PORTOFINOS ITALIAN RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pot being stored in hand sink. CDI: Pot was removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed mussel and clam tags not being stored in chronological order. CDI: Tags were placed in chronological order during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed bus tub of shredded cheese at 43F after more than 4 hours of cooling. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 shredded cheese cooling in a bus tub compacted and with a lid. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in 0ppm quat. CDI: Bucket was changed.

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. Observed utensils being stored in water at 95F.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED food items in WI uncovered after cooling is completed. Need to cover food items after cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fresh produce in prep unit above 41F. CDI. PIC indicated they were cut not long ago. Facility is advised to place food items in cooler after prepping for proper cooling. REPEAT ***** All other items were holding at the 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED CHICKEN stored in 3 comp sink with dirty dishes in the sink and chemicals. CDI. PIC removed

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee, including PIC, wearing bracelets during food prep.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 employee bags, wallet, hat, keys and drink by dry food. Repeat

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 employee wash her hands and then turn the faucet off with her clean hands and no barrier. CDI EHS educated PIC and he demonstrated for employee and she rewashed her hands. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 pans of shredded mozzarella cheese date marked 9/1/25 and ham that was sliced today at 11 am that was above 41F in the WIC. CDI PIC voluntarily discarded mozzarella cheese and put the ham in a shallow pan to cool down quickly. REPEAT 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). Observed cooked eggplant that was taken out of the freezer not dated with thaw date. CDI PIC stated that it was taken out of the freezer 9/1/25 and he put date on the eggplant. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the back door.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup in both sugar bins and the handle of the scoopers also touching the sugar. CDI PIC discarded cups and took scoopers to dish room to be cleaned.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer towel drying clean dishes. CDI EHS educated PIC and he instructed dish washer to discontinue towel drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple small cutting boards with deep grooves that can not be effectively cleaned and sanitized. CDI PIC discarded and stated that he already has new ones in storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 employee bags, wallet, hat, keys and drink on top of ice machine, on shelf with retail food, and on prep areas with clean equipment or food. CDI PIC and employees moved all their drinks and personal items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken broth held on counter in ambient temperature holding above 41F. CDI PIC stated item had been taken out less than 1/2 hour before. Placed in ice bath to rapidly cool. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham with prep date of 4/22/25, one day past 7 day expiration window. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed individual marinara cups that are held on time, not included in the time list. CDI PIC added cups start time to TPHC time list.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored clean wet and stacked, “wet nesting”. Ensure containers are dry before stacking.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags not held in chronological order. VR required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetable soup holding below 135F. Hold hot items 135F and above or utilize time (TPHC) as a means to hold food safely. CDI PIC stated item had been made 1 hour prior. PIC reheated to 165 within 5 minutes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach held on top of another container in prep top. Item held above 41F. Item placed there 1/2 hour prior. CDI Item returned to RIC to quickly cool. Ensure TCS items are sitting in wells of prep tops. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk, 1000 island (made with pure) 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 is not been labeled, or if the label is incorrect. -P Observed sliced salami with prep date of 11/25, one day past 7 day mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed marinara cups being held on time, had not been added to written procedures. CDI Item added to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on various shelves where consumer products are stored. Repeat.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer container stored directly on floor 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0 ppm chlorine sanitizing concentration. CDI PIC replaced sanitizer, tested 100 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored clean wet and stacked, “wet nesting”. Ensure containers are dry before stacking.

4-501.11 Maintain equipment in good repair.RIC for salads has pooling water on bottom shelf. Repair so that standing water does not occur.

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 tiles throughout kitchen. Need repair/sealant.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on various shelves where consumer products are stored.

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 two (2) working containers (multi compartment spice station and salt and pepper shaker) with no labeling. All other containers were labeled using station labels. Per conversation with PIC, spices will be labeled using similar method.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees, including PIC, wearing bracelets during food prep (Plating pizza, reheating cooked pastas and sauces, etc.) 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee (waitress) engaged in minor food prep (preparing sauce ramekin, placing bread to be reheated in oven) with no hairnet. Should waitstaff engage in any food prep, they are advised to wear effective hair restraint. Note: Observed employee place bread bare handed into oven for reheating. Reheated bread was placed into basket using tongs and gloves. EHS advises ready to eat food with utensils.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cleaned plates of multiple premade salads stacked directly on top of one another in salad prep unit. CDI - PIC separated salads to prevent improper food contact storage. EHS advises prepared salads and bowls be separated via food barrier, such as plastic wrap or deli paper, if they are to be stacked.

