OLIVE GARDEN #1312

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed several wait staff plating soups, salads and other exposed foods without first washing hands when returning to the kitchen from dining room. CDI - PIC discussed long-term compliance with wait staff for compliance. -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near drink station used by wait staff. EHS observed pest control maintenance information. Maintain current schedule and increase as necessary to ensure facility is rid of insects. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in food prep (cooking line items, preparing bread sticks, etc.) with watches and not wearing effective hair restraints. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS reviewed with PIC that employees plating and working with exposed food are food employees while performing these tasks and the requirement to wear effective hair restraints during those times. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in red bucket under pasta prep station at 100ppm. Per wall placard, concentration shall be 150ppm-400ppm. CDI - PIC advised and concentration corrected. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored directly above 3-comp sink. Separate and allow to air dry prior to stacking. Other areas were checked and no wet stacking. REPEAT -1-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted nonstick coating inside cooking pans at cook line. Replace. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling vents near cook line. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light fixture over rear dry storage with eating utensils table for rolling silverware. Repair. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) front of house employee filling hot water bag for catering with water from handsink. No other handsink or handwashing violations were observed at time of inspection. CDI - PIC, EHS, and employee reviewed procedures for hand sink usage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3)plastic salad bowls being wet nested at drying rack next to warewashing machine. CDI - EHS pyramid stacked clean, wet utensils to accomplish air drying. REPEAT.

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 single service articles (to go boxes, fryer boxes) at prep line with exposed food contact surfaces. CDI - EHS and food employees inverted single service articles to prevent potential contamination. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed plate thermometer utilized for high temperature dish machine non functional at time of inspection. A verification will occur no later than 06/25/2026.

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 labeled employee food bin in WIC stored above sealed bagged salad dressings. Store employee foods such that there is no chance of potential contamination of food held for resale.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately five (5) portions of TCS food in main line grill drawer (Spaghetti, rigatoni, spinach, butter, portioned cooked steak) at temperatures above 41F. Ambient temperature of unit was observed at approximately 51F, per hanging ambient thermometer within unit. CDI - PIC voluntarily disposed of all out of temperature food items within unit and rotated cold holding items to WIC. Unit was placed on defrost and reset, with test pan of tomatoes held within to verify functionality of unit. Final ambient temperature of 40F was seen within unit. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in food prep (cooking line items, preparing bread sticks, etc.) with watches. Note: Observed servers at prep lines with no hats or hair nets; however, no food preparation (I.E. salad prep) was observed at time of inspection by any employee without proper hair restraints. EHS reviewed expectations for restraints with PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) plastic salad bowls being wet nested at drying rack next to warewashing machine. CDI - EHS pyramid stacked clean, wet utensils to accomplish air drying.

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 three (3) stacks of single service articles (to go boxes, fryer boxes) at prep line with exposed food contact surfaces. CDI - EHS and food employees inverted single service articles to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing salad without wearing an effective hair restraint. Wear an effective hair restraint while working with exposed food. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go cups and straws for customers stored directly under wall mounted first aid kit open with medicines exposed. CDI - PIC moved items away from first aid kit. -.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped ice scoop in use for dispensing ice from ice machine. CDI - Chipped scoop replaced. 4-501.11 Maintain equipment in good repair. Observed missing handles on doors of RI and microwave in cook line not working. Repair. REPEAT -1-

6-303.11 Provide required lighting intensity. Observed low lighting in outside storage unit near rear of unit. Provide additional lighting. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various bags of cut lettuce and cut tomatoes in salad prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 49F. Maintenance contacted during inspection. All items had been placed in unit within two hours, and were removed from unit to be cooled down in WIC. Items to be held on ice until unit can be serviced. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink in bar area at a concentration of 500ppm quat during inspection. CDI - Employee diluted to proper concentrations. 0 pts.

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 various shaker and squeeze bottles throughout kitchen area with no label indicating its contents during inspection. Ensure all working containers are properly labeled to identify its contents. 0 pts.

4-501.11 Maintain equipment in good repair. Observed under counter drawer unit broken and not in service. PIC stated maintenance request has already been placed for unit. Repair necessary. Repeat. 0.5 pts.

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 splattered in microwave on main line during inspection. More thorough or frequent cleaning needed. 0 pts.

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 multiple double sealed pans of meat balls cooling with an initial temperature of 48. Cooling rate was 0F per minute. CDI- PIC uncovered containers to allow for proper airflow to cool TCS item. Cooling rate was 0.2F per minute. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet nested in dish area above 3-comp sink. PIC explained that equipment is pyramid stacked to accomplish air drying. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed interior of flip top unit at front of house in need of repair. PIC stated that a work order was placed and will be maintained soon.

6-301.14 Post a handwash sign at each handsink. Observed men's restroom without a handwashing sign. CDI- EHS provided PIC with signage to post.

