JULIANA PIZZA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored directly above flour mix. CDI. PIC removed 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 items in the RI cooler at temperatures above 41F. CDI. PIC 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 .

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 cleaning needed in micro wave. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink. Needs to be repaired.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with a wristwatch on at time of inspection.

4-501.11 Maintain equipment in good repair. Observed rust and build up on shelves. Repeat

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 cleansing needed on handles of RI equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. OBSERVED Fries stored in the same tray with daw chicken in the WI freezer. Cdi. Pic removed. Repeat **** improvement from last time. 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 chicken in the drawer at temperatures above 41F. CDI. PIC voluntarily discarded. All other items were temping at right temperatures. 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 .

3-501.17 (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). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 pizza sauce in RI without dates. CDI. PIC date marked. Repeat **** All other items were dated except the pizza sauce. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat.

4-501.11 Maintain equipment in good repair. Observed rust and build up on shelves. Repeat

3-201.12 Hermetically sealed foods shall be received from a regulated processing plant.-P Observed hermetically sealed raw beef steaks stored inside the WIF. PIC stated that his sister processes it while in town and will use her vacuum-packaging machine to seal these steaks. Steaks are for employee meal only and not for sale. EHS advised PIC to remove from premises and take these packages home or discard. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed mushrooms stored above RTE food items inside the WIC. Observed two boxes of unwashed heads of iceberg stored above RTE foods inside the WIC. Keep unwashed produce stored below all RTE foods to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed a soiled ice cream scoop stored on top of the lid of house-made potato salad, inside the make table. PIC stated this scoop was left over from the previous night's shift. Observed two other multi-use utensils stored inside TCS foods (inside the make table) also left over from the previous night's shift. CDI: PIC removed utensils to be properly washed/rinsed/sanitized. Observed the food contact surface of the large countertop vegetable chopper soiled with visible food debris. PIC was unsure if it was used by her son this morning during prep. CDI: PIC took parts of the vegetable chopper to the dish room to be properly washed/rinsed/sanitized. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grilled chicken hot holding in the HH steam well temping below 135F (see temp chart). PIC stated this was not reheated yet and was waiting on another TCS food item to finish reheating on the stovetop, and was holding it in the steam well until then. CDI: PIC moved grilled chicken into a cooler to bring back down to 41F; EHS observed grilled chicken was reheated on flattop to above 165F later during the inspection. Observed a bain marie full of meat sauce reheating in a pot of boiling water on the stovetop; EHS observed meat sauce was not temping at 165F after almost two hours had passed. The pot of boiling water was observed to be shorter than the bain marie, so heat was not reaching the sauce located on the top of the bain marie. PIC stirred the meat sauce to allow heat transfer. EHS explained other methods to ensure all TCS food items are reheated to proper temps within 2 hours. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed commercially-made meatballs hot holding in the HH steam well above 135F (see temp chart) to where PIC stated she reheated them in the microwave and they are also waiting to be reheated on the stovetop. PIC stated she did not take a temperature of the meatballs after they were reheated in the microwave. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

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 date sticker stating that the food inside the prep unit 2 was prepared on June 20th, when PIC stated the TCS food items in this unit were actually prepared on June 21st. Observed a container of housemade coleslaw without a date label. PIC stated coleslaw was prepared on June 21st. Observed a squeeze bottle of housemade ranch without a date label, stored inside the lowboy cooler. PIC stated ranch was also made on June 21st. Observed a container of pre-cooked gyro meat slices without a date label, stored inside the cooler drawers. PIC stated this was thawed out on June 20th. Observed a plate of cooked veggie lasagne that was date-marked with a prep date of June 17th. CDI: PIC voluntarily discarded this food item since the 7-day window had surpassed. Observed 2-oz. portioned cups of housemade ranch without date labels, stored inside the RIC and also the cooler chest. PIC stated these were all from the same batch as the ranch prepared on June 21st. CDI: PIC created date labels for all above mentioned TCS food items. REPEAT VIOLATION. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed facility is handling pesticides without ceritification. EHS explained they cannot facilitate pesticides on their own and must have pesticides handled by licensed professionals. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed an opened package of commercially made french fries that were being slacked at room temp next to the deep fryers. EHS temped fries were above 32F (see temp chart). EHS explained that frozen food being slacked needs to be at a frozen temp or stored under refrigeration. CDI: PIC moved fries into 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 a couple seasoning shakers, two bottles of oil, and a large bin storing seafood breading flour with hard-to-read labels, stored along the make line. PIC stated they were written on but tend to smear. EHS went over other possible methods of keeping working containers of food labeled. CDI: PIC wrote labels of all working containers.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed stacks of serving plates and dishes stored underneath the HH steam well, in a right-side up position. Keep plates and dishes stored inverted to prevent possible contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household vegetable chopper stored on the clean storage rack. Remove any equipment that is not approved for commercial use. 4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC. Observed handsink by the WIC and handsink by the server station needing to be re-caulked. Re-caulk handsinks so that they are smooth and easily cleanable. Observed a cracked interior wall inside the ice machine. Seal/repair crack.