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 one (1) intact ice rod stored directly on shelf of walk in freezer. EHS advises ice rods be placed in bin or wrapped to prevent direct contact with non food contact surfaces.

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 (paper plates at pizza bar, trays at dry storage) with exposed food contacts. CDI - EHS reoriented single service articles.

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 unsealed wooden planks used to stand on along the cook line. Raw wood is absorbent and not an approved surface for equipment or flooring. Seal wood or remove from facility. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed one (1) cracked ice rod on shelf of walk in freezer. CDI - PIC voluntarily disposed of cracked ice rod.

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 in a dirty location between flip top lid and side of prep unit. Do not store here due to surface not being cleaned every 4 hours. - CDI - PIC moved knife to three compartment sink to be cleaned.

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 unsealed wooden planks used to stand on along the cook line. Raw wood is absorbent and not an approved surface for equipment or flooring. Seal wood or remove from facility.

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 black buildup on walls near dish machine area. Clean and increase cleaning frequency to maintain clean. Replace FRP board if unable to clean.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Pan of mussels missing shellstock tag. Do not split up batches of shellstock unless you have multiple copies of the same tag to keep with the other pans of shellstock. CDI - Mussel tag found with remainder of mussels from same batch in walk-in cooler.

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. 5 large containers of marinara measured 54-59F and had been cooling overnight. CDI - PIC discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Marinara sauce measured 125F at steam table. CDI - PIC reheated marinara sauce to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 44-45F at beginning of inspection. PIC stated delivery was just put up and the door was propped open while they put away order. CDI - All TCS foods began dropping to 41-42F by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Time log was not filled out at all during inspection. CDI - PIC placed time removed from temp control in log for pizzas.

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 5 containers of marinara cooled overnight in deep containers. Use ice wands/ice baths or shallow pans to rapidly cool TCS foods. CDI - Marinara discarded. 0 pts. 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. Several stacks of pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on refrigeration units along line. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed prepared clams casino in bus tub container in outdoor walk in freezer with no shellstock tag. PIC elaborated that container was associated with additional prepared container in walk in freezer. CDI - Container stock was condensed to mitigate lack of additional tag. Per 3-203.11(A), shellstock should be retained in their original delivery container until they are immediately prepared for service or prepped. Limit the number of containers of prepared, raw shellstock dishes, making sure to properly date mark these containers.

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 one (1) bin of prepared salad in the WIC with no effective date mark. CDI - PIC delegated date marking to food employee to attach effective date mark to prepared salad. REPEAT 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 one (1) serving of cut and sliced mozzarella in salad prep underside date marked for 3/7. CDI - PIC voluntarily disposed of out of date food item. Note: No escalation in point deduction due to considerable improvement from previous inspection. Per conversation with PIC, high turnover items, such as cut salad tomatoes or milk in kitchen cold holding areas, are date marked at the end of first day of opening, should any remainder of the item persist. The expectation is that non date mark exempt TCS item that is to be held for more than 24 hours is to be date marked, and that should any portion of such a food item remain after opening or preparation on its initial day, that it will be date marked accordingly. 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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two (2) plastic to go cups stored in basil container as serving scoops. CDI - Cups were removed and voluntarily disposed of. 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. Observed in use grill utensils stored in water at a temperature of 68F. CDI - PIC dumped utensil water and rotated utensils to 3 compartment sink for cleaning. REPEAT.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple portions of cooked chicken wings stored within grocery bags. Replace grocery bags with multi-use food storage that is durable and easily cleanable. 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 grill line flooring covered by wooden pallet for shorter food employees to more easily reach grill line and shelving. Observed chemical shelving under dish machine covered by cardboard sheet. Remove absorbent non-food contact surfaces; if required, replace with smooth and easily cleanable surfaces, such as plastic or metallic surfaces.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Note: female restroom trash bin had one (1) missing folding panel door, preventing effective coverage. Provide at least one filly covered waste receptacle in female restroom.

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 written procedures. CDI, EHS emailed PIC vomit and diarrhea flyer to print.

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 soiled tongs and knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 several batches of Sicilian cold holding above 41F. Observed date marks of 11/25-11/28 on items. CDI, items discarded by 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 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 employees date mark TCS foods at walk in at time off arrival. EHS advised PIC that TCS foods shall be date marked as soon as they are cooked/made/prepared.