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 items in WIC made yesterday stored in WIC to cool overnight without a date marking label. CDI- PIC labeled items appropriately. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-Pf- Observed HACCP plan not being filled out fully. Missing ending temperature after 6 hour mark on multiple sheets. Last temp taking was above 41F on 10/4 for all foods cooled. Notate which sauces enter refrigeration at the end of the process under 41F. VR will occur within 10 days to ensure proper record keeping is occurring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet nested in dish area. REPEAT. -0.5- Point deduction remains at half since it was only one stack vs several on last inspection. CDI- PIC re washed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed two trays of raw beef thawing and stored above RTE sauce in the wic. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed numerous wet stacks of food contact surface metal and plastic containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed all dumpster doors open. CDI- PIC closed doors. NOTE: Point deduction remained the same since violation is low risk however, if the violation is noted during the next inspection point deduction will increase.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - EHS observed several metal pans with sticker residue left on them stacked together. Also observed chicken dicer and plates stored clean according to PIC with food debris left on the slicer. PIC moved items to dish machine area to be properly cleaned prior to next use. A VR will occur within 10 days to ensure all food contact surfaces are stored clean to sight and touch. A RCP and/or ITS may be issued if the violation occurs during visit or next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed 30 to go salads with cut lettuce and tomatoes above 41F. Observed ravioli and tortellini above 41F in cold hold drawers. Observed cut lettuce above 41F in the flip top. CDI- PIC voluntarily discarded to go salads. PIC was able to place all other items in the walk in freezer to quickly cool since had been less than 2 hrs since being placed in coolers. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several squeeze bottles in need of labeling and in use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed recycling dumpster lid broken off. NOTE: Point deduction remained the same since violation is low risk and an improvement has been noted since last inspection. However, if the violation is noted during the next inspection point deduction will increase.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- EHS observed two employees wash hands for less than 15 secs. CDI- Education was provided and PIC had employees wash hands properly. EHS observed proper hand washing by end of inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- REPEAT- EHS observed several plates with food debris left on them. EHS observed metal pans with food debris and sticker residue left on them. CDI- PIC moved all item to dish pit area to be properly cleaned. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed five bags of red sauce and two containers of cheese sauce above 41F that head been cooled over night according to PIC. CDI- PIC voluntarily discarded the items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - EHS observed two containers of spaghetti, two containers of fettuccine and rigatoni pasta without dates on cold hold drawers. PIC stated items had been prepared last night with tape label on sheet pan. PIC stated employee had not transferred day dot since setting up this morning. CDI- PIC was able to properly date mark the items. 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 5 bags of red sauce and two containers of cheese sauce above 41F covered/sealed that had been cooled over night according to pic above 41F. CDI- PIC voluntarily discarded the items. NOTE: PIC stated all items should have been cooled in an ice bath and documented when they had reached 41F or below. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several pans stacked together wet above 3 comp sink. NOTE: Minor improvement noted point deduction will increase if violation occurs on next inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors and lids open during the inspection and not in use. EHS also observed litter throughout the dumpster area in need of cleaning and discarding.

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. - REPEAT- EHS observed dirt debris build up on ac/heat vents. NOTE: Point deduction is at half since EHS observed improvement since last inspection. Last inspection did not include ac/heat vent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sink without paper towels. -CDI- Food employee replenished paper towels. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed zucchini stored over RTE cut cabbage and mint leaves. - CDI- PIC corrected 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.- Observed several plates and bowls, and metal containers with food debris and residue. -CDI- PIC moved dirty dishes to dish pit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw breaded chicken breast, raw scallops and raw shrimp cold holding in cold drawer above 41F. -CDI- PIC moved items to another cold drawer that is properly functioning. -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 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 several plastic and metal containers and plates throughout the facility.

4-501.11 Maintain equipment in good repair. Observed cold holding drawers and a cooler not properly functioning. Per PIC, work orders have been placed and are waiting for parts for some equipment. -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 hood system and cooking equipment with food and grease residue build up. Observed buildup/backsplash in drink-dispensing area. Observed walk in cooler shelving, screens, hooks, and cooking equipment with food debris, grease residue, and dirt debris build up respectfully. Clean as often as needed to prevent and reduce the build up. **REPEAT** -1-

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 hard to reach areas throughout facility in need of cleaning on floors and walls and underneath and behind equipment. Also in hood area. Increase cleaning frequency. **REPEAT** -1-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . - REPEAT- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- REPEAT- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P -REPEAT- Observed an employee prep raw foods with a gloved hand and utensil. After the employee handled raw food items the gloves were discarded and new gloves were put on without a hand wash prior to preparing RTE foods. EHS also observed an employee wash hands and at the end of the procedure EHS observed the employee use bare hands to turn the faucet off. CDI- Education was provided and EHS observed proper hand washing by the end of the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a large amount of small flies throughout the dinning area and wait staff stations. Observed dead small flies thought the dinning area tables and wait staff stations.

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 hood system and cooking equipment with food and grease residue build up. Observed serving station shelving with sticky residue and dirt build up in hard to reach areas. Clean hard to reach areas of equipment as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors and lids open during the inspection. Observed litters throughout the dumpster area and back door area.