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 dust and oil buildup on the shelves throughout the facility. Observed oil buildup on the hood system. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the handsink next to the 3-compartment sink. Repair water leak.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors kept open during time of the inspection. Keep dumpster doors closed when not in use to prevent attraction of pests.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile above the can wash area, where cardboard has been placed to cover up the missing area. Replace missing ceiling tile above can wash. 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 damaged corner of the baseboard in the hallway from the can wash to the dining room. Repair damaged baseboard. 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 heavy oil buildup on the walls throughout the kitchen. Observed oil buildup on the ceiling tiles inside the kitchen. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored commingled with food for sale inside the WIF and inside the WIC. Keep all employee food separate to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed black residue in the handwashing sink near the make line. PIC stated that she wiped something off and was using the sink to catch the trash. CDI: PIC removed the residue from the sink and wiped it clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a large box of unwashed heads of lettuce stored above sauces/condiments, and other RTE foods in the WIC. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of raw, marinated chicken, stored above a container of washed onions in the WIC. CDI: PIC corrected the storage order since there were no signs of physical contamination. 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. Observed a large mixer attachment stored in the clean dish rack with visible food residue. CDI: PIC removed attachment and placed in the dish machine to be properly washed/rinsed/sanitized. REPEAT VIOLATION. 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 .

3-501.18 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 container of cooked ziti date marked with a prep date of 12/10. PIC stated that the ziti was made last night and the food employee accidentally marked with the wrong date. CDI: PIC had food employee create new date label with the correct date. REPEAT VIOLATION. Note: Points deducted but not doubled since only one food item was incorrectly date marked. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a caulking gun sitting on top of food cans, stored in the dry storage rack. CDI: PIC removed the caulking gun to avoid contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PICs with expired CFPM. PIC contacted proctor to schedule for exam. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on knife and stainless steel bowl stored as clean. CDI - Utensils removed to be w/r/s. -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.

3-501.18 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 portioned cups of coleslaw prepared yesterday with expired date label and boiled eggs held past 7 day requirement (9/16-9/22). CDI - PIC voluntarily discarded boiled eggs and date label added to coleslaw by PIC. -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.

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 cleansing needed to remove food debris and grease buildup from side of fryer equipment. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak caused by missing twist handle waste valve. PIC states that the old valve is no longer functional and procured new part. Facility is contracting a plumbing technician for it’s installation. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC wash hands effectively at hand sink, but turn off faucet barehanded. CDI - EHS coached PIC and observed effective corrective handwashing throughout the remainder of the inspection. Other employees were observed effectively washing hands before engaging in food service, and no other handwashing or handsink maintenance or availability violations were observed. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed hand washing sink obstructed by utility cart holding iced tea containers. CDI - Obstruction removed by PIC. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up inside and on ice contact surfaces. Recommend higher cleaning frequency to maintain clean. -0-

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed one unlabeled spray bottle containing chlorine bleach sanitizer measuring > 200 PPM. CDI - PIC diluted solution to adequate concentration and labeled spray bottle. -2-

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 knife stored between space of prep unit and prep table. CDI - Utensil removed to be washed, rinsed and sanitized by PIC. -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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed several pieces of broken down cardboard boxes laid out on floor in front of the 3-compartment sink. Do not use cardboard as it is not a cleanable surface (cleanable material such as plastic). 4-501.11 Maintain equipment in good repair. PIC advised that the dish washing machine is out of order. PIC has contacted Alco (chemical supply company) for repairs. Utensils are being washed, rinsed and sanitized at the 3-compartment sink. -0-

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored on prep counter.