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. Observed water for utensils hot holding below 135F. CDI, water refilled with 200F water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet. CDI, items separated for air drying.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees return to grill line without donning new gloves after touching doors and soiled surfaces. CDI, hands washed and new gloves donned.

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. 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 meat sauce and lasagna cold holding above 41F after cooling overnight. CDI, items discarded by PIC. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed temperature of lettuce drop 1 degree after cooling for an hour. CDI, ice wand added, moved to pans, and placed in freezer to cool. Lettuce dropped top 51F by 1:40.

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 meat sauce cooling in deep containers, lettuce cooling in covered container, and lasagna stacked during cooling. CDI, items discarded by PIC.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth towel used to cover raw chicken wings on counter. Employee states linen is clean and was used to protect chicken from contamination. CDI, item removed, chicken wings cooked.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some refuse around dumpster need cleaning.

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 calamari, pizza sauce, and lettuce could holding above 41F. Observed date mark of 6/13 on items. CDI, items discarded by PIC.

Repeat: 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. Observed utensil stored in water at 73F. CDI, utensils removed for Wash/Rinse/Sanitize.

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 baseboard tile under hand sink beside ice machine. Need repaired.

2-103.11(O) 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 outdated employee health policy. CDI, documents printed.

Repeat: 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 written procedures. CDI, documents printed.

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 utensils with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 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. 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 meat sauce at 46F at center after cooling overnight. CDI, item discarded by PIC. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce at 53F after cooling overnight. CDI, item discarded by PIC. Employee explained that produce is cooled over night in ice bath, then taken out to dry using colander before returning to walk in to cool.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 meat sauce cooling in large bucket without active stirring. CDI, item discarded by PIC.

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. Observed utensil stored in container of water at ambient temperature. CDI, items removed, hot water (135F) added.

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 written procedures. CDI, EHS educated PIC on new requirement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed 0ppm concentration of sanitizer at dish machine. CDI, technician arrived during inspection and repaired equipment. Observed concentration at 100ppm.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed no change in temperature for linguini pasta cooling at walk in freezer. CDI, item placed on flat sheet pan to cool.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw calamari cold holding above 41F. PIC and employee states item was left in reach in overnight. PIC states all foods were at 41F or below during the morning check. Employee states calamari is left with ice overnight then thawed the next day before placing back in cooler. PIC and employee state temperature went up during thawing. CDI, item placed on ice and back in reach in cooler. Item reached 41F by end of 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed no linguini pasta cooling in packed containers. CDI, items placed on flat sheet pans to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, fettuccine, linguine, spaghetti, calamari, and marinated chicken cold holding above 41F. PIC states all pasta cooked and cooled at 10AM along with chicken and calamari. Observed date mark of 7/19 on salmon. CDI, all pasta, chicken, and calamari moved to walk in to cool, salmon discarded by PIC. All foods reached 41F by end of inspection.

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 no beginning and discard time for pizza. Observed time sheets for previous 2 weeks with beginning and end times. CDI, beginning and end times added.

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 styrofoam cup used in sugar container. Observed knives stored in container with water at room temperature. CDI, cup discarded and knives removed for Wash/Rinse/Sanitize.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine providing 0 ppm chlorine sanitizer; bottle connected to machine was empty. CDI - PIC replaced with new bottle and primed machine.

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 tomato sauce and beef lasagna cooling in walk in freezer; both items had no change in temperature in over 1 hour. CDI - Lasagna was completely uncovered and moved to top shelf for more efficient cooling. Active stirring begun in tomato sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken parm in a plate on top of chill line in flip top unit at 43F. CDI - Plate moved to bottom portion to hold where cool air can reach product. Observed pizza sauce at prep unit holding at 55F. CDI - Pizza sauce was placed on time log for start time of 2:30 pm.

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 beef ravioli (2/15) and cheese ravioli (2/20). After questioning, Mauro stated The dates were incorrect and both are taken out from freezer each day before service. CDI - Both correctly date marked. Observed rigatoni noodles with date mark 2/15. Time/temperature had expired. CDI - Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle without label. CDI - Labeled for quat sanitizer. 7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer stored above clean dishes and operating flip top unit. CDI - Bottle relocated to chemical storage.

