Increase cleaning frequency in these areas.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed soiled microwave in prep area that employee stated had not been cleaned from the previous day. CDI-Employee cleaned interior of microwave. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in the rear ice machine. Remove baffle to clean interior.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety 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 small containers of RTE foods in pizza prep top cooler from previous day without date marks. There was also an opened container of milk in the WIC without an open date. Open date was added to milk. VR will be completed on 2/17.

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 a bin containing a light colored powdered substance without a label. PIC stated it was cracker meal. Shakers containing spices and herbs were also unlabeled. CDI-Employees created labels for all working containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping clothes from previous night stored in bucket without properly concentrated sanitizer. CDI-PIC moved clothes to area designated for dirty clothes to be laundered.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed lime buildup and debris, including a food sticker blocking spray flow, inside warewashing machine that would prevent sufficient cleaning of equipment and utensils. Increase deliming frequency or service warewashing machine to prevent contamination.

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 grease buildup on sides of grills and food debris below hot holding area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup near dishwashing station and dust buildup surrounding ventilation above the hot holding station. Observed food debris on walls throughout kitchen. Increase cleaning frequency in these areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee drinks stored in pizza prep reachin, above pizza dough. Observed employee jackets and phones stored directly on top of cooking pots and beside other cooking equipment. Designate a storage space for all employee items.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Supplier letter for salmon served undercooked not available when asked for. Facility will not offer under cooked salmon until documentation is received.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pizza peel soiled from previous day. Peel cleaned while on site. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found sauce cooling from overnight still cooling at 9:30 am. Sauce was 52.0 F. Pans tightly covered and sauce was in dense volume. CDI- voluntarily discarded. For more information please visit: http://meck.co/FoodSafety 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 .

3-501.15 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: See #20 above. Dense volume and tightly covered product in cooling process from overnight. CDI-discussion and discard. For more information please visit: http://meck.co/FoodSafety 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Found raw flounder that was received not immersed in ice, in contact with ice and melted ice in reach in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed brick flooring throughout facility no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. More frequent cleaning of floors under equipment, tight areas needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found 6 5-gallon buckets of meat sauce 57.0 F still cooling from overnight. Buckets tightly covered and sauce was in dense volume. CDI- voluntarily discarded. For more information please visit: http://meck.co/FoodSafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Reach in cooler holding multiple items above 41.0 F. Shrimp 44.0 F, ham 45.0 F, cooked veal 45.0 F, grilled chicken 44.0 F, grilled chicken 45.0 F, diced chicken 44.0 F. Prepped salads in to-go containers 44.0 in small reach in. All voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: small pans of TCS food in pizza prep top not date marked. CDI- voluntarily discarded. Small pans in prep tops must be date marked. For more information please visit: http://meck.co/FoodSafety 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: See #20 above. Dense volume and tightly covered product in cooling process from overnight. CDI-discussion and discard. For more information please visit: http://meck.co/FoodSafety 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Screen door at rear of facility entry with large tear in screen. Repair. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some dead cockroaches in employee restroom.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed freezer condenser dripping water onto boxes of food. CDI- moved food to location where contamination cannot occur.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees wearing watches while working with food. Employees must also wear hair restraints when working with food.

4-501.11 Maintain equipment in good repair. Torn door gaskets in some walk-in coolers. When shut, door of freezer does not seal, inside of cooler can be seen from outside cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed brick flooring throughout facility no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. More frequent cleaning of floors under equipment, tight areas needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with significant black build-up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: mushrooms holding on flat top at 126.0 F. Reheated to 200 F on flat top. Mushroom sauce holding 80.0 F to 128.0 F at top of deep container in steam well. CDI- reheated in pot on stove to 172.0 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chicken on unattended table 54.0 F. Chicken in reach in 52.0 F. Salads in salad cooler 43.0 F. Sauce in pizza cooler 49.0, Cheese in pizza prep 45.0 F Salami in pizza prep 42.0 F. Cut greens in reach in 45.0 F.CDI- chicken moved to freezer and dropped temp to 39.0 F in 30 minutes. Feta in salad prep top unit 49.0 F. Cut tomatoes in salad prep top 45.0 F. CDI- All items moved to freezer for cooling. Follow up visit next week to check on service to salad prep unit. Feta in reach-in portion of salad prep unit 44.0 F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Damp wiping cloths on surfaces in kitchen.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed brick flooring throughout facility no longer smooth and easily cleanable.

