LEOS ITALIAN SOCIAL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher of water being stored in dish pit handsink during inspection. CDI - Pitcher removed. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy sweet potatoes, corn, and fennel in WIC during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most foods in pasta unit holding above 41F during inspection. See temperature chart. Ambient in top of unit 47F. All out of temperature foods voluntarily discarded. Maintenance contacted during inspection. Facility to utilize TPHC until repair. Observed multiple foods in WIC holding above 41F. Ambient in unit 41F. Unit has two condensers, one in the wine section that runs constantly, and one in the main area that kicks in as needed. REHS advised having maintenance set condenser in main area to run more frequently as to ensure proper airflow and to encourage lower temperatures overall. All out of temperature foods either voluntarily discarded or moved to portion of the unit with more air flow. 72 hour VR required. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next visit/inspection. 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 gallon of milk with no opening date, and a manufacturer’s best by date of 9/10/26. Observed spinach dip in pizza prep with no date mark. CDI - Both items voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 lasagnas cooling while in covered containers during inspection. CDI - Lasagnas moved to WIF uncovered. Cooling hastened. Repeat. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed various torn gaskets throughout facility and various rusty shelves in WIC during inspection. Replacement necessary. 0 pts.

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. 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 low grout lines and various cracked floor tiles all throughout main kitchen area. Repair necessary. Observed heavy dust build up on ceiling on main line. More frequent or thorough cleaning necessary to preclude food contamination. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods all throughout kitchen holding above 41F during inspection. See temperature chart. All ambient unit temperatures compliant with the exception of the under flattop unit. Maintenance contacted for assessment and repair of unit. PIC stated grill prep is in the process of being repaired. Unit is not stocked until service. Buttermilk observed stored in unit was done so in error and was discarded during inspection. PIC stated all foods placed in unit are held in ice baths that are changed multiple times per shift. Temperatures are checked multiple times per day. All foods held in unit for service are removed at the end of the night, and unit is unplugged. REHS observed ambient in unit 41F during inspection. WIC ambient observed maintaining 40F while door is closed, but quickly jumps up to and maintains 43F if door is cracked. REHS recommended installing plastic curtains to help maintain ambient and food temperatures. All out of temperature foods suspected to have been out of temperature for longer than 4 hours voluntarily discarded. Raw meats in under flattop unit moved to WIC. 72 hour VR required. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 various items cooling while in deep, covered plastic containers. CDI - All items uncovered during inspection. REHS provided cooling posters. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 various storage bins not labeled to identify their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

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 various heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 1 pt.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed multiple dry ingredient scoops being stored with their handles in direct contact with food during inspection. Ensure all dispensing utensils are stored in a manner that does not promote contamination of customer foods. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by dry storage with malfunctioning paper towel dispenser. CDI: PIC changed batteries.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Alfredo sauce hot holding at 124F inside hot well. PIC stated hot well was just turned on. CDI: PIC reheated Alfredo to above 165F. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced tomatoes, shredded cheese, mozzarella and bolognese in prep top above 41F. Other food items were at 41F or lower. Ambient air of unit is 38F. Items in prep top are beside heat lamp for out going dishes. CDI: items were 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed shelving holding clean dishes starting to rust.

REPEAT 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 ceiling vents with dust build up. Observed walls near prep table and prep sink in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored above mushrooms inside prep unit. Observed seared tuna being stored above cooked veggies in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: Line was primed, concentration is now 50ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, veal and lemon aioli above 41F. Chicken and veal were in grill drawers which bottom door was hard to shut completely. Other products in grill drawers were at 41F or lower. CDI: Lemon aioli was voluntarily discarded, chicken and veal were moved to walk in cooler. 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 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed Parmesan cheese being held on TPHC without a time label. CDI: Parmesan was voluntarily discarded. If violation occurs on future inspections a risk control plan and/or permit may be required.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed salmon under fresh seafood section, tuna nachos, steak and salmon under salad section without asterisks. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies throughout establishment.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small plastic containers being stored in dressings. Remove items.