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 tomato sauce and lasagna cooling in walk in cooler. Tomato sauce cooing with ice Wands placed inside 3 containers and one container with no stirring equipment, but observed no active cooling over an hour. Lasagna cooling with aluminum foil covering a portion and stored below other large containers. CDI - Active stirring began on tomato sauce and stirring utensil placed in fourth container. Lasagna completely uncovered and placed on top shelf to cool efficiently.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at make line without identifying labels. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shield in need of cleaning. Increase cleaning frequency. REPEAT. *Half points taken today due to dish machine in compliance, marked last inspection*

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in walk in cooler; product did not change in temperature within 4 hours. CDI - Moved to top shelf to cool rapidly; PIC will move to freezer if cooling parameters can’t be met within next hour. 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 oils and spices in need of labeling at make line.

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 bowl used for scoop in calamari. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gaskets at reach in cooler. REPEAT. *Kept at half points due to gaskets on grill flip top replaced*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed new test kit needed for quat sanitizer. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans inside walk in cooler in need of cleaning. Observed unit out of order at make line used for dry storage in need of cleaning. REPEAT. *Kept at zero points due to overall cleaning improvement since last inspection*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and items stored co-mingled with dry goods on shelving. Observed employee drink stored co-mingled with customer items on walk in cooler shelf.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed stored tags out of chronological order and a few missing sale dates. Observed small batches of clams and oysters without tags; PIC stated the tags are kept with the original bags. Verification required within 10 days.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine providing 0 ppm chlorine sanitizer. REPEAT. Verification required within 10 days of inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside ice machine in need of cleaning. REPEAT.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed mozzarella cooling in walk in cooler; product did not meet 41F by 4 hours. CDI - Voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top unit (at grill line) unable to cold hold TCS foods; see temp chart. PIC stated the employees brought out foods at 12:30 pm. CDI - All TCS foods taken to freezer to cool rapidly. Items cooling down to 56F. Observed pizza sauce holding at 47F, bottom half of container holding at 41F. CDI - Top half of product taken to freezer to cool rapidly. Observed house dressing holding at 47F in flip top unit. CDI - Dressing voluntarily discarded. Observed TCS foods in walk in cooler holding above 41F; see temp chart. CDI - Walk in cooler providing air temp at 41F by end of inspection. All TCS foods held longer than 4 hours discarded. All items cooling or prepped that day uncovered and allowed to cool. REPEAT. Risk control plan will be put in place upon verification visit.

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 held at front make line using TPHC; pizza did not have a time stamp or time recorded using logs. PIC stated pizzas are held around 1 hour and then discarded. CDI - EHS instructed employee to place time stamps or use time log when holding pizzas on TPHC in lieu of hot holding.

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 mozzarella cooling tightly wrapped in plastic wraps in dense stacks inside walk in cooler. CDI - All mozzarella discarded. Observed salads cooling with to-go containers tightly closed and salads stacked in flip top cooler. CDI - Salads spread out and taken to freezer. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed grill flip top unable to cold hold at 41F. Verification required within 10 days of inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on side of sanitizer bucket. Sanitizer bucket holding wiping cloths <50 ppm quat 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. Observed bowl without handle used as scoop for calamari. Observed scoop handle stored inside dry food product.

4-501.11 Maintain equipment in good repair. Observed rusted rack under dish machine. Observed split gaskets on grill-line flip top and 2 door reach in cooler. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan inside 2 door reach in cooler in need of cleaning. Observed gasket on dry storage “container” in need of cleaning. Increase cleaning frequency.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags kept for past 90 days not in chronological order and one tag without sale date. CDI - EHS and PIC put tags in chronological order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine providing 0 ppm chlorine sanitizer. Bottle of chlorine sanitizer was empty. Verification required within 10 days of inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside ice machine in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce on steam table at 122F for hot holding. CDI - Tomato sauce taken to stove to reheat to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous amount of items in walk in cooler cold holding above 45F; see temp chart. Walk in cooler ambient temp recorded at 47F. CDI - All items made today taken to walk in freezer, all items made previous days voluntarily discarded. PIC turned down walk in cooler and able to cold hold at 37F. Observed numerous items in salad prep unit cold holding above 45F. Prep unit ambient temp >50F. CDI - All salads made this morning taken to reach in to cool properly. All items held in unit overnight discarded. Prep Unit turned town to hold at 41F. Observed eggplant, squid, and chicken cold holding 45 and above in reach in cooler. CDI - All items taken to walk in to cool. REPEAT.