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. Employee health policy does not include salmonella typhoidal. CDI- Educated and provided the PIC an updated Employee Health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the clean up of vomiting and diarrheal events. CDI-Educated and provided the PIC a template plan to be implemented.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and meat slicer with dried food debris. CDI-PIC placed can opener and meat slicer in dish area to be properly cleaned and sanitized.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed marinara sauce reheating for hot holding in oven placed in around 9:15am. At 10:10am marinara sauce was temped at 55F. At the current reheating rate this marinara sauce may not have made the reheating rate of 41F to 135F within two hours. CDI-PIC placed marinara sauce in pot on stove for more rapid reheating.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 2 metal pans with meat sauce in the reach in cooler with the tops on at 46-48F and 3 large round plastic buckets of sauces in walk in cooler with the lids tightly closed temping at 51-55F that were currently still cooling from the night before. CDI-PIC voluntarily discarded meat sauces in pans and containers and EHS educated PIC on proper cooling rate.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several RTE food items throughout various coolers in facility without date marking. Observed items incorrectly labeled in coolers throughout facility that date when items will be reheated rather than when items were prepared and held more than 24 hours. CDI-PIC voluntarily discarded undated items and EHS educated PIC on proper date marking procedures.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed meat sauce in deep metal pans with covered lids in reach in cooler and meat sauce in large plastic containers with tightly closed lids in walk in cooler still in the cooling process from previous night. CDI-PIC voluntarily discarded meat sauces from reach in cooler and walk in cooler and EHS educated PIC on using methods such as uncovered shallow containers for cooling of meat sauce.

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 container unlabeled at Dry storage area. PIC stated that item was sugar. No point escalation due to improvement of facility labeling.

4-501.11 Maintain equipment in good repair. Observed some torn gaskets on walk in cooler and other reach-ins. Repair or replace. -REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed brick flooring throughout facility no longer smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings held on ice between 44F and 46F. Observed sliced tomatoes in salad flip top cooler at 49F. CDI - Items were placed on TPHC and TPHC procedures were discussed with PIC. Recommend keeping dressings on TPHC due to high turnover rate. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles, shaker containers, and spices at food prep line. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin left open at drink station. Protect ice from splash, dust, and sources of contamination. -0 points-

4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler in rear of establishment. Recommend replacing. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dish machine with a chlorine sanitizer concentration of 0 ppm. CDI - PIC was able to readjust sanitizer lines on back of the machine until chlorine sanitizer concentration reached 50 ppm. Recommend frequently checking concentration of chlorine sanitizer throughout the business day using sanitizer testing strips. -REPEAT- -1.5 points-

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 pasta in deep plastic container with tight fitting lid cooling in reach in cooler. CDI - Plastic lid was removed from container to allow cold air to flow in and around pasta. Recommend cooling items remain uncovered until a cold holding temperature of 41F or less is reached. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices around food prep line and grill without labeling. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter top near hand washing sink. CDI - PIC moved wet wiping cloth to nearby sanitizer bucket. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy condensation and water pooling in base of reach in cooler and salad prep station. Observed gaskets of ice machine near drink station with build up of residue and soil. Observed food residues on side of microwave oven. Recommend more thorough and higher frequency of cleaning. -0.5 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee washing dishware at mechanical dish machine. Dish machine used a chlorine based sanitizer with a reading of 0ppm. CDI - PIC was able to correct twisted plastic tubing preventing sanitizer from entering into dish machine. Dishware was re-washed and chlorine sanitizer had a concentration of 200ppm. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at 58F, diced tomatoes at 60F, shredded lettuce at 61F, and feta cheese at 60F. All items were located at salad station and were prepared approximately one hour prior to inspection. CDI - All items were moved to walk in cooler to rapidly cool to 41F or less. Items cooled to 41F by end of inspection. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles in establishment with unknown liquid. PIC stated that each bottle contained liquid sanitizer. CDI - PIC properly labeled bottles with name of contents. -1 point-

