FONTANA DI VINO DAVIDSON

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for one hand sink. CDI - Manager supplied during inspection.

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 a few shellfish tags out of chronological order from the end of July (less than 90 days.) CDI - Tags were placed in order. Molluskan shellfish are no longer be offered on the menu.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the main kitchen dish machine. CDI - Machine was primed and began to sanitize at the correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 72 degree pink sauce on the counter. Employee stated that it was prepared 30minutes prior. CDI - Sauce was poured into a thin metal pan to cool rapidly in the walk-in cooler.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 missing date marks for noodles, ham and cut lettuce. Observed pepperoni, salami, cut lettuce, sugo, cooked peppers / onions and tomato paste past the 7-days date marks. CDI - All items were voluntarily discarded. EHS and manager discussed the importance of date marking and daily checks. Future violations may lead to a Risk Control Plan

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Item was labeled during inspection. No increase in points due to improvement from last inspection.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap on the right side of the back kitchen door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside of the kitchen.

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

REPEAT 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 two scoops for large bins of flour/sugar with handles submerged in the product.

REPEAT 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a bin of tasting spoons with handles turned in different directions.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a broken ice machine door. Observed three utensils with melted and cracked handles. Observed two prep cooler cutting boards with deep stains and cuts.

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 food debris, grease and crumbs on the sides of several pieces of equipment.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster plug.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two blocked hand sinks. Observed one hand sink with spray bottles stored inside. Observed a rack of glasses on top of a hand sink. CDI - All items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the dish machine. CDI - Machine was primed and began to sanitize at the correct concentration.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 several items being kept past the 7-day date mark such as: garbanzo beans, roasted vegetables, shredded pork, mushrooms and mashed potatoes. Observed several items in the prep coolers without date marks. CDI - Items were voluntarily discarded.

REPEAT 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 missing disclosure on the current menu and menu going to print today. CDI - Disclosure was added to the new menu going to print.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several spray bottles without labels. Observed oven cleaner stored above clean utensils hanging above the 3-compartment sink. CDI - Spray bottles were labeled and oven cleaner was removed.

REPEAT 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 squirt bottles of oil without labels. No increase in points due to improvement from last inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap on the right side of the back kitchen door.

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

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 for scooping flour.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed a large bin of tasting spoons with handles turned in different directions. Observed paper towels for the establishment stored inside of the restroom.

REPEAT 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing chlorine test strips for the dish machine. CDI - Manager ordered new test strips and provided proof of purchase during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster plug.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide proof of being a certified food safety manager. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee with open top beverage stored on clean drainboard side of 3 compartment sink. CDI- employee disacard.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steaks on menu without disclosure (asterisk mark). Steaks are served cooked to order per PIC. Observed menu items marked with asterisk that are not served undercooked or raw. 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 Verification required within 10 days. Provide proposed menu changes prior to printing.

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 pan of roasted garlic cooling in walk-in cooler with lid on. CDI - lid removed by PIC and placed on speed rack. 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 unlabeled containers of dry foods and oils on the cook like.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sani-buckets solution testing 0ppm QAC sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide chlorine test strips for testing sanitizer concentrations at dish machine. Verification required within 10 days.