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 lentil soup and cooked green peppers without date mark. Employee identified they were both cooked the previous day. CDI - Both items correctly date marked.

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 mozzarella and pizza sauce cooling from prep in prep unit not manufactured for cooling. CDI - Mozzarella and pizza sauce taken to walk in to cool rapidly.

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 clams on floor of walk in cooler. Observed bread stored on top of trash can in front pizza area upon entering facility.

4-501.11 Maintain equipment in good repair. Observed rusted shelf under dish machine and inside salad prep unit.

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 white handsink next to dishmachine with large crack. Replace/repair as necessary.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce, tomato sauce, and meatballs reheated to less than 165 degrees and placed into hot holding. CDI reheated all products to over 165 and placed into hot holding.

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 three containers of Marinara, three containers of meat sauce , chicken lasagna , and meat lasagna cooled from yesterday in walk in cooler at greater than 41 degrees . CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clam strips, diced clams and chicken in lower prep unit 2 at greater thanm 41 degrees. CDI discarded.

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 sauces and lasagna cooled in too great of volume and covered . CDI cooling window missed products discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being sliced to be used without being washed. CDI PIC had employee take mushroom to wash. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 and reach in cooler in need of replacement. repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggplant cooling stacked at insufficient rate to meet cooling parameters. CDI placed eggplant in single layer and proper cooling achieved.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement.

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 floor in walk in cooler in need of repair due to missing tiles.

2-301.14 Wash hands before donning gloves and between gloves uses. -PObserved employee hand raw foods and then go back to working with ready to eat food without hand wash between glove change.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous foods in prep unit 1 held greater than 45 degrees amibient temperature greater than 50 degrees . CDI discarded tcs products in prep unit and technician called. verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. -0 points-

4-501.11 Maintain equipment in good repair. Observed prep unit in need of repair and numerous gaskets in need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer stored clean from last night with minor food debris left on it. CDI- Item was moved to three-comp to be properly washed.

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 a large container of sauce at 67F and according to the PIC the item had been cooling since 8 PM last night in the walk in freezer. CDI- The item was voluntarily discarded by the PIC. NOTE: EHS and PIC discussed affective cooling methods and the PIC was provided with a cooling parameter/method poster to help further educate employees. NOTE: EHS spoke with PIC about a RCP to address this issue. If this violation occurs during the next inspection the facility will be encouraged to implement a RCP.

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- REPEAT- Observed a large plastic container of sauce in the walk in freezer at 67F and according to the PIC the item had been cooling since last night around 8 PM. CDI- The item was voluntarily discarded by the PIC. NOTE: EHS and PIC discussed affective cooling methods and PIC was provided with a cooling parameter/method poster to help educate employees. NOTE: EHS spoke with PIC about a RCP to address this issue. If this violation occurs during the next inspection the facility will be encouraged to implement a RCP.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-REPEAT- Observed several working squeeze bottles un labeled on the cookline. NOTE: This is the third inspection with this violation occuring.

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 utensils stoered on oven handles. These utensils may be exposed to contamination by contact with employees cloths and/or floor.

4-101.19 Nonfood-Contact Surfaces - C- Observed towels being used underneath cutting boards used to prep raw sea food. Provided nonabsorbent and smooth place mates for cutting boards or remove towels.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed an employee cup stored on a window seal near the pizza display. Ensure employee drinks are covered and stored away from food storage or prep.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed a sanitizer bucket near the cookline at 0ppm QUAT. CDI- PIC brought the sanitizer back to 200ppm QUAT.

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 two large containers of marinara sauces dated for yesterday, with one at 48F and another at 60F. PIC stated the food was cooled last night by utilizing the freezer and ice. Also observed cooked eggplant at 46-49F in a reach in and prepared last night as well. CDI- PIC voluntarily discarded the items. NOTE: Facility was provided with a cooling parameters poster. NOTE: In 2019 all TCS foods must be cooled and cold held 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- REPEAT- Observed two large containers of sauce attempted to be cooled over night along with a small container of cooked eggplant. Both items were in violation of the cooling parameters. Reduction in points occurred since the last inspection dealt with TCS items being placed in the flip top unit before they were 45F. CDI- Sauce and eggplant items were voluntarily discarded by the PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -REPEAT- Observed several containers of oils and spices without a label. PIC labeled items.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed a sanitizer bucket stored on the floor. PIC brought the item to at least six inches above the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. PIC voluntarily discarded the items and EHS observed new cutting boards.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a sanitizer bucket less than 50 PPM QUAT. CDI- Employee brought sanitizer back to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cheese (49), roasted red peppers (50), and sliced ham (51) all above 45F. CDI- PIC voluntarily discarded the items. NOTE: PIC contacted repair man during inspection to look at the unit. NOTE: In 2019, all TCS foods must be kept at 41F or below. If not a violation of this rule will occur.