4-501.11 Maintain equipment in good repair. Observed shelving at dish area starting to rust.

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 ceiling vents near dish area with dust build up. Clean as needed.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tomato paste, tomato paste, rendered pancetta fat, and house made oil/garlic mixture past the 7-day date mark. CDI - Items were voluntarily discarded. Improvements made on date marking from previous inspection.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time label for TPHC shredded Parmesan. CDI - Item was voluntarily discarded. Improvements on TPHC from previous inspection due to prep cooler 2 being repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no label. CDI - Buckets were labeled during inspection.

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 one large container of flour with no label.

4-502.11(A) Maintain utensils in good repair. Observed spatulas with melted handles. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three prep cooler cutting boards with deep stains. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one sifter with cracked wire on the edge. CDI - Item was voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of dust on the prep area hood and storage racks.

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 low grout in front of the fryers.

REPEAT 10-DAY VERIFICATION REQUIRED 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed muscle tags retained until November, 2024. Manager stated that they frequently receive live muscles. Two tags were missing dates from when the product was last sold. Tags were not kept in chronological order. Establishment was missing a Parasite Destruction letter from Inland Seafood for undercooked Halibut. Records for farm-raised salmon were also missing. Manager was able to obtain parasite destruction and salmon letter during inspection. EHS will verify that a proper system for retaining shellfish tags has been put in place.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a dish machine sanitizing at 0ppm chlorine. CDI - Manager was able to prime the machine to the proper concentration.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food products in Prep Cooler #1 at 43-45 degrees. Items were voluntarily discarded. Cooler will temporarily be placed on 4-hour TPHC until the unit is repaired. EHS provided temporary TPHC policy.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a missing date mark for blue cheese. Observed feta cheese and goat cheese past the 7-day date mark. CDI - Items were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing TPHC labels for Parmesan cheese and prep cooler #2 items. CDI - Items were voluntarily discarded.

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 cut tomatoes, roasted tomatoes and canned tomatoes attempting to cool in the top of a prep cooler. CDI - Items were moved to the walk-in cooler.

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 salt shakers and oil squeeze bottles with missing labels.

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 two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle being used to scoop flour.

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. 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 low grout in front of the fryers. Observed heavy build-up of food debris behind the fryers and ovens.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed muscles without tags in a lowboy cooler. CDI - Chef placed the tag with the muscles during inspection. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment currently offers Halibut with a consumer advisory. No Parasites Destruction letter was available. CDI - Establishment will fully cook halibut until letter is obtained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the deli slicer from the previous day. CDI - Employee took slicer apart to be cleaned.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shaved Parmesan at 52 degrees near the hostess stand. CDI - Item will now be kept on TPHC. EHS provided policy during inspection. Improvement from previous inspection.

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 several items in the prep tops without date marks. CDI - Items were marked for when they were prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed wiping cloth sanitizer buckets without labels. CDI - Buckets were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth buckets with 0ppm sanitizer. Observed two damp wiping cloths stored on counters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-502.11(A) Maintain utensils in good repair. Observed one utensil with a melted handle.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the mop sink faucet.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed muscle shell stock tags not in chronological order and missing the dates from the last one sold. CDI - EHS, General Manager and Head Chef discussed methods for how to keep tags in order. Tags will now be kept chronologically in a sleeve, with dates recorded of last sold.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored above cooked noodles in the walk-in cooler. CDI - Bacon was moved to the raw meat shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shaved Parmesan at 65 degrees near the hostess stand. CDI - Item was voluntarily discarded and ice bath was refilled for dinner service.

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 open milk products in the walk-in cooler with no date marks. CDI - Items were dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in different areas of the kitchen.

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 badly dented can in dry storage. CDI - Item was removed to be returned to the supplier. No points taken due to product being delivered today.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s with stickers attached. CDI - Items were taken back to be washed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a container being used to scoop flour with no handle.