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 cleansing needed to remove dirt and buildup from walk in cooler and freezer gaskets.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed WD-40, Hydraulic jack oil and drain opener stored above the clean dish drying side of the dish machine. CDI-PIC relocated to chemical storage area.

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 working containers of spices above grill, beside microwave, and at side of pizza make station.

4-502.13 Single-use and single-service articles cannot be reused. Observed potato salad, raw chicken, and yeast in the WIC stored in rinsed sour cream containers. Food held for resale may not be stored in single use containers. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC remove gloves for change of task, wash hands effectively at hand sink, but turn off faucet barehanded. CDI - EHS coached PIC and observed effective corrective handwashing throughout the remainder of the inspection. Other employees were observed effectively washing hands before engaging in food service, and no other handwashing or handsink maintenance or availability violations were observed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) cartons of packaged raw eggs, one bin of raw chicken breasts, and three (3) bins of thawing chicken tenders placed above shredded mozzarella cheese on WIC shelving. CDI - Items were rotated to proper, readily available shelving in WIC to prevent potential contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with a wristwatch on at time of inspection.

4-502.13 Single-use and single-service articles cannot be reused. Observed Tzatziki sauce, potato salad, thawing raw chicken tenders, and chili in the WIC stored in rinsed sour cream containers. Food held for resale may not be stored in single use containers. REPEAT. Note: No escalation in point deduction due to improvements in food storage containers; EHS has seen facility utilizing additional multi use containers, and fewer food items are being stored in reused single use containers.

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 two (2) unfinished wooden planks on spice rack and under sink chemical shelving used as a storage surfaces. Remove or replace these surfaces with non absorbent materials, such as the preexisting cutting boards used at spice rack storage. REPEAT 4-502.11(A) Maintain utensils in good repair. Observed two (2) fryer baskets, stored as clean, with splitting metal wiring. EHS pulled these items aside and set at prep area for PIC repair or disposal.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) labeled tupperwares of employee food and one bag of employee produce (spinach, green apple) stored above unwashed produce in WIC. CDI - EHS rotated employee food to lower shelving to prevent potential contamination.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed properly concentrated bucket of sanitizer storing in use wiping cloths without a sanitizer label. CDI - EHS directly wrote sanitizer on bucket using semipermanent marker. REPEAT.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed ice placed in direct contact with fish as a means of cooling and cold holding in prep unit drawers. Separate undrained ice from direct contact with fish and poultry.

4-502.13 Single-use and single-service articles cannot be reused. Observed Tzatziki sauce, potato salad, and cherries in WIC, and bread crumbs in the pizza prep unit underside, and potato and tuna salad in the main prep unit drawers stored in rinsed sour cream containers. Food held for resale may not be stored in single use containers. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice machine currently out of service at time of inspection. Facility is currently utilizing ice purchased from approved off site third party sources and a counter top ice maker that is CSA certified, equivalent to NSF certification. No cooling or water violations were observed at this time. 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 two (2) unfinished wooden planks on spice rack and under sink chemical shelving used as a storage surfaces. Remove or replace these surfaces with non absorbent materials, such as the preexisting cutting boards used at spice rack storage. Note: No escalation in point deduction due to noted repair of previously notated equipment (server station RIC gaskets.)

6-302.11 Supply toilet tissue at each toilet. -Pf Observed the middle stall of the female restroom, locked to prevent vandalism, with no toilet tissue. CDI - Toilet tissue was provided from readily available supply. No other restroom facility violations were observed at time of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) box of unwashed produce (green peppers) and one (1) bag of unwashed produce (carrots) stored on trays the top shelf of the WIC, above Ready-to-eat foods, such as bread, cheese, and prepared pasta salad. CDI - PIC and EHS discussed the storage of unwashed produce and reorganized WIC to prevent potential contamination. EHS provided establishment with WIC food storage order guide. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.