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- REPEAT- Observed cooked egg plant, cooked mushrooms, mozzarella, and tomato sauce not date marked. CDI- PIC voluntarily discarded the items.

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 REPEAT- Observed spinach at 50F and sliced cheese at 50F in a flip top. Also observed sliced tomatoes (48F) and ham (50F) tightly covered/wrapped. Ensure TCS items are at 45F before they are placed in a flip top or tightly covered/wrapped. CDI- The spinach, cheese, and sliced tomatoes were moved to a freezer and uncovered to quickly cool respectfully. The PIC voluntarily discarded the ham.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several working containers not labeled on the cook/prep line.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility. PIC provided the last invoice from pest management.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee wearing a pink watch preparing bread.

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout facility in need of replacing due to them being split. Also observed walk in cooler shelving rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shelving throughout facility with food debris build up and observed food debris build up in split gaskets.

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 FRP in dry storage detached from molding causing a gap. Also observed caulk in need of replacing near handsinks and drainboards.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 0pts- Establishment has an employee health policy. However, when an employee was questioned on employee health he mentioned he was not sure what to report. CDI- PIC was given a Spanish version of employee health policy.

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 2pts - Observed several employees only wash hands for 10-12 secs and use bare hands to turn faucet off which recontaminated hands. CDI- Employees re-washed hands.

6-301.14 Post a handwash sign at each handsink. Observed front handsink without a handwashing sign. PIC was given handwashing sign. 0pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed chicken noodle soup on the stove at 90F. PIC was informed the item could be reheated to 165F. CDI- PIC 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 1.5pts- Observed lasagna dated for 1//11 and at 43F in a reach in cooler. This item has a 4 day discard date at that temp. Mediterraneo was found at 44F and dated for 1/13. CDI- both items were voluntarily discarded by the PIC.

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 REPEAT 0.5pts - Observed spinach and ham in the flip top at 50F. These items should be at 45F before placed in the flip tops. Observed lettuce at 50F in the walk in covered in a large container. CDI- PIC moved the spinach and ham to the walk in to quickly cooled and uncovered the lettuce in the walk in.

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.0pts- Observed soiled cloths on prep surfaces. PIC was informed to keep these cloths free of debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet stacked pans. PIC instructed employee to allow items to air dry before stacking. 0pts

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outside dumpster without a drain plug. Contact provider for drain plug. 0pts

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in the dry/paper good storage racks. 0pts

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwasher handle soiled dishes and then attempt to handle clean dishes. CDI - PIC instructed handwashing. -2- 2-301.15 Only wash hands in handwashing sink.-PF Observed dishwasher spray off hands in the pre-rinse area of the dish area. CDI - PIC instructed handwashing in the handsink.

3-302.11 (A)(1)(a)Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P During storage prevent cross-contamination from different raw shellfish out of the original packaging. Observed mussels and little neck clams commingled in ice water in the walk in. CDI - PIC rinsed these and placed them in separate containers. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed table tent advisory for Caesar salad dressing covered by new menu item insert. Provide consumer advisory for homemade Caesar salad dressing. CDI - Table tent messaging restored during the inspection. -.5-

3-302.13(D)(3) Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Either provide a consumer advisory for recipes containing raw shelled eggs or use pasteurized eggs. Observed no consumer advisory for Caesars salad dressing made with cracked eggs nor pasteurized eggs in use. CDI - Table tent consumer advisory restored during 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 freshly grated mozzarella cheese restocked to the pizza station without cooling and tightly wrapped containers of pasta with lids present cooling. CDI - Mozzarella and pasta cooled. -.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 olive oil and spices in the cook line without labels. CDI - PIC labeled the containers and for oily containers, labels placed on the table and the squeeze bottles placed on the correct labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed new cook in the pizza station not wearing a hair restraint. PIC provided hair restraint to cook. -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 wrapped utensils in the splash zone of the front handsink. Do not place these in the splash zone. PIC stated the correct location is on top of the soda reach in at the front counter. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed dates not marked on tags. CDI - PIC instructed to begin marking last use date on tags. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in prep cooler at 48-50F. CDI - Items moved to walk in to cool and unit serviced. -1.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in two cold holding units. CDI - PIC placed new thermometers inside during g inspection. -0-