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. - REPEAT- Observed hard to reach areas throughout facility in need of cleaning on the floors and walls. Hard to reach areas are underneath and behind equipment. Food debris and grease residue noted on floors of walls and floors in kitchen and dry storage area of hard to reach areas. Clean as often as needed to prevent and reduce the build up.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed an employee washing hands and at the end of the procedure the employee used bare hands to turn the faucet off. PIC provided education and employee washed hands properly. Observed an employee handle soiled equipment and without a hand wash handled clean equipment in the dish pit area. CDI- PIC had employee wash hands prior to handling clean food contact surfaces and re washed food contact surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. - Observed several metal pans with food debris and plastic residue left on them and stored clean according to PIC. Observed one tomato slicer stored clean according to PIC with food debris left on it. Observed robo cube stored clean according to employee with food debris left inside. CDI- PIC moved all items to dish machine area to be properly cleaned prior to next use.

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. - REPEAT- Observed three containers of cut tomatoes and five containers of ambient prep meatballs densely packed and covered attempting to cool in the wic. CDI- PIC uncovered items so they would quickly cool.

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 several squeeze bottles and shakers in need of labeling on the cook line. Observed secondary containers of dry goods without labels in dry storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in use wiping cloths stored in a sanitizer bucket below 50 ppm quat. CDI- PIC corrected concentration to 300-400 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several metal and plastic containers stacked together and still wet.

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 hard to reach areas throughout facility in need of cleaning on the floors and walls. Hard to reach areas are underneath and behind equipment. Food debris and grease residue noted on floors of walls and floors in kitchen and dry storage area of hard to reach areas. Clean as often as needed to prevent and reduce the build up.

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 twisted pasta, diced tomatoes, angle hair, rigatoni, observed cooked mushrooms, diced tomatoes, mozzarella, pizza sauce, and roasted red peppers above 41F. CDI- PIC voluntarily discarded the items -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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed containers of milk in WIC and bar low boy open and no date marked. PIC stated they were opened that day and CDI: PIC labeled with date opened. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed working containers of chemical at mop station without label. Label containers. CDI: PIC labeled bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of liquid bar glass cleaner, and two bottles of aerosol institutional insect spray stored with disposable straws, and box of salt at the bar inside of prep unit. CDI: PIC removed chemicals from storage area.-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 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 pesto, cream sauce, and shredded cheese placed into an ice bath prior to being cooled to 41F after ambient prep according to PIC. Observed cut tomatoes at 48F and covered in the WIC attempting to cool. Observed meatballs in sauce tightly covered in foil above 41.0 cooling from prep. CDI- PIC moved all items to walk in cooler uncovered to quickly cool. -REPEAT-1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on walk-in freezer floor. . -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees with beards without proper beard guards preparing RTE foods. Observed employees with long hair preparing RTE foods without restraints. -REPEAT-0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several metal and plastic containers stacked together and still wet. -REPEAT-0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed wire racks stored in electrical room. Observed boxes of single use stored directly on floor in outdoor shed. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets in reach-in at cookline hanging off bottom of door. Observed prep line water equipment leaking. -0.5- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed outside dumpster with litter around the area. Observed doors open and lids open during the inspection on dumpsters. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed several employees wash hands for only a few seconds and use paper towels to turn faucet off. CDI- EHS provided education and observed proper hand washing by the end of the 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 twisted pasta, angle hair, rigatoni, and roasted red peppers above 41F. EHS observed cold hold drawers functioning at 46F. A VR will occur within 3 days to ensure all TCS foods are at 41F or below.

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 pesto, cream sauce, and shredded cheese placed into an ice bath prior to being cooled to 41F after ambient prep according to PIC. Observed cut tomatoes at 46F and covered in the wic attempting to cool. CDI- PIC moved all items to walk in cooler uncovered to quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees with long beards without proper beard guards preparing RTE foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several metal and plastic containers stacked together and still wet.

4-501.11 Maintain equipment in good repair. - Observed cold hold drawers functioning at 46F.

6-303.11 Provide required lighting intensity. - Observed several dry storage areas without any lighting provide at least 10 ft candles in these areas.

2-103.11 Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - Observed employee through discussion unable to give nay parts of an employee health policy. PIC was unable to find documentation of employee being trained. PIC stated employee is a transfer and paper work has not been moved to this location. CDI- PIC educated and reviewed the employee health policy with the employee.

Error from CDP.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed an employee don lip protection cream and don gloves without washing hands in attempt to prep RTE foods. Observed an employee take down face mask, drink, put fac mask back on and don gloves without a hand wash in attempt to prep RTE foods. CDI- Education was provided on when to wash hands. EHS observed proper hand washing after education was provided.

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 onions stored on boxes of cheese and unwashed produce stored above cut RTE onions and carrots in the walk in cooler. CDI- PIC was able to correct the storage items since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. REPEAT- Observed chicken dicer, vegetable dicer/robocube and several stacks of metal pans above 3 comp sink with food debris left on them. CDI- PIC moved all items to dish pit area to be washed properly prior to next use.