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 raw chicken breasts, salad mix in the prep top underside and sliced turkey meat in the pizza prep top at 43F, 45F, and 44F, respectively. CDI - Ice was added to salad mix to correctively cool it effectively and chicken and sliced turkey were rotated to the WIC for corrective cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed properly concentrated bucket of sanitizer storing in use wiping cloths without a sanitizer label. CDI - Label was created for sanitizer bucket.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with three (3) wooden bead bracelets and a wristwatch on at time of inspection. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC at start of inspection with no effective hair restraint. CDI - PIC donned hat at start of inspection without verbal input from EHS.

4-502.13 Single-use and single-service articles cannot be reused. Observed Tzatziki sauce and raw garlic in WIC and bread in the pizza prep unit underside stored in rinsed sour cream containers. Observed rinsed and dried sour cream containers stored on dry storage racks in kitchen area. Food held for resale may not be stored in single use containers. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to-go boxes at the server area stored with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination. REPEAT

4-501.11 Maintain equipment in good repair. Observed loose and hanging gasket on server area reach in cooler, preventing the effective closure of the cooler. Internal ambient temperature of the unit was observed at 46F. Non TCS food items (1000 island dressing to go cup, ranch to go cup) were observed at 44F and 43F, respectively. Repair server area reach in cooler and verify its ability to maintain temperatures of 41F and below before cold holding TCS food items in the cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI - Doors were closed prior to returning to interior premises.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one half of a cut and washed apple stored above to go cups of sauces in register area reach in cooler. CDI - Food employee voluntarily disposed of apple.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (green peppers, mushrooms) stored on the top shelf of the WIC, above Ready-to-eat foods, such as bread, cheese, and prepared pasta salad. CDI - PIC and EHS discussed the storage of unwashed produce and reorganized WIC to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on prep table surface between uses. CDI - Cloth was moved to previously prepared concentrated sanitizer solution.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single stack of to-go boxes at the server area stored with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit diarrheal plan available at facility. CDI - PIC was emailed copy of 2017 food code documentation items. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs stored above pickles in walk in cooler. CDI - Storage order rearranged. - REPEAT - 1.5 -

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce and diced tomatoes cooling in prep top and prep unit. CDI - Items were moved to walk in cooler to be rapidly cooled. - 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 few squeeze bottles of sauce in prep unit without labels. Label as needed. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing hair restraints. - 0 -

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 being used as flooring underneath equipment in kitchen area. Replace with non-absorbent material. - REPEAT - 0.5 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed lettuce stored over RTE foods in WIC. Observed bag of unwashed cabbage stored over RTE foods in walk in cooler. CDI - Storage order rearranged during inspection. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in prep unit drawers holding at 45F (see temp chart) . All items had been in unit for approximately one hour. CDI - All items moved to walk in cooler to rapidly cool. PIC turned down unit. Unit holding at 37F before end of inspection. - REPEAT - 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 3 pans of food items held longer than 24 hours in prep top without dates marked. All items came from bulk batches of product in walk in cooler. Facility has greatly improved on date marking, all other date markings are good except for the 3 pans of food items. CDI - PIC date marked items with date from bulk container. Coached PIC on date marking. Items that are pulled from bulk batches in cooler must have dates transferred onto pans for prep unit items. - REPEAT - 1.5 - * Points not escalated due to significant improvement in date marking from last inspection *

7-201.11 Store toxic materials to avoid contamination. -P Observed one spray bottle of sanitizer stored above facility food items in dry storage. CDI - Item moved to bottom shelf, away from potential contamination. - 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 mushrooms cooling tightly covered in walk in cooler. CDI - PIC uncovered items to allow air flow. - 0.5 -

4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used as flooring inside of facility. Remove cardboard, replace with mats or another non-absorbent material. - 0 -

