NORTH ITALIAN BALLANTYNE

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior surface of ice machine soiled with black residue. PIC notated item and stated night shift will be instructed to handle issue this evening. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed spring mix, bechemel, pizza sauce, and goat cheese in pizza make unit above 41F. PIC stated unit has a bad compressor and is scheduled to be fixed tomorrow morning. PIC stated temperatures are being checked frequently to avoid items being above 41F. PIC was able to verify most items with temp logs conducted at 10:45am. EHS observed ricotta being stored over ice on make line. EHS observed ricotta over 41F (see temp chart). PIC stated ricotta is checked frequently and had been placed into ice thirty minutes prior to inspection. EHS provdied education; PIC stated facility will reduce amount stored on ice, switch to metal pans, and ensure enough ice is applied to allow for adequate cold holding. PIC removed spring mix, pizza sauce, and goat cheese to WIC to quickly cool; these items were verified at 10:45 with temp logs and observed below 41F. Bechemel was not checked this morning during line checks and was voluntarily discarded. Ricotta was taken to blast chiller to quickly cool. EHS will return tomorrow or verify repairs with unit. EHS instructed facility to utilize TPHC for a temporary solution until unit can be repaired. 3-DAY VR required. (1.5) 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) EHS observed pizza sauce, Alfredo sauce, vodka sauce, bolognese sauce, salsa verde, and bamba sauce stored in make units without proper dates. PIC stated protocol is to date all items prior to storage for three days prior to discarding. PIC discussed issue with food employee and stated items were stocked this morning from bigger containers in WIC. Food employee stated they forgot to place dates on items prior to storage. CDI - EHS verified dates in WIC, and allowed PIC to date all items. (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 .

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 EHS observed two containers of chicken parm in WIC, actively cooling from being prepared at ambient temperature. Raw chicken is dipped in dairy, then breaded, stacked into a plastic container and placed into WIC with lid on. EHS observed inadequate cooling rates after 25 minutes in WIC. EHS provided education. CDI- PIC removed lid and instructed food employee to stretch items on sheet pan and place in blast chiller or WIC. (0.5) **EHS will not escalate points due to improvement. EHS observed multiple items during inspection cooling with proper methods. EHS only observed one item (two containers) being improperly cooled. EHS observed four items last inspection failing to meet cooling method expectations. 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 .

6-202.13 Properly locate mechanical insect control devices. EHS observed fly zapper being stored directly on prep table in back kitchen where dough is prepared along with other foods for service. EHS provided education. No contamination was observed. CDI - PIC moved bug trap below prep surfaces. (0)

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. EHS observed food residue and debris in make unit reach in compartment doors and gaskets. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans in dish area stored clean with food residue and debris present on interior surfaces of pan. CDI - PIC removed pans and instructed food employee to wash, rinse, and sanitize. ***EHS will de-escalate points due to improvement. EHS observed no sticker residues present on pans, and a reduced amount of pans were observed this inspection soiled. Previous inspection multiple stacks of pans were observed with food residue present. EHS only observed less than 8 pans soiled with food residue on this inspection.** 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: 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 .

3-501.15 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 EHS observed items cooling during inspection at inadequate cooling rates. EHS observed shredded mozzarella in large plastic container covered with lid in WIC. PIC stated this cheese was shredded this morning and cooling in the WIC. PIC noted the lid should not have been on there and also moved item to blast chiller. After thirty minutes EHS observed cheese in blast chiller with lid back on container and no temperature change. EHS advised to reduce amount in pan and stir frequently to increase the rate of cooling. EHS observed a breading mixed with milk and other ingredients cooling from ambient in WIC. EHS observed large cambro and lid being used to cool. After thirty minutes EHS observed no temperature change. EHS advised to reduce amount in pan and store frequently. CDI - PIC removed both items cooling and split items into smaller pans, while stirring, to promote a faster rate of cooling. (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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked clean but still wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (0.5)

4-502.11(A) Maintain utensils in good repair. EHS observed numerous ladles stored clean in dish area. Multiple ladles observed with melted or burnt handles. CDI - PIC voluntarily discarded ladles. (0)

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. EHS observed gasket of blast chiller accumulating food debris and residue. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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 PIC unable to correctly explain employee health process. PIC stated employees can return before 24 hours symptom free and was unable to identify illnesses. CDI - EHS educated PIC during inspection and directed PIC to educational hand outs. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris present in back hand sink. EHS advised to only use hand sink for hand washing. CDI - PIC cleaned out sink. (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. EHS observed raw chicken stored over raw beef in WIC. CDI - PIC rearranged storage order. (0) For more information on food storage order 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. EHS observed multiple stacks of pans soiled with food residue and stickers present on clean pans. CDI - PIC removed all pans and equipment to be wash, rinsed and sanitized. 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed facility with high temperature dish machine. EHS observed dish machine reaching 144F. EHS advised to utilize three compartment sink for sanitizing and high temp dish machine for washing. PIC contacted repair technician and will only use dish machine for initial wash cycle until unit can be repaired. CDI - Repair tech repaired unit prior to end of type up. EHS verified temperature was above 160F. (3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam well below 135F (see temp chart). PIC stated these meatballs were in unit since opening. CDI - PIC voluntarily discarded meatballs. REPEAT. EHS will not escalate points. Hot holding throughout facility was adequate. One was observed on last inspection out and the same was observed this inspection. Different items were observed out of compliance during each inspection. (1.5) 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 EHS observed numerous items held above 41F(see temp chart). PIC stated these items were brought from walk in at 11am. CDI - PIC removed items from units and voluntarily discarded. REPEAT. (3) *** EHS will continue to monitor cold holding. If compliance cannot be met, a risk control plan shall be implemented*** 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) EHS observed all items in make units unlabeled. PIC stated they were informed by prior EHS that date marking was not required for items held in make units and used within three days. EHS stated all items intended for storage longer than 24 hours shall retain a date marking of the oldest ingredient. This date mark shall follow product until used or discarded. CDI - PIC was able to verify all products with items in WIC and EHS allowed PIC to apply proper date marking to items in make units. EHS advised that in the future items may be required to be discarded if missing proper date. (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 .