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 pesto, shredded cheese, red sauce, and spinach dip out from prep in an ice bath above 41F. PIC stated items were portioned 30 mins prior to inspection. CDI- PIC moved items to the walk in cooler to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing RTE foods with watches on the wrist. CDI- PIC had employees remove watches. NOTE: no point deduction since item is low risk. However point deduction will increase if violation occurs again.

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. - REPEAT- Observed several pieces of equipment and shelving throughout the facility in need of cleaning due to food residue, grease, dirt, and dark build up. NOTE: EHS observed some improvement from last inspection so point deduction remains the same.

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. - REPEAT- Observed floors throughout kitchen with cracks, chips, and missing grout. Observed bar soap dispenser malfunctioning. Observed ceiling near pizza oven damaged. NOTE: Point deduction has remained the same since improvements have been noted and item is low risk. However, if the violation is noted on the next inspection point deduction will increase.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed back handsink blocked with trash cans and buckets. CDI- PIC had an employee move items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several spoons, scoops, metal pans, and plates with food debris left on them. CDI- PIC moved items to dish pit area to be properly cleaned and sanitized.

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 meat sauce being reheated to 158F and placed into hot well. CDI- Employee reheated item to 187F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed meat sauce, chicken gnocchi, pesto, mushroom Marsala, red sauce, and marinara all above 41F. EHS observed items to be stacked tightly and bagged. CDI- PIC voluntarily discarded items. PIC was able to quickly cool pesto in in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing RTE foods with watches on the wrist. CDI- PIC had employees remove watches. NOTE: no point deduction since item is low risk. However point deduction will increase if violation occurs again.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several buckets with in use wiping cloths stored inside below 200 ppm qat. Observed several wet cloths left on tables throughout the kitchen. CDI- PIC corrected all items.

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. -REPEAT- Observed in use utensil stored in water below 135F. NOTE: Point deduction stay safer since last inspection knives were stored in between soiled equipment. However if the violation is noted again during the inspection point deduction will increase.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed boxes of plates in outside storage stored on the ground. Observed several stacks of metal pans and plastic containers throughout the kitchen still stacked together wet.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed boxes plastic ware stored in outside electrical room.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no high temp measuring device available during the inspection. CDI- Per state guidance education provided not point deduction.

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. - REPEAT- Observed several pieces of equipment and shelving throughout the facility in need of cleaning due to food residue and build up. NOTE: EHS observed some improvement from last inspection so point deduction remains the same.

5-205.15 Maintain a plumbing system in good repair. - REPEAT- Observed prep sink in back of kitchen leaking from faucet. NOTE: Point deduction is the same since violation last inspection was a hand sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed outside dumpster with litter around the area. Observed doors open and lids open during the inspection on dumpsters. CDI- PIC hand an employee correcting issue after the inspection started.

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 floors throughout kitchen with cracks, chips, and missing grout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed spicy ranch, spinach cream sauce, mac n cheese, seasoned tomatoes, carbonara sauce, scampy sauce, cream mushroom sauce, motza cheese, raw shrimp and red sauce all above 41F. See temp chart. CDI- All items that were properly date marked were uncovered and placed into the freezer to quickly cool since the items were put of temp for no more than hour according to the PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 seasoned tomatoes and several in house sauce without a date mark. PIC stated items were from yesterday or early this morning. CDI- PIC voluntarily discarded items from yesterday and was able to back date items that were form today that would be kept another day.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf- Observed 8 bags of cook/chill chicken gnocchi and 4 bags of cook/chill Zuppa Toscanana sealed and above 41F in the walk in cooler. See temp chart. PIC voluntarily discarded the items. A VR will occur no later than 10/3/21 to ensure HACCP and variance is being followed properly.

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 three sheet pans of pasta and three containers of cut tomatoes covered and attempting to cool above 41F. CDI- PIC uncovered items to quickly cool in the wic.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods while wearing watches on the wrist.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed one bucket of sanitizer with an in use wiping cloth at 50 ppm qat. CDI- PIC provided sanitizer at least 400 ppm qat.

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. - Observed cutting knife stored in between equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system, cooking equipment, and computer screens soiled with food debris and grease residue build up.

5-205.15 Maintain a plumbing system in good repair. - Observed back prep hand sink leaking when water is ran.

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 hard to reach areas of walls and floor in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent and reduce the build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employees items throughout the facility stored above prep areas and retail food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed five metal pans with food debris inside them. Pans were empty and sitting, ready to be filled. CDI - PIC removed and returned to dish to be washed.

3-302.15 Wash fruits and vegetables prior to use. Observed several eggplants which had been washed and were ready to be cut but the labels were still attached to the eggplants. PIC had the cook remove the stickers and rehash the eggplants.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of many metal pans and bowls, as well as closed RobotCoup stored wet.

2-201.11(A-E) Ensure food employees report illnesses, symptoms and exposure. -PF- In discussion with an employee, food handler was unable to discuss all parts of the employee health policy. CDI- PIC was able to show EHS how employees are trained with them agreeing to an employee health policy. PIC re-educated employee on the health policy.