4-501.11 Maintain equipment in good repair. Observed rusting shelving and pull out drawing with paint peeling. -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine located at the rear of kitchen. Observed black build up in ice machine located at drink station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo, first inspection of 2019 no points to be taken for foods cold holding between 42-45F. CDI, educated facility on new cold holding requirement, PIC understands the expectation of all TCS foods to be 41F or less henceforth. Sausage prepared on 5/20/2019, day previous of inspection, cold holding at 52F was voluntarily discarded by PIC.

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 prepared salad cooling in walk in cooler covered. CDI, lids vented and EHS educated PIC on the proper way to cool foods. Points not escalated due to prepared salad being the only cooling methods violation this inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of residue inside of microwave on prep line.

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 cooked veal, cut deli meats such as turkey, cheeses such as provolone, and portioned sections of cooked lasagne not correctly date marked. Potentially hazardous foods such as ready to eat meats, cheeses, cut leafy greens (such as lettuce/cabbage), must all be marked with the date that are prepared, such as cooked, opened from a commercial package, or cut. These items may be kept for a maximum of 7 days at 41F or below, or for an indefinite amount of time if frozen. Items are required to be marked when they are opened/cooked/cut, and this date must follow the item, even if frozen. Should the item be frozen and then thawed for later use, a new thaw date should be recorded in addition to the original date, to indicate the original prep date, the time frozen, and the time thawed. EHS allowed PIC to date the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser and bleach not labelled. Labelled by staff during inspection.

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 cooked chicken and cooked peppers cooling while covered. EHS had staff remove the covering while the items are cooling. Reaching proper cooling time is of a greater priority than keeping the items fully covered, once the items are fully cooled, then facility should fully cover the items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of packaged raw beef stored on the floor of the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed a front cabinetry fixture in disrepair. Facility has replaced and repaired much of the equipment in the facility, thus no additional points taken for the repeated violation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Areas of the floors and walls in the kitchen/prep areas are slightly damaged, in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed penne, fettuccini, beef roll up, and spaghetti above 45F. Items have been in the unit overnight and the PIC was not sure how long the items have been above 45F. CDI - items were discarded.

4-501.11 Maintain equipment in good repair. - Observed a reach in cooler with an ambient air temperature of 52F. All TCS items were removed from the cooler until it can be repaired. Verification required 6/27/2018

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken livers stored above RTE foods in reach-in cooler. CDI chicken livers properly stored.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between cooking equipment, piping behind prep units).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

REPEAT 4-202.11 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 unsafe design, construction, ill-repair in use for FCS; 3 compartment prep sink having busted seams and voids on welds with detached drain boards. 4-501.11 Maintain equipment in good repair. (Observed split/torn gasket on reach-in cooler (pizza cooler); Observed chipped damaged plastic containers and lids in need of replacing, observed rusty shelving inside walk-in in need of replacing / resurfacing).

REPEAT 6-501.18 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee lavatory in need of general cleaning; Observed door to restroom destroyed in need of replacing.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of walls in kitchen area in need of re-painting/ re-surfacing; Observed holes in ceiling tiles in need of replacing. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls, ceilings throughout in need of cleaning; Observed piping, electrical and plumbing collecting debris).

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed staff not having knowledge of illnesses, symptoms or reporting requirements. CDI information given to staff and owner informed that training will take place.

REPEAT 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in back kitchen area. (points not increased due to no points taken last inspection)

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (tomatoes) stored above RTE salad dressing in walk-in cooler. CDI tomatoes moved to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in spray bottles measuring to high' bleaching out test strips (chlorine). CDI concentration corrected to 50 ppm chlorine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed various containers of meat sauce reheating on steam table measuring between 118-60F (steam table not suitable for reheating, Observed lasagna stacked in oven cold to reheat measuring 65F then 122F 1 hour later, use large oven with lasagna on sheet pans to properly reheat for hot holding). CDI all food products in question properly reheated to 165F or higher and hot held.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for beef products served undercooked to be missing required information. VR to ensure compliance.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaners stored above food products in back storage area; Observed containers of paint stored above beverage station. CDI chemicals stored in approved location.