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 EHS observed numerous items held on time on make line. EHS observed inaccurate time stamps for product in time. PIC stated time stamps were from the day prior. CDI - Time for TPHC was expiring within ten minutes so PIC voluntarily discarded and placed new items on time. REPEAT. (1.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed numerous flies throughout facility. PIC stated Ecolab will be contacted for service. 6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed garage windows open at bar area with no fly fan or screen. EHS advised to install fly fans to prevent the entry of pests. (1)

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. EHS observed multiple utensils in water throughout make line under 135F (see temp chart). CDI - PIC removed utensils and placed in container without water. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacks of clean pans stored stacked on top of each other with no space to allow air drying to occur. EHS advised to stagger dishes to allow for air drying. (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. EHS observed food debris accumulating under shelving and make units throughout kitchen. Increase cleaning frequency to avoid accumulation. (0)

REPEAT. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish plate thermometers for both EHS and PIC not exceeding 155F after many cycles attempted. CDI- PIC sets up dish machine for chlorine use and calls eco-lab to service dish machine. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stores as clean with visible food debris. CDI- PIC moves dishes to ware washing for re-cleaning and sanitizing. (-3)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato based sauce in hot box at 113F. CDI- PIC reheats to 165F before returning to hot holding. No malfunction of hot box was observed- ambient temp inside was >150F. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of TCS sauces above 41F in middle fliptop across from cook line, and a few TCS items (soft cheese, tomato based sauce) near entrance of WIC above 41F. CDI- PIC rapid cools items in blast chiller. Ambient temperature on WIC decreases from 44F to 41F during inspection. EHS notes increased ambient temperature likely due to the receiving of several deliveries requiring door held open. See comment. (-3)

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 inaccurate date mark stating 05/36 for fingerling potatoes cooling in WIC. Potatoes temperature indicates improper date mark; not a non-compliant cooling rate. CDI- PIC properly labels cooling potatoes. EHS advises PIC to ensure food containers are being washed once empty. (-0)

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 TCS items (sliced leafy greens, bacon) on TPHC at prep top without time label. CDI- PIC labels station for TPHC. (-0)

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 TCS foods cooling inside fliptops or cold drawers not expected to reach 41F in required time frame. CDI- PIC moves cooling items to WIC and/or blast chiller. PIC to remind all staff of proper cooling methods. (-0)

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 black residue on non-food contact portion of ice machine, and dust/debris on top of dish machine, and lower rack of prep table. Increased cleaning frequency is advised. (-0.5)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water dish machine achieve no higher than 153F on food contact surfaces following 3 pass throughs. CDI- PIC will start process at 3 comp sink using sink and surface, and move to warewashing for secondary round. PIC places work order for dish machine during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes without sticker residue. Also observed meat slicer in back-of-house stated to be clean with visible food debris. CDI- PIC moves dishes back to warewashing, sliced taken apart and re-cleaned. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked fingerling potatoes in fliptop at 60F. Potatoes prepped this afternoon. EHS also observed risotto in front of WIC at 43F. CDI- PIC moves potatoes into WIC for cooling. Risotto voluntarily disposed of. EHS advises the PIC to keep non TCS foods near the door of WIC and monitor items to make corrective actions as needed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean dish rack. Allow dishes to air dry before stacking. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside basin of hand sink near warewashing area. CDI- PIC sanitizes basin. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in fliptop 1 and its cold drawers above 41F. CDI- PIC moves items prepped today for rapid re-cool in blast chiller and places work order for equipment. Cold drawers will be used in a reduced capacity with ice until repairs are achieved. EHS advises the PIC to carefully monitor temperatures and move items as needed to maintain proper cold holding. REPEAT. (-3)

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 accumulation of food debris on top of hot water dish machine. Increased cleaning frequency is recommended. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked chicken in stove drawer and lettuce at salad station above 41F. PIC states that foods have been here less than two hours. CDI PIC placed foods in blast chiller to quickly cool to 41F. -1.5 Points 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 .

3-501.19(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 EHS observed garlic butter being held on TPHC at pizza station with a start time stamp but no end time stamp. CDI PIC correctly placed end time on garlic butter. -0 Points

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored on floor. CDI PIC removed bucket from floor and relocated it 6 inches off floor. -0 Points 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a sanitizer bucket on prep line with zero ppm. CDI Employee remade sanitizer bucket and was tested between 150-200ppm. -.5 Points

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. EHS observed kitchen utensils stored in in use utensil water at 119F. CDI PIC changed temperature on steamwell to 140F. -.5 Points

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. EHS observed standing water in dish pit area. CDI Employee used water squeegee to remove excess water into floor drain. -0 Points