2-301.14 When to Wash - P- Observed an employee prep raw food, handle items in the dry storage, and handle clean utensils without a hand wash. Also observed an employee handle raw foods and then attempt to prep RTE foods without a hand wash. CDI- Education was provided on when to wash and EHS observed proper hand washing after education was provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink blocked by several boxes near back door. CDI- PIC provided access to hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the bar sink. CDI- PIC provided paper towels at the hand sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce in the wic over washed cut tomatoes. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed tomato sauce, stuffed pasta, spinach dip, butter wine sauce, house made spicy ranch sauce, and cheese above 41F. See temp chart. CDI- PIC was able to place all items in the wic to quickly cool. PIC voluntarily discarded the cheese and stuffed pasta.

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 three large containers of sliced tomatoes covered and stacked together attempting to cool. Observed other items from flip top that were above 41F cooling covered as a correction. CDI- All items uncovered and placed to cool quickly in wic and freezer.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest. 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed one dead large cockroach in outside storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf - 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employee preparing RTE foods with long hair on the head with no head covering, bracelets on the wrist, and one employee with long painted artificial nails without gloves. CDI- PIC had employee with long nail stop preparing RTE foods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several boxes of single use items stored on the floor in the out door storage area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter stored near outside storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and bowls on line and near serving station that were soiled with food debris. CDI stacks moved from line and moved to dish machine. Observed soda guns at bar soiled with black build up. CDI broken down for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella cheese (49F), marinara sauce (45F) and spicy ranch (43F) in prep top above 41F. CDI items placed on time as an immediate correction. Suggest facility add products to TPHC or increase ice in ice bath to maintain temperature.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed dates on 9/2 where facility did not record reheat temperatures of reheated ROP products and facility does not record hot holding of bagged products after reheating. Verification required. Suggest facility add a location to record last CCP item or be able to show where items are recorded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans, food processor stored as clean while still wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled thermometer case for thermometer which was in use for checking temperatures.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout in several areas between floor tiles. 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 better floor cleaning needed, especially under and behind equipment such as in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal and plastic pans and wet nested soup bowls throughout.

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 grout missing between floor tiles in several areas of kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at dish machine finished loading soiled dishes and then removed gloves, discarded them, and regloved without a handwash, preparing to unload clean dishes. CDI - corrected employee by explaining rule, having her properly wash 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 above employee, when washing her hands the first time, wash for less than 15 seconds and then use just-washed hands to turn off faucets. CDI - corrected employee by explaining rule while demonstrating a proper hand wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top pans in both line coolers had TCS foods measuring above 41F - see temp chart for some of the items observed. CDI - PIC had employees change to ice beneath all pans in both coolers. About 45 minutes later, temps were still 41F and below for all TCS items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in all buckets measured 50 ppm rather than required 150-400 ppm. Checked dispenser and discovered it was dispensing at 50 ppm, even with a fresh bottle of concentrate. CDI - PIC called service person to repair and in the meantime, manually prepared sanitizer for buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed virtually all clean items coming out of dish machine were stacked while still very wet.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed cooling log used for their cook/chill procedures and there were several days with missing follow-up on cooling or final temp. This is a direct violation of their HACCP plan. Repeat violation. VR required.

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 just prepared salads preparing for delivery and measuring 47/50F in plastic container, sealed in a reach-in. Was informed salad was being kept cold in unit and was going to be delivered in 20mins. CDI-Food employees were instructed to move salad to freezer uncovered where they dropped down to 41F before delivery.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use napkins and silverware in boxes sitting on floor in storage areas.

5-205.15 Maintain a plumbing system in good repair. Observed ice machine and handsink leaking onto floor.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed a few cracked floor tiles on cook line in need of repair. Grout between the floor tiles near walk-in freezer were worn and holding water. 6-501.12 Cleaning, Frequency and Restrictions - C Observed ceiling in storage room with food splatter.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed multiple glasses with food debris stored in clean chill unit at the bar. CDI - Removed for rewash.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed employee drop cooked sausage onto soiled prep table and then re-placed onto tray with other sausages. CDI - Employee discarded contaminated sausage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-made salads holding in reach in unit at 42-44F. No corrective actions and points taken due to state's memo. Points may be deducted next inspection for any TCS foods measuring above 41F.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ROP'd products in walk in cooler measuring 39F-40F during storage. Both HACCP plan and data logger were checked. HACCP plan says that product shall be stored at or below 38F for up to 72 hours and cannot measure above 38F for more than 4 consecutive hours. The corrective action is discard if 4 hours is exceeded. The data logger showed that the walk in temp has stayed at or below 37F until about 2 hours ago. CDI - The PIC removed all items and re-iced them. They reached 36F-37F within 25 minutes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket located at the bar. Sanitizer solution read 50 ppm quat. CDI - Employee replaced sanitizer to correct concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop (located at server station) stored in plastic cup filled with water.