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 Observed cooked pastas and various meats sauces in walk-in cooling in large 1-2 gallon sealed containers. Chef informed of proper methods for cooling in bulk. (points deducted not increased due to products in question were in temperature during inspection).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for checking thin foods (deli meats, sliced tomatoes, cut leafy greens). VR to ensure compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back storage area near back entrance to overflowing sitting area. Observed dead roaches in need of removal.

2-302.11 (A) (B) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf Observed employee wearing watch during food prep. (points not doubled due to NO POINTS DEDUCTED last inspection). CDI watch removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizer per manufactuer. Observed wet wiping clothes stored on tables at cook line.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-202.11 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 unsafe design, construction, ill-repair in use for FCS; 3 compartment prep sink having busted seams and voids on welds with detached drain boards. 4-501.11 Maintain equipment in good repair. (Observed split/torn gasket on reach-in cooler (pizza cooler); Observed chipped damaged plastic containers and lids in need of replacing, rusty shelving inside walk-in cooler, rusty flooring inside walk-in cooler). 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF / ANSI listed can opener and square cornered prep sink with detached drain boards.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (kitchen and cooking equipment throughout; shelving throughout having old foil coverings in need of removal, inside surfaces of cooler units at front server station, inside surfaces of pull out drawers in kitchen area.)

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. (observed uni-sex employee restroom missing receptacle) 6-501.18 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee lavatory in need of general cleaning. Keep restroom in good repair; (observed door destroyed in need of replacing).

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of walls in kitchen area in need of re-painting/ re-surfacing; Observed holes in ceiling tiles in need of replacing. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls, ceilings throughout in need of cleaning)

NO POINTS DEDUCTED 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. (numerous box fans dusty)

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above clean drain board at dish wash area. CDI drink moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ground sausage, pepperoni slices, diced ham cold held at pizza prep cooler measuring above 45F (see temp chart). Observed cut tomatoes in prep cooler at cook line measuring above 45F (see temp chart). CDI all items pulled and placed into walk-in to rapidly cool back down to required temp.

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 large covered bags of grilled chiucken cooling inside walk-in cooler and inside stand up cooler both measuring between 59-61F. CDI Chicken transferred into shallow pans uncovered/vented to allow cool air to flow across product.

NO POINTS DEDUCTED 2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing bracelets/watch during food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking / kitchen equipment; inside bottom surfaces of reach-in cooler units).

6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed staff restroom door not self closing. Observed same door in need of repair.

NO POINTS DEDUCTED 5-501.114 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls throughout having voids / damaged areas that need painting or minor repairs.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-202.11 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 unsafe design, construction, ill-repair in use for FCS. (observed three compartment sink having detached drain boards). Observed rusty shelving throughout cooler units in need of replacing/resurfacing.

NO POINTS DEDUCTED 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls throughout having peeling paint and missing mortar in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning behind stationary equipment).

2-101.11 PIC shall be present during all hours of operation.-PF Facililty does have a certified food protection manager, however the PIC was not present at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salami, cut tomatoes and feta cheese above 45F in the pizza prep cooler. CDI-products placed on ice and a repair technician called to make temperature adjustments.

C31 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 several pans of different types of pasta at 59F and cooked chicken tightly covered cooling at 63F in reach-in cooler after 60 minutes. CDI-Food unwrapped/ vented to allow air flow and facilitate cooling. REPEAT

4-501.11 Maintain equipment in good repair. Observed pizza prep cooler with an ambient air temperature of 50F. A repair technician was called for temperature adjustment. VERIFICATION REQUIRED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with a food protection manager certification. (REPEAT)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked pasta in reach-in cooler. CDI- shrimp relocated to a lower shelf. (REPEAT)

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0ppm at dish machine. PIC has contacted a repair technician. In the interim the dish machine can be used to wash dishes and the the 3 compartment sink can be used to sanitize them. VERIFICATION REQUIRED.

