OGGI RISTORANTE ITALIANO

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cook line hand sink blocked by breading station rolling cart. CDI- Cart moved. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed more than 5 soiled wiping cloths on various prep surfaces throughout front and back of kitchen. EHS directed Chef to place wiping cloths in sani-buckets for storage between uses. (-0.5)

REPEAT. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use spoons and spatulas at cook line stored inside container of water at 103F. CDI- Heat increased to bring water above 135F. (-1)

4-501.11 Maintain equipment in good repair. Observed cook line lowboy with severely torn gasket. Replace so cold holding in lowboy is not as risk of non-compliance. (-0)

10 DAY VR. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for chlorine at chemical dish machine damaged by entry of water, no longer in usable condition. Provide test strips and verify with EHS within 10 days. (-0.5)

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 missing section of wall siding to left of mop sink exposing untreated wood. Repair at earliest opportunity so walls are cleanable and not allowing for entry of water or pest harborage. (-0.5)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler use soiled wiping cloth and begin handling the sauce stirrer for tomato sauce prep without first washing hands. CDI- PIC stops and washes hands before resuming. (-0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above raw beef meatballs in cook line lowboy. CDI- Chicken moved to WIC. EHS advises PIC that chicken can be stored in lowboy, so long as raw poultry is always on the bottom, and separated from other raw proteins. (-1.5)

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 food splatter inside microwave in back prep area. EHS speaks to staff and advises that microwave should be cleaned at least once daily, or as often as needed. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in lowboy at 44F. EHS verified lowboy in good repair, other TCS foods at 41F and below inside. CDI- Lettuce rapidly cooled back to 41F in WIC. (-0)

10 DAY VR. 4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed one probe thermometer available onsite which has unreadable display, likely no longer functioning due to dead batteries. EHS advises PIC to replace batteries and obtain a backup thermometer at earliest possible opportunity. PIC must be able to verify cooling rates, final cook temps, etc. PIC should update EHS via phone or email with photo, as soon as a probe thermometer is obtained. (-0.5)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in water at stove at 115F. CDI- EHS advises Chef on proper temp for holding of in use utensils. Container moved to other burner so utensils reach 165F before returning to hot hold at 135F or above. (-0.5)

REPEAT 4-501.11 Maintain equipment in good repair. Observed 4 under grill cold drawers not in usable condition. Repair or remove unused cold holding equipment from premises. EHS also observed several lowboys with torn gaskets and rusted metal racks inside WIC. Repair or replace. (-1) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wall mounted rack in back prep area beside 3 comp sink made of unfinished, unsealed wood. Replace shelves with a material which is smooth, cleanable, and not absorbent, or use approved wood sealant (away from food prep and storage) to finish shelves.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of unlidded/uncovered foods in WIC which have already successfully cooled. EHS advises staff to use lids or wrapping to protect food in containers. (-1.5)

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 sani-bucket with wiping cloths on floor beside oven. CDI- Bucket moved to lower rack of shelf. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed 4 broken cold drawers at cook line not in use. Repair or remove unused equipment from premises. (-1)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives and table top can opener blade encrusted with food debris. CDI- Dishes taken to ware-washing for recleaning and sanitizing. (-3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many TCS foods between fliptop 2, lowboy 2, and cold drawer 2, at 42F-45F. CDI- PIC moves all items back to WIC for rapid cooling and storage. EHS advises PIC TCS foods cannot be stored inside fliptop or lowboy without TPHC if foods cannot be maintained at 41F and below. (-1.5) TPHC procedures here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies at cook line near fliptops. No evidence of pests contaminating food. Increased pest control visits are advised. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in lowboy 1 with stickers remaining. CDI- PIC rewashes avacados. (-0)

4-501.11 Maintain equipment in good repair. Observed cold drawer 3 with ambient temperature of 46F and sliced spinach stored inside. CDI- PIC voluntarily disposes of spinach and will not keep foods in cold holding at drawer 3 until repairs can be conducted. PIC shall store things in WIC, other lowboys, or utilize TPHC while awaiting repairs. (-0.5) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on floor and on dry storage racks where it’s been soaked by oil. Also observed severe rusting and deterioration of storage racks inside WIC. Replace at earliest opportunity. EHS advises staff to dispose of cardboard and use non-absorbent materials for rack and floor mats only.

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 need for cleaning on top of chemical dish machine.Increased cleaning frequency advised. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser in women’s restroom. CDI- PIC refills soap. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with food debris. CDI- PIC cleans and sanitizes slicer. (-1.5)

REPEAT. 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 two knives with blades stored between prep tops. CDI- PIC removes knives for cleaning and will store elsewhere going forward. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal dish rack with deteriorated and flaking rubberized coating. Replace at earliest opportunity. (-0)

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 accumulation and build up on floor beneath sink and dish machine. Increased cleaning frequency is recommended. (-0)

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC without understanding of foodborne illness or what foods require temperature control for safety. EHS explained to PIC what are TCS foods and what are not. EHS advises the owner onsite, who is a CFPM, to make their acting PIC’s onsite knowledgeable about the basics of food safety. 10 day VR is required. (-0) Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Acting PIC responds to questions about reportable symptoms incorrectly, affirming an employee can work in a food handling capacity the same day they have vomited if they feel better. EHS corrects employee and advises the owner onsite to please inform staff of their obligation to be excluded from the kitchen if they exhibit certain symptoms or illnesses, as well as to report those which are required to the Health Department. 10 day VR required. (-1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed full trash can blocking access to back hand sink. EHS advises employees to keep hand sink clear for use at all times. CDI- Trash can moved away from sink. (-0)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed sliced tomato inside lowboy without any packaging or protection. CDI- PIC disposes of tomato. REPEAT. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife at front knife strip and meat slicer with visible food debris. CDI- PIC moves knife to 3 comp sink for cleaning, slicer cleaned during inspection. (-0) 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 TCS foods inside first 2 of 3 fliptops and their lowboys above 41F. PIC voluntarily discards TCS items above 41F; 3 day VR still required. REPEAT. (-3) 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 is not been labeled, or if the label is incorrect. -P Observed sliced veal dated 9/13 and cooked rice dated for 9/17 side lowboy. CDI- PIC discards expired items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in 3 comp sink above 400PPM. CDI- PIC remixes at 200PPM as stipulated by manufacturer. REPEAT. (-1)