4-501.11 Maintain equipment in good repair. Observed damaged walk in freezer door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no tests strips available for chlorine sanitizer used at the 3 compartment sink located at the bar. VR required within 10 days of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor of walk in freezer in need of cleaning. Increase cleaning frequency.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outside dumpster missing drain plug. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area/enclosure in need of cleaning and cardboard stacked around dumpsters. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board in bar handsink. Ensure to maintain access to handsinks at all time. CDI PIC removed cutting board.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food processor blade with food debris. Observed plastic containers with sticker residue stored as clean above 3 comp sink. Ensure to properly wash containers and completely remove labels. CDI PIC had containers with residue and broke down food processor and rewashed properly.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut tomatoes in the walk in cooler above 45F (see temp chart). CDI PIC used smaller portions, uncovered, containers and properly cooled below 45F during the inspections.

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 3 containers of cut tomatoes covered and stacked while cooling. Ensure to use smaller portions and left uncovered when cooling. CDI PIC used smaller portions of tomatoes in metal containers and cooled with the lids off.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed metal and plastic containers wet stacked above 3 comp sink. Ensure to dry equipment and utensils prior to stacking. Repeat violation.

4-501.12 Cutting Surfaces shall be resurfaced if they can no longer be effectively cleaned and sanitized -C Observed cutting board at the salad expo line with deep grooves. Ensure to resurface or replace to effectively be cleaned and sanitized.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at bar hand sink not working. CDI- pump soap dispenser provided for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing 49F at server station salad prep cooler. CDI- dressing discarded and replaced with new product. Recommend to chill dressings labeled with "refrigerate after opening" prior to placing in top of prep unit to ensure proper temperatures are maintained after opening.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Obtain updated approval letter from State indicating all approved items for cook/chill process. No procedural issues noted during inspection with process. Verification required to ensure that updated letter is obtained.

3-307.11 Miscellaneous Sources of Contamination - C Observed employee wash tomatoes and place back in cardboard box before slicing. CDI- employee rewashed and placed in clean culandor to slice.

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

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 broken/missing floor tiles in front of ice machine resulting in standing water accumulation. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed ceiling vent covers over service bar station with heavy dust accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed small cups of cheese in sauce and mini meatballs holding at 46-47F in undercounter cooler. Observed half bag of cut lettuce measuring 46F in bottom of prep cooler. CDI - all voluntarily discarded.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed 4 items have been added since approval letter was issued so they are not listed on the letter - marsala sauce, bolgnesse, giardino, and lasagna meat. CDI - no issues with procedure were observed during today's inspection so advised facility to promptly have corporate seek state approval for additions. No points will be taken today but issue must be corrected asap. VR - will check in with facility end of next week to see what progress has been made.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on the floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets throughout facility. Observed broken handle on one cold drawer.

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 cracked and missing floor tiles in several areas of kitchen. Facility has repair order in and repairs should start next week on 4/2.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed cutting board laying on bar hand sink. CDI- access to sink attained by removal of cutting board.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found sausages holding at front line below 135 F. CDI- PIC voluntarily discarded sausages.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found prepped lasagnas dated 12/20 that contained sauce that had been cooked previous day. Repeat; same violation as last inspection. TCS food must be date marked with the date of prep of the earliest prepped ingredient.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of cleaned containers on drying shelf over 3-comp sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed can opener holster soiled. Clean this item regularly to prevent build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found mac and cheese, and gorgonzola sauce above 45 F in holding. Inadequate icing used to hold products. CDI- mac and cheese bagged and submerged in ice; came down to 37 F in 15 minutes. Gorgonzola discarded voluntarily.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found prepped whole lasagnas dated 9/20 containing meat prepped previous day. Prepared foods shall be date marked with the earliest prepped ingredient. CDI- allowed to date with 9/19.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and black build-up in door gaskets of coolers.

.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 worker at bar turn off handsink faucets with recontaminationg of hands. CDI- discussion and direction to re-wash hands correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found carbonara, gorgonzola, and mozzarella holding above 45 F. All moved to walk-in cooler for rapid cooling. Refer to temperature chart.

.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found three buckets of quat sanitizer measuring below 150 ppm while holding wiping cloths.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed kid's cups over-stacked in dispenser at drink station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Door gaskets of some prep coolers accumulating moisture and supporting growth of black growth.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cheeses holding above 45 F at three kitchen locations. CDI- food moved to walk-in cooler for rapid cooling.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Observed cooling logs with incomplete information; batches of sauces are being monitored to completion of cooling process. Verification of complete information on required logs in ten days.

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 several employees not using a protective barrier. CDI PIC instructed employees of the correct cleaning procedure and were directed to rewash hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed to go salads at 50-52 degrees. CDI salads were returned to walk in cooler to be chilled below 45 degrees.

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 Did not observe complete written procedures for foods held using TPHC. Need clearer instructions regarding discard after 4 hours. CDI Provided paperwork to be completed.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed food employee filling cookchill bags at 105-115 degrees. As per HACCP, bags are to be filled above 135 degrees. CDI 44 gallons of sealed bags were discarded due to not being filled at correct temperature and open bags were reheated to above 135 degrees.

