MANO BELLA ITALIAN ARTISAN FOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in salad prep holding above 41F during inspection. See temperature chart. Ambient in unit 44-48F. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of household use pesticides in kitchen during inspection. CDI - Pesticides removed from facility. 1 pt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various pests in dish pit area during inspection. More frequent or thorough professional pest control measures necessary to preclude pest harborage. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on floor in WIF during inspection. CDI - Risers placed under containers. 0 pts.

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 Lasagna cooling at a rate of 0.32F/min during 2 hr window. Observed lasagna at 90-92F with 30 mins left in 2 hour cooling window. CDI: Lasagna was placed in ice baths inside freezer, EHS observed lasagna reach below 70F before end of cooling window. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cut lettuce with a date of 3/23, according to PIC lettuce was cut today. Observed cooked octopus with a date of 3/21, PIC stated item was prepared 2 days ago. CDI: Both items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 lasagna cooling at a rate of 0.32F/min inside a thick portion in walk in freezer. Observed raw chicken cooling at a rate of 0.01F/min inside container tightly wrapped in Saran Wrap. Observed cannellini beans cooling at a rate of 0F/min in container covered with a lid inside a lowboy. CDI: Cannellini beans were moved to walk in cooler with lid removed, Saran Wrap was removed from chicken, lasagna was placed in ice baths inside freezer. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some plates and metal cups wet stacked.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed containers of food items being stored in containers of cut lettuce. Bottom of containers were in direct contact with cut lettuce. CDI: Containers were removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored on top of container of capers. Observed butane container being stored on shelving above food products. CDI: Sanitizer and butane were relocated.

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 containers of tomato sauce cooling at a rate of 0.05F/min inside large containers in walk in freezer. CDI: Tomato sauce was split into smaller containers and ice was added to product. 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 .

3-304.12 (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 sauce containers being stored in black pepper and flour.

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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pitcher inside hand sink. CDI: Item was removed.

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 lettuce cooling at a rate of 0F/min inside large container with lid vented. CDI: PIC separated lettuce into 3 smaller containers and removed lids. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed the salad prep cooler on 6-hour TPHC without it being on the policy. Salad cooler had a sticker for time. CDI - Salad Cooler was added to the TPHC policy.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen close to the mop sink.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed tasting spoons in a container with handles going in different directions. Observed utensils for customers in a container with handles going in different directions.

5-204.13 Faucets shall have a backflow preventer to stop water from backing into the system. -P Observed no backflow preventer on the mop sink faucet while water was turned on. CDI - Water was turned off and mop hose was removed.

10-DAY VERIFICATION REQUIRED 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-service packaged items with “dairy” listed as an allergen instead of “milk.” Packaged Parmesan is also missing the ingredients and “milk.”

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep counters.

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 a juice squeezer with paint chipping off of the sides. CDI - Manager voluntarily discarded during inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on a shelf above single-service containers.

REPEAT 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed time labels missing for the pasta bar. CDI - Employee labeled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed “Sink and Surface Sanitizer” label on the 3-comp sink sanitizer. Sanitizer should be labeled QUAT. CDI - Employee stated that they will inform Ecolab of the change so that they can provide the proper label.

3-304.12 In-use utensils can be held in one of the following ways: In water that is at least 135 degrees, under running water, on a clean dry surface, or inside of the product with the handle sticking out. Observed utensils stored in 91 degree water.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw trout stored above 1 small container of cheese in the under counter cooler. CDI - Item was moved to the correct order.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed time labels missing for the pasta bar. CDI - Owner labeled during inspection.

REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf Observed no consumer advisory or asterisks on the online menu for trout and eggs. CDI - General Manager was able to add to their computer system during inspection.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged bread for self service at the front counter. No labels or allergens were listed. CDI - Owner moved bread to behind the counter so that it is no longer self-service.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the back-flow preventer of the dish machine and a leak coming from the dish machine pre-rinse spray hose.

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 virtual and paper menus without disclosure stating items are served raw or undercooked. Verification required within 10 days

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 lettuce cooling at a rate of 0.09F/min, and raw shrimp cooling at 0F/min. Both items were cooling in containers covered with lids or Saran Wrap. CDI: lids/saran wrap were removed. 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 .