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed two spatulas with badly melted handles that will be difficult to clean. CDI - Manager voluntarily discarded during inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting boards with deep cuts and stains.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomiting and diarrheal events. Left copy of written procedure with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a numerous stacked metal food pans with sticker and plastic residue. Pans moved to dish machine to be rewashed. Repeat. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 2 large bowls of Caesar salad cooling 1 hour in walk in at 50F. Product near door which was propped open. Door closed and products moved to walk in freezer to quick chill to 41F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bagged shredded mozzarella in prep top above 41F. Items moved to walk in freezer to chill to 40F. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelf in kitchen. Discussed pyramid stacking with PIC as a means to air dry pans. Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed partially consumed, screw top soda bottle on prep table. Only containers with lids may be used for employee drinks. CDI - Bottle was discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed butter knife and food debris in prep area hand wash sink. CDI - Knife was removed and sink was cleaned. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a numerous stacked metal food pans and plastic cambro with sticker residue. CDI-PIC placed pans at dish machine to be rewashed. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer residual at the mechanical dish machine. A VR will be conducted within three days to verify correction. Three compartment sink may be used for sanitizing until dish machine is repaired. - 3 - 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed inside grill station prep top pesto and diced tomatoes holding above 41F (see temp chart). CDI - Items moved to WIC to rapidly cool. Discussion with PIC to leave cooler lids closed when not in use and not leaving open for long periods of time. - 1.5 -

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 inside server reach in a gallon of milk without a date. CDI: item were properly dated.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no asterisk for cook to order egg dishes or breakfast pizza on brunch menu. A VR will be conducted within 10 days to verify asterisk added to items on the brunch menu. - 0.5 -

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 several secondary containers of oil and seasoning on cook’s line and a large container of pizza flour in prep area not labeled. CDI - Items were labeled at time of inspection.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza cutting blade stored between cutting board and lip of prep top. Per PIC the utensil and cutting surface were not being cleaned/replaced every 4 hours. CDI - Items were moved to dish area for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelf in kitchen. Discussed pyramid stacking with PIC as a means to air dry pans. - 1 - REPEAT

REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple stacked metal food pans and plastic cambro with sticker residue. CDI-PIC placed pans at dish machine to be rewashed. *Point deduction not increased due to improvement since last inspection. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP swordfish thawed while still under reduced oxygen environment. CDI-After observing inconsistent labeling on package and box, it was determined that facility will create opening in sealed package after removal from freezer. Facility will only pull fish in small quantity to avoid product disposal due to quality.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain flies present in kitchen. This is recent issue due to moisture and temperature variations. Facility is currently working to mitigate issue.

REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelf in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed sticker residue from date marking labels on outside and inside of metal pans. Observed some food debris remaining on metal pans on shelf. CDI: pans were removed and placed at dishmachine area to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed one pan of lasagna inside hot box at 110F. CDI; lasagna was reheated to proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed inside grill station cooler broccolini, caramelized onions, cut cherry tomatoes, and shredded mozzarella holding above 41F (see temp chart). Observed inside pasta cooler garlic herb spread and pesto sauce holding above 41F (see temp chart). CDI: items were removed and placed inside walk-in to cool. Discussion with PIC to leave cooler lids closed when not in use and not leaving open for long periods of time.

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 inside walk-in cooler gallon of milk, containers of veggie stock, pan of farro, and meatballs that were made yesterday without a date. CDI: meatballs and farro were discarded and other items were properly dated.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no asterisk for Ceasar dressing on menu that contains raw shell eggs. CDI: menu will be changed and asterisk will be added on dressing; discussion with PIC to switch to pasteurized eggs in the meantime until menu can be corrected.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets on the floor in kitchen and at the bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic quart container, hotel pans, and other metal pans wet stacked on dish shelf in kitchen.