8-103.11 Documentation of Proposed Variance and Justification - PF 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed food establishment bagging sauces and soup less than 135 degrees. Need to obtain variance from state or cease process.

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 to go salads stacked on top of each other and tightly closed. CDI Items were uncovered and placed in walk in cooler to cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles of food items not labeled. Make sure to label all working containers of food that are not easily recognizable.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Upon entering facility observed sanitizer solution containers being stored on floor. Make sure to keep off the floor. Observed at bar sanitizer solution container reading 50 ppm. CDI Sanitizer solution container was changed out.

J4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Allow equipment and utensils to air dry. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment and utensils coming out of warewashing coming into contact with soiled water and food debris on the "clean" side of the drainboard. Make sure drainboard is clean before pulling clean eqiupment and utensils out of warewashing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food built-up and debris throughout on shelves in reach in cooler, shelves holding serving trays and plate/bowl warmer. Need to increase frequency.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Corporate sign-off sheet for illness policy does not mention exposures.

5-202.12 Provide at least 100F water at handsinks.-Pf : Handsink in back of kitchen with hot water maximum of 87 F. Verification needed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Found tongs in lettuce mix in salad cooler with handles down in lettuce. CDI- PIC discarded lettuce. Found clip-on thermometer in cold drawer laying in pasta. CDI- thermometer removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found spinach in prep cooler top at 57 F. CDI- moved into reach in portion of prep cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found potatoes stored on floor.

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 cloudy sanitizer in bucket. CDI- all buckets changed out.

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. Observed tongs for lettuce with handles laying in food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Several boxes of single-service to-go containers stored on floor from previous day.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility could not produce quat test strips for Quat 146. Verification needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed significant spillage from dumpsters attracting flocks of birds.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored over clean equipment in facility. Repeat.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee turn faucet off with their bare hands after washing them. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed a large red bucket stored in handwashing sink in kitchen. CDI bucket removed from handwashing sink. 6-301.14 Handwashing Signage - C - Provide a handwashing sign at each handwashing sink. Observed no hand sign at bar handwashing sink. CDI, sign provided to operator.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed several plates and utensils stored as clean but soiled with food residues. Observed can opener blade stored as clean but soiled with food residues. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed garnish / fruit container at bar accumulating heavy soil accumulation. CDI, plastic containers relocated for cleaning.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF - Observed facility not following written Standard Operating Procedures for Cook-Chill process. Observed facility not recording final cook and cooling times on logs for Carbinara and Alfredo Sauce per required by written SOP's. PIC voluntarily discarded sauces. Repeat.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed pasta cooling in tightly covered pans in walk in cooler. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed packages of food stored on ground in walk in freezer. Operator stated food was for harvest. Ensure that foods are stored properly.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer solution in between uses. Observed several wet wiping cloths stored on counter surfaces.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Equipment shall be air dried after cleaning. Observed several metal pans and plastic trays being wet stacked in facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 1 light out under hood ventilation system. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be free from cracks, crevices, and be smooth and easily cleanable. Observed a damaged fryer basket. CDI, operator removed basket.

4-501.14 Warewashing Equipment, Cleaning Frequency - C- Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed food debris accumulating on clean drain board of dish machine.

5-205.15 System Maintained in Good Repair - Observed drain below 3 compartment sink and under dish machine clogged and wastewater discharging over floor. CDI, operator arrived on site to snake drain to allow water to discharge properly. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverages so that contamination of equipment is prevented. Observed employee beverage in Wendy's container stored over equipment at prep line. Repeat.

2-301.12 Cleaning Procedure - P - Follow proper procedures to wash hands. Observed a server not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean ice machines at proper frequency to prevent contamination. Observed ice bin behind bar accumulating black soil residues in corners of unit as well as ice bin at both wait station. CDI by instruction. Maintain clean.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several containers of pasta above 45 degrees F in low reach in refrigerator along prep line. Ambient air temperature of unit measured 54 degrees F as measured by thermocouple. Repeat. Observed spinach overstacked in prep unit along prep line above 45 degrees F. CDI, operator relocated foods to rapidly cool. Repeat and repair unit.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF - Observed facility now monitoring cooling chart for cook-chill process but 1 bag of marinara sauce with a preparation date of 1/24 did not have cooling information recorded on cooling log as required by SOP's. CDI, operator voluntarily discarded 1 bag of sauce.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in hot water above 135 degrees F, in a clean, dry area or in product with handle up. Observed in-use utensil stored in water at 80 degrees F along line.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed plastic containers and several metal containers being wet stacked at warewashing area. Repeat. Observed a bag of clean cloths and apron stored on ground in back storage closet. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 2 split gaskets in low reach in refrigerators at wait stations. Repair.

5-205.15 System Maintained in Good Repair - A plumbing system shall be maintained in good repair. Observed floor drain below dish machine blocked up and wastewater discharging on floor below dish machine. Plumber arrived on site to repair during inspection. Observed a plumbing leak under dish machine. Repair.

2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverages properly. Observed an employee beverage stored over clean single-service articles in dry storage area.