2-301.14 When to Wash - P. Observed multiple instances of employees changing tasks and handling food with no hand washing, leaving and returning to the kitchen after preforming other non-food handling duties and donning gloves without washing hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed both line employees wash hands using improper procedure including scrubbing for less than 5 seconds while washing, not using hand soap while washing, and turning off faucet handles with freshly washed hands. EHS discussed proper hand washing procedures and when hand washing is required with PIC. Verification required. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee use gloved hands to place raw chicken on grill and then change gloves with no associated hand wash before proceeding to handle produce. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. When gloves become soiled from touching raw animal products and/or unclean surfaces, hands must be washed when changing into a clean pair of gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee use bare hands while cutting washed lettuce to place into use on prep top. CDI - EHS directed employee to discard lettuce, wash hands, and don clean gloves before handling lettuce. Do not touch food that is ready to eat with bare hands. Once lettuce or other produce items have been washed, they cannot be handled with bare hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both bottom drawers of cold holding unit at line holding TCS foods above 41f including raw chicken at 46f, raw flounder at 44f, cooked mushrooms at 44f, cut lettuce at 44f. CDI - PIC discarded items as they had been in unit overnight. Do not store TCS foods in the bottom drawers of the cooler until the unit has been repaired and is operating properly. Verification required. REPEAT - no point escalation as all other TCS foods were found to be at proper temperatures including other drawers in the same cold unit and all items in prep top of same unit.

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 numerous prepared and/or opened TCS foods in line coolers and in walk in cooler with no date marking including bulk cooked pasta, bulk meat sauce, bulk tomato sauce, open sliced meats, opened pizza meat toppings, shredded cheese, and more. All TCS foods which have been opened or prepared and are kept on site longer than 24 hours must have a date mark. Bulk prepared TCS foods like pasta in the walk in cooler must have a date mark. When slicing deli meat, both the sliced portions and the unused bulk portions of meat must have a date mark. When removing portions of prepared food like sauces from bulk containers in the walk in cooler, the date mark must follow the food until it is discarded or fully used. When preparing bulk containers of sauces and freezing, a date mark must be present for the preparation date and once thawed, accurate date marking must be present on the container that shows the product has not been kept longer than 7 days. Shredded pizza cheese that is kept longer than 24 hours must have a date mark. Cut tomatoes or lettuce must have a date mark if kept longer than 24 hours. Overall date marking system in needs to be reviewed corrected as necessary. REPEAT Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Condiment-style squirt bottle holding unknown liquid with no identification. Label all containers of chemicals. CDI - PIC labeled. REPEAT 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Spray bottle of sanitizer PIC noted was used for slicer with greater than 200ppm cl sanitizer - bleached out test strip. When mixing chlorine sanitizer, mix at 50-100 ppm for food contact surface sanitizing. Dilute as necessary to prevent toxic levels. CDI - PIC diluted

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Various squirt bottles of sauces/food products and pitcher of product PIC identified as oil with no labeling or identification. label all food items which are not easily identifiable with common name of food. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice flour stored on floor in kitchen area and bucket of pickles and containers of oil on floor in back area near can wash. Store food at least 6 inches off of floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed both employees working at line preparing food while wearing watches on wrist. Remove items from writs when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth repeatedly used to wipe down cutting board left laying on cutting board mixed with food being prepared for duration of visit. Once a wiping cloth has been used, either remove it to soiled linen receptacle or place it into a container of sanitizer at the proper concentration to be used again. Do not allow soiled wiping cloths to be left laying out for use again. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various equipment items and shelving with food residue, grease, or other buildup present. Clean frequently to prevent buildup. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee beverages on main prep table. CDI- removed

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC bare hand bread to be made into bread crumbs. CDI- coached

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI- CDI- removed to bottom shelf

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed excessively soiled slicer. CDI- to be re-cleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fies and meat sauce hot holding below 135F (see temp chart) CDI- reheating begun

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F. CDI- to be removed to walk in cooler

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 multilpe TCS foods not date marked in prep unit and walk in cooler. CDI- coached on date marking

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled solution. PIC stated it was Pine Sol. CDI- labeled

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed solution in squirt bottle and dry powder , both foods, not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying gnat in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on cutting board not stored in sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observe knife stored between prep units.