4-501.11 Maintain equipment in good repair. Observed one prep cooler not holding temperature and another frosting over and then defrosting with water in the bottom. CDI - Service call placed for both units. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates on shellstock tags for last date used. CDI - PIC instructed to start recording these, as of 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 Observed cooked shrimp still in pan cooling in reach in cooler. Use walk in for cooling. CDI - PIC placed pan in walk in to cool. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooling marinara on floor of walk in cooler. CDI - PIC had employee put on shelf. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making salads with bracelets and watch and employee cooking with wristband. Remove these while plating food. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight buildup on dish machine nozzles and dust buildup on rear shelving. Clean. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking around toilet base in women's restroom that is not smooth and easily cleanable. Remove old caulk and replace with smooth caulking. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee empty grease and not wash hands and change gloves. Employee then resumed cooking. CDI by instruction to wash hands between handling soiled items and then change gloves. -2-

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 container of bruschetta in reach in with date mark 10/12/2015. CDI - PIC stated date was incorrect and instructed employee to place correct date on item. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sewer flies in the women's restroom. Continue pest control measures to eliminate sewer flies and maintain drain lines to prevent the attraction for the flies. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed standing water in the bottom of the prep cooler near the dish washer. Clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of cardboard container open. Keep closed. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer with 0 ppm concentration that was already used to clean prep table. CDI - PIC instructed employee to purge sanitizer line and then remake sanitizer. -1.5-

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 marinara sauce cooked last night at 52F. CDI - PIC voluntarily discarded sauce in dumpster outside. -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of marinated raw chicken at 50F in reach in cooler. CDI - PIC voluntarily discarded chicken in outside dumpster. -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 one deep container of meat sauce with date marking 08/19/2015. CDI - PIC voluntarily discarded. REPEAT -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory without any items marked with asterisk (*) or other notation. PIC stated new menus are already approved for printing. -.5- VR Required no later than 08/05/2015.

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 deep portion of marinara sauce from previous night not cooled. Separate into smaller, shallow portions. REPEAT -1-

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 utensils stored in bus pan with debris present in bottom. CDI - PIC cleaned utensils and bus pan. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets in two prep coolers. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. .Observed fan with dust buildup and vent covers in kitchen. 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 toilet stall separating from wall in women's restroom. Secure to wall -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Shell stock tags being maintained, some not in the required chronological order and most with not dates indicating the last date that the shell stock was served. CDI- verbal correction as to requirement.

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. Marinara sauce taken out to be reheated and used first during facility open. Operator Andrew Johnson advised that sauces were cooled down from the night before when they were last used. Marinara at 46F-48F after being cooled in the walk in cooler overnight. CDI- Operator voluntarily discarded marinara.

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 . Container of roast beef, individually portioned with date of 4/22/15 on the container and labels on each package is not legible due to water damage. Operator advised that deli meats are sliced, portioned, and then stored in the freezer, with the date on the container being the one from the freeze/ prep date. CDI- operator voluntarily discarded deli meat. Operator was advised to maintain continued marking after food items removed from the freezer so that it is reflective of the date item is thawed and intended to be used. Date of prep does count as day one.

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 . Marinara sauce tighly covered and cooled overnight in the walk in cooler. See # 18. CDI- Operator voluntarily discarded sauce.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use and some stored dry mixes, oils, and seasonings not labeled per rule. CDI- verbal correction to label.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Can opener blade is peeling. Replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One light in the dry storage area used to store paper products, linens, and single service items not shielded. CDI- Provide shield for lights.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found spinach on counter at room temperature. Greens, dressings made in house above 45 F in salad cooler. Items moved to walk-in cooler.

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 : found large quantity of cut greens in large container in walk-in 67 F. Tightly covered. Found trays of pasta in walk-in cooler tightly covered 68 F. CDI-All containers vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and other working containers of food at at grill unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces in kitchen and pizza area.