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 no true datemarking system in place as required. Ensure that all ready to eat TCS foods are clearly marked with a 7 (41F or below)or 4 (45F or below) day discard date. Food must be discarded within 7 or 4 days, which means the day the food was opened or prepared plus 6/3 days. (Example: Food prepared on October 1 (held at 41F or below) must be discarded (by October 7) . Freezing the food stops the clock, but it does not reset it, so If food is frozen, the freezing date and thawing date must be on the container along with the preparation date and discard as an indication of how many of the original seven days (or 4) have been used. (Example: If food is opened or prepared and stored at 41F for 2 days then frozen, it can still be stored at 41F for 4 more days after removal from freezer) Datemarking is a process of assuring that harmful bacteria does not grow to unsafe levels and cause foodborne illness. Develop a datemarking system practical to the operation. VERIFICATION REQUIRED

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 chicken tightly covered cooling at 96F in walk-in cooler after 30 minutes. CDI-Food placed in open pan REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and vinegars not labeled as required.

•6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small bugs and larvae around gasket on flip top reach in cooler. CDI-all food in cooler discarded and cooler put out of service until repairs and extermination efforts are completed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on countertops throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to all shelving and walls in walk-in cooler, interior surfaces of reach-in coolers with special attention to fan grates in reach-in salad unit , refrigeration door gaskets and can opener. (REPEAT)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cosmetic updates are needed throughout facility.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC certification has expired. Employee took test but has not yet received the certificate.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw veal stored above cooked lasagna. CDI - veal was placed in a correct location. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed salads stacked on top of each other in the sliding door cooler at the wait area. Do not stack bowls directly on top of food. CDI - PIC placed parchment paper in between the salads and bowls.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed a container of sausage in the reach in cooler covered in foil at 102F. Employee stated it was made yesterday. CDI - sausage was voluntarily discarded.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meatballs in the steam table at 123F-133F. CDI - meatballs were reheated to 173F.

Repeat violation 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 a large container of salad cooling in a reach in cooler with a lid. CDI - lid was removed and container was placed in the walk in to cool. Observed foil tightly covering sausage in the reach in cooler. Sausage was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 4 wet wiping cloths on prep tables and cutting boards.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler in the back room. Replace gaskets. Observed shelves in the walk in heavily rusted. Do not spray paint.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. Observed cleaning needed on prep unit gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw veal stored over cooked eggplant parmesan in reach-in cooler. CDI-Veal relocated to a lower shelf. (REPEAT)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dispensing spout of large kettle, can opener, and slicer in need of cleaning. (REPEAT) 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with build-up on the lip of the dispensing chute.

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 no true datemarking system in place as required. Ensure that all ready to eat TCS foods are clearly marked with a 7 day discard date. Food must be discarded within 7 days, which means the day the food was opened or prepared plus 6 days. (Example: Food prepared on February 1 must be discarded by February 7) . Freezing the food stops the clock, but it does not reset it, so If food is frozen, the freezing date and thawing date must be on the container along with the preparation date as an indication of how many of the original seven days have been used. (Example: If food is opened or prepared and stored at 45F for 2 days then frozen, it can still be stored at 45F for 5 more days after removal from freezer) Datemarking is a process of assuring that harmful bacteria does not grow to unsafe levels and cause foodborne illness. Develop a datemarking system practical to the operation for employees to follow. *VERIFICATION REQUIRED*

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu items, steaks and hamburgers, without a disclosure/reminder combination as required. Place an asterisk or some other indicator to alert customers to specific menu items that are served raw or undercooked. (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 Observed dense pan of chicken tightly covered, cooling in walk-in cooler at 67F after 4 hours. CDI-Chicken to be placed in shallow pan for more rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces hot labeled as required. CDI-PIC to label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to all shelving and walls in walk-in cooler, interior surfaces of reach-in coolers with special attention to fan grates in reach-in salad unit. (REPEAT)

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over ground sausage in reach-in cooler. CDI-Chicken was relocated to lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up in both ice machines. Observed debris on blade of can opener. CDI- Can opener was removed to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs, meat sauce, and vegetable stew at steam table below 135F. CDI- Items were reheated to atleast 165F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory DISCLOSURE on menu. Menu was missing REMINDER for steaks and hamburgers. CDI- Provide REMINDER on menu by next inspection date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer, not labeled. CDI-Spray bottle was labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen.