4-502.13 Single-use and single-service articles may not be reused. Observed reuse of single service containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple equipment surfaces with food debris/residue accumulation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed all ServSafe certificates had recently expired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink blocked with plastic dressing bottlers. CDI - bottles removed. No person was in the back room using the dish machine at the time.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine not dispensing sanitizer into final rinse. Repair person arrived, replaced cam tube. Sanitizer dispensed at 100 ppm free chlorine.

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 45F. -P. Observed potato salad cooling in uncovered deep containers. Potato salad dropped only 3 degrees F in 43 minutes. CDI - potato salad was spread out onto shallow pan and cooled to 43F in an additional 60 minutes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat sauce in steam well measuring 131F. CDI - sauce was rapidly reheated to 182F and placed back into hot holding. Steam well temperature was turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pepperoni overstacked in top of prep cooler. Pepperoni measured 46F. Also observed sausage crumbles next to pepperoni measuring 47F. CDI - both removed to walk in freezer for rapid cooling.

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 no date mark on container of meat sauce in walk in cooler. CDI - voluntarily discarded. 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 tuna salad dated 7/25 in walk in cooler dated - it expired last night. CDI - voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed pizza in hot box was marked with start and end time for 4 hour hold-then-discard but the written procedure could not be located today. CDI - new form was supplied and filled out during inspection. PIC will keep this written procedure on hand for inspector each inspection.

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 PIC placing potato salad made today into deep single-use plastic containers and starting to cover them for cooling. Inspector asked that covers be left off. Potato salad still did not cool rapidly enough in deep containers so it was spread out onto tray to rapidly cool. See temperature chart. CDI - Discussed cooling methods with PIC and explained how to cool items such as soup, salads, cut tomatoes, cut lettuce, cole slaw etc.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on containers of dry spices and liquids such as oil.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths on countertop at start of inspection. Cloths were moved to sanitizer buckets.

4-502.13 Single-use and single-service articles may not be reused. Observed facility was reusing single-use containers that previously held items such as sour cream and cottage cheese. Explained rule and asked they begin to replace with restaurant pans.

4-501.11 Maintain equipment in good repair. Observed one walk in cooler shelf showing rust. 4-502.11(A) Maintain utensils in good repair. Observed two strained baskets with broken wires and a few pans with chipped corners.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink on prep counter upon entry to kitchen. CDI- Relocated without being asked.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on lunch meat chubs in walk in cooler. CDI - Back dated today.

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 Lettuce cooling in container with lid on in walk in cooler. CDI - Lid removed to allow rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Box of raw chicken stored above raw fish and tubs of mayonnaise in walk in cooler. CDI- Raw chicken moved to bottom shelf.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Meat balls and sauce reheating in steam well; unlikely to reach 165F within 2 hour time limit.

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 Chicken breast cooling with lid in walk in cooler. CDI - Lid removed to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on low shelves in walk cooler. Replace as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in the dish machine at 0 ppm. CDI - PIC purged sanitizer line and concentration was 100 ppm chlorine sanitizer. -1.5-

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 and pasta salad cooling in the walk in cooler with lids in place. CDI - PIC vented lids to help products cool faster. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee pot filled in handsink. CDI - PIC educated on keeping handsink available for handwashing. -0-

3-201.11 Use food from approved sources only. -P Observed homemade honey for sale in the facility from home honey making process in sealed jars. CDI - PIC removed these items from the facility. -1-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef in the low boy. CDI - Storage order rearranged. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the prep table at the service line. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelves in the front reach in cooler near the serving window. -0-

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 water damaged ceiling in the dining room and in the hallway leading to the restrooms. -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 tightly lidded and wrapped cut lettuce in the walk in cooler and low boy cooling from this morning. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of condiments at the cook line in the low boy. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees plating food without wearing hair restraint. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor near the handsink with wiping cloths inside. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water in the handsinks at 81F and in the restroom at 115F. CDI - PIC submitted service request before the inspection began. Service tech onsite before inspection concluded today. -0-