4-501.11 Maintain equipment in good repair. Keep door gaskets of refrigeration units in good repair. Observed some splitting, especially at pizza cooler.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Observed no dates recorded on shellstock tags that have been retained. Repeat violation. Verification needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed sticker residue on pans. Recommend switch to dissolvable stickers. Verification visit required for this item.

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: Found meat sauce dated previous day 55 F. CDI- discard entire quantity into sink and dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found sausage and tomatoes in pizza cooler top above 45 F. Moved to freezer for cool down.

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 : Found portioned lasagna dated Aug. 11. Fpund roast beef dated July 2. Found ham dated Aug. 4. CDI- discard all.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 prepared foods that had been in freezer and subsequently thawed without two labels. Provide information on label on when food was prepared and frozen, and when removed from freezer and thawed. Found eggplant not date marked in refrigerator.

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 two slices of a white spinach pizza not on production and time holding list. CDI- discarded pizza.

.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 : Found meat sauce in cooler tightly covered from previous day 55 F. found bulk chopped lettuce in NSF can in walk-in cooler 62 F, tightly covered. CDI- discussion. discard meat sauce, vent lettuce since prepared same day.

4-501.11 Maintain equipment in good repair. Observed splitting door gaskets in some refrigeration units. Observed shelving in two door refrigeration unit significantly rusting.

.5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty to not be certified.

2-301.15 Where to Wash - PF: Employees shall not clean hands in any sink other than a sink designated for handwashing. Observed employee rinse hands for extended period at 3-compartment sink. CDI- direction to wash at handsink, and discussion.

3-402.12 Records, Creation, and Retention - PF: Write date on retained tags when last clam or mussell is sold from each tagged bag . Observed tags retained but no "last sold" date on them.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above when holding. Found sausages 117 F in steam well . CDI- Reheated to 165 F on stove.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly date mark TCS foods with date of preparation. Found whole and portioned lasagnas with no date marking attached. found some pans of pasta not date marked. Found cooked frozen eggplant in walk-in freezer not date marked. CDI- discussion, education, and marking of foods.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not dry cleaned utensils with cloth towels. Utensils shall be allowed to air dry after cleaning.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC with no accredited training.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods from ready-to-eat foods so accidental contamination cannot occur. Found container of raw chicken straddling ready-to-eat foods in salad cooler flip top. CDI- chicken moved.to appropriate location.

3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 F within four more hours. Found large whole lasagna from overnight in walk-in cooler 51 F. Voluntarily discarded.

3-501.15 Cooling Methods - PF: Do not cover foods that are cooling until they reach 45 F or below. Found whole lasagna from previous day tightly covered 51 F. Found pastas cooling from today tightly covered in refrigerator. CDI- uncovered. Found cooked baked ziti tightly covered in cooling process. CDI- uncovered.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a cerified food protection manager from an accredited program. Observed PIC with no accredited training.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Cooked foods, or foods that have ingredients that have been cooked, shall be date marked with date of earliest preparation. Observed many items not date marked; cooked pasta, cooked eggplant, cooked chicken, clams casino,sliced sausage, meatballs, lasagnas. CDI- date marked with date of preparation.

3-501.19 Time as a Public Health Control - P,PF: Foods that are held on time must be labeled with time food is removed from temperature control and with discard time (four hours). Facility holds pizza, stromboli, calzones, on time. Observed items out on display with no record of time removed from temperature control or discard time. Refer to posted procedures for holding these items on time. CDI- all food discarded.

3-501.15 Cooling Methods - PF: Do not cover foods that are cooling until they reach 45 F or below. Observed large deep (3' tall) container with chopped lettuce from four hours previous. Container tightly covered, lettuce 59 F. CDI- uncovered, and lettuce tossed with clean utensils.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an accredited program. Observed PIC with no accredited training.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods hot at 135 F or above. Observed chicken broth soup and sausage in steam table below 135 F. CDI- reheated to over 165 F on stove.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark ready-to-eat foods, even if put into freezer, with date of preparation. Observed chicken wings, cooked eggplant frozen in freezer. CDI- dated.

3-501.15 Cooling Methods: Do npot tightly cover cooling foods until they reach 45 F or below. Found several containers of cooked pasta tightly covered in refrigerator at 57 F. CDI- containersuncovered.

3-302.12 Food Storage Containers Identified with Common Name of Food: Label working containers of foods, including cooking oils with common name of food. Observed oils not labeled.