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 trio of spices at cook line without labels. REPEAT. (-1)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water and food debris inside sanitize basin of 3 comp sink. CDI- PIC drains and refills with clean water and new sanitizer solution. (-.05) 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 significant build up of food debris at rinse station for dish machine. Drain boards should be cleaned at an increased frequency.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed substantial amount of flies and foul odor at trash disposal area due to grease trap and dumpster overflow. Increased frequency of pickups and maintenance is advised. (-0)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in WIC. CDI- PIC disposes of strawberries. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegetable soup, sliced tomatoes, unsalted butter, aioli sauce in fliptop temp at 44F. CDI- PIC voluntarily discards soup (prepped days ago) and tomatoes, removes other items to WIC (prepped this morning), where they are 41F within 45 minutes. Repeat. (-3) 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 incorrect date marks on vegetable stock and oil/herb mixture. CDI- PIC date changed from 3/14 to 4/14. EHS is certain the food was prepped this am, and not in March. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat in sanitize basin of 3 comp sink at >400PPM. CDI- PIC demonstrates successfully diluted sanitizer in basin at 200PPM. EHS advises PIC to have dispenser serviced at earliest opportunity and continue to utilize dilution method verified with test strips in the meantime.

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 vat of alfredo sauce cooling in shallow ice bath at 135F and no change in temperature after a half hour. Dividing the batch into two metal containers with ice bath dropped only 3 degrees over the course of another half hour. CDI- to facilitate rapid cooling to <70 within 2 hours, PIC divides sauce into 6 metal containers in the WIC, which come to 65F within the 2 hour cooling window. Repeat (-1) EHS advises PIC to utilize shallow, metal containers, and WIC for cooling TCS foods in large batches. Shallow ice bath in facility with high ambient temperature is not appropriate to facilitate a proper cooling rate. Monitor foods as they cool to be sure they reach 70 in two hours, and 41 within another 4 beyond that. 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 trio of spices near cook line without labels. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout back area of facility. EHS advises for pest control to make visit at earliest opportunity. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed thawing fish filets in WIC, open can of tomato sauce near cook line, and creme brulee beneath back prep table sitting on ground. CDI-PIC elevates fish off ground, discards of tomato sauce can and creme brulee. (-0)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths in bucket of soiled water. CDI- PIC remixes solution and included new wiping cloths. (-.5)

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 shell stock bags in WIC without tags. Tags were with loose shells in cold drawer at line. Tags are also being dated and placed in retention folder before product has been sold out. Dates placed on tags delivery dates, not last-consumed dates. CDI- discussed proper handling of live shell stock with PIC. Tags taken back to bags in WIC. Return visit within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items above 41.0 F in prep units at front line. CDI- PIC voluntarily discarded. Refer to temperature chart. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: House-made tiramisu contains raw shell eggs but no disclosure on menu. Return visit in 10 days to verify correction on menu. Add asterisk beside menu item. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Found concentrated quat sanitizer in use at 3-comp sink. CDI- sink drained 50% and refilled with water to provide solution of 400 ppm.

3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P: Tiramisu containing raw, uncooked eggs lacks Consumer Advisory disclosure on menu. VR scheduled.

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 : balsamic containing garlic and oil cooling in dense, deep volume. Dropped only 5 F in one hour. CDI- transferred to WIC in shallow pan. 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 .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Unable to verify parasite destruction documentation for salmon that is offered undercooked on menu. **VERIFICATION REQUIRED

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef and veal stored above raw seafood in reach-in freezer. Food product had been removed from original packaging and portioned before placing into freezer. Ensure that once foods are removed from original sealed package, that food is stored according to final cook temperatures as well as storing ready to eat foods above raw foods. CDI-Items rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in furthest right prep unit above 41F in flip top and reach-in. Elevated temperatures are affected by heat from cooking equipment while keeping lid open. Ensure unit temperature setting is adjusted so that TCS foods remain 41F and below during service hours and keep lid closed as much as possible when unit is not in use. Food was cooled in walk-in cooler and brought to unit as needed for orders. *VERIFICATION REQUIRED 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed items on lunch and dinner menu in need of asterisks to notate consumer advisory - chicken Caesar salad, fontina arancini, faroe island salmon, balsamic steak salad.) **VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler and kitchen.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on left dumpster.

6-303.11 Provide required lighting intensity. Observed lightning in walk-in cooler below 10 foot candles except for directly under lighting. Back half and corners of walk-in unit are reading 5 foot candles and below. Install lighting to increase lighting to 10 foot candles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Corbina fish at 44F in low boy and a container of portioned bags of grilled chicken at 46 in flip top cooler. PIC stated that due to their lunch rush the items could have been pulled in and and could have gone out of temp for no more than 2 hours. CDI-PIC placed items in walk in cooler for rapid cooling. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle. CDI-PIC labeled bleach sanitizer.

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 rusted shelving in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed dripping spicket at prep sink nearest 3 compartment sink. Repair leak.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile in men’s restroom. Replace.