2-401.11 (A) Eating, Drinking, or Using Tobacco - C Store employee food and drink in a manner as to not contaminate facility food. Observed home canned blackberries for employee consumption stored over RTE foods in the walk in cooler. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed a food employee wash hands for less than 15 seconds and then turn off faucet without a barrier. CDI - Hands rewashed. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bag of carrots and box of cabbage that are unwashed stored over RTE lasagna and chicken salad. CDI - Storage order reversed. -0-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated marinara at 131F in the steam table. CDI - PIC reheated over 165F. -0-

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 unlabeled butter in the walk in, expired chicken salad in the walk in and beef that was expired on the label for 4/11. PIC stated the beef was frozen and then thawed on yesterday. CDI - PIC voluntarily discarded chicken salad and corrected the dates on the other products. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals neat the wait station and in the kitchen. CDI - PIC refreshed labels during the inspection. -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 tightly lidded large plastic bin of lettuce cooling on top shelf in the walk in cooler. CDI - PIC vented lid. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed missing labels on the shakers and several reused plastic tubs. Label these with the current contents. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives and other utensils stored in bins at the wait station with debris inside and scoop stored on soiled surface on top of rear ice machine near dish machine. -0-

4-501.11 Maintain equipment in good repair. Observed crack in the ice machine, peeling shelving in the drying area and out of service prep cooler. PIC states repairman is scheduled for installation of cooler today. Do not use cooler until repair is complete. Observed light out in beverage reach in cooler. Repair. -1-

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Observed chlorine feeder installed on dish machine previously operated as high temp without data plate for new operation. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the walk in cooler and freezer. Clean. -0-

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 hairline crack in the floor near newly replace toilet and water damaged ceiling tiles in the dining room and over the wait station. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee dispensing mozzarella cheese for shredding with bare hands. CDI - PIC instructed employee to glove up and discard cheese touched by bare hands. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins stored over the doorway to the dish area. Keep these in a dry area. -0-

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be nonabsorbent. Observed cardboard insert in the paper towel dispensers adapting the size of the opening. Cardboard has buildup and is wet. Replace with a cleansable surface that is nonabsorbent. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time procedure being used without written procedure. CDI - TPHC form sent today via email. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles without labels. Label these with the common name. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and condiments at the cook line without labels. Label these with the common name of the food. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets in the prep cooler closest to the kitchen door. Repair. -0-

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink next to the hand wash sink. CDI-Stopped employee and had wash hands in the hand wash sink.

•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 chicken soup cooling in walk in cooler with a tightly closed lid. CDI-The lid was removed to allow for proper heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on counter. CDI-The cloths were placed into a sanitizer bucket. 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 no concentration of sanitizer in the sanitizer bucket. CDI-The bucket was emptied and refilled with the correct concentration of sanitizer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbage stored over ready to eat foods in the walk in. CDI - PIC placed cabbage on lower shelf. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time used for pizza by the slice without written procedure. CDI - TPHC form sent today. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on riser in walk in at less than 6 inches off floor. CDI - PIC double stacked the riser providing 6 inches. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in restrooms. Replace with cleanable tiles. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets on refrigerated drawers and on lower prep unit in need of replacement.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishmachine dispensing at ~ 10 ppm chlorine. Machine will be used for washing and 3-comp sink will be set up for sanitizing step until maintenance for machine is complete.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P The dishmachine was not consistantly achieving sanitization as evidenced by multiple thermolabels. The machine was inconsistently achieving 180 F rinse temperature by gauge reading and pressure was varying between appx 10 - 20 psi. The pressure gauge was erratic and hard to read. Service was called while on site and I spoke with Luke at Whalely. I left thermolabel with owner to assure repair after service.

3-501.19 Time as a Public Health Control - P,PF Clearly mark all TCS foods with begin and end times. Observed pizza held in spinning warmer not labeled with the time removed from temperature control or the discard times. Pizza had been placed in warmer within 30 mins. Gave instruction.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed manager with coffee cup on prep table before operations began. Employee beverages shall have lid and be stored below food contact areas. Gave instruction to keep coffee at front of house. Do not use screw top bottles or sports cups for employee beverages to avoid cross-contamination of hands to mouth contact area.