4-502.11(A) Maintain utensils in good repair. Observed utensil for meat grinder in poor repair. PIC stated utensil was not used and facility. CDI-PIC voluntarily discarded utensil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulating in gasket of low reach-in pizza prep cooler. Observed debris build up on top if ice machine.

2-401.11 Eating, Drinking, or Using Tobacco - C Employees may drink from a closed beverage container if handled to prevent contamination of equipment and hands. Observed a twist top water bottle stored on shelf over ice machine and single-service articles. CDI, operator removed drink.

3-301.11 Preventing Contamination from Hands - P,PF No bare hand conact with ready to eat foods. Observed waitress touch salad with their bare hands. CDI, operator voluntarily discarded salad.

/5-202.12 Handwashing Sinks, Installation - PF Hot water shall be provided at 100 degrees F or above. Observed hot water turned off below sink in employee restroom. CDI, hot water turned on during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw chicken stored next to bread in reach-in refrigerator. CDI, operator relocated bread to prevent cross contamination.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to site and touch. Observed soiled blade of can opener soiled with residues and stored as clean. CDI, operator relocated can opener for cleaning. Observed ice machine accumulaing soil on right hand side. CDI by instruction, clean.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cut tomatoe, cut lettuce, and feta cheese cold held in prep refrigeration unit above 45 degrees F. Unit not holding required temperatures as measured by thermocouple. CDI, operator relocated items that operator stated were recently prepared to rapidly cool. Observed butter cold held above 45 degrees F in beer refriger. CDI, butter relocated to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Implement and follow proper date marking procedures. Observed little date marking followed in facility. PIC stated that most of the food items had been prepared and frozen on the same day. PIC then stated that they remove food items from a frozen state to place in a prep unit to thaw and use that day. Observed 5 containers of meat sauce that operator stated was prepared on Tuesday not date marked. CDI, operator voluntarily discarded meat sauce and instructed on following proper date marking procedures on frozen items. Repeat.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Provide proper consumer advisory for raw animal food that is offered undercooked to customers. Observed burgers and steak that operator stated were cooked to order and no consumer advisory on menu. CDI by instruction. Provide proper consumer advisory by next inspection.

7-102.11 Common Name-Working Containers - PF Toxic substances shall be labeled by common name of substance. Observed 1 container of degreaser and 1 container of window cleaner not labled in kitchen. CDI, operator labeled toxic substances on site. Repeat. 7-204.11 Sanitizers, Criteria-Chemicals - P - Provide santiizer at proper concentration. Observed 1 bucket of bleach sanitizer and 1 spray bottle of sanitizer above 100 ppm. CDI, operator refilled containers to proper concentration.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food 6 inches from the ground. Observed fish and manicotti stored less than 6 inches from the ground in walk-in cooler.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer and containers of sanitizer shall be stored so that contamination of equipment is prevented. Observed several wet wiping cloths stored on prep counters in kitchen and beverage preparation area. Observed cloth used to stabilize cutting board at prep refrigerator.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment in a clean, dry area. Observed several knives stored on shelving that was collecting debris near handsink close to dining area. Observed several containers that were used to store clean equipment accumulating debris and soil. Observed clean cutting boards wedged between soiled area behind refrigation unit and wall. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed rusty shelving in walk in cooler. Observed split gasket on reach in refrigerator. Observed 1 flip top prep refrigerator not holding proper temperature and operator stated he was going to call in a maintenance order for repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage below dish machine and other areas of kitchen. Repair to facilitate cleaning.