6-301.12 Hand Drying Provision - PF - Observed disposable towels not available at 1 handwashing sink near back door. CDI, operator provided towels during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed half and half in low reach in refrigerator at 46 degrees F. Ambient air of low reach in refrigerator measured 51 degrees F as indicated by thermocouple. Observed cut tomatoe cold held in flip top prep unit overstacked at 52 degrtees F. Observed frozen yogurt mix at bar at 51 degrees F. Observed spinach overstacked at 62 degrees F and pepperonioverstacked at 53 degrees F. CDI, operator relocated cut tomatoes, spinach, and pepperoni that he stated were recently prepared and voluntarily discarded other items. ...........

3-502.12 Reduced Oxygen Packaging, Criteria - P,P- Observed facility employee not following standard SOP for Bag Chill Procedures for Soups and Sauces. Facility not monitoring and recording cooling parameters to ensure that they are being met. Facility employee showed me a blank copy of cooling chart and log but stated he has not completed them. CDI by instruction.

3-501.15 Cooling Methods - PF - Follow proper cooling procedures. Observed 2 trays of pasta tightly covered above 45 degrees F. CDI, operator voluntarily discarded foods.

l3-501.13 Thawing - C - Use proper thawing procedures. Observed calamari thawing under water at 84 degrees F at 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked at warewashing area. Observed plastic bowls being wet stacked in front of kitchen near flip top prep refrigerator. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen bags stored on ground in back storage area. Observed clean linen stored with soiled linen on prep line.

4-501.11 Maintain equipment in good repair. Observed low reach in refrigerator not holding TCS foods at required temperature and with an ambient air temperature of 51 degrees F as measured by thermocouple. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be free of heavy breaks or scratches and be designed and constructed to be smooth and easily cleanable. Observed some spatulas no longer smooth and easily cleanable. CDI, operator voluntarily discarded utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil starting to buildup in gaskets of sliding plastic doors of ice machines. Observed ice accumulating on bottom of reach in freezer.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed boxes of unwashed mushrooms and asparagus above ready to eat produce in the walk in cooler. CDI - order was corrected.

General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a small amount of pink and black build up in the ice machines. CDI - cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cooked pasta stored in a cooler drawer at 52F. Ambient air in the cooler was 60F. CDI - PIC found that the unit was turned off. All products taken to the walk in to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans, metal bowls and plastic trays stacked wet. Repeat violation.

General Comment 4-501.11 Maintain equipment in good repair. - observed split gaskets on most prep units throughout the facility. Also on the freezer door gasket. Replace gaskets.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed one bag of sugar stored opened over a tea brewing machine and one bag of pepper stored open at a wait station. CDI- both items were sealed shut.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled ice cream scoops and several soiled metal containers stored clean. CDI- items were recleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored clean in the dish washing area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plates in boxes stored on the floor in an outside storage shed.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a food processor lid with large cracks in the plastic. CDI- operator discarded lid.

5-205.15 System Maintained in Good Repair - P. Maintain the plumbing system in good repair. Observed a leak at the handwashing sink near the back door of the kitchen.

6-502.12 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 the floor in the new equipment storage closet with debris build up.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Do not store pitcher in bar hand sink. All hand sinks must be accessible and free of item. CDI-removed

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clear insert containers stored dirty. (stickers and sticker residue evident on containers) CDI-ran through dishwasher during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Opened bags of produce must be date marked if being kept longer than 24 hours. CDI-dated during inspection

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: CLean shelves and racks inside walk in cooler. Remove plastic on salad prep cooler. (torn and not cleanable) CDI-cleaned during inspection.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under equipment and against baseboards where debris gathered.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food residue on the clean side of the drainboard of dish machine, some mold build up on counter top ice bin on left side of facility, mold build up on soda gun nozzles at the bar. CDI- all cleaned

3-502.11 Variance Requirement - PF. Approval for reduced oxygen packaging of sauces and soups has not been received as of today's inspection. General manager Angel Wilson provided large binder of facility/ company guideline and HACCP for facility process in lieu of applying for a variance. Per demonstration and discussion with employee, HACCP is implemented. Per documentation first barrier for control of cooling to 41F is in place, but second barrier could not be determined today per the documentation provided. Second criteria would be needed to allow ROP without an approved variance. Second barrier examples being a water activity of .91 or lower or pH of 4.6 or lower. Please refer to 3-502.12 in regards to remaining requirements/ barrier. A copy of the flow chart for facility HAACP for facility reduced oxygen packaging provided to be reviewed. CDI- further directive to follow

8-103.11 Documentation of Proposed Variance and Justification - PF. See item number 27

3-501.15 Cooling Methods - PF. Pasta and cheese sauces in walk in coolers tightly covered during the cooling process. CDI- All pastas removed and rapidly cooled, containers vented.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Five metal pans wet stacked. CDI- verbal correction

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups not protected during storage at one beverage station. CDI- verbal correction

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Shelving at back storage areas, utensil storage at front wait area need to be cleaned of dried debris. Dried food debris in cooler gaskets. Cleaning is needed.