Yia4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed heat sanitizing dishmachine not achieving proper utensil sanitizing consistently as evidenced by thermo label. Service was contacted while on site and will be on site today. Chlorine sanitizer will be set up for manual sanitizing until unit is working properly. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed several plates and a metal container with sticker residue.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed chili in freezer without date of preparation. Gave instruction to use date of preparation and then date removed for TCS foods. Each TCS item

2-303.11 Prohibition-Jewelry - C Observed waitress with diamond ring. 2-402.11 Effectiveness-Hair Restraints - C Observed manager preparing foods without hair restraint.

4-101.19 Nonfood-Contact Surfaces - Observed rust on shelving in walkin. Gave instruction to replace where needed. Observed frier basket with 1 broken wire. Replace baskets when they begin to break.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed several ceiling tiles with stains from leaks over wait station/ food pick up area. Tiles shall be replaced with washable tiles due to food prep below.

6-202.11 Light Bulbs, Protective Shielding - C Provide shielded bulb on pizza hot hold unit. 6-303.11 Intensity-Lighting - C Provide adequate lighting as required by rule.

3-501-17 Observed slaw in containers not date marked-CDI-Slaw date marked. Any potentially hazardous ready to eat food not used within 24 hrs needs to vbe date marked.

.7-201-11 Observed 409 stored on top of clean glass unit-CDI-409 was removed

2-303-11 Observed owner wearing a ring-CDI-Ring was removed

4-302-14 Need quat test strips for sanitizer

.4-602-13 Clean gaskets on walkin, clean underneath shelving in walkin. Clean shelving over prep unit.

5-501017 A covered trash can is needed in ladies room

6-201-11 Non absorbent ceiing tiles needed over serving area out front

6-304-11 Clean all vents/ceiling fans6-3-3-11 Replace burned out bulbs over all prep areas

3-501.15 Cooling Methods - PF Observed cut leafy greens to be at 57F in the prep cooler. Items in the prep cooler shall be at 41F-45F or less. -CDI Items were moved to the walk-in cooler.

3-307.11 Miscellaneous Sources of Contamination - C Observed open bag of sugar in the dry goods area. Observed pasta bag tied shut. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed underside of the walk-in cooler shelves to be in need of cleaning.

3-501.19 Time as a Public Health Control - P,PF Observed pizza being held for less than 4 hours and discarded, but there were no labels or written procedures. -CDI C. Elmore directed that written procedures and labels be provided.

4-901.12 Wiping Cloths, Air Drying Location - C Observed wiping cloths left out on the counter. Keep in-use wiping cloths in buckets of sanitizer at proper concentration.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed 1 item set into handsink. Do not set items into the handsink. It must be kept clear and clean for handwashing. -CDI.

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed item set into handsink. Do not set items into the handsink basin, the handsink must be kept clear for handwashing. -CDI Item was removed for cleaning.

3-304.14 Wiping Cloths, Use Limitation Observed in-use wiping cloth set out on counter. All in-use wiping cloths shall be kept in buckets of proper sanitizer that are kept up off of the floor.

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training. This will become a 2 point deduction on January 1, 2014. -REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Observed raw ground beef stored improperly over other items. Do not store ground beef over lower cook temperature items. -CDI Item was moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingA) (2) At a temperature specified in the following: (a) 5?C (41?F) or less; P or (b) 7?C (45?F) or between 5?C (41?F) and 7?C (45?F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5?C (41?F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5?C (41?F) or less. (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7?C (45?F) or less. P Observed several items out temperature in the prep cooler. Example items are listed in the temp log. -CDI Items were removed for further cooling and the lid was closed.

Ensure that all ready-to-eat refrigeration required items are properly date marked. Include dates for when items are frozen and also when they are removed for thawing.

3-501.15 Cooling Methods Observed items cooling tightly covered. This is not a proper cooling method. -CDI Items were vented.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed food sink splash guard to be in need of re-caulking such that it is smooth and easily cleanable.