2-301.12 Cleaning Procedure - PUse proper procedures to wash hands. Observed food employee washing single-service gloves when washing hands. CDI, employee washed hands as instructed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed black residue accumulating on upper area of ice machine and rust accumulating on side of ice machine. CDI by instruction. Repeat. Food contact surfaces shall be cleaned as required. Observed can opener blade soiled with dried food residue. CDI, can opener relocated for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PChemical dish machines shall provide proper concentration to sanitize dishes. Observed no chlorine left in chemical bucket and was discharging 0ppm as measured by test strips. CDI, chlorine bucket was replaced while on site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cut tomatoes recently prepared according to operator and cooling inside prep cooler above 45 degrees F. CDI, operator relocated tomatoes to walk-in cooler to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed little date marking being implemented in facility and several containers of house made pasta sauce prepared on Wednesday according to operator, 2 containers of viel that were cooked on Wednesday according to operator and a container of eggplant that frozen and removed from freezer yesterday that wasn't date marked in restaurant. CDI, operator voluntarily discarded 3 containers of pasta sauce and 2 pans of viel.

7-102.11 Common Name-Working Containers - PFGeneral Comment: Toxic substances shall be labeled by common name of substance. Observed 1 container of degreaser not labeled as required. CDI, operator labeled container of degreaser.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed pasta cooling in a coverd container at prep counter at 83 degrees F. Observed 2 containers of cut tomatoes overstacked and cooling in a prep refrigerator. Observed 1 bulk container of spaghetti cooling inside a tightly covered container inside walk-in cooler 2. CDI, operator relocated tomatoes and pasta to walk in cooler to rapidly cool. Operator spread the spaghetti onto a sheet pan to rapidly cool inside walk-in cooler. Repeat.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Store containers of sanitizer so that contamination of equipment is prevented. Observed a large container of sanitizer used to store wet wiping cloths sitting inside vat of 3 compartment sink.

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils inside food with the handle up. Observed small bowls and lids used to dispense foods inside containers and immersed inside the food.Store in-utensils in a clean, dry area. Observed tongs and other utensils stored on soiled cloths along prep line.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean utensils in a clean, dry area. Observed cutting boards wedged between a soiled wall and dirty area of tall reach-in refrigerator inside kitchen. Observed several containers used to stored clean utensils and containers were collecting food debris.

4-101.19 Nonfood-Contact Surfaces - CGeneral Comment: Nonfood contact surfaces of equipment exposed to splash or spillage should be constructed of nonabsorbant material. Observed shelving inside walk-in coolers being lined with absorbant materials.

5-501.13 Receptacles - CGeneral Comment: Waste handling units for refuse shall be nonabsorbant, rodent-resistant and leakproof. Observed a drainplug missing on outside dumpster.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed debris accumulating on floor below warewashing machine and under equipment along prep line. Observed some debris and soil accumulating on shelving throughout kitchen. Clean.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.OBSERVED BLACK AND BROWN RESIDUE, PRESENT ON UPPER INTERIOR OF ICE MACHINE. CXI BY PIC GETTING STAFF TO COVER ICE WITH PLASTIC WRAP AND WIPE THE AREA WITH SANITIZER.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark all POTENTIALLY HAZARDOUS FOODs that have been open/prepped and held for longer than 24 hrs. OBSERVED ONE SHELF-CART OF COOKED LASAGNA IN WALK-IN COOLER, UNLABELED. EVERYTHING ELSE REQUIRING DATE-MARKS WERE MARKED CORRECTLY.

3-501.15 Cooling MethodsWhen cooling PHFs, use refrigeration equipment, ice wands, or ice baths. Do not tightly wrapp PHFs until food has properly cooled to 45F or below, LOOSELY COVER.OBSERVED COOKED ONIONS & PEPPERS IN REACH-IN, WRAPPED IN A BAG WHILE AT A TEMP OF 54F. CDI BY REMOVING BAG FROM AROUND FOOD AND LOOSELY COVERING FOOD TO HELP FACILITATE RAPID COOLING.

4-202.16 Nonfood-Contact SurfacesNonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.DRY STORAGE SHELVING FOR SINGLE SERVICE ITEMS AND DRY GOODS, UTENSIL SHELVING AND SHELVING IN WALK-IN COOLER ARE DAMAGED (CORRODING/PEELING)REPLACE ALL DAMAGED ITEMS

6-501.12 Cleaning, Frequency and RestrictionsGENERAL COMMENT(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.MAINTAIN BETTER CLEANING OF FLOORS, ESPECIALLY IN HARD-TO-REACH AREAS AND UDER AND BEHIND EQUIPMENT.